Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir

Meral Aktaş H., Ürkek B., Aktaş H., Baltacı C., Çetin B., Şengül M.

Journal of Food Measurement and Characterization, cilt.19, sa.8, ss.6020-6035, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 8
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1007/s11694-025-03372-w
  • Dergi Adı: Journal of Food Measurement and Characterization
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.6020-6035
  • Anahtar Kelimeler: Kefir, Milk type, Physicochemical property, Volatile compound
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, the effects of cow, buffalo, ewe, and goat milk on the microbiological, physicochemical, sensory properties, and volatile component profile of kefir were examined during storage. Key microbial counts, including lactic cocci, lactic bacilli, and yeast, varied among kefirs, with lactic bacilli and lactic cocci decreasing over time, while yeast counts increased. The titratable acidity ranged from 1.12 to 1.16%, and pH values varied between 4.51 and 4.83. Sensory analysis showed that cow milk kefir received the highest consumer appreciation, while goat milk kefir was least favored. Notably, ewe milk kefir contained the highest benzoic acid content. Principal component analysis identified distinct clusters in the volatile profiles of the kefirs. Our results suggest that buffalo and ewe milk kefirs may be viable alternatives to cow milk kefir, with potential for consumer acceptance based on sensory properties.