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Chemical content and viable counts of bacteria and yeasts in kefir and koumiss.
| Parameter | Kefir | Koumiss |
|---|---|---|
| Milk protein | 2.7% | ~3% |
| Milk fat | <10% | ~2% |
| Lactic acid | <0.6% | 0.7–1.8% |
| Ethanol | – | 0.6–2.5% (v/w) |
| Starter culture (CFU/g) | 1 × 107 | 1 × 107 |
| Yeasts (CFU/g) | 1 × 104 | 1 × 104 |
