Chemical, Physicochemical, Microbiological, Bioactive, and Sensory Characteristics of Cow and Donkey Milk Kefir during Storage

Abstract

This study aimed to evaluate essential traits of donkey’s milk and cow’s milk kefir during storage for 28 days at +4 °C. The results showed that the pH decreases significantly during fermentation from 6.75 ± 0.045 to 4.22 ± 0.062 for cow’s milk and from 7.01 ± 0.011 to 4.28 ± 0.030 for donkey’s milk. Acidity values increased significantly during storage from 63 ± 2.08 °D to 170 ± 2.80 °D for cow’s milk and from 92 ± 1.0 °D to 163 ± 1.30 °D for donkey’s milk (p p Aeromonas hydrophila was the most sensitive bacterium to the action of kefir samples. Results from the sensorial test show that participants prefer kefirs freshly prepared than those stored after 28 days at 4 °C. In conclusion, related to its unique bioactive activities and microbiological properties, donkey’s milk could be an interesting kefir fermentation source materials alternative.

Keywords

• donkey milk
• cow milk
• kefir
• quality
• storage