Improving composition and microbiological characteristics of milk kefir using colostrum
| Autor: | Juni Sumarmono, Irma Isnafia Arief, Singgih Sugeng Santosa, Triana Setyawardani, Agustinus Hantoro Djoko Rahardjo, Kusuma Widayaka |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Water activity
Nutrition. Foods and food supply Chemistry Kefir cow milk food and beverages Raw material Total dissolved solids Antimicrobial kefir fluids and secretions colostrum T1-995 Colostrum TX341-641 Composition (visual arts) Fermentation Food science Technology (General) Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.40 suppl.2 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Issue: ahead, Published: 31 JUL 2020 Food Science and Technology, Volume: 40 Supplement 2, Pages: 699-707, Published: 31 JUL 2020 Food Science and Technology, Vol 40, Iss suppl 2, Pp 699-707 (2020) |
| Popis: | 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%. |
| Databáze: | OpenAIRE |
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