Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk

Abstract

In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and 16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products' physicochemical characteristics (nutrient content, pH and acidity, viscosity and syneresis, ethanol concentration, and fatty acid profiles), microbiological characteristics (total lactic acid bacteria, total plate count, total probiotic, and total yeast), and sensory characteristics. The result showed that an increasing level of oat milk addition decreased water content and improved viscosity. A combination of 16% oat milk and 4% (v/v) L. casei AP increased the viscosity and water content, and resulted in the highest favorability and acceptability of kefir products. However, the increased concentration of L. casei AP inoculum and oat milk quantity did not affect microbiological qualities. It can be concluded that incorporating 16% oat milk and 4% L. casei AP improves the physical quality and sensory characteristics of kefir products.

Application of Biotechnology in the Production of Derivatives of Dairy Products: A Review

“…The highest assessment was in the 30-day storage treatment which had a characteristic sour aroma and no musty or goat smell. While in the study of Wulansari et al (2022), the combination of adding wheat milk (8,12, and 16%) and the addition of L. casei AP (2% and 4%) did not affect the aroma of goat's milk kefir.…”

“…The research of Setyawardani et al (2017) observed that the storage of kefir for 20 days is the most preferred treatment by panelists and produces kefir with a smooth texture. In the study of Wulansari et al (2022) with the addition of wheat milk and starter L. casei AP, the structure of goat milk kefir increased. In this study, it was proven that the addition of wheat milk caused the addition of total solids to goat milk kefir.…”

“…Moreover, the physicochemical characteristics, microbiology, and sensory of goat-milk kefir were affected by the dose of kefir grain (Sulmiyati et al, 2019). With regards to the sensory aspect, a study conducted by Wulansari et al, (2022) indicated that the addition of 16% oat milk and 4% of Lacticaseibacillus casei AP resulted in improved sensory aspects of kefir products. Next is the assessment of the aroma aspect of goat milk kefir.…”

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

“…The oat milk and Lactobacillus casei AP were also added to goat milk to investigate their effects on the quality of goat milk kefir. 113 The results showed that the combined addition of oat milk and Lactobacillus casei AP increased the viscosity of goat milk kefir, leading to the loss of the unnecessary dehydration process. In addition, oat milk was used to develop many new oat beverages, such as oat milk coffee (Oatly and Starbucks) and oat milk tea.…”

Physicochemical, microbiological, and sensory evaluation of kefir produced from goat milk containing Lacticaseibacillus casei AP and/or oat milk during storage

“…Then, the mixture was homogenized for 2 min in a blender (LG brand) to mash all the whole particles. The composition of the oat milk was 1.78% fat, 12.4% solid nonfat (SNF), 0% lactose, 1.56% protein, 85.8% water, 11,399 mPa viscosity, and pH 6.6 (Wulansari et al, 2022b).…”