Production and Storage of Soymilk Kefir: a Guide to Produce and Assess Soymilk Kefir Characteristics During Cold Storage - Shiva Dadkhah - Books - LAP LAMBERT Academic Publishing - 9783659350597 - April 24, 2013
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Shiva Dadkhah
Production and Storage of Soymilk Kefir: a Guide to Produce and Assess Soymilk Kefir Characteristics During Cold Storage

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This book describes the production of soymilk kefir from inoculation of soymilk with different percents of kefir grains (2%, 3% and 4%)to obtain the best product based on sensory properties including flavor, odour, texture, appearance, sourness and effervescence. This book also presents detailed information on chemical (pH, acidity, acetaldehyde, diacetyl and acetoin, microbiological (yeast and bacterial count) and sensory properties (as described above) of the best product after production and their possible changes during cold storage up to 14 days.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released April 24, 2013
ISBN13 9783659350597
Publishers LAP LAMBERT Academic Publishing
Pages 96
Dimensions 150 × 6 × 225 mm   ·   161 g
Language German  

See all of Shiva Dadkhah ( e.g. Paperback Book )