Abstract
Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. In the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir produced using buffalo milk and starter culture in 21 days of storage, while higher L. acidophilus (6.41 log cfu/ml) was found in kefir produced using cow milk and starter culture. In general, due to the higher dry matter and protein content and yeast population, kefir made from buffalo milk may be preferred.
Highlights
Milk is of great importance for public health as it contains rich nutritional components (Yilmaz-Ersan et al, 2018)
The present study aimed to investigate and compare the effects of cows’ and buffalo milk on some properties of kefir made with kefir grains and starter culture
The method used for kefir production and storage time affected the acidity (p < 0.001), protein (p < 0.001), and CO2 (p < 0.001) values to a great extent
Summary
Milk is of great importance for public health as it contains rich nutritional components (Yilmaz-Ersan et al, 2018). Kefir produced in different production areas varies in taste and aroma due to the different microorganisms in different kefir grains and in various production areas. To eliminate this difference in taste and aroma, the use of starter cultures has become widespread in producing kefir in recent years. Chemical, microbiological and sensorial differences exist in kefir production with kefir grains or starter cultures (Barukčić et al., 2017). Kefir grains contain complex symbiotic cultures of various bacteria and yeasts. These cultures affect the therapeutic properties of kefir as well as sensory properties. Commercial kefir cultures may have lower therapeutic characteristics than traditional kefir due to absence of some bacteria and yeasts (Barukčić et al, 2017)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
