Preparation, characterization and evaluation of milk-based kefir goat

Abstract

The production of goat milk can become an important tool in the politics of food production and food security, thus suggesting the development of new products to add value and increase its acceptance, for example, kefir is a drink made from fermented milk at room temperature. Considering the potential about the goat milk like a food, this work was developed to create a fermented product (Kefir) with base in goat milk and to evaluate their physical-chemical characteristics and acceptance. The pasteurized goat milk received the addition of kefir unhydrated grain. Analysis of pH, acidity, humidity, ask and density, were realized. The tests were realized with sixty people that tried about preference and intention buy test with a prefer scale. Four formulations were tested, one with a natural (A) savor and three with strawberry savor with different concentrations: (B, C and D) 30, 40 and 50 %. The preference between the samples were analyzed with statistics using the variance (ANOVA) and the average comparison was determined using the Tukey Test for average comparison a level of 5 %. The results showed that had a great acceptance wish the strawberry savor (D), but some opposition about the goat milk odor.