Article 2025 · 2 citations

Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir

Meral-Aktas, Hacer, Urkek, Bayram, Aktas, Haktan, Baltaci, Cemalettin, Cetin, Buelent, Sengul, Mustafa

Abstract

In this study, the effects of cow, buffalo, ewe, and goat milk on the microbiological, physicochemical, sensory properties, and volatile component profile of kefir were examined during storage. Key microbial counts, including lactic cocci, lactic bacilli, and yeast, varied among kefirs, with lactic bacilli and lactic cocci decreasing over time, while yeast counts increased. The titratable acidity ranged from 1.12 to 1.16%, and pH values varied between 4.51 and 4.83. Sensory analysis showed that cow milk kefir received the highest consumer appreciation, while goat milk kefir was least favored. Notably, ewe milk kefir contained the highest benzoic acid content. Principal component analysis identified distinct clusters in the volatile profiles of the kefirs. Our results suggest that buffalo and ewe milk kefirs may be viable alternatives to cow milk kefir, with potential for consumer acceptance based on sensory properties.

Keywords

Kefir Milk type Physicochemical property Volatile compound BUFFALO MILK ANTIOXIDANT CAPACITY COW STARTER BACTERIA CULTURE QUALITY YOGURTS GRAINS GOATS

WoS Categories

Food Science & Technology

Sustainable Development Goals

Good Health and Well-being

Citation

Journal: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Year: 2025
Volume: 19
Issue: 8
Pages: 6020-6035
ISSN: 2193-4126
eISSN: 2193-4134
DOI: 10.1007/s11694-025-03372-w
WoS UID: WOS:001499171500001

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