- AMMAR BABAR (11FET1009)

FERMENTED MILK PRODUCTs : KEFIR & KUMIS

Kefir is viscous, acidic and mildly alcoholic milk beverage ( <2%)

The word kefir is said to have originated from the Turkish word

"Keif" which means "good feeling“.

Kefir dates back many centuries to the shepherds of the

Caucasus Mountains who carried milk stored in leather pouches where

it would ferment into fizzy sour yoghurt.

Elie Metchnikoff, a Nobel-prize winning biologist at the Pasteur Institute,

first suggested that lactobacilli might counteract the putrefactive effects of

GI metabolism in 1908.

He attributed the long and healthy life of the people of the Caucasus Mountains

to their consumption of soured milk.

In modern times there's a great deal of interest and research into

Probiotics and the health giving properties of fermented milks like kefir.

HISTORY OF KEFIR :

Fermented food and beverage of the world – Jyoti prakash tapang and KK

Kefir grains are white or cream colored grains that look rather

like cauliflower florets that ferments milk.

The kefir grain is an inert polysaccharide matrix in which a

relatively stable and specific microbial community species coexists in a

complex symbiotic relationship. (more than 30 microflora)

After the fermentation, the grain is recovered and can be reused.

When culture ferments the milk these structures grow, creating new grains in the process

Modern Kefir cultures have reduced the yeast fermentation,

resulting in less CO2, ethanol and foam,

KEFIR grain

LAB ACB Yeast

Fermented food and beverage of the world – Jyoti prakash tapang and KK

Micro-organism

Functions Effects

Streptococcus lactis

Produces L (+) lactic acid.Partially hydrolyses milk protein

Improves stomachal digestionInhibits harmful microbes.

Streptococcus cremoris & diacelilactis

same properties Increase desirable flavor of kefir and CO2.

Lactobacillus casei

Creates a favorable environmental for the desirable microbial balance

Limits lactose intolerance. Contributes to Immunity

Leuconostoc cremoris

Produces lactic and acetic acid

acetyl-methyl carbinol and diacetyl, two aromatic agents of kefir.

Lactobacillus plantarum

inhibits microorganisms which cause spoilage

Adheres to intestinal mucosa

CULTURE

Source - www.kefir.net; www.lifeway.net; ww.liberte.qc.ca;www.medicinalfoodnews.com

A) BIOMASS PRODUCTION At industrial-scale 100- 3,000-L bioreactors, leading to the

development of a process for granular kefir biomass production.

Aerobic fermentation with whey  as the carbon source.

Yield 79 g/L final kefir biomass (0.89 g/g of lactose utilized),

in 7 h of fermentation time.

B) MAKING OF KEFIR MILK

HOW IT IS PRODUCED???

Sequence :http://www.ncbi.nlm.nih.gov/pubmed/15688361Fat standardization (3.5%)Homogenizing (one stage, 175 barg at 70°C)

Heat treatment (95°C for 4 min.)Inoculation of starter cultureFermentationCooling and filling

http://www.nda.agric.za/docs/AAPS/Articles/Goats/Dairy%20Goat/mmgmilk.pdf

HEALTH BENEFITS

treatment of a variety of conditions

contains many vitamins, minerals

antibiotic and antifungal

poor digestion, candidiasis,

osteoporosis, hypertension, HIV and

heart disease.

metabolic disorders, atherosclerosis, and allergies, tuberculosis, cancer,

healthy nervous system

calcium, phosphorus,

magnesium, B2 and B12, vitamin K, vitamin A and

vitamin D.

lactose intolerant people

Fermented food and beverage of the world – Jyoti prakash tapang and KK

Brands AND PRODUCTS

http://www.lifeway.net/

Kumis, a mildly alcoholic drink made from fermented mare’s milk

It is the popular national beverage of Kazakhstan.

Been widely known since ancient times. Avicenna (Ibn Sina),

the 11th century great philosopher and physician praised its

therapeutic effects a thousand years ago

From ancient times, Eastern Arabs processed their musalla (wine);

western slaves made their own wine, and kazakhs in deserts decanted their kumis.

Kazakh kumis has its own peculiarities since the others were made of fruit,

say, from grapes or pomegranates

KUMIS

http://web.ics.purdue.edu/~aaldaber/kumis.html

Mare’s milk contains less casein and fatty matter than cow’s milk.

Kumis presents a dispersed coagulum giving the product a smoother taste as compared to kefir

A higher alcohol content (up to 3%) than in kefir.

Production of higher carbon dioxide levels is also a characteristic of kumis.

Acetic acid bacteria are not found in kumis

Kumis is dried and preserved for many seasons.

In kumis distinctive starters are transferred from one generation to another within

families for back-slopping.

KUMIS V/S KEFIR

Fermented food and beverage of the world – Jyoti prakash tapang and KK

Unlike kefir, the culture exist in liquid state.

It is made by adding the culture to mare's milk while stirring or churning.

A) LAB Acidification and the final sensorial properties of the product

(Ying et al. 2004, Watanabe et al. 2008, Wu et al. 2009)

B) YEAST Turn it into a carbonated and mildly alcoholic drink.

(Ni et al. 2007, Watanabe et al. 2008).

KUMIS : CULTURE

bulgaricum casei plantarumhelveticus

S. unisporus

K. marxianus

S. lactisS.

cerevisiae

1• Fresh milk kumis culture are

mixed with mixer for about 15 minutes at the temp of 26-29 Deg C

2• Period for fermentation in the

warm place took 3-5 hours depending of activity of the souring agents

3• After fermentation milk was

bottled into glass bottles and closed with crown caps cam be stored for 3 weeks.

PROCESS

http://www.horse-web.net/CRETA%202010/conference%20session/Session06Milk/Posters/Koro%20and%20Saastamoinen%20-%20Posibility%20of%20small%20scale%20production%20of%20sour%20mare's%20milk%20product%20kumis.pdf

BENEFITS

 rich in  Antibiotics, vitami

ns A, B1, B2, B13, D, E, C

Kumis is good in the case of

emaciation and anemia.

develops immunity

cardiovascular

nervous systems

Influence on gastrointestina

l tract

kidney

beneficial for a range of 

chronic diseases

http://www.russianfoods.com/en/drink-kumis-for-your-health/

BRANDS