Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese

Mei, Jun; Feng, Fei; Guo, Qingsheng; Li, Yunfei; Wu, Yan

doi:10.1007/s10068-015-0130-z

Cited by 6 publications

(3 citation statements)

References 48 publications

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“…Determination of volatile flavour compounds. The volatile flavour compounds were determined by the methods of Nambou et al (2014) and Mei et al (2015). Five grams of mulberry juice-whey beverage (MJWB) samples were used.…”

Section: Methodsmentioning

confidence: 99%

Fermentation process of mulberry juice-whey based Tibetan kefir beverage production

Лі¹,

Gao²,

Na³

et al. 2018

Czech J. Food Sci.

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Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C. Gas chromatography-mass spectroscopy (GC-MS) analysis revealed that ethanol and 3-methyl-1-butanol were dominant alcohols, and ethyl caprylate, ethyl caprate, ethyl acetate and ethyl caproate were the most dominant ester compounds. The microbial communities of fermented beverage were close to kefir grains indicating that they had similar microbial communities gradually during the fermentation process. Lactococcus was frequently detected at the beginning and then Lactobacillus rapidly proliferated after acclimatizing to the fermentation environment. Acetobacter was steadily increasing during the fermentation process. For the fungi, Candida was frequently detected with the highest abundances in almost all samples.

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Section: Methodsmentioning

confidence: 99%

Fermentation process of mulberry juice-whey based Tibetan kefir beverage production

Лі¹,

Gao²,

Na³

et al. 2018

Czech J. Food Sci.

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“…It was shown that TKG can be used for other dairy products manufacturing, for example, Camembert type cheese [19,20], and traditional Chinese Bod ljong cheese [21]. The fermenting activity of TKG has been shown not only for milk, but also for a mixture of mulberry juice and whey [22].…”

Section: Introductionmentioning

confidence: 99%

Optimization of production of the fermented milk beverage based on Tibetan kefir grains

2021

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In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics of beverages and their shelf life. The possibility of their optimization is shown. Using the method of Central Composite Design (CCD), response functions were obtained in the form of 2nd-order polynomials, and the numerical values of the coefficient of these dependencies were calculated. The conditions of milk fermentation by Tibetan kefir grains were optimized. The numerical values of the influencing factors are: the dose of inoculate is (60 ±2) g per 100 ml of the milk, fermentation duration -(30±3) h; fermentation temperature - (35±4)°C. We also studied the effect of sea buckthorn, chokeberry and lingonberry juice additives on the quality of fermented milk drinks and their shelf life. Using the same method CCD we determined the functional dependencies of sensory indicators and shelf life of the beverage on the added amount of berry juice and sucrose. According to the results of the conducted studies, the recipe of a fermented milk beverage was modified. The optimal content of the components (per 100 ml of the drink) is: juice – (12±2) ml, sucrose - (10±1) g.

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“…LAB may derive from kefir and, together with some yeasts, would dominate the kefir metabolism product. Previous studies used kefir as the source of LAB for cheese production and reported that kefir would affect the physical properties of cheese during ripening Studies on cheese characteristics using kefir as a starter have been conducted, namely wet/liquid kefir for white pickled cheese (Goncu and Alpkent, 2005;et al, 2006), freezedried kefir for feta cheese for people with high blood pressure (Kourkoutas et al, 2006) and freeze-dried Tibetan kefir for Bod Ijong cheese (Mei et al, 2015). Based on these studies, it is evident that kefir as cheese starter could produce cheese with marketable properties (Kourkoutas et al, 2006;Mei et al, 2015), including the more preferable pH (acidity), appearance, structure, and aroma compared to cheese made of commercial and yoghurt starters (Goncu and Alpkent, 2005).…”

Section: Introductionmentioning

confidence: 99%

The physical characteristics of cheese made of milk, colostrum and both during the ripening

Astuti¹,

Setyawardani

Santosa

2020

J. Indonesian Trop. Anim. Agric.

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This study aimed to understand the physical characteristics of cheese made of cow milk, colostrum, and milk+colostrum ripened for 20 days. Two factors in this study were cheese made of three materials: A (100% cow milk), B (50% cow milk + 50% colostrum) and C (100% colostrum), and ripening time, i.e. 0, 10, and 20 days. The process of cheese production started by heating the raw material, followed by decreasing the temperature, incorporating kefir as the starter. The next step was and the rennet and re-incubate the mixture for one hour until the fluid became solid granules, then the granules were filtered and pressed. The cheese was stored at a low temperature (4-8oC) according to each treatment. Each combination was repeated three times. The physical properties of cheese examined in this study were color, texture, pH, and microstructure. The result showed that the raw materials of cheese would produce different cheese colours in terms of lightness (L*), yellowness (b*), and whiteness index (WI) as well as cheese texture (hardness and gumminess). Also, ripening time would affect the hardness, springiness gumminess, chewiness, L*, a*, and WI of cheese. Colostrum added in cheesemaking has increased both yellowness and cavities in the microstructure.

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Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese

Cited by 6 publications

References 48 publications

Fermentation process of mulberry juice-whey based Tibetan kefir beverage production

Fermentation process of mulberry juice-whey based Tibetan kefir beverage production

Optimization of production of the fermented milk beverage based on Tibetan kefir grains

The physical characteristics of cheese made of milk, colostrum and both during the ripening

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