Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture

By M. C. G. Fontán, S. Martínez, I. Franco, J. Carballo. 2006

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A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China (2008, background): “The fermentation of the kurut made in Tibet usually takes 2–3 days (Luo et al., 2005), kefir 5–7 days 20–23 C (Marı́a et al., 2006), kumiss 2–3 days at about 20 C (Sun et al., 2005), Airag 2–3 days at about 20 C (Naersong, Mori, & Kitamoto, 1996).”
A review: chemical, microbiological and nutritional characteristics of kefir (2015, background): “After 24 h, lactose was degraded more slowly, the rate of pH reduction decreased and the level of L(+)-lactic acid decreased marginally while that of D(−)-lactic acid had risen (Garcia Fontan et al., 2006).”