The Influence of Honey Addition on Microbiological, Physicochemical and Sensory Characteristics of a Kefir-Type Product During Shelf-Life

Abstract

In order to obtain a kefir-type product, a mesophilic starter culture, containing Lactococcus lactis ssp. and Leuconostoc ssp., and kefir yeast, Debaryomyces hansenii was used to inoculated 1.8% skimmed, pasteurized milk which was fortified with acacia honey at different levels: 1%, 2.5%, 4%. The addition of honey to kefir-type products did not significantly influence (p>0.05) the growth and survival of lactococcus bacteria. In any of the studied levels 1%, 2.5%, 4%, the honey addition increased the microbial density of lactococi at all the sampling intervals and probiotic bacteria were present at a high level during the product shelf-life. Honey had no effect on pH and lactic acid levels of the final products. Honey at 2.5% and 4% significantly decreased the syneresis (p