Change of Microbiological Properties of Strawberry and Apricot Flavored Kefir During Storage

Kefir is a drinkable fermented dairy product obtained from lactic acid bacteria, yeast and acetic acid bacteria found in kefir grains, resulting in metabolic activity in the milk. In recent years, there are changes in consumer demand and fruity and aromatic milk products are mostly preferred by consumers. In this research, microbiological properties of fruit-flavored kefir produced by using cow milk, kefir grain and fruit flavor (apricot and strawberry) were investigated during 21 days of storage. Microbiological analyzes were carried out for fruit-flavored kefir samples on the 1st, 7th, 14 th and 21st days of storage and kefir grains. In this context, total mesophilic aerobic bacteria, Lactobacillus spp and Lactococcus spp., yeast and coliform group microorganism analyzes were performed. While the microbiological properties of apricot and strawberry flavored kefir samples showed change during storage, coliform bacteria were not found in any of the samples