Farklı Yağ İçeriklerine Sahip İnek ve Manda Sütünün Kefir Danesi ve Starter Kültürle Kefir İçeceği Üretiminde Kullanılması: Depolama Süresince Protein ve Tirozin İçerikleri

Bu çalışmada, farklı yağ oranlarında inek ve manda sütüyle kefir danesi veya kefir kültürü kullanılarak üretilen kefirlerin, 4°C’de 21 günlük depolama süresince protein ve tirozin içeriği üzerindeki etkisi incelenmiştir. Örneklerin protein içeriği depolama boyunca düşüş göstermiştir (P

Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage

In this study, cow and buffalo milk with different fat contents were used for the production of kefir drinks with kefirgrain or kefir culture, and the protein and tyrosine contents of kefir drinks were determined during 21 days of storageat 4°C. The protein content of samples decreased during storage (P

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