a frothy beverage interspersed with kephir seeds and obtained by partial acidic and alcoholic fermentation of the lactose contained in milk or whey, a slightly effecvescent acidulous beverage of low alcoholic content made chiefly in southern Russia of cow's milk that is fermented by means of kefir grains, pastöriseeeritud piimast piimhappe- ja alkoholkäärimisega saadud hapupiim, keefir