Kefir's Milk

Kefir's MilkCosmetic, super prime, colostrum, optima, soya , clear, prime

Kefir's Milk

Kefir is fermented milk and comes from Caucasus. Kefir is made by inoculating cow's milk, goats or sheep with kefir seeds. Traditional Kefir is made in a leather bag hanging near the entrance / exit and the bag is knocked by everyone passing by to help milk and kefir seeds mix well. Kefir is a fermented milk product using lactic acid bacteria such as Lactobacillus lactis, Lactobacillus delbrueckii subsp. bulgaricus, with yeast in the fermentation process producing acid and alcohol. In the final stages the process is carried out in a sealed packaging for the purpose of carbonate production.

Did you know that a bowl of fresh kefir (500ml), containing 5 trillion beneficial organisms (beneficial organism)

Differences Kefir with yogurt - although both use the media Cow's milk - is: that Kefir contains more probiotic bacteria than Yoghurt so besides healthy also heal. Kefir not only absorbs complaints, but is able to heal and recover from damage, because Kefir contains minerals and essential amino acids that serve as an element of building, maintaining and repairing damaged cells. Kefir is a functional food probiotic, made from milk fermented with Kefir Grains, which contains about 40 beneficial bacteria and yeast. This is one of the oldest artificial dairy products ever, a famous beverage in Russia and the Caucasus. In terms of status, Kefir is no different from tempe, together as functional food. Kefir is NOT DRUG, despite much evidence that Kefir is more potent than many drugs. Kefir is a functional food probiotic that needs to be our daily menu, as a complement of four healthy, five Kefir.

Kefir comes from the northern Caucasian mountains or northeastern Mongolia, and has been produced for hundreds of years on a traditional household scale in a leather pouch, or in pottery. The ingredients for making kefir are usually cow's milk or goat's milk. Kefir is produced in countries in Russia and is only produced in European countries. Kefir contains 0.5 - 1.0% alcohol and 0.9 - 1.1% lactic acid. This product is very popular in the Soviet Union, where consumption of kefir reaches 4.5 kg per capita per year. Kefir is obtained through the process of fermentation of pasteurized milk using starter in the form of grain or kefir grain (kefir grain / kefir granule), ie white or cream beads from bacteria, such as Streptococcus sp., Lactobacilli and some non-pathogenic yeast / yeast.

Bacteria play a role in producing lactic acid and flavor components, while yeasts produce charcoal or carbon dioxide and a little alcohol. That is why the taste of kefir in addition to the acid is also a little taste of alcohol and soda, which makes the taste of kefir more fresh, and the combination of carbon dioxide and alcohol produce foam that creates a sizzling character in the produk.Fermentasi milk into kefir produce metabolite compounds that are beneficial to health of eksopolisakarida and bioactive peptides. Both of these compounds will stimulate the immune system. Polysaccharides formed in kefir also act as antitumors. Other compounds found in kefir are good β-galactosidase content for intolerant lactose patients. Antibacterial components are also produced during the fermentation of kefir such as organic acids (lactic acid and acetate), carbon dioxide, hydrogen peroxide, ethanol, diacetil and peptide (bacteriocin) which are not only useful for inhibiting the growth of pathogens and bacterial decomposition during food processing and storage, also used for the prevention of some indigestion and infection.

Nutritional Value and Benefits The nutritional content of kefir is similar to milk used as kefir but has many advantages compared to fresh milk. The advantages are:

1) Acid formed to prolong the shelf life, prevent the growth of spoilage microorganisms thus preventing the growth of pathogenic microorganisms so as to improve the safety of kefir products.