This study was conducted to investigate the physicochemical properties of Kefir. The general composition of Kefir cultured in skim milk or milk was, respectively, 90.0 and 87.8% water, 3.2 and 3.0% protein, 0.45 and 3.64% lipid, 3.96 and 4.14% lactose, and 0.77 and 0.68% ash. Titratable acidity(TA) and pH of Kefir were 0.77 and 4.55, respectively. The amount of CO2 production was 6.23%, and the concentration of alcohol was 1.4%. Kefirgrain as observed by scanning electron microscope was a complex mixture of lactic acid bacteria and yeast in a symbiotic association.

• 최옥범 | Ok Beom Choi