title: Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture.
abstract: The microbiological and chemical characteristics as well as organic and amino acid profiles of kefir samples made from cow and buffalo milks fermented by kefir grains and starter culture were investigated during storage for 21 d at 4°C. After incubation, lactic, acetic, and citric acid concentrations showed a difference among the samples due to milk type and production methods. Storage time had little effect on the organic acid values of kefir samples. As compared with cow milk kefir, buffalo milk kefir had higher numbers of microorganisms, except lactobacilli, at the end of storage. Whereas pH and titratable acidity exhibited similar changes during storage in all kefir samples, ethanol levels were significantly increased in buffalo milk kefir samples. Glutamic acid was the major amino acid at all sampling times for all samples. Tyrosine, serine, histidine, alanine, methionine, and lysine concentrations were determined to be different in all samples depending on milk type. In general, due to the higher microbial population (especially yeast), kefir made from buffalo milk may be preferred.
authors.affiliation: Program of Food Technology, Yeşilyurt Demir-Celik Vocational School, Ondokuz Mayis University, Samsun, Turkey 55330. Electronic address: osman.gul@omu.edu.tr.
authors.forename: O
authors.initials: O
authors.lastname: Gul
authors.affiliation: Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey 55139.
authors.forename: M
authors.initials: M
authors.lastname: Mortas
authors.affiliation: Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey 55139.
authors.forename: I
authors.initials: I
authors.lastname: Atalar
authors.affiliation: Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey 55139.
authors.forename: M
authors.initials: M
authors.lastname: Dervisoglu
authors.affiliation: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey 34220.
authors.forename: T
authors.initials: T
authors.lastname: Kahyaoglu
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002020:Buffaloes; D002417:Cattle; D019343:Citric Acid / Q000032:analysis; D015169:Colony Count, Microbial; D003470:Culture Media / Q000737:chemistry*; D043302:Cultured Milk Products / Q000382:microbiology*; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D019344:Lactic Acid / Q000032:analysis; D007778:Lactobacillus / Q000378:metabolism; D008892:Milk / Q000737:chemistry*; D015003:Yeasts / Q000378:metabolism
chemical_list: D000596:Amino Acids; D003470:Culture Media; D019343:Citric Acid; D019344:Lactic Acid; D019342:Acetic Acid
keywords: buffalo milk; characterization; cow milk; kefir