The quality of plain and supplemented kefir from goat's and cow's milk

Goat's or cow's milk was fortified with 2 g/100 g skimmed milk powder (SMP), whey protein concentrate (WPC) or inulin. All the milks were fermented with kefir grains at 25°C for 19 h and stored for 10 days at 5°C. All the kefir samples were analysed on the 1st, 5th and 10th day of storage. The acidity level remained very stable in all the samples during the storage period. Goat's samples have significantly lower viscosity and slightly lower sensory profiles, mostly due to softer consistency. Concentration of ethanol was low, regardless of milk type used, especially for control samples.