User Guide
Why can I only view 3 results?
You can also view all results when you are connected from the network of member institutions only. For non-member institutions, we are opening a 1-month free trial version if institution officials apply.
So many results that aren't mine?
References in many bibliographies are sometimes referred to as "Surname, I", so the citations of academics whose Surname and initials are the same may occasionally interfere. This problem is often the case with citation indexes all over the world.
How can I see only citations to my article?
After searching the name of your article, you can see the references to the article you selected as soon as you click on the details section.
Institutional References Quartile Statistics FAQ User Guide Contact us
Institutional Application Application for Journals
Türkçe English
 Views 6
 Downloands 3
Menu
Mendeley
Endnote
ASSESSMENT OF DURABILITY AND CHARACTERISTICS OF CHANGES IN KEFIR MADE FROM COW'S AND GOAT'S MILK
2020
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/IJFS-1803
Abstract:

Present study was aimed to determine the changes and the best consumption time of kefir samples made from cow and goat milk using starter culture during the storage at the refrigerator (+4°C for 35 days). It was found that goat kefir (GK) samples had higher pH and lipolysis values during storage while cow kefir (CK) samples had higher values of viscosity. The counts of lactococci, lactobacilli, leuconostoc, total mesophilic aerobic bacteria, acetic acid bacteria and yeast decreased during the storage. Amounts of lactic, acetic, citric, pyruvic and oxalic acids were higher in GK samples. Acetaldehyde, diacetyl and acetoin contents were higher in CK samples. The highest sensory scores were obtained for CK samples on 14th day and for GC sample on 21th day of the storage.

Keywords:

null
2020
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/IJFS-1803
0
2020
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/IJFS-1803
Citation Owners
Information: There is no ciation to this publication.
Similar Articles
1. MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR
2019


  Details
 Download PDF
2. Microbiological Quality and Shelf-life of Sausage Treated with Chitosan
2011


  Details
 Download PDF
3. The Quality of Kefir with Honey and with Banana Enriched with Almond Milk
2023


  Details
 Download PDF
4. Biological features of lactic acid bacteria in distinct ecological niches
2019


  Details
 Download PDF
5. Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture
2021


  Details
 Download PDF
6. Quality Changes of European Eel (Anguilla anguilla) Stored Under Refrigerated Conditions at 2±1°C
2023


  Details
 Download PDF
Italian Journal of Food Science

Field :   Fen Bilimleri ve Matematik; Mühendislik

Journal Type :   Uluslararası

Metrics
Article : 378
Cite : 132
Details
Italian Journal of Food Science