Description
Back‑slopping kefir inoculation transfers a small aliquot of mature kefir culture into fresh milk to initiate fermentation.
Technical
The inoculum, typically 1–5 % of the total volume, introduces a complex consortium of lactic acid bacteria (e.g., *Lactobacillus kefiranofaciens*, *Lactobacillus kefiri*) and yeasts (e.g., *Saccharomyces cerevisiae*, *Kluyveromyces marxianus*). These microbes metabolize lactose to lactic acid, ethanol, and CO₂, lowering the pH from ~6.7 to ~4.5 over 12–24 h and producing kefiran, a polysaccharide that thickens the product. The resulting acidification, gas production, and polysaccharide synthesis create the characteristic sour flavor and creamy texture of kefir.
Science
Primary Reaction
lactose → lactic acid + ethanol + CO₂
Sensory Profile
Aroma ()