Analysis of The Effects of Milk Kefir Granules On Reducing Sugar Concentration

The composition of the substrate has a key role in the fermentation of dairy products, as it influences microbial activity and sensory and nutritional properties of the final product. The aim of this paper is to analyze the effects of milk kefir granuls on the concentration of reducing sugars during fermen-tation, considering their interaction with different types of milk. The meth-odology includes measuring changes in reducing sugars and analyzing phys-icochemical patterns to understand the dynamics of the process. Statistical tools and analytical models helped identify relationships between the ini-tial characteristics of the substrates and the fermentation results. The results showed significant variation in reducing sugar concentration between dif-ferent types of milk, reflecting the influence on the nutritional properties of the final kefir, which could lead to healthier and more personalized dairy options tailored to individual dietary needs.