Lexic.us

Definition of Kefir

1. n. An effervescent liquor like kumiss, made from fermented milk, used as a food and as a medicine in the northern Caucasus.

Definition of Kefir

1. Noun. A fermented milk drink from the Caucasus and Eastern Europe. ¹

¹ Source: wiktionary.com

Definition of Kefir

1. a fermented beverage made from cow's milk [n -S]

Lexicographical Neighbors of Kefir

Literary usage of Kefir

Below you will find example usage of this term as found in modern and/or classical literature:

1. Proceedings of the American Pharmaceutical Association at the Annual Meeting by American Pharmaceutical Association, National Pharmaceutical Convention (1907)
"D. The name of kefir is applied to a beverage prepared from cow's milk with the aid of appropriate ferment called " kefir grains. ..."

2. Microbiology: A Text-book of Microörganisms, General and Applied by Charles E. Marshall (1921)
"The origin of these kefir grains is unknown but the natives believe that they ... kefir was prepared by the natives by placing milk in a goat-skin bag and ..."

3. Beverages and Their Adulteration: Origin, Composition, Manufacture, Natural by Harvey Washington Wiley (1919)
"kefir.—Among the fermented beverages which are made from milk kefir has a high rank. It is a beverage prepared from cow's milk by the addition of a special ..."

4. Bacteria in Relation to Country Life by Jacob Goodale Lipman (1908)
"A number of different beverages, namely, kefir, kumiss and ... kefir.—This beverage, which first became known in Asia, is made now in Europe and America ..."

5. Proceedings of the American Pharmaceutical Association at the Annual Meeting by American Pharmaceutical Association, National Pharmaceutical Convention, American Pharmaceutical Association Meeting (1907)
"D. The name of kefir is applied to a beverage prepared from cow's milk with ... The kefir grains examined under the microscope appear to be composed of two ..."

6. Diseases of the Digestive Organs: With Special Reference to Their Diagnosis by Charles Dettie Aaron (1921)
"Koumiss and kefir, on the other hand, are most excellent milk preparations. ... kefir has been used much more extensively than koumiss. ..."

7. Pharmaceutical Bacteriology: With Special Reference to Disinfection and by Albert Schneider (1912)
"Pharmacists can prepare a marketable kefir ferment powder from milk ... The following is the method of preparing a kefir powder: A. Securing the kefir. ..."

8. Dairy Technology: A Treatise on the City Milk Supply, Milk as a Food, Ice by Christian Larsen, William M. White (1913)
"COMPOSITION OF KUMISS MADE FROM MARES' MILK.1 The fermentative changes in kumiss are very similar to those in kefir. The main difference between these two ..."

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