Rheological, microbiological, and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures
Food Science and Technology International
Published online on December 12, 2024
Abstract
Food Science and Technology International, Volume 32, Issue 3, Page 318-332, April 2026.
This research investigates the production of kefir using Turkish and Kazakh kefir grains and commercial starter cultures, followed by storage at 4 °C for 30 days. The study monitors the rheological properties and microbiological characteristics of kefir ...
This research investigates the production of kefir using Turkish and Kazakh kefir grains and commercial starter cultures, followed by storage at 4 °C for 30 days. The study monitors the rheological properties and microbiological characteristics of kefir ...