Improving composition and microbiological characteristics of milk kefir using colostrum

Triana Setyawardani,Irma Isnafia Arief,Kusuma Widayaka,Juni Sumarmono,Singgih Sugeng Santosa,Agustinus Hantoro Djoko Rahardjo

doi:10.1590/fst.31719

Triana Setyawardani, Irma Isnafia Arief + Show 4 more

Open Access

https://doi.org/10.1590/fst.31719

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Abstract

Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37 – 7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.

Highlights

Kefir is a product with sour flavor, a hint of ethanol and CO2 from the fermentation process using kefir grains
The present study showed that the fermentation process could increase the total protein of a product because some lactic acid bacteria (LAB) in kefir grain produced an enzyme that increased the protein level
Our investigation showed that higher percentage of colostrum produced kefir with higher ethanol, total solid, protein, and total amino acid contents

Summary

Introduction

Kefir is a product with sour flavor, a hint of ethanol and CO2 from the fermentation process using kefir grains. This fermented milk is different from the other fermentation products such as yogurt in terms of the chemical properties and the type of microbes involved. It has been reported that kefir exhibits probiotic activity and have health‐enhancing properties (Silva et al, 2018). Kefir possessed an antibacterial properties against E. coli D157: H7 and S. aureus as reported by Kivanc & Yapici (2018). Antimicrobial properties of kefir can be articulated to its low pH and metabolites produced by kefir microorganisms, such as specific peptides (bacteriocin) and exopolysaccharide (Kim et al, 2016)

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