KEFIR PRODUCTION AND BENEFITS

Kefir is traditional fermented milk with a starter culture of irregular, gelatinous, yellowish grains which give it cauliflower shape. Kefir is slightly sour, acidic in taste and creamy in consistency. It is the popular drink of world, from Japan to Eastern and Northern Europe. Kefir has numerous benefits to human health such as improving lactose digestion, antimicrobial, antitumoral activities. It is recommended for consumption due to its probiotic bacteria and yeast. The starter culture for kefir production areLactobacillus, Leuconostoc and yeast Saccharomyces cerevisiae. Cow, buffalo and goat milk are the basic raw material. For the kefir production the milk is firstly pasteurized at 250C for 3-10min. The milk is cooled; then 5% kefir grains are added, incubated at 240C for 18 hrs. At the end of incubation, kefir grains are separated by sieve. The kefir contains 0.8% acidity, 0-0.01% alcohol, CO2 and acetaldehyde.

By -HOD – Dr. Usha Verma
Department – Medical Microbiology
UCBMSH Magazine – (YouthRainBow)
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