Type of Fermentation in Kefir and Kumiss

Kefir & Kumiss are:

Correct Answer: Lactic acid-alcohol fermented milk

Both Kefir and Kumiss are lactic acid-alcohol fermented milk beverages — they undergo dual fermentation producing both lactic acid and alcohol (ethanol), making them mildly alcoholic dairy drinks.

Kefir

• Self-carbonated milk beverage containing 1% lactic acid & 1% alcohol.
• Fermenting agents are called Kefir grains — containing Streptococcus lactis, Kefir bacilli & lactose-fermenting yeast.
• Kefir is the self-carbonated beverage (note: Kumiss is also carbonated).

Kumiss

• Originally prepared from Mare's milk only.
• Fermented by Lactobacillus acidophilus.
• Finished product contains 2.5% alcohol (higher than Kefir).
• Alcohol content: Kefir = 1%; Kumiss = 2.5%.

Why Other Options Are Wrong

• Acetic acid-alcohol → this describes vinegar fermentation; not applicable to Kefir/Kumiss.
• Lactic acid-phenol → phenol is not a fermentation product; this is a fabricated distractor.
• Lactic acid-acetic acid → describes mixed acid fermentation; no significant alcohol produced.