{'fraction_non_alphanumeric': 0.014694508894044857, 'fraction_numerical': 0.007733952049497293, 'mean_word_length': 4.675438596491228, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
An evaluation of kefir grain size with magnetic resonance imaging to observe the fermentation of milk

Kefirian milk is a fermented beverage consumed worldwide. Originally produced in animal skins, it is now prepared both industrially and at home by adding symbiotic cultures of bacteria and yeast known as kefir grains to fresh milk. There is significant literature on the biological aspects of this process but little focus on the fermentation effects on the bulk milk as a function of the grain morphology. Changes in the Magnetic Resonance (MR) signal as measured using a whole body clinical magnetic resonance imaging scanner are found to be proportional to traditional gas measurements with correlation coefficients in excess of 0.95. Magnetic Resonance Imaging is then also used to determine the effect of grain size on the rate of fermentation of milk. It is found that larger grains result in signal intensity changes on the order of 0.03 a.u per hour, but by breaking the grains into pieces around 3mm, the reaction rate can be more than doubled to 0.07 a.u. per hour. It is thought that this shows promise as a method to improve the speed of production of kefirian milk and by arresting the process partway through fermentation, gives control over the properties of the end product.