Kefir is a dietary acidic dairy product of Caucasian origin. From a chemical point of view, kefir is the result, mainly, of a double fermentation: lactic fermentation and alcoholic fermentation as a result of the development of lactic bacteria (streptococci and lactobacilli), yeasts and acetic bacteria in milk, through the kefir granules . Kefir granule... Continue reading Technology of kefir