Indian Dairyman     |   March 2017 Issue, Vol 69, No. 3 |    ISSN 0019-4603
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NUTRITION

 

Kefir An Alternative Fermented Milk
 

Sonanki Mitra

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

sonankimitra26@gmail.com

 

Bikash C. Ghosh

Principal Scientist, Dairy Technology Section ICAR-NDRI, Bengaluru

ghosgoga@hotmail.com

 


Abstract

"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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