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The acceptance of goat milk products in Iran addresses the need for the hybridization of this livestock with the characteristics of increasing milk production and adaptation to different climate of the Iran. The purpose of this study was to develop kefir drink from Mahabadi ×Alpine Hybrid (F1) and to investigate its quality characteristics and sensory stability during production and two weeks of storage. Samples included three levels of inoculation (1, 2, and 3% w/v) of kefir. The products were stored in a refrigerator (4±1 °C) and subjected to chemical, microbial and sensory tests on days 1, 7, and 14 after production. Quantitative descriptive analysis and principal component analysis were used for data analysis. Kefir drinks differed significantly in terms of pH, acidity, lactose, ethanol, CO2, number of lactic acid bacteria, odor and flavor of milk, sour odor, sourness, astringency, and acceptance, but the amount of proximate analysis and other sensory properties such as goat odor and flavor was the same between the prototypes. With increasing inoculation percentage and post-production days, pH and lactose decreased among kefir prototypes, but the amount of acidity, ethanol, CO2, number of lactic acid bacteria, sourness odor, astringency, and general acceptance of samples showed an increasing trend. This correlation is clearly visualised in the principal component analysis diagram. Developing kefir showed that all three products have good sensory quality and all 3 levels of inoculation can be considered the optimal level for product development based on an economic and technical point of views.
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