When astronauts embark on long space missions, they'll need to grow their own food because pre-packaged meals from Earth lose their nutritional value over time. The BioNutrients project at Ames Research Center's Space Biosciences ...
Space Exploration
Apr 17, 2024
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32
To make kefir, it takes a team. A team of microbes.
Evolution
Jan 4, 2021
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402
The study of human emotions can be used to gauge the sensory acceptance of dairy products. A possible route to increase worldwide consumption of sheep milk kefir may be to improve its sensory acceptance, which can be a determining ...
Other
Dec 15, 2020
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2
Kefir is a fermented dairy product that is gradually becoming more and more common on the shelves of Spanish shops and supermarkets. Since it is a milk-based product, made from lactic acid and alcoholic fermentation, it is ...
Biochemistry
Jun 25, 2019
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3
A team of food scientists and microbiologists in Ireland have used high-throughput sequencing to analyze how microbial populations change as kefir ferments. It's a new frontier in food analysis: Using the data, collected ...
Cell & Microbiology
Oct 4, 2016
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1
Kefir (pronounced /kəˈfɪər/ kə-feer or /ˈkiːfər/ kee-fər) (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.
Marco Polo mentions kefir in recounting his travels.
This text uses material from Wikipedia, licensed under CC BY-SA
