Kefir is a soured, frothy and mildly alcoholic dairy drink produced by the result of acid and alcohol fermentation. Kefir preparation involves natural fermentation of cow’s milk with kefir grains (Chandan 2006). It was produced and used in Middle Asian countries, Russia and Caucasia for many years. In these countries, kefir has been widely considered as a beverage and a medication for treatment of various illnesses (Kılıç et al 1999). Its microbiological and chemical composition provides a complicated probiotic effect due to the inherent lactic acid bacteria and yeast