PHYSICAL-CHEMICAL AND SENSORY CHARACTERIZATION IN KEFIR CHEESE WITH AND WITHOUT CONDIMENTS

Kefir cheeses with and without condiments were produced and analyzed for their physical-chemical and sensory characteristics.Two types of cheese were produced, one traditional and the other with condiments such as parsley, chives, dehydrated garlic, and black pepper.pH analysis and determination of moisture, ash, lipids, and lactose were performed

Abstract Background In recent years, higher education institutions have been moving teaching online, accelerated by the pandemic.The Remote Learning Project (RLP), based at the Norwich Medical School (NMS) in the United Kingdom (U.K.), was a The Short peer-to-peer teaching program developed to supplement medical school teaching during the pandemic.