Original scientific paper
The influence of different milk composition on the properties of kefir
Ljubica Tratnik
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljerka Kršev
Abstract
The influence of different milk composition on fermentation and organoleptic properties of kefir samples was investigated. In experimental kefir samples production milk was used with and without addition of dried milk and also mixture of milk with added 20 and 30% of ultrafiltrated demineralized whey. Skim milk concentrated using ultrafiltration (UF-milk) to different percentage of proteins was used as well. The pH value of the reference milk and pH values of experimental milk samples were adjusted to pH = 6.6-6.7, pasteurized 5 min (90 °C), cooled to 25 °C, inoculated with 3% of kefir culture and incubated (23 °C), until coagulation. After 1 day's storage of kefir samples (8'C) actual and titratable acidity and organoleptic properties of kefir were determined. During 3 day's storage of kefir samples (8 °C), changes of pH values and organoleptic properties of samples were also determined.
Keywords
kefir; composition; properties; addition of dried skim milk; different percentage in proteins
Hrčak ID:
95850
URI
Publication date:
2.6.1991.
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