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Milk is of great importance for public health as it contains rich nutritional components (Yilmaz-Ersan et al., 2018). Milk is a significant source of calcium, phosphorus, and riboflavin. Moreover, it is of importance with its amino acid and fatty acid contents (Metin, 2012). The ideas to prevent microbiological deterioration and to increase the shelf-life and processing of different products with different flavors and aromas have increased the value of fermented and probiotic dairy products. Consumers accept and appreciate the continuously developing and diversifying dairy product sector (Tripathi & Giri, 2014).

The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods