The production of food with the highest nutritious guilds and the best organoleptic values induces to undertaking in this range the investigations simultaneously. The suitable level of degradation of proteins and their transformations become key the and necessary condition profitable influence on the consumers' health. The aim of this study was examined influence on transformation of nitrogenous relationships has kind used milk: applied cow's and goat's as well as kind take-off culture. In this work was produced six different kinds of kefirs, three on cow's milk with use of vaccines Wisby, DVS Biolacta also grains and three with the same cultures on goat's milk. Fermented drinks gave up organoleptic assessment, marked active and titration acidity, diacetyl, acetaldehyde also used HPLC (High Performance Liquid Chromatography) and the analysis of texture. The results HPLC of the cow's milk and the goat's they show clearly, that the conducted process of fermentation by kefir cultures milk contributed to saw change in proteolysis in studied drinks. Got results show, that transformation degradation depend in deciding larger degree from kind of used milk than applied vaccine. Goat's milk turned out more susceptible on processes of proteolysis in comparison from cow's milk, and vaccine about the largest abilities degradation were kefirs grains.

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