CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GOAT MILK KEFIR DURING STORAGE UNDER DIFFERENT TEMPERATURES

<p><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="en-GB">This research was conducted to study the chemical and microbiogical properties of goat milk kefir stored under different temperatures and storage time. A completely randomized design, factorial pattern 3 x 3 was used in this study. The first factor was storage temperature (-1 to -5; 1 to 5 and 6 to 10</span></span></span></span><span style="color: #000000;">^{<span style="font-family: 'Times New Roman', serif;"><span><span lang="id-ID">o</span></span></span>}</span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="en-GB">C) and the second factor was storage time (10; 20 and 30 day</span></span></span></span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="id-ID">s</span></span></span></span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="en-GB">). Each treatment has three replicates. Variables observed included pH, water activity (aw), total lactic acid bacteria (LAB), and total yeast. Data were subject to analysis of variance and Duncan’s multiple range t</span></span></span></span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="id-ID">est</span></span></span></span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="en-GB">. Results showed that storage time and temperature had significant effects on pH. The lowest pH of Kefir was obtained by storing it for 10 days at 6 to 10</span></span></span></span><span style="color: #000000;">^{<span style="font-family: 'Times New Roman', serif;"><span><span lang="id-ID">o</span></span></span>}</span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="en-GB">C. Titratable acidity was significantly affected by temperature, and kefir stored at 6 to 10</span></span></span></span><span style="color: #000000;">^{<span style="font-family: 'Times New Roman', serif;"><span><span lang="id-ID">o</span></span></span>}</span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="en-GB">C has the highest titratable acidity. Storage time and temperature had no significant effects on water activity, and the average water activity of kefir was 0.875±0.028. Total LAB and total yeast were significantly affected by temperature, but not by storage time. In average, total LAB and total yeast in kefir were 7.17± 0.92 log cfu/ml and 6.76± 0.39 log cfu/ml</span></span></span></span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="id-ID">, respectively</span></span></span></span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="en-GB">. In conclusion, this study confirmed that temperature of storage has a major contribution to the characteristics of kefir made from goat milk; hence it has to be considered when handling kefir for a</span></span></span></span><span style="color: #000000;"><span style="font-family: 'Times New Roman', serif;"><span><span lang="en-GB"> longer period of time.</span></span></span></span>