Comparison of Nutritional Value Between Kefir Milk (KM) and Fresh Milk (FM) in Goat Milk.

Kefir is known worldwide for its advantages which are most important to lactose intolerance symptoms associated with good probiotic bacteria and yeast. However, in Malaysia there is a lack of awareness in kefir product. Kefir can be derived from dairy animals such as cow, buffalo and goat. Nevertheless, reports on kefir derived from goat are scarce. Thus, the objectives of this study are (1) to compare the nutritional value between kefir milk (KM) and fresh milk (FM) in goat milk and (2) to compare the effect of storage time between (KM) and (FM) in goat milk. Therefore, this study will start with collection of raw goat milks and mixing of kefir grains in raw goat for (KM) sample only. After that, the sample will transport to undergoes milko scan machine for scanning the nutritional level of milk; fat, protein and lactose at Veterinary Faculty of University Malaysia Kelantan (UMK). Then, the sample have triplicated in Day 1, 4 and 8. The results indicated that the percentage of lactose in (KM) was significantly decreases from Day 1 to Day 8, but in (FM), in Day 4 was slightly decreases from Day 1 but increasing in Day 8. The percentage of fat in (KM) was significantly increase from Day 1 to Day 8, but in (FM) the value of mean in Day 8 was decrease from Day 4; 4.81 to Day 8; 3.97. Next, the percentage of protein in (KM) was significantly increases from Day 1 to Day 8 but in (FM) the percentage of protein was increases from Day 1 to Day 4 but slightly decreases in Day 8. In addition, the nutritional value between (KM) and (FM) samples were not significant (p>0.05) when the p-value of lactose, fat and protein were p=0.47, p=0.76 and p=0.53 respectively in Day 1. In Day 4, all the sample were significant (lactose, p=0.0001, protein, p=0.04 but not in fat content, p=0.27. However, in Day 8, all the sample were significant value, (p<0.05). It shows that all the sample in Day 8 were significantly difference; (p<0.05). In conclusion, it is seen that (KM) derived from goat milk produces the higher nutritional value in protein and fat content than (FM) but lower in lactose level.