Vitamin profiles of kefirs made from milks of different species

Abstract

Kefirs were produced under laboratory conditions using 10 different kefir grain cultures from different households, and reconstituted cow, ewe, goat and mare milk as substrates. The base milks and corresponding kefirs were examined for their content of water-soluble vitamins and orotic acid. On average, enrichment of vitamin concentration of L 20% was observed with thiamine (only ewe milk kefirs), pyridoxine (kefirs from all milk species except cow milk), and folic acid (kefirs from all milk species except mare milk). Orotic acid content was reduced during fermentation throughout.

Physical and chemical characteristics of sheep and goat milk in Austria

“…10542946035) UV-test combinations (Boehringer Mannheim/R-Biopharm AG, Darmstadt, Germany), respectively. Orotic acid content was analysed by high performance liquid chromatography (HPLC) according to Kneifel and Mayer (1991) using a Waters model 600 E multisolvent delivery system (Waters, Milford, MA, USA). Chloride was determined using the potentiometric titration method in line with ISO 5943 (ISO-IDF, 2006a), and phosphorus content was analysed by molecular absorption spectrometry according to ISO 9874 (ISO-IDF, 2006b).…”

Physicochemical characteristics of goat’s milk in Austria – seasonal variations and differences between six breeds

“…10542946035) UV test combinations (Boehringer Mannheim/R-Biopharm AG, Darmstadt, Germany), respectively. Orotic acid content was analysed by highperformance liquid chromatography according to Kneifel and Mayer (1991) using a Waters model 600 E multisolvent delivery system (Waters, Milford, MA, USA). Retinol, β-carotene and riboflavin contents of milk samples were analysed according to Schwarz (1997).…”

Kefir ? a complex probiotic

“…The composition of kefir depends greatly on the type of milk that was fermented (Kneifel and Mayer 1991). However, during the fermentation, changes in composition of nutrients and other ingredients have also been shown to occur.…”