Improving Some Properties Of Cow and Goat Mixed Milk Based Kefir With Inulin Addition as a Functional Food

Abstract

The purpose of this study was to research some properties of kefir that was obtained from the 1% (w/v) and 2% (w/v) inulin addition to cow-goat milk mixture. At this study, changes of titrable acidity, pH value, total mesophilic aerobic bacteria, Lactobacillus spp., Lactococcus spp. and yeast counts of samples in storage were determined. Also, samples’ total fat content, total solid and viscosity values were reported. Taste, consistency and total acceptance of samples were evaluated. Control group, 1% (w/v) and 2% (w/v) inulin added samples’ total solid and fat content, viscosity, pH and titrable acidity (equivalent to lactic acid %) values were investigated and found at the range of; 11.84 – 13.53, 4.4 – 4.8, 365.8 – 488.7, 4.45 – 4.53, 0.80 – 0.84 respectively. At the 40th day of the storage total logarithmic numbers of total mesophilic aerobic bacteria 10.50-10.55, Lactobacillus spp. 10.24-10.58, Lactococcus spp. 10.25-10.58 and yeasts 7.60-7.93 log cfu ml-1 were determined.