Zoom in on microorganisms


Video sequence showing the various steps involved in making kefir.

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Kefir making

© Production Cinémanima inc. and Armand-Frappier Museum

Kefir is the champagne of dairy products! Here you can see kefir grains, which are little balls of sugar and proteins containing bacteria and yeasts that will convert milk into a creamy, sparkling substance: kefir! The yeasts and bacteria are left to reproduce for an incubation period of 24 hours and the kefir grains are then removed from the mixture. The yeasts and bacteria produce carbon dioxide gas and this is what produces the little bubbles in the kefir. Kefir is specially packaged to account for this production of carbon dioxide gas.

Kefir: a product to discover!