Big differences between traditional and industrial kefir

Science confirms the positive effects of kefir

Kefir is a fermented milk drink with a refreshing, slightly sour taste and creamy texture. It originates from the Caucasus region, where it has historically been credited with numerous health benefits, used as a natural remedy and nicknamed “the drink of the centenarians”. It is also of interest to modern researchers in the field of nutritional science, who confirm the potential beneficial effects of kefir. Studies have found that regular consumption of kefir can improve digestion and gut health, support immune function, lower blood cholesterol, fat and glucose levels, prevent hypertension, regulate inflammatory and allergic responses in the body, act as an antioxidant and antimicrobial, and affect the growth and reproduction of cancer cells. It is a nutrient rich food and an important part of the daily diet of people of all ages, from children to the elderly.

Which kefir is the “right” kefir?

The health benefits of kefir are well known among consumers, which has led to an increase in the popularity and sales of kefir worldwide in recent years. The number of producers is increasing and the variety of kefir-based products on shop shelves is growing. But does every product called “kefir” really boast all of the above characteristics?

Every part of kefir grain knows exactly what its job is

Kefir can be produced in two ways: traditional or industrial.

Traditionally, kefir is produced using small yellowish gelatinous cauliflower-like structures called kefir grains, kefir grains. which are home to lactic and acetic acid bacteria and yeasts that carry out the fermentation process and turn the milk into kefir.

The micro-organisms form an exopolysaccharide called kefiran, and the grains also trap milk proteins, cell debris and other material. All of this forms a matrix that makes a milkshake that can be said to have health benefits.

Krepko Dairy is the only dairy in the EU to produce kefir in the traditional way from kefir grains.

Micro-organisms form a stable microbial community, interacting with each other through different metabolic pathways, creating a suitable environment for each other to grow and function, improving their resistance to external stress factors and thus their survival. Every part kefir grain has its own role. Lactic acid bacteria break down the lactose in milk to lactic acid, glucose and galactose. These serve as food for yeasts, which cannot break down lactose. They form carbon dioxide and ethanol, and are also responsible for breaking down proteins and fats from milk, making B vitamins and some other metabolites. The acetic acid bacteria produce aromatic compounds that complement the flavour and aroma of the kefir. During the fermentation process, the basic components of milk are converted into more easily digestible components and compounds with bioactive activity. It is to the latter that most of the health benefits of kefir can be attributed. The main bioactive compounds in kefir are bioactive peptides, enzymes, lactic acid and other organic acids, exopolysaccharides, vitamins and minerals. These micro-organisms that live in the grains themselves also have probiotic properties and can help to establish or maintain an appropriate intestinal microflora. So when we drink kefir, we are introducing both micro-organisms and their metabolites into our bodies, all of which can contribute to maintaining our health.

The alternative route is more reliable and easier, but the most important benefits are lost

Making traditional kefir sounds like a difficult process, doesn’t it? And it actually is. Kefir grains They are slow-growing and regenerate poorly, their application is complex, the risk of microbial contamination is higher and, as a consequence, production costs are higher. For this reason, most producers prefer to take the alternative route, which allows for a simpler and more controlled process and the production of kefir with a more standardised composition. For the production of industrial kefir, starter cultures consisting of pure and well-defined cultures of micro-organisms are used instead of kefir grains. While their composition is similar to that of kefir grains, the effect of complex linkages, interrelationships and interactions is lost. The metabolites produced are not exactly the same as those in traditional kefir, which means that the nutritional value is also altered and the functional properties of kefir are at least partially lost. The nutritional composition of traditional and industrial kefir is quite similar, with the exception of the ethanol content, which is higher in the traditional method. Although the ethanol content of the yeast is minimal, it is the icing on the cake that contributes to the kefir’s specific aroma and refreshing taste. Kefir produced using the traditional method has a slightly sour taste, a mild yeasty aroma and a slight smell of alcohol, and as a consumer you can quickly tell which kefir you are holding by these characteristics alone.

Together, hand in hand, on the road to success

Kefir grains can be envisioned as a company. A company employs many people. Each staff member has his or her own set of skills and is an expert in a particular field. They know their roles and responsibilities precisely and, when they do their job well, they contribute one small part to the company’s ultimate goals. And, of course, they also ensure good interpersonal relations with the rest of the company. They recognise the importance of interpersonal communication with colleagues. They ask for help when they encounter an obstacle at work, and they are willing to help others to the best of their ability. This is the only way to make work easier for everyone. They work hand in hand to build a community, and it is this mutual cooperation and reciprocity that allows the company to grow and thrive.

What does the National Institute of Public Health (NIJZ) think about this?

All the findings from studies on the health effects of kefirapply only to traditional kefir made from real kefir grains Today, some manufacturers make drinks from powders and preparations containing pure cultures of micro-organisms isolated from kefir grains. “The use of kefir grains releases a number of compounds that are not present in kefir produced using pure cultures. There is also a problem with labelling the product as kefir, as it does not have all the characteristics of traditional kefir and is in fact misleading to consumers,” warns the NIJZ

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Farag, M. A., Jomaa, S. A., El-Wahed, A. A., & El-Seedi, A. (2020). The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. Nutrients, 12(2), 346. https://doi.org/10.3390/nu12020346

Gul, O., Mortas, M., Atalar, I., Dervisoglu, M., & Kahyaoglu, T. (2015). Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of dairy science, 98(3), 1517–1525. https://doi.org/10.3168/jds.2014-8755

Nejati, F., Junne, S., & Neubauer, P. (2020). A Big World in Small Grain: A Review of Natural Milk Kefir Starters. Microorganisms, 8(2), 192. https://doi.org/10.3390/microorganisms8020192

(2019, 22. januar). Kefir. https://www.nijz.si/sl/kefir