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Journals / Akademik Gıda / 2018 / Cilt: 16 Sayı: 4

Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage

Farklı Yağ İçeriklerine Sahip İnek ve Manda Sütünün Kefir Danesi ve Starter Kültürle Kefir İçeceği Üretiminde Kullanılması: Depolama Süresince Protein ve Tirozin İçerikleri

Oktay Tomar0000-0001-5761-7157
Gökhan Akarca0000-0002-5055-2722
Pages
395–402
Publication Date
2018-12-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

At the end of storage, the highest tyrosine content (15.80 µg/g) was determined in kefir from cow milk with a 0.5% fat content and starter culture, and the lowest (8.04 µg/g) was determined in kefir from buffalo milk with a 3% fat content and kefir grain (P<0.05).

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, cow and buffalo milk with different fat contents were used for the production of kefir drinks with kefir grain or kefir culture, and the protein and tyrosine contents of kefir drinks were determined during 21 days of storage at 4°C.
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Key Findings & Data:The protein content of samples decreased during storage (P<0.05).
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Conclusion & Impact:At the end of storage, the highest tyrosine content (15.80 µg/g) was determined in kefir from cow milk with a 0.5% fat content and starter culture, and the lowest (8.04 µg/g) was determined in kefir from buffalo milk with a 3% fat content and kefir grain (P<0.05).
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:İnek sütü · Manda sütü · Kefir

Abstract

In this study, cow and buffalo milk with different fat contents were used for the production of kefir drinks with kefir grain or kefir culture, and the protein and tyrosine contents of kefir drinks were determined during 21 days of storage at 4°C. The protein content of samples decreased during storage (P<0.05). Protein contents of kefir samples ranged from 3.44 to 4.80% (P<0.05) at the beginning and from 3.31 to 4.71% at the last day of storage. Tyrosine content of kefir samples increased for the first 14 days of storage, and it decreased at the end of storage except for the kefir produced with cow milk (P<0.05). Tyrosine contents of samples produced with starter culture were higher than those with kefir grains, and the use of cow milk had a significant effect on the tyrosine content of kefir samples (P<0.05). At the end of storage, the highest tyrosine content (15.80 µg/g) was determined in kefir from cow milk with a 0.5% fat content and starter culture, and the lowest (8.04 µg/g) was determined in kefir from buffalo milk with a 3% fat content and kefir grain (P<0.05).

Özet

Bu çalışmada, farklı yağ oranlarında inek ve manda sütüyle kefir danesi veya kefir kültürü kullanılarak üretilen kefirlerin, 4°C’de 21 günlük depolama süresince protein ve tirozin içeriği üzerindeki etkisi incelenmiştir. Örneklerin protein içeriği depolama boyunca düşüş göstermiştir (P<0.05). Örneklerin protein içerikleri depolama başlangıcında %3.44-4.80 arasında (P<0.05), depolamanın son gününde ise %3.31-4.71 arasında değiştiği saptanmıştır. Örneklerin tirozin içerikleri depolamanın ilk 14 günü boyunca artmış, inek sütü ile üretilen kefirler hariç depolama sonunda azalmıştır (P<0.05). Starter kültürle üretilen örneklerin tirozin değerlerinin daha yüksek olduğu ve tirozin içeriğine inek sütünün önemli derecede etkisinin olduğu belirlenmiştir (P<0.05). Depolama sonunda en yüksek tirozin değeri, 15.80 µg/g ile %0.5 yağlı sütle starter kültür kullanılarak üretilen inek sütü kefirlerinde; en düşük değer ise, 8.04 µg/g ile %3 yağlı sütle dane kullanılarak üretilen manda sütü kefirlerinde tespit edilmiştir (P<0.05).&nbsp;

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Cite This Article

Tomar, O., Akarca, G. (2018). Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage. Akademik Gıda, Cilt: 16 Sayı: 4, 395–402. https://doi.org/10.24323/akademik-gida.505508

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