kefir

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kefir

[ke′fir]
(food engineering)
A low-alcohol-content beverage prepared from cow's milk treated with Lactobacillus casei and then fermented by the action of Saccharomyces kefir on kefir grain.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
In addition to milk and cheese the EU school milk subsidy will now cover a wider range of dairy products including fruity yogurt, buttermilk, kephir, paying particular attention to low-fat products.
846329 Milk, dairy products, namely milk beverages (milk predominating); clotted milk, buttermilk; yogurt, fruit yoghurt, yoghurt flavoured with chocolate and cocoa; non-alcoholic milk drinks with added flavourings; kephir, cream, soft white cheese, soft white cheese with fruits and herbs; desserts consisting essentially of milk, flavoured with spices, with gelatine and/or starch as binders; butter, clarified butter, cheese and cheese products, dietetic yoghurt for non-medical purposes, milk and whey powder, powdered cheese, processed cheese powder; milk; whey and cheese, thickened for food and animal food production; milk protein substances as finished food products; all included in Class 29.
839903 Non alcoholic beverages, beverages containing in non predominating manner milk and/or kephir and/or kumys and/or fermented milk, fruit beverages, comprising those that contains in a non predominating manner milk and/or kephir and/or kumys and/or fermented milk, fruit juices, comprising those that contains in a non predominating manner milk and/or kephir and/or kumys and/or fermented milk; all included in Class 30.