Kefir & Kumis


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Fermented alcoholic milk beverages kefir and kumis.
Grain of goodness and high on health. Traditional acidulous alcoholic fuzzy drink.

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Kefir & Kumis

  1. 1. - AMMAR BABAR (11FET1009)
  2. 2.  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. Fermented food and beverage of the world – Jyoti prakash tapang and KK
  3. 3.  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, LAB ACB Yeast Fermented food and beverage of the world – Jyoti prakash tapang and KK
  4. 4. Micro- organism Functions Effects Streptococcus lactis Produces L (+) lactic acid. Partially hydrolyses milk protein Improves stomachal digestion Inhibits 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 Source -;;;
  5. 5. 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 Sequence : Fat standardization (3.5%) Homogenizing (one stage, 175 barg at 70°C) Heat treatment (95°C for 4 min.) Inoculation of starter culture Fermentation Cooling and filling cles/Goats/Dairy%20Goat/mmgmilk.pdf
  6. 6. treatment of a variety of conditions contains many vitamins, minerals antibiotic and antifungal poor digestion, candidiasis, osteo porosis, 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
  7. 7.
  8. 8.  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
  9. 9.  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. Fermented food and beverage of the world – Jyoti prakash tapang and KK
  10. 10.  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). bulgaricum casei plantarumhelveticus S. unisporus K. marxianus S. lactis S. cerevisiae
  11. 11. 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. %20Posibility%20of%20small%20scale%20production%20of%20sour%20mare's%20milk%20product%20kumis.pdf
  12. 12. 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 gastrointestinal tract kidney beneficial for a range of chronic diseases