Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk

Abstract

Wild garlic could be used as a valuable supplement and a modifier of taste and flavour in kefir from sheep’s milk.

Microbial diversity and volatile metabolites of kefir prepared by different milk types

“…The redness index a* however was lower in sheep kefir as compared to goat and cow kefir. The values for L coordinate were very similar to those reported by Gul et al (2018) for milk kefir prepared by buffalo and cow milk (91.32 and 91.82 and) and 91.44 for sheep (Znamirowska et al, 2017). The values for red-green (a) coordinate were also similar to those already reported for buffalo, cow and sheep kefirs (−1.49, −1.01, −4.17, respectively) (Gul et al, 2018;Znamirowska et al, 2017).…”

“…The values for L coordinate were very similar to those reported by Gul et al (2018) for milk kefir prepared by buffalo and cow milk (91.32 and 91.82 and) and 91.44 for sheep (Znamirowska et al, 2017). The values for red-green (a) coordinate were also similar to those already reported for buffalo, cow and sheep kefirs (−1.49, −1.01, −4.17, respectively) (Gul et al, 2018;Znamirowska et al, 2017). Yellow-blue (b) coordinates values were consistent to those recorded for traditional and commercial cow milk kefir (Gul et al, 2018).…”

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

“…The kefir fortification with lyophilized wild garlic powder (1% w/v) was conducted by Znamirowska et al [17] The addition of garlic slowed down the fermentation stage, changed the color and reduced the syneresis. In particular, the functional kefir displayed a significantly higher pH value and a lower lactic acid content than the control beverage, probably in relation to the antimicrobial activity exerted by the garlic powder.…”

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

“…For the colorimetric profile, the two kefir drinks did not differ for the lightness parameter (L), whereas a significantly lower redness index (a*) and significantly higher b* and chroma were found for BKs (Table 1 and Supplementary Table 1). The mean values for the L coordinate resulted in lower levels (86.08 and 85.49, respectively for TKs and BKs) compared to data reported by Gul, Atalar, Mortas, & Dervisoglu (2018) for kefirs produced from cow and buffalo milk (91.93 and 92.22) using kefir grains according to traditional methodology, and by Znamirowska et al (2017) for natural sheep kefir (91.44). The red-green coordinate (a*) showed lower means (-7.90 and -8.48), therefore resulting in lightly greenish color perception compared with those reported by Gul et al (2018) for cow and buffalo kefir (-1.01 and -1.49, respectively) and by Znamirowska et al (2017) for sheep milk kefirs (-4.17).…”

“…The mean values for the L coordinate resulted in lower levels (86.08 and 85.49, respectively for TKs and BKs) compared to data reported by Gul, Atalar, Mortas, & Dervisoglu (2018) for kefirs produced from cow and buffalo milk (91.93 and 92.22) using kefir grains according to traditional methodology, and by Znamirowska et al (2017) for natural sheep kefir (91.44). The red-green coordinate (a*) showed lower means (-7.90 and -8.48), therefore resulting in lightly greenish color perception compared with those reported by Gul et al (2018) for cow and buffalo kefir (-1.01 and -1.49, respectively) and by Znamirowska et al (2017) for sheep milk kefirs (-4.17). The yellow-blue coordinates (b*) were similar to the ones measured in commercial and traditional cow milk kefir (Gul et al, 2018).…”