Effect of some operating variables on the microstructure and physical properties of a novel Kefir formulation

► A novel peanut-milk Kefir was prepared. ► Effects of some processing conditions on the novel Kefir quality were studied. ► Eighteen hours of fermentation were enough to display good rheological and textural properties. ► Incubation at 28 °C was able to improve significantly Kefir quality. ► Ratio 7:3 (peanut/skimmed milk) showed optimal physico-mechanical properties.