METHOD FOR THE PRODUCTION OF TRADITIONAL KEFIR

Inventors
Documents
Applicants
  • TEAGASC, THE AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY
  • University of Alberta
Contact Info
Joanna Preston
Associate Director, Technology Management (Health Sciences)
(780) 492-7120
[email protected]

Abstract

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.