| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4564396 | LWT - Food Science and Technology | 2010 | 5 Pages |
Abstract
In this study, the effects of fermentation conditions (temperature and time) as well as homogenization pressure on the rheology and EPS production in Kefir made from bovine whole milk were investigated. Results showed that the rheological characteristics and EPS production are affected significantly (p < 0.05) by the fermentation temperature but not by the incubation time. Furthermore, the homogenization pressure was found to influence significantly (p < 0.05) the rheology but not the production of EPS in Kefir.
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Authors
Meriem Bensmira, Consolate Nsabimana, Bo Jiang,