{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T19:38:45Z","timestamp":1792093125125,"version":"4.4.0"},"reference-count":119,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2025,5,5]],"date-time":"2025-05-05T00:00:00Z","timestamp":1746403200000},"content-version":"vor","delay-in-days":4,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title><jats:p>Kefir is a fermented dairy product that contains many types of lactic acid bacteria and different types of yeast. Yeasts in kefir culture are important in creating the unique properties of kefir. When yeasts are not included in kefir production, the unique properties of kefir do not emerge. In this study, the effects of various yeast microorganisms that can cause negative effects, such as swelling and deformation, in industrial kefir production on product quality characteristics were investigated. For this purpose, a commercial yeast\u2010free kefir culture was supplemented with selected yeasts: <jats:italic>Kluyveromyces marxianus<\/jats:italic> (KM), <jats:styled-content style=\"fixed-case\"><jats:italic>Debaryomyces hansenii<\/jats:italic><\/jats:styled-content> (DH), <jats:italic>Kluyveromyces lactis<\/jats:italic> (KL), <jats:italic>Saccharomyces boulardii<\/jats:italic> (SB), <jats:styled-content style=\"fixed-case\"><jats:italic>Saccharomyces cerevisiae<\/jats:italic><\/jats:styled-content> (SC), <jats:italic>Candida colliculosa<\/jats:italic> (CC), <jats:italic>Yarrowia lipolytica<\/jats:italic> (YL), and <jats:italic>Geotrichum candidum<\/jats:italic> (GC) used in kefir production. Some physicochemical, rheological, microbiological, and sensory properties of the kefirs were examined during 28\u2009days of storage. As a result of the research, the highest hardness and viscosity values (131.00\u2009\u00b1\u20091.41\u2009g\u20141236.50\u2009\u00b1\u200947.38 cp) were observed in kefirs containing <jats:italic>G.\u2009candidum<\/jats:italic>, while the highest CO<jats:sub>2<\/jats:sub> amount (151.40\u2009\u00b1\u20091.07\u2009mg\/100\u2009mL) was determined in kefirs containing <jats:styled-content style=\"fixed-case\"><jats:italic>S.\u2009cerevisiae<\/jats:italic><\/jats:styled-content> (<jats:italic>p<\/jats:italic>\u2009&lt;\u20090.05). While serum separation was not determined in any sample, the highest water holding capacity (58.00%\u2009\u00b1\u200900%) was determined in kefirs containing <jats:italic>Y.\u2009lipolytica<\/jats:italic>. In terms of sensory evaluation, kefir enriched with <jats:italic>C.\u2009colliculosa<\/jats:italic> received the highest overall acceptance. In general, the use of different yeast types in kefir production is of great importance, especially in terms of gas\u2014carbon dioxide (CO<jats:sub>2<\/jats:sub>) formation and product quality.<\/jats:p>","DOI":"10.1002\/fsn3.70238","type":"journal-article","created":{"date-parts":[[2025,5,6]],"date-time":"2025-05-06T05:58:54Z","timestamp":1746511134000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Impact of Yeast Types on Quality Characteristics and Storage Stability of Industrial Kefir"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1532-4687","authenticated-orcid":false,"given":"Oktay","family":"Yerlikaya","sequence":"first","affiliation":[{"name":"Faculty of Agriculture, Department of Dairy Technology Ege University  Izmir Turkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0037-8295","authenticated-orcid":false,"given":"Asli","family":"Akpinar","sequence":"additional","affiliation":[{"name":"Engineering Faculty, Food Engineering Department Manisa Celal Bayar University  Manisa Turkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Derya","family":"Saygili","sequence":"additional","affiliation":[{"name":"Izmir Kavram Vocational School Culinary Program  Izmir Turkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,5,5]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation8010009"},{"key":"e_1_2_9_3_1","first-page":"39","article-title":"Determination of Some Properties of Kefir Produced With Buffalo Milk and Other Milk Mixtures","author":"Akdan C.","year":"2020","journal-title":"Journal of Agriculture Faculty of Ege University"},{"key":"e_1_2_9_4_1","first-page":"363","volume-title":"Milk Microbiology and Additives, Proceedings Book of the 6th Milk and Dairy Products Symposium","author":"Alpkent Z.","year":"2000"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2007.02.003"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10051057"},{"key":"e_1_2_9_7_1","first-page":"1193","volume-title":"Standard Method for the Examination of Water and Wastewater","author":"American Public Health Association (APHA)","year":"1978"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1017\/S002202990002759X"},{"key":"e_1_2_9_9_1","unstructured":"Anonymous.1976.\u201cFoodstuff Inspection and Analysis Methods.\u201dRepublic of Turkey Ministry of Agriculture Forestry and Rural Affairs General Directorate of Food Affairs no: 65 796 Ankara Turkiye. (in Turkish)."},{"key":"e_1_2_9_10_1","volume-title":"TS 1330 Yoghurt Standard. First Edition","author":"Anonymous","year":"1999"},{"key":"e_1_2_9_11_1","volume-title":"Official Methods of Analysis","author":"AOAC","year":"1997"},{"key":"e_1_2_9_12_1","volume-title":"Official Methods of Analysis","author":"AOAC","year":"2000"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2014.981588"},{"issue":"4","key":"e_1_2_9_14_1","first-page":"213","article-title":"\u0130nk\u00fcbasyon sonu asitli\u011finin yo\u011furt kalitesi \u00fczerine etkisi","volume":"12","author":"Atamer M.","year":"1987","journal-title":"G\u0131da"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10061210"},{"key":"e_1_2_9_16_1","volume-title":"Production of Elderberry Enriched Functional Kefir","author":"Barazi U.","year":"2022"},{"issue":"3","key":"e_1_2_9_17_1","doi-asserted-by":"crossref","first-page":"169","DOI":"10.15567\/mljekarstvo.2017.0301","article-title":"Comparison of Chemical, Rheological and Sensory Properties of Kefir Produced by Kefir Grains and Commercial Kefir Starter","volume":"67","author":"Baruk\u010di\u0107 I.","year":"2017","journal-title":"MLjekarstvo: \u010casopis za unaprje\u0111enje proizvodnje i prerade mLijeka"},{"key":"e_1_2_9_18_1","volume-title":"Investigation of the Usage Possibilities of Whey in Kefir","author":"Bekis P.","year":"2019"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.14107"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(03)00058-X"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1038\/sj.jim.2900504"},{"key":"e_1_2_9_22_1","first-page":"575","volume-title":"The Sensory Evaluation of Dairy Products","author":"Bodyfelt F. W.","year":"2009"},{"key":"e_1_2_9_23_1","volume-title":"An Avi","author":"Bodyfelt F. W.","year":"1998"},{"key":"e_1_2_9_24_1","first-page":"433","volume-title":"Standard Methods for the Examination of Dairy Products","author":"Bradley R.","year":"1992"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-374407-4.00498-2"},{"key":"e_1_2_9_26_1","volume-title":"Effect of Synbiotic Use of Probiotics and Prebiotics on the Quality Properties of Kefir Produced From Cow and Goat Milk","author":"Buran I.","year":"2020"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.15567\/mljekarstvo.2016.0403"},{"key":"e_1_2_9_28_1","volume-title":"Optimisation of Kefir Biomass and Metabolite Production in Conjunction With Sensory Evaluation","author":"Cerff J.","year":"2002"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781118481301"},{"key":"e_1_2_9_30_1","first-page":"19","article-title":"Taiwanese Kefir Grains: Their Growth, Microbial and Chemical Composition of Fermented Milk","volume":"54","author":"Ching\u2010Yun K.","year":"1999","journal-title":"Australian Journal of Dairy Technology"},{"key":"e_1_2_9_31_1","volume-title":"Determination of Changes in Microbiological, Physicochemical and In\u00a0Vitro Antioxidant Capacity of Kefir Produced With Different Concentrations of Blueberries During Storage","author":"Cinar K.","year":"2019"},{"issue":"2","key":"e_1_2_9_32_1","first-page":"70","article-title":"Carbon Dioxide Synthesis by Immobilized Yeast Cells in Kefir Production","volume":"44","author":"Clementi F.","year":"1989","journal-title":"Milchwissenschaft"},{"issue":"3","key":"e_1_2_9_33_1","doi-asserted-by":"crossref","first-page":"343","DOI":"10.28979\/jarnas.907107","article-title":"Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture","volume":"7","author":"Dag I. S.","year":"2021","journal-title":"Journal of Advanced Research in Natural and Applied Sciences"},{"issue":"1","key":"e_1_2_9_34_1","first-page":"73","article-title":"Frozen Non\u2013Dairy Kefir With Snake Fruit Puree: Impact of Fermentation Time on Quality and Consumers' Acceptability","volume":"5","author":"Devaraj H.","year":"2024","journal-title":"International Journal of Technical Vocational and Engineering Technology"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.3103\/S0096392522040010"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(01)00119-4"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4939-1378-7_14"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.29132\/ijpas.1134231"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12020346"},{"key":"e_1_2_9_40_1","first-page":"89","article-title":"Kefir: A Fermented Milk Product","volume":"2","author":"Farnworth E. R.","year":"2003","journal-title":"Handbook of Fermented Functional Foods"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1080\/23311932.2016.1272152"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2005.07.004"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.1002\/9780813820866.ch18"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2021-21382"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2021.1912190"},{"key":"e_1_2_9_46_1","volume-title":"Determination of the Properties of Kefir With Fruit Juice Added During Storage","author":"Gungor O.","year":"2007"},{"key":"e_1_2_9_47_1","first-page":"166","article-title":"Research on Kefir Quality of Different Heat Treatment Conditions Applied to Milk","volume":"14","author":"Gursel A.","year":"1990","journal-title":"Turkish Journal of Veterinary and Animal Sciences"},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.24323\/akademik-gida.850881"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(00)74874-0"},{"key":"e_1_2_9_50_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2005.00177.x"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bcdf.2020.100220"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2019-16384"},{"key":"e_1_2_9_53_1","volume-title":"Milk. Determination of Nitrogen Content; IDF Standard 20B","author":"IDF","year":"1993"},{"key":"e_1_2_9_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.04.021"},{"key":"e_1_2_9_55_1","unstructured":"ISO 2446:2008 I IDF 226.2008.\u201cMilk\u2014Determination of Fat Content. Specifies a Routine Method (the Gerber Method) for the Determination of the Fat Content of Milk\u201d.https:\/\/iso.org\/standard\/65935.html."},{"issue":"1","key":"e_1_2_9_56_1","first-page":"59","article-title":"Effect of Saccharomyces boulardii Yeasts Addition on the Taste and Aromatic Properties of Kefir","volume":"47","author":"Ivanova G.","year":"2012","journal-title":"Journal of the University of Chemical Technology and Metallurgy"},{"key":"e_1_2_9_57_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390903569640"},{"key":"e_1_2_9_58_1","doi-asserted-by":"publisher","DOI":"10.21597\/jist.435476"},{"key":"e_1_2_9_59_1","volume-title":"Research on the Stability and Properties of Kefir Produced From Kefir Culture and Kefir Grains From Cow's Milk Subjected to Different Heat Treatments","author":"Karagozlu C.","year":"1990"},{"issue":"7","key":"e_1_2_9_60_1","first-page":"86","article-title":"Alcoholic Fermented Milk Drinks: Properties of Kefir and Kumiss and Their Importance in Human Nutrition","volume":"6","author":"Karagozlu C.","year":"2000","journal-title":"D\u00fcnya G\u0131da"},{"issue":"1","key":"e_1_2_9_61_1","first-page":"1","article-title":"Kefir and Its Microbiology","volume":"10","author":"Karatepe P.","year":"2012","journal-title":"Elektronik Mikrobiyoloji Dergisi TR"},{"key":"e_1_2_9_62_1","volume-title":"Effect of Fat Replacers on Physicochemical, Microbial and Sensory Properties of Kefir Made From Cow and Goat Milk Mixture","author":"Kezer G.","year":"2013"},{"key":"e_1_2_9_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.07.023"},{"key":"e_1_2_9_64_1","doi-asserted-by":"publisher","DOI":"10.24925\/turjaf.v2i2.86-91.82"},{"key":"e_1_2_9_65_1","first-page":"184","volume-title":"Bursa I. International Food Symposium","author":"Konar A.","year":"1989"},{"key":"e_1_2_9_66_1","unstructured":"Kurt A. S.Cakmakci andA.Caglar.1993.\u201cS\u00fct ve Mam\u00fclleri Muayene ve Analiz Metotlar\u0131 Rehberi Atat\u00fcrk \u00dcniv.\u201dYay. 252\/d Ziraat Fak. Yay. 18 Erzurum s.1\u2013238. (in Turkish)."},{"key":"e_1_2_9_67_1","doi-asserted-by":"publisher","DOI":"10.1590\/S1517-83822013000200001"},{"key":"e_1_2_9_68_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.12236"},{"key":"e_1_2_9_69_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1130-1406(06)70016-X"},{"issue":"1","key":"e_1_2_9_70_1","first-page":"92","article-title":"Microbial Flora Associated With South African Household Kefir","volume":"99","author":"Loretan T.","year":"2003","journal-title":"South African Journal of Science"},{"key":"e_1_2_9_71_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2004.00142.x"},{"key":"e_1_2_9_72_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms8081142"},{"key":"e_1_2_9_73_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1472-765X.2002.01155.x"},{"key":"e_1_2_9_74_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900024353"},{"key":"e_1_2_9_75_1","doi-asserted-by":"publisher","DOI":"10.1016\/0958-6946(94)90059-0"},{"key":"e_1_2_9_76_1","volume-title":"Dairy Technology, Composition and Processing of Milk","author":"Metin M.","year":"1998"},{"key":"e_1_2_9_77_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12602-014-9168-0"},{"issue":"2","key":"e_1_2_9_78_1","first-page":"40","article-title":"Investigation of Some Quality Parameters of Commercial Kefirs","volume":"5","author":"Oksuztepe G.","year":"2020","journal-title":"Veterinary Journal of Mehmet Akif Ersoy University"},{"key":"e_1_2_9_79_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2018.e00924"},{"issue":"3","key":"e_1_2_9_80_1","first-page":"177","article-title":"Effects of Different Milk Types and Starter Cultures on Kefir","volume":"35","author":"Oner Z.","year":"2010","journal-title":"Journal of Food"},{"key":"e_1_2_9_81_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjn.2003.54.59"},{"key":"e_1_2_9_82_1","first-page":"109","article-title":"Microbiological and Chemical Composition and Ultrastructure of Kefir Grain","volume":"23","author":"Ottagalli G.","year":"1973","journal-title":"Annual Microbiology and Enzimology"},{"issue":"3","key":"e_1_2_9_83_1","first-page":"169","article-title":"Bioyoghurt\u2010Probiotic Yogurt (Kefir)","volume":"12","author":"Ozden A.","year":"2008","journal-title":"G\u00fcncel Gastroenteroloji"},{"key":"e_1_2_9_84_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0268-005X(02)00122-4"},{"key":"e_1_2_9_85_1","doi-asserted-by":"publisher","DOI":"10.3390\/app14125046"},{"key":"e_1_2_9_86_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-374407-4.00188-6"},{"key":"e_1_2_9_87_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.1996.tb03286.x"},{"key":"e_1_2_9_88_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(03)00092-X"},{"key":"e_1_2_9_89_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.11.022"},{"key":"e_1_2_9_90_1","doi-asserted-by":"publisher","DOI":"10.1002\/0471723959.ch8"},{"key":"e_1_2_9_91_1","article-title":"Impiego di un multistarter per la produzione in continuo di kefir","author":"Rossi J.","year":"1991","journal-title":"International Dairy Journal"},{"key":"e_1_2_9_92_1","doi-asserted-by":"publisher","DOI":"10.1590\/fst.32520"},{"key":"e_1_2_9_93_1","doi-asserted-by":"publisher","DOI":"10.5851\/kosfa.2023.e16"},{"key":"e_1_2_9_94_1","doi-asserted-by":"publisher","DOI":"10.1038\/sj\/jim\/7000186"},{"key":"e_1_2_9_95_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-805134-4.00005-5"},{"key":"e_1_2_9_96_1","doi-asserted-by":"publisher","DOI":"10.1002\/9780470995921.ch6"},{"key":"e_1_2_9_97_1","doi-asserted-by":"publisher","DOI":"10.1128\/am.29.6.807-813.1975"},{"key":"e_1_2_9_98_1","first-page":"565","article-title":"Comparative Study of Polysaccharides From Kefir Grains, an Encapsulated Homofermentative Lactobacillus Species and Lactobacillus kefir","volume":"42","author":"Toba T.","year":"1987","journal-title":"Milcwissenschaft"},{"key":"e_1_2_9_99_1","volume-title":"Determination of Some Quality Characteristics of Kefir Samples Produced With Two Different Production Methods Using Cow and Buffalo Milk With Different Fat Content During Storage","author":"Tomar O.","year":"2015"},{"key":"e_1_2_9_100_1","doi-asserted-by":"publisher","DOI":"10.24323\/akademik-gida.505508"},{"key":"e_1_2_9_101_1","doi-asserted-by":"publisher","DOI":"10.1590\/fst.39418"},{"key":"e_1_2_9_102_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-809868-4.00029-7"},{"key":"e_1_2_9_103_1","volume-title":"Determination of Physical, Chemical and Microbiological Properties of Traditionally and Industrially Produced Kefir","author":"Ufakseker K.","year":"2019"},{"issue":"3","key":"e_1_2_9_104_1","first-page":"555","article-title":"Determination of Some Quality Parameters of Commercial Kefirs","volume":"45","author":"Unal F. N.","year":"2020","journal-title":"Journal of Food"},{"key":"e_1_2_9_105_1","volume-title":"Investigation of Microbiological, Physical, Chemical and Sensory Properties of Kefirs Sold in Ankara","author":"Uslu G.","year":"2010"},{"key":"e_1_2_9_106_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4615-1813-6_2"},{"key":"e_1_2_9_107_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10010069"},{"key":"e_1_2_9_108_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2004.09.001"},{"key":"e_1_2_9_109_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph15071431"},{"key":"e_1_2_9_110_1","doi-asserted-by":"publisher","DOI":"10.1006\/fstl.2001.0773"},{"key":"e_1_2_9_111_1","doi-asserted-by":"publisher","DOI":"10.1002\/9780470995501.ch8"},{"key":"e_1_2_9_112_1","doi-asserted-by":"publisher","DOI":"10.2478\/aucft-2023-0006"},{"key":"e_1_2_9_113_1","doi-asserted-by":"publisher","DOI":"10.1111\/1471-0307.12666"},{"key":"e_1_2_9_114_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2021.101096"},{"issue":"3","key":"e_1_2_9_115_1","doi-asserted-by":"crossref","first-page":"201","DOI":"10.15567\/mljekarstvo.2018.0305","article-title":"Microbiological, Physicochemical, and Sensory Characteristics of Kefir Produced by Secondary Fermentation","volume":"68","author":"Yildiz\u2010Akgul F.","year":"2018","journal-title":"MLjekarstvo: \u010casopis zaf unaprje\u0111enje proizvodnje i prerade mLijeka"},{"key":"e_1_2_9_116_1","volume-title":"Effects of Different Fat Content and Different Starter Cultures on the Qualities of Kefir","author":"Yildiz F.","year":"2009"},{"key":"e_1_2_9_117_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2022.101592"},{"key":"e_1_2_9_118_1","doi-asserted-by":"publisher","DOI":"10.17221\/3290-CJFS"},{"key":"e_1_2_9_119_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bej.2005.05.009"},{"key":"e_1_2_9_120_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2015-10612"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70238","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,5,26]],"date-time":"2025-05-26T09:58:32Z","timestamp":1748253512000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.70238"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,5]]},"references-count":119,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2025,5]]}},"alternative-id":["10.1002\/fsn3.70238"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.70238","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,5]]},"assertion":[{"value":"2025-01-07","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-04-21","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-05-05","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70238"}}