How kefir fermentation can affect product composition?


ŞATIR G., GUZEL-SEYDIM Z. B.

SMALL RUMINANT RESEARCH, vol.134, pp.1-7, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 134
  • Publication Date: 2016
  • Doi Number: 10.1016/j.smallrumres.2015.10.022
  • Journal Name: SMALL RUMINANT RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1-7
  • Keywords: Goat, Kefir, Saanen goat, Hair goat, Vitamin, Mineral, VITAMIN-C, GOAT MILK, QUALITY, SHEEP, CAPACITY, SYSTEMS, BREED, DIET, COWS
  • Süleyman Demirel University Affiliated: Yes

Abstract

The aim of this study was to investigate the effects of kefir fermentation on the chemical properties, as well as the vitamin and mineral compositions of hair and Saanen goat milk samples, including intensive and extensive nutritional regimes. Kefir samples were produced with natural kefir grains (2%). Chemical properties (pH, titration acidity, total solids, fat, protein and ash), vitamin (A, E, B-1, B-2, B-3, B-6 and C) and mineral (Na, K, Ca, Mg, P, Fe, Zn, Se, Cu and Mn) compositions were analyzed using liquid chromatography.