FATTY ACIDS PROFILE OF KEFIR DRINKS PRODUCED BY KEFIR GRAIN OR STARTER CULTURE USING COW AND SHEEP MILK
Project no. 20496 · Status: Kapanmış · 2019
Summary
In this study, it was aimed to produce kefir, a functional fermented dairy product, from cow and sheep milk using starter culture or kefir grain and to determine the physical, chemical, microbiological properties and free fatty acids of kefir samples during the storage period of 28 d. The total solids, protein and fat contents and acidity values of kefir samples produced from sheep milk were higher than those found in the samples from cow milk depending on the raw material (p<0.05). In sensory analysis, it was observed that sheep's milk kefir received lower scores in comparison to cow's milk kefir (p<0.05). Considering the results of microbiological analysis throughout the storage of 28 days, it was determined that the count of lactobacilli was higher in the samples produced by starter culture, in contrast, the number of yeast was higher in the samples produced by grain (p<0.05). According to the results of fatty acid analysis in cow’s and sheep’s milk kefir; C16:0 Palmitic acid, C18:0 Stearic acid, C14:0 Myristic acid were determined as common major fatty acids from Saturated Fatty Acids (SFA). C24:1 Nervonic acid, C18:1 Oleic acid, C22:1 Erucic acid were found as common major fatty acids from Monounsaturated Fatty Acids (MUFA) and C22:6 Docasohexanoic acid, C18:3n6 t-Linoleic acid, C18:2 cis Linoleic acid were identified as common major fatty acids from Polyunsaturated Fatty Acids (PUFA) that all were examined during the storage period. SFA levels of kefir samples from sheep milk were higher than the samples from cow milk, while MUFA levels were lower in sheep’s milk kefir (p<0.05). PUFA levels were generally found at similar levels in the samples produced from cow and sheep milk (p>0.05).