Research Information System
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Girne, Cyprus (Kktc), 19 - 21 April 2018, pp.281
Kefir is an acidic, mildly alcoholic fermented milk product that has its origin in the Caucasian
mountains. Many health benefits have been attributed to kefir. The metabolic substances produced
during fermentation have proven neutraceutical activities. Kefir has important affirmative effects
on health when consumed regularly. Some of the bacteria may produce different fatty acid profiles
and functional fatty acids during the fermentation in dairy products by virtue of their metabolism.
In this study productions of kefir were performed after 1-3% addition of maltodextrin and inulin.
Kefir was produced from milk which has not additional maltodextrin and inulin as control. General
chemical compound (dry matter analysis, determination of fatty acid, protein and ash) and
conjugated linoleic acid (CLA) analysis were performed in raw milk before kefir production. CLA
analyses of kefirs were performed on 0, 2, 7, 14 and 21 days of the storage. CLA contents were
determined by a high-performance liquid chromatography (HPLC) method. This study showed that
CLA increased by fermentation but maltodextrin and inulin addition didn’t affect CLA amount
during the storage.