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8803750 
Journal Article 
A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties 
Guzel-Seydim, ZB; Gokirmakli, C; Greene, AK 
2021 
1 
Trends in Food Science and Technology
ISSN: 0924-2244 
Elsevier 
113 
Elsevier 
42-53 
WOS:000691735600004 
Background: Milk kefir (MK) and water kefir (WK) are traditionally produced from different unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir grains. There is significant confusion between these kefir grains, even in peer-reviewed scientific publications. Even though both grains have some similarities, they have significant differences in structure, microbial content, and impact on the finished beverage product. Scope and approach: This review compares the two probiotic kefir grains and examines the similarities and differences in these two grains and the products made from them. Microbiological, chemical, and functional properties for two grains are examined. Key findings and conclusions: The two different fermented beverages produced from these grains have different physical and chemical characteristics and different microbiological composition. MK and WK also have different functional properties. During the COVID-19 pandemic, the consumption of natural probiotic-containing foods was suggested as beneficial for improving gut health and, consequently, overall health. MK and WK contain broad spectra of probiotic microorganisms, which may help improve overall health and immunity. Consequently, MK and WK may help protect against COVID-19 and especially in the elderly. While milk kefir provides significant amounts of protein as well as probiotics and prebiotics, water kefir can be a significant probiotic and prebiotic source for vegans and people who are allergic to dairy products. Both of these grains are important for their potential health benefits. 
Milk kefir grains; Water kefir grains; Microbiology; Health; COVID-19