Tuesday, October 30, 2018

Fermented milk: Kefir

Kefir is a fermented milk beverage produced by the action of a complex mixture of microorganisms, including lactic acid bacteria (LAB), yeasts and acetic acid bacteria.

The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions.

Kefir originates from the Caucasus and Tibet, where before 2000 years BC the grains were already being traditionally passed from generation to generation among the Caucasus tribes, being considered a source of family wealth. Kefir is very different from yogurt, but one of the most exciting differences is that kefir is a mesophilic culture while most yogurts are thermophilic cultures.

What this means is that kefir can be made at room temperature on home countertop while yogurt is usually made in a 100° to 112°F environment. Kefir has an antibacterial effect against many pathogenic organisms due to the inherent formation of organic acids, hydrogen peroxide, acetaldehyde, carbon dioxide, and bacteriocins.

Regular consumption of kefir has been associated with improved digestion and lactose tolerance, antibacterial and hypocholesterolemic effects, plasma glucose control, antihypertensive and anti-inflammatory effects, antioxidant, anticarcinogenic and antiallergenic activity and wound healing effects.
Fermented milk: Kefir
Related Posts Plugin for WordPress, Blogger...

The most popular posts

  • Caproic acid CH3(CH2)4COOH is also known as Hexanoic acid, Capronic acid. Caproic acid derived its name from Latin word caper, which means goat. It is a co...
  • The term ‘rickets’ first appeared in 1634 when listed as a cause of death in London’s Annual Bill of Mortality. The first scientific description of a vitam...
  • Rice is a unique crop of great antiquity an akin to progress in human civilization. Archeological excavations throughout Asia indicate that the domesticati...
  • The Maillard reaction has been named after the French physicist and chemist Louis Camille Maillard (1878–1936) who initially described it. It is often defi...

SAF-DYNAMICS of Food Science and Technology