# Quality Assessment of Organic Kefirs Made with Kefir Grains and Freeze-Dried Starter Cultures
## 4 Conclusions  
The results of the study allow us to conclude that organic cow milk is a suitable raw material for kefir production. Both the type of starter culture and the fermentation time affected the quality characteristics of organic kefir. By using the freeze-dried culture for 12 h; L24--kefir fermented with a freeze-dried culture for 24 h; G12--kefir fermented with kefir grains for 24 h. Different superscript letters (\({}^{\rm e-c}\)) indicate significant differences in the same kefir on different storage days. Superscript capital letters (\({}^{\rm\Lambda-D}\)) indicate significant differences between kefirs at the same storage day (\(p\leq 0.05\)). ## 4 Conclusions  
The results of the study allow us to conclude that organic cow milk is a suitable raw material for kefir production. Both the type of starter culture and the fermentation time affected the quality characteristics of organic kefir. By using the freeze-dried culture for 12 h; L24--kefir fermented with a freeze-dried culture for 24 h; G12--kefir fermented with kefir grains for 24 h. Different superscript letters (\({}^{\rm e-c}\)) indicate significant differences in the same kefir on different storage days. Superscript capital letters (\({}^{\rm\Lambda-D}\)) indicate significant differences between kefirs at the same storage day (\(p\leq 0.05\)). \begin{table}
\begin{tabular}{c c c} \hline \hline
**Hours** & **L** & **G** \\ \hline Lactobacillusili, log cfu/g & & \\
0 & 4.83 \({}^{\rm\Lambda A}\)\(\pm\) 0.07 & 7.69 \({}^{\rm B}\)\(\pm\) 0.35 \\
12 & 7.68 \({}^{\rm c}\)\(\pm\) 0.14 & 7.75 \(\pm\) 0.24 \\
24 & 6.59 \({}^{\rm\Lambda,A}\)\(\pm\) 0.21 & 7.57 \({}^{\rm B}\)\(\pm\) 0.27 \\ \hline Lactococci, log cfu/g & & \\
0 & 3.95 \({}^{\rm\Lambda,A}\)\(\pm\) 0.59 & 7.04 \({}^{\rm b,B}\)\(\pm\) 0.05 \\
12 & 5.39 \({}^{\rm b,A}\)\(\pm\) 0.02 & 6.49 \({}^{\rm a,B}\)\(\pm\) 0.36 \\
24 & 5.54 \({}^{\rm b,A}\)\(\pm\) 0.23 & 7.67 \({}^{\rm c,B}\)\(\pm\) 0.15 \\ \hline Yeasts and molds, log cfu/g & & \\
0 & 3.53 \({}^{\rm\Lambda,A}\)\(\pm\) 0.15 & 9.45 \({}^{\rm c,B}\)\(\pm\) 0.07 \\
12 & 4.42 \({}^{\rm b,A}\)\(\pm\) 0.40 & 6.90 \({}^{\rm a,B}\)\(\pm\) 0.11 \\
24 & 3.70 \({}^{\rm\Lambda,A}\)\(\pm\) 0.14 & 7.58 \({}^{\rm b,B}\)\(\pm\) 0.24 \\ \hline Non-LAB, log cfu/g & & \\
0 & 2.56 \({}^{\rm\Lambda,B}\)\(\pm\) 0.13 & \(<\)2 \({}^{\rm\Lambda,A}\) \\
12 & 3.54 \({}^{\rm b,B}\)\(\pm\) 0.57 & \(<\)2 \({}^{\rm\Lambda,A}\) \\
24 & 3.67 \({}^{\rm b,B}\)\(\pm\) 0.29 & 2.28 \({}^{\rm b,A}\)\(\pm\) 0.04 \\ \hline \hline \end{tabular} Explanatory notes: The table presents mean values \(\pm\) standard deviation. L—kefir fermented with a freeze-dried culture; G—kefir fermented with kefir grains. Different superscript letters (\({}^{\rm\Lambda-D}\)) indicate significant differences in the same kefir at different fermentation time. Superscript capital letters (\({}^{\rm\Lambda-D}\)) indicate significant differences between kefirs at the same fermentation time (\(p\leq 0.05\)).  
\end{table} 
Table 6: Contents of lactobacilli, lactococci, yeasts, and molds and non-LAB bacteria during fermentation of organic kefirs.