The fat content of kefir can be altered based on the type of milk fermented. In the
former Soviet Union, kefirs have been sold that vary from fat free up to 3.2% fat.In her studies of various fermented milk products, Alm112 found only minor differences
in the fat content and composition (mono-, di-, and triglycerides; free fatty
acids; and steroids) of kefir compared to the starting milk. The fact that free fatty
acids were found in all the fermented milks analyzed (including kefir) indicated a
disruption of the fat molecules in milk during fermentation, and Alm112 speculated
that this could result in an increase in the digestibility of milk fat in fermented products
compared to other sources of fat. The lipid soluble coenzyme CoQ10 has been
found in kefir.