2026-09-20T21:55:44Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/00009495 2024-05-20T05:14:15Z 1582963390870:1582967436313

Processing and Characterization of Coconut Milk Kefir Khin Si Win Abstract Kefir is a delicious dairy product and also rich in probiotics. In this research work, coconut milk kefir was prepared by the fermentation of fresh coconut milk with milk kefir grains. Kefir grains are a mixture of beneficial lactic acid bacteria and yeast with a polysaccharide matrix. Mature and fresh coconuts were collected from Mingaladon Township, Northern District, Yangon Region. Firstly, the physico-chemical and nutritional values of raw coconut milk were determined by the AOAC method. Secondly, the most suitable processing conditions were studied. The applied fermentation conditions for the processing of milk kefir were fermentation temperature, 25°C and fermentation time, 24 h. About 10 % (w/w) of milk kefir grains was found to be the most suitable amount of coconut milk (4.5 ± 0.1, % Brix) for coconut milk kefir processing. The physico-chemical characteristics and nutritional values of processed coconut milk kefir were found to be acceptable when compared with the literature values. Furthermore, the organoleptic properties of processed coconut milk kefir were studied, and the microbial examinations were also conducted for the shelf-life. The processed coconut milk kefir (without preservative) under the refrigerated condition (0 – 4 °C), 7 days stored, was found to be safe and nutritious under the guidelines for the microbiological quality of various foods. 2022-12-30 https://meral.edu.mm/records/9495