The history of the origin of kefir. The history of the appearance and distribution of kefir how to write a story about kefir

Kefir in kindergarten. A glass of kefir and whites white half stroke. Evening kefir in the sanatorium. It seems that this drink accompanied us always in Soviet times. And the new era simply made it sweeter, adding berry and fruit fragrances into a familiar drink.

In my memory, Kefir only once got into a list of dubious food. During an equally dubious Gorbachev anti-alcohol campaign, it turned out that it still contains tenth percent of alcohol. And the predecessors of today's "pumping" of imported cheeses and geese with Ulylyukani tried to ban him to the general heap. But the power then turned out to be smarter.

As well as kefir - a symbol of health and longevity, which became the usual attribute of our table. However, not so long ago.

It is curious that the acquisition of kefir is a vivid example of myths and beacks, characteristic in general for all our culinary history. Romantic saga about the beautiful girl, stolen by evil mountaineers and liberated thanks to a happy occasion, hovers over the kefir past. Since this girl, allegedly, took away from the ultrasive to the spring, which the casual neighbors were hidden from the Russian people.

This is Fabul Stories. She has the details. In the spring, 1908, the All-Russian Society of Doctors appealed to one of the largest milk breeders at that time, Nikolay Bland, with a request to establish a kefir production in Moscow. Note in brackets that the drink it was obviously known, and his heb content was tested. Further, the legend says that after a long random of the Bland, found a "secret agent", designed to help him get this hidden horseskaya mountaineers. The choice fell on the assistant - Irina Makarov (later after marriage - Sakharov), which was then only 20 years old. However, despite the young age, she by that time had already managed to graduate from the women's school of dairy farm and perfectly understood in all the subtleties of dairy production. Well, apparently, it was not afraid of himself, which is important in the light of the task upcoming task.

The Milk of Blue Karachai Prince of Bekmyrza Baychorov delivered to Bland Bland in Kislovodsk. Irina was sent to him with a secret mission. Further version diverge. She herself claimed that Beck was fascinated by her beauty, gave her a few pounds of kefir starts. In the press of those years, the romantic story appears that the prince kidnapped Russian beauty, but the police intervened and the matter had to settle the world. And kefir fungi became an "retired" offended girl.

Bekmyrza Baychorov and Irina Sakharov (1908)

Well, what is there to say? The beauty of Irina, enchanting a harsh mountain, you can appreciate yourself for the preserved photo. This is not "Larisa I want to" Larisa Ivanovna. " The morals were then not too exquisite, and tastes are clearly simpler. And the capable "horse at the race" stop the girl could well charm local male population. So with this part of the history of questions there.

Another thing is that the plot somehow very quickly became part of the marketing of a new product in Russia. Do not forget that in the country the most initial ideas about the promotion of goods on the mass market. And the dairymen were in the forefront. So Milk Magnate Alexander Vasilyevich Chichkin (By the way, the son-in-law brother Nicholas Blandova) won the confidence of buyers with an unaccompired trick. Every morning, in all its stores, the workers pulled out the bidons with the milk unreasonable yesterday and poured it onto the bridge. Type, we have only fresh, today is for sale. It seems to me that the story with the "bride's abduction" from the series of the same marketing. Very successful, by the way.

If it is serious, then Kefir, of course, was known to the Russian public long before these events. The first printed mention of him is in the report of the Caucasian medical society in 1867. And there they say about his healing qualities.

The tireless propagandist of Kefir was our outstanding scientist Ilya Ilyich Mechnikov. Already since the 1880s, he carefully studies his effect on digestion, human physiology. However, there is one subtlety.

When we say today "kefir", each of us represents the taste of this drink - in the original sour to the taper. But this is today's unified factory drink. Meanwhile, 100 years ago, no single "kefir", of course, did not exist. And how to take him. After all, the kefir "fungus" itself is a symbiosis of several types of microorganisms: lactic acid streptococci and sticks, acetic acid bacteria and yeast (about two dozen). Is it worth saying that in each locality, their set was different that attached their taste and consistency.

So the swords uses kefir from the Bulgarian stick, that is, the one that has long been produced in the territory of the current Bulgaria. Today, he is called "Bulgarian yoghurt" or even "Prostokov Motchikov". And then he caused the enthusiasm of the researcher in terms of extension of active life. He himself repeatedly argued that lactic acid bacteria prevents the process of rotting in the intestines, and just a couple of glasses per day for a healthy digestion and an increase in life of the years for 30. That in the presence of a young wife, you will agree, it was a good incentive for professor.

Apparently the benefits of the beverage of swordsmen learned from the Bulgarian student (in the subsequent well-known scientist) Staman Grigorov. He even invited the latter to read a lecture at the Pasteur Institute in Paris, which marked the beginning of Bulgarian fame.

Count Lev Nikolayevich Tolstoy and Professor Ilya Ilyich Mechnikov on the Nature Lona (1909)

As for the extension of life, these attempts aroused a smile from a friend of Mechnikov - Lion Tolstoy. He, being just in the midst of his moral and religious quest, did not slow down to joke that a way to extend life should not be sought in the intestines, but somewhat higher. Be that as it may, with plans for active longevity, with the help of kefir, Ilya Ilyich came out not very much. And he died at 71 from a heart attack.

Bashkir Aaran is another sour milk drink, familiar to the Russian public. Fragment from the article E. Rostovtseva "Ayran and Kurt Bashkirts" in the newspaper "Our Food" (May 1883)

Above, I have already noted that the term "kefir", albeit relatively new for the Russian public in the middle of the XIX century, but in general, no revolution in consciousness did not imagine. We have long been familiar with fermented dairy products. And not only their own, Slavic - Prostokvasha, Ryazhenka, Varets. But also belonging to neighboring peoples. Kumys, I guess, I also drank Igor in Polovtsy steppes. And already in the XIX century, it was trying to treat tuberculosis (and by the way, unsuccessfully). Russian Cossacks and officers in the Caucasus and in Central Asia, undoubtedly, was a sign of Ayran and Katus.

Kefir himself more or less becomes known in the 1880s. To a large extent contributed to the study of the Yalta doctor Vladimir Dmitriev. Traveling through the Caucasus, he met this drink, and later and received from familiar to Zavskaya himself. By examining its influence on digestion and physiology, he then came to optimistic conclusions. Which shared with the public first in the Clinical Gazette (Sergey Botkin published in St. Petersburg). And in 1881 he released the book "Kapar, or Kefir, True Kumati from cow's milk." In subsequent editions, the name was changed to a more congestive: "Kefir is a healing drink from cow's milk." In the light of our reasoning, it will be interesting to pay attention to that to explain the readers, what a kefir, Dmitriev resorts to comparison with the familiar kum. He also makes a distant conclusion about the relationship of these drinks. Just once the hills began to fasten with curious yeast to the mare, but the cow's milk. Vladimir Nikolayevich and reverse experience: Kefir fungus added mare's milk and received Kumys.

So the appearance of kefir was only a matter of time. But it was just time and turned out to be extremely successful for his benefit on the Russian scene. The fact is that the end of the XIX century is the beginning of broad research in Russia devoted to food physiology. An important stage in this was the "Encyclopedia of the Power" Dmitry Vasilyevich Kanshin (1828-1904), released in St. Petersburg in 1885. Undeservedly forgotten, the book is fundamental work. Essentially, it has become the scientific basis of the organization of mass nutrition of the population, food economy, culture consumption of products. D. V. Kanshin was, by the way, one of the first Russian authors who understood the higher appointment of a skillful grocery and culinary. "A real cook," he wrote, "the same doctor who should know not only hygiene and nutritional dietary, but also to be a certain degree of a chemist, consider which supplies and seasonings with what can be mixed and what interaction they can produce, and But what kind of mixture is valid for digestion and nutrition ... whether there is no more strong effect on health, the recipe for cooks, which is introduced into the body not the Grand Prix, but many pounds. "

The question of healthy food is the subject of discussion not only doctors and physiologists. But also the general public. The fact is that the 1880-90s is also the origin of Russian vegetarianism. The famous Essay of Leo Tolstoy "First Step" became a kind of "manifesto" of this movement. However, the writer clarified vegetarianism not as much as "I do not eat anyone" as a moral position. The first step, the first stage to self-improvement.

The theme "Tolstoy and vegetarianism" covered with a huge amount of rumors and speculation. Meanwhile, this story was quite simple. In 1885, English writer William Frey - a famous publicist, a preacher of vegetarianism came to Clear Polyana. It was he who explained to Lion Nikolayevich that the human bodies - the stomach, teeth and the esophagus - are not adapted for eating meat. And only in order to eat vegetable food. Tolstoy it is interested. He immediately accepted this teaching and soon refused meat and fish. Soon his daughter was followed by his daughter - Tatiana and Maria Tolsty.

"The second day I started not meat," - recording from the diaries of Lion Tolstoy (June 1884)

It should be said here that vegetarianism conquers a wide audience in our country in the late 1880s. Its beginning is associated with the Journal of Europe (for 1878) the article "Feeding a person in his present and future", belonging to Peru Professor A.N. Beketova. A year later, this article was published separately, and in 1880 it was translated into German. The book was a great success, both in Russia and in Germany. Yes, and Beketov himself did not limit his propaganda of vegetarian in theoretical work, but also actively advocated lectures on "damaged nutrition" in various educational institutions.

It is necessary to say that Kefir was extremely successful in these social sections. Why? Yes, for a number of reasons. He and about the "damaged nutrition", correct from the moral point of sight. He is fashionable, and how everything new, acquires the features of the panacea from all troubles. He is cheap - after the start of mass production in 1908. Yes, I am convinced, he also prepared in households.

In general, by the beginning of historical materialism Kefir turned not only to the nutritious and useful drink, but also in the subject of worship of the Russian public. The pause in this love for obvious reasons originated in 1917 and lasted until the end of the 1920s. But Russia is a unique country in which, with any mode, not only the continuity of tastes is maintained, but the sequence of generations of scientists. And the relatives of the attachment to Kefiru picked up the creator of the Soviet science on dietary nutrition, Professor Manuel Isaakovich Pevzner. A man of amazing fate, he in 1900 passes the practice in leading clinics in Germany, protects his doctoral dissertation in Moscow. After the revolution, he is one of the founders of the Institute of Nutrition of the People's Commissariat of the USSR. It is he who owns the idea of \u200b\u200bdeveloping medical diets. Until now, these 15 "therapeutic tables" (appointed depending on the patient's condition) are in service with hospitals and sanatoriums.

So Kefir became one of the cornerstone of almost all Soviet diets. And already in the "unloading days" (the idea of \u200b\u200bwhich also belongs to Pevznera) kefir is just a wand-coronary.

This is where this nationwide love for the drink, accompanying our fellow citizens from kindergartens, is growing from here. But after all, it is a good attachment, isn't it?

Olya Likchev

Beauty - like a gem: what it is easier, the more precious :)

Content

The use of fermented fermentation products is useful for maintaining the figure and digestion as a whole, but the answer to the question of which kefir is better for weight loss, not everyone knows. It is important freshness, fatness, calorieness and even the temperature of the drink. In addition, use kefir for weight loss with various additives. There are even full-fledged diets on this product. Solve the question of what kefir drink to lose weight will help you instructions below.

What should be the composition of kefir

About the benefits of this drink you can talk a lot. It lies not so much in low calories, as part. The main advantage is bacteria-prebiotics that help to restore the intestinal microflora disturbed by the low-caloric diets. It is absolutely difficult to find in the store one hundred percent natural kefir, so pay attention to the composition of the product. It should be present:

1. Kefir Zervaska. The most useful is considered to be containing lactic acid cultures, fungi and yeast. If only one of the two are consisting of two, then the product can be called alone or pseudoofir. It is not necessary to choose a drink, which contains the "start-up of lactic crops."
2. The protein in the composition of the kefir is also mandatory. Protein makes a balanced low-calorie dietary diet, helps to reduce appetite, accelerates fat burning. The protein in the composition should be at least 3%.
3. Calcium. This trace element is also obligatory. It prevents the accumulation of fat deposits and helps the body to spend calories faster.

On the package, such ingredients such as dry or restored milk, fruit additives, dyes, palm oil and preservatives should not be present. These products turn a real kefir into a kefir drink. The most useful and natural in this case acts farming products. As part of a good kefir may be present:

• pasteurized milk;
• explosion of live bacteria or on kefir fungi;
• equal column trembling and bifidobacteria.

Chloride caloric content

When weight loss, one of the important criteria for choosing products is their calorie content. The same applies to kefir. His calorie content is determined by fat. To achieve a slim figure, it is desirable to choose a drink with the lowest percentage. Calorie in this case will be about 25-30 kcal per 100 g of the product. In such a low-fat drink there is all the benefits without unnecessary calories.

Kefir what goodness is better for weight loss

In a completely degreased kefir there is no row of useful vitamins, so you should not choose this option. In addition, it is not necessary to completely exclude from the diet the fat either, because it is necessary for the body. The optimal option is to choose a beverage with a fat content of up to 1%. With the use of vegetable oil in a diet such kefir will fit. If, in your diet, fats are completely limited, then choose a 2,5% wability option.

Shelf life

What kefir is better for weight loss - just manufactured or the one who is already a couple of days? Only a fresh product has positive properties. The term of the natural kefir is 7-10 days from the date of manufacture. Only such a period live bacteria in the composition of the drink. A larger expiration date indicates the presence of preservatives. The cocked kefir has the same impact on the body, but:

• has increased acidity, which is why it may adversely affect the work of the digestive system;
• it has a strong laxative effect.

The consistency is also talking about the extension of the product. Fresh kefir she is homogeneous. If, when scattered in the drink, two layers are distinguished - serum and flakes, this is indicated by the expiration of the shelf life. The yellow beverage, bitter taste and sharp smell indicate this. Such a drink is categorically impossible. Fresh product slightly sour and does not have a strong smell, and its color is white.

How to drink kefir to lose weight

It is important not only the question of which kefir is better for weight loss, but also how to drink it. Most nutritionists recommend using this drink for dinner or before bedtime, and no reason. With its powerful fat burning action, Kefir is obliged by calcium, which is better absorbed just in the evening. For this reason, the glass of such a cocktail before bed really contributes to weight loss. In addition to this nuance, it is important to comply with the following rules of use:

1. Daily rate. Optimal is 200-400 ml kefir per day. A larger volume can lead to edema, abdominal bloating, strong meteorism.
2. Time of receipt. This drink is useful not only in the evening. An excellent breakfast option in the morning is buckwheat or fruit mix with kefir. For lunch to maintain mental activity and suppressing the desire of the sweet, you can drink a glass of this product with adding honey or cinnamon.
3. Duration. If it is a kefir alone, then it is impossible to stick more than 3 days, because for the body it is a big stress. With a balanced menu using cocktails, fruits and vegetables, slimming with kefir can last 7, 10 and even 21 days.

With honey

When answering the question, what kefir is better for weight loss, it is worth noting the possibility of drinking a drink with additives. This will help to diversify the diet, and the drink itself will not get bored so quickly. There are many recipes of kefir cocktails, including the addition of honey. One of them is preparing:

1. Prepare 250 ml kefir with fatty up to 1%.
2. Add a teaspoon of honey to it. It can be replaced by a similar amount of rose rose syrup.
3. At the end, to introduce a spoon of oat or wheat powder bran.
4. Stir all to a homogeneous state.
5. Use the product instead of a second breakfast or last meal.

Cinnamon

To increase the fat burning properties of the kefir, you can add different spices to it, for example, cinnamon. In addition to the use of slimming, it also improves the taste of the drink. This is especially important not to get addictive to Kefir, and he did not begin to bother. A cocktail is preparing very simple - in a glass of fermented milk drink is simply added half a teaspoon of cinnamon. It is better to use it before bedtime so that at night in the body there was a fat burning process.

What brand kefir is better to drink for weight loss

After you learned what kefir is better for weight loss, it is worth examining the rating of more popular manufacturers. In addition to the product name, the review displays calorie, fatness, some main characteristics and price. Presented brands that are in demand and good reviews, such as the "house in the village", "Prostokvashino", "Danon", "Biomax", etc., each manufacturer offers buyers kefir different fatness.

Fatty:

Calorie:

• 34.6 calories per 100 g.

Characteristics:

• production - Voronezh;
• shelf life - 13 days;
• storage conditions - 2-4 degrees;
• weight - 1000 g;
• the composition is the normalized cow's milk with Zavskaya on kefir fungi, bifidobacteria.

• 80 rubles.

Biofroduct kefir, enriched with bifidobacteria, activation 1%

Fatty:

Calorie:

• 39 calories per 100 g

Characteristics:

• production - Moscow;
• shelf life - 24 days;
• storage conditions - 2-6 degrees;
• weight - 835 g;
• composition - skimmed milk, cream, frustration of dairy crops, yeast, bifidobacteria. ActiRegularis.

• 93 p.

Prostokvashino

Fatty:

Calorie:

• 36 calories per 100 g

Characteristics:

• production - Vladimir;
• shelf life - 14 days;
• storage conditions - 4-6 degrees;
• mass - 930 g;
• composition - skimmed milk, whole milk, frustration on kefir fungi.

• 69 p.

Kefir is one of the most popular fermented milk products, which accounts for more than 2/3 of their production. The word "kefir" - Turkish origin: "Kef" translated from Turkish means "health".

From the history of Kefir, it can be said that the birthplace of this product is the North Caucasus, whose peoples have long been considered to be a drink of health and cheerfulness and called the "gift of heaven." The method of making kefir was kept in the strictest mystery.

Kefir's homeland is the northern slope of the Caucasian ridge. Living in those places of long-livers-mountains (Ossetians and Karachai) considered Kefir fungi with the sacred gift of Allah himself. They were so trended by this goodskaya, which never gave her to anyone and did not sell (even tribesmen) - the mountaineers believed that Allah would deprive the kefir fungi of their magic strength. The problem was solved as follows: the owner of the Razvask allowed her to paint it to the one who had so much crammed, and then he had already taken money, but not for fungi, and for some other, most often a purely symbolic product. Even the girls who got married got a start-up to the dowry not just like this: they cut it away from their parents, and the scenario of this "ritual theft" was developed to the smallest detail.

Back in the 19th century, the hustances were preparing kefir by an amazing way: Milk was filled into Burdyuk, kefir fungi was added there, they tied, carried out for the threshold of the house and left in the sun in the nearest path. It was believed that to kick the lying Burdyuk means to express respect for the owners of the house, because constant shaking contributes to more intensive fermentation. Nowadays, the mountains make kefir in a special clay tableware, which is put next to the warm stove.

Although Herodotus mentioned a certain popular milk acid product from the Caucasus, the people of Karachayevsky folded his own beautiful legend, considering it was his land of his homeland kefir.

B Ancient times came the prophet Magomet to Mount Elbrus and admired the people living under his peaks. As a gift, he pulled out several small peas from his staff and taught the buildings to create healing health and longevity drinks from them.

Only one Magomet commanded - not to give the grains with these inverters and the secrets of the drink do not disclose. Otherwise, the health and longevity of Karachai will disappear. The peasons were bold and the mystery was holy. They shrew so that even the daughters who married to other aules were not given to the dowry.

The name of the Caucasians these cherished balls "The Prophet's Peng" or "Magomet Granks". And the divine drink was called in different aulah and cats in different ways: Chidch, Khagi, Caps. The pea of \u200b\u200bthese (or Gipa Ayran, Gyph Ajran) and were a goat beverage, which we now call Kefir.

From the middle of the XIX century, there was information that in the Caucasus there is an extraordinary milk drink, which has a pleasant taste, slightly drunk and, by rumors, heals from many diseases.

Russians who fought in the Caucasus and the tried, responded to the drink with a big delight. Alexander Pushkin highly appreciated the taste and healing properties of the beverage, not like either on the milk vodka, nor the European Kumys already known to Europeans or the Russian Prostokow. According to eyewitnesses, another great Russian poet, and the writer, Mikhail Lermontov, and the writer - Mikhail Lermontov also complained.

Kefir has long been considered to be a Soviet national drink, which is an undoubted leader, in the CIS is about 2/3 from all milk products. This drink is previously anywhere, except the USSR has not been produced.

Nobel laureate Ilya Miskovov, all his life engaged in the study of the processes of the aging of the human body. He was confident that the dominant role in these processes belongs to putrid bacteria, millions of our intestines inhabiting our toxins with their toxins to our organism. Kefiru, he assigned the role of rescuers, successfully overwhelming putreshide processes, and thus extend our health and life. Therefore, Kefir is called a "drink of longevity"!

In Russia, kefir production began at the beginning of the 20th century. Kefir production is the exclusive Russian right. In addition to her, only Japan and Canada produce it under license.

Before the beginning of the 20th century, Kefir did not prepare in Central Russia - only occasionally tosed from the Caucasus and sold at a very large price. In Moscow, kefir fungi appeared only in 1908, and then only thanks to a happy occasion. An employee of the Moscow dairy factory Irina Sakharov, who came to the Caucasus behind kefir fungi, kidnapped a rich supplier of dairy products from Kislovodsk Prince Baicharov. Without having achieved her hands, he was attracted to the court and was able to pay off only ten pounds of kefir fungi. After a few weeks after the court, Kefir were able to try patients of the Botkin Hospital. It was in Russia that the technology of kefir production was also patented.

If you get acquainted with Kefir closer, it becomes clear that it is really amazing and even a unique drink. Indeed, in contrast to other types of dietary products, kefir is produced using natural start-up - kefir fungi, which are symbiosis (joint existence of organisms) of various microorganisms.

According to some researchers, the composition of kefir fungi includes up to 22 types of microorganisms, the main of which is recognized as lactic acid streptococci, including aromatic-forming species, lactic chopsticks, acetic acid bacteria and yeast. In kefir fungi, these microorganisms are in complex symbiotic relationships that manifest themselves that in favorable conditions for development, the relationship between individual species is preserved with an amazing constancy. It is this feature of the swax that is the reason that kefir developed on kefir fungi has an unchanged typical taste.

Attempts to highlight and isolate microorganisms from the composition of kefir fungi and to further use them for the preparation of artificial starters were not crowned with success. In such swaxes, the ratio of microorganisms was very quickly changed, the predominant development of a single type was observed, i.e. Zakvaska degenerated, kefir as a result of these changes lost typical properties.

After making kefir fungi in milk, not only lactic acid, but also alcohol fermentation begins and under certain conditions a significant amount of alcohol is accumulated. The combination of lactic acid formed during fermentation, carbon dioxide and alcohol causes a specific refreshing, slightly sharp taste and sour creamy-like carbonated or foamy consistency of the products of this group.

Kefir has all the beneficial properties of fermented milk drinks and refers to dietary dairy products. Major nutrients of kefir are present in an easily-friendly form, so this product is especially valuable for children, elderly and recovering people after the disease. Therapeutic properties of kefir are well known in folk medicine and are explained by the accumulation of antibiotic substances (lowlands and other produced by yeast cells).

The main advantage of kefir is the ability to provide probiotic effects, i.e. Possessed to the composition of intestinal microbes: kefir suppresses the growth of pathogens of microorganisms, thus, it helps to prevent the development of intestinal infections and helps with dysbacteriosis.

In addition, the use of kefir has a beneficial effect on the protective forces of the body: it increases immunity. Kefir is recommended to be used to restore forces in small-class, with some diseases of the gastrointestinal tract.

A particularly valuable physiological effect of kefir is determined by its "fortress", depending on the duration of the process of its "maturation". So, one-time kefir is considered "young" and has a "relaxing" action, and more "strong", three-day kefir - already "fixing". Thanks to the lactic acid and carbon dioxide, kefir perfectly quenched thirst, excites appetite.

The magic of kefir is that the more his fortress, the stronger it stimulates the branch in the stomach (and intestines) of digestive juices. Kefir is very useful for gastritis with reduced acidity (and not only).

Also, the positive action of kefir was noted on the state of people suffering from chronic fatigue syndrome. In case of sleep disorders, neurotic states, kefir is again recommended as one of the indispensable components of the patient's diet, since it also has a soothing effect on the neuropsychiatric sphere.

Moreover, the low-fat kefir is able to have a diuretic effect, and even useful when combating overweight and edema. However, it is necessary to remember that in some diseases, some caution should be observed with a kefir, so, for example, kefir is contraindicated by the stomach or duodenal ulcerative ulcer, gastritis with increased acidity and pancreatitis.

Kefir's manufacturing technology in Soviet times was somewhat different, - before Kefir (that is, it was not a kefir at first, and milk) came out, as experts say, directly in bottles, and now this process goes in large tanks, and only then already flows into the containers. Consistency of kefir may not be so thick, but its composition is invariably the same.

"Bifox" - this drink can be attributed to the "new generation" kefir. Enriched with bifidobacteriums, it successfully combines the therapeutic properties of "bifidbacterial" and the excellent nutritional properties of a full kefir, differing from it, however, less acidity and more enjoyable taste. "Bifox" is an easy-friendly nutritional product with a set of essential amino acids, vitamins, enzymes, biologically active substances that contribute to rapid digestion of food. It normalizes the intestinal microflora, reducing the amount of rotary microflora.

Types of kefira

Depending on the milk and mass fraction of fat, kefir produces:

* Fat - with fat content of 1%, 2.5% and 3.2%;
* low-fat - from low fat milk;
* kefir fatty with the addition of vitamin C;
* kefir low-fatty with the addition of vitamin C;
* Tallinn - with a mass fraction of fat 1%;
* Tallinn Nezhigar
*; Fruit fat - with a mass fraction of fat 1% and 2.5%, manufactured from normalized milk with the introduction of fruit and berry syrups;
* Fruit gentry;
* Special - from a mixture of milk solid and skimmed with the addition of sodium dry caseinage;
* Kefir 6% fat content - from a homogenized mixture of milk and cream;
* Ayran - a fermented milk drink of the peoples of the Caucasus - Kabarda, aunt and punishment, reminds Kefir, but has its own characteristics.

Ayran is produced from solid and skimmed milk - cow, sheep or goat. Explosion for the product consists of lactic acid streptococci, sticks, yeast. Airan, unlike kefir, has a thinner, soft and gentle fermented sour taste and aroma, has tender cereal cereal. At lower acidity and minor alcohol content (0.1%), compared with kefir, has a higher process of pentonized proteins, has high dietary and therapeutic properties.

Kefira selection parameters

Kefir acidity.

The quality of the finished kefir depends on the quality of milk from which it was made, and the taste is from acidity. The higher the kefir acidity on the termera scale (from 85 to 120 points), the more tastier the drink.

Release date - the degree of maturity of kefir

According to the acidity parameters, accumulation of carbon dioxide and alcohol, as well as the degree of swelling of proteins kefir is divided into three degrees of maturity:
* weak (single);
* medium (two-day);
* Strong (three-day).

The weakness and fortress of kefir - indicators of accumulation of carbon dioxide and alcohol with kefir as the product ripening. And on the intestine there are different types of kefir just opposite: weak kefir has a laxative effect, while strong kefir, on the contrary, crepait. This is due to the fact that the string of kefir - the stronger it stimulates the production of digestive juices in the stomach and intestines and more actively regulates the processes of its purification.

Keep in mind that a strong three-day kefir is far from all - for example, it can cause serious trouble in people suffering from ulcerative disease, gastritis or pancreatitis.

The fat content of kefira

The greater was the milk from which the kefir makes, the more fat will get a ready-made drink. The average fatness of kefir is 2.5 percent. People suffering from edema caused by kidney diseases, it is better to give preference to low-fat kefir. Kefir with a small percentage of fat, among other things, has a diuretic property.

Consistency kefira

When buying, you need to pay attention to the cursing of kefir - kefir should be uniform. If flakes and lumps appear, it means that it was incorrectly stored before the sale, or shelf life has expired.

Before the trading network included kefir of dense consistency, with difficulty pouring out of the bottle. Currently produce kefir more liquid consistency. And the other does not differ in their chemical composition. Difference only in the cooking method. If earlier kefir was keen directly in bottles, now in large tanks. In addition, when the kefir is ready, it is thoroughly mixed and only after that they are sent to bottling in bottles, bags or bags.

The presence of special additives
In stores, in addition to ordinary kefirs, sell biokhira, which approaches even those people who have allergies to cow's milk.

Bio-meter from ordinary kefir is characterized by the fact that special bifidobacteria has been added to it, which help the body absorb milk. Bifidobacteria also improve the operation of the gastrointestinal tract, the nervous and cardiovascular systems are tone, reduce the risk of cancer, and also neutralize the side effects of antibiotics.

Also in kefir, various fruit fillers can be added. But experts believe that the product with fruit additives kefir cannot be called. If it is cooked on the basis of kefir with fruit ingredients or using flavors, then the "kefir drink" should be called.

Today packs are different

Anyone this milk product is known since childhood. Many still remember how it was sold in half-liter glass bottles under mica lid. Today it is sold in completely different and diverse packages of the most diverse capacity: plastic bottles, cardboard packs, soft plastic bags. But no matter how packaged kefir and what color would not be "wrapper", we still love this delicious and useful product. In addition, there is good homemade cottage cheese from kefir, and good cottage cheese allows you to get excellent cheese. What is kefir, where did he come from and what does it have such that even children is it useful?

The origin of kefira

On the right of homeland kefir, the Caucasus consider. He then "moved" to the Crimea, from there to Russia, and then then kefir got to Europe. The word "kefir", so familiar to us today, also came from the Caucasus. There he is now called or a kiafire, or hantyr, but there is a kefir and very strange names to our ear names: Khagi, Caps .... In aulh on the northern slope of the Caucasian Range Kefir, with the help of kefir grains (today it is called kefir fungus) from time immemorial. They used it and simply as a socket drink, and as a healing drink.

The legends on the origin of the kefir near the mountains. The most beautiful and common is divine. It is associated with Karachay, the older of one of the tribes of which Allah presented kefir grains. Fooks of small lumps of grayish yellow color. And not just handed it, but also taught how with the help of these grains from milk to prepare a drink healing from the aid and giving a long life. And then Allah said that these grains - only for the kind of Karachay and other tribes they should not be given to nor sell! Ultimatum was reduced to the fact that in violation of this ban, kefir fungi would die. It was impossible to give grain even daughters who got married. But after the time of the rigor of the ban in the memory of the mountaineers, they invented the "steal" of fungi. That is, the daughters "Kralya" kefir grains from the parents, and then the bargaining procedure occurred.

There is another legend, simpler. Allegedly, no one else, as the prophet Magomet pointed the mountaineers of difficult bushes, growing on the slopes of the Caucasian Mountains. Kefir grains grew on the bushes, which the mountains later began to collect, and they called these grains "millet prophet".

Production of kefira

For several centuries, the mountaineers prepared Kefir primitive, but very original way. Bay Milk in Burdyuk, and adding Zavskaya (fungi) there, they endured Burdyuk to the road or path near the house. And, according to custom, everyone who passed by, he had to kick this Burdyuk. The sun and pinkins of the neighbors contributed to the fact that milk and swax mixed faster, the fermentation process was also faster. Today in the Caucasus Mountains, residents rarely use Burdyuki, prefer clay jugs.

Modern equipment

Today, industrial production of kefir does not depend on the sun or from the neighbors. It is made by the reservoir. Consists of four stages: brewing, riding, cooling and maturation. The three first phases are the main, it is at these stages the taste and consistency of the product.

• Chilled pasteurized milk is poured into a start-up tank. Add ingestion (not more than 6% of milk mass) and leave alone at a certain time. Around the reservoir form a water shirt so that the temperature inside was constant.
• The rod of milk lasts 10-12 hours, until the clot is producing a thicker acidity and a certain viscosity.
• At the end of the process of the rod, in the shirt, the water is changed to almost icy, with a temperature not higher than two degrees. Cooling begins.
• As soon as the clot inside the reservoir cooled to about 14 degrees, the flow of icewater ceases and the ripening of kefir begins, the development of yeast in it. To complete the ripening process, the contents of the tank are drawn. The last two stages of the production of kefir in time can last day. During this period, proteins swell in almost ready-made kefir, carbon dioxide and alcohol. As a result, a specific taste is obtained.

About the benefits of kefira

Kefir is useful to man almost at any age. It is prescribed to children, for example, with rickets, dysbacteriosis, inflammation of lungs and anemia. It will help even in the absence of appetite. It will help the body to recover after a long illness, as well as after the protracted reception of antibiotics. In kefir there is a lactic acid, so it is a strong antiseptic. It forms a beneficial acidic medium in the stomach of a person, which improves the digestion, contributes to the absorption of vitamin D, leads to the norm of the intestinal peristalsis and has a bacteriostatic effect.

Well, very useful drink

Present in kefir useful microorganisms interfere with the reproduction of pathogenic and putrefactive microbes. It has the ability to remove toxins from the body and other harmful substances, which is a prerequisite for successful treatment of any, and not only gastrointestinal diseases. In therapeutic diet prescribed for intestinal diseases, kefir is one of the main components. After all, it is absorbed far better and faster than milk. In the hour, milk is absorbed by no more than a third, and kefir - almost completely. And not only himself, he and other products assimilate. Due to its antimicrobial action, kefir is useful in gastric disorders of an infectious nature. Like any medicinal product, kefir must be used in a certain way, which will help to achieve the greatest positive effect. The first: kefir should be room temperature. Second: you need to drink small sips. In a cup of kefir, you can stir a teaspoon of sugar sand. But! Since kefir - product equalometerIt should not be used by people suffering from gastric diseases with increased acidity. And he should not drink him, whose intestines is inclined to diarrhea. Or you can, but only in small quantities. And one more important moment. Like any dairy product, kefir reassuringly acts on the body. It is not a tonic drink. So before serious mental work, you do not need to drink kefir.

Thanks to its "exclusive" taste and useful properties, kefir has found wide application not only in medical nutrition and nutrition in general. It is widely used in cooking. Recall the same okroshka on the kefir, which many more cute than the okrochka on the kvass. And Salad refueling? And Cocktail "Grace"? Yes, and the famous pancakes in kefir in Maslenitsa are one of the favorite evits. The main thing is competently approaching it and doses. Because, if you go solely on the kefir menu, naively thinking that health is added at times, you can get a stunning and protracted disorder of the gastrointestinal tract.

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