Fermented Diary Product – KEFIR

Posted by Adewale Oseni

On September 20, 2019

FERMENTED DAIRY FOOD PRODUCT – KEFIR.

Fermented milk have provided essential nutrients and health benefits in human diets. Milk fermentation is as simple as adding life ferments to milk leading to different types of popular products around the world such as: Greek Yogurt, Lassi, Skyr, Laban, Ayran, Kefir etc.

KEFIR: This is a drink that includes Kefir grains that clumps together which contains bacteria and yeast compared to the two bacteria present in yogurt. This leads to double fermentation (Lactic+Alcohol) and develops the sour and fizzy attributes of Kefir.
Kefir drink can also be prepared by fermenting fruit juice, coconut, water or molasses.

CULTURAL ORIGIN.
The name “Kefir” comes from Turkish “keyif” meaning good feeling. It originated from Caucasian mountains in Russia and Central Asia and also popular in the Middle East, Eastern Europe and Sweden. Now emerging in North American and Japan for its nutritional benefits.

REACTION: FERMENTATION PROCESS (MILK+BACTERIA+YEAST)
Lactic acid bacteria – (Lactobacillus, Lactococcus, Leuconostoc or Streptococcus) feeds on lactose, lower pH which coagulates milk proteins, releases aromatic diacetyl and acetaldehyde.
Acetic acid bacteria: Acetobacter occasionally present, feeds on sugars to yield organic acids.
Yeast – Some feed on lactose (Candida or Kluyveromyces), some feed on sugars (glucose) ie. Saccharomyces or Kazachstania, yield CO2 (self carbonated) and alcohol below 0.05% by alcoholic fermentation.

NUTRITION AND HEALTH BENEFITS.
Improve digestibility, high calcium intake, supply micronutrients and vitamins (Vit. A,B1,B2,B6, Niacin,folates.
Other effects under study, changes lipid profile and anti-inflammatory properties.

 

 

Mr Solomon Oyeniran MNIFST

OSOA FOODS