Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Table 2

Proximate analysis of unfermented and fermented cow’s milk and soy milk with kefir grains.

	Unfermented cow’s milk (%)	Fermented cow’s milk (%)	Unfermented soy milk (%)	Fermented soy milk (%)
Ash	0.75 ± 0.02^a	0.75 ± 0.03^a	0.44 ± 0.04^b	0.40 ± 0.05^b
Proteins	3.23 ± 0.02^a	3.25 ± 0.16^a	4.47 ± 0.06^b	5.09 ± 0.29^c
Fat	1.11 ± 0.15 a	1.34 ± 0.34^a	3.51 ± 0.18^b	3.87 ± 0.12^c
Carbohydrates	4.79	3.73	1.21	0.60
Water	90.12 ± 1.26^a	90.93 ± 1.01^a	90.37 ± 0.10^a	90.04 ± 1.05^a

Values were shown as mean ± standard deviation except carbohydrates (calculated by subtraction). Different lowercase letters in rows indicate that the values are significantly different.