Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Table 1

Kefir grain weight and pH during seven consecutive fermentations with cow’s milk and soy milk.

Fermentation	pH		Grain weight (g)
	Cow’s milk kefir	Soy milk kefir	Cow’s milk kefir	Soy milk kefir
1	4.39	4.47	11.17	12.47
2	4.25	4.35	11.77	15.88
3	4.18	4.39	12.84	18.55
4	4.08	4.36	13.02	20.58
5	4.33	4.48	13.47	23.91
6	4.27	4.40	15.13	27.68
7	4.33	4.37	15.76	31.53
Average +SD	4.26 ± 0.10	4.40 ± 0.05

Fermentation was carried out at 25°C for 24 h at 10% (w/v) of grain inoculum. Initial pH: 6.61 (cow’s milk); 6.63 (soy milk). The initial weight was 10 g for both grains.