Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir |
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| Authors: | Meriem Bensmira |
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| Affiliation: | State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu, China |
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| Abstract: | In this study, the effects of fermentation conditions (temperature and time) as well as homogenization pressure on the rheology and EPS production in Kefir made from bovine whole milk were investigated. Results showed that the rheological characteristics and EPS production are affected significantly (p < 0.05) by the fermentation temperature but not by the incubation time. Furthermore, the homogenization pressure was found to influence significantly (p < 0.05) the rheology but not the production of EPS in Kefir. |
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| Keywords: | Kefir Fermentation temperature and time Homogenization pressure Rheology EPS production |
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