Preparation of Kefir fermented hazelnut milk

In this paper,kefirgrains were used as startercultures added in the hazelnut milk. Four factors:sugar consumption,inoculums size,fermentation temperature,fermentation time,which affected quality of Kefir products were selected. The optimal technology conditions of hazelnut milk Kefir were determined by using orthogonal exeperiments L9(34) . The results showed that the optimal fermentation condition was as follows:sugar consumption of 5% lactose and 5% sucrose,inoculums size of 5%,fermentation temperature of 31 ℃,fermentation time of 12 h. Final products had smooth taste and specific flavor.