Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known
traditional Turkish fermented non-alcoholic beverages. The first three are obtained from …

This review primarily focuses on the technology of commercially available milk-based
probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk …

The main objective of the study was to determine the effects of different fermentation
parameters on kefir quality. Kefir samples were produced using kefir grains or natural kefir …

The reported health effects of fermented dairy foods, which are traditionally manufactured in
Bulgaria, are connected with their microbial biodiversity. The screening and development of …

Fermente süt ürünleri içinde yoğurttan sonra önemli bir yer tutan ve herkes tarafından
beğenilerek tüketilen diğer bir ürün kefirdir. Kefir; gerek içermiş olduğu bileşenler, gerekse …

Our previous study found that consuming koumiss daily could beneficially reduce the levels
of blood lipids, but the exact mechanism is not clear. Thus, this work aimed to investigate the …

Herein we report the preparation of nut milks followed by kefir production from Almond,
peanut, hazelnut, walnut, and cashew. Nut-based milks were used to make kefir from 100 …

This book covers recent developments in types, classifications, and genetic traits of
indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical …

The fact that foods can provide additional medicinal health benefits beyond basic energy
requirements and nutritional needs for survival, has been proven through rigorous scientific …

In the present work, experimental groups were incubated at 20 C, 25 C and 30 C for 18, 24
and 48 h, and at 4 C for 3, 6 and 9 d. The aim was to investigate the microbiota changes …