Determination of benzoic acid level during fermantation in kefir

In this study, different kefir culture and kefir grain produced by kefir were determined by the fermentation and disintegration of benzoic acid and the change of benzoic acid during storage. For this purpose, goat milk, various starter cultures and kefir were used in the production of kefir. Kefir were produced by traditional production method. The study was performed in a single production with two replications. The physicochemical, microbiological and sensory properties of kefir samples were examined on days 1, 7, 14, 21, 28 during 28 days of storage. Benzoic acid formation level, acidity, proteolysis, the number of microorganisms related to the relationship between the parameters were tried to be established and the results obtained were evaluated. Kefir samples produced in the study were found to contain benzoic acid in the range of 8.5 - 26.6 mg / kg.It was found that the change in the samples in different storage periods was statistically significant (p <0.05).During storage, hippuric acid was not detected in the kefir samples. In this way, it was revealed that the hippuric acid, initially detected in raw goat milk, was converted into benzoic acid by the natural route during the storage period. The benzoic acid content in the kefir samples was not significantly affected by the initial culture used (p> 0.05). The results showed that the content of the hippuric acid in raw milk and the amount of benzoic acid in the kefir are affected by the specific growing conditions of the animals where the raw milk is used. The composition of milk and its organic acid content depend on various factors such as the animal's breed, age, nutrition, seasonal differences, diseases, and lactation time. In our country, there is no limit value in the regulations and communiqués on the amount of benzoic acid which may occur naturally.The aim of this study is to provide a source for a lack of food legislation and to guide the new studies on this issue.