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Fermentation can reduce the lactose content of kefir by around 30% compared with unfermented milk, but lactose reduction depends on fermentation conditions.—
Merve Ceylan,
Health,
15 May 2026 Rather, the unfermented beer is exposed to the elements and whatever microbes are carried to the beer through wind and gravity, or that live within the oak staves of the barrels in which the beer is stored, cause fermentation to occur spontaneously.—
Don Tse,
Forbes.com,
30 Jan. 2026 Huy Fong’s sriracha is quite different from the Thai sauce—made from a different variety of chili pepper, thicker, unfermented, and less sweet.—
Indrani Sen,
Fortune,
11 Feb. 2024