The fermentation runs were assessed
through periodic sampling in order to determine characteristics of beverages. After completion of fermentation the kefir
grains were removed, washed with distilled water and
returned to milk and beverage was prepared for further analysis. Control sample (unfermented beverage) contained the
same proportion of whey and concentrated pomegranate juice,
J Food Sci Technol
but the fermentation process by kefir grains did not
apply for it