Izvorni znanstveni članak

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

Sažetak

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.

Ključne riječi

kefir; ethanol; acidity

Hrčak ID:

109675

URI

https://hrcak.srce.hr/109675

Datum izdavanja:

1.8.1977.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.412 *