Nutritional Characterizations of Kefir Milk

Document Type : Original research articles

Authors

Abstract

 
Kefir is a cultured (fermented) milk drink. The beneficial bacteria and yeast is rich in amino acids, fatty acids, vitamins, minerals, enzymes, vitamin and minerals. The current study was designed to evaluate the nutritional value of kefir milk made from defatted cow milk, by determine chemical, physicochemical, amino acids, fatty acids, minerals contents and microorganisms. The results showed that the moisture, protein, fat, ash, lactose and energy value were 88.10 %, 4.71%, 1.96%, 0.70%, 4.53% and 54.60 kcal/g, respectively. The values of total solids, pH, titratable acidity, viscosity and total phenolic contents were 2.9%, 4.03, 0.88% as lactic acid, 9.4 mpa.s and 199.1 μg/ml GAE, respectively. The highest minerals content of kefir milk recorded with potassium, calcium and magnesium, while the lowest minerals content of kefir milk recorded with copper, ferric, and zinc. Kefir milk contains different amounts of Lactococci bacteria counts, Lactobacili bacteria countsand yeast counts. The highest amino acids composition of kefir milk recorded with glutamic acid, proline and lysine, while the lowest amino acids were valine, glycine and histidine. The major fatty acids in kefir milk were palmitic acid, stearic acidandmyristic acid. kefir milk lipids have a higher content of monounsaturated fatty acids, similarly as for medium chain triglycerides. From obtained results it could be concluded that kefir milk has high nutritional value and good source of amino acid and fatty acid especially unsaturated and minerals content

Keywords

Main Subjects

Files

Share

How to cite

Statistics