Concentrated Kefir Production by Ultrafiltration

Ergin F., Tair G., Tekşan E., Balcı G. N., Küçükçetin A.

International Conferences on Science and Technology Engineering Sciences and Technology, Budva, Montenegro, 8 - 10 September 2021, pp.22, (Summary Text)

  • Publication Type: Conference Paper / Summary Text
  • City: Budva
  • Country: Montenegro
  • Page Numbers: pp.22
  • Akdeniz University Affiliated: Yes

Abstract

Milk-based powders (skim milk powder, sodium caseinate, whey concentrate/isolate) or several filtration techniques (traditional cloth bag, centrifugation, reverse osmosis) can be used in manufacture of concentrated dairy products due to improve the texture, chemical and nutritional properties of products. Besides, membrane technology is one of the methods used to concentrate milk components. In ultrafiltration technique, a membrane with pores of certain sizes that allows the passage of water and small molecules is used. When skim milk is ultrafiltrated, concentration of casein and whey proteins that are larger than membrane pores collected in the retentate. Lactose and minerals in soluble phase of milk are removed with permeate. In previous studies, the ultrafiltration technique was used for Greekstyle yoghurt, dahi and labne productions. In recent years, consumption of kefir has increased due to their nutritive value and positive health properties. Kefir is acidic, slightly alcoholic and a viscous fermented dairy beverage that has a health benefits including anti-obesity, antioxidative, cholesterol-lowering, anti-allergenic, anti-inflammatory, anti-tumour, and antimicrobial properties. The aim of this work was to manufacture of concentrated kefir by using ultrafiltration technique. In this study, concentrated kefir was produced with two different ultrafiltration techniques: ultrafiltration of milk prior to the fermentation process (UFM) and ultrafiltration of kefir (UFK). Kefir was filled into cloth bag to produce traditional concentrated kefir (TCK). The concentrated kefir samples were stored at 4°C for 30 days and the physicochemical, microbiological, and sensory properties of the kefir samples were determined on days 1, 15 and 30 of the storage.