Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter
The aim of this study was to determine the optimal temperature ranges of milk fermentation by the microbial association Tibetan Kefir Grains and to set changes during the storage of the fermented milk product. The optimum technological parameters of milk fermentation by Tibetan Kefir Grains complian...
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| Format: | Article |
| Language: | English |
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Sociedad Latinoamericana de Nutrición
2018-12-01
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| Series: | Archivos Latinoamericanos de Nutrición |
| Subjects: | |
| Online Access: | https://www.alanrevista.org/ediciones/2018/4/art-7/ |
| _version_ | 1811159135665782784 |
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| author | Mykola Kukhtyn Olena Vichko Oleg Kravets Halyna Karpyk Olga Shved Volodymyr Novikov |
| author_facet | Mykola Kukhtyn Olena Vichko Oleg Kravets Halyna Karpyk Olga Shved Volodymyr Novikov |
| author_sort | Mykola Kukhtyn |
| collection | DOAJ |
| description | The aim of this study was to determine the optimal temperature ranges of milk fermentation by the microbial association Tibetan Kefir Grains and to set changes during the storage of the fermented milk product. The optimum technological parameters of milk fermentation by Tibetan Kefir Grains compliance are set. Compliance of these parameters ensures the desired metabolic processes and obtaining a dairy product with good organoleptic properties: fermentation temperature is 28±1 °С for 24 hours, acidity of the product is from 80 to 120 % lactic acid, the amount of lactic acid bacteria – (2.9±0.22) × 108 CFU/cm3, fungi – (3.7±0.27) × 104 CFU/cm3. It was found that during the storage of the fermented milk drink produced on the leaven Tibetan Kefir Grains at the temperature of 4 ± 1 °С for 10 days titratable acidity of the product increased by 1.2 times to 108.4 ± 8.3 °Т, the population of lactic acid bacteria (Lactobacillus fermentum and some other) and yeast (Saccharomyces spp and some other) remained at the initial level. This indicates that the finished fermented milk product can be stored without losing functional probiotic properties for at least 10 days and meets the requirements of the standard (ISO 4471). At the same time, at a temperature of +8 ± 1°С the expiration date of the fermented milk drink is decreases to 7 days. |
| first_indexed | 2024-04-10T05:35:55Z |
| format | Article |
| id | doaj.art-b251203ddfbe4253aa65651c9c3967b1 |
| institution | Directory Open Access Journal |
| issn | 0004-0622 2309-5806 |
| language | English |
| last_indexed | 2024-04-10T05:35:55Z |
| publishDate | 2018-12-01 |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-b251203ddfbe4253aa65651c9c3967b12023-03-06T19:00:35ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-06222309-58062018-12-01684336343https://doi.org/10.37527/2018.68.4.007Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir StarterMykola Kukhtyn0https://orcid.org/0000-0002-0195-0767Olena Vichko1https://orcid.org/0000-0002-5440-548XOleg Kravets2 Halyna Karpyk3Olga Shved4Volodymyr Novikov5Ternopil Ivan Puluj National Technical UniversityTernopil Ivan Puluj National Technical UniversityTernopil Ivan Puluj National Technical UniversityTernopil Ivan Puluj National Technical UniversityLviv Polytechnic National UniversityLviv Polytechnic National UniversityThe aim of this study was to determine the optimal temperature ranges of milk fermentation by the microbial association Tibetan Kefir Grains and to set changes during the storage of the fermented milk product. The optimum technological parameters of milk fermentation by Tibetan Kefir Grains compliance are set. Compliance of these parameters ensures the desired metabolic processes and obtaining a dairy product with good organoleptic properties: fermentation temperature is 28±1 °С for 24 hours, acidity of the product is from 80 to 120 % lactic acid, the amount of lactic acid bacteria – (2.9±0.22) × 108 CFU/cm3, fungi – (3.7±0.27) × 104 CFU/cm3. It was found that during the storage of the fermented milk drink produced on the leaven Tibetan Kefir Grains at the temperature of 4 ± 1 °С for 10 days titratable acidity of the product increased by 1.2 times to 108.4 ± 8.3 °Т, the population of lactic acid bacteria (Lactobacillus fermentum and some other) and yeast (Saccharomyces spp and some other) remained at the initial level. This indicates that the finished fermented milk product can be stored without losing functional probiotic properties for at least 10 days and meets the requirements of the standard (ISO 4471). At the same time, at a temperature of +8 ± 1°С the expiration date of the fermented milk drink is decreases to 7 days.https://www.alanrevista.org/ediciones/2018/4/art-7/tibetan kefir starterfermented milk drink |
| spellingShingle | Mykola Kukhtyn Olena Vichko Oleg Kravets Halyna Karpyk Olga Shved Volodymyr Novikov Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter Archivos Latinoamericanos de Nutrición tibetan kefir starter fermented milk drink |
| title | Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter |
| title_full | Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter |
| title_fullStr | Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter |
| title_full_unstemmed | Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter |
| title_short | Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter |
| title_sort | biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with tibetan kefir starter |
| topic | tibetan kefir starter fermented milk drink |
| url | https://www.alanrevista.org/ediciones/2018/4/art-7/ |
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