IMPACT OF LOCALITY ON THE SENSORY PROFILE AND PHYSICOCHEMICAL CHARACTERISTICS OF KEFIR FROM BOSNIA AND HERZEGOVINA

Abstract

Kefir is a fermented milk beverage originating from the Caucasus region. When compared to other fermented dairy products, kefir is unique due to the complex microbial flora in kefir grains, resulting in a combined fermentation process of the milk. Kefir grains are primarily composed of lactic acid bacteria, yeasts, and acetic acid bacteria. The microbial composition of kefir grains largely determines the formation of kefir's qualitative and technological properties, such as the physicochemical, biochemical, microbiological, and sensory characteristics of the ferment, as well as the growth rate of kefir grains (biomass).  
The production area can influence the qualitative parameters. The aim of this study was to determine the influence of kefir grain origin on kefir quality. Kefir grains were collected from different regions of Bosnia and Herzegovina.  
The results of the analysis of kefir produced from kefir grains from different locations showed a biomass increase above 5%, with pH values ranging from 4.1 to 4.6. The average sensory score of the analyzed kefirs (18.28) classified the kefir as extra class. The highest-rated samples were characterized by the following attributes: milky-sour, sharp, pleasant, with the typical flavor of kefir.