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

Table 3

Sugar and ethanol composition in unfermented and fermented cow’s milk and soy milk with kefir grains.

Sugar/ethanol (mg 100 mL^−1)	Unfermented cow’s milk	Fermented cow’s milk	Unfermented soy milk	Fermented soy milk
Ethanol	ND	1.92 ± 0.36	ND	0.37 ± 0.02
Glucose	8.78 ± 7.81	34.74 ± 0.69	2.38 ± 0.05	4.01 ± 0.16
Fructose	ND	ND	1.74 ± 1.08	2.60 ± 2.90
Lactose	4703.14 ± 84.86	3314.17 ± 57.81	ND	ND
Sucrose	ND	ND	750.88 ± 12.87	161.44 ± 1.73
Raffinose	ND	ND	38.44 ± 8.14	38.82 ± 5.06
Stachyose	ND	ND	611.08 ± 8.01	658.55 ± 2.85
Total sugar	4711.92 ± 92.67	3349.88 ± 59.85	1404.52 ± 30.15	865.79 ± 12.72

ND: not detected.