The microbial composition of kefir fermented from raw milk

Fermentation was carried out in two phases. First, water kefirs were incubated for 24 h at 30 ?C in a glass jar covered with a coffee filter.







antioxidant activity and sensory evaluation of milk kefir
Pasteurized and homogenized milk (1liter) was added to a sterilized glass container and 20g of milk kefir grains was added to the milk and held at room.
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