In recent years there has been an increased interest in the consumption of kefir, a fermented dairy beverage, because there is some evidence that it has health benefits and its affordability. A new study by researchers from the University of Illinois and The Ohio State University, published in JDS Communications, found that 66% of the commercial kefir products studied overstated microorganism density and 80% contained bacterial species that were not included on the label, potentially misleading consumers.