Proximate Composition and Antimicrobial Activity of Kefir Produced from Cow’s and Almond Milk

Fermented foods are an important diet component of people around the world. Kefir, or fermented milk, is popular worldwide due to its high nutritional value, with cow's milk being common substrate for traditional kefir fermentation. However, scarcity animal-based in some countries, plus cultural, religious, and health reasons, have seen non-dairy from almond gaining popularity among consumers globally. This study aimed evaluate compare proximate composition anti-microbial activity produced 100% cow equal (1:1) mixture both kinds milk. used AOAC 2000 method analysis, while agar well diffusion examined samples against Escherichia coli, Staphylococcus aureus, Salmonella typhi. Results revealed that three showed significantly different (p<0.05) moisture, total dietary fiber, fat contents were within CODEX acceptable range kefir. All exhibited varying degrees inhibition between pathogens. The diameters zone tested toward typhi (p<0.05), notably producing better towards all bacteria. above-said also gave a overall nutrient profile (lower higher fibre). While might be suitable kefir, it was not effectively inhibitory results thus conveyed promising use as alternative fermentation, further supporting potential probiotics source.