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EFFECT OF MILK FAT, KEFIR GRAIN INOCULUM AND STORAGE TIME ON THE FLOW PROPERTIES AND MICROBIOLOGICAL CHARACTERISTICS OF KEFIR

✍ Scribed by TAXIARHOULA I. MAGRA; KLIO D. ANTONIOU; EVDOXIOS I. PSOMAS

Book ID
114843657
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
215 KB
Volume
43
Category
Article
ISSN
0022-4901

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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l^βˆ’1^ whey protein concentrate (WPC) was added during