Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir

Abstract

This study was about the effect of kefir grain concentration level and the different length of storage, as well as the interaction between kefir grain concentration level and the different length of storage on the fat content, pH and the viscosity of goat milk kefir (GMK). The ingredients used were goat milk from Pegumas farmers group and kefir grains from Perwira kefir. Data was analyzed by using the analysis of variance of 2x4 factorial and continued by Duncan’s new multiple range test. The results showed that kefir grain concentration gave a significant effect (P<0.01) on the fat content, pH and the viscosity of GMK. The different length of storage gave a significant effect (P<0.01) on the fat content, pH and the viscosity of GMK. The interaction had no significant effect (P>0.05) on the fat content and there was an interaction effect (P<0.01) on the pH and viscosity of the GMK. The conclusion of this study was the increase of the concentration level of kefir grain up to 3% resulting on the lowest fat content and pH, and the highest viscosity; and that the length of storage up to 21 days decreases the fat content and pH, but increases the viscosity.