FE471 FOOD FERMENTATION LABORATORY
GROUP = B – 5
M. ALİ KARADAĞ
FE 471 Food Fermentation Laboratory
The purpose of this experiment was to recognize the kefir culture and to determine the effect of inoculation rate and fermentation time on the kefir production.
Kefir is a remarkable culture of about thirty beneficial microbes that is known to have been around for at least a thousand years. They live together in a special structure they create it looks a little bit like like soft bits of cauliflower. They multiply at room temperature between 18 – 30° C (65- 86° F) as they turn milk into kefir. Drinking the cultured milk, called kefir, replenishes the intestinal flora as there are always small ‘grains’ of the kefir microbes passing over to the kefir solution. An improved intestinal flora will alleviate a lot of common ailments. Some scientific tests have shown that kefir can help to reduce cancer and eliminate Candida. I do want to emphasize here that the fermentation of milk by the kefir culture creates a lot of enzymes, which are very important to our health.
Kefir is a mysterious culture. The colony of microbes forms themselves a matrix that is so unique it has its own name. With other cultures, like yoghurt, one can always create a new culture by for example exposing milk to the air (the bacteria in the air enter the milk). But kefir is different. Scientists have never succeeded in recreating a new culture. The microbes never come together to form that unique matrix. Kefir can only be multiplied by dividing the existing culture. People have been dividing it for about a thousand years.
a jar with lid