Methods for making kefir and fermented milks based on kefir
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.
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- Authors
- Marshall, V. M., & Cole, W. M.
- Affiliations
- University of Reading (GB)
- ORCID
- Marshall, Valerie M.
- Venue
- Journal of Dairy Research
- Publisher
- Cambridge University Press (CUP)
- Published
- 1985-08
- Volume
- 52
- Issue
- 3
- Pages
- 451-456
- ISSN
- 0022-0299 (ISSN-L)
- 1469-7629
- OpenAlex
- W2163608282
- Cited by
- 114
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 3 · 2023: 1 · 2022: 1 · 2021: 8 · 2020: 5 · 2019: 6 · 2018: 1 · 2017: 1 · 2016: 3 · 2015: 7 · 2014: 7 · 2013: 3 · 2012: 9
- FWCI
- 1.93
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Dairy Research (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- kefir, fermented milk, kefir grains, Streptococcus thermophilus, Lactobacillus bulgaricus, heat-treated milk, consumer acceptance, secondary fermentation
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