The grains cause its fermentation that results numerous components in the kefir including lactic acid, acetic acid, CO , alcohol (ethyl2alcohol) and aromatic compounds.
The major products formed during fermentation are lactic acid, CO and alcohol. Diacetyl and acetaldehyde, whichthat the microorganisms in kefir are not pathogenic. Kefir2are aromatic compounds, are present in kefir (Zourariis used in hospitals and sanatoria for a variety ofand Anifantakis, 1988). Diacetyl is produced by Str. lactisconditions, including metabolic disorders,subsp. diacetylactis and Leuconostoc sp. (Libudzisz andatherosclerosis and allergic disease in the former SovietPiatkiewicz, 1990). The pH of kefir is 4.2 to 4.6 (Odet,Union (Koroleva, 1988). It has even been used for the1995).
So I think he has his info a bit wrong here. The production of yogourt slightly increases galactose, this is probably where he is confused. Kefir grains are partially made of galactose, but they don't create galactose.