Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
Thesis (MSc)--Stellenbosch University, 2002. === ENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate dairy food and beverage sources that are ambient stable due to minimal access to refrigeration. One such product is Kefir, a naturally fermented...
Main Author: | Cerff, Jeanne |
---|---|
Other Authors: | Britz, T. J. |
Format: | Others |
Language: | en_ZA |
Published: |
Stellenbosch : Stellenbosch University
2012
|
Subjects: | |
Online Access: | http://hdl.handle.net/10019.1/52979 |
Similar Items
-
The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market
by: Van Wyk, Juliette
Published: (2012) -
Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
by: Bergh, Alexandra Jane
Published: (2015) -
Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage
by: Tayyebeh Sarlak, et al.
Published: (2017-03-01) -
Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter
by: Irena Barukčić, et al.
Published: (2017-01-01) -
Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains
by: Latsky, Anneline
Published: (2012)