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Pakistan Journal of Nutrition
  Year: 2003 | Volume: 2 | Issue: 2 | Page No.: 54-59
DOI: 10.3923/pjn.2003.54.59
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Kefir: A Probiotic Dairy-Composition, Nutritional and Therapeutic Aspects

Semih Otles and Ozlem Cagindi

Kefir is fermented milk only made from kefir grains and kefir cultures as no other milk culture forms. Kefir grains are the mixture of beneficial bacteria and yeast with a polysaccharide matrix. During fermentation lactic acid, CO2, ethyl alcohol and aromatic compounds that make its unique organoleptic properties are occurred. Kefir is used for the treatment or control of several diseases for many years in Russia. It is begun to consume in some areas of the world, southwestern Asia, eastern and northern Europe, North America and Japan for its nutritional and therapeutic aspects. This paper attempts to review the consumption, process, chemical and nutritional composition and the health benefits of kefir.
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  •    Microbiological Quality, Fatty Acid and Amino Acid Profiles of Kefir Produced from Combination of Goat and Soy Milk
  •    Viability of the Lactobacillus rhamnosus IL1 Strain in Simulated Gastrointestinal Conditions
  •    Milk and Dairy Products as Functional Foods: A Review
How to cite this article:

Semih Otles and Ozlem Cagindi, 2003. Kefir: A Probiotic Dairy-Composition, Nutritional and Therapeutic Aspects. Pakistan Journal of Nutrition, 2: 54-59.

DOI: 10.3923/pjn.2003.54.59






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