Investigating the importance and application of kefir

Kefir is a complex probiotic that contains combinations of bacteria and fungi. Kefir isobtained from the fermentation of traditional and commercial semiskimmed or skimmedpasteurized milk types (goat, cow, sheep, and camel) with kefir particles. The differences,types, and size of the population in the microbiota of kefir particles, microbiologic profile ofthe milk, and physical or geographical differences cause difference in the color, taste, smell,and chemical or microbial composition of the end product. This article discusses theimportance and application of kefir.

کلیدواژه ها:

kefir ، composition ، nutrition ، fermented milk product ، microbiological