Open AccessComparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains
Author(s) -
Zehra Güler,
Ali Tekin,
Y. W. Park
Publication year - 2016
Publication title -
journal of food science and nutrition therapy
Language(s) - English
Resource type - Journals
ISSN - 2641-3043
DOI - 10.17352/jfsnt.000003
Subject(s) - kefir , inoculation , food science , chemistry , composition (language) , chemical composition , biology , horticulture , organic chemistry , lactic acid , bacteria , genetics , linguistics , philosophy
The purpose of this study was to assess effects of milk variety (organic and conventional) and the inoculation rate (0.2 g 100 g-1 and 0.5 g 100 g-1) as kefir grains on organic acids, volatile organic compounds (VOCs) and free amino acids (FAAs) as well as basic chemical composition of kefir.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom