Improving composition and microbiological characteristics of milk kefir using colostrum

Publons ID36329376
Wos IDWOS:000594438900016
Doi10.1590/fst.31719
TitleImproving composition and microbiological characteristics of milk kefir using colostrum
First AuthorSetyawardani, Triana; Sumarmono, Juni; Arief, Irma Isnafia;
Last AuthorSantosa, Singgih Sugeng
AuthorsSetyawardani, T; Sumarmono, J; Arief, II; Rahardjo, AHD; Widayaka, K; Santosa, SS;
Publish DateDEC 2020
Journal NameFOOD SCIENCE AND TECHNOLOGY
Citation7
AbstractKefir 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%.
Publish TypeJournal
Publish Year2020
Page Begin699
Page End707
Issn0101-2061
Eissn1678-457X
Urlhttps://www.webofscience.com/wos/woscc/full-record/WOS:000594438900016
AuthorDr TRIANA SETYAWARDANI, M.P.
File7633.pdf