Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir-Reference-Cited by-同舟云学术

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Published:2018-02-14 Issue: Volume:71 Page:73-80
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Gul Osman¹^ORCID,Atalar Ilyas²^ORCID,Mortas Mustafa²,Dervisoglu Muhammet²

Affiliation:

1. Program of Food Technology; Yeşilyurt Demir-Celik Vocational School; Ondokuz Mayis University; Samsun 55300 Turkey

2. Department of Food Engineering; Faculty of Engineering; Ondokuz Mayis University; Samsun 55300 Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12503/fullpdf

Reference37 articles.

1. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt;Akgun;LWT-Food Science and Technology,2016

2. Production of volatile aroma compounds by kefir starter cultures;Beshkova;International Dairy Journal,2003

3. Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions;Bortnowska;Food Hydrocolloids,2014

4. Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation;Chen;International Dairy Journal,2015

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