Kefir de leite e soro de leite de búfala: Desenvolvimento, caracterização e vida de prateleira

Abstract

Kefir is a fermented milk with an enriched microbiological composition that has beneficial effects on health. The objective of this study was to develop and characterize kefirs made from milk and buffalo whey and to conduct a shelf-life study. Kefir formulations (100% cow's milk, 100% buffalo milk and variations in the addition of buffalo whey) were developed, flavored with diet pineapple jelly and characterized physicochemically and microbiologically. The shelf-life was performed for 42 days, analyzing physicochemical and sensory (T0, T14, T28) and microbiological (T0, T28 and T42) parameters. The kefirs developed presented protein contents (mg/100g) between 1.97 and 4.58, lipids between 2.35 and 5.10 and carbohydrates from 2.07 to 11.30, varying according to the raw material and microbiological composition according to Brazilian legislation. Therefore, the use of these raw materials is innovative, sustainable and beneficial to health.