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Farklı Kefir Kültürlerinden ve Süt Markalarından Elde Edilen Kefirin Bazı Fiziksel ve Kimyasal Özelliklerinin Karşılaştırılması

Yıl 2022, Cilt: 8 Sayı: 2, 468 - 477, 31.12.2022
https://doi.org/10.29132/ijpas.1134231

Öz

Bu çalışmada, beş farklı marka süt örneğini fermente etmek için üç farklı kefir kültürü kullanıldı. pH, kuru madde, kül miktarı, karbondioksit (CO2) miktarı, titre edilebilir asitlik, 1,1-difenil-2-pikrilhidrazil (DPPH) serbest radikal temizleme kapasitesi, indirgeme gücü, Fe(II) iyonları şelatlama kapasitesi, toplam fenolik madde (TFM), bakır(II) iyonu indirgeyici antioksidan kapasite (CUPRAC) ve mineral madde içerikleri araştırıldı ve elde edilen sonuçlar istatistiksel olarak değerlendirildi.
Kefirlerin, CUPRAC, TFM, DPPH serbest radikal süpürme kapasitesi, Mg, Zn ve Na konsantrasyonları kefir kültürü açısından değerlendirildiğinde, en yüksek değerlere sırasıyla KC1, KC2, KC3, KC1, KC1 ve KC1 olduğu bulundu (p<0.05). Farklı süt markaları açısından değerlendirildiğinde ise CUPRAC, TFM, DPPH serbest radikal temizleme kapasitesi ve Na konsantrasyonlarının en yüksek olduğu kefirlerin sırasıyla M5, M2, M1 ve M4 sütleri kullanılarak üretilen kefirin (p<0.05) olduğu tespit edildi.
Deneysel çalışmalardan elde edilen veriler, kefir kültürlerinin ve kullanılan farklı marka sütlerin kefirin kalitesine etkisi olduğu belirlendi.

Proje Numarası

YLMUB016-16

Kaynakça

  • Akdan, C., Kınık, Ö., and İçier, F. (2020). Determination of some properties of kefir produced with buffalo milk and other milk mixtures. Ege Üniversitesi Ziraat Fakültesi Dergisi, Özel Sayı, 39-50. https://doi.org/10.20289/zfdergi.775279
  • Anonymous. (1976). Gıda maddeleri muayene ve analiz yöntemleri. T.C. Tarım Orman ve Köy işleri Bakanlığı, Gıda İşleri Genel Müdürlüğü, No: 65, 796, Ankara.
  • Apak, R., Güçlü, K., Özyürek, M., and Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52(26), 7970–7981. https://doi.org/10.1021/jf048741x
  • Arslan, S. (2015). A review: Chemical, microbiological and nutritional characteristics of kefir. CyTA-Journal of Food, 13(3), 340–345. https://doi.org/10.1080/19476337.2014.981588
  • AOAC, Association of Official Analytical Chemists. (1997). Official Methods of Analysis (16th ed.) Association of Official Analytical Chemists Washington DC.
  • Bekar, O., Yilmaz, Y., and Gulten, M. (2011). Kefir ımproves the efficacy and tolerability of triple therapy in eradicating Helicobacter pylori. Journal of Medicinal Food, 14(4), 344–347. https://doi.org/10.1089/JMF.2010.0099
  • Bensmira, M., and Jiang, B. (2015). Total phenolic compounds and antioxidant activity of a novel peanut based kefir. Food Science and Biotechnology, 24(3), 1055–1060. https://doi.org/10.1007/s10068-015-0135-7
  • Beshkova, D.M., Simova, E.D., Frengova, G.I., Simov, Z.I., and Dimitrov, Z.P. (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7), 529–535. https://doi.org/10.1016/S0958-6946(03)00058-X
  • Blois, M.S. (1958). Antioxidant determinations by the use of stable free radical. Nature, 181, 1199–1200.
  • Cais-Sokolińska, D., Danków, R., and Pikul, J. (2008). Physicochemical and sensory characteristics of sheep kefir during storage. Acta Scientiarum Polonorum, Technologia Alimentaria, 7(2), 63–73.
  • Dinis, T.C.P., Madeira, V.M.C., and Almeid, L.M. (1994). Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as ınhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics, 315, 161–169.
  • Ebrahimzadeh, M.A., Nabavi, S.F., and Nabavi, S.M. (2009). Antioxidant activities of methanol extract of Sambucus ebulus L. flower. Pakistan Journal of Biological Sciences, 12(5), 447–450. https://doi.org/10.3923/PJBS.2009.447.450
  • Fahmy, H.A., and Ismail, A.F.M. (2015). Gastroprotective effect of kefir on ulcer induced in irradiated rats. Journal of Photochemistry and Photobiology B: Biology, 144, 85–93. https://doi.org/10.1016/J.JPHOTOBIOL.2015.02.009
  • Farnworth, E.R. (2005). Kefir-a complex probiotic. Food Science and Technology Bulletin: Functional Foods, 2(1), 1–17. https://doi.org/10.1616/1476-2137.13938
  • Franco, M.C., Golowczyc, M.A., De Antoni, G.L., Pérez, P.F., Humen, M., and Serradell, M. de los A. (2013). Administration of kefir-fermented milk protects mice against Giardia intestinalis infection. Journal of Medical Microbiology, 62, 1815–1822. https://doi.org/10.1099/JMM.0.068064-0
  • Guzel-Seydim, Z., Wyffels, J.T., Seydim, A.C., and Greene, A.K. (2005). Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. International Journal of Dairy Technology, 58(1), 25–29. https://doi.org/10.1111/J.1471-0307.2005.00177.X
  • Irigoyen, A., Arana, I., Castiella, M., Torre, P., and Ibáñez, F.C. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90(4), 613–620. https://doi.org/10.1016/J.FOODCHEM.2004.04.021
  • John, S.M., Deeseenthum, S., Luang-In, V., and Chottanom, P. (2021). Comparative analysis of volatile compounds and antıoxidant activity of kefir produced by Thai black jasmine rice. Penerbit UMT Journal of Sustainability Science and Management, 16, 45–62. https://doi.org/10.46754/jssm.2021.08.006
  • Karagozlu, C., Unal, G., Akalın, A.S., Akan, E., and Kinik, O. (2017). The effects of black and green tea on antioxidant activity and sensory characteristics of kefir. Agro Food Industry Hi Tech, 28(2), 77–80.
  • Liu, J.-R., Chen, M.-J., and Lin, C.-W. (2005). Antimutagenic and antioxidant properties of milk−kefir and soymilk−kefir. Journal of Agricultural and Food Chemistry, 53, 2467–2474. https://doi.org/10.1021/jf048934k
  • Marazza, J.A., Nazareno, M.A., de Giori, G.S., and Garro, M.S. (2012). Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. Journal of Functional Foods, 4, 594–601. https://doi.org/10.1016/j.jff.2012.03.005
  • Nurliyani, Sadewa, A.H., and Sunarti. (2015). Kefir properties prepared with goat milk and black rice (Oryza sativa L.) extract and its influence on the improvement of pancreatic β-cells in diabetic rats. Emirates Journal of Food and Agriculture, 27(10), 727–735. https://doi.org/10.9755/EJFA.2015-04-138
  • Oyaizu, M. (1988). Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Japanese Society for Food Science and Technology, 35(11), 771–775.
  • Ozcan, T., Sahin, S., Akpinar-Bayizit, A., and Yilmaz-Ersan, L. (2019). Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir. International Journal of Dairy Technology, 72(1), 65–73. https://doi.org/10.1111/1471-0307.12560
  • Perna, A., Simonetti, A., and Gambacorta, E. (2019). Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage. International Journal of Dairy Technology, 72(1), 74–81. https://doi.org/10.1111/1471-0307.12561
  • Sabokbar, N., and Khodaiyan, F. (2016). Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains. Journal of Food Science and Technology, 53(1), 739–747. https://doi.org/10.1007/S13197-015-2029-3/FIGURES/6
  • Sady, M., Domagała, J., Grega, T., and Najgebauer-Lejko, D. (2007). Sensory and physico-chemical properties of commercially available kefir. Biotechnology in Animal Husbandry, 23((5-6)), 199–206.
  • Saygılı, D. (2021). farklı protein katkılarıyla zenginleştirilmiş fermente süt içeceklerinin duyusal tercihler ve fonksiyonel özellikleri üzerine etkisi. Doktora tezi, Ege Üniversitesi.
  • Singleton, V.L., and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
  • Sodanlo, A., and Azizkhani, M. (2021). Evaluation of antioxidant and antimicrobial activity of water-soluble peptides extracted from Iranian traditional kefir. International Journal of Peptide Research and Therapeutics, 27, 1441–1449. https://doi.org/10.1007/s10989-021-10181-4
  • Turker, G., Kizilkaya, B., and Cevik, N. (2013). The mineral composition of kefir produced from goat and cow milk. Journal of Food, Agriculture and Environment, 11(2), 62–65.
  • Unal, G. (2012). Antioxidant activity of commercial dairy products. Agro Food Industry Hi Tech, 23(1), 39–42.
  • Üstün-Aytekin, Ö., Şeker, A., and Arısoy S. (2020). The effect of in vitro gastrointestinal simulation on bioactivities of kefir. International Journal of Food Science and Technology, 55, 283-292. https://doi.org/10.1111/ijfs.14274
  • Vuong, T., Martin, L., and Matar, C. (2006). Antioxidant activity of fermented berry juices and their effects on nitric oxide and tumor necrosis factor-alpha production in macrophages 264.7 gamma no(–) cell line. Journal of Food Biochemistry, 30(3), 249–268. https://doi.org/10.1111/J.1745-4514.2006.00054.X
  • Wang, Y., Jia, X.F., Zhang, B., Wang, Z.H., Zhang, J.G., Huang, F.F., Wang, H.J. (2018). Dietary zinc ıntake and ıts association with metabolic syndrome ındicators among chinese adults: An analysis of the China nutritional transition cohort survey 2015. Nutrients, 10(5), 572. https://doi.org/10.3390/NU10050572
  • Yilmaz-Ersan, L., Ozcan, T., Akpinar-Bayizit, A., and Sahin, S. (2016). The antioxidative capacity of kefir produced from goat milk. International Journal of Chemical Engineering and Applications, 7(1), 22–26.

Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk

Yıl 2022, Cilt: 8 Sayı: 2, 468 - 477, 31.12.2022
https://doi.org/10.29132/ijpas.1134231

Öz

Abstract
In this study, three different kefir cultures were using to ferment five different brands of milk samples. pH, the dry matter, ash amount, carbon dioxide (CO2) amount, titratable acidity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, the reducing power, the Fe(II) ions chelating capacity, the total phenolic content (TPC), copper(II) ion reductive antioxidant capacity (CUPRAC) and mineral matter contents were investigated in kefir samples and results were evaluated statistically.
When kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity, Mg, Zn and Na concentrations are evaluated in terms of kefir culture, KC1, KC2, KC3, KC1, KC1, and KC1, had the highest values (p<0.05), respectively. If it is evaluated in terms of different brands of milk, kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity and Na concentrations were found highest (p<0.05) which were produced by M5, M2, M1, and M4, respectively.
The data obtained from the experimental studies it was determined that the kefir cultures and milks used had an effect on the quality of the kefir.

Destekleyen Kurum

Munzur University

Proje Numarası

YLMUB016-16

Teşekkür

This study was supported by The Scientific Research Projects Coordination Unit of Munzur University.

Kaynakça

  • Akdan, C., Kınık, Ö., and İçier, F. (2020). Determination of some properties of kefir produced with buffalo milk and other milk mixtures. Ege Üniversitesi Ziraat Fakültesi Dergisi, Özel Sayı, 39-50. https://doi.org/10.20289/zfdergi.775279
  • Anonymous. (1976). Gıda maddeleri muayene ve analiz yöntemleri. T.C. Tarım Orman ve Köy işleri Bakanlığı, Gıda İşleri Genel Müdürlüğü, No: 65, 796, Ankara.
  • Apak, R., Güçlü, K., Özyürek, M., and Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52(26), 7970–7981. https://doi.org/10.1021/jf048741x
  • Arslan, S. (2015). A review: Chemical, microbiological and nutritional characteristics of kefir. CyTA-Journal of Food, 13(3), 340–345. https://doi.org/10.1080/19476337.2014.981588
  • AOAC, Association of Official Analytical Chemists. (1997). Official Methods of Analysis (16th ed.) Association of Official Analytical Chemists Washington DC.
  • Bekar, O., Yilmaz, Y., and Gulten, M. (2011). Kefir ımproves the efficacy and tolerability of triple therapy in eradicating Helicobacter pylori. Journal of Medicinal Food, 14(4), 344–347. https://doi.org/10.1089/JMF.2010.0099
  • Bensmira, M., and Jiang, B. (2015). Total phenolic compounds and antioxidant activity of a novel peanut based kefir. Food Science and Biotechnology, 24(3), 1055–1060. https://doi.org/10.1007/s10068-015-0135-7
  • Beshkova, D.M., Simova, E.D., Frengova, G.I., Simov, Z.I., and Dimitrov, Z.P. (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7), 529–535. https://doi.org/10.1016/S0958-6946(03)00058-X
  • Blois, M.S. (1958). Antioxidant determinations by the use of stable free radical. Nature, 181, 1199–1200.
  • Cais-Sokolińska, D., Danków, R., and Pikul, J. (2008). Physicochemical and sensory characteristics of sheep kefir during storage. Acta Scientiarum Polonorum, Technologia Alimentaria, 7(2), 63–73.
  • Dinis, T.C.P., Madeira, V.M.C., and Almeid, L.M. (1994). Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as ınhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics, 315, 161–169.
  • Ebrahimzadeh, M.A., Nabavi, S.F., and Nabavi, S.M. (2009). Antioxidant activities of methanol extract of Sambucus ebulus L. flower. Pakistan Journal of Biological Sciences, 12(5), 447–450. https://doi.org/10.3923/PJBS.2009.447.450
  • Fahmy, H.A., and Ismail, A.F.M. (2015). Gastroprotective effect of kefir on ulcer induced in irradiated rats. Journal of Photochemistry and Photobiology B: Biology, 144, 85–93. https://doi.org/10.1016/J.JPHOTOBIOL.2015.02.009
  • Farnworth, E.R. (2005). Kefir-a complex probiotic. Food Science and Technology Bulletin: Functional Foods, 2(1), 1–17. https://doi.org/10.1616/1476-2137.13938
  • Franco, M.C., Golowczyc, M.A., De Antoni, G.L., Pérez, P.F., Humen, M., and Serradell, M. de los A. (2013). Administration of kefir-fermented milk protects mice against Giardia intestinalis infection. Journal of Medical Microbiology, 62, 1815–1822. https://doi.org/10.1099/JMM.0.068064-0
  • Guzel-Seydim, Z., Wyffels, J.T., Seydim, A.C., and Greene, A.K. (2005). Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. International Journal of Dairy Technology, 58(1), 25–29. https://doi.org/10.1111/J.1471-0307.2005.00177.X
  • Irigoyen, A., Arana, I., Castiella, M., Torre, P., and Ibáñez, F.C. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90(4), 613–620. https://doi.org/10.1016/J.FOODCHEM.2004.04.021
  • John, S.M., Deeseenthum, S., Luang-In, V., and Chottanom, P. (2021). Comparative analysis of volatile compounds and antıoxidant activity of kefir produced by Thai black jasmine rice. Penerbit UMT Journal of Sustainability Science and Management, 16, 45–62. https://doi.org/10.46754/jssm.2021.08.006
  • Karagozlu, C., Unal, G., Akalın, A.S., Akan, E., and Kinik, O. (2017). The effects of black and green tea on antioxidant activity and sensory characteristics of kefir. Agro Food Industry Hi Tech, 28(2), 77–80.
  • Liu, J.-R., Chen, M.-J., and Lin, C.-W. (2005). Antimutagenic and antioxidant properties of milk−kefir and soymilk−kefir. Journal of Agricultural and Food Chemistry, 53, 2467–2474. https://doi.org/10.1021/jf048934k
  • Marazza, J.A., Nazareno, M.A., de Giori, G.S., and Garro, M.S. (2012). Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. Journal of Functional Foods, 4, 594–601. https://doi.org/10.1016/j.jff.2012.03.005
  • Nurliyani, Sadewa, A.H., and Sunarti. (2015). Kefir properties prepared with goat milk and black rice (Oryza sativa L.) extract and its influence on the improvement of pancreatic β-cells in diabetic rats. Emirates Journal of Food and Agriculture, 27(10), 727–735. https://doi.org/10.9755/EJFA.2015-04-138
  • Oyaizu, M. (1988). Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Japanese Society for Food Science and Technology, 35(11), 771–775.
  • Ozcan, T., Sahin, S., Akpinar-Bayizit, A., and Yilmaz-Ersan, L. (2019). Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir. International Journal of Dairy Technology, 72(1), 65–73. https://doi.org/10.1111/1471-0307.12560
  • Perna, A., Simonetti, A., and Gambacorta, E. (2019). Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage. International Journal of Dairy Technology, 72(1), 74–81. https://doi.org/10.1111/1471-0307.12561
  • Sabokbar, N., and Khodaiyan, F. (2016). Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains. Journal of Food Science and Technology, 53(1), 739–747. https://doi.org/10.1007/S13197-015-2029-3/FIGURES/6
  • Sady, M., Domagała, J., Grega, T., and Najgebauer-Lejko, D. (2007). Sensory and physico-chemical properties of commercially available kefir. Biotechnology in Animal Husbandry, 23((5-6)), 199–206.
  • Saygılı, D. (2021). farklı protein katkılarıyla zenginleştirilmiş fermente süt içeceklerinin duyusal tercihler ve fonksiyonel özellikleri üzerine etkisi. Doktora tezi, Ege Üniversitesi.
  • Singleton, V.L., and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
  • Sodanlo, A., and Azizkhani, M. (2021). Evaluation of antioxidant and antimicrobial activity of water-soluble peptides extracted from Iranian traditional kefir. International Journal of Peptide Research and Therapeutics, 27, 1441–1449. https://doi.org/10.1007/s10989-021-10181-4
  • Turker, G., Kizilkaya, B., and Cevik, N. (2013). The mineral composition of kefir produced from goat and cow milk. Journal of Food, Agriculture and Environment, 11(2), 62–65.
  • Unal, G. (2012). Antioxidant activity of commercial dairy products. Agro Food Industry Hi Tech, 23(1), 39–42.
  • Üstün-Aytekin, Ö., Şeker, A., and Arısoy S. (2020). The effect of in vitro gastrointestinal simulation on bioactivities of kefir. International Journal of Food Science and Technology, 55, 283-292. https://doi.org/10.1111/ijfs.14274
  • Vuong, T., Martin, L., and Matar, C. (2006). Antioxidant activity of fermented berry juices and their effects on nitric oxide and tumor necrosis factor-alpha production in macrophages 264.7 gamma no(–) cell line. Journal of Food Biochemistry, 30(3), 249–268. https://doi.org/10.1111/J.1745-4514.2006.00054.X
  • Wang, Y., Jia, X.F., Zhang, B., Wang, Z.H., Zhang, J.G., Huang, F.F., Wang, H.J. (2018). Dietary zinc ıntake and ıts association with metabolic syndrome ındicators among chinese adults: An analysis of the China nutritional transition cohort survey 2015. Nutrients, 10(5), 572. https://doi.org/10.3390/NU10050572
  • Yilmaz-Ersan, L., Ozcan, T., Akpinar-Bayizit, A., and Sahin, S. (2016). The antioxidative capacity of kefir produced from goat milk. International Journal of Chemical Engineering and Applications, 7(1), 22–26.
Toplam 36 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Haydar Eryılmaz 0000-0003-4339-8154

Olcay Kaplan İnce 0000-0002-0709-5546

Muharrem Ince 0000-0003-2347-1748

Proje Numarası YLMUB016-16
Erken Görünüm Tarihi 29 Aralık 2022
Yayımlanma Tarihi 31 Aralık 2022
Gönderilme Tarihi 22 Haziran 2022
Kabul Tarihi 3 Ekim 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 8 Sayı: 2

Kaynak Göster

APA Eryılmaz, H., Kaplan İnce, O., & Ince, M. (2022). Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk. International Journal of Pure and Applied Sciences, 8(2), 468-477. https://doi.org/10.29132/ijpas.1134231
AMA Eryılmaz H, Kaplan İnce O, Ince M. Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk. International Journal of Pure and Applied Sciences. Aralık 2022;8(2):468-477. doi:10.29132/ijpas.1134231
Chicago Eryılmaz, Haydar, Olcay Kaplan İnce, ve Muharrem Ince. “Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk”. International Journal of Pure and Applied Sciences 8, sy. 2 (Aralık 2022): 468-77. https://doi.org/10.29132/ijpas.1134231.
EndNote Eryılmaz H, Kaplan İnce O, Ince M (01 Aralık 2022) Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk. International Journal of Pure and Applied Sciences 8 2 468–477.
IEEE H. Eryılmaz, O. Kaplan İnce, ve M. Ince, “Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk”, International Journal of Pure and Applied Sciences, c. 8, sy. 2, ss. 468–477, 2022, doi: 10.29132/ijpas.1134231.
ISNAD Eryılmaz, Haydar vd. “Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk”. International Journal of Pure and Applied Sciences 8/2 (Aralık 2022), 468-477. https://doi.org/10.29132/ijpas.1134231.
JAMA Eryılmaz H, Kaplan İnce O, Ince M. Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk. International Journal of Pure and Applied Sciences. 2022;8:468–477.
MLA Eryılmaz, Haydar vd. “Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk”. International Journal of Pure and Applied Sciences, c. 8, sy. 2, 2022, ss. 468-77, doi:10.29132/ijpas.1134231.
Vancouver Eryılmaz H, Kaplan İnce O, Ince M. Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk. International Journal of Pure and Applied Sciences. 2022;8(2):468-77.

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