What question did this study set out to answer?

To investigate how varying ratios of goat’s and cow’s milk influence the nutritional, rheological, and volatile profiles of kefir.

February 2, 2026DairyOpen Access

Substituting Cow’s Milk with Goat’s Milk Changed the Nutritional, Rheological, and Volatile Profiles of Kefir Produced by Kefir Grains

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Examines how substituting cow’s milk with goat’s milk impacts kefir properties, suggesting optimal formulations.

To investigate how varying ratios of goat’s and cow’s milk influence the nutritional, rheological, and volatile profiles of kefir.
Produced kefir samples using different milk ratios: 100:0, 75:25, 50:50, 25:75, and 0:100.
Analyzed microbial populations and physicochemical properties including pH, viscosity, and antioxidant capacity.
Measured organic acid content and volatile compounds present in the kefir samples.
Goat’s milk kefir showed higher antioxidant activity compared to cow’s milk kefir.
Increased goat milk proportion led to lower viscosity and higher total free amino acid content.
Organic acid levels were highest in 100% goat milk kefir, with various acids reaching significant concentrations.

Şahingil et al. (2026) studied this question.

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