Manda Sütü ve Diğer Süt Karışımlarıyla Üretilen Kefirlerin Bazı Özelliklerinin Belirlenmesi

Year 2020, The Journal of Agricultural Faculty of Ege University Special Issue 2020, 39 - 50, 31.12.2020

Cansu Akdan , Özer Kınık , Filiz İçier

https://doi.org/10.20289/zfdergi.775279

Cited By: 4

Abstract

Amaç: Bu çalışma, fermente bir süt ürünü olan kefirin manda sütü ile diğer ruminant süt çeşitlerinin karışımlarından (manda-inek, manda-koyun, manda-keçi; %70-%30 ve manda-inek-koyun-keçi; %70-%10-%10-%10 sütlerinin karışımı) üretilen kefirlerin bazı biyokimyasal ve mikrobiyolojik özelliklerine etkisinin belirlenmesi amaçlanmıştır.
Materyal ve Metot: Çalışmada hammadde olarak kullanılan manda sütü ve koyun sütü özel bir süt işletmesinden, inek ve keçi sütleri devlet işletmesinden temin edilmiştir. Uygun şartlarda üretimi tamamlanan kefirlerin 200 ml’lik plastik şişelere dolumu yapılmış ve ürünler 28 gün süre ile +4℃’de soğuk hava deposunda depolanmıştır. Deneme iki tekerrür ve üç paralelli gerçekleştirilmiştir.
Bulgular: Bu çalışmada yüksek kuru madde ve yağ içeriğine sahip manda sütünün tek başına kullanıldığında karşılaşılabilen lezzet ve aroma yoğunluğu nedeni ile diğer ruminant sütleri ile belli oranlardaki karışımlarının kefir üretiminde kullanım olanakları incelenmiştir. Çalışmada üretilen kefirlerin kimyasal ve mikrobiyolojik özellikleri kullanılan süt karışımlarından önemli düzeyde etkilenmiştir.
Sonuç: Çalışma sonuçlarına göre üretilen kefirlerin raf ömrünün 28 gün yerine 14 veya 21 gün olması yüksek kuru madde ve yağ içerikli süt kullanılarak üretilen kefirlerde hem biyokimyasal olarak hem de duyusal olarak daha verimli sonuçlar alınacağını göstermiştir.

Keywords

Antioksidan aktivite, Fenolik aktivite, Proteinlerin hidroliz derecesi

Supporting Institution

Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

FYL-2019-20613

Thanks

Çalışmam için araştırma olanakları sağlayan Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü'ne, bilgi ve tecrübelerini sonuna kadar benimle paylaşan Prof. Dr. Özer Kınık ve Prof. Dr. Filiz İçier'e kıymetli katkılarından dolayı teşekkürü bir borç bilirim.

Determination of Some Properties of Kefir Produced with Buffalo Milk and Other Milk Mixtures

Abstract

Objective: The present study was aimed to determine the effect of buffalo and other ruminant milk mixtures (buffalo-cow; buffalo-sheep; buffalo-goat %70-%30; buffalo-cow-sheep-goat milk %70-%10-%10-%10 blends) on the production of kefir, some biochemical properties and microbiological counts of kefir samples.

Material and Methods: The scope of the study determination of dry matter, fat, protein, lactose, ash and acidity, Lactobacillus spp. count, Lactococcus spp. count and yeast count, determining acidity index, determining phenolic, antioxidant and proteolytic activities analyzes were carried out. According to the analysis results for the determination of the main components carried out in the study, it was determined that all kefir samples have high dry matter, fat, lactose, ash and protein content. Its Lactobacillus spp., Lactococcus spp. and yeast counts were found to be similar to all kefir samples. Although the kefir samples didn’t have great deal of total phenolic compounds, the antioxidant activity of kefir samples were higher than cow milk kefir’s. Also protein hydrolysis degree (OPA value) and acidity value (FFA amount) were regularly increased during storage.

Results and Conclusion:As a result of this study, kefir, which has an important place in fermented dairy products and also attracts attention with its probiotic properties, kefir has been associated with buffalo milk and buffalo-other ruminant milk mixtures using possibilities in the kefir production and product variation.

Keywords

Antioxidant activity, phenolic activity, degree of hydrolysis of proteins

Project Number

FYL-2019-20613

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