DESENVOLVIMENTO DE KEFIR DE LEITE E SORO DE BÚFALA E CARACTERIZAÇÃO COMO ALIMENTO FUNCIONAL

Abstract

Kefir is a highly consumed fermented dairy beverage with a diverse microbiological composition that directly contributes to health maintenance. This fermented milk can be produced from various animal milks, such as cow, sheep, camel, and buffalo milk. Buffalo milk naturally presents notable nutritional properties and is particularly suitable due to its yield in the production of dairy derivatives. Buffalo milk whey is a dairy by-product of great nutritional value, which can also be used as a raw material for other dairy products. The objective of this study is to develop and characterize kefirs made from buffalo milk and buffalo milk whey, and to evaluate their functional potential through microbiological quantification under different compositions and processing and storage conditions. Kefir formulations were produced using 100% buffalo milk, 100% cow milk, and variations with the addition of 30% and 40% buffalo milk whey. The kefirs were produced using both the traditional method and a modified method varying fermentation time and temperature. Physicochemical characterization (moisture, ash, protein, total fat, titratable acidity, and pH) and microbiological analysis (lactic acid bacteria and yeasts and molds) were carried out on grains acclimated to buffalo milk and on the developed kefir formulations. The kefirs were flavored with diet pineapple jam and underwent sensory analysis using an affective test with a hedonic scale, evaluating attributes such as overall acceptance, appearance, color, flavor, aroma, acidity, texture, and purchase intent. Shelf life was studied over 28 days, analyzing physicochemical parameters (pH and acidity) and sensory attributes (overall acceptance, appearance, color, flavor, aroma, acidity, texture, and purchase intent) at times T0, T14, and T28, and microbiological parameters (Escherichia coli, Salmonella spp., lactic acid bacteria, and yeasts and molds) at T0, T28, and T42. Statistical analysis was performed using one-way ANOVA and Tukey’s post-hoc test, and two-way ANOVA with Sidak’s post-hoc test, considering a 5% significance level. Kefirs made with buffalo milk and buffalo milk whey showed physicochemical compositions consistent with expected kefir parameters and microbiological compositions in accordance with Brazilian legislation. Formulations containing buffalo milk and buffalo milk whey showed higher acceptability indices compared to the kefir made with cow milk. Therefore, the use of these raw materials for kefir production proves to be innovative, with good yield, favorable nutritional and microbiological quality, and suitable for the development of a healthy, sustainable food with probiotic functional properties.