اثر افزودن آب پنیر حاصل از پنیر گوسفندی بر روی کیفیت نوشیدنی کفیر

نویسندگان
مهدی بیدقی 1
محمد حسین موثق 2
1 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
2 دکتری تخصصی بهداشت مواد غذایی، دانشیار گروه دامپزشکی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
چکیده
کفیریکی از نوشیدنی‏های رایج در منطقه آسیای مرکزی می‏باشد و دارای اثرات مفیدی در ارتقای سطح سلامتی مصرف کنندگان می‏باشد. هدف از این مطالعه بررسی اثر افزودن آب پنیر گوسفندی به دوغ کفیر بر روی میزان بقای میکروارگانیسم‏های مایه کفیر شامل لاکتوباسیل‏ها، لاکتوکوکسی‏ها و مخمر بود. بعد از تهیه دوغ کفیر، به نسبت‏های 0، 5، 5/7 و 10 درصد آب پنیر گوسفندی به دوغ کفیر اضافه شد. نمونه‏ها در یخچال نگهداری شده و در فواصل زمانی (روز اول، هفتم، چهاردهم، بیست و یکم و بیست و هشتم) مقدار اسیدیته ، pH، تعداد لاکتوباسیل‏ها، لاکتوکوکسی‏ها و مخمرها تعیین گردیدند. نتایج مطالعه نشان داد که بالاترین تعداد لاکتوباسیل در روز چهاردهم و بیست و یکم به ترتیب log cfu/ml 30/0 ± 32/9 و 30/0 ± 23/9 بود. بیشترین تعداد لاکتوکوکسی ها ‏در نمونه شاهد و کفیر حاوی 5/7 درصد آب پنیر در روز 21 به تعداد log cfu/ml 17/0 ± 42/10 بود. بالاترین تعداد مخمر در نمونه شاهد، 5 و 5/7 درصد آب پنیر در روز بیست و یکم به ترتیب log cfu/ml 17/0 ± 37/7، 17/0 ± 87/7 و 17/0 48/7 بود. نتایج ارزیابی حسی نشان داد که در بین نمونه ها دوغ کفیر حاوی 5 و 5/7 درصد آب پنیر از نظر مطلوبیت کلی بالاترین امتیاز را کسب کردند. با توجه به نتایج حاصله نوشیدنی کفیر حاوی 5/7 درصد آب پنیر گوسفندی برای تولید توصیه می گردد.
کلیدواژه‌ها
کفیر
آب پنیر گوسفندی
لاکتوباسیل
لاکتوکوکسی
مخمر

موضوعات

عنوان مقاله English

The effect of adding ewe's cheese whey on the quality of kefir drink

نویسندگان English

Mehdi Beidaghi 1
Mohammad Hosein Movassagh 2
1 MSc Student in Food Science and Technology, Department of Food Science and Technology, Shabestar Branch, Islamic Azad University, Shabestar, Iran
2 Associate Professor, Department of Food Hygiene and Food Quality Control, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
چکیده English

Kefir is a common drink in the Central Asian region and it has beneficial effects in improving the health of consumers. The aim of this study was to investigate the effect of adding different ewe's cheese whey to kefir drink on the survival rate of microorganisms of kefir including Lactobacilli, Lactococci and yeast. After the preparation of kefir drink, the ratio of 0, 5, 7.5 and 10% ewe's cheese whey was added to kefir drink. The samples were stored in the refrigerator and acidity, pH, number of Lactobacilli, Lactococci, and yeast were determined at 1, 7, 14, 21, and 28 days. The results of the study showed that the highest number of Lactobacilli on 14th and 21th days was 9.32 ± 30.0 and 9.23 ± 0.30 log cfu/ml, respectively. The highest number of Lactococci in the control and kefir samples contained 7.5% whey on 21th day was 10.42 ± 0.17 log cfu/ml. The highest number of yeast in samples have 0, 5 and 7.5% whey in the 21th day was 7.37 ± 0.17, 7.87 ± 0.17, and 7.48 ± 0.17 log cfu/ml, respectively. The results of sensory evaluation showed that in the samples of kefir drinks containing 5 and 7.5% whey produced the highest score in overall utility. According to the results, it seems that kefir dough containing 7.5% whey can be used to produce kefir drink.

کلیدواژه‌ها English

Kefir
ewe’s cheese whey
Lactobacilli
Lactococci
Yeast
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