Milk kefir

Liu, J. R., Chen, M. J., Lin, C. W. (2005). Antimutagenic and antioxidant properties of milk-kefir and soymilk-keflr. Journal of Agricultural and Food Chemistry, 53,2467—2474. 

Bensmira, M., Jiang, B. (2011). Organic acids formation during the production of a novel peanut-milk kefir beverage. British Journal of Dairy Science, 2(1), 18-22. 

Liu JR, Wang SY, Lin YY, Lin CW (2002) Antitumor activity of milk kefir and soy milk kefir in tumor-bearing mice. Nutr Cancer 44 182-187... 

Kefir and Koumiss contain about 1 and 6% ethanol, respectively, which is produced by lactose-fermenting yeasts, usually Kluyveromyces marxianus. The ethanol modifies the flavour of the products and the C02 produced in the fermentation affects both their flavour and texture. Koumiss, which is produced traditionally from mares milk, mainly in Russia and surrounding areas of Asia, is not in fact coagulated. 

Kefir is a self-carbonated beverage popular in the Soviet Union, Poland, Germany, and other European countries in plain and flavored forms (Kosikowski 1978B). Made with whole, part skim, or skim milk, it contains about 1 % lactic acid and 1 % alcohol. Kefir exists in various forms whole milk-, cream-, skim milk-, whey-, acidophilus-, pepsin-, grape-sugar-, and fruit-flavored kefir. Kefir buttermilk is a kefir-like product that contains less CO2 and alcohol than normal kefir. 

Cellobiose and its /3-glycosides were hydrolyzed to glucose by emulsin. Cellobiosone and hydrocellobial were also cleaved by this enzyme. Extracts of AspergiUus niger and Kefir (a Caucasian micro-organism that ferments milk) hydrolyzed cellobiose yeast extract was inactive. 

Kefir Milk Streptococcus lactis, Lactobacillus bulgaricus South-western Asia... 

Kefir (fermented milk) 6 Russia Likely contamination of milk with Cryptosporidium oocysts Romanova et al. 1992... 

USE Preparing a nutritious beverage of fermented milk known as kefir. 

Figure 7 Allergenic character of products obtained from cow s milk proteins by food processing or enzymatic modifications. (1) Cow s milk (2) Na-caseinate (3) kefir (4) yogurt (5) cheese (6,7,8) a-chymotryptic, tryptic, and peptic hydrolysates of casein, respectively (9,10,11) a-chymotryptic tryptic, and peptic EPM products of casein, respectively (12,13) a-chymotryptic and tryptic EPM products of casein, respectively, with methionine enrichment (14,15) fractions of a-chymotryptic EPM products of casein (16,17) fractions of peptic EPM products of casein (18) commercial hypoallergenic formula.

Lactic acid INS No 270, FW 90.08, Chem. name 2-hydroxypropanoic acid, 2-hydroxypropionic acid. Lactic acid is primarily found in milk products, mainly in yogurt, kefir, etc. Lactic acid is also produced in muscle. It is commercially obtained by lactic fermentation of sugars or prepared... 

Deng, Y, Man, C., Fan, Y., Wang, Z. et al (2015) Preparation of elemental selenium-enriched fermented milk by newly isolated Lactobacillus brevis from kefir grains. Int. Dairy J., 44, 31-36. Mangiapane, E., Lamberti, C., Pessione, A., Galano, E. et al (2014) Selenium effects on the metabolism of a Se-metabolizing LactohacUlus reuteri analysis of envelope-enriched and extracellular proteomes. MoL Biosyst, 10, 1272-1280. 

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