COMPARISON OF CHARACTERISTICS OF KEFIRS PRODUCED WITH DIFFIRENT COMMERCIAL CULTURES AND KEFIR GRAIN
Project no. 979 · Status: Kapanmış · 2017
Summary
In this study, 5 kefir cultures were obtained from different commercial firms. The physical, chemical, microbiological and sensory properties of kefirs which were produced with these cultures and kefir were produced using kefir grain were examined. Mean values of physical, chemical, microbiological and sensory analyzes of kefir samples were examined. These values are; dry matter 11.43 ± 0.188%, fat 3.05 ± 0.151%, protein 2.725 ± 0.189%, pH 4.50 ± 0.066, titration acidity 0.815 ± 0.061, viscosity 1103.98 ± 752.17 cp, serum separation 3.145% ± 4.59, water retention capacity 37.94 ± 1.46%, alcohol determination 0.01049%, Lactococcus spp. count 8.16 ± 0.65 log cfu / ml, Lactobacillus spp. count 7.6 ± 0.65 log cfu / ml, Leuconostoc spp. count 6.37 ± 1.32 log cfu / ml, S. thermophilus count 8.04 ± 0.74 log cfu / ml, yeast count 4.67 ± 1.17 log cfu / ml, count of acetic acid bacteria 4.08 ± 0.068 log cfu / ml and sensory test results were 3.87 ± 0.54. As a result, according to the Turkish Food Codex, Communiqué No. 2009/25 on Fermented Milk, the amount of specific bacterial species should be at least 107 kob/ml. In this study, Lactococcus spp., S. thermophilus, Lactobacillus spp. while meeting this value, Leuconostoc spp. remained below this amount. The number of yeasts of 104 kob/ml meets the minimum value. The amount of oil is below the upper limit of 10%. Titration acidity is higher than 0.6% and protein is more than 2.7%. In the sensory test, two samples of kefir produced by culture came to the fore. Only 1 out of 5 selected cultures (produced with culture B) fully complied with the Turkish Food Codex, Communique No: 2009/25 and desired shape as sensory.