Title: Study on influence of concentration skim milk and inoculum on the production of kefir-soymilk
Abstract:The aim of the research was to study the influence of skim milk and kefir inoculum concentration on quality of kefir-soymilk compare to kefir-cow milk. The research was carried out using completely ra...The aim of the research was to study the influence of skim milk and kefir inoculum concentration on quality of kefir-soymilk compare to kefir-cow milk. The research was carried out using completely randomized design of factorials consisting of 2 factors: (1) the concentration of skim milk at three different levels, they were 5%, 10%, and 15% respectively, (2) the concentration of kefir inoculum at three different levels namely 2%, 4%, and 6% respectively. The experiment was done using three replications. The research using substrate from yellow soybean var. willis, which was mixed with water (1:3). Fermentation was conducted for 20 hours at room temperature (28oC). The observed parameters during the research were lactic acid, viscosity, alcohol, pH, protein content, and organoleptic test. Except the organoleptic test was analyzed by hedonic method, all data were analyzed by using ANOVA and continued by using Duncan multiple range test on the level 5%. Based on the comparison of soymilk-kefir and cow milk-kefir, both lactic acid concentrations were at the same range (0.8-1.1%), yet soymilk-kefir 10% skim milk 2% inoculum (1.34%), 10% skim milk 4% inoculum (1.31%) and 15% skim milk 4% inoculum (1.12%) produced higher lactic acid concentration. The viscosity of soymilk-kefir which at the same range with cow milk-kefir were soymilk-kefir 10% skim milk 2% inoculum (51.43 mPa.s) and soymilk-kefir 10% skim milk 6% inoculum (47.87 mPa.s). Alcohol concentration of soymilk-kefir were at the same range with alcohol concentration cow milk-kefir (0.2-1.0%) yet alcohol of soymilk-kefir 5% skim milk 6% inoculum and 10% skim milk 6% inoculum lower than alcohol concentration of cow milk-kefir (0.12%). pH of soymilk-kefir (3.30-3.68) lower than cow milk-kefir (4.6). Protein concentration of soymilk kefir (1.60-1.78%) was lower than cow milk-kefir (3.5%). Organoleptic test based on the value of taste, color and flavor soymilk-kefir (3.12-3.70) were more pleasant than cow milk-kefir (4.02). Soymilk-kefir could be used as kefir substrate with product closed to cow milk-kefir. Key word: kefir, soymilk, skim milk, inoculum.Read More
Publication Year: 2003
Publication Date: 2003-01-01
Language: en
Type: article
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