Everything about Kefir
Everything about Kefir

Everything about Kefir

Kefir is a fermented drink obtained from milk which is originated from Caucasian mountains in Russia. Kefir drink is used in Russia in order to cure or prevent some diseases. From therapeutic and nutritional point of view, it is consumed in most regions across world including southwest Asian nations, Northern and Eastern Europe, North America and Japan. Kefir has been developed and used vastly in USSR (Union of Soviet Socialist Republic, former Russia, Hungary, and the Netherlands and it is known in Sweden, Norway, Germany and Finland. Kefir is also enjoyed considerable growth in Egypt, Australia and Brazil, America and Japan. Based on some hypotheses, Kefir was first discovered by nomad Caucasian shepherds as a result of fermentation of afresh milk which was carrying in their leather container.  Earlier, Kefir was attributed to its therapeutic and medicinal properties in Caucasian mountains. Sour acid flavor and energizing properties of Kefir is its salient specifications and is considered as an optimal dairy drink. Concentration and firmness of Kefir is diluted similar to yogurt. Sourness and fat of Kefir is enjoyable than can be consumed and mixed along with honey and other fruits.

Nutritional Specifications

Kefir is a famous and well-known drink in Middle East and is a diet for individuals suffering from non- toleration of lactose which is able to digest a large volume of lactose. Consequently, degree of lactose and beta galactosidise in Kefir is decreased and increased respectively due to fermentation. Proteins available in Kefir are digested to some extent and autolysis themselves in body easily.

Tryptophan is a necessary amino acid in Kefir which affects nervous system. Also, Kefir is considered as a drinkable yogurt and an energizer product as well as a natural probiotic. Kefir helps cellular growth, preservation and activity using carbohydrates, fats and proteins.

High nutritional and health value of Kefir is numerous. Therefore, Kefir is recommended to be used for children, adults, pregnant women, breastfeeding mothers, old people and patients suffering from lack of tolerance of lactose.

Patients hospitalized in hospitals in Russia are given Kefir drink everyday which is common and ordinary. Nowadays, pregnant women who gave birth to a child are encouraged to drink Kefir and in most cases, Kefir is used as a child food for Russian children who have been newly separated from mothers’ milk.

Microbial Initiators

Kefir microorganisms are non- pathogenic, positive and negative warm and cold antibacterial and many fungi which have competitive effect on snit- salmonella. Kefir microorganisms reduce activity of excrement enzymes in intestinal system. Many Kefir bacteria are not similar to bacteria available in yogurt, while yeasts produce carbon dioxide. Other bacteria produce a viscosity gum which turns all microorganisms into a gelatin pieces. A great amount of lactobacillus and sarcomeres are used for production of Kefir. In some resources, Kefir is known as fermented products as a result of milk and lactobacillus.

Kefir Seeds

Kefir seeds are a mixture of useful bacteria (lactobacillus, lacto caucus, loconostock and stobacter) and fermentations (lactose fermentation and no lactose fermentation) with polysaccharides. Apparently, Kefir seeds are similar to a cauliflower pieces as diameter as 3- 20 ml. seeds are similar to white gelatin or yellow- color particles, combined from 13% protein with dried weight and 24% polysaccharides. Any milk transfer or transport in temperature of room or in 22 degrees of centigrade will lead to instability of cultured Kefir seeds. Microbial combination of Kefir seed includes lactobacillus, streptococcus, lactic acid and fermentation (yeast) which is counted in two cultures weekly and for a period of seven week. Kefir seeds have permanent properties of growth and reproduction, so that their population will always remain stable and fixed. Combinations of kefir seeds are susceptible to some cases and their population will be declined if touched them, the most important of which are as follows: 1- metals, 2 light, 3- temperature, etc. it should be noted that Kefir seed is not accessible easily and is very expensive.

Kefir Nutritional- Chemical Combination

Kefir is rich in vitamins, minerals, and necessary amino acids and protein with the capability of easy digestion which helps boost health condition of individual. Also, Kefir is rich in vitamin “B12’ and vitamin “B1”, amino acids, methionine, folic acid, vitamin “K”, magnesium, phosphor and copper which helps autolysis (self erosion) of carbohydrates, fats, proteins and growth of cells and generation of energy. Lactic acid, carbon dioxide, along with aromatics such as di-acetyl is major constituents of Kefir during fermentation. Kefir product is an extract of lactobacillus Kefir no fascine which can be found across Kefir seed and its center to a great extent. It should be noted that lactobacillus population of Kefir is found only in small part of surface layer. Combination of Kefir is changeable and is not specified clearly and is related to the source of milk fat, combination of seeds or culture environment and technology of processing kefir.

Kefir Traditional Processing

Kefir is produced by seeds of Kefir and cultures of Kefir using fermentation of milk. Kefir is made of milks cow, goat, sheep, coconut, soya and cocoa. There are several criteria for selection of milk such as pasteurized, full fat, low fat, skimmed milk or milk top. Goat milk is popular milk for production of Kefir which is highly welcomed.

Kefir Industrial Processing

In traditional processing, Kefir is produced with adding Kefir seeds. Raw mil is first boiled and it is cooled up to 20- 25 degrees of centigrade and 10 – 20 percent (generally 5%) of Kefir seed is added to it. After a period of 18 – 24 hour fermentation, Kefir is separated by a filter and a strainer at the temperature of 20 – 25 degrees of centigrade. Then, it is cooled and is stored in cold temperature. Kefir is put at the temperature of four degrees of centigrade and is readied to be used after awhile.


آدرس:  تهران بلوار آفریقا، تقاطع ظفر، ساختمان کساء، شماره 93، طبقه 5، واحد11