文章基本信息

标题：Effects of Different Milk Types and Starter Cultures on Kefir
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作者：Zübeyde Öner ; Aynur Gül Karahan ; Mehmet Lütfü Çakmakçı 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2010
卷号：35
期号：3
出版社：Association of Food Technology, Turkey
摘要：In this study, physicochemical and microbiological properties of kefir produced from cow, ewe and goat milk with grain and DVI cultures were investigated throughout 15 days storage period. Samples were taken after 1, 7 and 15 d of storage and acidity, pH, total solid as well as lactococci, lactobacilli and yeast counts were determined. Analyses of ethanol were carried out by using headspace gas chromatography. In all kefir samples, acidity increased during the storage period. While lactococci counts increased one logarithmic unit in the all DVI kefir samples at d 7, lactococci of grain kefir samples showed a decrease. Lactobacilli and yeast counts were similar at the first day in all samples. Coliforms and E. coli were absent. Concentration of ethanol was influenced by the type of starter culture and storage time.
关键词：Kefir; lactic acid bacteria; yeast; ethanol