chapter  17
22 Pages

MILK KEFIR: STRUCTURE AND MICROBIOLOGICAL AND CHEMICAL COMPOSITION

WithROSA NEFR EI TA S SCH WA N, KARI NA

Ker, a fermented milk beverage, has its origin in the Caucasus region, but it is consumed throughout the world. Ker grains, a cluster of microorganisms held together by a polysaccharide matrix referred to as keran, serve as the fermentation inoculum. ese grains are small, irregularly shaped, yellowish-white, hard granules that resemble miniature cauliower blossoms. Ker is a probiotic food (Otles and Cagindi 2003; Guedes et al. 2014), and it is well known that probiotic foods are associated with health benets that are of signicant current interest of food industry (Ahmed et al. 2013).