After the "transformed" into a sour taste kefir, milk can be more durable. In addition, the more "nutritious". As functional drinks, kefir supposedly can lower cholesterol, reduce the risk of cancer and coronary heart disease. As the narrative Prof. Dr Ir. Heroine Fardiaz, M.Sc., below.
Kefir seed blobs.
Kefir is a dairy product that is acid, alcoholic, and carbonates, which originated and widely consumed in the Caucasus region. In the Russian regions, kefir is a popular beverage that is produced and traded in large quantities.
Kefir grains of seeds needed to make kefir milk sold in food stores in the region. The housewives usually make kefir for his family. But kefir also produced in Western Europe and the United States.
Easy to make
Making kefir is an inexpensive way to preserve milk. The fabrication method is simple so it can be done in a household.
Kefir is made from milk and kefir grains seeds. The material can be goat, sheep, or cows. Kefir seeds can be purchased or obtained from the "rest" before kefir. If stored properly, seeds of kefir can be used multiple times without limit.
Milk kefir materials initially dipas-teurisasi (heated at 85oC for 30 minutes) and cooled in a container made of glass until it reaches room temperature (18 - 25oC). Then added kefir grains seeds as 5-6% (50-60 g of seeds for 1 l of milk kefir). The mixture of milk and kefir seeds incubated in a way settling at room temperature for 24-48 hours, until there is perfect clotting. Furthermore, kefir kefir grains filtered to separate that can be used to create a new kefir.
Milk kefir filter results can be improved taste (flavor) by incubating back for 24 hours at room temperature, or it would be better if stored in the refrigerator at a temperature 8oc for 24 hours. So milk kefir can be kept at that temperature for at least one week.
Seeds of kefir
Kefir seeds consist of granules (pellets) the size of a grain of wheat began to walnut. Pellets were grown from a very small size and continues to grow during incubation. A total of 50 g wet kefir grains can grow to be doubled within 7-10 days if transferred into 500 ml of fresh milk six times a week. To grow the seeds can be used whole milk kefir, skim milk, or milk whei neutralized.
Kefir grains of seed consists of microorganisms surrounded by a matrix consisting of mucus shaped sugar polysaccharide called kefiran (produced by certain bacteria). Seeds kefir also consist of a mixture of various bacteria and Kamir (yeast), each play a role in the formation of flavor and structure of kefir.
Species of microorganisms in kefir seeds among Lactocococcus lactis, Lactobacillus acidophilus, Lb. kefir, Lb. kefirgranum, and Lb. parakefir that functions in the formation of lactic acid from lactose. Lb. kefiranofaciens as forming slime (matrix kefir grains), Leuconostoc sp. forming diacetyl from citrate, and Candida kefir forming ethanol and carbon dioxide from lactose. It also found Lb. brevis, and Kamir (Torulopsis holmii and Saccharomyces delbrueckii).
Kefir seeds can not be dried by heating as most microorganisms in it will die. Kefir seeds still active if preserved by freeze drying (freeze drying). But the best way to save is to move the seedlings kefir kefir old seedlings into regular pasteurized milk, incubated overnight and stored in the refrigerator temperature 4 - 7oC. Under these conditions kefir seeds remain dormant for about a month.
Nutrition and usefulness
During the fermentation process of biochemical changes of the substrate due to the activity of lactic acid bacteria and Kamir heterofermentasi alcoholics. Kefir acidity increased from 0.85% to 1.0% (calculated as lactic acid) and the pH drops below 3.0. Also formed carbon dioxide so that the product has a sense of carbonate. It changes shape kefir desired taste. During fermentation formed polymer consisting of units of sugar (galactose and glucose) in the same number called kefiran. Kefiran amounted to approximately 25% of the dry weight of kefir grains and synthesized along with new microbial cells. During fermentation also formed Acetoin and diacetyl compounds.
Nutrient content is almost the same as the nutritional kefir milk kefir material. Advantages compared to fresh milk is because the acid formed can extend the shelf life, preventing the growth of spoilage microorganisms, thus preventing damage to the milk, and prevent the growth of pathogenic micro-organisms thus increasing the security of kefir products.
Lactic acid bacteria in kefir has many benefits for health. Among a probiotic that can suppress the growth of bacteria that cause gastrointestinal disease, because lactic acid bacteria producing antimicrobial compounds, such as bacteriocins, hydrogen peroxide, and a variety of antibiotics.
Lactic acid bacteria form colonies and creating an environment in the digestive tract in such a way so as to prevent the growth of pathogenic bacteria that enter the body. Because it can prevent diarrhea caused by bacterial pathogens.
Lactic acid bacteria also can prevent urinary tract infections, reduce the risk of cancer or tumor digestive tract and other organs, lowering blood serum cholesterol levels, reduce the risk of coronary heart disease, stimulates the formation of the immune system, helps people with lactose intolerance to consume dairy, and facilitate waste defecate. As beneficial to health, kefir classified in functional beverages.
Lowering cholesterol and the risk of cancer
The scientific basis for alleged that consuming fermented dairy products containing lactic acid bacteria can lower blood serum cholesterol levels - thereby reducing the risk of coronary heart disease - is uncertain. However, some research suggests the following two theories.
Some strains (strains) of lactic acid bacteria are able to metabolize cholesterol from food in the small intestine that is not absorbed by the body.
Some strains of lactic acid bacteria capable of performing deconjugation bile salts in the small intestine to prevent the re-absorption by the body to stimulate the liver to synthesize more bile salts of serum cholesterol. Secondly it lowers serum cholesterol levels.
In addition, some studies also proved that consuming fermented dairy products containing lactic acid bacteria can reduce the risk of cancer or tumors in the digestive tract. Therefore, the lactic acid bacteria that live in milk fermentation products suppress the growth of other bacteria in the digestive tract.
It undesirable bacteria in the digestive tract produce certain enzymes, such betaglukuronidase and azoreduktase that can change prokarsinogen compounds in foods into carcinogens (eg nitrite into nitrosamines), ie cancer-causing compounds.
Control of the growth of undesirable bacteria that can reduce the formation of carcinogens, thereby reducing the risk of cancers of the colon (large intestine). Lactic acid bacteria also stimulate the movement of the contents of the digestive tract resulting in lower concentrations of procarsinogen and carcinogens in the digestive tract.
Helping people with lactose-intolerance
Lactose-intolerance, or the inability to digest lactose that occurs because a person can not produce the enzyme beta-galactosidase by the epithelial cells of the small intestine due to a genetic abnormality.
If people were to consume milk, lactose in the small intestine can not be digested into galactose and glucose before being transported into the body for further metabolism. Lactose molecules that can not be absorbed by the body and then into the large intestine and is hydrolyzed by bacteria that produce beta-galactosidase.
Galactose and glucose are formed to be metabolized by bacteria homofermentatif and heterofermentatif produce acid and the amount of gas in the colon so that the person will suffer from diarrhea, bloating, and abdominal pain.
Fermented dairy products are very good for people with lactose-intolerance because most of the lactose has been broken by lactic acid bacteria so low lactose content. Besides seeds (starter) kefir is also a source of beta-galactosidase enzyme to break down lactose in milk.
Kefir seed blobs.
Kefir is a dairy product that is acid, alcoholic, and carbonates, which originated and widely consumed in the Caucasus region. In the Russian regions, kefir is a popular beverage that is produced and traded in large quantities.
Kefir grains of seeds needed to make kefir milk sold in food stores in the region. The housewives usually make kefir for his family. But kefir also produced in Western Europe and the United States.
Easy to make
Making kefir is an inexpensive way to preserve milk. The fabrication method is simple so it can be done in a household.
Kefir is made from milk and kefir grains seeds. The material can be goat, sheep, or cows. Kefir seeds can be purchased or obtained from the "rest" before kefir. If stored properly, seeds of kefir can be used multiple times without limit.
Milk kefir materials initially dipas-teurisasi (heated at 85oC for 30 minutes) and cooled in a container made of glass until it reaches room temperature (18 - 25oC). Then added kefir grains seeds as 5-6% (50-60 g of seeds for 1 l of milk kefir). The mixture of milk and kefir seeds incubated in a way settling at room temperature for 24-48 hours, until there is perfect clotting. Furthermore, kefir kefir grains filtered to separate that can be used to create a new kefir.
Milk kefir filter results can be improved taste (flavor) by incubating back for 24 hours at room temperature, or it would be better if stored in the refrigerator at a temperature 8oc for 24 hours. So milk kefir can be kept at that temperature for at least one week.
Seeds of kefir
Kefir seeds consist of granules (pellets) the size of a grain of wheat began to walnut. Pellets were grown from a very small size and continues to grow during incubation. A total of 50 g wet kefir grains can grow to be doubled within 7-10 days if transferred into 500 ml of fresh milk six times a week. To grow the seeds can be used whole milk kefir, skim milk, or milk whei neutralized.
Kefir grains of seed consists of microorganisms surrounded by a matrix consisting of mucus shaped sugar polysaccharide called kefiran (produced by certain bacteria). Seeds kefir also consist of a mixture of various bacteria and Kamir (yeast), each play a role in the formation of flavor and structure of kefir.
Species of microorganisms in kefir seeds among Lactocococcus lactis, Lactobacillus acidophilus, Lb. kefir, Lb. kefirgranum, and Lb. parakefir that functions in the formation of lactic acid from lactose. Lb. kefiranofaciens as forming slime (matrix kefir grains), Leuconostoc sp. forming diacetyl from citrate, and Candida kefir forming ethanol and carbon dioxide from lactose. It also found Lb. brevis, and Kamir (Torulopsis holmii and Saccharomyces delbrueckii).
Kefir seeds can not be dried by heating as most microorganisms in it will die. Kefir seeds still active if preserved by freeze drying (freeze drying). But the best way to save is to move the seedlings kefir kefir old seedlings into regular pasteurized milk, incubated overnight and stored in the refrigerator temperature 4 - 7oC. Under these conditions kefir seeds remain dormant for about a month.
Nutrition and usefulness
During the fermentation process of biochemical changes of the substrate due to the activity of lactic acid bacteria and Kamir heterofermentasi alcoholics. Kefir acidity increased from 0.85% to 1.0% (calculated as lactic acid) and the pH drops below 3.0. Also formed carbon dioxide so that the product has a sense of carbonate. It changes shape kefir desired taste. During fermentation formed polymer consisting of units of sugar (galactose and glucose) in the same number called kefiran. Kefiran amounted to approximately 25% of the dry weight of kefir grains and synthesized along with new microbial cells. During fermentation also formed Acetoin and diacetyl compounds.
Nutrient content is almost the same as the nutritional kefir milk kefir material. Advantages compared to fresh milk is because the acid formed can extend the shelf life, preventing the growth of spoilage microorganisms, thus preventing damage to the milk, and prevent the growth of pathogenic micro-organisms thus increasing the security of kefir products.
Lactic acid bacteria in kefir has many benefits for health. Among a probiotic that can suppress the growth of bacteria that cause gastrointestinal disease, because lactic acid bacteria producing antimicrobial compounds, such as bacteriocins, hydrogen peroxide, and a variety of antibiotics.
Lactic acid bacteria form colonies and creating an environment in the digestive tract in such a way so as to prevent the growth of pathogenic bacteria that enter the body. Because it can prevent diarrhea caused by bacterial pathogens.
Lactic acid bacteria also can prevent urinary tract infections, reduce the risk of cancer or tumor digestive tract and other organs, lowering blood serum cholesterol levels, reduce the risk of coronary heart disease, stimulates the formation of the immune system, helps people with lactose intolerance to consume dairy, and facilitate waste defecate. As beneficial to health, kefir classified in functional beverages.
Lowering cholesterol and the risk of cancer
The scientific basis for alleged that consuming fermented dairy products containing lactic acid bacteria can lower blood serum cholesterol levels - thereby reducing the risk of coronary heart disease - is uncertain. However, some research suggests the following two theories.
Some strains (strains) of lactic acid bacteria are able to metabolize cholesterol from food in the small intestine that is not absorbed by the body.
Some strains of lactic acid bacteria capable of performing deconjugation bile salts in the small intestine to prevent the re-absorption by the body to stimulate the liver to synthesize more bile salts of serum cholesterol. Secondly it lowers serum cholesterol levels.
In addition, some studies also proved that consuming fermented dairy products containing lactic acid bacteria can reduce the risk of cancer or tumors in the digestive tract. Therefore, the lactic acid bacteria that live in milk fermentation products suppress the growth of other bacteria in the digestive tract.
It undesirable bacteria in the digestive tract produce certain enzymes, such betaglukuronidase and azoreduktase that can change prokarsinogen compounds in foods into carcinogens (eg nitrite into nitrosamines), ie cancer-causing compounds.
Control of the growth of undesirable bacteria that can reduce the formation of carcinogens, thereby reducing the risk of cancers of the colon (large intestine). Lactic acid bacteria also stimulate the movement of the contents of the digestive tract resulting in lower concentrations of procarsinogen and carcinogens in the digestive tract.
Helping people with lactose-intolerance
Lactose-intolerance, or the inability to digest lactose that occurs because a person can not produce the enzyme beta-galactosidase by the epithelial cells of the small intestine due to a genetic abnormality.
If people were to consume milk, lactose in the small intestine can not be digested into galactose and glucose before being transported into the body for further metabolism. Lactose molecules that can not be absorbed by the body and then into the large intestine and is hydrolyzed by bacteria that produce beta-galactosidase.
Galactose and glucose are formed to be metabolized by bacteria homofermentatif and heterofermentatif produce acid and the amount of gas in the colon so that the person will suffer from diarrhea, bloating, and abdominal pain.
Fermented dairy products are very good for people with lactose-intolerance because most of the lactose has been broken by lactic acid bacteria so low lactose content. Besides seeds (starter) kefir is also a source of beta-galactosidase enzyme to break down lactose in milk.
