Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat'S Milk
Özet
The main objective of the study was to determine the effects of fat replacers and storage time on kefir quality. The use of fat replacers and the storage time significantly affected the physicochemical, microbiological and sensory parameters. During storage time, protein (%), titratable acidity (%), pH and viscosity (cP) of kefir samples ranged from 2.89 to 3.48, 0.80 to 0.88, 4.27 to 4.42 and from 543.83 to 651.00, respectively. Ethyl alcohol (%), acetic acid (mg/mL) and lactic acid (mg/mL) contents of kefir samples ranged from 0.05 to 0.22, 0.22 to 0.25 and 1.73 to 1.82, respectively. In stored samples, Streptococci, Lactobacilli, yeast and total bacteria counts varied between 8.09 and 9.43, 8.09 and 8.54, 2.63 and 4.74, 8.10 and 9.44 log cfu/mL, respectively. Litesse-added kefir samples had the highest total acceptability scores and revealed maximum acceptability levels at the 28 days of storage.
