The effect of freeze-drying on microbial and chemical properties of cow and goat milk kefir

Chen H. C., . and Lin C. W., . and Chen M. J., . (2004) The effect of freeze-drying on microbial and chemical properties of cow and goat milk kefir. [Proceedings Paper]

Kefir is fermented milk drink with sour and mild alcoholic flavour and it contains a mixed microflora confined to a matrix of discrete kefir grains. Lactic acid bacteria and yeasts play the major roles in kefir grains. The purpose of this study was to investigate the effects of different lyoprotectants galactose lactose maltose sucrose and trehalose and rehydrated media water 4C 25C: 10 reconstituted milk at 4C 25C on the viability of lactic acid bacteria and yeasts in freeze-dried kefir and increase the market value for this fermented milk product. Kefir was processed by cow and goat milk which was inoculated with 5 kefir grains and incubated at 20C for 20 hours. Different lyoprotectants were added independently before dehydration of kefir by freeze dryer. Results indicated that addition of galactose and sucrose as lyoprotectants significantly improved the viabilities of lactic acid bacteria and yeasts however there were no significant differences among rehydration treatments P0.05 for the viabilities of lactic acid bacteria. Both cow and goat milk had similar results in lyoprotectants and rehydration studies. As the above results galactose and sucrose were selected as the lyoprotectants for kefir. The influences of concentrations of both lyoprotectants in viabilities and flavour of kefir were also studied. Results indicated addition of 7 sucrose provided a better lyoprotection for lactic acid bacteria and yeasts of freeze-dried kefir with good flavour after rehydration.

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Abstract

Kefir is fermented milk drink with sour and mild alcoholic flavour and it contains a mixed microflora confined to a matrix of discrete kefir grains. Lactic acid bacteria and yeasts play the major roles in kefir grains. The purpose of this study was to investigate the effects of different lyoprotectants galactose lactose maltose sucrose and trehalose and rehydrated media water 4C 25C: 10 reconstituted milk at 4C 25C on the viability of lactic acid bacteria and yeasts in freeze-dried kefir and increase the market value for this fermented milk product. Kefir was processed by cow and goat milk which was inoculated with 5 kefir grains and incubated at 20C for 20 hours. Different lyoprotectants were added independently before dehydration of kefir by freeze dryer. Results indicated that addition of galactose and sucrose as lyoprotectants significantly improved the viabilities of lactic acid bacteria and yeasts however there were no significant differences among rehydration treatments P0.05 for the viabilities of lactic acid bacteria. Both cow and goat milk had similar results in lyoprotectants and rehydration studies. As the above results galactose and sucrose were selected as the lyoprotectants for kefir. The influences of concentrations of both lyoprotectants in viabilities and flavour of kefir were also studied. Results indicated addition of 7 sucrose provided a better lyoprotection for lactic acid bacteria and yeasts of freeze-dried kefir with good flavour after rehydration.

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Item Type:	Proceedings Paper
Additional Information:	Summary En
AGROVOC Term:	KEFIR
AGROVOC Term:	CULTURED MILK
AGROVOC Term:	COW MILK
AGROVOC Term:	GOAT MILK
AGROVOC Term:	FREEZE DRYING
AGROVOC Term:	MICROBIAL PROPERTIES
AGROVOC Term:	CHEMICOPHYSICAL PROPERTIES
AGROVOC Term:	REHYDRATION
AGROVOC Term:	DRIED PRODUCTS
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/16447

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