Characterisation and identification of the active microbial consortium present in Kepi grains by Schoeman, Tersia

Subjects: “…Cultured milk…”
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Mass cultivation and activity of kefir grains by Schoevers, Anine

Subjects: “…Cultured milk…”
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Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains by Latsky, Anneline

Subjects: “…Cultured milk…”
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Optimisation of maas process parameters to achieve traditional flavour, aroma and texture by Human, Magdel Elizabeth

Subjects: “…Cultured milk…”
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PCR detection of propionibacteria incorporated into mass-cultured Kepi grains by Uusika, Nangula P

Subjects: “…Cultured milk…”
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Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains by Cilliers, Annamie

Subjects: “…Cultured milk…”
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Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas by Arendse, Garron Mark

Subjects: “…Cultured milk…”
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PCR-based DGGE typification of the microbial community in Kepi grains by Garbers, Ilze-Mari

Subjects: “…Cultured milk…”
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Production of kepi grains using pure cultures as starters by Cronje, Marise Christine

Subjects: “…Cultured milk…”
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