Indian Dairyman     |   March 2017 Issue, Vol 69, No. 3 |    ISSN 0019-4603
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Kefir An Alternative Fermented Milk

Sonanki Mitra

M. Tech. Scholar, Dairy Technology Section
ICAR-NDRI, Bengaluru


Bikash C. Ghosh

Principal Scientist, Dairy Technology Section ICAR-NDRI, Bengaluru



"There has been an increase in Kefir consumption in many countries for
its unique sensory properties and long history of beneficial effects on
human health. Kefir is a traditional fermented dairy product of Middle East.
It can be prepared from any type of milk such as cow, goat, sheep,
coconut, rice and soy, but generally cow milk is used."

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The Secretary (Establishment),
Indian Dairy Association
IDA House,
Sector - IV, R. K. Puram
New Delhi-110 022