The National fermented milk product kefirand its functional properties

Special features of production and properties of the national milk product kefir are discussed in the article. According to the provisions of the N88-FZ kefir can be called the product manufactured with the application of kefir grains without addition of pure cultures of lactic acid microorganisms and yeasts in compliance with traditional technology. In this relation producers should correctly label kefir products manufactured according to any other technologies and with application of different starter cultures microflora.

kefir, kefir grains, starter cultures, labeling