Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage

• প্রধান লেখক: Tayyebeh Sarlak (লেখক), Maryam Moslehisahd (লেখক), Behrouz Akbari-adergani (লেখক), Maryam Salami (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: Islamic Azad University, 2017-03-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: Connect to this object online.

The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) on microbiological and physicochemical properties, volatile compounds and sensory evaluation of kefir. Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH...