Cultivation of kefir grains in milk whey

In the article the results of the trials carried out with the aim to study cultivation of kefir grains in cheese whey for rational application of the secondary milk raw materials and receiving of the kefir grains biomass for further appli cation of the mass in cattle breeding are outlined. Cheese whey received after production of the brine cheese «Brynza» was subdivided into three types: natural, skim (received by separation of natural whey) and salted (received by addition of salt in the ratio 1,5 % of whey volume to skim whey). Kefir grains were cultivated in various media at the following regimes: kefir grains and whey ratio 1:40, temperature 20±2 °C, regularity of the cultivation medium replacement - 24-26 hours. Positive results were found for three types of cheese whey (natural, skim and skim salted), rapid growth of the kefir grains biomass was observed. Increase of the kefir grains mass for a week was on average 53 % in natural whey, 47 % in the skim unsalted whey and 38 % in the skim salted. The greatest increase for a month (5,2 times) was observed in the lot with natural whey and somewhat smaller (4,5 times) one was noted in the media with skim whey. Increase of the grains mass cultivated in the skim salted whey was minimum, but even here 3,6 times growth was established. Acidity of the three types of whey corresponded to the indices at which the most rapid increase of the kefir grains biomass is usual (10-12 °T). The 1,5 % level of salt in the skim whey has antagonistic effects on the biochemical processes taking place at kefir grains cultivation resulting also in reduction of the acidity of the medium. All the types of whey can be applied as a medium for the kefir grains biomass cultivation that can be used for production of the whole milk replacers and other feeds for animals breeding.

kefir grains, milk whey, cultural medium, kefir grains biomass