Abstract:Kefir is becoming increasingly popular as a result of new research into its health benefits. It is a fermented product which originated in the Caucasus Mountains of Russia. Kefir is produced by the action of bacteria and yeasts existing in symbiotic association in kefir grains. The composition of kefir varies according to the type of milk and the microbiological composition of culture types (kefir grain or commercial starter culture). Kefir's distinctive flavour is attributed by lactic acid, ethanol, carbon di… Show more
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