Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk

In this study, donkey milk and cow used for kefir production the samples were characterised based on compositional microbiological properties, volatile aroma compounds, amino acid composition, sensory analyses during storage 21 days at 5 °C. Compared to (CMK), (DMK) had lower contents of total solids, fat, protein. Using resulted in a weaker body characteristic sample due its low solids content ratio casein. Acetaldehyde acetic formation remarkable level DMK. Besides, high lactose caused more ethanol kefir. Tyrosine, valine, arginine primary acids Donkey was evaluated as acceptable aspect sensorial properties such taste odour. Based present results, it could be concluded that probiotic fermented beverage can produced from milk.