Analyzing the pro-biotics in Kefir

I've recently become interested in Kefir for its reported health benefits from the bacterial cultures that it contains. I've started making it myself using kefir "grains" to culture milk. It taste quite different from the stuff that I used to buy from comercial sources like Trader Joes. I have noticed that there are many factors that effect the taste and I'd like to learn more.

I'm inclined toward experimentation and some technical analysis but I do not have a background in biology to understand bacteria. How difficult would it be for non-biologist to study the bacteria in kefir? What is required to analyze the bacteria?

Walter

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