Kefir production in Iran

@article{Motaghi1997KefirPI,
  title={Kefir production in Iran},
  author={M. Motaghi and M. Mazaheri and N. Moazami and A. Farkhondeh and M. Fooladi and E. M. Goltapeh},
  journal={World Journal of Microbiology and Biotechnology},
  year={1997},
  volume={13},
  pages={579-581}
}
Kefir grains were prepared in a goat-hide bag using pasteurized milk inoculated with sheep intestinal flora, followed by culture of the surface layer in milk. From the grain, 11 strains of lactic acid bacteria, non-lactic acid bacteria and yeasts were isolated and identified. Six samples of kefir were prepared by fermenting pasteurized milk for different lengths of time. Sensory evaluation identified the sample prepared by 24 h fermentation as the best product. 
View on Springer
35 Citations
Highly Influential Citations
2
Background Citations
9
Methods Citations
5
Results Citations
1

35 Citations

Citation Type

Citation Type

Obtaining functional fermented beverages by using the kefir grains
  • 7
  • PDF
Identification of Yeasts and Bacteria Isolated From Iranian Kefir Drink
  • 4
  • PDF
A review: chemical, microbiological and nutritional characteristics of kefir
  • 56
  • Highly Influenced
Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture
  • 6
Use of isolated kefir starter cultures in kefir production
  • 54
Application of whey in fermented beverage production using kefir starter culture
  • 16
  • Highly Influenced
Safety and Biological Aspects of Kefir Production
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir
  • 114
Effects of different fermentation parameters on quality characteristics of kefir.
  • 40
Kefir: A Multifaceted Fermented Dairy Product
  • 57
...
1
2
3
4
...