Technological usefulness of kefir cultures of the Canadian Rosell Institute Inc. manufacture for kefir production from goat’s milk

• Autorzy: Jasinska M. , Mituniewicz-Malek A.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

acidity; goat milk; goat milk yoghourt; kefir; kefir culture; Kluyveromyces fragilis; Lactobacillus; Lactococcus; Leuconostoc; microflora; microorganism; pH; physicochemical analysis; Saccharomyces florentinus; sensory evaluation; technological usefulness; therapeutic value; yeast

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2007
• Tom: 10
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl/volume10/issue4/art-30.html

Twórcy

autor

Jasinska M.

• Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieza Pawla IV/3, 71-459 Szczecin, Poland

autor

Mituniewicz-Malek A.