Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition

Abstract

This study aims at knowing the effect of using raw material combination (cow milk and colostrum) in making kefir on texture profile and sensory characteristics. This study used 6 combinations of treatment; P1 = 100 % cow milk; P2 = 80 % cow milk + 20 % colostrum; P3 = 60 % cow milk + 20 % colostrum; P4 = 40 % cow milk + 60 % colostrum; P5 = 20 % cow milk + 80 % colostrum and P6 = 100 % colostrum. The result shows that hardness and cohesiveness were not influenced by the combination of raw material, gumminess however was influenced by the combination of raw material (p<0.05). The mean of gumminess of kefir was 1.76±1.16 to 4.86 ±0.77 G. The sensory characteristics i.e. flavour, colour, texture, and overall preference were significantly influenced (p<0.05) by the combination of raw material (cow milk and colostrum) used. The score of flavour was 2.47 – 3.10 (less fresh-more acidic); Aroma was 2.43 – 3.20 (acidic but not fresh– rather sour). Colour was 1.3 – 4.93 (white– yellow), texture was 1.80 – 4.73 (smooth- rather rough). Score given by the panellists was 3.20 with scoring criteria “like”. The mean score of “like” was 3.20 (like) - 4.20 (rather like).

The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk

“…The lowest shear stress value was measured for the control sample and the highest shear stress value was measured in the case of 1.5 U/g protein MTGase concentrations. A study by [10] reported similar results in the case of kefirs made from cow milk with different MTGase concentrations. It was found that a higher MTGase concentration increased the viscosity of samples.…”

“…This was also clearly reflected by results of kefir made with donkey milk (fat 1.02 ± 0.014) as compared with cow milk (1.26 ± 0.17) or goat milk (1.34 ± 0.02), both of which resulted in less whey loss (see on Figure 3) due to their higher initial milk fat level. 2), cow kefir with 0.5 U/g protein MTGase (3), cow kefir with 1 U/g protein MTGase (4), cow kefir with 1.5 U/g protein MTGase ( 5); (6-9) control ( 6), goat kefir with 0.5 U/g protein MTGase (7), goat kefir with 1 U/g protein MTGase (8), goat kefir with 1.5 U/g protein MTGase ( 9); (10-13) control (10), donkey kefir with 0.5 U/g protein MTGase (11), donkey kefir with 1 U/g protein MTGase (12), donkey kefir with 1.5 U/g protein MTGase (13).…”

“…This tendency is also visible in fermented dairy studies that have demonstrated good textural properties even with low-fat cow milk for yoghurt [3][4][5][6] and for kefir [1,7,8]. Dairy studies in the field have applied texture modifiers such as xanthan [9] or, in most cases, microbial transglutaminase [1,2,7,8,10,11], which are well-known, in the food industry, for their protein crosslinking action [12]. However, in most cases, studies have inactivated microbial transglutaminase (MTGase, E.C.…”

“…Figure 4. Results of SDS-PAGE of untreated and m-TG treated cow, goat, and donkey kefir: (1) Molecular standard;(2-5) control (2), cow kefir with 0.5 U/g protein MTGase (3), cow kefir with 1 U/g protein MTGase (4), cow kefir with 1.5 U/g protein MTGase (5); (6-9) control (6), goat kefir with 0.5 U/g protein MTGase (7), goat kefir with 1 U/g protein MTGase (8), goat kefir with 1.5 U/g protein MTGase (9); (10-13) control(10), donkey kefir with 0.5 U/g protein MTGase(11), donkey kefir with 1 U/g protein MTGase (12), donkey kefir with 1.5 U/g protein MTGase(13).…”

The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product

“…Increasing the concentration of secang wood extract added to goat milk resulted in an increase in the pH value and a decrease in the acidity of the resulting kefir (Tabel 3), thus, decreasing the consistency of kefir. A previous study reported that raw materials and ingredients influenced the product's texture (Setyawardani et al, 2019). Statistical analysis showed that goat-milk kefir with the addition of secang wood extract showed an effect on the taste (p<0.05).…”