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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Fermented dairy products like kefir and skyr are produced by controlled microbial fermentation of milk.
Origin: North Caucasus (kefir), Iceland (skyr) (ancient to present) — Eastern Europe, Iceland
See full technique reference →During fermentation, lactic acid bacteria convert lactose into lactic acid, lowering pH and inhibiting spoilage organisms, while yeasts produce ethanol and CO₂. In kefir, the exopolysaccharide kefiran is synthesized, contributing to viscosity and a creamy texture. The resulting acidic environment preserves the product and imparts characteristic tangy flavors.
Primary Reaction
Lactose → Lactic acid + Acetic acid + Ethanol + CO₂
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