The Effect of Various Concentrations of Kefir Grains on Buffalo Colostrum Kefir’s Microbiological, Physicochemical and Sensory Properties

Abstract

This study was aimed at analyzing buffalo colostrum kefir's physicochemical and microorganism properties with different concentrations of kefir grains. The concentration of the kefir grains used was 10, 20 and 30% (w/v) which affected microbiological characteristics, including total lactic acid bacteria (LAB), total yeast and total microorganisms. Physicochemical characteristics included viscosity, pH, total acid, total dissolved solids, protein, fat, and sensory characteristics i.e., hedonic. The results showed that the total LAB, yeast, microorganisms and acids increased. In contrast, the viscosity, pH, total dissolved solids, protein and fat decreased with increasing concentration of kefir grains. The best treatment was buffalo colostrum kefir, with a grain concentration of 20%. This research is useful to determine the optimal concentration of kefir grains for functional beverage products with the best characteristics and obtain functional drinks that can help improve quality health.