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Kefir Milk
Yogourmet
Kefir Milk
Kefir is one of the oldest cultured milks,
having its origin in the Caucasian Mountains. With a bubbly
effervescence and no bitter aftertaste, Kefir has been called the
"champagne of milk". Kefir is a fermented milk which contains a mixture
of several species of lactic cultures. Yogourmet Kefir starter is
prepared from selected strains of active Kefir cultures and Kefir
grains, so it produces a rich, creamy, alcohol free drink every time.
It is a refreshing, nutritious, and therapeutic dairy treat for all
ages. Yogourmet Kefir starter does not require the use of a yogurt
maker, since the milk is incubated at room temperature for about 18-24
hours.
Kefir is believed to restore the intestinal
flora of people who are recovering from a serious illness or being
treated with antibiotics. Kefir May be a remedy for digestive troubles
because of its very low curd tension, meaning that the curd breaks up
very easily into extremely small pieces. The small size of the Kefir
curd facilitates digestion by presenting a large surface for digestion
agents to work on.
Its also predigested due to the fermentation
process, rendering itself tolerable to those persons who are lactose
intolerant. Kefir has a pH of about 4.0; a clean pleasant acid taste
without any bitterness (aftertaste); a slight taste (and aroma) of
yeast; a smooth texture; its taste is rather identical to that of
buttermilk or sourcream; altogether a very refreshing beverage! No
refrigeration needed. Can be made with low-fat or non-fat milk, goats'
milk, and soy milk!
Kefir's
History
Kefir dates back many centuries to the shepherds of the Caucasus
mountains. They discovered that fresh milk carried in leather pouches
would occasionally ferment into an effervescent beverage.
In the Caucasian Mountains, legend has it that the resulting kefir
"grains" (not really a true grain) were a gift to Orthodox people from
Mohammed, who instructed them on how to use the grains. Mohammed
strictly forbade them from giving away the secret of kefir preparation
to other people, or pass anyone kefir grains, because they would lose
their "magic strength." The legend explains why kefir grains and the
method for kefir preparation have been surrounded by mystery for so
long.
For most of recorded history, kefir was
scarcely known outside the Caucasian Mountains, although Marco Polo
mentioned it in recounting his travels. This self-carbonated dairy-based
beverage continues to be popular in Russia, southwestern Asia and
Eastern and Northern Europe, and has recently gained some popularity in
the United States.
What is
Kefir?
Basically, kefir is made by fermentation of
the "kefir" grains, which resembles miniature cauliflower that are the
size of wheat kernels. These grains consist of casein and gelatinous
colonies of microorganisms that are grown together symbiotically. The
dominant microflora are Saccharomyces kefir, Torula kefir, Lactobacillus
caucasicus, Leuconnostoc species and Lactic Streptococci. In addition,
some yeast is present.
These many beneficial microorganisms are
what separates kefir from virtually all other cultured milk products,
which typically use only one, and rarely more than three species in the
culturing process. These microorganisms produce a variety of changes in
the milk.
Kefir,
The Drink in Modern Times
Renewed interest in Kefir occurred in the
West in the nineteenth century. Perhaps the best known researcher on
Kefir is an international Nobel Prize winner (1908) Russian professor
Elie Metchnikoff. Professor Mechnikoff considered Kefir a natural and a
most effective means of combating intestinal infections, intoxications,
and putrefactions. In his opinion good health and longevity could be
attributed to the constant use of Kefir. Mechnikoff had proved in a
scientific manner that the bacteria contained in Kefir would be of value
in promoting the improvement and longevity of the human life if this
form of fermented milk were brought into general use. Since then Kefir
attained a considerable usage in Europe and is being extensively
produced there.
Contribution of Each Microorganism
-
Leuconostoc Cremoris
-
Produces lactic and acetic acid.Produces
acetyl-methyl carbinol and diacetyl, two aromatic agents of Kefir.
-
Lactobacillus Plantarum
-
Exhibits antagonistic activity against
Listeria monocytogenes. Produces plantaricin, a bacteriocin
inhibiting microorganisms which cause spoilage. Strong producer of
lactic acid. Tolerates high concentrations of bile salts. Aheres to
intestinal mucosa.
-
Lactobacillus Casei
-
Produces L (+) lactic acid. Produces
large quantity of lactic acid.
-
Colonizes intestinal tract. Adheres to
intestinal mucosa. Creates a favorable environment for the desirable
microbial balance. Limits intestinal putrefaction, thus controlling
production of toxins and their noxious effects upon vital organs and
body cells. Inhibits pathogenic bacteria and prevents diseases
caused by intestinal infections. Limits lactose
intolerance. Contributes to immunity.
-
Streptococcus Lactis
-
Produces L (+) lactic acid. Produces
large quantity of lactic acid. Partially hydrolyses milk proteins.
Increases digestibility of milk. Improves stomachal digestion.
Inhibits harmful microorganisms. Produces bacteriolysins.
-
Strepococcus Cremoris
-
Has the same properties of Streptococcus
Lactis. Is more resistant moreover to phages then Streptococcus
Lactis. Increase desirable flavor of Kefir.
-
Streptococcus Diacelilactis
-
Has the same properties of Streptococcus
Lactis. Produces acetyl-methyl and CO2. Diacetyl is a
characteristic aroma of Kefir.
References
-
Dairy Foods Magazine - February 1994
-
Dr. J.M. Rosell M.D. (University of
Montreal) - The Canadian Medical Association Journal
-
Dr. N.S. Koroleva - International Dairy
Federation
-
Professor Manifred Kroger - Penn State
University
-
Dr. Steven Novil, Ph.D.
-
Lyo-San Inc. - Lachute Quebec, Canada
-
Institute Rosell - Montreal Quebec,
Canada
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