Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Mituniewicz-Małek A. , Dmytrów I. , Jasińska M. 2009. QUALITY OF KEFIR PRODUCED USING ACTIVEFLORA PROBIOTIC, EJPAU 12(3), #05.
Available Online: http://www.ejpau.media.pl/volume12/issue3/abs-05.html

ABSTRACT

In this study we examined the qualitative
characteristics of cow milk kefir, produced using a lyophilized, probiotic ActiveFlora
(AF) preparation, manufactured by Bionat. The control kefir was produced using
a lyophilized DA kefir culture, the best among the kefir cultures manufactured
by Danisco Poland (DA, DC, DG, DT and DL). DA inoculum included the microflora
of kefir grains, and also Lactobacillus ssp., Lactobacillus ssp.,
Leuconostoc ssp., Lactococcus lactis ssp. lactis and kefir
yeast. The AF preparation, apart from the Lactobacillus acidophilus-NCFM,
contained the natural microflora of Caucausian kefir grains, and Lactococcus
lactis ssp. lactis, Lactococcus lactis ssp. cremoris oraz Lactococcus
lactis ssp. lactis var. diacetylactis. The experimental kefirs were
subjected to physiochemical analysis (titratable acidity, pH, acetaldehyde and
ethanol concentrations), rheological analysis (hardness and viscosity), and an
organoleptic test by a team of researchers. Samples were collected after 1, 3,
7 and 14 days of cool storage (5±1°C).

The results of this study show that kefir produced using
ActiveFlora (AF), similarly to DA control kefir, had very good and good organoleptic
characteristics. During the first 3 days of cool storage, its scent and flavour
were slightly worse than that observed in DA culture kefir, but after 3 days
they were slightly better than in DA kefir. Acidity (both titratable and pH)
and rheological properties (viscosity and hardness) were similar in both kefirs
during the entire period of storage. Greater differences between the examined
kefirs were observed in the concentrations of gustatory-olfactory compounds;
during two weeks of cool storage, it was the DA kefir that usually had a higher
concentration of acetaldehyde and ethanol.

Key words: kefir, acidity, acetaldehyde, ethanol, hardness, viscosity.

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Anna Mituniewicz-Małek
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3 71-459 Szczecin, Poland
email: aniamalek4@wp.pl

Izabela Dmytrów
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

Małgorzata Jasińska
Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

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Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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