The purpose of this work was to evaluate the sensory characteristics of a kefir type produced using starter cultures and brewer’s yeast. Skim milk with 1.8% fat was inoculated with mesophilic starter cultures, a single strain yeast Debaryomyces hansenii and brewer’s yeast, Saccharomyces cerevisiae, and was incubated at 30ºC and stored at 4ºC. Sensory analyse aims’ were to evaluate and improve the product quality and to test consumers’ preferences during storage. Kefir type product had a high acceptability and didn’t evidence major quality defects.
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