Fermented milk nutrients
Introduction
or filmjölk type of fermented milk with origin in Sweden although it is currently consumed in northern Europe;The bacteria which give rise to the formation of this product are thermophilic bacteria with an optimal growth temperature between 20-22ºC. Among them we can find: lactococcus lactis lactis. Lactococcus lactis cremoris. Lactococcus lactis diacetylactis. Leuconostoc mesenteroids cremoris. Fermented milks with lactic bacteria and yeasts: It is known as fermented milks with lactic bacteria and yeasts to those that are produced by a heterolytic fermentation of milk due to lactic fermentation (bacteria) and an alcoholic fermentation (yeasts).
Developing
This type of drink contains a very low amount of alcohol about (2% ethanol), is foamy due to the co₂ produced and acidic due to the lactic acid generated. There are two types: o kefir. Or kumys. Kéfir Characteristics: kefir is a dairy product very similar to liquid yogurt which is fermented through yeasts and bacteria in a joint way. The yeasts that are part of the process are mainly fungi and bacteria in this case lactobacillos that can also receive this name the granules or nodules used for its production. In the production of kefir, milk lactose is transformed into lactic acid.
And due to this transformation, carbon dioxide and alcohol are produced in small quantity (1% to 3%) under anaerobic conditions through a lacting-alcoholic reaction;The granules or kefir nodules are soft and jelly. In conclusion we can say of the kefir that it is a symbiotic biotic mass which is constituted by the combination of probiotic bacteria, yeasts, lipids and protein that is wrapped in a polysaccharide matrix, called Kefiran. Kéfir composition. Microbiota: The main microorganisms that constitute the microbial ecosystem in kefir are: o Bacteria lactobacillus acidophilus, or yeast (unicellular fungus) Kluyveromyces Marxianus.
These may vary depending on the region and the culture method. Bacteria: or lactococcus lactis subpa. Lactis, Streptococcus thermophilus, Lactobacillus delbrueckii Sub. Bulgaricus, Lactobacillus Helveticus, Lactobacillus Casei Subsp. pseudoplantarum, lactobacillus brevis, yeasts or fungi: or klyveromyces marxianus var. Lactis, Saccharomyces cerevisiae, Candida Inconspicua, Candida Maris. Enzymes: Kéfir is a product which in its composition contains a very high number of digestive enzymes, including lipases, proteases and lactases. These enzymes together what they do is decompose molecules such as fat.
Protein and sugar lactase specifically facilitates the digestion of milk sugar which is very little digestible by the consumer such as lactose. Additives and preservatives: kefir is an absent product of preservatives and additives, since lactic bacteria fulfill that function by extending the product’s useful life. Kéfir formation process: Kéfir granules is added to ¼ liter of milk generally whole or skimmed and left between 1-2 days in ambient temperature conditions in a dark place. During these two days there is a double fermentation in which lactose will be the food of bacteria.
The two fermentations are: lactic fermentation in which bacteria take glucose to give rise to lactic acid and carbon dioxide and alcoholic fermentation constituted by lactose and lactase enzyme. With respect to alcoholic fermentation we can say that it is one that will give the organoleptic character to the product with some effervescence. Once the fermentations are finished, the resulting fluid is sneak up and the kefir or kefirada milk ready for consumption and on the other hand the granules which can be reused again to make kefir would remain on the one hand.
These granules can be maintained up to 10 days as long as it is in optimal conditions with a temperature between 3-5ºC. Kéfir nutritional composition: kefir is a very low caloric value approximately about 64 kcal/100g;Between 88-90% of its composition is water and the remaining protein, fat and simple carbohydrates. The protein contribution is 3 grams per 100g of the product as well as fat;However, fat can vary a bit depending on the milk used if it is whole, skimmed etc. The contribution of carbohydrates is between 3-5% of the total. Calories 64 kcal/100 g. Water 88-90%. 3G/100 g protein. 3G/100G fat. 3-5% carbohydrates.
conclusion
With respect to the micronutrients in the kefir we can find: calcium: this calcium is highly absorbable and usable by the body, 30-33% of the total product calcium is absorbed on average, a relatively high percentage. Vitamin A, D, K, B. Phosphorus and iodine source. Kéfir is considered a probiotic food, since it contains strains of healthy microorganisms for our intestinal microbiota. That is, it contains live microorganisms that once ingested can reach our digestive system and settle next to our microbiota at the intestinal level;This would produce positive effects on digestive well -being, in our immune system and even in pathologies prevention.
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