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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.


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Kefir is a fermented drink made by combining milk and kefir grains for several days.
Biochemical analyses are also provided for such manufactured products as cheeses, yogurts, kefir, whey, caseins and caseinates.
Moderate consumption of soured products such as low fat yogurt and kefir is acceptable.
 
 
 
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