The mineral composition of kefir produced from goat and cow milk

TÜRKER G., KIZILKAYA B., Cevik N.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, vol.11, no.2, pp.62-65, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 2
  • Publication Date: 2013
  • Journal Name: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.62-65
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

The mineral composition of kefir produced from cow and goat milk was determined. The macro (Ca, P, K, Na and Mg) and microminerals (Cu, Fe and Zn) were determined both in milk and kefir samples. The Ca/P ratio in kefir produced from cow and goat milk was 1.32. The Ca, P, Mg, Cu and Fe levels were significantly higher in kefir produced from cow milk than those in cow milk; the K and Na concentrations decreased in kefir produced from cow milk (P<0.05) while there was no change in the Zn levels. The concentrations of Ca, P, Na and Mg increased in kefir produced from goat milk while the levels of K and Fe were significantly decreased (P<0.05). No changes were recorded for Cu and Zn levels in goat milk and kefir produced from goat milk. Kefir produced from goat milk was a better source for Ca, P, K, Na and Mg minerals.