A review: chemical, microbiological and nutritional characteristics of kefir

Arslan, Seher

doi:10.1080/19476337.2014.981588

Cited by 104 publications

(79 citation statements)

References 66 publications

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“…Yeast primarily produces carbon dioxide and alcohol in kefir. Yeast is also effective in the formation of various amino acids and vitamins and the decrease in pH (Arslan, 2015).…”

Section: Microbiological Analysismentioning

confidence: 99%

The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods

et al. 2020

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The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CD 2 values. Acidity and CD 2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. On the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir produced using buffalo milk and starter culture in 21 days of storage, while higher L. acidophilus (6.41 log cfu/ml) was found in kefir produced using cow milk and starter culture. On general, due to the higher dry matter and protein content and yeast population, kefir made from buffalo milk may be preferred.

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“…Yeast primarily produces carbon dioxide and alcohol in kefir. Yeast is also effective in the formation of various amino acids and vitamins and the decrease in pH (Arslan, 2015).…”

Section: Microbiological Analysismentioning

confidence: 99%

The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods

et al. 2020

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“…The quality of kefir is strongly influenced by the type of milk used, the dose of kefir grain, the type of lactic acid bacteria, the yeast, and the incubation time. Kefir is also known with various name i.e., kefyr, kephir, kefer, kiaphur knapon, kepi or kippi (Arslan, 2015). Chen et al (2005) report that the acid taste of kefir is caused by the lactic acid, some effervescence due to carbon dioxide, and alcohol concentration from the action of yeast cell in the grains.…”

Section: Introductionmentioning

confidence: 99%

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Sulmiyati

Said

Fahrodi

et al. 2019

Trop. Anim. Sci. J.

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Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105 o C for 5 minutes, cooled at room temperature (37 o C), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p<0.05) on pH value, the percentage of lactic acid, and ethanol content of goat-milk kefir produced. The higher dose of kefir grain had an influence on physicochemical characteristics, microbiology, and sensory of goat-milk kefir. The optimal characteristics of goat-milk kefir were 2% kefir grain with a pH value of 5.40, lactic acid content of 0.14%, and ethanol content of 0.69%. The weight gain of kefir grain was 7.21% and the total of lactic acid bacteria was 1.64x10 7 CFU/mL. Sensory quality had a white color, kefir scent, a non-acid taste, and like preference. It is concluded that the best goat-milk kefir can be produced by the addition of 2% kefir grain based on physicochemical, microbiological, and sensory characteristics.

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“…Such properties rely on fermentation processes led by yeasts, lactic acid and acetic acid bacteria and other microorganisms contained in kefir starter culture (Arslan, 2014). Several health promoting and therapeutic effects have been attributed to kefir with the most important ones being antimicrobial, antitumor, cholesterol lowering and immune-stimulating impacts.…”

Section: Introductionmentioning

confidence: 99%

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

et al. 2017

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The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter) in order to obtain a kefir with improved characteristics in terms of sensory and rheological characteristics. Kefir samples were produced at 25 °C and 35 °C by using starter culture XPL-1, kefir grains and their combinations. All of the produced kefir samples were analysed for acidity, total dry matter, ethanol content, syneresis, viscosity and were sensory evaluated by a specially trained panel. There were no significant differences considering the total dry matter, syneresis, ethanol content and acidity. Excess viscosity was observed in samples produced by starter culture at 35 °C, which was described as untypical, yoghurt like and unsatisfactory by a sensory panel. The sample produced at 25 °C by equal amounts of kefir grains and starter culture received the highest scores at sensory evaluation and showed the best potential for optimizing the further use. Further investigations need to focus on examining kefir properties during the storage period, especially regarding microbiological and sensory properties, ethanol content and texture profile.

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A review: chemical, microbiological and nutritional characteristics of kefir

Cited by 104 publications

References 66 publications

The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods

The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

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