Production of kefir as an alternative for utilization of buttermilk

Authors

DOI:

https://doi.org/10.14295/2238-6416.v73i3.691

Keywords:

butter, lactic bactéria, lactic fermentation, probiotic

Abstract

Alternatives to buttermilk processing are important for industries and for reducing environmental pollution. This study evaluated the effect of milk substitution for buttermilk on processing and kefir characteristics. Two treatments were used to produce kefir, utilizing milk or buttermilk as the raw material. The products were evaluated over a period of 28 days, where the pH decreased from 6.6 to 4.0 and from 6.5 to 4.1 for the products made with milk and buttermilk, respectively. The final mean yeast and lactic acid bacteria counts were 5.0 log cfu mL-1 and 8.0 log cfu mL-1, respectively. Coliforms were not detected. Sensory acceptance of kefir produced with buttermilk was similar to that of the product produced with milk.

Author Biographies

  • Paulo Sérgio Monteiro, Universidade Federal de Viçosa

    Instituto de Ciências Agrárias, Universidade Federal de Viçosa, Rodovia MG-230, km 7, Rio Paranaíba, MG, Caixa Postal 22, CEP 38810-000, Brasil.

    *Corresponding author: Tel: +55 34 3855-9348; fax: +55 34 3855-9300; E-mail: psmonteiro@ufv.br

     

  • Paôla Monteiro da Silva Gomes, Universidade Federal de Viçosa

    Instituto de Ciências Agrárias, Universidade Federal de Viçosa, Rodovia MG-230, km 7, Rio Paranaíba, MG, Caixa Postal 22, CEP 38810-000, Brasil.

    *Corresponding author: Tel: +55 34 3855-9348; fax: +55 34 3855-9300; E-mail: psmonteiro@ufv.br

     

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Published

2019-03-12

Issue

Vol. 73 No. 3 (2018)

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Artigos/Articles

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How to Cite

Monteiro, P. S., & Gomes, P. M. da S. (2019). Production of kefir as an alternative for utilization of buttermilk. Journal of Candido Tostes Dairy Institute, 73(3), 162-171. https://doi.org/10.14295/2238-6416.v73i3.691