Changes of Nutritional Characteristics of Whey Fermented with Kefir Grains - A Preliminary Results
Journal
International Journal of Innovative Approaches in Agricultural Research
Date Issued
2021-12
Author(s)
Vesna Levkov
Elizabeta Coneva
Natasha Gjorgovska
Natasha Mateva
Daniela Belichovska
DOI
https://doi.org/10.29329/ijiaar.2021.415.7
Abstract
Abstract
Whey as a major by-product of cheese production is a subject of survey in the past decade because of its nutritional value and the
possibilities to make high quality dietetic beverages. Because whey is produced in high amounts and contains organic matter in
high quantity its disposal can cause serious environmental pollution. Instead the whey can be used as a raw material to produce
beverages which can be classified as a healthy or functional food with added value. This is especially important for the countries
with poor economic development where with a single technological process all potential of whey as a raw material can be utilized.
The aim of the present study was to evaluate the whey nutritional value and the possible changes as a result of whey fermentation
using kefir grains. The samples of unpasteurized cow’s whey were collected from a small farm where cheese was produced in a
traditional way. After milk curdling with commercial enzymatic rennet the whey was collected and inoculated with kefir grains.
The fermentation was carried out at room temperature (25 ̊C) in the span of 24 hours. The inoculation of the whey was performed
with different quantities of kefir grains (5% and 10%). The examined phisico-chemical characteristics of whey were not significantly
changed. The presence of lactose is an exception. The microbiological examination showed a tendency of decreasing in the number
of total aerobic bacteria, E. coli and Staphylococcus aureus. As it was expected, the number of yeasts and Lactobacillus sp. increased.
Additional inoculation of fermented whey with strain cultures of E. coli ATCC 8739 and coagulase positive Staphylococcus aureus
ATCC9610 was performed. After 24 hours of incubation at 37 ̊C, no strains of E. coli ATCC 8739 and coagulase positive
Staphylococcus aureus ATCC 9610 were recorded. These results indicated the bactericidal effects of kefir grains over the used
bacterial strains but additional investigations are required
Whey as a major by-product of cheese production is a subject of survey in the past decade because of its nutritional value and the
possibilities to make high quality dietetic beverages. Because whey is produced in high amounts and contains organic matter in
high quantity its disposal can cause serious environmental pollution. Instead the whey can be used as a raw material to produce
beverages which can be classified as a healthy or functional food with added value. This is especially important for the countries
with poor economic development where with a single technological process all potential of whey as a raw material can be utilized.
The aim of the present study was to evaluate the whey nutritional value and the possible changes as a result of whey fermentation
using kefir grains. The samples of unpasteurized cow’s whey were collected from a small farm where cheese was produced in a
traditional way. After milk curdling with commercial enzymatic rennet the whey was collected and inoculated with kefir grains.
The fermentation was carried out at room temperature (25 ̊C) in the span of 24 hours. The inoculation of the whey was performed
with different quantities of kefir grains (5% and 10%). The examined phisico-chemical characteristics of whey were not significantly
changed. The presence of lactose is an exception. The microbiological examination showed a tendency of decreasing in the number
of total aerobic bacteria, E. coli and Staphylococcus aureus. As it was expected, the number of yeasts and Lactobacillus sp. increased.
Additional inoculation of fermented whey with strain cultures of E. coli ATCC 8739 and coagulase positive Staphylococcus aureus
ATCC9610 was performed. After 24 hours of incubation at 37 ̊C, no strains of E. coli ATCC 8739 and coagulase positive
Staphylococcus aureus ATCC 9610 were recorded. These results indicated the bactericidal effects of kefir grains over the used
bacterial strains but additional investigations are required
Subjects
File(s)![Thumbnail Image]()
Loading...
Name
Changes of Nutritional Characteristics of Whey Fermented with.pdf
Size
814.38 KB
Format
Adobe PDF
Checksum
(MD5):1ff7c20f48107e298a2e40ae4a86f019