The composition of the milk kefir microorganisms: lactic acid bacteria and yeast fermentation ingre

Kefir is a thick liquid milk beverage that is made from carbon acid (H2CO3) and ethyl alcohol (C2H5OH), and encourages the Caucasus. There are several types of kefir (eg milk and water kefir), but we will elaborate only on milk kefir. Milk kefir produced by a cow, sheep or goat milk kefir culture put (it is a symbiotic lactic acid bacteria, streptococcus, micrococcus and fungi), thus leaving one to two days. The fermentation of the milk.
In the fermentation process of kefir arise various aromatic substances, kajaria ceramics limited as well as CO2. Kefir is rich in B vitamins, and also contains vitamin E. The optimum temperature kajaria ceramics limited of 10 C to 25 C. This creamy drink a sour taste.
Kefir culture, which has the shape of mushrooms can grow to the size of a walnut, and the consistency of rubber is composed of protein, fat and polysaccharides that produce different bacteria. This culture is propagated over time and double weight for 14 days. Excess crops can be dried or frozen to preserve and give to someone else. Culture can not long stand in contact kajaria ceramics limited with metals.
Industrial manufactured kefir is usually not used this "fungus" than hops and specially selected bacteria cultures that do not match the complex natural microflora of kefir, to drink so obtained retained the same taste. Another reason why you do not use natural "fungi" kefir is that the storage releases carbon dioxide which can cause an explosion in the original package. Traditional kefir contains microflora that adapts to the middle, for example, changes with the seasons.
For those who are on macrobiotic kajaria ceramics limited or vegan diet, kefir grains can also be used for making drinks water instead of milk. Only need a little more time to "fungi" transformed into kefir crystals. In this case, when the mushrooms are placed in water it is necessary to add a little brown sugar and peeled lemon (to enhance flavor added another: raisins, dried figs, apricots ...)
Why use kefir in the diet? Kefir is inexpensive and easy to prepare at home Kefir is used to restore the inner eco-system of the body after use of antibiotics Kefir can be used to prepare tasty beverage for children Kefir is extremely nutritious drink for pregnant women, nursing kajaria ceramics limited mothers, the elderly and those whose immune system is compromised
The composition of the milk kefir microorganisms: lactic acid bacteria and yeast fermentation ingredients formed: carbon acid and ethyl alcohol Nutrients: proteins and polysaccharides vitamins: vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D, niacin Minerals: calcium, iron, iodine water
Milk kefir has, inter alia, the following kajaria ceramics limited favorable effects on health: regulating blood pressure acting antibiotic and reduces inflammation eliminates or inhibits the development of new metastases positive effect on the immune system helps in achieving better circulation maintains a healthy intestinal microflora regulates kajaria ceramics limited the exchange of defensive substances in the body heals heart disease, attacks and breaks down cholesterol in the veins treated pancreas, liver and spleen treated bile, stomach and intestines, cleanses bile ducts, duodenum and dissolves gallstones treated diseased kidneys and renal pathways regulating kajaria ceramics limited listlessness and fatigue that are caused by stress
Kefir helps in controlling undesirable microorganisms (such as changing the acidity of the areas in which there is a specific antibiotic substances produced and which deprives bad bacteria, nutrients). Antibiotics that produce good bacteria are effective in the fight against many harmful bacteria, viruses and fungi such as Candida albicans. Candida albicans kajaria ceramics limited is associated with many health problems, especially in people who are malnourished or whose immune system is weakened. Food poisoning kajaria ceramics limited and many problems in digestion, and urinary tract infections can be prevented and treated using high doses of bacterial cultures that are found in kefir.
Yeast and good bacteria in culture kefirnoj kajaria ceramics limited seize most of the lactose (milk sugar). Eat kefir on an empty stomach before breakfast or morning for breakfast and I will see how to make it easy to digest. Or use water kefir or kefir with soy milk.
And kefir and yogurt drinks that are obtained by fermentation of milk, but contain different types of beneficial kajaria ceramics limited bacteria. Kefir contains several major strains of friendly bacteria kajaria ceramics limited that can not be found in yogurt. It also contains yeast such as Saccharomyces kefir and kefir Torah that control and eliminate destructive pathogenic yeasts from the body. Thus our body becomes more efficient in resisting pathogens such as E. coli and intestinal parasites. Active yeasts and bacteria that are found in kefir, have a much higher nutritional value than a yogurt because they help to digest the food we eat and keep the colon clean and healthy. Because the fringe of kefir less