Akademik Veri Yönetim Sistemi
Nordic Dairy Congress, Reykjavik, İzlanda, 20 - 22 Mayıs 2025, (Özet Bildiri)
Milk is highly nutritional and contains protein variants such as casein A1 and A2. Recently, consumers have preferred A2 milk because of its potential health benefits. A2-milk, which contains A2 β-casein, is believed to be more easily digestible than A1-milk. Also, studies show that A1-milk can lead to inflammation and discomfort because of the formation of β-casomorphins(BCM-7) in sensitive individuals. Moreover, the studies report linking A1-casein to diseases such as type-1 diabetes, heart disease, and autism. Therefore, this study aimed to compare the functional properties of kefir obtained from A1 and A2-milk. Kefir culture and GABA producer Pediococcus acidilactici, which has probiotic properties and was isolated from the fermented cereal beverage “boza”, were used as starter cultures. Four different kefir were produced in the study: from A1 and A2-milk with only kefir culture (AK1, AK2,r espectively) and with kefir culture and P.acidilactici GD-1 (AK13 and AK23, respectively). The samples' sensory, microbiological, physicochemical properties (pH, titratable acidity, dry matter, amino acid and organic acid profile, protein and fat content) and functional properties (antidiabetic activity, GABA and EPS content) were examined. The sensory evaluation results showed that the most preferred samples were AK2 and AK23. Samples’ pH values, titratable acidity as %lactic acid, dry matter amounts were 4.03(AK13)-4.09(AK23), %0.80(AK1)-0.89(AK2), %11.58(AK23)-12.56(AK2), respectively. The GABA production of P.acidilactici GD-1 was determined as 206.69±10.03 mg/kg. The EPS contents of samples were 6.26(AK1)-10.85 (AK23). The study showed that A2-milk has the potential to be used in kefir and is superior in increasing the functional properties of the product.