ArticleGels (Basel, Switzerland)2025
Designing Spoonable Milk Kefir Gels: From Fermentation Optimization to Clean-Label Gel Structuring with Psyllium.
Article in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
Kefir is a fermented dairy product whose structural properties can be modified to enhance its nutritional and sensory profile. The objective of this study was to develop spoonable milk kefir gels by optimizing fermentation conditions and incorporating psyllium and calcium chloride as structuring agents. In the initial phase of the study, a full factorial design was employed to conduct a comparative analysis of whole milk and skimmed milk during the fermentation process of kefir. The study encompassed the evaluation of the impact of various parameters, including inoculum level, temperature, and fermentation time, on the acidification kinetics of the fermentation process. This evaluation was facilitated through the measurement of pH and total acidity levels. Skimmed milk demonstrated accelerated acidification, consistently attaining a final pH of 4.08 and a total acidity of 9.99 g·L
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