Methods for making kefir and fermented milks based on kefir

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Abstract
SUMMARY: Flavour, aroma and appearance of milks fermented with commercially available kefir grains were compared with similar characteristics of heat treated (90 ΰC/30 min) milks that had been fermented with aroma producing starters in addition to the kefir grains. The starters used were either a mixture ofStreptococcus lactissubsp.diacetilactisandLeuconostoc cremoris(lactic culture) or ofStr. thermophilusandLactobacillus bulgaricus(yogurt culture).Two methods of fermentation were investigated involving removal of the grains followed by (i) a second fermentation of the kefir with the aroma-producing organisms and (ii) combining the kefir with aroma-producing organisms for use as a starter to ferment a further sample of heat-treated milk. Products were assessed by a taste panel and marked for acceptability. Addition of lactic or yogurt cultures resulted in products with increased mean scores for aroma and more acceptable flavours.