Q50: Which among the following is a foamy, effervescent milk product... - Chemistry of Dairy Products - ICAR AIEEA PG Dairy Science 14 July 2023 Shift-1 Paper | Agrigyan

Kefir is a traditional fermented milk originating from the Caucasus Mountains. It is produced by fermenting milk with gelatinous 'kefir grains' consisting of a symbiotic consortium of lactic acid bacteria (Lactobacillus kefiranofaciens, Lactococcus lactis) and yeasts (Kluyveromyces marxianus, Saccharomyces cerevisiae). The yeasts produce ethanol and carbon dioxide, giving Kefir its characteristic foamy, fizzy, effervescent texture and refreshing acidic taste.

Option analysis:

• Viili: Incorrect. A ropy, viscous Finnish fermented milk produced by slime-forming Lactococcus and Geotrichum candidum, not an effervescent beverage.
• Kefir: Correct. Classic sparkling, effervescent and foamy product from mixed acid-alcohol fermentation.
• Skyr: Incorrect. An Icelandic concentrated strained fresh cheese/curd product.
• Trahana: Incorrect. A dried fermented cereal-milk mixture from Greece and the Eastern Mediterranean.