SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK

Abstract

The kefir is being considered as a functional food, produced through lactic fermentation and alcoholic milk by bacteria and yeast, like, possessing similar consistency to a yogurt, but the nutritional value and therapeutic much greater. It is from the mountains of the Caucasus and Central Asia has been consumed for thousands of years by the people of the mountains that relate their daily use with the longevity and health. This work was aimed to produce a kefi r from cow milk and goat milk and to evaluate the microbiological characteristics and acceptance of each product.