Comparison of the sensory profiles of kefir, buttermilk and yogurt

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