Project:

Milk fat content as a determinant of the viability of kefir grains and fermentation behavior

Students:

Carolyn Todd, Rose Norman

Institution:

York College/CUNY, Queens

Mentors:

Louis Levinger

Abstract:

Kefir grains are a symbiotic culture of both bacteria and yeast, known for their ability to ferment milk. Traditionally, kefir is made with whole milk, but advancements in the milk and dairy industry have made a wide variety of low-fat and non-dairy alternatives available to its consumers, and kefir users. Studies on the effects of milk fat on the development of kefir grains remain few. Therefore, this project strives to analyze the impact milk fat percentage has on appearance, microbial activity and characteristics of fermentation on kefir grains utilizing DNA barcoding methods. Grain formation, size, and structure will be recorded. Furthermore, fermentation behavior of the grains (separation into curd and whey) will be documented as well. Samples will be plated to sufficiently discern any differences. Results will provide clarity to comprehending how the availability of fat may alter the stability and growth of kefir grains.

Poster: