Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum

Abstract

This research set out to compare the physical and microstructural characteristics of kefir made of milk, colostrum, and milk-colostrum mixes at various proportions. Kefir was made by adding kefir grains to 100% milk (P0), 80% milk + 20% colostrum (P1), 60% milk + 40% colostrum (P3), 40% milk + 60% colostrum (P4), 80% milk + 20% colostrum (P5), and 100% colostrum (P6). Fermentation was allowed under room temperature for 24 hours. The characteristics observed were color values, viscosity, pH, water holding capacity (WHC), syneresis, and microstructure. The result showed that the color of kefir (L* value, lightness); (b* value, yellow-blue), (a*, red-green), and whiteness index (WI) was significantly affected by raw materials. The viscosity of kefir was also affected by the raw materials (p<0.05), in which the kefir made from a mix of 80% milk and 20% colostrum showed the highest viscosity (1524.20 m.Pa.S). However, other characteristics such as pH, WHC, and syneresis were not significantly affected by raw materials. The microstructure of kefir made from 20 to 40% colostrum showed a string and compact protein tissues, while that made from 80 to 100% colostrum showed a clumping gel and concentration dominated by protein and fat tissues. This study demonstrated that milk kefir produced from milk-colostrum mixes posses a yellowish color (b*), low whitenes index, negative a* value, low lightness, whereas kefir made from 100% colostrum showed slightly greenish with low lightness level. Kefir with highest viscosity was produced from combined 80% milk and 20% colostrum. The microstructure of kefir produced from mixes with 40% and 60% colostrum showed a strong, tight, and compact microstructure of protein tissues.

Peat mapping on a scale of 1:50,000 in oil palm plantation land, at the peat hydrological unit in Musi Banyuasin Regency and the implications of its use

“…The results of the comparison between the two maps show that there is a difference in area, the Peat Hydrological Unit map is 3 times wider than the peat distribution map from the P4S mapping. This shows that there are weaknesses and inaccuracies in drawing Peat Hydrological Unit boundaries in the study area [6].…”

“…Although the extent and boundaries of the KHG scale of 1: 250,000 are regulated by the government, they are still considered inaccurate. The area of peat distribution listed in the attachment to the Government Regulation has a significant difference with the actual conditions in the field [6].…”

Quality of yogurt produced from various types of milk as raw materials

“…The yogurt is then kept in a cold place (the refrigerator) for 6 hours before different measures are taken. 2006) used an oven and the gravimetric method to determine the amount of total solids and moisture in yogurt [14].…”

Pengaruh Penambahan Bubuk Bunga Telang (Clitoria Ternatea Linn) Terhadap Total Bakteri Asam Laktat, Kadar Asam Laktat dan Ph Whey Kefir Susu Kambing

“…Pengujian pH whey kefir susu kambing dengan penambahan bubuk bunga telang mengacu pada prosedur yang dilakukan Setyawardani et al, (2020), dengan menggunakan pH meter digital. Elektroda pH meter yang digunakan harus dikalibrasi dahulu dengan menggunakan larutan buffer pH 4 dan pH 7.…”