Now showing items 1-6 of 6
Production of kepi grains using pure cultures as starters
(Stellenbosch : Stellenbosch University, 2003-03)
ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that differs from other fermented milk products in that it is produced with a mixed microbial community which is confined to discrete grains. These grains ...
PCR-based DGGE typification of the microbial community in Kepi grains
(Stellenbosch : Stellenbosch University, 2003-12)
ENGLISH ABSTRACT: Kepi is a fermented milk beverage that originated in Eastern Europe. Traditional Kepi is a lightly acidic, carbonated beverage, with a slight yeasty taste. The starter used to produce this beverage is ...
Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas
(Stellenbosch : Stellenbosch University, 2000-03)
ENGLISH ABSTRACT: Maas is a traditional fermented milk drink of the indigenous people of Southern Africa and can thus be used to uplift the nutritional status of the South African population, especially for the lower ...
Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains
(Stellenbosch : Stellenbosch University, 2001-12)
ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that has been consumed for centuries and is traditionally made by incubating Kepi grains in milk. The Kepi grain is a complex starter culture consisting ...
Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains
(Stellenbosch : Stellenbosch University, 2004-12)
ENGLISH ABSTRACT: Kefir is a fermented dairy beverage resulting from the fermentation of milk with reusable Kefir grains. The grains consist of a complex combination of lactic acid bacteria and yeasts in a symbiotic ...
Mass cultivation and activity of kefir grains
(Stellenbosch : Stellenbosch University, 1999-01)
ENGLISH ABSTRACT: Consuming milk in the fermented form is an age-old tradition amongst the ethnic groups of Southern Africa and sour milk is usually made by leaving unpasteurised milk to ferment without the addition of ...