摘要
One of the prerequisites for the successful implementation of goat kefir production on an industry is to understand its chemical properties and goat flavor, thus, the objectives of the present study were to determine the chemical properties of kefir inoculated with Taiwanese kefir grain, as well as to understand the influence of additional prebiotics on the middle chain length fatty acids of goat milk kefir. The morphology of kefir grain successively subcultured in goat milk were yellowish, irregular granules resembling cauliflower-like structures with mean diameter of 0.3-0.5 cm. Scanning election microscopy of two kefir grains depicts that both were composed of rod-shaped bacteria and yeast. The chemical composition results indicated goat kefir had higher levels of crud protein, crude fat as well as lactose and lower contents of lactic acid and ethanol than goat milk with significant difference (p＜0.05). Kefir manufactured by goat milk powder had significantly higher medium chain fatty acid than by fresh goat milk. This could be explained by the higher fat content in goat milk powder. Addition of growth promoters decreased the level of medium chain fatty acids. By comparing both growth promoters, adding peptide had significantly lower caproic acid and caprylic acid than isomaltooligosaccharide did.
並列摘要
One of the prerequisites for the successful implementation of goat kefir production on an industry is to understand its chemical properties and goat flavor, thus, the objectives of the present study were to determine the chemical properties of kefir inoculated with Taiwanese kefir grain, as well as to understand the influence of additional prebiotics on the middle chain length fatty acids of goat milk kefir. The morphology of kefir grain successively subcultured in goat milk were yellowish, irregular granules resembling cauliflower-like structures with mean diameter of 0.3-0.5 cm. Scanning election microscopy of two kefir grains depicts that both were composed of rod-shaped bacteria and yeast. The chemical composition results indicated goat kefir had higher levels of crud protein, crude fat as well as lactose and lower contents of lactic acid and ethanol than goat milk with significant difference (p＜0.05). Kefir manufactured by goat milk powder had significantly higher medium chain fatty acid than by fresh goat milk. This could be explained by the higher fat content in goat milk powder. Addition of growth promoters decreased the level of medium chain fatty acids. By comparing both growth promoters, adding peptide had significantly lower caproic acid and caprylic acid than isomaltooligosaccharide did.
延伸閱讀
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