EJPAU 2009. Mituniewicz-Małek A. , Dmytrów I. , Jasińska M. QUALITY OF KEFIR PRODUCED USING ACTIVEFLORA PROBIOTIC

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2009
Volume 12
Issue 3/volume12

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Mituniewicz-Małek A. , Dmytrów I. , Jasińska M. 2009. QUALITY OF KEFIR PRODUCED USING ACTIVEFLORA PROBIOTIC, EJPAU 12(3/volume12), #05.
Available Online: http://www.ejpau.media.pl/volume12/issue3/volume12/art-05.html

QUALITY OF KEFIR PRODUCED USING ACTIVEFLORA PROBIOTIC

Anna Mituniewicz-Małek¹, Izabela Dmytrów¹, Małgorzata Jasińska²
¹ Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland
² Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

ABSTRACT

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Key words: kefir, acidity, acetaldehyde, ethanol, hardness, viscosity. Error: articles/volume12/issue3/volume12/art-05.html is not uploaded to the server

Anna Mituniewicz-Małek
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3 71-459 Szczecin, Poland
email: aniamalek4@wp.pl

Izabela Dmytrów
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

Małgorzata Jasińska
Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.