{"_buckets": {"deposit": "b50ae22b-3bf3-46d1-990c-8eb6cbc9a3aa"}, "_deposit": {"created_by": 16, "id": "7077", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "7077"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00007077", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Antioxidant Activity and Sensory Evaluation of Milk Kefir", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "In this study, milk kefir was prepared by using 20g of milk kefir grains and milk kefir starter culture for one liter of milk. Fermentation was carried out by changing the fermentation time such as 0hr, 6hr, 12hr, 18hr, 24hr, 30hr, 36hr, 42hr and 48hr. For the results obtained, 24hr fermentation time was found to be the most suitable condition for the preparation of milk kefir due to pH, taste and texture of prepared milk kefir. It was also found that antioxidant activity of milk kefir using milk kefir grains at 40% concentration was higher than that of using milk kefir starter culture."}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-12-29"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "36.pdf", "filesize": [{"value": "130 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 130000.0, "url": {"url": "https://meral.edu.mm/record/7077/files/36.pdf"}, "version_id": "6a719496-3fba-43ea-8e9f-77cdd0f418d6"}]}, "item_1583103147082": {"attribute_name": "Conference papers", "attribute_value_mlt": [{"subitem_c_date": "12th–14thDecember 2019", "subitem_conference_title": "2nd International conference on bioeconomy", "subitem_place": "University Research Center (Inya)University of Yangon Yangon, Myanma"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Bo Bo Thet"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Conference paper"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-06-02"}, "item_title": "Antioxidant Activity and Sensory Evaluation of Milk Kefir", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000007077", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-12-29"}, "publish_date": "2020-12-29", "publish_status": "0", "recid": "7077", "relation": {}, "relation_version_is_last": true, "title": ["Antioxidant Activity and Sensory Evaluation of Milk Kefir"], "weko_shared_id": -1}