Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk
In this study, donkey milk and cow milk used for kefir production and the kefir samples were characterised based on compositional and microbiological properties, volatile aroma compounds, amino acid composition, and sensory analyses during storage for 21 days at 5 °C. Compared to cow milk kefir (CMK...
| Published in: | Mljekarstvo |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2022-01-01
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| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/411293 |