Kefir, which is made of goat or cow milk, takes under control the development of yeast which are destructive for the body due to the pathogen nature thereof. Kefir, consumption of which is increasing each and every passing day, forms a mucous structure in the environment where harmful bacteria and yeasts exist in the digestive system thereby cleaning the environment and increases the resistance of intestines. As such, it forms a more resistant structure against pathogens such as Escherichia coli as well as other intestinal parasites. Kefir has been produced in the especially Caucasus region since ancient times as a dairy product.