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Concept information

Food and Beverages > Beverages > Milk > Cultured Milk Products > Kefir
... > Physiological Phenomena > Diet, Food, and Nutrition > Beverages > Milk > Cultured Milk Products > Kefir
Fluids and Secretions > Bodily Secretions > Milk > Cultured Milk Products > Kefir
... > Food and Beverages > Food > Dairy Products > Milk > Cultured Milk Products > Kefir
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Dairy Products > Milk > Cultured Milk Products > Kefir
Food and Beverages > Fermented Foods > Cultured Milk Products > Kefir
Physiological Phenomena > Diet, Food, and Nutrition > Fermented Foods > Cultured Milk Products > Kefir
Food and Beverages > Beverages > Fermented Beverages > Kefir
Physiological Phenomena > Diet, Food, and Nutrition > Beverages > Fermented Beverages > Kefir
Food and Beverages > Fermented Foods > Fermented Beverages > Kefir
Physiological Phenomena > Diet, Food, and Nutrition > Fermented Foods > Fermented Beverages > Kefir

Terme préférentiel

Kefir  

Type

  • mesh:Descriptor

Définition

  • A beverage made from milk fermented by a mixture of endogenous LACTIC ACID-producing yeast and bacteria (KEFIR GRAINS), many of which are PROBIOTICS. It should not be confused with KAFFIR LIME or KAFFIR CORN. Symbiotic associations of different, predominantly LACTIC ACID-producing bacteria and yeast that exist in a polysaccharide and protein matrix, forming small grain-like aggregates in KEFIR.

Concept générique

Qualificatif(s) autorisé(s)

Traductions

URI

http://data.loterre.fr/ark:/67375/JVR-NKF33RS0-6

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RDF/XML TURTLE JSON-LD Date de création 08/07/2016, dernière modification le 07/07/2021