Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

This research unveiled new insights on the impact of incorporating whey proteins into kefir produced using three different methods. This aims to improve its quality and health benefits, primarily as a result of optimal proliferation of probiotic bacteria. In the initial part of the experiment, sampl...

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发表在:	Fermentation
Main Authors:	Aslı Yiğit Ziolkowski, Paulina Bielska, Dorota Cais-Sokolińska, Gülhan Samur
格式:	文件
语言:	英语
出版:	MDPI AG 2024-09-01
主题:	probiotic kefir whey protein concentrate microbial properties rheological properties water activity
在线阅读:	https://www.mdpi.com/2311-5637/10/10/495