文章基本信息

标题：USE OF WHEY IN KEFIR PRODUCTION
本地全文：下载
作者：Ceren Akal ; Nazlı Türkmen ; Celalettin Koçak 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2016
卷号：41
期号：5
页码：351-357
DOI：10.15237/gida.GD16030
出版社：Association of Food Technology, Turkey
摘要：In this research, properties of kefir produced from bovine milk including whey in different rates (10%, 20% and 30%) were investigated. In the research, four different kefir samples were manufactured with raw milk without whey (A) and whey were added in rates of 10% (B), 20% (C) and 30% (C) of total milk. Chemical (pH, titratable acidity, dry matter, total nitrogen and fat content), physical (viscosity and phase separation) and sensory analyzes (appearance, structure, taste) of the kefir samples were investigated on days 1, 7 and 14 of the storage. According to the results, kefir samples produced with whey were acceptable and they had better results especially for phase separation and taste properties compared to the control sample (A).
关键词：Kefir; whey