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In the process of enrichment of dairy products a priority element is the proper selection of compounds that are a mineral carrier. Calcium bisglycinate is better absorbed by the body than inorganic forms of calcium. Moreover, the lactic acid which is produced in kefir fermentation and the presence of lactose have also a positive effect on the improvement of absorption of calcium. The aim of the present study was to determine the influence of the applied dose of calcium in the form of calcium bisglycinate on the physicochemical and sensory properties and texture of kefirs during 21-day period of cold storage.

acta scientiarum polonorum. technologia alimentaria

The infl uence of the dose of calcium bisglycinate on physicochemical properties, sensory analysis and texture profi le of kefi rs during 21 days of cold storage