Vol. 12, Issue 5 (2023)

Author(s):
SR Jadhav, RJ Desale and DK Kamble

Abstract:
Kefir is a fermented dairy product which has been originated from the Caucasus Mountains. Initially, preliminary trials were conducted to finalize the incubation temperature and the level of fruit pulp. Mango, Jamun and Strawberry pulp were added for the preparation of fruit kefir. Kefir was prepared by incubating milk at 37 °C for 9 hrs + 24 °C for 15hrs and addition of Mango, Jamun and Strawberry pulp at 16%, 18% and 20% respectively. The average chemical score was 2.87% to 3.67% for fat, 3.36% to 2.79% for protein, 4.26% to 3.31% for reducing sugar, 13.10% to 11.10% for total solids, 0.62% to 0.72% for titrable acidity, 5.07 to 4.83 for pH, 0.62% to 0.68% for ash and viscosity range from 250.78 to 360.81mPas.