Kefir — popular dairy drink. It is made of skim or whole cow's milk. Production of kefir is spirit and sour-milk fermentation at which a special kefir corns is applied.
What is kefir?
A set of fungi and bacteria is a part of usual kefir. They can differ depending on the producer. Fungi and bacteria can be one-day, two-day and three-day. Types of kefir differ on acidity, a swelling value of protein and extent of accumulation of alcohol and carbonic acid.
Any kefir contains insignificant amount of ethyl alcohol, its highest contents is observed in three-day kefir for this reason it isn't recommended to absolutely small children and people with a number of diseases, for example, of epilepsy.
IN ACCORDANCE WITH GOST not less than 2.8 grams of protein surely have to fall on 100 grams of kefir. Kefir is distinguished by amount of milk fat. In high-fat kefir which is quite difficult for finding in sale the fat content is about 8%, in fat-free about 0.5%, and this indicator is in usual classical kefir between 2.5 and 3.2%.
Choose kefir correctly
If you keep a figure, choose kefir 2.5% fat and below, and pay attention to drinks with a short period of storage. In general, the it is less at fermented milk products a potential period of storage, the better, it means that in them there are natural processes of fermentation and there are no preservatives in large numbers. Especially it is relevant if you are going to buy kefir for the small child. By the way, you shouldn't give to drink to children absolutely fat-free drinks, first, fat is necessary for normal development and growth, and secondly, fat-free kefirs are often produced on not kefiric bases that deprives their consumption of any sense as they don't possess the necessary set of fungi and bacteria and don't bring any benefit to an organism. Ideally the expiration date of kefir shouldn't exceed weeks, in drinks which period of storage exceeds two weeks, preservatives and additives, most likely, suppress all useful components, such kefirs can be drunk for the sake of taste, but not for the sake of advantage. If you buy classical kefir, surely pay attention to the maintenance of lactic bacteria in it. One gram has to contain not less than 1*10 in the seventh degree WHICH (koloniyeobrazuyushchy units), at the same time yeast can't be less than 1*10 in the fourth degree WHICH. It has to be surely specified in structure if you didn't find the corresponding line, quite perhaps, than before you kefir drink which has fully no useful properties of kefir.