Nutritional characteristics of kefir

High in nutrients and probiotics, it is very beneficial for digestion and gut health. In fact, many people consider it to be more nutritious than yogurt. Kefir is made by combining milk or water with a gelatinous kefir starter culture of bacteria, milk proteins, and yeast. Starter cultures prepared from kefir grains. Kefir grains are small, hard, irregularly shaped, yellowish-white granules varying in diameter from 3 to 35 mm, with the appearance of miniature cauliflowers.

The physicochemical properties of kefir include an acidic pH of 4.6, alcohol of 0.5%–2%, acidic taste, and yeasty flavour. Chemical composition of kefir found to be ranged from 10.6% to 14.9% for total solids, 2.9–6.4% for crude protein, 3.8–4.7% for carbohydrate and 0.7–1.1% for ash.

Kefir grains contain 86.3% moisture, 4.5% protein, 1.2% ash and 0.03% fat. Brazilian kefir contained 3.91% protein, 2.34% fat and 9.62% dry matter after 24 h of fermentation.

Kefir is good sources of: calcium, potassium, phosphorous. They are also rich in vitamin A, and B vitamins like riboflavin, folate, biotin, and B12. Full fat kefir is not only a great source of calcium but also vitamin K2 — which plays a central role in calcium metabolism. Supplementing with K2 has been shown to reduce your risk of fractures by as much as 81%.

This fermented milk contains a complex mixture of LAB (lactobacilli, lactococci, leuconostocs, streptococci), yeasts and sometimes acetic acid bacteria. The micro-organisms present in kefir possess probiotic potential. Additionally, the microbiota present in kefir can produce antagonistic substances, such as organic acids and bacteriocins and interfere with the adherence of pathogenic bacteria in the intestinal mucosa, potentially contributing to the improvement of gut health.

Kefir also contains a wide variety of bioactive compounds, including organic acids and peptides that contribute to its health benefits.
Nutritional characteristics of kefir

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