- Volume 18 Issue 5
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Study of the Microbial and Chemical Properties of Goat Milk Kefir Produced by Inoculation with Taiwanese Kefir Grains
- Chen, Ming-Ju (Department of Animal Science, National Taiwan University) ;
- Liu, Je-Ruei (Institute of BioAgricultural Sciences, Academia Sinica) ;
- Lin, Chin-Wen (Department of Animal Science, National Taiwan University) ;
- Yeh, Yu-Tzu (Department of Animal Science, National Taiwan University)
- Received : 2004.09.22
- Accepted : 2004.12.02
- Published : 2005.05.01
One of the prerequisites for the successful implementation of industrial-scale goat kefir production is to understand the effects of different kefir grains and culture conditions on the microbial and chemical properties of the goat kefir. Thus, the objectives of the present study were to evaluate the characteristics of kefir grains in Taiwan on the microbial and chemical properties of goat milk kefir, as well as to understand the influence of culture conditions on production of medium chain-length triglycerides (MCT). Kefir grains were collected from households in northern Taiwan. Heat-treated goat milk was inoculated with 3-5% (V/W) kefir grains incubated at 15, 17.5, 20 or 22.5
Supported by : National Science Council
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