Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp

Abstract

Background: Kefir, a symbiotic fermentation product of yeast and lactic acid bacteria, offers significant health benefits as a functional food. However, its characteristic sour taste limits consumer acceptance, necessitating product innovation. Aim: This study evaluated the physicochemical, microbiological, sensory, and economic feasibility of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp. Methods: A 3×3 factorial randomized complete block design (n=27) was employed with Factor A: LAB concentrations (2%, 4%, 6%) and Factor B: avocado pulp concentrations (0%, 10%, 20%). Parameters assessed included pH, total titrated acids (TTA), antioxidant activity, proximate composition, total LAB count, sensory attributes (taste, flavor, texture), and income analysis. Results: Significant interactions (P [Open Vet. J. 2026; 16(1.000): 589-603]