Effect of Final Fermentation pH and Pre-Drying Storage Temperature on Properties of Kefir Powder Produced by Kefir Grains DOI Creative Commons
Georgia Dimitreli, Stylianos Exarhopoulos,

Parthena Apidopoulou

et al.

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(5), P. 2509 - 2509

Published: Feb. 26, 2025

The demand of consumers for a healthier and functional diet necessitates amongst others, extending the shelf life natural probiotic kefir, reducing simultaneously packaging, transportation, storage costs. Among different drying methods, spray is widely used industrially favorable to produce powdered products. aim present work was study effect final fermentation pH pre-drying temperature (4 °C 7 days) on physicochemical properties, moisture content, pH, color, adsorption isotherms, microbiological characteristics dried kefir. Kefir grains were production samples. Viabilities lactococci, lactobacilli, yeasts determined during period 45 days. Both low-temperature significantly affected properties kefir powders their respective reconstituted According findings study, desirable microbial populations are possible accomplish by using an increased at 5.2 and/or applying fermented milk, together with grains, 4 days prior drying. yeast population least studied factors, use as starter culture favored viability lactococci lactobacilli after up

Language: Английский

Effect of Final Fermentation pH and Pre-Drying Storage Temperature on Properties of Kefir Powder Produced by Kefir Grains DOI Creative Commons
Georgia Dimitreli, Stylianos Exarhopoulos,

Parthena Apidopoulou

et al.

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(5), P. 2509 - 2509

Published: Feb. 26, 2025

The demand of consumers for a healthier and functional diet necessitates amongst others, extending the shelf life natural probiotic kefir, reducing simultaneously packaging, transportation, storage costs. Among different drying methods, spray is widely used industrially favorable to produce powdered products. aim present work was study effect final fermentation pH pre-drying temperature (4 °C 7 days) on physicochemical properties, moisture content, pH, color, adsorption isotherms, microbiological characteristics dried kefir. Kefir grains were production samples. Viabilities lactococci, lactobacilli, yeasts determined during period 45 days. Both low-temperature significantly affected properties kefir powders their respective reconstituted According findings study, desirable microbial populations are possible accomplish by using an increased at 5.2 and/or applying fermented milk, together with grains, 4 days prior drying. yeast population least studied factors, use as starter culture favored viability lactococci lactobacilli after up

Language: Английский

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