Figure 2. The variation of EC as a Function of time and temperature (25–35°C) for Kefir samples made with full fat and low fat milk during fermentation

From

The Effects of Temperature and Milk Fat Content on the Electrical Conductivity of Kefir during the Incubation

Kaptan Binnur, Kayişoğlu Serap

American Journal of Food Science and Technology. 2016, 4(1), 25-28 doi:10.12691/ajfst-4-1-5