Abstract
Kefir is fermented milk that has a unique flavor and aroma. The aim of this study was to determine the effects of incubation temperature and storage period on flavor and aroma compounds of kefir. Kefir starter was added into pasteurized and homogenized milk with 2.5% fat and the samples were incubated at 30, 33 and 35ºC. Flavor and aroma compounds (acetaldehyde,diacetyl, acetoin and ethanol) and microbial counts of kefir samples were determined on days 1, 7 and 14 during cold storage. Levels of acetaldehyde, diacetyl, acetoin and ethanol increased with raising of temperature and decreased significantly (p
