Description
Kefir is produced by fermenting milk with a symbiotic culture of bacteria and yeast.
Technical
During fermentation, lactobacilli convert lactose into lactic acid, lowering pH, while yeasts produce ethanol and CO₂, creating mild carbonation. The process also yields kefiran, a polysaccharide that thickens the beverage and stabilizes the emulsion. The resulting acidity and microbial activity confer probiotic properties.
Science
Primary Reaction
Fermentation of lactose to lactic acid, ethanol, and CO₂ by lactic acid bacteria and yeasts
Sensory Profile
Aroma ()
milkylightly souryeastycreamyslightly carbonatedfreshbutteryfaintly floralnuttybready