Comparative study of the biochemical changes and volatile compoundformations during the production of novel whey-based kefir beveragesand traditional milk kefir a b s t r a c tCheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well...
