Studies in Physical, Chemical and Microbiological Characteristics of Spray Dried Kefir with Skim Milk Filler

Ahmad Iskandar Setiyawan, Celine Auberta, Nurwantoro Nurwantoro, Andi Febrisiantosa

Abstract

Kefir is popular fermented milk that is easily found in a form of a drink product and is still less available in a form of powder. The drying process of kefir drink into kefir powder can be proceeded by a spray-drying method. This research aimed to evaluate the changes of physical, chemical, and microbiology characteristics of the kefir powder using skim milk filler with spray drying method. The Experiment was carried out by completely randomized design with 5 treatments of skim milk filler composition (w/v) (0%; 2.5%; 5%; 7.5 %; 10%) respectively. The result showed kefir treated with different concentrations of skimmed milk filler has a significant effect on its physical, chemical, and microbiological characteristics. It was concluded that supplementation of 10% skimmed milk was able to maintain the quality standard of kefir during the spray drying process.

 Keywords

Milk, Kefir, Powder, Spray Dry

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DOI: http://dx.doi.org/10.14334/Proc.Intsem.LPVT-2021-p.14

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