ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...

The Key Findings Reporter (KEFIR) is a system for discovering and explaining \key ndings" in large, relational databases. This paper describes an application of KEFIR to the analysis of health-care information. The system performs an automatic analysis of data along multiple dimensions to determine the most interesting deviations of speciic quantitative measures relative to norms and previous v...

The Key Findings Reporter (KEFIR) is a system for discovering and explaining \key ndings" in large, relational databases. This paper describes an application of KEFIR to the analysis of health-care information. The system performs an automatic analysis of data along multiple dimensions to determine the most interesting deviations of speciic quantitative measures relative to norms and previous v...