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Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir
kefir organic acids volatile flavor components refrigerated storage
2008/4/1
Kefir samples were prepared and transferred to sterile jars for storage at 4°C. After 0, 7, 14, and 21 d of storage, the pH, organic acid, and volatile flavor component content were determined to moni...
Biostabilization of Kefir with a Nonlactose-Fermenting Yeast
kefir biostabilization yeast, glucose
2008/3/26
The biostabilization of kefir was studied using sequential fermentation of milk with a nonlactose-fermenting yeast culture and mixed cultures of lactic acid bacteria. To simulate kefir manufacturing, ...
The sensory characteristics of berry-flavoured kefir
kefir physicochemical parameters sensory characteristics
2014/3/17
Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubati...