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

Yıl 2022, , 556 - 564, 30.06.2022

Reyhan İrkin , Emmun Gamze Berkkaçan

https://doi.org/10.18016/ksutarimdoga.vi.895501
Cited By: 2

Öz

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.

Anahtar Kelimeler

fermented dairy products goat's milk inulin kefir lactobacillus

Teşekkür

We would like to thanks Balikesir University Scientific Research Projects Unit, this study was the part of E. G. Songun’s MSc. Thesis.

Kaynakça

  • Agata L, Jan P 2012. Production of fermented goat beverage using a mixed starter culture of lactic acid bacteria and yeast. Engineering in Life Sciences. 12: 486-493.
  • Ahmed SA, El-Bassiony T, Elmalt L 2015. Identification of potent antioxidant bioactive peptides from goat milk proteins. Food Research International. 74: 80-88.
  • Anonymous 2006. Official methods of analysis of the association official analytical chemists (18th ed.) US.
  • Birkett A, Francis CC 2010. Short-chain fructo-oligosaccharide: a low molecular weight fructan. (Handbook of Prebiotics and Probiotics ingredients health benefits and food applications. Ed. SS Cho and ET Finocchiaro, CRC Press, Boca Raton,13-43.
  • Cetinkaya F, Elal Mus T 2012. Determination of microbiological and chemical characteristics of kefir consumed in Bursa. Ankara University Veterinary Faculty Journal. 59: 217- 221.
  • Ertekin B, Güzel-Seydim ZB 2009. Effect of fat replacers on kefir quality. Journal of the Science of Food and Agriculture. 90(4): 543 – 548. Garcia-Fontan MC, Martinez S, Franco I, Carballo J 2006. Microbiological and chemical changes during the manufacture of kefir made from cows milk, using a commercial starter culture. International Dairy Journal. 16: 762-767.
  • Gaware V, Kotade K, Dolas R 2011. The Magic of Kefir: A review. Pharmacology. 1: 376-836.
  • Glibowski P, Kowalska A 2012. Rheological, texture and sensory properties of kefir with high performance and native inulin. Journal of Food Engineering. 111(2): 299-304.
  • Gomes JJL, Duarte AM, Batista ASM, Figueiredo R M F, Sousa EP, Souza EL, Queiro PCRE 2013. Physicochemical and sensory properties of fermented dairy beverages made with goat’s milk, cow’s milk and a mixture of the two milks. LWT- Food Science and Technology. 54(1):18-24.
  • Guneser O, Karagul-Yuceer Y 2010. Using goat milk in kefir production: physical, chemical and sensory properties. Proceedings of National Goat Congress. 24-26 June, Canakkale.
  • Guven M, Yaşar K, Karaca OB, Hayaloğlu AA 2005. The effect of inulin as fat replacer on the quality of set-type low fat yogurt manufacture. International Journal of Dairy Technology. 58(3):180-184.
  • Guzel-Seydim ZB, Wyffels JT, Seydim AC & Greene AK 2005. Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. International Journal of Dairy Technology. 58 (1): 25-29.
  • Haenlein GFW 2004. Goat milk in human nutrition. Small Ruminant Research. 51(2): 155-163.
  • Halkman AK 2005. Merck Food Microbiological Analyses. Basak Press Company, Ankara.
  • Irigoyen A, Akana I, Castiella M, Torre P, Ibanez FC 2005. Microbiological, physicochemical and sensory characteristics of kefir during storage. Food Chemistry. 90: 613-620.
  • Karabiyikli S, Dastan S 2016. Microbiologic profil of kefir which is a traditional and functional food. Journal of Faculty Gaziosmanpasa University. 1: 75-83.
  • Karatepe P, Yalcin H 2014. Health with Kefir. Igdir University Journal of the Institute of Science and Technology. 4(2): 23-30.
  • Kim DH, Chom JW, Kim H, Kim HS, Choi D, Hwang DG, Seo KH 2014. Detection and enumaration of lactic acid bacteria, acetic acid bacteria and yeast in kefir grain and milk using quantitative real-time PCR. Journal of Food Safety. 35: 102-107.
  • Kok-Tas T, Sofu A, Ekinci Y, Guzel-Seydim Z 2010. Determination of kefir granules’ bacteria flora with polymerase chain reaction method. Proceedings 1st International Symposium for Traditional Foods from Adriatics to Caucasus. 15-17 April, Tekirdag.
  • Leite AM, Leite DC, Del Aguila EM, Alvares TS, Peixoto RS, Miguel MA, Silva JT, Paschoalin VM 2013. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. Journal of Dairy Science. 96(7): 4149-4159.
  • Lima MDSF, Silva RA, Silva MF, Silva PAB, Costa RMPB 2018. Brazilian Kefir-Fermented Sheep's Milk, a Source of Antimicrobial and Antioxidant Peptides. Probiotics and Antimicrobial Proteins. 10(3): 446-455.
  • Moatsou G, Park YW 2017. Goat milk products: types of products, manufacturing technology, chemical composition and marketing. (Handbook of Milk of Non-bovine Mammals. Ed. YW Park et al. Wiley-Blackwell, Iowa) 84-151.
  • Park YW, Mingruo G 2017. Goat milk products: types of products, manufacturing technology, chemical composition and marketing. (Handbook of Milk of Non-bovine Mammals. Ed. YW Park et al. Wiley-Blackwell, Iowa) 59-107.
  • Oh NS, Lee HA, Myung JA, Lee JY, Joung JY, Shin YK, Baick SC 2013. Effect of Different Commercial Oligosaccharides on the Fermentation Properties in Kefir during Fermentation. Korean Journal of Food Science and Animal Research. 33(3): 325-330.
  • Okur OD, Artan E, Soyyiğit H, Güzel Seydim Z 2008. Yoghurt production with good functional properties. Food Journal. 33(2): 57-67.
  • Oliveira RPS, Perego P, Oliveira MN & Converti A 2012. Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology. 47(2): 358-363.
  • Oliveira MD, Agricio A, Ferrari B, Duran D, Becker F, Barba J 2017. Optimizing production of kefir. Advances in Nutrition. 8(1): 15-20.
  • Rotar AM, Vodnar DC, Bunghez F, Catunescu GM, Pop CR., Jmborean M, Semeniuc C 2015. Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 43(1):196-203.
  • Santos A, San Mauro M, Sanchez A, Torres JM & Marquina D 2003. Antimicrobial properties of different strains of Lactobacillus spp. isolated from kefir. Systematic and Applied Microbiology. 26(3): 434-437.
  • Satır G, Güzel-Seydim Z 2015. Influnce of kefir fermentation on the bioactive substances of different breed goat milks. Food Science and Technology.63: 852-858.
  • Tratnik L, Bozanic R, Herceg Z & Drgalic I 2006. The quality of plain and supplemented kefir from goat’s and cow’s milk. International Journal of Dairy Technology. 59 (1): 40–46.
  • Turan I, Ilter T 2007. From Caucasus Mountains to Nowadays: Kefir. Actual Gastroenterology Journal. 11(2): 65-75.
  • Uslu G 2010. A research about microbiological, physical, chemical and sensorial properties of kefirs sold in Ankara markets. MSc Thesis. Ankara Milk Technology Department.
  • Yabancı N 2010. Effects of Inulin and oligofructoses on human health and nutrition. Academic Food Journal. 8: 49-54.
  • Yaman H, Elmali M, Kamber U 2010. Observation of lactic acid bacteria and yeast populations during fermentation and cold storage in cow’s, ewe’s and goat’s milk kefirs. Kafkas University Veterinary Faculty Journal.16: 113-118.
  • Wang H, Wang C, Wang M, Guo M 2017. Chemical, physiochemical and microstructural properties and probiotic survivability of fermented goat milk using polymerized whey protein and starter culture kefir mild. Journal of Food Science. 82(11): 2650-2658.
  • Witthuhn RC, Schoeman T, Britz TJ 2005. Characterization of the microbial population at different stages of kefir production and kefir grain mass cultivation. International Dairy Journal. 15: 383–389.

İnek ve Keçi Sütü Karışımıyla Üretilen İnulin İlaveli Kefirin Fonksiyenel Bir Gıda Olarak Özelliklerinin Geliştirilmesi

Yıl 2022, , 556 - 564, 30.06.2022

Reyhan İrkin , Emmun Gamze Berkkaçan

https://doi.org/10.18016/ksutarimdoga.vi.895501
Cited By: 2

Öz

Bu araştırmada % 1 (w/v) ve % 2 (w/v) inülin ilavesiyle üretilmiş inek-keçi sütü kefirlerindeki fiziksel, kimyasal ve mikrobiyal özellikleri araştırılmıştır. Analizler 1., 4., 7., 14., 21. ve 40. günlerinde yapılmıştır. Bu çalışmada tüm örneklerde titrasyon asitliği, Ph değeri, toplam mezofilik aerobik bakteri sayısı, Lactobacillus spp., Lactococcus spp. ve maya sayıları depolama süresi boyunca ilk günden itibaren tespit edilmiştir. Aynı zamanda örneklerin toplam yağ, kurumadde ve vizkozite değerleri raporlanmıştır. Duyusal özellikler için gönüllü panelistlerle değerlendirme yapılmıştır. Tat, yoğunluk ve toplam kabul edilebilirlik puanları hesaplanmıştır. Titrasyon asitliğindeki artışla pH değerindeki azalma depolama boyunca oluşmuştur. Kontrol grup, %1 (w/v) ve % 2 (w/v) inülin ilaveli gruplar için toplam kurumadde ve yağ miktarı, vizkozite, pH ve titrasyon asitliği (%1 laktik asit eşdeğeri) miktarları sırasıyla 11.84 – 13.53, 4.4 – 4.8, 365.8 – 488.7, 4.45 – 4.53, 0.80 – 0.84 olarak belirlenmiştir. Depolamanın 40. gününde toplam mezofilik aerobik bakteri sayısı 10.50-10.55, Lactobacillus spp. 10.24-10.58, Lactococcus spp. 10.25-10.58 ve mayalar 7.60-7.93 log kob ml-1 olarak tespit edilmiştir.

Anahtar Kelimeler

fermente süt ürünleri keçi sütü inülin kefir lactobacillus

Kaynakça

  • Agata L, Jan P 2012. Production of fermented goat beverage using a mixed starter culture of lactic acid bacteria and yeast. Engineering in Life Sciences. 12: 486-493.
  • Ahmed SA, El-Bassiony T, Elmalt L 2015. Identification of potent antioxidant bioactive peptides from goat milk proteins. Food Research International. 74: 80-88.
  • Anonymous 2006. Official methods of analysis of the association official analytical chemists (18th ed.) US.
  • Birkett A, Francis CC 2010. Short-chain fructo-oligosaccharide: a low molecular weight fructan. (Handbook of Prebiotics and Probiotics ingredients health benefits and food applications. Ed. SS Cho and ET Finocchiaro, CRC Press, Boca Raton,13-43.
  • Cetinkaya F, Elal Mus T 2012. Determination of microbiological and chemical characteristics of kefir consumed in Bursa. Ankara University Veterinary Faculty Journal. 59: 217- 221.
  • Ertekin B, Güzel-Seydim ZB 2009. Effect of fat replacers on kefir quality. Journal of the Science of Food and Agriculture. 90(4): 543 – 548. Garcia-Fontan MC, Martinez S, Franco I, Carballo J 2006. Microbiological and chemical changes during the manufacture of kefir made from cows milk, using a commercial starter culture. International Dairy Journal. 16: 762-767.
  • Gaware V, Kotade K, Dolas R 2011. The Magic of Kefir: A review. Pharmacology. 1: 376-836.
  • Glibowski P, Kowalska A 2012. Rheological, texture and sensory properties of kefir with high performance and native inulin. Journal of Food Engineering. 111(2): 299-304.
  • Gomes JJL, Duarte AM, Batista ASM, Figueiredo R M F, Sousa EP, Souza EL, Queiro PCRE 2013. Physicochemical and sensory properties of fermented dairy beverages made with goat’s milk, cow’s milk and a mixture of the two milks. LWT- Food Science and Technology. 54(1):18-24.
  • Guneser O, Karagul-Yuceer Y 2010. Using goat milk in kefir production: physical, chemical and sensory properties. Proceedings of National Goat Congress. 24-26 June, Canakkale.
  • Guven M, Yaşar K, Karaca OB, Hayaloğlu AA 2005. The effect of inulin as fat replacer on the quality of set-type low fat yogurt manufacture. International Journal of Dairy Technology. 58(3):180-184.
  • Guzel-Seydim ZB, Wyffels JT, Seydim AC & Greene AK 2005. Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. International Journal of Dairy Technology. 58 (1): 25-29.
  • Haenlein GFW 2004. Goat milk in human nutrition. Small Ruminant Research. 51(2): 155-163.
  • Halkman AK 2005. Merck Food Microbiological Analyses. Basak Press Company, Ankara.
  • Irigoyen A, Akana I, Castiella M, Torre P, Ibanez FC 2005. Microbiological, physicochemical and sensory characteristics of kefir during storage. Food Chemistry. 90: 613-620.
  • Karabiyikli S, Dastan S 2016. Microbiologic profil of kefir which is a traditional and functional food. Journal of Faculty Gaziosmanpasa University. 1: 75-83.
  • Karatepe P, Yalcin H 2014. Health with Kefir. Igdir University Journal of the Institute of Science and Technology. 4(2): 23-30.
  • Kim DH, Chom JW, Kim H, Kim HS, Choi D, Hwang DG, Seo KH 2014. Detection and enumaration of lactic acid bacteria, acetic acid bacteria and yeast in kefir grain and milk using quantitative real-time PCR. Journal of Food Safety. 35: 102-107.
  • Kok-Tas T, Sofu A, Ekinci Y, Guzel-Seydim Z 2010. Determination of kefir granules’ bacteria flora with polymerase chain reaction method. Proceedings 1st International Symposium for Traditional Foods from Adriatics to Caucasus. 15-17 April, Tekirdag.
  • Leite AM, Leite DC, Del Aguila EM, Alvares TS, Peixoto RS, Miguel MA, Silva JT, Paschoalin VM 2013. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. Journal of Dairy Science. 96(7): 4149-4159.
  • Lima MDSF, Silva RA, Silva MF, Silva PAB, Costa RMPB 2018. Brazilian Kefir-Fermented Sheep's Milk, a Source of Antimicrobial and Antioxidant Peptides. Probiotics and Antimicrobial Proteins. 10(3): 446-455.
  • Moatsou G, Park YW 2017. Goat milk products: types of products, manufacturing technology, chemical composition and marketing. (Handbook of Milk of Non-bovine Mammals. Ed. YW Park et al. Wiley-Blackwell, Iowa) 84-151.
  • Park YW, Mingruo G 2017. Goat milk products: types of products, manufacturing technology, chemical composition and marketing. (Handbook of Milk of Non-bovine Mammals. Ed. YW Park et al. Wiley-Blackwell, Iowa) 59-107.
  • Oh NS, Lee HA, Myung JA, Lee JY, Joung JY, Shin YK, Baick SC 2013. Effect of Different Commercial Oligosaccharides on the Fermentation Properties in Kefir during Fermentation. Korean Journal of Food Science and Animal Research. 33(3): 325-330.
  • Okur OD, Artan E, Soyyiğit H, Güzel Seydim Z 2008. Yoghurt production with good functional properties. Food Journal. 33(2): 57-67.
  • Oliveira RPS, Perego P, Oliveira MN & Converti A 2012. Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology. 47(2): 358-363.
  • Oliveira MD, Agricio A, Ferrari B, Duran D, Becker F, Barba J 2017. Optimizing production of kefir. Advances in Nutrition. 8(1): 15-20.
  • Rotar AM, Vodnar DC, Bunghez F, Catunescu GM, Pop CR., Jmborean M, Semeniuc C 2015. Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 43(1):196-203.
  • Santos A, San Mauro M, Sanchez A, Torres JM & Marquina D 2003. Antimicrobial properties of different strains of Lactobacillus spp. isolated from kefir. Systematic and Applied Microbiology. 26(3): 434-437.
  • Satır G, Güzel-Seydim Z 2015. Influnce of kefir fermentation on the bioactive substances of different breed goat milks. Food Science and Technology.63: 852-858.
  • Tratnik L, Bozanic R, Herceg Z & Drgalic I 2006. The quality of plain and supplemented kefir from goat’s and cow’s milk. International Journal of Dairy Technology. 59 (1): 40–46.
  • Turan I, Ilter T 2007. From Caucasus Mountains to Nowadays: Kefir. Actual Gastroenterology Journal. 11(2): 65-75.
  • Uslu G 2010. A research about microbiological, physical, chemical and sensorial properties of kefirs sold in Ankara markets. MSc Thesis. Ankara Milk Technology Department.
  • Yabancı N 2010. Effects of Inulin and oligofructoses on human health and nutrition. Academic Food Journal. 8: 49-54.
  • Yaman H, Elmali M, Kamber U 2010. Observation of lactic acid bacteria and yeast populations during fermentation and cold storage in cow’s, ewe’s and goat’s milk kefirs. Kafkas University Veterinary Faculty Journal.16: 113-118.
  • Wang H, Wang C, Wang M, Guo M 2017. Chemical, physiochemical and microstructural properties and probiotic survivability of fermented goat milk using polymerized whey protein and starter culture kefir mild. Journal of Food Science. 82(11): 2650-2658.
  • Witthuhn RC, Schoeman T, Britz TJ 2005. Characterization of the microbial population at different stages of kefir production and kefir grain mass cultivation. International Dairy Journal. 15: 383–389.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Reyhan İrkin 0000-0002-6838-2215

Emmun Gamze Berkkaçan 0000-0002-1525-6880

Yayımlanma Tarihi 30 Haziran 2022
Gönderilme Tarihi 12 Mart 2021
Kabul Tarihi 16 Temmuz 2021
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA İrkin, R., & Berkkaçan, E. G. (2022). Improving Some Properties Of Cow and Goat Mixed Milk Based Kefir With Inulin Addition as a Functional Food. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(3), 556-564. https://doi.org/10.18016/ksutarimdoga.vi.895501

Cited By

Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk
Molecules
https://doi.org/10.3390/molecules29112710
Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria
Probiotics and Antimicrobial Proteins
https://doi.org/10.1007/s12602-023-10129-8

21082



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2022-JCI = 0.170

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