Physicochemical, microbiological and sensory characteristics of Soymilk Kefir

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dc.contributor.authorKesenkas, H
dc.contributor.authorDinkçi, N
dc.contributor.authorSeçkin, K
dc.contributor.authorKinik, Ö
dc.contributor.authorGönç, S
dc.contributor.authorErgönül, PG
dc.contributor.authorKavas, G
dc.date.accessioned2025-04-10T10:32:54Z
dc.date.available2025-04-10T10:32:54Z
dc.description.abstractThe physicochemical, microbiological and sensory characterization of kefir samples produced from cow/soy milk mixtures was carried out during storage at refrigerated conditions. Gross composition of samples was very closely related except lactose contents. Tyrosine levels of kefirs were also very similar. Leucine contents were increased with the raised soymilk ratio. Serum separation increased during storage for all samples. The lowest viscosity value was obtained when the soymilk were mixed to cow milk in a ratio of 50:50. Lactic acid was the highest one among the other organic acids. Microbiological population was not affected with addition of soymilk significantly. Generally sensory scores decreased with increasing soymilk ratio.
dc.identifier.issn1996-0808
dc.identifier.urihttp://hdl.handle.net/20.500.14701/39253
dc.language.isoEnglish
dc.titlePhysicochemical, microbiological and sensory characteristics of Soymilk Kefir
dc.typeArticle

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