Comparison of the sensory profiles of kefir, buttermilk and yogurt

Abstract

The composition and sensory profiles of buttermilk, kefir made by using ‘traditional’ and ‘modified’ starter cultures and plain yogurt have been characterized. There were clear differences between the sensory characters of the fermented milk products. In particular, there was a contrast between ‘traditional’ kefir and a ‘modified’ version developed in Poland. The ‘modified’ kefir was less acid, had little serum separation and was characterized by its creamy flavour. Based on previous experience of the key attributes influencing consumer choice of other types of fermented milk, it is likely to be more acceptable to the consumer in Western Europe than the ‘traditional’ kefir.