The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir

Abstract

The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying and spray drying. Kefir was made from goat milk since it was found as a good digestibility, no β-lactoglobulin, and high protein. Data analysis was performed with the test analysis of variance with a significance level of 5% followed by Duncan testing if significant result was detected. Analysis of total acid was conducted using titration. Analysis of proteins was conducted using Kjeldahl method. Water content analysis was performed using oven and ash content was analyzed using furnace. Analysis of fat content was conducted using Soxhlet method. Analysis of total LAB and total yeast were done using Total Plate Count (TPC). As results, drying method significantly affected (p<0.05) water content, ash content, and total LAB but there was no significant effect (p<0.05) on the total acid, protein content, fat content, and total yeast. As conclusion, the best treatment of drying method in making goat milk kefir powder was spray drying

Effect of Aging Time and Vacuum Drying on Proximate Analysis and Amino Acid Levels of Goat Milk Kefir

“…Based on Table 1 on protein content, the average protein content of goat milk kefir is higher than powder kefir for treatment without aging, which was 19.92%. In this study, processing milk at high temperatures can cause protein denaturation resulting in a decrease in protein content (Nurwantoro et al, 2020). However, the difference in the levels of kefir and powder kefir in this study was not significantly different (P>0.05).…”

“…Powder kefir can be produced through several methods. Previous research (Nurwantoro et al, 2020) has carried out kefir drying using the freeze drying, spray drying, and cabinet drying methods with the best treatment obtained by using spray drying method. However, spray drying method still requires a relatively long time (36 hours) and is carried out at high temperatures, so it can cause denaturation of protein compounds and reduce protein levels.…”