KEFIR A ‘DAIRY

CHAMPAGNE’Moksha Chib13FET1003

I’m much better than Yoghurt, you’ll know why in just a moment…..

I’m a natural probiotic since I inhabit live bacteria & yeasts, which are beneficial to your health…I do full justice to my name, originated from Turkish word ‘Keyif’ meaning ‘good feeling’

I’m either white or yellowish in color; I give balanced & yeasty aroma; I taste acidic, but you’ll find me pleasant and refreshing; I have a rather thick texture, but not gluey, with an elastic consistency

Hi !I’m a traditional Middle Eastern fermented milk beverage produced by the action of bacteria & yeasts that exist in symbiotic association in kefir grain.

I contain compounds like lactic acid, volatile acids, diacetyl, CO2 & ethanol as a result of fermentation, which influence my sensory properties. I contain 1.5% alcohol (avg.) & am lovingly known as ‘dairy champagne’

MICROFLORA KEFIR YOGHURTLactobacillus acidophilus Lactobacillus brevis Lactobacillus casei/ paracasei Lactobacillus cellobiosus Lactobacillus bulgaricus Lactobacillus lactis Lactobacillus fructivorans Lactobacillus kefiri Lactobacillus kefiranofanciens

Lactobacillus kefirgranum Lactobacillus parakefir Streptococcus thermophilus/ lactis

Leuconostoc cremoris Acetobacter aceti/ rasens Saccharomyces cerevisiae Kluyveromyces lactis Candida keyfr

LAB

YEAST

AAB

KEFIR GRAINS■ An inert polysaccharide matrix (kefiran)

in which a relatively stable & specific microbial species co-exists in a complex symbiotic relationship

■ range In size from 0.3-2.0 cm diameter 7 are characterised by forming an irregular, folded or uneven pattern; like cauliflower floret80%- lactobacilli 12%- yeasts

8%- lactococciLactose Lactic Acid; produces

environment for yeast to growYeasts synthesize B- group vitamins,

hydrolyse milk proteins, catabolise oxygen to produce CO2& produce alcohol.

Production of vitamin B12 by Acetobacter spp. Is reported to stimulate growth of other organisms present in kefir grains.

KEFIR PRODUCTION

Raw milk

Standardization of fat (g/100g) to 0.1-3.3 in Russia

Warmed to 65 ˚C, homogenized

at 15MPa

Pasteurization at 95 ˚C for

5 min

Cooled to 20-25 ˚C

Inoculation at 20-25 ˚C with

Kefir grains

Kefir grains +milk (incubated for 20-24 h & ripened for 7-8

h at 10-12 ˚C

Strained to remove fermentate without

kefir grains

KEFIR PRODUCTION

CRITICAL CONTROL POINTS

■ Standardization of fat & milk solids in the milk base

■ Pasteurization of milk■ Fermentation of milk at 20-25 ˚C■ Production of bulk starter

■ Storage of kefir grains for further production

■ Packaging

■ Monitoring of packaging materials & containers

HANK

OU !