Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk

The main objective of the study was to determine the effects of fat replacers and storage time on kefir quality. The use of fat replacers and the storage time significantly affected the physicochemical, microbiological and sensory parameters. During storage time, protein (%), titratable acidity (%), pH and viscosity (cP) of kefir samples ranged from 2.89 to 3.48, 0.80 to 0.88, 4.27 to 4.42 and from 543.83 to 651.00, respectively. Ethyl alcohol (%), acetic acid (mg/mL) and lactic acid (mg/mL) contents of kefir samples ranged from 0.05 to 0.22, 0.22 to 0.25 and 1.73 to 1.82, respectively. In stored samples, Streptococci, Lactobacilli, yeast and total bacteria counts varied between 8.09 and 9.43, 8.09 and 8.54, 2.63 and 4.74, 8.10 and 9.44 log cfu/mL, respectively. Litesse‐added kefir samples had the highest total acceptability scores and revealed maximum acceptability levels at the 28 days of storage. PRACTICAL APPLICATIONS: Kefir is a refreshing fermented milk beverage and it has slightly alcoholic flavor. The production of kefir is unique because of a simultaneous combination of lactic acid and alcoholic fermentation of lactose. Although commercial kefir is traditionally manufactured from cow's milk, it has also been made from the milk of ewe, goats and buffalos. Goat milk has been identified as an alternative for infants and adults who are either sensitive or allergic to cow milk. The increasing awareness of consumers toward a healthy and balanced diet has forced the food industry to introduce fat‐reduced or low‐fat food commodities. Reduced‐fat kefirs can be produced by replacing partially the fat content of the milk base with low‐calorie products known as fat replacers.