Microbiological properties of preparing facial mask cream from goat milk kefir

Abstract

Many studies have been published on physicochemical, microbiological and bioactive compound on kefir but the study of microbiological and pysicochemical properties to address the preparation of producing facial mask cream from goat milk kefir have never been investigated. The current study provided the optimum incubation time of goat kefir to produce facial mask cream. Total plate count, total lactic acid bacteria, total yeast, titratable acidity and ethanol content were evaluated from goat milk kefir with different incubation time: 18, 24, 30 and 36 h under conditions of controlled incubator temperature (30 ± 1°C). The lactic acid flora and microbial count between incubation time 18 to 30 h increased by about 1.09 and 1.14 log units, respectively. The sample made using incubation time 24 h had higher total yeast and alcohol content while the sample made using incubation time 36 h had higher titratable acidity.