摘要：In this study, the effect of incubation temperature was investigated. Titratable acidity, pH, viscosity, whey separation, contents of acetaldehyde, alcohol, and carbondioxide, as well as sensory properties of kefir samples, incubated at (i) 20±1 oC, (ii) 25±1 oC, (iii) 30±1 oC, for 16 hours, following 2 days ripening, were compared. Incubation temperatures influenced the titratable acidity of the samples significantly (P<0.01) and the highest value was found in kefir incubated at 30 oC. From the point of pH value, viscosity, whey separation and acetaldehyde content, it was shown that there was no statistical difference among the samples, the significant variations on the above properties took place during the ripening period. On total volatile fatty acids and carbondioxide contents, neither incubation temperature nor ripening period, had caused a significant difference. According to the sensory evaluation, the sample fermented at 25 oC, was preferred to the other samples.
