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 microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., Leuconostoc mesenteroides, Lactobacillus helveticus, Lactobacillus kefiranofaci...

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...

Aim: Kefir is a probiotic/prebiotic drink with an exotic flavor, which has been traditionally produced fermented milk and kefir grains containing mixture of bacteria yeast. Cyclophosphamide (CPx), are generally limited due to numerous unwanted severe acute toxic side-effects. For this purpose, the cell-protective effects kefir, natural probiotic known for its antitumor antioxidant properties, o...

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir grains from different origins [Rio de Janeiro (AR), Viçosa (AV) e Lavras (AD)], different time of st...