KEFIRS MANUFACTURED FROM CAMEL (CAMELUS DRAMEDARIUS) MILK AND COW MILK: COMPARISON OF SOME CHEMICAL AND MICROBIAL PROPERTIES
This study examined the production possibilities of kefir from fresh camel milk fermented with grain. The findings were then compared with kefir manufactured from cow’s milk. Cow’s milk was fermented with 2.5% grains. The 1% (v/w) glucose enriched camel’s milk was fermented with 10% grains and left...
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| Format: | Article |
| Language: | English |
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Chiriotti Editori
2015-09-01
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| Series: | Italian Journal of Food Science |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/279 |