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Microbiological and chemical properties of Norwegian kefir during storage

✍ Scribed by Heidi Grønnevik; Marit Falstad; Judith A. Narvhus

Book ID
116540615
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
594 KB
Volume
21
Category
Article
ISSN
0958-6946

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✍ Garrote, Graciela L. (author);Abraham, Analía G. (author);De Antoni, Graciela L. 📂 Article 📅 2001 🏛 Cambridge University Press 🌐 English ⚖ 354 KB

Chemical and microbiological composition of four Argentinean kefir grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in their chemical and microbiological composition.