The Effect of Incubation Period on the Shelf Life of Kefir Beverage Prepared with Kefir Culture

The aim of this study was to examine the effect different incubation times on shelf life kefir. For purpose, kefir samples were first incubated for 8, 12, 18, 24 and 36 hours, creating 5 groups. It then stored at 4±1°C 21 days.. Microbiological (Lactobacillus spp., Lactococcus yeast), chemical (pH, titratable acidity), sensory analyses groups performed during storage period. Lactobacillus (7.80 log10 cfu/mL), (7.30 cfu/mL) yeast (6.14 counts higher in that a long time, changes observed process depending time. determined acidity became as length time increased. results showed had an spp. counts, pH (P