Table 5.
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 |
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 |