Influence of different kefir yeasts their mixtures and packaging methods on the quality of kefir

The research was carried out in UAB „X“ milk processing company. A combination of three yeasts - production yeast, dry yeast, dry yeast with production yeast - was chosen for milk fermentation. When fermented with dry yeast, the yeast ratio of 2: 4 was used in combination. After evaluating the quality of the production kefir yeast, 4% of the kefir leaven is added during the leavening installation, and 2% of dry leaven is added during the same leaven. Production of kefir mushroom yeast was produced (grown) in the yeast department of UAB „X“ milk processing company. The company has investigated the kefir sensory, physico-chemical (titratable acidity and pH) and microbiological indicators, the total number of bacteria, coliform bacteria, lactic acid bacteria, yeast and mold