Production of kefir as an alternative for utilization of buttermilk

Abstract

Alternatives to buttermilk processing are important for industries and for reducing environmental pollution. This study evaluated the effect of milk substitution for buttermilk on processing and kefir characteristics. Two treatments were used to produce kefir, utilizing milk or buttermilk as the raw material. The products were evaluated over a period of 28 days, where the pH decreased from 6.6 to 4.0 and from 6.5 to 4.1 for the products made with milk and buttermilk, respectively. The final mean yeast and lactic acid bacteria counts were 5.0 log cfu mL-1 and 8.0 log cfu mL-1, respectively. Coliforms were not detected. Sensory acceptance of kefir produced with buttermilk was similar to that of the product produced with milk.

Keywords

• butter
• lactic bactéria
• lactic fermentation
• probiotic