Encyclopedia

Kefir


30) kefir - fermented milk product produced by mixed (lactic acid and alcoholic) fermentation using a starter culture prepared from kefir grains, without the addition of pure cultures of lactic acid bacteria and yeast;

Source: Federal Law No. 88-FZ dated June 12, 2008 (as amended on July 22, 2010) "Technical Regulation on Milk and Dairy Products"

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