One of the foods that recently emerged on the national market is fermented dairy product-kefir. With its long lasting popularity in Eastern Europe and Russia, commercial kefir production in the United States was limited by narrow consumer market of the product and its scarce distribution. But recent resurgence of health promoting foods in America brought by alternative consumer choice made it possible for kefir to be on the front headlines.
In the beginning of the last decade of the twentieth century, the United States experienced a demographic explosion due, partly, to the arrival of various immigrant groups from across the globe. Each group brought with them its own culturally based food habits. Due to the arrival of immigrants from Eastern Europe, fermented milk beverage kefir became known in the United States in the late 1980.
At first, kefir was only available in ethnic food stores supplying local cultural food market. But since the growing interest in the health food......
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