Kefir is Caucasian origin fermented milk product that is obtained from kefir grains. Kefir grain includes mix microbial flora. Its size varies between 0,5-3 cm. Kefir is white or white-yellow colored, and has pop-corn like appearance.

Kefir is easy to digest and help cell growth. Kefir is believed to expend life due to preventing flocculation of [...]

Although  scientists have made great strides in milk hygiene and technology after Second World War, milk-borne zoonosis diseases are still very important in human health. That is why milk hygiene and control is very important part of the food science.
Milk is contaminated by bacteria and viruses via unhealthy animals, people hands, milking utensils or water. [...]

Cheese is a common name of fermented milk products which has big variety of aroma, taste, structure, odor and shape.
There are more than 1000 kind of cheese in the world. It is estimated that the first cheese was produced by bucolics in Mesopotamia and Indus Canyon 8000 years ago.

Cheese is consumed in all over the [...]