ASSESSMENT OF DURABILITY AND CHARACTERISTICS OF CHANGES IN KEFIR MADE FROM COW'S AND GOAT'S MILK

Present study was aimed to determine the changes and the best consumption time of kefir samples made from cow and goat milk using starter culture during the storage at the refrigerator (+4[degrees]C for 35 days). It was found that goat kefir (GK) samples had higher pH and lipolysis values during sto...

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Bibliographic Details
Published inItalian journal of food science Vol. 32; no. 3; p. 498
Main Authors Sarica, E, Coskun, H
Format Journal Article
LanguageEnglish
Published Pinerolo Chiriotti Editori S.r.l 01.07.2020
Codon Publications
Subjects
Acetaldehyde
Acetic acid
Acetic acid bacteria
Acetoin
Acids
Aerobic bacteria
Bacteria
Cow's milk
Dairy industry
Diacetyl
Durability
Food
Goat's milk
Goats
High density polyethylenes
Kefir
Lactobacilli
Lipolysis
Milk
Organic acids
Oxalic acid
Starter cultures
Storage
Viscosity
Yeasts
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Summary:Present study was aimed to determine the changes and the best consumption time of kefir samples made from cow and goat milk using starter culture during the storage at the refrigerator (+4[degrees]C for 35 days). It was found that goat kefir (GK) samples had higher pH and lipolysis values during storage while cow kefir (CK) samples had higher values of viscosity. The counts of lactococci, lactobacilli, leuconostoc, total mesophilic aerobic bacteria, acetic acid bacteria and yeast decreased during the storage. Amounts of lactic, acetic, citric, pyruvic and oxalic acids were higher in GK samples. Acetaldehyde, diacetyl and acetoin contents were higher in CK samples. The highest sensory scores were obtained for CK samples on 14h day and for GC sample on 21th day of the storage. Keywords: cow milk, goat milk, kefir, shelf-life, storage
ISSN:1120-1770
2239-5687
DOI:10.14674/IJFS-1803