Rheological properties and microbiological characteristics of kefir produced from different milk types
| Autor: | Deniz Döner, Filiz Icier, Derya Saygili, Cem Karagözlü |
|---|---|
| Přispěvatelé: | Saygılı, Derya |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Survival
Pasteurization kefir Quality Characteristics law.invention Rheology law Rheolog T1-995 TX341-641 Food science Beverage Incubation Flavor Technology (General) Chemistry Nutrition. Foods and food supply Kefir Grain Kefir food and beverages incubation Yogurt quality Fermentation Fluid type rheology Food Science Biotechnology |
| Zdroj: | Food Science and Technology (2021) Food Science and Technology, Volume: 42, Article number: e32520, Published: 22 FEB 2021 Food Science and Technology, Issue: ahead, Published: 22 FEB 2021 Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | Kefir is a refreshing fermented dairy product which has flowing consistency, uniform and bright appearance with mild yetaste and flavor. Traditional or industrial methods can be applied for the production of kefir using kefir grains or lyophilizculture. Changes in product rheology caused by the using different types of milk and different incubation temperatures in keproduction are effective on selecting the equipment such as pump, pipeline, mixer, filling machine. In this study, microbiologiflora and rheological properties of kefir were investigated for cow, sheep or goat milks with kefir grain or lyophilized cultuThe pasteurized cow, sheep and goat milk were cooled to 28 °C and fermented with kefir grain and incubated at 20 °C, 25 °C 30 °C for 24 hours. Then, the grains were filtered and stored at + 4 °C for 24 hours. At the end of the storage period, rheologiand microbiological analyzes were carried out on kefir samples. The same procedures and analyzes were carried out lyophilizculture. It was found that the incubation application at different temperatures was effective on the consistency coefficient evin the fluid type unchangeable samples. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. |
| Databáze: | OpenAIRE |
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