SKRIPSI PEMBUATAN ES KRIM PROBIOTIK DENGAN SUBSTITUSI SUSU FERMENTASI Lactobacillus casei subsp. rhamnosus DAN Lactobacillus F1 TERHADAP SUSU SKIM Oleh: STEFANUS ANDRIANTO F24103069 2008 DEPARTEMEN ILMU DAN TEKNOLOGI PANGAN FAKULTAS TEKNOLOGI PERTANIAN INSTITUT PERTANIAN BOGOR BOGOR8 NATURAL AND CULTURED BUTTERMILK RAVINDER KUMAR, MANPREET KAUR, ANITA KUMARI GARSA, BHUVNESH SHRIVASTAVA, VELUGOTI PADMANABHA REDDY, AND ASHISH TYAGI Contents 8.1 Introduction 203 8.2. Fermented or Cultured Milk: An Overview 205 8.3 Buttermilk 207 8.3.1. Chemical Composition of Buttermilk: 209 8.3.2. Processing and Drying of Buttermilk 210 8.4. Cultured Buttermilk 210 8.4.1 Starter Cultures Used for Cultured Buttermilk 210 8.4.2. Production of Cultured Buttermilk 213 8.5 Uses of Buttermilk 215 8.6 Health Benefits of Buttermilk 220 8.7 Summary 222 References 222 8.1 Introduction Milk has been a part of food since the dawn of civilization and also con- sidered 2s a complete food for human beings. The fermentation of milk is also an ancient technique for the preservation of milk. It is largely used as a means to preserving highly perishable products like milk apart from imparting other benefits to the finished product. This process is cartied out by the normal microbiota, while some of the fermentation is inten- tionally done by using specific microbes for a particular purpose. But the actual process and role of milk fermentation is yet to be completely under- stood. The inoculation of fresh milk with fermented milks was the process to maintain routine cultures for further use (Kerr and McHale 2001). But now, well-established starter cultures (i.e, lactobacilli streptococcus, ete.) 203SM Scientia Agraria Paranaensis KEFIR - GRAINS AND BEVERAGES: A REVIEW Rosane Freitas Schwan', Karina Teixcira Magalhiies-Guedes”; Disney Ribeiro Dias? SAPL1I37 —Dateeuia 104122014 Data do aceite: 17/12:2014 ‘Scientia Agraria Paranaensis SAP; ISSN: 1983-1471 ‘Marectal Candido Rondon, v. 14, n.1,jan./ma., p.1-9, 2015 ABSTRACT - Kelir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbidtic association in Kefir grains. The large number of microorganisms present in kefir and thelr microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the stahus of a natural probiotic designated as the 21th century youhurt The importance of probistics in food industry is growing, nowadays and further research should be performed an the symbiotic relations between different microorganisuss and how these interactions can result in nutritional and therepeutic benefits as curing and preventing human diseases and other disorders, This review indudes a thorough and detailed discussion on the stricture, micrebilogical and chemical composstien, and the production and utilization of kefi will be presented covering different aspects, Key words: bacteria, probiotic, symbiotic, yeast. Kefir— gritos e bebidas: uma revisito RESUMO - Kefir é uma bebida de Icite fermentado produzido pela agio de bacterias ¢ Leveduras que existem em associagio. simbistica em sraos de kefir. O grande nimera de microrganismos presentes no lefir, suas interagtes microbianas, 0s possiveis compostos Livativas resiltantes do metabolismo microbiano e os beneticios associados ao uso de bebidas ketir, cconferem o status de um probistico natural, desianado como o iogurte século XCX1. A importincia dos probidticos na indistr de alimentos esta crescendo hoje em dia © mais pesqisas devem ser realizadas sole as relagdes simbistiens entre diferentes micrerganismos € como essas interagées podem resultar em beneticios nutricionais e terapénticas, como a cura e prevengiio de doengas humanas ¢ oulzas desordens. Esta revisdo inciui uma discussio aprofundada ¢ detalhada sobre a composigio cestrutural, micrabiclégica e quimica do kefir. Fa producto e utlizagio de kefir serio também apresentados. Patavras-chave: tactéria, levedra, probiético, simbistico, *ageononis, Peofesor FhD in Agncltral Mcrabiclgy. Depanmest of Bslegy, Peder Univensy of Lamas (UFLA, Canpus Uneerstins, CEP 37 200 i, Ciera MG, Brak. el cohnnd@ ular * Corespondng athes ‘riloei, PhO Actual Odeaolay, Deparment of Bilogy, Peers Universi of Lasra(UFLA Campus Univesititie, CHP 37 200-000, amas, YG, Bras Eval ksramagianal ow SPhamacemed Picciematy, Froese PD it Food Seences, Depart of Pood Science Federal Vives of Lamas (UFLA), Caxpns Univasitane, (CEP 37 200-00, Lamas, 6, Brea Ea