engleski

The quality of plain and supplemented kefir from goat’ s and cow’ s milk

Goat’ s or cow’ s milk was divided in four parts. One part served as control and in the other three parts 2g 100 g-1 of supplements was added (skimmed milk powder (SMP), whey protein concentrate (WPC) or inulin). Samples were fermented with kefir grains at 25 C for 19 h and stored for ten days at 5 C. All the kefir samples were analysed on the 1st, 5th and 10th day of storage. The acidity level remained very stable in all the samples during the storage period. Goat’ s samples have significantly lower viscosity and slightly lower sensory profiles, mostly due to softer consistency. Concentration of ethanol was low, regardless of milk type used, especially for control samples.

Cow’ s and goats milk; Kefir; Acidity; Viscosity; Sensory; Storage period.

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