Substituting Cow's Milk with Goat's Milk Changed the Nutritional, Rheological, and Volatile Profiles of Kefir Produced by Kefir Grains

Basit Öğe Kaydı
dc.contributor.authorSahingil, Didem
dc.contributor.authorGurkan, Hacer
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:31:10Z
dc.date.available2026-04-04T13:31:10Z
dc.date.issued2026
dc.departmentİnönü Üniversitesi
dc.description.abstractKefir grains, originating from the Caucasus, are irregularly shaped, semi-solid granules resembling popcorn or cauliflower (0.3 to 3.5 cm), composed of bacteria and fungi embedded in extracellular polysaccharides such as kefiran. In this study, kefir samples were produced using different ratios of goat's and cow's milk (100:0, 75:25, 50:50, 25:75, and 0:100) to examine microbial populations, physicochemical and volatile properties, rheological behaviour, antioxidant capacity, and organic acid content. The type of milk used significantly affected the chemical composition and pH (p < 0.05), although titratable acidity remained stable during storage. Increasing the proportion of goat's milk decreased viscosity but enhanced the total free amino acid (FAA) content. Goat milk kefir exhibited stronger antioxidant activity than cow milk kefir due to the formation of bioactive peptides and FAAs through proteolysis, with the highest values observed in samples with a higher proportion of goat's milk and the lowest in 100% cow's milk kefir. Organic acid levels increased during fermentation and, in 100% goat milk kefir, lactic, acetic, propionic, hippuric, butanoic, and citric acids reached their highest concentrations. The diversity and intensity of volatile compounds also increased proportionally with the goat milk ratio. In conclusion, considering antioxidant activity, volatile aroma components, organic acid content, sensory properties, and viscosity values, sample D, which is 75% goat milk kefir, is recommended for consumers.
dc.identifier.doi10.3390/dairy7010011
dc.identifier.issn2624-862X
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105031227347
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/dairy7010011
dc.identifier.urihttps://hdl.handle.net/11616/108625
dc.identifier.volume7
dc.identifier.wosWOS:001702345600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofDairy
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectmilk kefir
dc.subjectvolatiles
dc.subjectantioxidant activity
dc.subjectorganic acids
dc.subjectsensory properties
dc.subjectlactic acid bacteria
dc.titleSubstituting Cow's Milk with Goat's Milk Changed the Nutritional, Rheological, and Volatile Profiles of Kefir Produced by Kefir Grains
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu