Chemical characteristics of pasteurised goat milk and goat milk kefir prepared using different amount of Indonesian kefir grains and incubation times
2012
Purnomo, H. | Muslimin, L. D
The chemical characteristics of pasteurised goat milk and goat milk kefir prepared using different amount of Indonesian kefir grains and incubation times had been studied. Kefir samples were prepared usingamount of kefir grains 3, 5 and 7% (v/v) with incubation times of 8, 21 and 24 hours, respectively, and controls were made for without kefir grains and before incubation. The results showed that pasteurised goat milk samplescontain fat: 3.43%, protein 4.72%, lactose 4.30% , titratable acidity number expressed as lactic acid content0.19% and pH value of 6.66. While the best chemical characteristics (pH 4.37; etanol content 0.91%; titratable acidity number 0.76%; and lactose content: 4.23%) was obtained from goat milk kefir prepared with 7% (w/v) kefir grains and incubation time of 24 hours.
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