Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk
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 ma...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Croatian Dairy Union
2016-11-01
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| Serie: | Mljekarstvo |
| Soggetti: | |
| Accesso online: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=248774&lang=en |
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