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The physical, chemical and microbiological indicators are analysed in the mother kefir leaven, cultivated in different raw materials in this master's thesis. Acidity is determined by using a pH – meter 766 Laboratory pH Meter. The lactose, proteins, fats, dry materials are investigated using the analyzer MilkoScan FT 120. Microbiological indicators are analyzed using RIDA® COUNT plates and specific culture media (MRS agar). The quality and user-acceptable kefir can only be made using kefir grains. Kefir can be start making when acidity reaches 4.2 to 4.6. Among the chemical parameters – lactose, proteins, fats, dry matters –in mother leaven made from different raw materials and the storage time is fixed correlation. The chemical parameters are different in the mother kefir leaven made from the different raw materials. The most important microbiota are yeast and lactic acid bacteria in mother kefir leaven, among these organisms exist symbiosis. |
