The influence of technological process on quantity of ethanol and acidity in kefir

Ako proučavamo kefir u okviru grupe fermentiranih mlijeka vidjet ćemo da je on po sadržini alkohola bogatiji od ostalih napitaka. Karakteristične komponente kefira su mliječna kiselina, etanol i ugljični dioksid, te ga Kosikowski prema prirodi fermentacija svrstava u tip sa mliječno-kiselim i alkoholnim vrenjem.The authors discuss the problems of the increase of per cent of ethanol and acidity in kefir. Particularly are mentioned factors affecting changes, due to technological process and per cent of kefir culture added. The results of research have established a positive correlation between increase of acidity and cultivating temperatures, but a negative correlation between ethanol per cent and temperatures