𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir

✍ Scribed by Z. Guzel-Seydim; A.C. Seydim; A.K. Greene

Book ID
117974440
Publisher
American Dairy Science Association
Year
2000
Tongue
English
Weight
258 KB
Volume
83
Category
Article
ISSN
0022-0302

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Determination of Organic Acids and Volat
Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation
✍ Z.B. GΓΌzel-Seydim; A.C. Seydim; A.K. Greene; A.B. Bodine πŸ“‚ Article πŸ“… 2000 πŸ› Elsevier Science 🌐 English βš– 141 KB

The production of organic acids and volatile #avor components was measured during ke"r starter culture fermentation. Samples were collected at 0, 5, 10, 15, and 22 h of fermentation ("nal pH"4.6). Samples were analyzed for orotic, citric, pyruvic, uric, lactic, acetic, butyric, propionic and hippuri