Milk Kefir
Kefir is a drink rich in milk enzymes obtained from the fermentation of milk. Originally from the Caucasus, it contains about 0.8% of lactic acid, can have a small content of CO2 and alcohol due to the fermentation processes of yeasts, and has a fresh taste. Traditional kefir is prepared using fresh milk (sheep, goat, or cow’s milk) and the ferments or granules of kefir, formed by a polysaccharide called kefiran, which hosts colonies of mainly mesophilic bacteria and yeasts in symbiotic association.
Milk kefir ferments are not suitable for fermenting sugars contained in other liquid suspensions, such as soy and rice drinks or water and sugar solutions, while Tibicos (water kefirs) are suitable for fermenting these types of solutions.
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