Now showing items 1-5 of 5
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 ...
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 ...
The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market
(Stellenbosch : Stellenbosch University, 2000-12)
ENGLISH ABSTRACT: The rapid urbanisation of the African population has led to the establishment of large low-income communities in and around almost every major town and city in South Africa. Several factors prevent ...
Bacteriocins and bacteriocin producers present in kefir and kefir grains
(Stellenbosch : University of Stellenbosch, 2006-03)
Kefir is a traditional fermented milk that is carbonated, has a sharp acidic taste, yeasty flavour and contains a low percentage alcohol (less than 2% (v/v)). The beverage is manufactured by fermenting milk with Kefir ...