Original scientific paper
The influence of technological process on quantity of ethanol and acidity in kefir
Ante Petričić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Matilda Grüner
Ljubica Jakopović
Abstract
The authors discuss the problems of the increase of per cent of ethanol and acidity in kefir. Particularly are mentioned factors affecting changes, due to technological process and per cent of kefir culture added. The results of research have established a positive correlation between increase of acidity and cultivating temperatures, but a negative correlation between ethanol per cent and temperatures.
Keywords
Hrčak ID:
109675
URI
Publication date:
1.8.1977.
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