摘要：In this study, the effect of using different incubation temperatures (25 ºC and 42 ºC) and kefir adjunct culture on microbiological, physicochemical and sensory properties of yogurt was investigated. Inulin , a prebiotic , was used as a fat replacer in non-fat yogurt production. According to the microbiological results, Lactobacillus counts were significantly affected by using adjunct culture and different incubation temperatures. Yogurts made with the yogurt culture and inulin at 42°C had the best score for sensory characteristics. Also, yogurt produced with adjunct kefir culture and inulin incubated at 42ºC had the second highest scores. Yogurt made with kefir culture and incubated at 42ºC received the lowest scores for overall sensorial characteristics. Yogurts produced with adjunct kefir culture had medium-sized holes (around 0.5 cm diameter) due to CO2 formation as a result of alcoholic fermentation. Using kefir culture in yogurt samples significantly affected the taste scores according to results of sensory analysis.
