A new fermented milk using capsular polysaccharide-producing Lactobacillus kefiranofaciens isolated from kefir grains
- 1 November 1991
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 58 (4) , 497-502
- https://doi.org/10.1017/s0022029900030107
Abstract
Summary: A new fermented milk was prepared by using capsular polysaccharide-producing Lactobacillus kefiranofaciens K1 isolated from kefir grains. Fermentation was carried out at 30°C for 18 h, when pH 4·5 was attained. The product had a ropy consistency and was resistant to syneresis. However, the product was given lower scores for acceptability by a consumer panel than a similar product made with Lb. delbrueckii subsp. bulgaricus.Keywords
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