METHOD FOR THE PRODUCTION OF TRADITIONAL KEFIR
- BOURRIE, Benjamin,
- COTTER, Paul
- WILLING, Benjamin
- TEAGASC, THE AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY
- University of Alberta
A method for preparing a kefir product involves providing bacterial strains selected from Acetobacter, Leuconostoc, Lactococcus, or Lactobacillus; providing yeast strains selected from Pichia, Saccharomyces, Kazachstania, or Kluyveromyces; adding the bacterial and yeast strains to milk to form a mixture; and allowing the mixture to ferment to yield the kefir product.