Simple item page
 

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

cris.virtual.author-orcid0000-0001-8257-2931
cris.virtual.author-orcid0000-0003-1174-1915
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid3ddc3392-2d85-411b-aed4-544dadf1b779
cris.virtualsource.author-orcid86cf2372-a835-4dbf-b1cb-6200ecf27dd5
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis research unveiled new insights on the impact of incorporating whey proteins into kefir produced using three different methods. This aims to improve its quality and health benefits, primarily as a result of optimal proliferation of probiotic bacteria. In the initial part of the experiment, samples were prepared using three different methods (methods 1, 2, and 3) to examine the impact of introducing whey protein on bacterial count, the content of L(+)-lactic acid, lactase activity, and the lactic acid and ethanol levels. The methods differed primarily in the sequence of the inoculation milk with probiotic bacteria stage in the production cycle, as well as incubation time and temperature. No significant differences were found in the number of yeasts and bacteria between samples with and without whey proteins. However, it was revealed that the 5% addition of whey proteins enhanced the number of probiotic bacteria in kefir produced with method 2 (from 4.86 to 5.52 log cfu/mL) and method 3 (from 3.68 to 4.01 log cfu/mL). The second part of the research investigated the impact of whey proteins on firmness, consistency, cohesiveness, viscosity, color, and water activity of kefir. This part focused on testing samples with lower whey protein contents (1 and 3%, w/v). We found that the addition of 1% and 3% whey proteins resulted in decreased firmness, consistency, cohesiveness, and viscosity compared to the control kefir. On the other hand, the addition of 5% whey proteins resulted in increased firmness and consistency compared to the addition of 1% and 3% whey proteins. The addition of whey protein decreased the white index WI of the kefir samples. Overall, our results revealed that incorporating whey protein concentrate (WPC) in the production of probiotic kefir can enhance its health benefits while maintaining its rheological properties and overall quality.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.contributor.authorYiğit Ziolkowski, Aslı
dc.contributor.authorBielska, Paulina
dc.contributor.authorCais-Sokolińska, Dorota
dc.contributor.authorSamur, Gülhan
dc.date.access2024-09-26
dc.date.accessioned2024-10-23T11:23:34Z
dc.date.available2024-10-23T11:23:34Z
dc.date.copyright2024-09-26
dc.date.issued2024
dc.description.abstract<jats:p>This research unveiled new insights on the impact of incorporating whey proteins into kefir produced using three different methods. This aims to improve its quality and health benefits, primarily as a result of optimal proliferation of probiotic bacteria. In the initial part of the experiment, samples were prepared using three different methods (methods 1, 2, and 3) to examine the impact of introducing whey protein on bacterial count, the content of L(+)-lactic acid, lactase activity, and the lactic acid and ethanol levels. The methods differed primarily in the sequence of the inoculation milk with probiotic bacteria stage in the production cycle, as well as incubation time and temperature. No significant differences were found in the number of yeasts and bacteria between samples with and without whey proteins. However, it was revealed that the 5% addition of whey proteins enhanced the number of probiotic bacteria in kefir produced with method 2 (from 4.86 to 5.52 log cfu/mL) and method 3 (from 3.68 to 4.01 log cfu/mL). The second part of the research investigated the impact of whey proteins on firmness, consistency, cohesiveness, viscosity, color, and water activity of kefir. This part focused on testing samples with lower whey protein contents (1 and 3%, w/v). We found that the addition of 1% and 3% whey proteins resulted in decreased firmness, consistency, cohesiveness, and viscosity compared to the control kefir. On the other hand, the addition of 5% whey proteins resulted in increased firmness and consistency compared to the addition of 1% and 3% whey proteins. The addition of whey protein decreased the white index WI of the kefir samples. Overall, our results revealed that incorporating whey protein concentrate (WPC) in the production of probiotic kefir can enhance its health benefits while maintaining its rheological properties and overall quality.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost8783,20
dc.description.if3,3
dc.description.number10
dc.description.points40
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume10
dc.identifier.doi10.3390/fermentation10100495
dc.identifier.issn2311-5637
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1924
dc.identifier.weblinkhttps://www.mdpi.com/2311-5637/10/10/495
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFermentation
dc.relation.pagesart. 495
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enprobiotic
dc.subject.enkefir
dc.subject.enwhey protein concentrate
dc.subject.enmicrobial properties
dc.subject.enrheological properties
dc.subject.enwater activity
dc.subject.plprobiotyki
dc.subject.plkefir
dc.subject.plkoncentrat białek serwatkowych
dc.subject.plwłaściwości mikrobiologiczne
dc.subject.plwłaściwości reologiczne
dc.subject.plaktywność wody
dc.titleDesigning the Properties of Probiotic Kefir with Increased Whey Protein Content
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue10
oaire.citation.volume10
project.funder.nameMEiN2023/DPI/280
project.funder.nameGrant Nr. 506.784.03.00/UPP-KMIP