African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5210

Full Length Research Paper

Physicochemical, microbiological and sensory characteristics of Soymilk Kefir

Harun KESENKAÅž1, Nayil DÄ°NKÇÄ°1, Kemal SEÇKÄ°N2, Özer KINIK1, Siddik GÖNÇ1, Pelin Günç ERGÖNÜL2* and Gökhan KAVAS1
  1Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey. 2Department of Food Engineering, Faculty of Engineering, Celal Bayar University, Manisa,Turkey.
Email: [email protected]

  •  Accepted: 30 June 2011
  •  Published: 16 October 2011

Abstract

 

The physicochemical, microbiological and sensory characterization of kefir samples produced from cow/soy milk mixtures was carried out during storage at refrigerated conditions. Gross composition of samples was very closely related except lactose contents. Tyrosine levels of kefirs were also very similar. Leucine contents were increased with the raised soymilk ratio. Serum separation increased during storage for all samples. The lowest viscosity value was obtained when the soymilk were mixed to cow milk in a ratio of 50:50. Lactic acid was the highest one among the other organic acids. Microbiological population was not affected with addition of soymilk significantly. Generally sensory scores decreased with increasing soymilk ratio. 

 

Key words:  Fermentation, LAB, organic acid, soymilk kefir, yeast.