Changes in carbohydrate profile in kefir fermentationA B S T R A C TThe changes in microbial growth, pH and lactic acid content of traditional kefir were determined during fermentation (0-18 h) and cold storage (4�C for 1-7 days). A high-performance liquid chromatographic method was used to detect the carbohydrates and possible naturally occurring galactooligosaccharides...
