engleski

The quality of plain and supplemented kefir from goat's and cow's milk

Goat's and cow's milk was divided in four parts. One part served as control and in the other three parts 2% of supplements were added (milk powder, whey protein concentrate or inulin). Samples were fermented with kefir grains, at 25°C/19 hours and stored for nine days at 5°C. At the 1st, 5th and 10th day of storage the acidity and viscosity were measured and sensory evaluation was performed. Acidity was very stable in all samples during the storage. Goat's samples have significantly lower viscosity and slightly lower sensory evaluations, mostly due to softer consistency. Concentration of ethanol was low, regardless of milk type used, especially for control samples.

quality; kefir; goat's and cow's milk

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