Manufacture and characterization of kefir made from cow and buffalo milk using kefir grain and starter culture
Yazarlar (5)
Prof. Dr. Osman GÜL Ondokuz Mayis Üniversitesi, Türkiye
M. Mortas
Ondokuz Mayis Üniversitesi, Türkiye
Ondokuz Mayis Üniversitesi, Türkiye
I. Atalar Ondokuz Mayis Üniversitesi, Türkiye
M. Dervisoglu Ondokuz Mayis Üniversitesi, Türkiye
T. Kahyaoglu Yıldız Teknik Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Dairy Science (Q1) | ||
| Dergi ISSN | 0022-0302 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2015 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-03-2015 |
| Cilt / Sayı / Sayfa | 98 / 3 / 1517–1525 | DOI | 10.3168/jds.2014-8755 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0022030215000120 | ||
| Özet |
| The microbiological and chemical characteristics as well as organic and amino acid profiles of kefir samples made from cow and buffalo milks fermented by kefir grains and starter culture were investigated during storage for 21 d at 4°C. After incubation, lactic, acetic, and citric acid concentrations showed a difference among the samples due to milk type and production methods. Storage time had little effect on the organic acid values of kefir samples. As compared with cow milk kefir, buffalo milk kefir had higher numbers of microorganisms, except lactobacilli, at the end of storage. Whereas pH and titratable acidity exhibited similar changes during storage in all kefir samples, ethanol levels were significantly increased in buffalo milk kefir samples. Glutamic acid was the major amino acid at all sampling times for all samples. Tyrosine, serine, histidine, alanine, methionine, and lysine concentrations were determined to … |
| Anahtar Kelimeler |
| Buffalo milk | Characterization | Cow milk | Kefir |
Science Direct
Manufacture and characterization of kefir made from cow and buffalo milk using kefir grain and starter culture
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 110 |
| Google Scholar | 200 |