Application of Milk-Kefir
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Please note :
The product information on my sites refer to the genuine Kefir only. The information is only transferable to a certain degree when dealing with the Kefir products that are available in the supermarkets. |
The genuine Kefir is not available in the ordinary stores. The products that are being sold in the supermarkets are always labeled „Kefir mild“. This means that these were not produced using the genuine Kefir fungus. This may have various reasons, I think that the micro-organisms within the genuine Kefir work too actively to be practical for mass production.
According to the literature and the internet, the Milk-Kefir is said to have many natural powers. In contrast to all other milk products (cheese, curd, yogurt) the Kefir does not require any additional yeast fungus to process the milk (only the bacteria in lactic acid).
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Within the Kefir fungus the lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus lactis) and the yeast fungus agglutinate into a corm, which when treated with milk produces an aromatic milk product within 24 hours. In the process the sugar that is contained in the milk is being deconstructed into lactic acid. This is why Milk-Kefir is so well suited for people that are allergic to lactose.
What is that makes the Milk-Kefir so versatile? One cause surely can be associated with the composition of the Milk-Kefir drink.
Although Milk-Kefir is said to have various properties it can not substitute for a healthy life-style, to say the least of a visit to the medical doctor.
Proceed to : Production of the Milk-Kefir-Drink
