Ergönül B.2024-07-222024-07-22200715794377http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/19283In this research, different amounts of strawberry (2.5%, 5% and 10% (w/v)) and 5% (w/v) kefir grains were added into pasteurized milk, and samples were inoculated at 23±1°C for 18 hours for kefir fermentation. After fermentation, chemical and sensory characteristics of the samples were determined and possibility of using strawberry in kefir production was investigated.EnglishFragaria x ananassaArticle