Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk
Food Science and Technology International
Published online on May 09, 2025
Abstract
Food Science and Technology International, Ahead of Print.
Kefir is a traditional and functional dairy product that is widely consumed around the world. The aim of this research is to produce synbiotic kefir to enhance the functional properties and storage stability. In this study, the effect of fat level (0.5%, ...
Kefir is a traditional and functional dairy product that is widely consumed around the world. The aim of this research is to produce synbiotic kefir to enhance the functional properties and storage stability. In this study, the effect of fat level (0.5%, ...