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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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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