Kefir (English Wikipedia)

Farnworth ER (2006). "Kefir – a complex probiotic". In Gibson G (ed.). Food Science and Technology Bulletin: Fu. IFIS Publishing. pp. 1–17. ISBN 978-0-86014-198-3.

dergipark.org.tr (Global: 1,340^th place; English: 2,278^th place)

Yıldırım BE, Oğan Y (21 July 2024). "Kuzey Kafkasya Bölgesi Toplumlarının Mutfak Kültürleri Üzerine Bir İnceleme". Artvin Çoruh Üniversitesi Uluslararası Sosyal Bilimler Dergisi. doi:10.22466/acusbd.1505842.

doi.org (Global: 2^nd place; English: 2^nd place)

Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, et al. (October 2013). "A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics". International Journal of Food Microbiology. 167 (1): 44–56. doi:10.1016/j.ijfoodmicro.2013.06.016. PMID 23859403.
Liu Y, Miao B, Li W, et al. (2024). "Bronze Age cheese reveals human-Lactobacillus interactions over evolutionary history". Cell. 187 (21): 5891–5900.e8. doi:10.1016/j.cell.2024.08.008. PMID 39326418.
Oboturova N, Evdokimov I, Kulikova I, et al. (2022). "Traditional foods of the North Caucasus region". Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe. pp. 69–91. doi:10.1016/B978-0-12-811734-7.00001-3. ISBN 978-0-12-811734-7.
Katchieva PK, Katchieva KK, Kipkeeva FI, et al. (20 December 2025). "Kefir revisited: Insights from the North Caucasus". World Journal of Experimental Medicine. 15 (4). doi:10.5493/wjem.v15.i4.112191. PMC 12767251. PMID 41497673.
Yıldırım BE, Oğan Y (21 July 2024). "Kuzey Kafkasya Bölgesi Toplumlarının Mutfak Kültürleri Üzerine Bir İnceleme". Artvin Çoruh Üniversitesi Uluslararası Sosyal Bilimler Dergisi. doi:10.22466/acusbd.1505842.
Yaman M, Usta S (30 June 2020). "Çerkes Mutfağının Sürdürülebilirliği Üzerine Bir Araştırma: Sakarya İli Örneği (A Research on Sustainability of Circassian Kitchen: Sakarya City Example)". Journal of Tourism and Gastronomy Studies. 8 (2): 997–1015. doi:10.21325/jotags.2020.592.
Arslan S (26 November 2014). "A review: chemical, microbiological and nutritional characteristics of kefir". CyTA – Journal of Food. 13 (3): 340–345. doi:10.1080/19476337.2014.981588.
Liu F, Hu ZD, Yurkov A, et al. (30 June 2024). "Saccharomycetaceae: delineation of fungal genera based on phylogenomic analyses, genomic relatedness indices and genomics-based synapomorphies". Persoonia - Molecular Phylogeny and Evolution of Fungi. 52 (1): 1–21. doi:10.3767/persoonia.2024.52.01. PMC 11319838. PMID 39161631.
Kumura H, Tanoue Y, Tsukahara M, et al. (December 2004). "Screening of Dairy Yeast Strains for Probiotic Applications". Journal of Dairy Science. 87 (12): 4050–4056. doi:10.3168/jds.S0022-0302(04)73546-8. PMID 15545365.
Wang SY, Chen KN, Lo YM, et al. (December 2012). "Investigation of microorganisms involved in biosynthesis of the kefir grain". Food Microbiology. 32 (2): 274–285. doi:10.1016/j.fm.2012.07.001. PMID 22986190.
Wyder MT, Meile L, Teuber M (September 1999). "Description of Saccharomyces turicensis sp. nov., a new species from kefyr". Systematic and Applied Microbiology. 22 (3): 420–425. Bibcode:1999SyApM..22..420W. doi:10.1016/S0723-2020(99)80051-4. PMID 10553294.
Jong-Hwa Kim, Kiyoung Kim, Rungravee Kanjanasuntree, et al. (2019). "Kazachstania turicensis CAU Y1706 ameliorates atopic dermatitis by regulation of the gut–skin axis". Journal of Dairy Science. 102 (4): 2854–2862. doi:10.3168/jds.2018-15849. PMID 30738679.
Prado MR, Blandón LM, Vandenberghe LP, et al. (30 October 2015). "Milk kefir: composition, microbial cultures, biological activities, and related products". Frontiers in Microbiology. 6: 1177. doi:10.3389/fmicb.2015.01177. PMC 4626640. PMID 26579086.
Vancanneyt M, Mengaud J, Cleenwerck I, et al. (March 2004). "Reclassification of Lactobacillus kefirgranum Takizawa et al. 1994 as Lactobacillus kefiranofaciens subsp. kefirgranum subsp. nov. and emended description of L. kefiranofaciens Fujisawa et al. 1988". International Journal of Systematic and Evolutionary Microbiology. 54 (Pt 2): 551–556. doi:10.1099/ijs.0.02912-0. PMID 15023974.
Federici F, Manna L, Rizzi E, et al. (August 2018). Dennehy JJ (ed.). "Draft Genome Sequence of Lactobacillus kefiri SGL 13, a Potential Probiotic Strain Isolated from Kefir Grains". Microbiology Resource Announcements. 7 (4) e00937-18: e00937–18, e00937–18. doi:10.1128/MRA.00937-18. PMC 6256422. PMID 30533877.
Pidoux M (1 June 1989). "The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain fromLactobacillus hilgardii producing a polysaccharide gel". MIRCEN Journal of Applied Microbiology and Biotechnology. 5 (2): 223–238. doi:10.1007/BF01741847.
de Oliveira Leite AM, Miguel MA, Peixoto RS, et al. (October 2013). "Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage". Brazilian Journal of Microbiology. 44 (2): 341–349. Bibcode:2013BrJMb..44..341L. doi:10.1590/S1517-83822013000200001. PMC 3833126. PMID 24294220.
Kourkoutas Y, Kandylis P, Panas P, et al. (September 2006). "Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production". Applied and Environmental Microbiology. 72 (9): 6124–6135. Bibcode:2006ApEnM..72.6124K. doi:10.1128/AEM.03078-05. PMC 1563647. PMID 16957238.
Mei J, Guo Q, Wu Y, et al. (31 October 2014). Al-Ahmad A (ed.). "Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods". PLOS ONE. 9 (10) e111648. Bibcode:2014PLoSO...9k1648M. doi:10.1371/journal.pone.0111648. PMC 4216126. PMID 25360757.
Nikolaou A, Sgouros G, Mitropoulou G, et al. (January 2020). "Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking". Foods. 9 (2): 115. doi:10.3390/foods9020115. PMC 7073665. PMID 31973003.
Van Wyk J (2019). "Kefir: The Champagne of Fermented Beverages". Fermented Beverages. pp. 473–527. doi:10.1016/B978-0-12-815271-3.00012-9. ISBN 978-0-12-815271-3.
Rosa DD, Dias MM, Grześkowiak ŁM, et al. (June 2017). "Milk kefir : nutritional, microbiological and health benefits". Nutrition Research Reviews. 30 (1): 82–96. doi:10.1017/S0954422416000275. PMID 28222814. Approximately 30 % of milk lactose is hydrolysed by the β-galactosidase enzyme, turning lactose into glucose and galactose.
Irigoyen A, Arana I, Castiella M, et al. (May 2005). "Microbiological, physicochemical, and sensory characteristics of kefir during storage". Food Chemistry. 90 (4): 613–620. doi:10.1016/j.foodchem.2004.04.021. Lactose was consumed during the 24 h fermentation period, and lactose levels decreased by 20–25% with respect to the initial lactose levels present in the milk. Levels then held practically constant over the storage period. [28 days of storage at 5 ± 1 °C]
Hertzler SR, Clancy SM (May 2003). "Kefir improves lactose digestion and tolerance in adults with lactose maldigestion". Journal of the American Dietetic Association. 103 (5): 582–587. doi:10.1053/jada.2003.50111. PMID 12728216.
Laureys D, De Vuyst L (April 2014). Griffiths MW (ed.). "Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation". Applied and Environmental Microbiology. 80 (8): 2564–2572. Bibcode:2014ApEnM..80.2564L. doi:10.1128/aem.03978-13. PMC 3993195. PMID 24532061.
Gorgus E, Hittinger M, Schrenk D (September 2016). "Estimates of Ethanol Exposure in Children from Food not Labeled as Alcohol-Containing". Journal of Analytical Toxicology. 40 (7): 537–542. doi:10.1093/jat/bkw046. PMC 5421578. PMID 27405361.
"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings VA, Harrison M, Oria M, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Ahmed Z, Wang Y, Ahmad A, et al. (2013). "Kefir and health: a contemporary perspective". Critical Reviews in Food Science and Nutrition. 53 (5): 422–434. doi:10.1080/10408398.2010.540360. PMID 23391011.
Guzel-Seydim ZB, Kok-Tas T, Greene AK, et al. (March 2011). "Review: functional properties of kefir". Critical Reviews in Food Science and Nutrition. 51 (3): 261–268. doi:10.1080/10408390903579029. PMID 21390946.
Motaghi M, Mazaheri M, Moazami N, et al. (September 1997). "Kefir production in Iran". World Journal of Microbiology and Biotechnology. 13 (5): 579–581. doi:10.1023/A:1018577728412.
Chen TH, Wang SY, Chen KN, et al. (July 2009). "Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains". Journal of Dairy Science. 92 (7): 3002–3013. doi:10.3168/jds.2008-1669. PMID 19528577.
Maeda H, Zhu X, Suzuki S, et al. (August 2004). "Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B(T)". Journal of Agricultural and Food Chemistry. 52 (17): 5533–5538. Bibcode:2004JAFC...52.5533M. doi:10.1021/jf049617g. PMID 15315396.
Abraham AG, De Antoni GL (May 1999). "Characterization of kefir grains grown in cows' milk and in soya milk". The Journal of Dairy Research. 66 (2): 327–333. doi:10.1017/S0022029999003490. PMID 10376251.
Guzel-Seydim ZB, Gökırmaklı Ç, Greene AK (July 2021). "A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties". Trends in Food Science & Technology. 113: 42–53. doi:10.1016/j.tifs.2021.04.041.

elbrusoid.org (Global: low place; English: low place)

Шаманов, Ибрагим Магомедович (26 April 2006). Молоко. Как много в этом слове... (in Russian). Elbrusoid. Archived from the original on 6 December 2020. Retrieved 14 June 2023.

fda.gov (Global: 470^th place; English: 329^th place)

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.

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Saloff-Coste CJ (2002). "Section Fabrication of kefir". Archived from the original on 12 November 2013.

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"KEFIR Definition and Meaning". Merriam-Webster. Archived from the original on 18 April 2019. Retrieved 4 July 2026.

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Sando L (September 2015). "Kefir Consumption—a Growing Culture". International Milk Genomics Consortium. Archived from the original on 19 August 2017. Retrieved 19 August 2017.

nih.gov (Global: 5^th place; English: 5^th place)

pubmed.ncbi.nlm.nih.gov

Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, et al. (October 2013). "A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics". International Journal of Food Microbiology. 167 (1): 44–56. doi:10.1016/j.ijfoodmicro.2013.06.016. PMID 23859403.
Liu Y, Miao B, Li W, et al. (2024). "Bronze Age cheese reveals human-Lactobacillus interactions over evolutionary history". Cell. 187 (21): 5891–5900.e8. doi:10.1016/j.cell.2024.08.008. PMID 39326418.
Katchieva PK, Katchieva KK, Kipkeeva FI, et al. (20 December 2025). "Kefir revisited: Insights from the North Caucasus". World Journal of Experimental Medicine. 15 (4). doi:10.5493/wjem.v15.i4.112191. PMC 12767251. PMID 41497673.
Liu F, Hu ZD, Yurkov A, et al. (30 June 2024). "Saccharomycetaceae: delineation of fungal genera based on phylogenomic analyses, genomic relatedness indices and genomics-based synapomorphies". Persoonia - Molecular Phylogeny and Evolution of Fungi. 52 (1): 1–21. doi:10.3767/persoonia.2024.52.01. PMC 11319838. PMID 39161631.
Kumura H, Tanoue Y, Tsukahara M, et al. (December 2004). "Screening of Dairy Yeast Strains for Probiotic Applications". Journal of Dairy Science. 87 (12): 4050–4056. doi:10.3168/jds.S0022-0302(04)73546-8. PMID 15545365.
Wang SY, Chen KN, Lo YM, et al. (December 2012). "Investigation of microorganisms involved in biosynthesis of the kefir grain". Food Microbiology. 32 (2): 274–285. doi:10.1016/j.fm.2012.07.001. PMID 22986190.
Wyder MT, Meile L, Teuber M (September 1999). "Description of Saccharomyces turicensis sp. nov., a new species from kefyr". Systematic and Applied Microbiology. 22 (3): 420–425. Bibcode:1999SyApM..22..420W. doi:10.1016/S0723-2020(99)80051-4. PMID 10553294.
Jong-Hwa Kim, Kiyoung Kim, Rungravee Kanjanasuntree, et al. (2019). "Kazachstania turicensis CAU Y1706 ameliorates atopic dermatitis by regulation of the gut–skin axis". Journal of Dairy Science. 102 (4): 2854–2862. doi:10.3168/jds.2018-15849. PMID 30738679.
Prado MR, Blandón LM, Vandenberghe LP, et al. (30 October 2015). "Milk kefir: composition, microbial cultures, biological activities, and related products". Frontiers in Microbiology. 6: 1177. doi:10.3389/fmicb.2015.01177. PMC 4626640. PMID 26579086.
Vancanneyt M, Mengaud J, Cleenwerck I, et al. (March 2004). "Reclassification of Lactobacillus kefirgranum Takizawa et al. 1994 as Lactobacillus kefiranofaciens subsp. kefirgranum subsp. nov. and emended description of L. kefiranofaciens Fujisawa et al. 1988". International Journal of Systematic and Evolutionary Microbiology. 54 (Pt 2): 551–556. doi:10.1099/ijs.0.02912-0. PMID 15023974.
Federici F, Manna L, Rizzi E, et al. (August 2018). Dennehy JJ (ed.). "Draft Genome Sequence of Lactobacillus kefiri SGL 13, a Potential Probiotic Strain Isolated from Kefir Grains". Microbiology Resource Announcements. 7 (4) e00937-18: e00937–18, e00937–18. doi:10.1128/MRA.00937-18. PMC 6256422. PMID 30533877.
de Oliveira Leite AM, Miguel MA, Peixoto RS, et al. (October 2013). "Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage". Brazilian Journal of Microbiology. 44 (2): 341–349. Bibcode:2013BrJMb..44..341L. doi:10.1590/S1517-83822013000200001. PMC 3833126. PMID 24294220.
Kourkoutas Y, Kandylis P, Panas P, et al. (September 2006). "Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production". Applied and Environmental Microbiology. 72 (9): 6124–6135. Bibcode:2006ApEnM..72.6124K. doi:10.1128/AEM.03078-05. PMC 1563647. PMID 16957238.
Mei J, Guo Q, Wu Y, et al. (31 October 2014). Al-Ahmad A (ed.). "Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods". PLOS ONE. 9 (10) e111648. Bibcode:2014PLoSO...9k1648M. doi:10.1371/journal.pone.0111648. PMC 4216126. PMID 25360757.
Nikolaou A, Sgouros G, Mitropoulou G, et al. (January 2020). "Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking". Foods. 9 (2): 115. doi:10.3390/foods9020115. PMC 7073665. PMID 31973003.
Rosa DD, Dias MM, Grześkowiak ŁM, et al. (June 2017). "Milk kefir : nutritional, microbiological and health benefits". Nutrition Research Reviews. 30 (1): 82–96. doi:10.1017/S0954422416000275. PMID 28222814. Approximately 30 % of milk lactose is hydrolysed by the β-galactosidase enzyme, turning lactose into glucose and galactose.
Hertzler SR, Clancy SM (May 2003). "Kefir improves lactose digestion and tolerance in adults with lactose maldigestion". Journal of the American Dietetic Association. 103 (5): 582–587. doi:10.1053/jada.2003.50111. PMID 12728216.
Laureys D, De Vuyst L (April 2014). Griffiths MW (ed.). "Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation". Applied and Environmental Microbiology. 80 (8): 2564–2572. Bibcode:2014ApEnM..80.2564L. doi:10.1128/aem.03978-13. PMC 3993195. PMID 24532061.
Gorgus E, Hittinger M, Schrenk D (September 2016). "Estimates of Ethanol Exposure in Children from Food not Labeled as Alcohol-Containing". Journal of Analytical Toxicology. 40 (7): 537–542. doi:10.1093/jat/bkw046. PMC 5421578. PMID 27405361.
"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings VA, Harrison M, Oria M, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Ahmed Z, Wang Y, Ahmad A, et al. (2013). "Kefir and health: a contemporary perspective". Critical Reviews in Food Science and Nutrition. 53 (5): 422–434. doi:10.1080/10408398.2010.540360. PMID 23391011.
Guzel-Seydim ZB, Kok-Tas T, Greene AK, et al. (March 2011). "Review: functional properties of kefir". Critical Reviews in Food Science and Nutrition. 51 (3): 261–268. doi:10.1080/10408390903579029. PMID 21390946.
Chen TH, Wang SY, Chen KN, et al. (July 2009). "Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains". Journal of Dairy Science. 92 (7): 3002–3013. doi:10.3168/jds.2008-1669. PMID 19528577.
Maeda H, Zhu X, Suzuki S, et al. (August 2004). "Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B(T)". Journal of Agricultural and Food Chemistry. 52 (17): 5533–5538. Bibcode:2004JAFC...52.5533M. doi:10.1021/jf049617g. PMID 15315396.
Abraham AG, De Antoni GL (May 1999). "Characterization of kefir grains grown in cows' milk and in soya milk". The Journal of Dairy Research. 66 (2): 327–333. doi:10.1017/S0022029999003490. PMID 10376251.

ncbi.nlm.nih.gov

Katchieva PK, Katchieva KK, Kipkeeva FI, et al. (20 December 2025). "Kefir revisited: Insights from the North Caucasus". World Journal of Experimental Medicine. 15 (4). doi:10.5493/wjem.v15.i4.112191. PMC 12767251. PMID 41497673.
Liu F, Hu ZD, Yurkov A, et al. (30 June 2024). "Saccharomycetaceae: delineation of fungal genera based on phylogenomic analyses, genomic relatedness indices and genomics-based synapomorphies". Persoonia - Molecular Phylogeny and Evolution of Fungi. 52 (1): 1–21. doi:10.3767/persoonia.2024.52.01. PMC 11319838. PMID 39161631.
Prado MR, Blandón LM, Vandenberghe LP, et al. (30 October 2015). "Milk kefir: composition, microbial cultures, biological activities, and related products". Frontiers in Microbiology. 6: 1177. doi:10.3389/fmicb.2015.01177. PMC 4626640. PMID 26579086.
Federici F, Manna L, Rizzi E, et al. (August 2018). Dennehy JJ (ed.). "Draft Genome Sequence of Lactobacillus kefiri SGL 13, a Potential Probiotic Strain Isolated from Kefir Grains". Microbiology Resource Announcements. 7 (4) e00937-18: e00937–18, e00937–18. doi:10.1128/MRA.00937-18. PMC 6256422. PMID 30533877.
de Oliveira Leite AM, Miguel MA, Peixoto RS, et al. (October 2013). "Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage". Brazilian Journal of Microbiology. 44 (2): 341–349. Bibcode:2013BrJMb..44..341L. doi:10.1590/S1517-83822013000200001. PMC 3833126. PMID 24294220.
Kourkoutas Y, Kandylis P, Panas P, et al. (September 2006). "Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production". Applied and Environmental Microbiology. 72 (9): 6124–6135. Bibcode:2006ApEnM..72.6124K. doi:10.1128/AEM.03078-05. PMC 1563647. PMID 16957238.
Mei J, Guo Q, Wu Y, et al. (31 October 2014). Al-Ahmad A (ed.). "Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods". PLOS ONE. 9 (10) e111648. Bibcode:2014PLoSO...9k1648M. doi:10.1371/journal.pone.0111648. PMC 4216126. PMID 25360757.
Nikolaou A, Sgouros G, Mitropoulou G, et al. (January 2020). "Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking". Foods. 9 (2): 115. doi:10.3390/foods9020115. PMC 7073665. PMID 31973003.
Laureys D, De Vuyst L (April 2014). Griffiths MW (ed.). "Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation". Applied and Environmental Microbiology. 80 (8): 2564–2572. Bibcode:2014ApEnM..80.2564L. doi:10.1128/aem.03978-13. PMC 3993195. PMID 24532061.
Gorgus E, Hittinger M, Schrenk D (September 2016). "Estimates of Ethanol Exposure in Children from Food not Labeled as Alcohol-Containing". Journal of Analytical Toxicology. 40 (7): 537–542. doi:10.1093/jat/bkw046. PMC 5421578. PMID 27405361.
"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings VA, Harrison M, Oria M, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.

reference.com (Global: 1,491^st place; English: 1,468^th place)

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kefir Archived 25 February 2011 at the Wayback Machine. dictionary.reference.com

uliege.be (Global: 7,009^th place; English: 7,357^th place)

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Ninane V, Berben G, Romnee JM, et al. (2005). "Variability of the microbial abundance of a kefir grain starter cultivated in partially controlled conditions". Biotechnologie, Agronomie, Société et Environnement/Biotechnology, Agronomy, Society and Environment. 9 (3): 191–194.

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"kefir". Oxford Dictionaries.
kefir Archived 25 February 2011 at the Wayback Machine. dictionary.reference.com
"kefir". The American Heritage Dictionary of the English Language. Archived from the original on 5 August 2021. Retrieved 4 July 2026.
"KEFIR Definition and Meaning". Merriam-Webster. Archived from the original on 18 April 2019. Retrieved 4 July 2026.
Шаманов, Ибрагим Магомедович (26 April 2006). Молоко. Как много в этом слове... (in Russian). Elbrusoid. Archived from the original on 6 December 2020. Retrieved 14 June 2023.
Sando L (September 2015). "Kefir Consumption—a Growing Culture". International Milk Genomics Consortium. Archived from the original on 19 August 2017. Retrieved 19 August 2017.
United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
Saloff-Coste CJ (2002). "Section Fabrication of kefir". Archived from the original on 12 November 2013.

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Farnworth ER (2008). Handbook of fermented functional foods (second ed.). Boca Raton: CRC Press. ISBN 978-1-4200-5328-9. OCLC 646745830.

Kefir (English Wikipedia)

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archive.org (Global: 6^th place; English: 6^th place)

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dergipark.org.tr (Global: 1,340^th place; English: 2,278^th place)

doi.org (Global: 2^nd place; English: 2^nd place)

fda.gov (Global: 470^th place; English: 329^th place)

free.fr (Global: 283^rd place; English: 705^th place)

merriam-webster.com (Global: 425^th place; English: 373^rd place)

nih.gov (Global: 5^th place; English: 5^th place)

reference.com (Global: 1,491^st place; English: 1,468^th place)

uliege.be (Global: 7,009^th place; English: 7,357^th place)

web.archive.org (Global: 1^st place; English: 1^st place)

worldcat.org (Global: 4^th place; English: 4^th place)