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Kefir is traditional
acid-alcohol fermented milk
originated from the Caucasus
mountainous region known for
the longevity of its people.
It is prepared by fermenting
cow, goat, or sheep's milk with
kefir grains. The word Kefir
is said to be originated from
the Turkish word 멾eif' implying
멺ood feeling' or 몆leasure'.
It is also called as various
different names depending on
region such as kepi, kippe,
kephir, khaphin, kiaphir, keffir,
and kefyr.
Kefir grains
resemble cauliflowers since
a complex of lactic acid bacteria
and yeast stick together in
a matrix of
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polysaccharide kefiran. Many
different lactic acid bacteria
and yeasts are found in the
kefir grains. Kefir is slightly
carbonated and acidic fermented
milk with kefir grains. The
distinctive organoleptic properties
of kefir differ from yogurt
in that it contains small amount
of CO2, alcohol, and health
benefit polysaccharide. With
the efficacy of kefir reported
for its anti-cancer, immune
reinforcement, and antibacterial
actions, kefir attracts worldwide
attention. It has been very
popular in Russia, Hungary,
and Poland for many years. In
Russia, kefir shares more than
80% of the total amount of fermented
milk consumed. It is also well
known in Sweden, Norway, Finland,
and Germany, Greece, Austria,
Brazil, and Israel. It is currently
available in the United States,
primarily as an ethnic drink,
and is growing in popularity
in Japan. Today, kefir is becoming
increasingly popular due to
its health benefits.
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