Production d’une boisson fermentée aromatisée aux dattes à partir de grains de kéfir

Abstract

The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical The aim of this study is to investigate the impact inoculum volume on physicochemical parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored parameters of milk kefir and identify the optimal inoculum size grains to produce flavored kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological kefir with the most desirable sensory perception. The study will also evaluate microbiological quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the quality and nutritional value of kefir incorporated with dry date powder, as well the microbiological composition of kefir grains used. microbiological composition of kefir grains used.microbiological composition of kefir grains used. microbiological composition of kefir grains used.microbiological composition of kefir grains used.microbiological composition of kefir grains used. microbiological composition of kefir grains used. microbiological composition of kefir grains used. microbiological composition of kefir grains used. microbiological composition of kefir grains used. microbiological composition of kefir grains used. microbiological composition of kefir grains used. microbiological composition of kefir grains used.microbiological composition of kefir grains used. Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and Physicochemical tests showed a rapid decrease in pH for 1% kefir compared to 3% (4.58 and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 4.1, respectively). An increase in acidity was recorded for both products (82.1°D 3% kefir and 81.9°D for 1% kefir). 81.9°D for 1% kefir). 81.9°D for 1% kefir). 81.9°D for 1% kefir). 81.9°D for 1% kefir). 81.9°D for 1% kefir).81.9°D for 1% kefir). 81.9°D for 1% kefir). Sensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of date Sensory evaluation results reveal that the overall sensory quality of dateSensory evaluation results reveal that the overall sensory quality of date-flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared flavored kefir prepared with an inoculum size of 1 with an inoculum size of 1 with an inoculum size of 1 with an inoculum size of 1 with an inoculum size of 1 ٪was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3was more acceptable than that prepared with an inoculum size of 3was more acceptable than that prepared with an inoculum size of 3was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3 was more acceptable than that prepared with an inoculum size of 3was more acceptable than that prepared with an inoculum size of 3was more acceptable than that prepared with an inoculum size of 3 . ٪ Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant Analyses of viable cell count in the kefir grains used showed that yeasts were most dominant compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively).compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). compared to lactic acid bacteria (4.18 log CFU/g and 7.18, respectively). Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological Microbiological control analyses of the prepared beverage indicated that microbiological criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable criterion was unsatisfactory for total coliforms, fecal and salmonella but acceptable coagulasecoagulase coagulase -positive staphylococci. positive staphylococci. positive staphylococci. positive staphylococci. positive staphylococci. positive staphylococci.positive staphylococci. The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash The addition of date powder to kefir increased the dry matter content (39.8% and 18.3%) ash content (0.7% for flavored kefir and 0.5% alone) compared to milk alone.content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone.content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone.content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone.content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. content (0.7% for flavored kefir and 0.5% alone) compared to milk alone. The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l).The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l).The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l).The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l).The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l).The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The protein profile of the obtained beverage was 35g/l compared to milk kefir alone (15g/l). The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone The lactose content in milk kefir with date powder was higher (26g/l) compared to alone (22g/l). Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with Several significant quantitative variations were found between milk kefir and flavored with dates and date powder. dates and date powder. dates and date powder. dates and date powder. dates and date powder. dates and date powder.dates and date powder.,