Influence of Whey Protein Concentrate and Bifidobacterium lactis Addition on Physicochemical and Microbiological Properties of Kefir
Project no. 989 · Status: Kapanmış · 2017
Summary
In the study, kefir is produced by traditional method by adding kefir grain at the ratio of %3. Also, whey protein concentrate (WPC) and probiotic bacteria (Bifidobacterium lactis) were added to kefir samples to examine quality characteristics of kefirs. Four different kefir samples were produced. Control group (C) (samples with no additive), B (samples with Bifidobacterium lactis), W (samples with WPC) and WB (samples with WPC and Bifidobacterium lactis). The physicochemical, microbiological, rheological, sensory properties and free fatty acid contents of kefir samples were investigated during 28 days storage time. WPC addition increased total solid and protein contents of samples. Lactic acid (%) content of kefir samples increased during storage and the maximum lactic acid content is determined in WPC added samples. The highest Lactococcus spp. and Lactobacillus spp. counts were determined in control and B samples, respectively. The highest enumarations of yeasts were determined in B samples. This can be caused because of the positive interactions between probiotic yeasts and B. lactis. Both this quality characteristics and fatty acid composition, B samples were noticed when compared to others. According to sensory properties a significant difference was not reported between the samples.