- Akman, A.V.(1962)V: Şarap Analiz Metodları. 2.Baskı. Ankara Üni-
versitesi Basımevi No.33. Ankara.
- Ântoncv, N.I., Merkulova, N.G., Klimova, V.I., D’yakova, L.M.
(1979): Method of prepuring fruit kefir “alınmıştır” Pood Sci and Tech.Abstr (1980): 12, (10), 166.
- Anonymous (1968): Zur Herstellung von Kefir. Die Molkerei-
Zeitung-Welt der Milch, 22, 850-852.
- Anonymous (1980): Dairy Handbook, Alfa Laval AB.Sweden. 301.S.
- Berzhinskas, G., Urbene, S., Puidokas, I. (1978): Influence of
multiple-stage pasteurization of milk on the consistency of kefir. XX.Int. Dairy Oongr. Vol. E, 840.
- Bogdanova, E.A., Padaryan, I.M., Lavrenova, G.S., Inozemtseva,
V.F. (1978): Use of protein consentrates in the manufacture of dairy uroducts. XX. Int. Dairy Gongr. Vol.E.S, 845.
- Bondarev, V.Y. (1977): Effect of heat-treatment on the quality
of acid coagulum. “Almmıştır” Food Sciand Tech. Abstr., 9, (11), 229.,
- Bogdanova, E.A., Gol’dina, I.M., Plish, G.L. (1975): Tallin ke-
fir enriched with sodium caseinate “Almmış-tır” Pood Sci.^and Tech. Abstr.,’ 8 (6), 162.
- Bykova, 0.1. (1979): Manufacture of low-fat kefir. “Alınmıştır”
Pood Sci. And Tech. Abstr., 8 (6), 189.
-: Bykova,0.I., Zozina, G.V., Torgov, V.D. (1979): Method of
producing 1 % fat kefir. “Almmıştır” Food Sci. and Tech. Abstr.’, 12 (12), 182.
- Ballabriga, A., Gonde, C., Gallart-Catala, A. (1970): Metabolic
response of prematures to milk formulas with -different lactic acid isomers or citric acid. “Almmıştır” Gleaser, H., Sigmaringen, i’. (1981): Kefir. Ernahrungs-Umschau 28, 156-158.
- Chojnowski, W., Poznanski, S., Smietana, Z., Bednarski, W.
(1978): Production of fermented products from milk and whey using ultrafiltrasyon.XX. In«. Dairy Congr. Vol E, 946.
,-. Cerna, J., Hrabova, H. (1977): Method for the manufacture of
cultured milk products enriched with B group vitamins. “Almmıştır” Food Sci. and Tech. Abstr., 11(4), 194.
- Dolezalekj J., Hylmar, 3., Tesarkova, H. (1972)’: The effect of
some technological factors on’rheological properties of soured milk products. “Alırı-mıştır” Dairy Sci. Abstr., 36 (3), 1249.
^Deuteehe Patentanmeldunğ P 33 00 122.7.”Almmıştır” Klupsch, H. j.
(1984): Produktverbesserung am Beispiel Ke-fir. Deutsche Molkerei Zeitung. 15, 466-473.
- Embacher, C. (1980): Die Problematik des industriell herges-
tellten Kefir. Deutsche Molkerei Zeitung. 45, 1696, 1701.
- Pleischmann, W. (1915)ft” Lehrbuch der Milchwirtchaft. V.Aufla-
ge. Verlag Paul Parey Berlin. “Almmıştır” Görner, P. ve ark. (1972): Veranderungen des Gehaltes an flüchtigen Stoffen wahrend der Kefirreifung. Die Nahrung. 16 (7), 777-785.
- Pleischraann, W. (1932): Lehrbuch der Milchwirtschaft,” 3erlin.
“Almmıştır” Embacher, C. (1980): Die Prob-lematik des -^ndustriell hergestellten Kefir. Deutsche Molkerei Zeitung (München), P 45, 1696-1701.
- Glaeser,’ H. und Sigmaningen, P. (1981): Kefir: Kulturen,
Herstellung, chemische Zusammensetzung, er-nahrungs^physiologischer Wert. Ernahrungs-Umschau. 28, 156-158.
- Göraer, P., Palo, V., Segin, M. (1972): Veraenderungen des
Gehaltes an flüchtigen Staffen V/ahrend der Kefirreifung. Nahrung. 16, 777-785.
- Gawel,J., Gromadka, M. (1978): Chemical changes during ferman-
tation and ripening of kefir. XX.Int. Dairy Gongr. Völ. E. 840.
- Glaeser, H.» Beiter, M. (1979): Enzymic deterraination of ethanol
in comraercial and laboratory-made kefir. “Almmıştır” Pood Sci. and Dech. Abstr., 12,(12), 182.
- Gallman, P., Puhan, Z. (1978): Anwendung der Ultrafiltration
zur Herstellung von Kumys aus Kuhmilch. Deutsche Molkerei Zeitung. 36, 1?78.
- Ivanova, L.M. (1975): Effect of kefir culture on Coliform
bacteria during kefir manifacture. Moloch. Prom. No:9 8-11. “il-lxnmxştır” Pood Sci. and Tech. Abstr. (8), 12, 178.
- Joksovic, S., Rakic, V. (1966): Premeny prebiehajuce pri kefire
pri teblote 5, 10 a 15°C. Mljekarstvo 16 (2) 25-32. “Aimmıştır” Görner, F., Palo, V., , Segin, M. (1972). Die Mahrung 16 (7), 777-735
- Klupsch, H.j. (1984): Produktverbesserung an Beispiel Kefir,
Deutsche Molkerei Zeitung 15, 466-473.
- Koroleva, N.S., Bavina, N.A. (1970): Effects of conditions of
kefir fungus cultivation an the microflora and biochemical characteristics of kefir stor-ter XVIII International Dairy Congress, Vol. 1 E 413. “Alınmıştır” Piechocka, M. ve ark. (1977): Heat tre’atment, homogenisation and incubation of milk for production of kefir, of various fat levels. Nordeuropaeisk mejeri tidsskrift 10, 334-344.
- Koroleva, N.S. und BavEna, N.A. (1975): Empfehlungen für die
Züchtung von Kefir pilzen zur Herstellung von Kefir kultur und Kefir. Moloc.Prom. Moskva 8, 43-44. “Almmıştır” Milchforschung Milchpraxis (1977): 19, 34-35.
- Koroleva, N.S., Rozhkova I.V. and 3avina, N.A.(1980): Basic
factors affecting the microflora and quality of kefir. XX.Int.Dairy Congr. Vol.E, 843.
- Koroleva, N.S., Rozhkova I.V.and Bavina^ N.A.(1981): Changes
in the microflora of kefir during storage. XX.Int. Dairy Cong. Vol.E. 844.
- Korovkina, L.N., Patkul, G.M. (1976): Biochemical characteristics
of kefir made by different methods. Moloznaja Prom. Moskva 6. 18-20. “Aimmıştır” Food Sci. and Tech. Abst. (1977) 9., (01). 93.
- Korovkina, L.N. , Patkul, G.M. and Maslov, A.M. (1978): Effect
of milk fermantation temparature on biochemical properties and cousistency of kefir. XX.Int. Dairy Cong. Vol. E., 841.
- Kosikowski, F.V. (1966), (1977): Cheese and fermented Milk Foods.
Edwwards Brothers, Inc. Ann Arbor, Michigan.
- Kaptan, N. (1982): Toplum Sağlığmda Kefirin Önemi Sayı:176,
33-35.
- Konar, A. (1980): Ankara’da Tüketilen Yoğurtlarm yapısmda Kul-
lanılan Mayalarm 3azı Teknik ve Biyolojik,-Nitelikleri Uzerinde Araştırmalar. Doktora Tezi, Ankara.
- Lacrosse, K.< (1981): Kefir a fermen.ted milk drink. Lait et Nous
No.4, 7-9. "Almmıştır" Food Sci.and Tech. Abstr. (1982): 14, No:9, 1307.
- Lampert, L.M. (1965): Modern Dairy Products Chemical Publishing
Company, Inc. New York 225.
- Mann, E.J. (1979): Kefir Forschxng und Technologie Die Molkerei
Zeitung Welt der Milch. 33. (44), 1433-1435.
- Metin, M. (1977): Süt ve Mamullerinde kalite Kontrolu Ankara
Ticaret Borsası Yayxnları No:l Baylan Matbaası, Ankara, 352 S.
- Metin, M. (1985): Süt ve Mamulleri Laboratuvar Teksiri. E.tî.Mü-
hendislik Fakültesi. yoğaltma Yayın No:60 İzmir 182 S.
- Nielsen, F.S. und Nielsen, P.S. (1968): Kefirmilch Molkerei
und Kaeserei-Zeitung 19, 383-384.
- Nielsen, F.S. und Nielsen, PgS. (1968): Herstellung von Kefir
Die Molkerei-Zeitung Welt der Milch. 22, 850-852.
- ühara, N., Kozaki, M., Kitahara, K. (1977): Microbiological
Studies on kefir I. Isolation and identitation of yeasts from kefir. Journal of Agricultu.ral Science, 21, 92-103. "Alxnmxştxr" Food Sci. and Tech. Abstr.(1978) 10., No:9, 1395.
- Purman, V. (1976): Method for fthe manufacture of cultured railk
products enrichet with group B vitamins. Prumysl Potravin 27. (12), 697. "Alxnmxştxr" Food Sci. and'Tech. Abstr.(1977) 9., No:8,1376
- Petricic, A., Grüner, M., jakopovic, L. (1977): Effect of process
ing conditions on ethanol contenft and acidity of Kefir. Mljekarstvo 27., (8) 181.»Alxnmxştxr Food Sci. and Tech. Abstr. (1978) 9., No:05 624.
- Piechocka, M., Holmen, T.B. and Abrahamson, R.K. (1977): Heat
treatment, homogenization and incubation of
milk for production of Kefir, of various fat
levels. Nordevropaeisk meo'eri tidsskrift 10,
334-344.
- Renner, E. (1974): Milch und Mikhprodukte in der Ernaehrung des
Menschen. Volkwirtschaftlicher Verlag GrabH, Keupten. Verlag Th. Mann OHG. Hildesheim.
- Rosi, İ. (1978 a): Kefir microorganisms: yeast. Scienza e Tdcnica
lattiero. Casearia. 29. 59-67."Almmıştır" Food Sci. and Techn. Abstr. (1979) Vol. 11 No:04 4P632.
- Rosi, j. (1978 b): Kefir microorganisms. acetik acid bacteria
Scienza e Tecrıica Lattiero-Casearia, 29., 221-227. "Almmıştır" Pood Sci. and Tech. Abstr.(1979), Vol. 11 No:04 4P 633.
- Schulz, M.E. (1965)': Das Grosse Molkerei Lexikon, Volkswirtschaf t^
licher Verlag GmbH. Kempten Allgau.
- Schulz, M.E.(1968): 100 «tahre Kefir in Nordeurq.pa und die heutige
Bedeutung der Kefir-Sauermilch. Deut3che Molkerei-Seitung 13., 489-492.
- Skorodumova, A.M.(1958): Snatschenil antibiotikov v molotschnoj
promyschlennosh Voprosy pischtschevog": Voprosy pischtschevoj: brodilnoj mikrobiologii, isdavatelstvo Akaderaii Hauk Ukrainskoj SSR, Kiew 1958."Almmıştır" Görner, P. ve 'ark. (1972). Verand'erungen des Gehaltes an fliîch figen Stoffen Wahrend der Kefirreifung. Die Nahrung 16 (7), 777-785.
- Shmeleva, L.I., Yakovlev, D.A. (1968): Ver fahren der Kefir"
herstellung. Russ. Patent: 180949. Milk Industry 62.(5), 26-28.
- Simova, J. Razickova, j. (1975): Hutritional value of ^efir milk.
Vyziva Lidu 30. 'ClO), 147-149. "Almmıştır" Pood Sci. und Tech. Abstr. (1976): Vol.8 Wo:65 5P.765 S.I69.
- Ûobezak, A., Kouon, j. (19ö2): Morphulogy oı microurganistus
present in keıir gruins in utie eiectron suanning and transmisaiun miorusuope. ivıiuro-Diology Auatr. A. Vol.io wu:7, 'jbüy~A± ö S.21.
- öuadTielu, n. vl'3b8): i»ie nersTellung von j\eıir. Molkerei und
Kaeserei-Zeitung, Hildesheim. 12., 382.
- Thomsen, H. .(1950): Kefir, das moussierende Sauermilch-getraenk.
Deutsche Molkerei-Zeitung 4., 1379-1381.
- Üçüncü, M. (1980): Süt İçkilerinin Toplum. Sağlığı ve Tiirkiye
Sütçülüğündeki Yeri ve Önemi. Gıda Fakültesi Dergisi Sayı:l, 249-266.
- Üçühcü, M. (1983): Kefir'Mikroflorası uZerinde Araştırma. Gıda
Dergisi Sayı:l, 3-10.
- Webb, 3.H., Whitter, E.O. (1970): By products from milk. Second
Edition. Westport, Connecticut She AVI Pub-lishing Gompany, Inc. 34-36.
- Webb, B.H., Johnson, A.H. ve Aı_for(3_ j.A. (1974): Pundamentals
of Dairy Chemistry, Second Edition. Westport, Cannecticut. The AVI publiching company. Inc.
- Wegner, K. Zickrick, K.ve ark.(1981): Mikrobiologie trerischer
Lebensmittel. .Verlag Harri Deutsch Thun und Frankfurt/M.
- Yazıcıoğlu, T. (1962): Fermantasyon Teknolojisi Analiz Metodları
Ankara Ziraat Fakültesi Yaymları:196 Ankara tlniv. Basımevi, Ankara.
-- Yöney, Z. (1961): Süt ve Mamullerinin Standardizasyonu. Ankara
Ziraat Fakültesi Yaymları:137 Ankara Üniv. Basımevi, Ankara>
Yöney, Z. (1967): Yoğurt Teknolojisi. Ankara Ziraat Fakültesi
Yayınları s289. Ankara Univ. asımevi Ankara 101 S.
Yöney, Z. (1973): Süt ve Mamulleri Muayene ve Analiz Metotları.
Ankara Ziraat Fakülteai Yaymları:491. Ankara ‘ Univ.Baaımevi, Ankara 182. S.
Zuczkowa, J”., Popielowa, Z. (1975 a): Modified methods of cultu-
red cream and kefir production. Przeglad Mleczarski, 24. (7). 10-12 “Almmıştır” Pood Sci. and Techn. Abstr. (1976): Vol.S, ¥0.04. 4P 637.
Zuczkowa, J., Popielowa, Z. (1975 b): Manufacture of kefir
enriched in total solids. Przeglad Mleczarski, 24, (7), 12-13, 16-17. “Almmıştır” Pood Sci. and Techn. Abatr. (’1976): Vol.8 No:04, 4P 638.