Influence of Productive Conditions on Kefir Yoghurt Quality with Strawberry Additiv

Abstract

Kefir is considered a nutritious drink containing vitamins and minerals. Kefir differed from normal yoghurt in that it is fermented by both lactic bacteria and yeast. Keffir was available in the world market for a long time but this product is new to Vietnamese consumers. The present research was carried out to determine the best conditions in the fermentation process of Kefir yoghurt added with strawberry by organoleptic analysis, alcohols and acids tests. The results showed that strawberry juice additrion at a rate of 15%,  Kefir stock at a rate 7% and fermentation at 95 Thorner degree and the with final addition of 30% succrose syrup at a rate of 30% resulted in high quality Kefir yoghurt