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A beverage from separated buffalo milk fermented with kefir grains
Author(s) -
ISMAIL AZZA A.,
ELNOCKRASHY SOHEIR A.,
KHORSHID M. A.
Publication year - 1983
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1983.tb02230.x
Subject(s) - kefir , food science , lactic acid , fermentation , acetaldehyde , chemistry , fermented milk products , skimmed milk , bacteria , taste , ethanol , biology , biochemistry , genetics
Buffalo skimmed milk was used to produce a kefir beverage: the product had an acceptable taste. The lactic acid content of the kefir product ranged from 0.85 to 1.09%. Acetaldehyde, ethanol and total volatile fatty acids ranged from 0.383 to 0.633 mg/l, 0 to 0.17% and 4.2 to 5.2 ml 0.1N‐NaOH/100ml, respectively. Total nitrogen, soluble nitrogen and protein contents varied from 0.56 to 0.67%. 0.110 to 0.114% and 3.57 to 4.29%, respectively. Lactic acid bacteria were present in relatively high numbers. Yeasts were present in high counts in all samples examined. Staphylococci were absent, while coliforms (24 organisms/ml) were found in only one sample. Moulds were absent from all samples.