Fermentacija kefira kombinacijom komercijalne kefirne kulture i kefirnih zrnaca

Kefir is a refreshing, fermented milk drink, produced by activity bacteria and yeasts, contained in kefir grains. As a part of this master thesis, multiple kefir samples are prepared. Samples contain different culture ratio (XPL1:kefir grains) in inoculum. They are tested at two different fermentation temperatures. Chemical, sensory and rheological tests are conducted on these kefir samples. Kefir samples fermented on 35°C showed the shortest fermentation time, while samples fermented with XPL1 culture showed the longest fermentation time on both temperatures. Viscosity of kefir fermented with XPL1 culture is higher compared to kefir fermented with kefir grains on both temperatures. Kefir samples which contain 50% inoculum of XPL1 culture and 50% inoculum of kefir grains showed the best results during sensory analysis.