The aim of this study was to evaluate the effect addition various milk protein powder preparations (MPC-80, WPC-70, sweet whey, non-demineralized or demineralized whey permeate, rennet casein, buttermilk) selected quality parameters and digestibility proteins in kefir. Kefir samples analyzed were prepared under laboratory conditions with three industrial bacterial starter cultures. They examine...

the aim of this study was to investigate the effects of starters and storage temperature (4 ºc, 25 ºc) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.kefirs produced by kfa and chr. hansen starters were stored at 4 ºc and 25 ºc for 40 days. ph andacidity at 4 ºc did not change (p ≥ 0.05), while at 25 ºc ph and total solid decreased as well a...

Kefir is a dairy-based probiotic beverage with high antioxidant activity, among other health benefits. To extend kefir’s beneficial effects to non-dairy consumers, studies on kefir fermentation using alternative matrices (referred as water kefir) are needed. As such, the purpose of this study was formulate novel Russian olive, product activity and potential properties. end, olive (RWK) process ...

Background: This study aimed to investigate the effect of kefir consumption, a popular traditional probiotic product, on immune response and recovery COVID-19 patients. Methods: In double-blind, randomized controlled trial, 100 patients with were enrolled in two equal groups (receiving 250 cc milk containing granules (2 - 10%) twice daily for weeks placebo group). Inflammatory indices, hematolo...

Kefir is a popular traditional fermented dairy product in many countries. It has complex and symbiotic culture made up of species the genera Leuconostoc, Lactococcus, Acetobacter, as well Lactobacilluskefiranofaciens Lentilactobacillus kefiri. Though kefir been commercialized some countries, people are still traditionally preparing at household level. known to have nutritious values, where its ...

Kefir is traditionally produced by fermenting cow’s milk using kefir grains as a starter culture. As the viability of microbes within limited and preparing for fermentation laborious, here, single that ferments lactose produces ethanol developed. For this purpose, it important to isolate yeasts can ferment subsequently produce alcohol. This study aimed identify from characterise their ability s...

Introdução: A intolerância à lactose é caracterizada pela ausência de uma enzima no organismo, chamada lactase. O probiótico Kefir, foi apresentado como estratégia para a prevenção e/ou tratamento distúrbios gastrintestinais e modulação da microbiota, por suas propriedades funcionais conter em sua composição microrganismos benéficos espécies do tipo bactérias ácido láctico (BAL) dos gêneros lac...

Background: Human milk contains the nutrients necessary for growth and development of babies as it essential bioactive components to support immune system. Galactooligosaccharides which are important indigestible prebiotics, help multiply beneficial microorganisms selectively inhibit pathogenic organism. The nutrition mother is since affects composition mother’s milk. Kefir digestive system, la...


 Latar Belakang. Kefir merupakan produk susu fermentasi dari Kaukasus. Komposisinya didominasi oleh bakteri asam laktat (BAL) dan zat metabolit sekunder yang dihasilkannya seperti bakteriosin bersifat antibakteri terhadap patogen Escherichia coli.
 Objektif. Penelitian ini bertujuan untuk membandingkan daya hambat kefir kambing sapi coli dengan menilai Kadar Hambat Minimal (KHM) Bunu...