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NUTRITION
Kefir — An Alternative Fermented Milk
Sonanki Mitra
M. Tech. Scholar, Dairy Technology Section
ICAR-NDRI, Bengaluru
sonankimitra26@gmail.com
Bikash C. Ghosh
Principal Scientist, Dairy Technology Section ICAR-NDRI,
Bengaluru
ghosgoga@hotmail.com
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Abstract
"There has been an increase in Kefir
consumption in many countries for
its unique sensory properties and long
history of beneficial effects on
human health. Kefir is a traditional
fermented dairy product of Middle East.
It can be prepared from any type of milk
such as cow, goat, sheep,
coconut, rice and soy, but generally cow
milk is used."
(If you are interested in complete
article, you may subscribe the "Indian Dairyman".)
CONTACT
The Secretary (Establishment),
Indian Dairy Association
IDA House,
Sector - IV, R. K. Puram
New Delhi-110 022
E-mail:
idahq@rediffmail.com
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