laltren at laltren at
Mon Feb 17 23:24:07 EST 1997

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.


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