kefir

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kefir

[kef′ər]
Etymology: Russ, fermented milk
a slightly effervescent, acidulous beverage prepared from the milk of cows, sheep, or goats through fermentation by kefir grains, which contain yeasts and lactobacilli. It is an important source of the bacteria necessary in the GI tract to synthesize vitamin K. Also spelled kephir.

ke·fir

(ke-fēr')
An enzyme-rich drink made from fermented milk that helps maintain the workings of the gastrointestinal tract.

kefir

, kefyr (ke′fir, kē′fĕr) [Russian kefir]
A preparation of curdled milk made originally in the Caucasus by adding grains of kefir (a probiotic combination of bacteria, yeasts, proteins, lipids, and sugars) to milk.