{"_buckets": {"deposit": "17713c9a-05df-493b-8f59-226ea86e7a6f"}, "_deposit": {"created_by": 235, "id": "9495", "owner": "235", "owners": [235], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "depid", "value": "9495"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00009495"}, "author_link": [], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Processing and Characterization of Coconut Milk Kefir", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Abstract\nKefir is a delicious dairy product and also rich in probiotics. In this research work, coconut milk\nkefir was prepared by the fermentation of fresh coconut milk with milk kefir grains. Kefir grains\nare a mixture of beneficial lactic acid bacteria and yeast with a polysaccharide matrix. Mature\nand fresh coconuts were collected from Mingaladon Township, Northern District, Yangon\nRegion. Firstly, the physico-chemical and nutritional values of raw coconut milk were\ndetermined by the AOAC method. Secondly, the most suitable processing conditions were\nstudied. The applied fermentation conditions for the processing of milk kefir were fermentation\ntemperature, 25°C and fermentation time, 24 h. About 10 % (w/w) of milk kefir grains was\nfound to be the most suitable amount of coconut milk (4.5 ± 0.1, % Brix) for coconut milk kefir\nprocessing. The physico-chemical characteristics and nutritional values of processed coconut\nmilk kefir were found to be acceptable when compared with the literature values. Furthermore,\nthe organoleptic properties of processed coconut milk kefir were studied, and the microbial\nexaminations were also conducted for the shelf-life. The processed coconut milk kefir (without\npreservative) under the refrigerated condition (0 – 4 °C), 7 days stored, was found to be safe and\nnutritious under the guidelines for the microbiological quality of various foods."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "kefir"}, {"interim": "coconut milk kefir"}, {"interim": "fermentation"}, {"interim": "coconut milk"}, {"interim": "milk kefir grains"}, {"interim": "lactic acid bacteria"}, {"interim": "yeast"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2024-05-20"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Khin Si Win (1 to 10 ).pdf", "filesize": [{"value": "272 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 272000.0, "url": {"url": "https://meral.edu.mm/record/9495/files/Khin Si Win (1 to 10 ).pdf"}, "version_id": "687c5997-52cf-495d-b2bc-3c1ca2f250d1"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "2022", "subitem_journal_title": "University of Yangon Research Journal 2022", "subitem_pages": "1-10", "subitem_volume": "Vol. 11, No.2"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Khin Si Win"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2022-12-30"}, "item_title": "Processing and Characterization of Coconut Milk Kefir", "item_type_id": "21", "owner": "235", "path": ["1582967436313"], "permalink_uri": "https://meral.edu.mm/records/9495", "pubdate": {"attribute_name": "Deposit date", "attribute_value": "2024-05-20"}, "publish_date": "2024-05-20", "publish_status": "0", "recid": "9495", "relation": {}, "relation_version_is_last": true, "title": ["Processing and Characterization of Coconut Milk Kefir"], "weko_shared_id": -1}