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Assessment of the microbiological, nutritional and sensory quality of kefir



Assessment of the microbiological, nutritional and sensory quality of kefir



Untersuchungen zur mikrobiologischen, ernahrungsphysiologischen und sensorischen Qualitatsbeurteilung von Kefir: 130



Commercial unflavoured and fruit kefir samples manufactured in the German Federal Republic as well as laboratory-prepared samples were examined. Only 2 dairies used kefir grains; the others used commercial kefir cultures. 32% of unflavoured samples contained no yeasts, 28 and 40% contained yeasts at concn. of 104 and 104-106/ml resp. Only 3 of the 23 fruit kefir samples contained yeasts.

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Accession: 001533202

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