Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora

The aim of the study was to assess antioxidant potential goat’s milk and whey from fermented with selected bacteria strains kefir grain (L. plantarum, L. fermentum, rhamnosus acidophilus) regard cow’s same strains. assessment made by ABTS, DPPH, TPC FRAP methods. work also assessed metabolic activity tested lactic acid using measurement electrical impedance changes in growing medium. highest values describing were found for acidophilus. It that time cooling storage causes significantly increasing most analyzed samples. Metabolic milk. course curves similar, which confirms differences between cow goat