The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods

Tomar, Oktay; Çağlar, Abdullah; Beykaya, Mehmet; Gök, Veli

doi:10.1590/fst.39418

Cited by 28 publications

(36 citation statements)

References 16 publications

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“…Kefir production is done according to the traditional method using kefir grains containing a complex mixture of lactic acid bacteria, acetic acid bacteria and yeasts or on an industrial scale using kefir starter cultures [98]. There are many published articles on the successful use of buffalo milk in manufacturing kefir [99][100][101][102][103]. Kefir made from buffalo milk was reported to have improved water holding capacity, firmness, viscosity, storage and loss modulus values and consistency index when compared to those of kefir made with cow milk [104].…”

Section: Probiotic Buffalo Milk-based Beveragesmentioning

confidence: 99%

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

et al. 2020

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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

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Section: Probiotic Buffalo Milk-based Beveragesmentioning

confidence: 99%

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

et al. 2020

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“…Kefir moisture was lower than the previous finding (Setyawardani & Sumarmono, 2015) i.e., 87.103 to 89.841 on goat milk kefir stored in a cool or frozen state. The type of raw material affects acidity, dry matter, protein and CO 2 kefir, but does not affect microbiological characteristics (Tomar et al, 2019).…”

Section: Raw Materials Composition and Kefir Characteristicsmentioning

confidence: 99%

Improving composition and microbiological characteristics of milk kefir using colostrum

et al. 2020

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Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37-7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.

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“…It is a fermented milk drink produced from kefir grains containing microorganisms in a complex and specific mixture of polysaccharide matrix, which has a fresh and slightly acidic taste. Kefir is usually produced from cow's milk, but it can also be successfully made from sheep milk (Larosa et al, 2021a;de Lima et al, 2018), buffalo milk (Tomar et al, 2020) and colostrum (Setyawardani, et al, 2020). This fermented milk drink is different from other fermented milk products in terms of the complex Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin metabolic activity based on several microbial species as well as the production methods of the kefir grains (Farnworth & Mainville, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

et al. 2022

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In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiotics and prebiotic on some characteristics of kefir made from cow and goat milk was investigated. Titratable acidity, tyrosine content, volatile components and sensory properties of samples were examined on the 1 st , 7 th , 14 th and 21 st day of storage. According to the results, titratable acidity and tyrosine amount in kefir increased during the storage period. There was a gradual increase in the acetaldehyde value of kefir made from cow milk during the storage period, whereas there were no regular changes obtained in the kefir produced from goat milk. However, the diacetyl content varied in all the synbiotic products during storage. The total acceptability results showed that the synbiotic kefir made from cow milk was more preferred to the one made from goat milk.

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The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods

Cited by 28 publications

References 16 publications

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Improving composition and microbiological characteristics of milk kefir using colostrum

Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

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