Physicochemical, microbiological and sensory characteristics of Soymilk Kefir
Makaleler > Tam Makale · 2011
Yazarlar: Harun KESENKAŞ, Nayil DİNKÇİ, Kemal Seckin, Özer KINIK, Siddik Gonc, Pelin Gunc Ergonul, Gökhan KAVAS
AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Scopus, 2011, cilt 5, ss 3737-3746
DOI: https://doi.org/10.5897/AJMR11.579
Özet
The physicochemical, microbiological and sensory characterization of kefir samples produced from cow/soy milk mixtures was carried out during storage at refrigerated conditions. Gross composition of samples was very closely related except lactose contents. Tyrosine levels of kefirs were also very similar. Leucine contents were increased with the raised soymilk ratio. Serum separation increased during storage for all samples. The lowest viscosity value was obtained when the soymilk were mixed to cow milk in a ratio of 50:50. Lactic acid was the highest one among the other organic acids. Microbiological population was not affected with addition of soymilk significantly. Generally sensory scores decreased with increasing soymilk ratio.