Roy Markussen roy at miclis.no
Tue Feb 18 13:09:20 EST 1997

laltren at ozemail.com.au wrote:
> I'm wondering if anybody can help me with the Microbology of the culture
> called "Kefir"
> I belive it is a combination of a number of
> a number of yeasts.
> I'm interested in what products it may be used in an why its used anlong
> with what countries it's commercially produced in.
> Thanks for putting up with this layman questions.
> Regards
> MarkT

Kefir is a Norwegian diary product. Try the Norwegian Agriculture
University at http://www.nlh.no for the composition of the culture. Not
that I believe they will tell they'r secret, but it's worth a try...
- Roy Markussen -
Tonsberg Public Food Control

Næringsmiddeltilsynet i Tønsberg
Postboks 2009, Postterminalen
nmt-tonsberg at miclis.no

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