Table 2.

Analysis of the chemical and microbiological composition of kefir and yogurt.

Fermented milk products	Lactic acid bacteria	Yeast	pH	Fat${}^{\mathrm{2}}$	Protein${}^{\mathrm{2}}$
	(log CFU g${}^{-\mathrm{1}}$)	(log CFU g${}^{-\mathrm{1}}$)		(g)	(g)
Kefir${}^{\mathrm{1}}$	$\mathrm{8.92}\pm \mathrm{0.19}$	$\mathrm{5.13}\pm \mathrm{0.22}$	$\mathrm{4.25}\pm \mathrm{0.20}$	$\mathrm{3.43}\pm \mathrm{0.23}$	$\mathrm{3.52}\pm \mathrm{0.19}$
Yogurt${}^{\mathrm{1}}$	$\mathrm{8.21}\pm \mathrm{0.22}$	$\mathrm{2.6}\pm \mathrm{0.23}$	$\mathrm{3.91}\pm \mathrm{0.22}$	$\mathrm{3.13}\pm \mathrm{0.26}$	$\mathrm{3.79}\pm \mathrm{0.18}$

${}^{\mathrm{1}}$ Results are the average of six analyses $\pm$SD. ${}^{\mathrm{2}}$ Values of fat and protein are for 100 g yogurt and kefir samples.