Rheological, textural, and sensory properties of kefirs with inulin were analysed. Besides, the effect of skim milk powder (SMP) and milk fat substitution was examined by high performance (HP) and native inulin. One-third of SMP was substituted by native (IQ) or HP (TEX!, HPX) inulin. Hardness of kefir with IQ inulin was lower than that with HP inulins or pure SMP. Analysis of cohesiveness and adhesiveness showed that kefir with inulin had higher firmness. Rheological analysis revealed that all manufactured kefirs had higher storage than loss modulus, and exhibited thixotropic and shear thinning behaviour. There were no significant differences in odour and consistency between kefirs with and without inulin. Only in case of whole milk powder (WMP) kefir, panellists noticed the difference in flavour, although kefirs based on SMP had the same scores. Substitution of SMP by inulin allowed for reducing 15% and 37% of caloric value in comparison with SMP and WMP kefir, respectively. (c) 2012 Elsevier Ltd. All rights reserved.