Brazilian kefir is a fermented artisanal beverage obtained by the inoculation of milk with kefir grains that attribute health promotion presumptions according to its microbiota. Two different populations of traditional, lyophilized (T1) and globular (T2) kefir grains were inoculated into 11.0 % (v/v) rehydrated whole milk powder in distilled water containing different carbohydrate sources: brown sugar, demerara , organic and crystal sugars , at a concentration of 1.5 % (p/v) and heat at 80 ºC for 3 minutes, incubated in a thermostatic stirring water bath at 27 oC followed analysis of bromatological characteristics.The type of clot formed / incubation time and maturation after filtration without syneresis were quality attributes in the product with technological interest. Crystal sugar presented better carbohydrate ratio and fermentation time while brown sugar, the slower fermentation. There was no significant difference (p<5) in the fermentation time between demerara and organic sugars. Kefir containing organic sugar remained stable for 72 h, followed by demerara (48 h) and crystal (24 h) sugars. The brown sugar resulted in a caseous clot with slight alcohol production and more pronounced syneresis and higher electrical conductivity (4.48 μS/cm-1) at the end of fermentation compared to organic (4.31 μS.cm-1) and demerara (4.33 μS.cm-1). The lower ionic content in the medium and the moderate fermentation temperature lead to greater stability of kefir during maturation after filtration, possibly due to the lower gel contraction during fermentation. The population of globular Kefir (T2) reached optimum pH (6.58) four hours before the lyophilized population (T1), indicating the need for cellular recovery in a medium enriched with protein and carbohydrate intake.