¹ Source: wiktionary.com
Definition of Kephir
1. kefir [n -S] - See also: kefir
Lexicographical Neighbors of Kephir
Literary usage of Kephir
Below you will find example usage of this term as found in modern and/or classical literature:
1. Proceedings by Philadelphia County Medical Society (1895)
"Dr. Taylor has not lost his interest in and enthusiasm for kephir as yet, as
shown in his ... kephir is contraindicated in general plethora and corpulence. ..."
2. Treatise on General and Industrial Organic Chemistry by Ettore Molinari (1921)
"kephir, or Kefir, is of very ancient origin among the Caucasian Highlanders, ...
kephir is simply cows' milk (fresh or skim) fermented by the addition of a ..."
3. Micro-organisms and Fermentation by Alfred Peter Carlslund Jørgensen, Alfred Jörgensen, Alexander Kenneth Miller, A. E. Lennholm (1900)
"It is prepared by adding a peculiar ferment, " kephir-grains," to milk. ...
Besides the bacteria, there occur in the kephir- grains various yeast fungi and, ..."
4. Commercial Organic Analysis: A Treatise on the Properties, Proximate by Alfred Henry Allen (1898)
"Strong kephir is thinner, more sour and less palatable, and is richer in alcohol and
... When left at rest for some time, kephir separates into two layers, ..."
5. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach, Andrew Lincoln Winton (1913)
"This is a fermented milk produci similar to koumis, excepting that the fermentation
is induced by a fungus known as kephir grains. ..."
6. Intestinal Auto-intoxication by Adolphe Combe, Albert Fournier, William Gaynor States (1908)
"kephir This is a foaming alcoholic preparation, very similar to ... Many kephir
cures exist in Germany and Switzerland, principally at Meran, Homberg, Arco, ..."
7. Bulletin of Pharmacy (1897)
"In from twenty- four to forty-eight hours, according to the season, the kephir
is ready for use. The bag is emptied and filled anew, the same grains being ..."
8. Dairy Chemistry: A Practical Handbook for Dairy Chemists and Others Having by Henry Droop Richmond (1899)
"This is a preparation of a similar nature to koumiss and is produced from milk
by means of kephir grains. The following is the composition of kephir ..."
Other Resources:
Belarusian