The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five different kefirs were produced (A is control, B, C, D, E, F and G: contain 0.25 % apple fiber, 0.5 % apple fiber, 1 % apple fiber, 0.25 % lemon fiber, 0.5 % lemon fiber and 1 % lemon fiber, respectively) and stored for 20 days at 4±1 °C. pH, titratable acidity, dry matter, water activity, water holding capacity, viscosity, L, a and b values, sensorial analysis, total lactic bacteria, Lactococcus spp., Leuconostoc spp. and yeast counts of kefirs were determined at 1 st , 10 th and 20 th days of storage. The addition of apple and lemon fiber enhanced rheological, microbiological and sensorial properties of kefirs (p<0.01). Apple and lemon fiber could be used for kefir production at a rate of 0.25 or 0.5 %.
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