Research on preparation kefir with kefir grains

Five yeast strains were separated from the kefir milk made in our lab, three of whom were identified as Candida kefyr and two Brettanomyces according to their morphological, physiological and biochemical characteristics.

There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).

The latest fermentation techniques of fruity koumiss were as follows :addition of fruit juice to control the citrate contents in koumiss and reduce of the inoculation quantity of wine yeast simultaneously,and inoculation of the butanedione new subspecies of streptococcus lactis to inhibit the alcohol fermentation of yeast and to advance the formation of CO 2 .

Study on the fermentation process of banana yoghurt;

HACCP application in the flavoured yoghurt;

Study on the Formation of Benzoic Acid during Fermentation in Yoghurt and Investigation of Benzoic Acid in Fermented Dairys;