Physicochemical, microbiological, and sensory evaluation of kefir produced from goat milk containing Lacticaseibacillus casei AP and/or oat milk during storage

This study combined the probiotic properties of Lacticaseibacillus casei AP with prebiotic oats to improve kefir products. AP, oat milk, or both were added goat milk kefir. Physicochemical properties, microbiological evaluation, and sensory evaluation done over course 14 days. The result showed that adding together had positive (non-opposing) effects on physicochemical, microbiological, product until end shelf life. Compared control group, viscosity increased by two times (13,630 vs. 6,716 mPa). been mixed stored for days also got thicker 44%. Overall, can be simultaneously time its qualities.