Kefir is traditional acid alcohol fermented milk originated from the Caucasus mountainous region known for the longevity of its people. It is prepared by fermenting cow, goat, or sheep’s milk with kefir grains.
Kefir grains resemble cauliflowers since a complex of lactic acid bacteria and yeast stick together in a matrix of polysaccharide kefiran. Many different lactic acid bacteria and yeasts are found in the kefir grains.
The distinctive organoleptic properties of kefir differ from yogurt in that it contains small amount of CO2, alcohol, and health benefit polysaccharide.
It has been very popular in Russia, Hungary, and Poland for many years. In Russia, kefir shares more than 80% of the total amount of fermented milk consumed.
This Kefir powder can be successfully used to make fermented milk drink, cheese, dietary supplements, or baby formula.
- Inhibition of the growth of harmful intestinal microflora
- Enhancement of bowel movement
- Reduction of allergy and Inflammation
- Immune-stimulating effect
- WHO reported the use of kefir for the treatment of tuberculosis
Test item Specification Appearance Light yellow powder Odor None (slightly smell in case) Moisture ≤ 5.0 % Total lactic acid bacteria ≥ 1 x 108 cfu/g pH (1% solution) 4.2~6.5 Particle size NLT 100% Through 20 mesh Escherichia coli Negative Salmonella Negative Coliforms Negative Heavy metals (Pb) < 5 ppm As (Arsenic) < 1 ppm
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