Advanced SearchSearch Tips
Study of the Microbial and Chemical Properties of Goat Milk Kefir Produced by Inoculation with Taiwanese Kefir Grains
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Study of the Microbial and Chemical Properties of Goat Milk Kefir Produced by Inoculation with Taiwanese Kefir Grains
Chen, Ming-Ju; Liu, Je-Ruei; Lin, Chin-Wen; Yeh, Yu-Tzu;
  PDF(new window)
One of the prerequisites for the successful implementation of industrial-scale goat kefir production is to understand the effects of different kefir grains and culture conditions on the microbial and chemical properties of the goat kefir. Thus, the objectives of the present study were to evaluate the characteristics of kefir grains in Taiwan on the microbial and chemical properties of goat milk kefir, as well as to understand the influence of culture conditions on production of medium chain-length triglycerides (MCT). Kefir grains were collected from households in northern Taiwan. Heat-treated goat milk was inoculated with 3-5% (V/W) kefir grains incubated at 15, 17.5, 20 or 22.5 for 20 h, and the microflora count, ethanol content, and caproic (C6), caprylic (C8), and capric acid (C10) levels measured at 4 h intervals. Our results indicate that incubation with kefir grains results in 10-10 CFU/ml microflora count and 1.18 g/L of ethanol content at 20 h of fermentation. Incubation with 5% kefir grain at 20-22.5 produces the highest MCT levels.
Kefir;Goat Milk;Medium Chain-length Triglycerides;
 Cited by
Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources, PLoS ONE, 2013, 8, 7, e69371  crossref(new windwow)
Comparative study of microbiological, chemical and sensory properties of kefirs produced in Estonia, Latvia and Lithuania, Journal of Dairy Research, 2016, 83, 01, 89  crossref(new windwow)
Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir, Journal of Dairy Science, 2016, 99, 9, 7043  crossref(new windwow)
Babayan, V. K. 1981. Medium chain length fatty acid esters and their medical and nutritional applications. J. Amer. Oil Chem. Soc. 59:49-50A.

Bottazi, V. and F. Bianchi. 1980. A note on scanning electron microscopy of micro-organisms associated with the kefir granule. J. Appl. Bacteriol. 48:265-268.

Chen, M. J., K. N. Chen and C. W. Lin. 2004. Optimization of the viability of probiotics in a fermented milk drink by the response surface model. Asian-Aust. J. Anim. Sci. 17(5):705-711.

Chen, M. J., K. N. Chen and C. W. Lin. 2003. Optimization of the Growth Rate of Probiotics in Fermented Milk Using Genetic Algorithms and Sequential Quadratic Programming Techniques. Asian-Aust. J. Anim. Sci. 16(6):894-912

Choi, J. W. and K. F. Ng-Kwai-Hang. 2003. Effects of genetic variants of K-casein and B-Lactoglobulin and heat treatment on coagulating properties of milk. Asian-Aust. J. Anim. Sci. 16 (10):1212-1217.

Dunlop, R. H. 1967. Pathogenesis of ruminant lactic acidosis. Proc. 18th World Vet. Congress 1:259-301.

Grappin, R. and E. Beuvier. 1990. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. Intern. Dairy J. 751-761.

Haenlein, G. F. W. 1992. Role of goat meat and milk in human nutrition. Proc. Vth Intern. Conf. Goats, New Delhi, India, ICAR, II(2):575-580.

Ham, J. S., J. S. Kim, K. H. Hoog, J. G. Kim, S. G. Jeong, H. S. Dhae, J. N. Ahn, D. K. Kang and H. U. Kim. 2003. Inhibitory activity of lactic acid bacteria against hazardous microbes. Asian-Aust. J. Anim. Sci. 16:1550-1554.

Hertzler, S. R. and S. M. Clancy. 2003. Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. J. Am. Diet Assoc. 103:582-587.

Kalser, M. H. 1971. Medium chain triglycerides. Adv. Intern. Med. 17:301-322.

Kroger, M. 1993. Kefir. Cult. Dairy Prod. J. 28:26-29.

Kuo, C. Y. and C. W. Lin. 1999. Taiwanese kefir grains: their growth, microbial and chemical composition of fermented milk. Aust. J. Dairy Technol. 54:19-22.

Kurmann, J. A., J. Lj. Rasic and M. Kroger. 1992. Encyclopedia of fermented fresh milk products. New York: Van Nostrand Reinhold.

Kwak, H. S., S. K. Park and D. S. Kim. 1996. Biostabillzation of kefir with a nonlactose-fermenting yeast. J. Dairy Sci. 79:937-942.

Lin, C. W., H. L. Chen and J. R. Liu. 1999. Identification and characterization of lactic acid bacteria and yeasts isolated from kefir grains in Taiwan. Aust. J. Dairy Technol. 54:14-18.

Noll, F. 1974. L-(+)-Lactate: determination with LDH, GPT, and NAD. In: (Ed. H. U. Bergmeyer). Methods of Enzymatic Analysis. 2nd ed. pp. 1475-1479. Verlag Chemie Weinheim/Academic Press, Inc., New York, San Francisco, and London.

Nutting, C. W., S. Islam and J. T. Daugirdas. 1991. Vasorelaxant effects of short chain fatty acid salts in rat caudal artery. Am. J. Physiol. 261:H561-567.

Rahmat, A. and R. Richter. 1996. Formation of volatile free fatty acids during ripening of cheddar-like goat cheese, J. Dairy Sci. 79:717-724.

Schoevers, A. and T. J. Britz. 2003. Invluence of different culturing conditions on kefir grain increase. Intern. J. Dairy Technol. 56:183-187.

Shantha, N. C., L. N. Ram, J. O’Leary, C. L. Hicks and E. A. Decker. 1995. Conjugated linoleic acid concentrations in dairy products as affected by processing and storage. J. Food Sci. 60:695-697.

Simova, E., D. Beshkova, A. Angelov, Ts. Hristozova, G. Fregova and Z. Spasov. 2002. Lactic acid bacteria and yeasts in kefir grains and kefir made from them. J. Indust. Microbiol. Biotechnol. 28:1-6.

Vedamuthu, E. R. 1977. Exotic fermented dairy foods. J. Food Prot. 40:801-802.

White, R. P., G. F. Ricca, A. M. El-Bauomy and J. T. Robertson. 1991. Identification of capric acid as a potent vasorelaxant of human basilar arteries. Stroke 22:469-476.