Physical, chemical and microbiological properties of kefir with fruit in edible consistency

In this thesis; some properties of kefir produced with milk, containing high dry matter content, and different fruit sauces were investigated. The dry matter content of milk was increased to 18% with skimmed milk powder to produce kefir used in the research. The produced kefir was mixed with strawberry, raspberry and peach sauces at different doses as 12, 15 and 18%. The samples were stored at +4°C and the some physicochemical, sensorial and microbiological analysis were carried out to samples at 1., 8. and 15. days of storage. According to results, it was determined that while dry matter, lipid and protein contents and pH, water holding capacity and lactic acid bacteria count of samples decreased, titratable acidity and viscosity increased during storage. The sensorial score of samples also decreased during storage. While the kefir with raspberry sauce had the highest aroma score, the kefir with strawberry sauce had the highest form, texture, appearance and color scores in the sensorial evaluation. As a conclusion, the increment in the fruit sauce ratio increased aroma, appearance and color scores of produced kefir samples.