Kefir - Wikipedia, the free encyclopedia

● New features

Read Edit View history Search

● Log in / create account

Article Discussion

Kefir
Interaction From Wikipedia, the free encyclopedia

(Redirected from Kephir)

Toolbox

Print/export

Languages

Kefir grains, which are used to make kefir

http://en.wikipedia.org/wiki/Kephir (1 of 8)9/15/2010 11:04:05 AM

Kefir - Wikipedia, the free encyclopedia

Kefir (alternately kef•rs, keefir, kephir,

kewra, talai, mudu kekiya, milkkefir,

búlgaros), purportedly from either the

Turkish "keyif" (joy/pleasure) or

"köpür" ((milk) froth, foam), is a

fermented milk drink that originated with

shepherds of the Caucasus region, who

discovered that fresh milk carried in

leather pouches would occasionally

ferment into an effervescent beverage. It

is prepared by inoculating cow, goat, or

sheep's milk with kefir grains. Traditional

kefir was made in skin bags that were Various Russian commercial kefirs

hung near a doorway; the bag would be

knocked by anyone passing through the doorway to help keep the milk and kefir grains well

citation needed
mixed[ ]. Dairy-free alternatives are available, such as coconut milk kefir and soy milk
kefir.

citation needed
Marco Polo mentions kefir in recounting his travels.[ ]

Contents [hide]

● 1 Overview

● 2 Production

● 3 Health and

nutrition

● 4 Consumption

● 5 Different milk

types

● 6 Culinary uses

● 7 See also

● 8 References

● 9 Further reading

● 10 External links

http://en.wikipedia.org/wiki/Kephir (2 of 8)9/15/2010 11:04:05 AM

Kefir - Wikipedia, the free encyclopedia

Overview [edit]

Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This

symbiotic matrix forms "grains" that resemble cauliflower. Many different bacteria and yeasts are

found in the kefir grains, which are a complex and highly variable community of micro-organisms.

Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the

lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin

[1]
yoghurt. Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels

between 1 and 2 percent, but kefir made commercially with modern methods of production has less

[2]
than 1% alcohol, possibly due to reduced fermentation time.

Variations that thrive in various other liquids exist. They may vary markedly from kefir in both

appearance and microbial composition. Water kefir (or kefir d'acqua) is grown in water with sugar

(sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room

temperature.

Production [edit]

Production of traditional kefir requires kefir

grains which are a gelatinous community of

bacteria and yeasts, mainly containing various

microflora such as Saccharomyces kefir,

Torula kefir, Lactobacillus caucasicus,

Leuconnostoc species, lactic streptococci as

well as lactose-fermenting yeast. Kefir grains

contain a water soluble polysaccharide known

as kefiran that imparts a rope-like texture and

feeling in one's mouth. Kefir grains cannot be 90 grams of kefir grains

produced from scratch, but the grains grow

during fermentation, and additional grains are produced. Kefir grains can be bought or donated by

other growers. Kefir grains appear white to yellow and are usually the size of a walnut, but may be

as small as a grain of rice.

Health and nutrition [edit]

http://en.wikipedia.org/wiki/Kephir (3 of 8)9/15/2010 11:04:05 AM

Kefir - Wikipedia, the free encyclopedia

[3]
Kefir has antimutagenic and antioxidant properties, as shown in two different model systems.

One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages

have different health benefits. For instance, kefir over-ripened (which increases the sour taste)

[4]
significantly increases folic acid content. The title of one study (funded by Lifeway Foods) claims
[5]
that kefir also aids in lactose digestion as a catalyst. However, the study only shows that there is

simply a lower amount of lactose in kefir than in whole milk. The lactose still had an effect on the

lactose-intolerant adults involved in the study. The kefiran in kefir has been shown to suppress an

[6]
increase in blood pressure and reduce serum cholesterol levels in rats.

Consumption [edit]

Some find kefir too sour on its own and prefer to add flavors or sweeteners. Frozen fruits can be

mixed with kefir in a blender to make a smoothie. Kefir is sold with different varieties of fruit and

flavors already added, both in the organic/ecologic and non-organic varieties. It is a breakfast, lunch

and dinner drink popular across all areas of Russia, Belarus, Bosnia and Herzegovina, Ukraine,

Hungary, Romania, Moldova, Poland, Norway, Sweden, Finland (especially with Russian and

Estonian minorities), Latvia, Estonia and Lithuania where it is known as an affordable health drink. It

is drunk the same way as milk, often accompanying pastries and other sweets. In Serbia kefir is

consumed at any time of the day, especially with zelnik (zeljanica:Serbian), burek and banitsa

citation needed
(gibanica:Serbian), as well as in cold summer soups[ ]). Kefir, known as "yogurt de
pajaritos" (bird's yoghurt), is also commonly consumed in Chile, where it may have been introduced

by any of the various waves of migrants from the former Ottoman empire and migrants from Eastern

[7]
Europe. The health benefits of kefir have recently made it more popular in the U.S. It can be
found at Trader Joe's & Whole Foods grocery stores, as well as at Green's Organic and Natural

[8]
Market in British Columbia, Canada.

Different milk types [edit]

Kefir grains will successfully ferment the milk from

most mammals, and will continue to grow in such

milk. Typical milks used include cow, goat, and

sheep, each with varying organoleptic and

nutritional qualities. Raw milk has been traditionally

http://en.wikipedia.org/wiki/Kephir (4 of 8)9/15/2010 11:04:05 AM

Kefir - Wikipedia, the free encyclopedia

used.

In addition, kefir grains will ferment milk substitutes

such as soy milk, rice milk, and coconut milk, as

well as other sugary liquids including fruit juice,

coconut water, beer wort and ginger beer. However,

the kefir grains may cease growing if the medium

used does not contain all the growth factors

required by the bacteria.

Milk sugar is, however, not essential for the

synthesis of the polysaccharide that makes up the

A glass of kefir in a Polish cafe
grains (kefiran), and studies have demonstrated that rice hydrolysate is a suitable alternative

[9]
medium. Additionally, it has been shown that kefir grains will reproduce when fermenting soy milk,
[10]
although they will change in appearance and size due to the differing proteins available to them.

Culinary uses [edit]

Kefir is one of the main ingredients in Lithuanian cold beet soup šaltibarš•iai (Polish chłodnik),

commonly known as cold borscht. Other variations of kefir soups and foods prepared with kefir are

popular across the former Soviet Union and Poland. Kefir may be used in lieu of milk on cereal or

granola.

See also [edit]

● Ayran Food portal

● Buttermilk

● Doogh

● Filmjölk

● Kumis

● Lactobacillus acidophilus

● Lassi

● Matsoni

● Tibicos

● Viili

http://en.wikipedia.org/wiki/Kephir (5 of 8)9/15/2010 11:04:05 AM

Kefir - Wikipedia, the free encyclopedia

● Yoghurt

References [edit]

1. ^ Kowsikowski, F., and V. Mistry. 1997. Cheese and Fermented Milk Foods, 3rd ed, vol. I. F. V.

Kowsikowski, L.L.C., Westport, Conn.

2. ^ Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-

4.

3. ^ Liu, Je-Ruei; Chen, Ming-Ju; Lin, Chin-Win (2005). "Antimutagenic and Antioxidant Properties of

Milk-Kefir and Soymilk-Kefir". Journal of Agricultural and Food Chemistry 53 (7): 2467–2474.

doi:10.1021/jf048934k. PMID 15796581.

4. ^ Kneifel, W; Mayer, HK (1991). "Vitamin profiles of kefirs made from milks of different species".

International Journal of Food Science & Technology 26: 423–428.

5. ^ Hertzler, Steven R.; Clancy, Shannon M. (May 2003). "Kefir improves lactose digestion and

tolerance in adults with lactose maldigestion". Journal of the American Dietetic Association (Elsevier,

Inc.) 103 (5): 582–587. doi:10.1053/jada.2003.50111. PMID 12728216. http://www.adajournal.org/

article/PIIS0002822303002074/abstract. Retrieved 2007-06-10.

6. ^ Maeda, H; Zhu, X; Omura, K; Suzuki, S; Kitamura, S (2004-12-30). "Effects of an

exopolysaccharide (kefiran) on lipids, blood pressure, blood glucose, and constipation". BioFactors

(IOS Press) 22 (1-4): 197–200. doi:10.1002/biof.5520220141. PMID 15630283. http://iospress.

metapress.com/link.asp?id=kfk3vbda80uh2cq8. Retrieved 2007-06-10.

7. ^ http://en.wikipedia.org/wiki/Immigration_to_Chile#cite_note-37

8. ^ http://www.huffingtonpost.com/ashley-koff/kombucha-and-kefirs-hype_b_519195.html

9. ^ Maeda, H; Zhu, X; Suzuki, S; Suzuki, K; Kitamura, S (2004-08-25). "Structural characterization and

biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B

(T)". Journal of Agricultural and Food Chemistry (American Chemical Society) 52 (17): 5533–8.

doi:10.1021/jf049617g. PMID 15315396. http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2004/52/i17/

abs/jf049617g.html. Retrieved 2007-06-10.

10. ^ Abraham, Analía G.; de Antoni, Graciela L. (May 1999). "Characterization of kefir grains grown in

cows' milk and in soy milk". Journal of Dairy Research (Cambridge University Press) 66 (2): 327–333.

doi:10.1017/S0022029999003490. PMID 10376251. http://journals.cambridge.org/action/

displayAbstract?fromPage=online&aid=11539. Retrieved 2007-06-09.

Further reading [edit]

● Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture

Foods. Chelsea Green Publishing Company. ISBN 1931498237.

http://en.wikipedia.org/wiki/Kephir (6 of 8)9/15/2010 11:04:05 AM

Kefir - Wikipedia, the free encyclopedia

External links [edit]

Wikimedia Commons has media related to: Kefir

Look up kefir in Wiktionary, the free dictionary.

● Zoogloea.com Kefir Making. Wikibooks has a book on the topic of

● Videos About Kefir Cookbook:Kefir

● Fermented Foods: Kefir, from the

National Center for Home Food Preservation

● Dominic N. Anfiteatro's kefir site

● Where to get kefir grains (listings by area)

● Source of free kefir grains - worldwide.

● Finding kefir

● Probiotic composition and therapeutic aspects

Categories: Kazakhstani cuisine | Kazakh alcoholic beverages | Fermented foods | Fermented

beverages | Dairy products | Yoghurts

● This page was last modified on 1 September 2010 at 16:38.

● Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. See

Terms of Use for details.

Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.

● Contact us

● Privacy policy ●

http://en.wikipedia.org/wiki/Kephir (7 of 8)9/15/2010 11:04:05 AM

Kefir - Wikipedia, the free encyclopedia

● About Wikipedia
●

● Disclaimers

http://en.wikipedia.org/wiki/Kephir (8 of 8)9/15/2010 11:04:05 AM