KEFIR PRODUCTION FROM COW’S AND BUFFALO’S MILK UNDER EGYPTIAN CONDITIONS
Elgarhy, M., Omar, M., Abou Ayana, I., Khalifa, S. (2018). KEFIR PRODUCTION FROM COW’S AND BUFFALO’S MILK UNDER EGYPTIAN CONDITIONS. EKB Journal Management System, 45(1), 227-238. doi: 10.21608/zjar.2018.49837
Mohamed R. Elgarhy; M. M. Omar; I. A.A. Abou Ayana; S. A. Khalifa. "KEFIR PRODUCTION FROM COW’S AND BUFFALO’S MILK UNDER EGYPTIAN CONDITIONS". EKB Journal Management System, 45, 1, 2018, 227-238. doi: 10.21608/zjar.2018.49837
Elgarhy, M., Omar, M., Abou Ayana, I., Khalifa, S. (2018). 'KEFIR PRODUCTION FROM COW’S AND BUFFALO’S MILK UNDER EGYPTIAN CONDITIONS', EKB Journal Management System, 45(1), pp. 227-238. doi: 10.21608/zjar.2018.49837
Elgarhy, M., Omar, M., Abou Ayana, I., Khalifa, S. KEFIR PRODUCTION FROM COW’S AND BUFFALO’S MILK UNDER EGYPTIAN CONDITIONS. EKB Journal Management System, 2018; 45(1): 227-238. doi: 10.21608/zjar.2018.49837

KEFIR PRODUCTION FROM COW’S AND BUFFALO’S MILK UNDER EGYPTIAN CONDITIONS

Zagazig Journal of Agricultural Research
Article 17, Volume 45, Issue 1, January 2018, Page 227-238  XML PDF (592.36 K)
Document Type: Original Article
DOI: 10.21608/zjar.2018.49837
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Authors
Mohamed R. Elgarhy email 1; M. M. Omar2; I. A.A. Abou Ayana1; S. A. Khalifa2
1Dairy Res. Dept., Food Technol. Res. Inst. (FTRI), Agric. Res. Cent., Giza, Egypt
2Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt
Abstract
In this work, the growth and activity of natural kefir starter and kefir grains starter cultures were evaluated in fermented cow and buffalo kefir. Viable cell counts of natural kefir starter and kefir grains starter cultures, physicochemical properties, viscosity, concentration of ethanol and sensory evaluation of the kefir samples were determined during refrigerated storage at 5±1°C for 21 days. Kefir made from buffalo milk by kefir grains cultures (KG-B) showed better retention of viability, ethanol content, viscosity and decreased the sensory properties comparing with another samples. The best sensory properties were noticed in kefir made from cow milk by natural kefir (KS-C), then after kefir made from cow milk by kefir grains (KG-C) respectively. Thus, the study demonstrates that the kefir production from cow milk using natural kefir starter culture may be preferred under Egyptian conditions which had the lowest ethanol concentration and will be accepted by Egyptian consumer.
Keywords
Kefir; lactic acid bacteria; yeast; ethanol; viscosity
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