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Vitamin profiles of kefirs made from milks of different species
Article first published online: 29 JUN 2007
DOI: 10.1111/j.1365-2621.1991.tb01985.x
Issue
1365-2621/asset/cover.gif?v=1&s=514334880206bf9323cb13db52b9cf209526d3b0 "International Journal of Food Science & Technology")
International Journal of Food Science & Technology
Volume 26, Issue 4, pages 423–428, August 1991
Additional Information
How to Cite
KNEIFEL, W. and MAYER, H. K. (1991), Vitamin profiles of kefirs made from milks of different species. International Journal of Food Science & Technology, 26: 423–428. doi: 10.1111/j.1365-2621.1991.tb01985.x
Publication History
- Issue published online: 29 JUN 2007
- Article first published online: 29 JUN 2007
- Received 21 July 1990, revised and accepted 5 April 1991
- Abstract
- References
- Cited By
Keywords:
- B-complex vitamins;
- cow milk;
- ewe milk;
- goat milk;
- kefir;
- mare milk;
- orotic acid
Summary
Kefirs were produced under laboratory conditions using 10 different kefir grain cultures from different households, and reconstituted cow, ewe, goat and mare milk as substrates. The base milks and corresponding kefirs were examined for their content of water-soluble vitamins and orotic acid. On average, enrichment of vitamin concentration of>20% was observed with thiamine (only ewe milk kefirs), pyridoxine (kefirs from all milk species except cow milk), and folic acid (kefirs from all milk species except mare milk). Orotic acid content was reduced during fermentation throughout.