What is the difference between kefir and kefir. About kefir

The Caucasus is famous for its centenarians. Perhaps people living in the Caucasus mountains know the secret of real longevity, and in many respects it lies in their diet. An important place among the products that Caucasians use is kefir. This fermented milk product is very useful for our body, it has a beneficial effect on the gastrointestinal tract, nervous, cardiovascular and bone systems and metabolic processes. Kefir can be consumed even with individual intolerance to cow's milk.

Increasingly, in the windows of small shops and large supermarkets, there is a special kefir marked "bio". It is believed that this fermented milk product is even more useful than ordinary kefir. But what gives such benefits to biokefir? And if there are differences between him and his ordinary brother, then what are they? We will tell you about this.

Definition

Kefir- fermented milk product, which is made from cow's (whole or skimmed) milk by the method of fermentation: alcohol and fermented milk. To obtain the final product, kefir "fungi" are used - a useful union of more than twenty components: lactic acid streptococci and acetic acid bacteria, yeast and sticks.

Biokefir(sour-milk bioproduct, bifidokefir) is a type of kefir, to which special direct starter preparations are added: acidophilus bacilli, thermophilic and mesophilic streptococci and bifidobacteria.

Comparison

The whole difference between these two types of kefir is that biokefir contains bifidobacteria. They are characterized by resistance to the effects of gastric juice, so they can enter the intestines and have a beneficial effect on its environment, namely, reduce the number of pathogenic (pathogenic) bacteria and restore the microflora.

Undoubted advantages of bifidobacteria:

• strengthen immunity;
• fight dysbacteriosis;
• regulate the work of the stomach and intestines;
• have a beneficial effect on the functioning of the cardiovascular system;
• improve metabolic processes.

Important: the shelf life of biokefir is no more than 10 days. In order for the product to qualify for the prefix "bio-", it must contain at least 106 CFU / g of bifidobacteria.

Biokefir is more expensive than regular kefir.

Findings site

1. Biokefir is a type of kefir that has been supplemented with special direct-introduced starter preparations, including bifidobacteria. Thanks to them, it has a great therapeutic effect on the human body.
2. The price of biokefir is higher.

The difference between kefir and kefir drinks

Traditional kefir is a fermented milk product obtained from milk using kefir cultures. Kefir fungus is a natural, created by nature itself, "friendly family" of various beneficial bacteria (lactic acid, acetic acid) and specific kefir yeast.

This "family" functions harmoniously, like a single organism or a military band at a parade: everyone does one thing, but each has its own function. The cultures that make up kefir complement each other in such a way as to ensure, on the one hand, the successful development and existence of each of them, and, on the other hand, the stability of the community as a whole. This allows them to put up a strong barrier against adverse external influences, including against the invasion and development of foreign microorganisms: they do not let strangers into their “family”.

These features of traditional kefir determine its unconditional positive effect on the human body: kefir microorganisms work together as a balanced multicomponent probiotic. A probiotic is an organism that favors life and is in symbiosis, that is, a mutually beneficial “community” with another organism, in this case, with a person.

It is known that the microflora of each person is individual, therefore the right assistance to the body can be provided taking into account the characteristics of each individual person. Some beneficial bacteria are suitable for some, while others are completely different. However, in other fermented milk products, they usually do not exceed two.

Another thing is in kefir. It is the variety of microorganisms that make up traditional kefir that ensures the universality of its positive effect. Some of its components are sure to suit any person.

Only in the composition of kefir - the only one of all fermented milk products - there are not only beneficial bacteria, but also yeast. It is known that yeast cells stimulate the development of beneficial bacteria, cleanse the body of toxins, prevent the development of tumor cells and protect against radiation exposure. In addition, it is the yeast microflora that produces especially valuable B vitamins, on which our well-being and health largely depend.

In addition, the variety of kefir flora provides a variety of physiologically active compounds in the product. These are organic acids: in addition to lactic acid, kefir accumulates acetic acid, as well as a small amount of tricarboxylic acids, which play an important role in respiration, as well as vitamins and various polysaccharides.

So, in short: the advantages of traditional kefir are the balance of its composition, stability and versatility of action due to the presence of not only bacteria, but also yeast.

Recently, products with the inscription "Kefir" have appeared on sale. These are fermented milk products with a certain set of properties, but lacking the three pillars on which real, “live” kefir “stands” - balance, stability and versatility.

Unlike traditional "live" kefir, "kefir products" are the result of fermenting milk with a mixed starter of pure cultures, which only in general terms reproduces the parameters of traditional, "live" kefir starter. The number of these cultures does not exceed 3-5, they do not contain such valuable components as lactic yeast and acetic acid bacteria, which immediately excludes them from the family of real kefir.

This greatly impoverishes the microbiological and biochemical composition of such a product (in comparison with traditional kefir) and thereby reduces its useful qualities. Only in smell and taste they resemble kefir, they are not able to reproduce all the unique properties of kefir. In addition, a set of starter cultures for kefir is created "manually", and is not a natural community.

Unfortunately, man has not yet learned how to reproduce kefir cultures and their properties intact, perhaps because he did not have the time that Nature herself spent on their creation.

Kefir products, like all fermented milk products, are useful in their own way, but the very cycle of their production is such that the appearance of a product with the healing and gustatory qualities of traditional “live” kefir is impossible.

If you want to get a natural natural product, choose "live" kefir.

It turns out that kefir and fermented baked milk are completely different products, and there really is alcohol in kefir. An interfax.by journalist found out the whole truth about kefir with the help of specialists from the Institute of Meat and Dairy Industry RUE.

How is kefir made?

Kefir differs from other fermented milk products (yogurt, fermented baked milk, sour cream) in its production technology. To get this drink, sourdough prepared on kefir fungi is added to milk. It is a natural symbiosis of lactic acid microorganisms and yeast.

We read STB 970-2007 “Kefir. General specifications” and STB 1744-2007 “Milk and milk products. Terms and Definitions". It says that “kefir is a fermented milk product of mixed lactic and alcoholic fermentation, made using sourdough prepared on kefir fungi, without the addition of pure cultures of lactic acid microorganisms and yeast, while the content of lactic acid microorganisms in the finished product at the end of the shelf life is at least 107 CFU per 1 g of product, and yeast - at least 104 CFU per 1 g of product.

The technology of preparation includes such operations as:

Normalization of milk for fat, purification.

Pasteurization (heat treatment) at a temperature of 85-87 C with a holding time of 5-10 minutes or at a temperature of 90-92 C with a holding time of 2-3 minutes.

Homogenization (milk is passed through the “homogenizer” installation, where fat globules are crushed to avoid fat settling during storage).

Cooling down to ripening temperature (22-25 C).

Introduction of leaven, fermentation.

Cooling to 10-12C and ripening for 12-16 hours.

Additional cooling up to 4-6 C.

How is kefir different from ryazhenka?

The production technology of fermented baked milk includes such an operation as heating milk. This is a long exposure (2-3 hours) at a high temperature (95-99C) to get the right taste. However, in the production of fermented baked milk, only lactic acid fermentation occurs during the fermentation of milk, as well as in the production of most other fermented milk products (yogurt, curdled milk, sour cream, cottage cheese).

In the production of kefir, a starter prepared on kefir fungi is used, so a mixed type of fermentation occurs, that is, lactic acid and alcohol. Mixed fermentation produces lactic acid and ethyl alcohol. Now it’s clear where the alcohol in kefir comes from. Its content is insignificant and depends on the ripening time. One-day kefir contains 0.2% alcohol, two-day - 0.4%, three-day - 0.6%.

How is the desired fat content of kefir achieved?

According to the standard, kefir can be either completely fat-free or very fatty (up to 8.9%). In stores, 1.5% and 3.2% kefir are more common, recently 3.6% can be found on the shelves.

The required mass fraction of fat is achieved by normalizing the product. To obtain the required fat content, cream or skim milk, obtained by separation (separation of whole milk into skimmed milk and cream), is added to the milk.

For example, if the fat content of the incoming milk is 3.5%, and it is necessary to obtain a product with a mass fraction of fat of 3.2%, then part of the milk is separated, cream is obtained, which is sent for further processing, and skim milk, which is added to milk with a fat content of 3 .5%, thereby reducing its fat content.

How do biokefir, bifidokefir and kefir product differ from kefir?

Bio-kefir is the same kefir, but with the addition of living cells of bifidobacteria and / or strains of other probiotic microorganisms. In such a product, the content of probiotic microorganisms at the end of the shelf life must be at least 106 CFU per 1 g of the product.

Bifidokefir is a product in which bifidobacteria are introduced along with sourdough prepared on kefir fungi.

That is, the term "bio" is broader, since probiotic microorganisms include not only bifidobacteria, but also lactic acid bacilli, as well as propionic acid bacteria.

The kefir product is produced according to the kefir technology, however, it can be a thermally processed product or a product in the production of which technological additives (stabilizer) are used, or dry sourdough.

What is the healthiest kefir?

So you can not say: what is better, what is worse. Dairy products are basically healthy for humans. And fermented milk products have increased digestibility, that is, proteins enter the body in a form that is more accessible for absorption. In addition, vitamins necessary for a person accumulate in fermented milk products, a number of which are synthesized.

Now dairy products enriched with vitamins, mineral elements (iodine and calcium), lactulose have appeared on sale. They are also worth paying attention to, because with constant use they have a positive effect on human health.

Is it true that fat-free kefir loses all its beneficial properties?

Fat-free kefir is devoid of only those beneficial qualities that milk fat gives to the product. Milk fat contains essential fatty acids (linoleic, linolenic, arachidonic), which are not synthesized in the body. It also contains phospholipids and fat-soluble vitamins (A, D, E, K). In addition, it is best absorbed by the body compared to other fats.

Fat-free kefir has fewer calories, but all the biologically valuable substances of milk are preserved.

Considering the packaging

First of all, pay attention to the expiration date and integrity of the package. The safety of the product depends on this. The type of packaging does not affect the preservation of useful properties.

Remember the sure sign of classic kefir - STB 970-2007. If you see this combination of letters and numbers on the package, then be sure: there are no additives inside the package. The composition will contain only milk and sourdough prepared on kefir fungi.

If TU is written on the package (that is, the product is manufactured according to technical specifications), it means that the manufacturer used a recipe and technology that was different from the standard. Such drinks are absolutely safe, but cannot be labeled with this STB and called "kefir". This is already a kefir product or another type of kefir that is not subject to STB 970-2007, for example, bifidokefir. Some types of kefir products may use processing aids, such as consistency stabilizers. Manufacturers are required to print information about the product on the packaging. Therefore, the presence of additives will be indicated on the packaging.

It should be noted that in the production of all food products, only additives permitted by the Ministry of Health of our republic are used.

If a product is made, for example, from powdered milk, which is rare recently, since the seasonality of milk production is smoothed out, then “powdered milk” will be written on the packaging as part of such a product.

What is the difference between children's kefir and ordinary?

In the production of kefir for baby food, increased requirements are imposed on raw materials: it must be at least of the highest grade. The production of baby kefir is carried out on separate equipment, in compliance with higher parameters of heat treatment of milk, in order to additionally ensure the safety of the product.

What fermented milk products can be called "relatives" of kefir because of the similarity in composition and properties?

Koumiss and ayran are somewhat similar to kefir. In their production, a mixed type of fermentation also occurs: lactic acid and alcohol. Koumiss is obtained by introducing starter microorganisms of Bulgarian and acidophilic lactic acid bacilli and yeast, and ayran - thermophilic lactic streptococci, Bulgarian bacillus and yeast.

But the properties of all these products are different. In particular, koumiss is produced from mare's milk and is traditionally used as a medicinal product, since it contains anti-tuberculosis antibiotic substances secreted by yeast microorganisms. Therefore, kefir and ayran are significantly inferior to this product. In the production of ayran, water may be added after fermentation. It is provided by technology.

We are grateful for the help in preparing the material to the staff of the laboratory of technologies for whole-milk products and concentrates of RUE “Institute of Meat and Dairy Industry”.

If you look closely at the packaging, sometimes instead of the word "kefir" the definition "kefir product" is used. What is the difference? Let's figure it out together with the hygienist, senior lecturer of the Department of Hygiene and Medical Ecology of BelMAPO Olesya Sidukova.

Olesya Sidukova

Hygienist, Senior Lecturer, Department of Hygiene and Medical Ecology, BelMAPO

The kefir product is prepared according to the kefir preparation technology, but has some differences from the standard.

Whether a kefir product will be useful depends on the additives. But if it was treated with high temperature, stabilizers were added, the value of such a drink decreases significantly.

For a healing effect, it is better to choose kefir. What exactly is kefir useful for, read in.

Kefir product has its advantages

• Taste. It is more gentle compared to kefir.
• Best before date. It is up to 20 days (for kefir from 36 hours to 15 days).
• The price is lower.
• Easy to make at home. Kefir drink is made on starter cultures of lactic acid microorganisms. They are quite unpretentious. They breed in almost any milk, do not require special care and temperature.

When making this drink at home, boil the milk. Otherwise, there is a risk of getting salmonellosis.

Fermented milk products: we catch bifidobacteria

Fermented milk products are digested much faster than regular milk (we talked about useful and harmful products earlier). In addition to kefir, these include yogurt, fermented baked milk, yogurt, varenets, koumiss, and acidophilic products.

To get the desired taste, aroma, consistency, different types of lactic acid bacteria and yeast are combined, temperature regimes are changed, fillers are added. In the manufacture of fermented milk products, lactic acid, creamy and aroma-forming streptococci, kefir fungi, koumiss yeast, lactic acid bacilli, bifidobacteria are used.

Fermented milk products with bifidobacteria are especially useful. They help to cope with intestinal dysbiosis. Stimulate the growth of normal microflora of the digestive tract, enhance protein hydrolysis, promote the synthesis of B vitamins, and destroy toxic metabolic products.

To improve and strengthen the body, it is better to give preference to ordinary kefir (necessarily fresh!). It does not contain any impurities and has a beneficial effect on the body. As for the kefir drink, heat treatment significantly reduces its beneficial properties. This drink can be a nice addition to the menu: it diversifies the diet, it will be a good choice when you need to immediately drive after a snack or if you need long storage without a refrigerator.

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Recently, a novelty appeared in our stores - “Kefir Product” from “Zdravushka”. Many have already appreciated its pleasant refreshing taste, housewives have discovered the possibility of preparing new dishes from it. But consumers from the category of skeptics are alarmed by the word made in the name: “product”. What is a kefir product, how does it differ from kefir and, in general, is it useful, like kefir? These and other questions are answered by the chief technologist of OJSC Borisov Dairy Plant T.N. Khodarenok.

Consumers' distrust of the word "product" is reinforced by the "popularity" of dairy products produced in the Russian Federation, where, in addition to milk powder, they also contain stabilizers, regulators, etc., explains Tamara Nikolaevna. - The composition of the kefir product of the Zdravushka trademark includes normalized pasteurized cow's milk and a bacterial concentrate - only two ingredients.

What is the difference between kefir and kefir product?

The legislation of the Republic

Belarus, it is clearly defined that “kefir is a fermented milk product made from cow's milk using sourdough prepared on kefir fungi and intended for direct consumption.

food (STB / PR-1 / 970-2006)". Thus, any other product prepared not on kefir fungi, but on pure lactic acid microorganisms, is NOT kefir.

Probably, the production technology of kefir and kefir product is different?

Just not. The production technology of the kefir product corresponds to the technical conditions for the production of kefir, with the exception, I repeat, of the introduced starter cultures. A dry bacterial concentrate is added to the kefir product, which contains lactic acid bacteria, they differ from the kefir fungus in the composition of the microflora, but are not inferior to it in useful properties and also contribute to a milder taste of the product.

I would like to know more about how kefir is useful.

As a result of fermentation of bacteria, lactic acid is formed, which stimulates the secretion of gastric juice, enhances intestinal motility, improves metabolism and, unlike lactose, is tolerated by absolutely everyone. And milk protein breaks down into simpler compounds - amino acids, which are absorbed much better and three times faster.

Kefir product quenches thirst well and improves appetite, has a beneficial effect on the immune and nervous systems, normalizes and improves kidney function, speeds up metabolic processes in the body, and has a calming effect on sleep disorders.

But, perhaps, the main merit of the kefir product is its ability to improve the intestinal microflora. More than 100 trillion bacteria are known to live in the human body. Some of them are useful: they help digest food, synthesize the necessary vitamins, destroy toxins and pathogenic microbes. Others are harmful, decomposing undigested food residues and releasing toxins. The number of microorganisms in the intestine is constant, but the ratio of "enemies" and "allies" may vary depending on the food taken. With regular use of kefir and other fermented milk products, the number of beneficial microorganisms increases, which increases the overall tone of the body, gives strength, vigor and energy.

So, taking care of your health, drink fermented milk products!

Feel the taste of the healthy along with the fermented milk products of the Zdravushka trademark of the Borisov Dairy Plant OJSC!