The kefir samples stored for 9 days at 4$circ$C and some chemical analysis were carried out at 1st, 6th and 9th days of storage.
📌 3 Key Takeaways
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Objective & Hypothesis:In this study, it was aimed to produce kefir using by kefir grain or kefir culture with different ratios of blends of skimmilk powder, whey powder and buttermilk instead of milk and to determine some properties of the produced kefirs.
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Key Findings & Data:In this study, it was aimed to produce kefir using by kefir grain or kefir culture with different ratios of blends of skimmilk powder, whey powder and buttermilk instead of milk and to determine some properties of the produced kefirs.
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Conclusion & Impact:The kefir samples stored for 9 days at 4$circ$C and some chemical analysis were carried out at 1st, 6th and 9th days of storage.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this study, it was aimed to produce kefir using by kefir grain or kefir culture with different ratios of blends of skimmilk powder, whey powder and buttermilk instead of milk and to determine some properties of the produced kefirs. The kefir samples stored for 9 days at 4$circ$C and some chemical analysis were carried out at 1st, 6th and 9th days of storage.
Özet
Bu çalışmada süt yerine; süttozu, peyniraltı suyu tozu ve yayıkaltı farklı oranlarda kullanılarak kefir tanesinden ve kültüründen kefir üretimi yapılmış ve üretilen kefirlerin kimi özelliklerinin belirlenmesi amaçlanmıştır. Kefir örnekleri 4$circ$C de 9 gün depolanmış; 1., 6. ve 9. günlerde kefirlerin bazı kimyasal özellikleri belirlenmiştir.
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Cite This Article
ERSOY, M., UYSAL, H. (2022). A research on the properties of the kefirs produced from blends of skimmilk powder, whey powder and buttermilk 1. Some chemical properties. Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 39 - Sayı: 3, 64–71. https://ajindex.com/articles/496593
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