Do You Know Kefir.

Kefir is a dairy beverage made from the fermentation process originating from the Caucasus region. How to make it is to include kefir grains to milk a cow, goat, or sheep. Kefir is traditionally made in a goatskin bag and hung near the door, this bag will sway when someone opens the door so that the milk and kefir will be mixed.

The origin of kefir.

Kefir has been known and consumed by people mountainous North Caucasus, Russia, for more than 1,400 years ago. Kefir grains given by the Prophet Muhammad to the people of the Caucasus and became a sort of "heritage" that are passed from generation to generation.
The term is derived from the Turkish kefir, ke'if, which means tasty, state (condition) is good. Of his form, different from kefir yogurt which is also the fermented milk. Kefir is a liquid, viscous tangible medium yogurt.
More allegations have foundation is that the name Kefir comes from "kaafuura", the name of the spring in paradise whose waters are white, fragrant and delicious taste. The word is contained in the Qur'an, namely in Surat Al Insaan, paragraph 5.  Kefir is a fermented milk type using starter cultures in the form of kefir grains, but can also use the liquid kefir starter. In addition to be made from cow's milk, kefir can also be made using goat's milk.

Microbial composition of kefir.

Bacteria.

Lactobacillus.

Lactobacillus brevis, Lb. helveticus, Lb. kefir, Lb. viridescens, Lb. casei, Lb. kefiranofaciens, Lb. kefirgranum, Lb. parakefir, Lb. plantarum, Lb. acidophilus, Lb. delbrueckii, Lb. rhamnosis, Lb. paracasei, Lb. fructirorans, Lb. hilgardii, Lb. fermentum, Lb. riridescens.

Lactococcus and others.

Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Enterococci durans, Leuconostocs sp., Leuconostocs mesenteroides, Acetobacter sp., Bacillus sp., Bacillus subtilis, Micrococcus sp., Escherechia coli, Kluyveromyces lactis, Kluyveromyces marxianus, and Pichia fermentans.

Kefir starter.

Used to make kefir starter culture that consists of several microbes. Starter combinations that can be used consisting of Lactobacillus acidophillus, L bulgaricus, l lactis, Bifidobacterium longum, Acetobacter aceti, Leuconostoc mesenteroides and S cerevisiae. Kefir can also be made using the Bulk Starter dnengan Freeze Drying. Kefir starter culture activity could inhibit the bacteria Staphylococcus aureus during cold storage.

Kefir history.

Kefir history in line with the history of fermented milk product. Fermented milk products is estimated to have been known since 6600 BC by people in the Middle East who live in nomadic or sedentary. Generally they live by farming, taking milk and meat as a food source. Dairy livestock that they collect in a bag made of goat skin or abdomen ruminants. Wanderings they did under the scorching sun to bring the milk bag makes the activity of microorganisms that exist in goatskin (as pouch milk) milk to ferment into blobs (curd). Continually they inadvertently consume milk and turns the results ferrmentasi health impact, and on average they live longer. This is the earliest known fermented milk products. It is said that according to legend, Kefir seedlings given by the Prophet Muhammad to the people of Islam in the Caucasus, so the seedlings Kefir called "The Grain of Prophet" (Seeds of the Prophet).

Description of Kefir in Surat Al-Insan (Sura 76: 5-6). Explained that Kefir is a spring in the name of Heaven, where the water is white, fragrant and delicious taste. Some circles in Europe, assumed the name Kefir comes from the Turkish language, keif which means feeling comfortable. This statement also cited by scientists in Indonesia, including by senior researcher Institute for Biotechnology Agency for the Assessment and Application of Technology Dr Ir Ingrid S Waspodo, MSc., Published through his book. It is a pity, Kefir is believed to be the provision of the Prophet Muhammad., Even less is known in Indonesia, and was much appreciated by the countries of non-Muslims. Kefir tastes more precise when I refer to as: Legacy of Islam for world health!

Kefir deployment.

The use of kefir with the modern understanding for nutritious and healing, and continued with kefir production on a large scale by Russia can not be separated from the classic story known as Blandov plan or the Blandov's Plan.

What's The Blandov's Plan? A set of Russian doctors have a mission to get kefir grains in order to produce kefir for medicinal purposes. The medical team plans submitted to Blandov brothers, who have dairy business, namely Moscow Dairy and cheese industry in the Caucasus mountains.

Nikolia Blandov sends a lovely girl named Irina Sakharova, and to approach the Prince Caucasus (Bekmirza Barchorov) to want to give some kefir grains. In short Irina managed to get 4.5 Kg kefir grains. On September 1908, Irina Sakharova brought the first bottle of kefir culture to Moscow. Irina 1973 at the age of 85 years received an award from the Ministry of Health, because the use of kefir for health brings success.

For the services Irina this Sakharova, kefir can develop into all parts of the world and especially in Indonesia we can enjoy the benefits of kefir outstanding for human health.

Benefits of Kefir.

Kefir is a probiotic and medicine.
Eating kefir regularly and consistently providing positive conditions for health.
Research experts, discovered the benefits of kefir, among others:

Prevent :

1. All kinds of allergies and allergy milk sugar (lactose).
2. The growth of cancer, tumor, hepatitis, herpes, sars, HIV / AIDS and influenza.
3. Growth pests body.
4. Itching of the skin.
5. Fungal infection Candidiasis.

Curing :

1. Tuberculosis (Lung), sinusitis, respiratory infections, asthma.
2. Inflammatory bowel disease, diarrhea, constipation.
3. Bronchitis.
4. Psioriasis, eczema, kidney abnormalities.
5. Gout, rheumatism, osteoporosis.
6. Cholesterol, high and low blood pressure.
7. Diabetes.

Adding :

1. Vitality and sexual arousal, overcome sexual dysfunction.
2. The function of the work gastric and digestive functions.
3. The function of the immune either infants or adults.

Overcome :

1. Migraine and headache.
2. Insomnia (sleeplessness)
3. Stress / depression
4. Epilepsy / epilepsy.

Recommended dose :

To maintain health: 100-120 ml / day (1 cup)
For treatment: 150-200 ml or 1 cup (drink 2-3 times daily)

The initial symptoms in general :

Feel heartburn in some people, continue usage with fewer doses.

Instructions :

- Drinking after waking up in the morning and before bed at night.
- Store in a cool place (refrigerator).
- Can be added sugar, honey, syrup, ginger, fruit juice and drink immediately.

Warning  :

- DO NOT BOILED.
- SPECIAL DIABETES PATIENTS WITHOUT SUGAR drunk (or sugar / low calorie syrup).
- BETTER DRINKING 2 HOURS AFTER / BEFORE MEDICINE PHYSICIAN.
- KEFIR CONSUMPTION FOR OPTIMAL RESULTS FOR 2 WEEKS SUCCESSIVE

The content of microbes (micro-flora) in Kefir.

Lactobacilli :

Lactobacillus acidophilus
Lb. brevis [Possibly now Lb. kefiri]
Lb. casei subsp. casei
Lb. casei subsp. rhamnosus
Lb. paracasei subsp. paracasei
Lb. fermentum
Lb. cellobiosus
Lb. delbrueckii subsp. bulgaricus
Lb. delbrueckii subsp. lactis
Lb. fructivorans
Lb. helveticus subsp. lactis
Lb. hilgardii
Lb. helveticus
Lb. kefiri
Lb. kefiranofaciens subsp. kefirgranum
Lb. kefiranofaciens subsp. kefiranofaciens
Lb. parakefiri
Lb. plantarum

Streptococci / LACTOCOCCI :

Streptococcus thermophilus
St. paracitrovorus
Lactococcus lactis subsp. lactis
Lc. lactis subsp. lactis biovar. diacetylactis
Lc. lactis subsp. cremoris
Enterococcus durans
Leuconostoc mesenteroides subsp. cremoris
Leuc. mesenteroides subsp. mesenteroides
Leuc. dextranicum

Yeasts :

Dekkera anomala t / Brettanomyces anomalus a
Kluyveromyces marxianus t / Candida kefyr a #
Pichia fermentans t / C. firmetaria a
Yarrowia lipolytica t / C. lipolytica a
Debaryomyces hansenii t / C. famata a #
Deb. [Schwanniomyces] occidentalis
Issatchenkia orientalis t / C. krusei a
Galactomyces Geotrichum t / Geotrichum candidum a
C. friedrichii
C. rancens
C. tenuis
C. humilis
C. inconspicua
C. maris
Cryptococcus humicolus
Kluyveromyces lactis var. lactis
Kluyv. bulgaricus
Kluyv. lodderae
Saccharomyces cerevisiae
Sacc. subsp. Torulopsis holmii
Sacc. pastorianus
Sacc. humaticus
Sacc. unisporus
Sacc. Exiguus
Sacc. turicensis sp. nov
Torulaspora delbrueckii
Zygosaccharomyces rouxii

Acetobacter  :

Acetobacter aceti
Acetobacter rasens.

Enjoy Kefir, Feel benefits.

Kefir is a kind of drink similar to yogurt. However, the usefulness for health-called greater than yogurt. What exactly is that kefir? What are the benefits for the body?

Kefir his form a bit thick and has a slightly sour taste, though not as thick as yogurt. Is the result of fermentation of milk. Those are some similarities with the kefir yogurt. What distinguishes it is the manufacturing process. In the fermentation process of yoghurt, used bacteria Bifidobacterium sp. and Lactobacillus sp., in addition to Lactobacillus bulgaricus and Streptococcus thermophillus. While kefir made using kefir grains that contain the bacteria Streptococci and Lactobacilli / Streptococci and Lactobacilli sp.
Fresh milk which had been prepared beforehand heated at a temperature of 85-90 degrees Celsius, then put in a glass container and allowed to stand until it reaches room temperature (25-28 degrees Celsius). After that, put the seeds in the milk kefir. This process left overnight (between 20-24 hours). This is produced by the fermentation of kefir grains.
As a result, the milk will form a clot. These clots then filtered which will be split between the grains of kefir with kefir beverage ready to drink. If you like, you can add sugar or honey as a sweetener. Kefir can be stored in the refrigerator for 1-3 days if not immediately taken.
Kefir has a unique flavor, a mix of sour, soda and a little taste of alcohol. Also has a layer of foam on top. More delicious when taken in a cold state.

Kefir grains.

Which plays an important role in the manufacture of kefir is kefir grains. Kefir grains granular and can be greater when present in the milk. Yellowish white color and will become more brownish while in the milk. Sizes vary, ranging from 1 to 15 mm.
In kefir seeds contain microorganisms, bacteria and yeast. Kefir seeds screening results already in use can be reused after being washed with lukewarm water.
Storage kefir seeds should be done in a way to keep it in the freezer refrigerator in freezing conditions.

Benefits of Kefir.

As a fermented milk, kefir has many health benefits.

Some of the benefits of kefir are :

Suppress the growth of bad bacteria in the digestive system so it is good for digestive problems. Acts as a probiotic.
Lowering cholesterol.
Preventing cancer or tumors, in particular gastrointestinal cancer.
Help people with lactose intolerance to obtain nutritional benefits of milk, fermented milk such as kefir, the lactose that is already broken.
Besides the rich benefits, manufacture milk into kefir is one way of preserving milk to prevent rapid deterioration. You can also enjoy kefir with a variety of flavors. In many places, kefir sold mixed with fruit flavors. Like yogurt, you can also enjoy a delicious frozen kefir. Enjoy kefir and feel the benefits.
Thank you for reading this article. Written and posted by Bambang Sunarno. sunarnobambang86@gmail.com
author:
https://plus.google.com/105319704331231770941.
name: Bambang Sunarno.
http://primadonablog.blogspot.com/2015/08/do-you-know-kefir.html
DatePublished: August 10, 2015 at 18:37

Tag : Do You Know Kefir.

Code : 7MHPNPADAEFW