The effect of kefir supplementation on the characteristic mozzarella cheese was investigated. Kefir is a fermented milk product that contains lactic acid bacteria, acetic and yeast. quality has strongly influenced level kefir. characteristics with addition were studied by measuring pH value, moisture content, protein fat total viable count, bacterial count. experimental design completely random...

The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the v...

L���������� J., W�������� M., P����� U. (2004): The histamine content in some samples of food products. Czech J. Food Sci., 22: 81–86. Histamine level determination in some food products was performed by two known methods: spectrofluorimetric method and ELISA method. The immunoenzymic method enables a rapid and precise determination of histamine in many samples. In spite of that, it does not re...

Purpose and methodology: This study investigated the effect of plain kefir on glycemic, antioxidants, immune response and pancreatic β cell regeneration of hyperglycemia Wistar Rats induced by Streptozotocin. Findings: Kefir supplementation 3.6 cc / day affect significantly on blood glucose, antioxidants, lipid peroxidation, and pancreatic β-cells. Statistical analysis showed reduce of glucose ...

Biochemical and molecular analysis was used for identification of different kefir yeasts species from Brazil, Canada and the United States of America. The sugar/ethanol-resistant activity of the yeasts was evaluated. Saccharomyces cerevisiae and Kluyveromyces marxianus had the highest growth rates, suggesting biotechnological applications possible for these strains.

Kelurahan Kalipuro merupakan terletak di Kecamatan Kabupaten Banyuwangi mengalami permasalahan dalam penanganan susu kambing. Penanganan yang dilakukan selama ini belum ada sehingga berdampak pada menurunnya kualitas kambing menyebabkan penurunan ekonomi dan kerugian. Fermentasi solusi etawa menjadi bernilai jual dengan membuat produk baru yaitu kefir. Kefir dibuat proses fermentasi antara sega...

Kefir whey is a semi-transparent liquid product that produced during the fermentation process in making kefir. has yellow-green color, slightly sour taste, with fragrant aroma. called gold kefir because of many benefits can be taken from whey, especially for health. A mixture apple and chickpea extracts potential to produce new beverages seeds. The purpose this study was determine antioxidant a...

Fermented foods are an important diet component of people around the world. Kefir, or fermented milk, is popular worldwide due to its high nutritional value, with cow's milk being common substrate for traditional kefir fermentation. However, scarcity animal-based in some countries, plus cultural, religious, and health reasons, have seen non-dairy from almond gaining popularity among consumers g...