Properties of Kefir made in Scotland and Poland using Bovine, Caprine and Ovine Milk with Different Starter Cultures

Wszołek, Monika; Tamime, A. Y.; Muir, D. D.; Barclay, M. N. I.

doi:10.1006/fstl.2001.0773

Cited by 106 publications

(102 citation statements)

References 14 publications

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“…The lactobacilli levels (9.42 log cfu/ml and 8.33 log cfu/ml) detected by Gulmez et al (8) and Dinc (4), respectively, were also higher than the ones described in this study. On the other hand, lower levels of lactobacilli (1.5 to 3.48 log cfu/ml) were obtained by Wszolek et al (21) in experimental kefir samples. In the present study, the mean counts of lactococci were 1.8x10 8 cfu/ml ( In this investigation, enterococci and Enterobacteriaceae were found in 34% and 10% of the samples, with mean counts of 4.8x10 4 and 7.3x10 3 cfu/ml, respectively.…”

Section: Discussionmentioning

confidence: 75%

Determination of microbiological and chemical characteristics of kefir consumed in Bursa

MUS¹

2012

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:This study was conducted to determine of microbiological quality and some chemical characteristics of 50 kefir samples purchased from different retail markets in Bursa province. In the samples investigated, the mean numbers of lactobacilli, lactococci, enterococci, Enterobacteriacea, Staphylococcus aureus and yeast were determined as 3.6x10 7 cfu/ml, 1.8x10 8 cfu/ml, 4.8x10 4 cfu/ml, 7.3x10 3 cfu/ml, 2.4x10 2 cfu/ml and 7.7x10 4 cfu/ml, respectively. 26 of 50 kefir samples were found to have <0.30 MPN/ml of total coliform while 5 samples had numbers of >110 MPN/ml. For remaining 19 samples, the average bacteria count was 5.3 MPN/ml. Escherichia coli was isolated from 11 (22%) of the samples. Mean acidity, fat and dry matter contents of kefir samples were found as 0.8 L.A.%, 2.3 % and 11.3 %, respectively, while the pH values varied between 3.9 and 4.7. Consequently, the microbiological findings showed the contamination of kefir samples with microorganisms including E. coli and S. aureus, well known as a remarkable bacterial pathogens, and thus possible health risks for consumers. Key words: Chemical characteristic, kefir, microorganism and pathogen bacteria. Bursa'da tüketime sunulan kefirlerin mikrobiyolojik ve kimyasal özelliklerinin belirlenmesiÖzet: Çalışma, Bursa ilindeki farklı perakende satış yerlerinden satın alınan 50 adet kefir örneğinin mikrobiyolojik kalitesini ve bazı kimyasal özelliklerini belirlemek amacıyla gerçekleştirildi. İncelenen örneklerde laktobasil, laktokok, enterokok, enterobakteri, Staphylococcus aureus ve maya sayıları sırasıyla ortalama 3.6x10 7 kob/ml, 1.8x10 8 kob/ml, 4.8x10 4 kob/ml, 7.3x10 3 kob/ml, 2.4x10 2 kob/ml ve 7.7x10 4 kob/ml olarak belirlendi. 50 kefir örneğinden 26'sının <0.30 MPN/ml düzeyinde, buna karşılık 5 örneğin >110 MPN/ml seviyelerinde koliform bakterileri içerdiği tespit edildi. Kalan 19 örnekte ise, ortalama bakteri sayısı 5.3 MPN/ml'ydi. Örneklerin 11'inden (% 22) Escherichia coli izole edildi. Kefir örneklerinde pH değerleri 3.9 ve 4.7 arasında değişirken; ortalama asitlik, yağ ve kurumadde içeriklerinin sırasıyla %0.8 L.A., %2.3 ve %11.3 olduğu tespit edildi. Sonuç olarak, mikrobiyolojik bulgular kefir örneklerinin önemli bakteriyel patojenler arasında yer alan E. coli ve S. aureus gibi mikroorganizmalarla kontamine olduğunu ve dolayısıyla tüketiciye yönelik olası sağlık risklerini ortaya koydu. Anahtar sözcükler: Kefir, kimyasal özellik, mikroorganizma ve patojen bakteri.

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Section: Discussionmentioning

confidence: 75%

Determination of microbiological and chemical characteristics of kefir consumed in Bursa

MUS¹

2012

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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“…Kefir has been reported to contain 1.98 g/L of CO 2 and 0.48% alcohol , and the content of carbon dioxide (201.7-277.0 ml/L) positively correlated with the concentration (10-100 g/L) of kefir grains (Garrote, Abraham, & De Antoni, 1998). Wszolek, Tamime, Muir, and Barclay (2001) studied the properties of kefir made in Scotland and Poland using bovine, caprine and ovine milk with different starter cultures. They found that the chemical composition of kefir ranged from 10.6% to 14.9% for total solids, 2.9-6.4% for crude protein, 3.8-4.7% for carbohydrate and 0.7-1.1% for ash.…”

Section: Chemical Compositionmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

124

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Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.Keywords: kefir; composition; nutrition; fermented milk product; microbiological properties El kéfir, una leche fermentada ligeramente agria se produce añadiendo bacterias ácido-lácticas (BAL) y levadura a la leche. La composición del kéfir cambia según los diferentes factores como: el tipo de leche, la composición microbiológica de los gránulos de kéfir y su cultivo. El kéfir posee un sabor distintivo gracias a la combinación de ácidos lácticos, etanol, dióxido de carbono y otros aditivos, como el acetaldehído y la acetoína. Los microorganismos en el kéfir producen vitaminas, crean degradación proteínica y provocan hidrólisis de lactosa. Por ese motivo, el kéfir se ha convertido en un alimento muy nutritivo y digestivo. La composición microbiológica del kéfir ha sido investigada utilizando varios enfoques microbiológicos y moleculares. La composición microbiológica y química del kéfir indica que se trata de un alimento probiótico muy complejo. Los Lactobacillus generalmente son conocidos como microorganismos dominantes en el kéfir. El consumo de kéfir está creciendo en algunas partes del mundo como en Asia, Europa, Norteamérica y Japón.

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“…The content of κ-casein in goat and sheep milk is 20% on average, and this value is greater than cow milk, which is only 14% (Table 2.) [9,10]. Table 2.…”

Section: Characterisation Of Casein and Whey Proteins In Ruminant Milkmentioning

confidence: 99%

The Effect of the Photoperiod and Exogenous Melatonin on the Protein Content in Sheep Milk

Molik¹,

Bonczar²,

Misztal³

et al. 2012

Milk Protein

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Properties of Kefir made in Scotland and Poland using Bovine, Caprine and Ovine Milk with Different Starter Cultures

Cited by 106 publications

References 14 publications

Determination of microbiological and chemical characteristics of kefir consumed in Bursa

Determination of microbiological and chemical characteristics of kefir consumed in Bursa

A review: chemical, microbiological and nutritional characteristics of kefir

The Effect of the Photoperiod and Exogenous Melatonin on the Protein Content in Sheep Milk

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