SENSORY AND PHYSICO-CHEMICAL PROPERTIES OF COMMERCIALLY AVAILABLE KEFIR **

Abstract

**Original scientific paper Abstract: The purpose of this work was to evaluate the quality of commercial kefir, obtained from the local market. Kefirs produced by eight manufacturers were analysed. Four of them were classified as factory with large scale of production and signed: D1, D2, D3, and D4. Three kefirs marked: M1, M2, M3 originated from the local dairy cooperatives. One evaluated product signed T1 was sold as cheap brand in hypermarket. Kefirs were evaluated for the sensory properties, chemical composition (fat, protein, total solids, solid non fat – snf), flow curve and area of hysteresis loop between upward and downward curve of stirred kefir. Flow curves were described by two rheological models: Ostwad de Waele, and Casson, the apparent viscosity was calculated as well. Most of the analysed kefirs were characterised by satisfactory sensory quality, but only the product D2 got the maximal note close to maximal 5.0. Unexpectively kefir D1 obtained from well known brand manufacturer was determined as the lowest sensor