Production, characterization and use of expendable kefir starter culture in the kefir production process

Abstract

AbstractUpon sterilization, freeze‐dried kefir grains are to be supplemented with yeast preparation, yeast showing the lowest survival in the course of freeze drying.A mixture of 20% sucrose solution and starch appeared to be the most efficient dispersing agent to protect yeast in the freeze‐drying process.A starter which is produced with the kefir starter culture, does not differ in its microbiological, biochemical and organoleptic properties from a starter as obtained with kefir grains in the same time, such starter shows a better consistency.The preparation of such starters is less laborious and less complicated than the preparation of starters using kefir grains.