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This document describes experiments comparing the flavor, aroma, and appearance of milks fermented with kefir grains to milks fermented with kefir grains and additional aroma-producing starter cultures. Two methods were tested: 1) adding starter cultures after removing grains, and 2) using kefir as a starter along with cultures to ferment new milk. Products were tasted, and those with added cultures had increased aroma scores and more acceptable flavors. The document provides background on kefir grains and

Author

Khánh Linh Lê

Language

EN