Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Abstract

The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos' or cows' milk using two different microbial fermentation sources, namely kefir grains and starter cultures. The buffalo milk kefir had a higher exopolysaccharide content than the cows' milk kefir, and the use of buffalo milk for kefir production had positive effects on the water-holding capacity and firmness value of the resulting kefir samples. The buffalo milk kefir samples had higher viscosity, a higher consistency index, storage and loss modulus values when compared to samples made with cows' milk. The sensory evaluation and colour properties of the kefir samples improved when buffalo milk was used.

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

“…There is a growing consumer interest to kefir due to its potential health benefits that can be originated from the metabolites of bacterial and yeast biota responsible for the kefir fermentation presented in kefir grains. Therefore, identification of kefir grain’s microbiota is a key issue in order to understand both fermentation characteristics of kefir (Gul et al ; Vardjan et al ) and the potential roles of this microbiota for the health benefits of kefir. In this study, bacterial diversity and yeast species of traditional kefir grains were determined and some functional characteristics of LAB from kefir grains were tested including EPS production, antibacterial and antifungal roles.…”

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

“…Buffalo milk contained higher dry matter, fat, and calories, and mineral, vitamins, and microelements than cow milk and had more nutritional value compared to other milk types thanks to its 7% to 9% fat content, high protein, high mineral content and partially low cholesterol ratio (Borghese, 2012). There are few studies on the use of buffalo milk in kefir production (Gul et al, 2015;Gul et al, 2018). Gul et al (2018) found in their study that buffalo milk kefir had higher viscosity and consistency index than cow's milk.…”

“…There are few studies on the use of buffalo milk in kefir production (Gul et al, 2015;Gul et al, 2018). Gul et al (2018) found in their study that buffalo milk kefir had higher viscosity and consistency index than cow's milk. The researchers stated that the use of buffalo milk improved the sensory and color properties of the kefir.…”

Angiotensin‐converting enzyme inhibition, antioxidant activity and cytotoxicity of bioactive peptides from fermented bovine colostrum

“…Fermentation of milk products yields hundreds of unique bioactive peptides, as showed by peptidomic analysis, which confer them not only improved digestibility, but also additional biological activities from those of unfermented products (Dallas et al ). Traditional kefir is a functional product obtained by fermentation of milk with wild or commercial starter culture and kefir grains, presenting beneficial effects on the immune and digestive systems (Bourrie et al ; Gul et al ). Additional effects on health, such as cholesterol‐lowering, allergy and lactose intolerance prevention, ACE inhibition, antioxidant, antimutagenic, anticarcinogenic and antimicrobial properties, were previously demonstrated (Ahmed et al ; Ozcan et al ).…”