Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

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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Bibliographic Details
Main Authors: Aslı Yiğit Ziolkowski, Paulina Bielska, Dorota Cais-Sokolińska, Gülhan Samur
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Fermentation
Subjects:
probiotic kefir
whey protein concentrate
microbial properties
rheological properties
water activity
Online Access:https://www.mdpi.com/2311-5637/10/10/495
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