{"id":847,"date":"2026-08-31T21:20:37","date_gmt":"2026-08-31T13:20:37","guid":{"rendered":"http:\/\/kefir.tw\/en\/how-commercial-kefir-is-made\/"},"modified":"2026-08-31T22:30:15","modified_gmt":"2026-08-31T14:30:15","slug":"how-commercial-kefir-is-made","status":"publish","type":"page","link":"https:\/\/kefir.tw\/en\/how-commercial-kefir-is-made\/","title":{"rendered":"How Commercial Kefir Is Made"},"content":{"rendered":"\t<div id=\"ktw-main\" class=\"ktw-main ktw-cp\" data-ktw-commercial-production>\n\t\t<section class=\"ktw-cp-hero\">\n\t\t\t<div class=\"ktw-shell ktw-cp-hero__grid\">\n\t\t\t\t<div class=\"ktw-cp-hero__copy\">\n\t\t\t\t\t<p class=\"ktw-cp-kicker\">From milk tank to refrigerator<\/p>\n\t\t\t\t\t<h1>How commercial kefir is made<\/h1>\n\t\t\t\t\t<p class=\"ktw-cp-lead\">Commercial kefir is milk fermented along a controlled production line. The most important choices are the culture, the fermentation endpoint, what is added after fermentation, and whether the finished drink stays live and refrigerated or is heated again.<\/p>\n\t\t\t\t\t<a data-no-translation-href class=\"ktw-cp-button\" href=\"#production-line\">Follow the production line<span aria-hidden=\"true\">\u2193<\/span><\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"ktw-cp-hero__visual\" role=\"img\" aria-label=\"Diagram showing milk moving through a tank, culture vessel, cooler, and bottle\">\n\t\t\t\t\t<div class=\"ktw-cp-tank\"><span>Milk<\/span><\/div>\n\t\t\t\t\t<div class=\"ktw-cp-pipe\" aria-hidden=\"true\"><\/div>\n\t\t\t\t\t<div class=\"ktw-cp-culture\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><\/div>\n\t\t\t\t\t<div class=\"ktw-cp-cooler\"><span>Cool<\/span><\/div>\n\t\t\t\t\t<div class=\"ktw-cp-bottle\"><span>K<\/span><\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/section>\n\n\t\t<nav class=\"ktw-cp-quicknav\" aria-label=\"On this page\">\n\t\t\t<div class=\"ktw-shell\">\n\t\t\t\t<a data-no-translation-href href=\"#production-line\">Production line<\/a>\n\t\t\t\t<a data-no-translation-href href=\"#path-builder\">Build a bottle<\/a>\n\t\t\t\t<a data-no-translation-href href=\"#label-meaning\">Read the result<\/a>\n\t\t\t<\/div>\n\t\t<\/nav>\n\n\t\t<section id=\"production-line\" class=\"ktw-cp-section ktw-cp-section--line\">\n\t\t\t<div class=\"ktw-shell\">\n\t\t\t\t<header class=\"ktw-cp-heading\">\n\t\t\t\t\t<p class=\"ktw-cp-kicker\">Seven connected decisions<\/p>\n\t\t\t\t\t<h2>Tap each station to see what changes<\/h2>\n\t\t\t\t\t<p>This is a typical route through a commercial dairy, not one mandatory factory recipe. The exact equipment, time, temperature, and order can vary.<\/p>\n\t\t\t\t<\/header>\n\n\t\t\t\t<div class=\"ktw-cp-line\" data-ktw-cp-tabs>\n\t\t\t\t\t<div class=\"ktw-cp-line__rail\" role=\"tablist\" aria-label=\"Commercial kefir production stages\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<button type=\"button\" role=\"tab\" id=\"cp-tab-prepare\" aria-controls=\"cp-panel-prepare\" aria-selected=\"true\" tabindex=\"0\" data-ktw-cp-tab=\"prepare\">\n\t\t\t\t\t\t\t\t<span>01<\/span><b>Prepare the milk<\/b>\n\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<button type=\"button\" role=\"tab\" id=\"cp-tab-heat\" aria-controls=\"cp-panel-heat\" aria-selected=\"false\" tabindex=\"-1\" data-ktw-cp-tab=\"heat\">\n\t\t\t\t\t\t\t\t<span>02<\/span><b>Heat, then cool<\/b>\n\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<button type=\"button\" role=\"tab\" id=\"cp-tab-culture\" aria-controls=\"cp-panel-culture\" aria-selected=\"false\" tabindex=\"-1\" data-ktw-cp-tab=\"culture\">\n\t\t\t\t\t\t\t\t<span>03<\/span><b>Add the culture<\/b>\n\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<button type=\"button\" role=\"tab\" id=\"cp-tab-ferment\" aria-controls=\"cp-panel-ferment\" aria-selected=\"false\" tabindex=\"-1\" data-ktw-cp-tab=\"ferment\">\n\t\t\t\t\t\t\t\t<span>04<\/span><b>Control fermentation<\/b>\n\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<button type=\"button\" role=\"tab\" id=\"cp-tab-cool\" aria-controls=\"cp-panel-cool\" aria-selected=\"false\" tabindex=\"-1\" data-ktw-cp-tab=\"cool\">\n\t\t\t\t\t\t\t\t<span>05<\/span><b>Cool the kefir<\/b>\n\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<button type=\"button\" role=\"tab\" id=\"cp-tab-finish\" aria-controls=\"cp-panel-finish\" aria-selected=\"false\" tabindex=\"-1\" data-ktw-cp-tab=\"finish\">\n\t\t\t\t\t\t\t\t<span>06<\/span><b>Finish the recipe<\/b>\n\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<button type=\"button\" role=\"tab\" id=\"cp-tab-pack\" aria-controls=\"cp-panel-pack\" aria-selected=\"false\" tabindex=\"-1\" data-ktw-cp-tab=\"pack\">\n\t\t\t\t\t\t\t\t<span>07<\/span><b>Fill and protect<\/b>\n\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"ktw-cp-line__panels\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<article role=\"tabpanel\" id=\"cp-panel-prepare\" aria-labelledby=\"cp-tab-prepare\" data-ktw-cp-panel=\"prepare\" >\n\t\t\t\t\t\t\t\t<p class=\"ktw-cp-station\">Station 01<\/p>\n\t\t\t\t\t\t\t\t<h3>Build a consistent starting point<\/h3>\n\t\t\t\t\t\t\t\t<p>The dairy checks the milk and may adjust fat or milk solids for the product it wants to make. Many lines also homogenize the milk so fat stays evenly dispersed and the finished drink has a steadier texture.<\/p>\n\t\t\t\t\t\t\t\t<div class=\"ktw-cp-panel-notes\">\n\t\t\t\t\t\t\t\t\t<div><span>Why it matters<\/span><strong>This is why two plain kefirs can differ in richness before culture choice even enters the picture.<\/strong><\/div>\n\t\t\t\t\t\t\t\t\t<div><span>What the label can tell you<\/span><strong>Check the milk base and fat level.<\/strong><\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<article role=\"tabpanel\" id=\"cp-panel-heat\" aria-labelledby=\"cp-tab-heat\" data-ktw-cp-panel=\"heat\" hidden>\n\t\t\t\t\t\t\t\t<p class=\"ktw-cp-station\">Station 02<\/p>\n\t\t\t\t\t\t\t\t<h3>Prepare the milk for a controlled fermentation<\/h3>\n\t\t\t\t\t\t\t\t<p>The milk is heat-treated before the culture is added, then cooled to the temperature chosen for that starter. The heat step controls competing microbes and also helps shape the protein network that gives fermented milk its body.<\/p>\n\t\t\t\t\t\t\t\t<div class=\"ktw-cp-panel-notes\">\n\t\t\t\t\t\t\t\t\t<div><span>Why it matters<\/span><strong>Heating before fermentation is different from heating the finished kefir afterwards.<\/strong><\/div>\n\t\t\t\t\t\t\t\t\t<div><span>What the label can tell you<\/span><strong>Do not use \u201cpasteurized milk\u201d as proof that the finished cultures are dead.<\/strong><\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<article role=\"tabpanel\" id=\"cp-panel-culture\" aria-labelledby=\"cp-tab-culture\" data-ktw-cp-panel=\"culture\" hidden>\n\t\t\t\t\t\t\t\t<p class=\"ktw-cp-station\">Station 03<\/p>\n\t\t\t\t\t\t\t\t<h3>Choose the microbial team<\/h3>\n\t\t\t\t\t\t\t\t<p>A producer may build a bulk starter from kefir grains, use a grain-derived culture, or use a concentrated frozen or freeze-dried starter selected for repeatable performance. These are different production systems; starter powder is not a bag of tiny grains.<\/p>\n\t\t\t\t\t\t\t\t<div class=\"ktw-cp-panel-notes\">\n\t\t\t\t\t\t\t\t\t<div><span>Why it matters<\/span><strong>Culture choice helps set the flavour, aroma, acidity, gas, texture, and batch-to-batch consistency.<\/strong><\/div>\n\t\t\t\t\t\t\t\t\t<div><span>What the label can tell you<\/span><strong>Look for an explicit culture description; do not guess from the word kefir.<\/strong><\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<article role=\"tabpanel\" id=\"cp-panel-ferment\" aria-labelledby=\"cp-tab-ferment\" data-ktw-cp-panel=\"ferment\" hidden>\n\t\t\t\t\t\t\t\t<p class=\"ktw-cp-station\">Station 04<\/p>\n\t\t\t\t\t\t\t\t<h3>Follow acidity, not just the clock<\/h3>\n\t\t\t\t\t\t\t\t<p>The culture works in a controlled tank or package. Producers monitor temperature and acidity as bacteria and yeasts change the milk. Some processes include a later ripening stage to develop the familiar lightly yeasty kefir character.<\/p>\n\t\t\t\t\t\t\t\t<div class=\"ktw-cp-panel-notes\">\n\t\t\t\t\t\t\t\t\t<div><span>Why it matters<\/span><strong>A target endpoint gives the next batch a better chance of tasting and pouring like the last one.<\/strong><\/div>\n\t\t\t\t\t\t\t\t\t<div><span>What the label can tell you<\/span><strong>Fermentation time is useful context, but it cannot identify the culture or live status by itself.<\/strong><\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<article role=\"tabpanel\" id=\"cp-panel-cool\" aria-labelledby=\"cp-tab-cool\" data-ktw-cp-panel=\"cool\" hidden>\n\t\t\t\t\t\t\t\t<p class=\"ktw-cp-station\">Station 05<\/p>\n\t\t\t\t\t\t\t\t<h3>Slow fermentation at the chosen endpoint<\/h3>\n\t\t\t\t\t\t\t\t<p>The kefir is cooled quickly and handled gently. Lower temperature slows further acid development, while careful pumping and mixing help protect the texture from thinning or separating.<\/p>\n\t\t\t\t\t\t\t\t<div class=\"ktw-cp-panel-notes\">\n\t\t\t\t\t\t\t\t\t<div><span>Why it matters<\/span><strong>Cooling is part of making the product, not merely what happens after the \u201creal\u201d work is done.<\/strong><\/div>\n\t\t\t\t\t\t\t\t\t<div><span>What the label can tell you<\/span><strong>A live chilled bottle depends on the storage temperature printed for that product.<\/strong><\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<article role=\"tabpanel\" id=\"cp-panel-finish\" aria-labelledby=\"cp-tab-finish\" data-ktw-cp-panel=\"finish\" hidden>\n\t\t\t\t\t\t\t\t<p class=\"ktw-cp-station\">Station 06<\/p>\n\t\t\t\t\t\t\t\t<h3>Keep it plain or add flavour and texture<\/h3>\n\t\t\t\t\t\t\t\t<p>A plain kefir may move directly toward filling. A flavoured version can be blended with fruit, sugar, flavouring, or texture ingredients at a point chosen for that process. The ingredient list reveals the finished recipe, not just the fermented base.<\/p>\n\t\t\t\t\t\t\t\t<div class=\"ktw-cp-panel-notes\">\n\t\t\t\t\t\t\t\t\t<div><span>Why it matters<\/span><strong>\u201cFruit kefir\u201d can mean very different sugar, fruit, and ingredient profiles from bottle to bottle.<\/strong><\/div>\n\t\t\t\t\t\t\t\t\t<div><span>What the label can tell you<\/span><strong>Read the product name, ingredient list, and nutrition panel together.<\/strong><\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<article role=\"tabpanel\" id=\"cp-panel-pack\" aria-labelledby=\"cp-tab-pack\" data-ktw-cp-panel=\"pack\" hidden>\n\t\t\t\t\t\t\t\t<p class=\"ktw-cp-station\">Station 07<\/p>\n\t\t\t\t\t\t\t\t<h3>Choose the final live or heat-treated path<\/h3>\n\t\t\t\t\t\t\t\t<p>The producer fills the product under controlled conditions. A live-culture kefir stays on a refrigerated path. A different product may be heated after fermentation for another shelf-life plan; that later heat changes or removes culture viability.<\/p>\n\t\t\t\t\t\t\t\t<div class=\"ktw-cp-panel-notes\">\n\t\t\t\t\t\t\t\t\t<div><span>Why it matters<\/span><strong>\u201cFermented\u201d tells you how the food began. Live-culture wording and storage directions tell you more about how it finished.<\/strong><\/div>\n\t\t\t\t\t\t\t\t\t<div><span>What the label can tell you<\/span><strong>Check live-culture wording, refrigeration instructions, the date, and directions after opening.<\/strong><\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<noscript><p class=\"ktw-cp-noscript\">JavaScript adds station-by-station switching. Every production step remains available in the page source.<\/p><\/noscript>\n\t\t\t<\/div>\n\t\t<\/section>\n\n\t\t<section id=\"path-builder\" class=\"ktw-cp-section ktw-cp-section--builder\">\n\t\t\t<div class=\"ktw-shell\">\n\t\t\t\t<header class=\"ktw-cp-heading ktw-cp-heading--light\">\n\t\t\t\t\t<p class=\"ktw-cp-kicker\">Build one possible bottle<\/p>\n\t\t\t\t\t<h2>Two choices can change the story on the shelf<\/h2>\n\t\t\t\t\t<p>Choose a culture system and a finishing path. The result shows what you can reasonably look for on the package without ranking one method as universally best.<\/p>\n\t\t\t\t<\/header>\n\n\t\t\t\t<div class=\"ktw-cp-builder\" data-ktw-cp-builder>\n\t\t\t\t\t<div class=\"ktw-cp-builder__controls\">\n\t\t\t\t\t\t<fieldset>\n\t\t\t\t\t\t\t<legend><span>1<\/span>Choose the culture system<\/legend>\n\t\t\t\t\t\t\t<label><input type=\"radio\" name=\"cp-culture\" value=\"grain\" checked><span><b>Grain-derived bulk culture<\/b><small>The plant uses grains to prepare a larger starter, then removes the grains from that preparation stage.<\/small><\/span><\/label>\n\t\t\t\t\t\t\t<label><input type=\"radio\" name=\"cp-culture\" value=\"selected\"><span><b>Selected concentrated starter<\/b><small>Frozen or freeze-dried organisms are selected for a repeatable commercial process.<\/small><\/span><\/label>\n\t\t\t\t\t\t<\/fieldset>\n\n\t\t\t\t\t\t<fieldset>\n\t\t\t\t\t\t\t<legend><span>2<\/span>Choose the finishing path<\/legend>\n\t\t\t\t\t\t\t<label><input type=\"radio\" name=\"cp-finish\" value=\"live\" checked><span><b>Live and refrigerated<\/b><small>The culture remains active, so the cold chain and printed date matter.<\/small><\/span><\/label>\n\t\t\t\t\t\t\t<label><input type=\"radio\" name=\"cp-finish\" value=\"heated\"><span><b>Heated after fermentation<\/b><small>A later heat step changes or removes culture viability for a different shelf-life plan.<\/small><\/span><\/label>\n\t\t\t\t\t\t<\/fieldset>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<aside class=\"ktw-cp-builder__result\" aria-live=\"polite\" aria-atomic=\"true\">\n\t\t\t\t\t\t<p class=\"ktw-cp-result-label\">Your bottle path<\/p>\n\t\t\t\t\t\t<div class=\"ktw-cp-result-bottle\" aria-hidden=\"true\"><span>K<\/span><i data-ktw-cp-result-state>Live<\/i><\/div>\n\t\t\t\t\t\t<h3 data-ktw-cp-result-title>Grain-derived culture, kept live and cold<\/h3>\n\t\t\t\t\t\t<p data-ktw-cp-result-copy>The grains belong to the starter-production stage; they are not floating in the bottle. Look for a clear live-culture statement, refrigeration instructions, and the printed date.<\/p>\n\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t<li data-ktw-cp-result-culture>Culture clue: grain-derived or traditional bulk starter, only when stated.<\/li>\n\t\t\t\t\t\t\t<li data-ktw-cp-result-finish>Finish clue: live-culture wording plus refrigerated storage.<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t<\/aside>\n\n\t\t\t\t\t<div hidden data-cp-result=\"grain-live\" data-state=\"Live\" data-title=\"Grain-derived culture, kept live and cold\" data-copy=\"The grains belong to the starter-production stage; they are not floating in the bottle. Look for a clear live-culture statement, refrigeration instructions, and the printed date.\" data-culture=\"Culture clue: grain-derived or traditional bulk starter, only when stated.\" data-finish=\"Finish clue: live-culture wording plus refrigerated storage.\"><\/div>\n\t\t\t\t\t<div hidden data-cp-result=\"grain-heated\" data-state=\"Heated\" data-title=\"Grain-derived culture, then heated after fermentation\" data-copy=\"The food was fermented with a grain-derived culture, but the later heat step changed the live status. Treat it as a heat-treated fermented milk, not as proof that live cultures remain.\" data-culture=\"Culture clue: grain-derived only when the maker states it.\" data-finish=\"Finish clue: wording that identifies heat treatment after fermentation and its storage plan.\"><\/div>\n\t\t\t\t\t<div hidden data-cp-result=\"selected-live\" data-state=\"Live\" data-title=\"Selected starter, kept live and cold\" data-copy=\"A selected starter can still produce a live-culture kefir. The useful questions are which cultures are declared, whether a viable amount is promised through the date, and how the bottle must be refrigerated.\" data-culture=\"Culture clue: named or described concentrated starter, when the package provides it.\" data-finish=\"Finish clue: live-culture wording plus refrigerated storage.\"><\/div>\n\t\t\t\t\t<div hidden data-cp-result=\"selected-heated\" data-state=\"Heated\" data-title=\"Selected starter, then heated after fermentation\" data-copy=\"The selected culture shaped the fermented food, then a later heat step changed its viability. Read it as a heat-treated fermented-milk product with its own storage directions.\" data-culture=\"Culture clue: named or described starter, only when declared.\" data-finish=\"Finish clue: heat-treated-after-fermentation wording and the printed storage condition.\"><\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/section>\n\n\t\t<section id=\"label-meaning\" class=\"ktw-cp-section ktw-cp-section--label\">\n\t\t\t<div class=\"ktw-shell\">\n\t\t\t\t<header class=\"ktw-cp-heading\">\n\t\t\t\t\t<p class=\"ktw-cp-kicker\">Bring the factory story back to the bottle<\/p>\n\t\t\t\t\t<h2>Five label clues now make more sense<\/h2>\n\t\t\t\t<\/header>\n\t\t\t\t<div class=\"ktw-cp-label-grid\">\n\t\t\t\t\t<article><span>1<\/span><h3>Product name<\/h3><p>Start with milk kefir, a flavoured fermented milk, or a drink based on fermented milk. Similar-looking bottles can belong to different product types.<\/p><\/article>\n\t\t\t\t\t<article><span>2<\/span><h3>Culture and live wording<\/h3><p>A named culture, viable-count promise, or live-culture statement gives you more information than \u201cfermented\u201d alone.<\/p><\/article>\n\t\t\t\t\t<article><span>3<\/span><h3>Ingredient list<\/h3><p>This is where fruit, added sugar, flavouring, stabilizers, and other recipe decisions become visible.<\/p><\/article>\n\t\t\t\t\t<article><span>4<\/span><h3>Allergen statement<\/h3><p>Milk kefir still contains milk protein. Lower lactose does not make a milk product dairy-free.<\/p><\/article>\n\t\t\t\t\t<article><span>5<\/span><h3>Storage, date, and opening<\/h3><p>Follow the temperature, printed date, and after-opening instructions for that exact package. They complete the production plan.<\/p><\/article>\n\t\t\t\t<\/div>\n\n\t\t\t\t<div class=\"ktw-cp-plain-answer\">\n\t\t\t\t\t<div><p class=\"ktw-cp-kicker\">The one distinction worth remembering<\/p><h2>Pasteurized before fermentation is not the same as heated after fermentation.<\/h2><\/div>\n\t\t\t\t\t<p>The first prepares the milk before the culture begins. The second happens after the culture has done its work and changes whether those organisms remain viable in the finished product.<\/p>\n\t\t\t\t<\/div>\n\n\t\t\t\t<div class=\"ktw-cp-next\">\n\t\t\t\t\t<div><p class=\"ktw-cp-kicker\">Use this on your next bottle<\/p><h2>Turn the production story into a 60-second label check<\/h2><\/div>\n\t\t\t\t\t<a data-no-translation-href href=\"https:\/\/kefir.tw\/en\/how-to-read-a-kefir-label\/\">Open the kefir label guide<span aria-hidden=\"true\">\u2192<\/span><\/a>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t<details class=\"ktw-cp-sources\">\n\t\t<summary>Sources behind this explanation<\/summary>\n\t\t<ul>\n\t\t\t\t\t\t\t<li><a data-no-translation-href href=\"https:\/\/www.fao.org\/fao-who-codexalimentarius\/sh-proxy\/en\/?lnk=1&#038;url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS+243-2003%2FCXS_243e.pdf\" rel=\"noopener noreferrer\">Standard for Fermented Milks, CXS 243-2003<\/a><span>Codex Alimentarius Commission<\/span><\/li>\n\t\t\t\t\t\t\t<li><a data-no-translation-href href=\"https:\/\/dairyprocessinghandbook.tetrapak.com\/chapter\/fermented-milk-products\" rel=\"noopener noreferrer\">Fermented Milk Products \u2014 production of kefir<\/a><span>Tetra Pak Dairy Processing Handbook<\/span><\/li>\n\t\t\t\t\t\t\t<li><a data-no-translation-href href=\"https:\/\/doi.org\/10.1016\/j.idairyj.2005.07.004\" rel=\"noopener noreferrer\">Microbiological and chemical changes during kefir manufacture<\/a><span>International Dairy Journal<\/span><\/li>\n\t\t\t\t\t\t\t<li><a data-no-translation-href href=\"https:\/\/www.fda.gov.tw\/tc\/includes\/GetFile.ashx?id=f636705153885422381\" rel=\"noopener noreferrer\">\u4e73\u54c1\u985e\u885b\u751f\u6a19\u6e96<\/a><span>Taiwan Food and Drug Administration<\/span><\/li>\n\t\t\t\t\t\t\t<li><a data-no-translation-href href=\"https:\/\/www.fda.gov.tw\/tc\/newsContent.aspx?cid=3&#038;id=22268\" rel=\"noopener noreferrer\">\u767c\u9175\u4e73\u61c9\u6a19\u793a\u4fdd\u5b58\u671f\u9650\u53ca\u4fdd\u5b58\u689d\u4ef6<\/a><span>Taiwan Food and Drug Administration<\/span><\/li>\n\t\t\t\t\t<\/ul>\n\t<\/details>\n\t\t\t\t<\/div>\n\t\t<\/section>\n\t<\/div>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":0,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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