Kefir

KEFIR
  • Kefir is a fermented milk product which utilizes a wide variety of microorganisms to produce different products such as ethanol, free fatty acids and acetaldehyde in addition to lactic acid.
  • These products are produced by addition of Lactobacillus spp and non-pathogenic Streptococcus spp., yeasts such as Saccharomyces delbrucki and Saccharomyces cerevisiae.
  • These bacteria and yeasts are added to milk and allowed to ferment for 18 to 24 hours to produce various products mentioned above.
Last modified: Thursday, 15 September 2011, 11:54 AM