ABSTRACT
Abstract Traditional kefir originated from the Caucasus region of Asia. It is produced by inoculation of the “kefir grain” into the fresh milk. The final product is a mildly alcoholic fermented dairy beverage with a refreshing taste, and is lightly carbonated and slightly acidic. Kefir grains and preparation of kefir were introduced to Latin America by lebanese and syrian immigrants at the end of 19th century. Brazilian kefir could be described as two types-milk kefir and sugary water kefir. In both products, the kefir grains are washed with water and stored at a low temperature, prior to serving as inoculums for a subsequent fermentation in milk or sugary water, respectively.
