Kefir fermented milk as starter culture in Minas Frescal cheese production

The present work aimed to produce Minas Frescal cheese with the replacement of commercial lactic culture by fermented kefir milk (FKM) and verify some its physicochemical characteristics, aiming mainly at development a new probiotic dairy product low production cost as compared use cultures. Kefir grains were added whole UHT 22ºC/24 hours in an incubator, after fermentation separated FKM was used manufacture cheeses addition 1, 3 or 5% total volume milk. They analysed concentrations fat protein manufacturing; acidity FKM, milk, FKM-added whey cheeses; those ones their solids (TS), (FTS) manufacturing yields evaluated. results obtained indicated that it possible using KFM all tested because for treatments close found literature cultures among only had significant differences, however more studies should be carried out standardization industrial process these cheeses.