Influence of Kefir Grain Concentration on the Nutritional, Microbiological, and Sensory Properties of Camel Milk Kefir and Characterization of Some Technological Properties
This study aimed to manufacture kefir from camel milk using an extensive production system with different amounts of kefir grains, as well as to highlight their nutritional, sensorial, and technological characteristics. During processing, the pasteurization of camel milk, the addition of three doses...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/4/170 |
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