Fermentation process of mulberry juice-whey based Tibetan kefir beverage production
Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2018-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201806-0009_fermentation-process-of-mulberry-juice-whey-based-tibetan-kefir-beverage-production.php |