Taiwanese kefir grains: their growth, microbial and chemical composition of fermented milk

Kefir grain cultures were collected from three different households in the Taiwan area and designated T1, T2, T3 respectively. Kefir was made with T1; the time required for the kefir to reach pH 4.7 decreased as the rate of kefir grains added increased. But as for the overall rate of kefir grains added, no significant difference in weight increase per hour of kefir grains was observed. Three batches of kefir were made with T1, T2, T3, respectively. The time required for the kefir to reach pH 4.7 increased as the incubation temperature decreased. More weight increase per hour of kefir grains occurred at 21-30 degrees C. The compositions of the three different batches of kefir with 5% of kefir grains added, incubated at 21 degrees C, showed significant differences in terms of solids, lactose and ethanol. This phenomenon was attributed to the difference of microflora of kefir grains.