|
Chemical Characteristics And Microbiological Kefir Beverages From Bali Cattle During Storage
[Full Text]
AUTHOR(S)
Ketut Suriasih, I Nyoman Sucipta,Wayan Citra Wulan Sucipta Putri, I Putu Surya Wirawan
KEYWORDS
Bali cattle, Chemical characteristics, Kefir, Microbiological
ABSTRACT
Bali cattle even without being fed booster are able to utilize low-quality forage, and do not experience growth disturbance. The potential of local bali cattle resources if maintained with good and sufficient feed will be a source of milk production in Indonesia that can still meet the needs of the community. Milk is a nutrient-rich food and is needed by all levels of society because it is healthy and smart. Meanwhile, Indonesian milk consumption is only 7.5 kg/capita/year, which is very far compared to other countries in the ASEAN region, because milk for most Indonesians is still a luxury / expensive item because 80% of national needs are still imported. Therefore the use of mammals other than dairy cows to produce milk needs to be considered.The microorganisms occurred in kefir grains, the chemical component of the milk used and the technology of manufacturing are factors that influence the microbiological and chemical characteristics of kefir during storage.The aims of the present study was to evaluate the microbiological and chemical attributes of refrigerated bali cattle milk kefir drink added different level of sucrose, during storage. Conclusions there was significant changes in microbial population of bali cattle milk kefir stored for 28 days. The number of lactic acid bacteria ranged from 109 cfu/ml at the beginning of the study and then decline to 108 cfu/ml on days 28. The pH of Bali cow's milk kefir also decreased from 4.3 at the start of the study and pH 3.7 on the 28th day.
REFERENCES
[1] AOAC, 1999. Official Methods of Analysis of AOAC International. 17thEd., AOAC International, Gaitherburg, MD,USA.
[2] Farnworth, E.R. 2005. Kefir- a complex probiotik. In: Food Science and Technology Bulletin : Functional foods. IFIS Publishing. Vol. 2 : pp 1-17. . http://www.ifis.org/fsc/bulletin-ff-free.
[3] Farnworth, E.R. and I. Mainville. 2003. Kefir a fermented milk products. In: Handbook of fermented functional foods. Farnworth, E.R. Ed. pp 77-112. CRC Press. Florida USA.
[4] Garcia-Fontan, MC., Martinez, S., Franco, L., Carballo, J. (2006). Microbiological and chemical changes during the manufacture of kefir made from cow’s milk using comercial starter culture. International Dairy Journal. 16(7),762-767.
[5] Magalhaes,K.T., Pereira, G.V.M., Campos, C.R., Dragone, G.., & Schwan, R.F. (2011). Brazilian kefir: structure,microbial communities and chemical composition. Brazilian Journal of Microbiology. 42, 693-702.
[6] Motaghi, M., M. Mazaheri, N. Moazami, A. Farkhondeh, M. H. Fooladi, and E.M. Goltapeh.1997. Short communication: kefir production in iran. World Journal of Microbiology & Biotechnology. 13 (1997). 579 – 581.
[7] Oner Z, Karahan AG, Cakmaci ML. 2010. Effects of Different Milk Types and Starter Cultures on Kefir. J. GIDA 35 (3): 177-182
[8] Purnomo, H., & Muslimin, L.D. (2012). Chemical characteristics of asteurized goat milk and goat milk kefir prepared using different amount of Indonesian kefir grains and incubation times. International Food Research Journal. 19(2), 791-794
[9] Suriasih,K. S.A. Lindawati , R.M. Rarah. 2005. Potential of probiotic lactic acid bacteria isolates kefir and kefir seeds as inhibitors of gastrointestinal pathogens.. J. FK8PT, Udayana University.
[10] Suriasih, K. 2013. Balinese cow's milk kefir increases levels of IgG, IgA and IgA-producing cells in the digestive tract and serum of Balb / C mice infected with Escherichia coli. Dissertation, Postgraduate Program at Udayana University.
[11] Todar, K. (2009). The microbial world. Lectures in microbiology. Department of Bacteriology. University of Wisconsin-Madison. http://www.textbookofbacteriology.net/nutgro_5.html
|
