Description
Kefir grain cultivation is a biological fermentation that uses a symbiotic consortium of lactic acid bacteria and yeasts embedded in a kefiran matrix to ferment lactose in raw milk.
Technical
During fermentation, lactobacilli convert lactose to lactic acid, while yeasts produce ethanol and CO₂. The acidification lowers the pH to 4.5–4.8, preserving the milk and creating a characteristic tangy flavor. The polysaccharide kefiran contributes to the texture and stability of the final product.
Science
Primary Reaction
Fermentation of lactose by lactic acid bacteria and yeasts producing lactic acid, ethanol, and CO₂
Sensory Profile
Aroma ()
fermentedyeastyacidicnuttylightly sweetmilkyfruityearthybutteryherbal