Farklı yöntemlerle konsantre edilen kefirlerin fizokokimyasal ve mikrobiyolojik bazı özelliklerinin belirlenmesi

In this study, some physicochemical and microbiological properties of kefirs concentrated by different methods were determined depending on storage period. For this purpose, from the starter culture and kefir grain, both separately; Eight different concentrate kefir obtained by four different methods such as adding milk powder to the milk, filtering the produced kefir, evaporating the milk used in the productions and evaporating the produced kefir were stored for 30 days at 4°C. On the 1st, 15th and 30th days of storage; titration acidity, pH, texture, water holding capacity and microbiological analyzes were performed in the samples. At the end of the study, it was determined that titration acidity and hardness values of concentrated kefir samples increased during storage and pH values decreased. As a result of microbiological analysis carried out in concentrated kefir samples, throughout the storage period the number of lactobacilli, lactococcus, leukonostoc and acetic acid bacteria decreased, while the number of yeasts increased. It was found that there was a statistical difference (P<0.05) between the values of water holding capacity of concentrated kefir samples during storage, and the water holding capacity values obtained on the first day of storage were lower. The aim of this study is to add a new product with different taste and aroma to the probiotic product range of our country. By the indirectly increasing the number of probiotic microorganisms contained in the products by concentration process, it was prevented falling below the critical number during the shelf life. By the concentration process, it was provided extending the shelf life of the product and reducing transportation and storage costs.