Nutrition Quality and Microbiology of Goat Milk Kefir Fortified with Vitamin B 12 and Vitamin D 3 during Storage
IOP Conference Series: Earth and Environmental Science(2018)
摘要
Abstract Goat milk kefir fortified vitamin B12 and vitamin D3 can be an alternative to improve
insulin resistance. Fortification of vitamin B12 and vitamin D3 could affect the balance of
complex ecosystems of bacteria and yeasts in goat milk kefir. We analyzed the nutritional quality
and microbiology of goat milk kefir during storage. This experiment was done with completely
randomized design consisted of five treatments, ie storage day 0, 3rd, 6th, 9th, and 15th. Vitamin
B12, vitamin D3, protein were analyzed using spectrophotometric, fat using babcock method,
total lactic acid bacteria using total plate count, pH with pH meter, and viscosity using ostwald
method. During 15 days in refrigerated storage, there was no significant difference (p>0,05) of
vitamin B12 concentration, protein, fat, and viscosity of kefir. Storage time of the final product
caused the decrease of vitamin D3 concentration between day 9 and 15 (p=0,038), pH (p=0,023),
and total lactic acid of kefir (p=0,0001). Total lactic acid bacteria increased until 9 days of storage
(6161 ± 1.296x107cfu / ml), but decreased to 24% on day 15 (150 ±7.78x107cfu /ml). pH kefir
tends to fluctuate during storage with the highest pH value of 4,38 on day-3, and lowest 4.13 on
day-9.
Keywords : goat milk, kefir, storage, fortification, vitamin B12 and vitamin D3
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关键词
goat milk, kefir, storage, fortification, vitamin B12 and vitamin D3
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