Artisanal milk kefir remains safe, microbiologically stable, and acceptable to consumers for at least 30 days, maintaining probiotic potential while showing significant differences mainly in texture during storage.
Key Findings
Results
Physicochemical and microbiological parameters of artisanal kefir remained within limits established by Brazilian legislation throughout 30 days of storage.
Samples were analyzed at 0, 15, and 30 days of storage.
Both physicochemical and microbiological parameters were monitored across all three time points.
Compliance with Brazilian legislation was maintained throughout the entire storage period.
Results
Metagenomic analysis revealed changes in microbial composition over the 30-day storage period.
Reductions in certain bacterial species were observed over time.
Alterations in the relative abundance of fungal genera were detected during storage.
Analysis was conducted at 0, 15, and 30 days using metagenomic methods.
Despite compositional changes, the overall microbial community remained stable enough to maintain product safety.
Results
Simulated gastrointestinal survival tests confirmed stability of bacterial populations, indicating maintenance of probiotic potential.
Gastrointestinal survival was assessed across storage time points (0, 15, and 30 days).
Bacterial populations remained stable through simulated gastrointestinal conditions.
The results indicated the probiotic potential of the artisanal kefir was maintained over the shelf life studied.
Results
Sensory analysis demonstrated general consumer acceptance of artisanal kefir, with significant differences detected mainly in texture during storage.
Sensory evaluation was performed at 0, 15, and 30 days of storage.
Overall acceptance was reported as general across the storage period.
Texture was identified as the primary sensory attribute showing statistically significant differences over time.
Other sensory attributes did not show significant differences, suggesting relative sensory stability.
Results
Analysis of social representations revealed that consumers associated artisanal kefir with health, naturalness, and positive perceptions.
Social representation analysis was used as a methodology to assess consumer perception.
Key associations identified included health and naturalness.
Overall consumer perceptions of the product were characterized as positive.
These findings suggest favorable consumer acceptance beyond purely sensory attributes.
Ströher J, Flôres S, de Freitas A, Salazar M, da Silva L, Bresciani L, et al.. (2025). Consumer Perception, Sensory Acceptance, and Microbial Characterization of Artisanal Milk Kefir During Shelf Life.. Journal of food science. https://doi.org/10.1111/1750-3841.70739