Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Croatian Dairy Union
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the microbiological, physicochemical, and sensory properties and volatile aromatic compounds of kefir produced by secondary fermentation were investigated. Cow milk samples containing 1.5 % fat were fermented with kefir grains until the pH reached certain levels (pH 5.0-5.5), and then each of them was inoculated with a different starter culture (thermophilic, probiotic, mesophilic aromatic, and yeast) for secondary fermentation. In kefir samples produced traditionally or by secondary fermentation, the pH values, carbon dioxide levels, and tyrosine and lactic acid contents increased during storage. However, the counts of lactococcus, lactobacillus, leuconostoc, and yeasts decreased. Acetaldehyde and ethanol increased during storage, but diacetyl decreased in kefir samples produced traditionally or by secondary fermentation. The butanone contents changed very little but they showed an upward trend within the storage period. Kefir samples produced by secondary fermentation found greater acceptance during sensory testing than samples produced by the traditional method. Kefir inoculated with mesophilic aromatic and yeast cultures were the most preferred by panelists.
Açıklama
Anahtar Kelimeler
kefir, secondary fermentation, microbiology, physicochemical properties, volatile aroma compounds, sensory quality
Kaynak
Mljekarstvo
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
68
Sayı
3
