تصنيع المعزز الحيوي لحليب الكيفير Kefir الجاف و المحمل على بعض المواد العلفية مع أو بدون مسحوق الشوندر Beta vulgaris أو مسحوق الألمازة Helianthus tuberosus

Abstract EN

This study was conducted from 10/ 4 /2016 to 7/ 6 /2016 for the purpose of manufacturing probiotic milk powder Kefir according to six stages in the laboratory of microbiology at Animal Production Department, College of Agriculture, University of Basrah .The first stage involved the fermentation process of kefir grains with fat-free milk.

In the second stage Kefir fermented milk precipitated was using the centrifuge, In the third stage biomass residual Kefir feremented Milk drying process was conducted , In the fourth stage, dried mass was added to filler materials at different concentrations including 5 , 7.5 and 10 g kg-1 .

as wheat ,Yellow corn , Soybean and Wheat bran .In the fifth stage, 10 gkg-1 of sugar beet milled or 30gkg-1 of Helianthus tuberosus powder were added with each filler materials.

In the last stage, the total lactic acid bacterial count of the final product was determined after each stage to know the best number of bacteria for each filler materials.

The results showed that the wheat bran , wheat and Yellow corn better than Soybean meal (p< 0.05) as a material carrier when drying Kefir fermented milk .

Added sugar beets milled as a filler reduced the number of total lactic acid bacteria compared with Helianthus tuberosus powder , which worked to decreased the number of total lactic acid bacteria in the milk kefir dried.