Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species

In this study, the functional and aromatic properties of kefir produced using cow–soya milk mixtures (SMs) as well as those of kefir culture with the Bifidobacterium spp. were investigated. The findings showed that the kefir produced using cow–SMs and a Bifidobacterium longum strain (SMKlg) had a high functionality, a high rate of the desired aroma compounds (acetoin, diacetyl) and a low rate of the undesired compounds (1‐octen‐3‐ol, 2‐penten‐1‐ol, (E)‐2‐heptenal, 1‐hexanol). This study showed that soya milk and B. longum can be used together in kefir production using an industrial method, and their co‐use could be considered a good alternative for functional/organoleptically flavoured food production.