Kefir Coculture Essay

The use of kefir coculture as a starter in the production of ricotta like cheese made from different types of milk was investigated. Total solids, total nitrogen, protein as well as fat/dry matter values were high on produced cheese made from buffalo's milk with kefir coculture in comparison with the same treatments made from cow and goat's milk with kefir coculture as a starter or the ricotta cheese made from buffalo's milk with yoghurt starter as a control. As well as that use of buffalo's milk for the making of ricotta like cheese affected the preference of the tasters and gained the tasters’ preference compared to the other treatments. Overall, the use of kefir coculture suggested improvement of ricotta like cheese sensory characteristics
The composition of kefir grains is variable and not well defined. It is described as a symbiotic association between lactic and acetic bacteria and yeast. Kefir is an acid, viscous, slightly carbonated dairy beverage [Garrote et al., 2001], and related to a variety of health benefits [McCue & Shetty, 2005 & Rodrigues et al., 2005]. Traditionally kefir grains have been used for centuries in many countries, for example, in Tibet, China, as the natural starter in the production of the unique self-carbonated dairy beverage [Saloff-Coste, 199]. Kefir grains contain a complex microbial symbiotic mixture of lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc, and Streptococcus spp.), and yeasts (Kluyveromyces, Candida, Saccharomyces and Pichia) [Farnworth, 2005 & Witthuhn et al., 2005]. Ricotta cheese is a high moisture soft cheese [Modler & Emmons, 2001]. It can be produced using cheese whey or milk, or a mixture of both [Pizzillo et al.,2005]. Ricotta cheese is very mild and it is used in many Italian dishes. Fresh Ricotta cheese had a mild and muty flavour and is used as a flavor enhance in Salad [Kosikowski, 1982]. Several methods have been suggested for Ricotta cheese making [Weatherup, 1986 and Modler & Emmons, 1994]. These include study the effect of type of acidulant on the quality of Ricotta cheese. Making ricotta like cheese with kefir grains, which yeasts and lactic acid bacteria coexist in a
The following microbiological analyses were performed: (i) determination of total aerobic counts on nutrient agar (Oxoid) at 30°C for 48 h, (ii) coliforms on MacConkey agar (Oxoid) by incubation at 30°C for 24 h, (iii) yeasts and molds by incubation on malt agar (Oxoid) (pH adjusted to 4.5 by sterile solution of 10% lactic acid) at 30°C for 48 h, and (iv) staphylococci by incubation on Staphylococcus agar No. 110 medium (Oxoid) at 37°C for 48h [Atlas,