International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (910) Last page : (914)
Article doi: http://dx.doi.org/10.18782/2320-7051.6057
Comparative Study on Chemical Characteristics of Cow Milk and Goat Milk, Kefir
Vyshnavi Manthani1*, Srikanth Keerthi2 and Prabha Rao3
1Department of Dairy Microbiology, Karnataka Veterinary,
Animal and Fisheries Sciences University, Bengaluru-24, Karnataka, India
2Department of Dairy Technology, PV Narasimha rao Telangana Veterinary University,
Hyderabad, Telangana, India
3Department of DairyMicrobiology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bengaluru-24, Karnataka, India
*Corresponding Author E-mail: aishu14teddy@gmail.com
Received: 1.12.2017 | Revised: 5.01.2018 | Accepted: 11.01.2018
ABSTRACT
This study was conducted to determine the chemical characteristics of kefir samples prepared using cow and goat milk separately from locally purchased kefir grains that contained lactococci, leuconostoc, Lactobacillus and yeasts bringing about biochemical changes during fermentation of milk. Goat milk sample of (Beetal indigenous breed) is used for kefir preparation when compared to cow milk it had lower lactose, higher protein, fat and total solids. The fat content of goat milk sample was like naturally homogenized form. But cow milk fat globules which were bigger needed homogenization. Kefir prepared using cow milk and goat milk had almost same titratable acidity of nearly 1 per cent lactic acid; lactose of cow milk as well as goat milk kefir showed lactose hydrolysis of 21.4 and 22.4 per cent; proteolysis accounted for 7.2, 7.5 per cent and fat hydrolysis in case of cow milk kefir and goat milk kefir was 6.5 and 4.2 per cent respectively. Both kefir variants of cow milk and goat milk kefir samples had ethanol content of 0.74 and 0.85 per cent, respectively.
Key words: Microflora, Cow or Goat’s milk, Kefir and Kefir graisFull Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Vyshnavi, M., Srikanth, K. and Prabha, R., Comparative Study on Chemical Characteristics of Cow Milk and Goat Milk, Kefir, Int. J. Pure App. Biosci.6(1): 910-914 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6057
