Description
Kefir fermentation in the Caucasus is a biological process where lactic acid bacteria and yeasts convert lactose into lactic acid, ethanol, CO₂, and flavor compounds at 20–25 °C over 24–48 h.
Technical
During fermentation, Lactobacillus species reduce lactose to lactic acid via the Embden-Meyerhof pathway, while yeasts metabolize lactose to ethanol and CO₂ through glycolysis and fermentation. The production of diacetyl and acetaldehyde contributes to the characteristic buttery and fruity aromas, and the synthesis of kefiran, a β‑1,3/1,4‑glucan, increases viscosity and provides a probiotic matrix.
Science
Primary Reaction
Lactose → lactic acid + ethanol + CO₂
Sensory Profile
Aroma ()
fruityyeastyacidicnuttycreamybutterymilkyslightly alcoholicherbaceousearthy