Cholesterol oxidation products were identified in goats' whole fat milk kefir when stored under different light sources (500–590 cd) and luminous flux (90–120 Lm). The total sum of cholesterol oxidation products was 1.75 mg kg -1 fat, which after 4 weeks increased to 6.85 mg kg -1 fat...
@ Jennifer: I personally believe people should start with water kefir and then work up to milk based kefir. It’s much easier on the gut, if gut issues are a reason you are launching your tastebuds into the kefir kingdom. I actually prefer the water kefir, whether it’s “fizzy” or...
Evaluation of qual- ity of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds. J. Sci. Food Agric. 95, 1343-1349, doi: 10.1002/jsfa.6828Cais-Sokolińska, D., Pikul, J., Wojtowski, J., Dankow, R., Teichert, J., Czyżak-Runowska, G., ...
Some differences in kefir from sheep and goats have also been reported. Guangsen et al. [46] compared the kefir produced with ovine and caprine milk and observed significantly higher values of pH in the parameter b* of ovine kefir.