Thermostat kefir: features and production technology

Thermostatic kefir is a type of dairy products that are produced using a special technology.The milk mixture is fermented in an individual container, under certain conditions, which preserves its beneficial properties and rich taste. Unlike usual, such kefir excludes undesirable contact with microorganisms from the environment.

Kefir is a white milk product obtained by fermentation of special fermented milk bacteria. This is a very strong probiotic that is able to restrain the growth of pathogenic flora. Depending on the percentage of milk fat, kefir is divided into low-fat, classic, fatty and creamy. Sometimes fruit and berry fillers, vitamins and bifidobacteria are added to kefir.

Due to its composition, kefir is not only tasty, but also a useful product. Consider the elements of this product and their properties.

• Protein - 2.8 g.
• Fats - depending on the fat content of the product.
• Carbohydrates - 5 g.
• Ash, monosaccharides, cholesterol, saturated fatty acids, water and organic acids.
• Vitamins of group B1 - 0.04 mg. They have a beneficial effect on the nervous system, strengthen the immune system, promote the transmission of impulses to nerve cells.
• Folic acid - 0.8 mg. It strengthens the walls of blood vessels, reduces the permeability of small capillaries, has a beneficial effect on cardiac activity.

• Vitamin A - 22 mg. Improves cell regeneration, metabolic processes, rejuvenates, strengthens hair, nails.
• Calcium - 120 mg. Participates in metabolic processes. It controls blood clotting, activates hormones and enzymes.
• Fluorine - 20 mcg. Contributes to the strengthening of the bone and cartilage system, tooth enamel. Is the prevention of osteoporosis.
• Copper - 10 mg. It is used against multiple sclerosis.
• Potassium - 146 mg. Normalizes cardiac activity, prevents strokes during menopause, improves the contraction of muscle fibers.
• Magnesium - 14 mg. Normalizes the nervous system, soothes, contributes to the favorable course of pregnancy, the full development of the fetus.

The energy value of the product is 2.5% fat - 53 kcal.

It is difficult to overestimate the benefits of thermostatic kefir, because it is not only a good prevention of many diseases, but also able to treat them. Let us dwell on the most common beneficial properties of this product.

• Able to restore the balance of vitamins and minerals, helps to regulate the work of the digestive system.
• Easily absorbed by the body, improves metabolism, normalizes biological processes.
• Interferes with the development of cancer cells. The probiotics contained in kefir are a prophylactic against breast cancer.
• Eliminates inflammatory processes.
• Prevents the development of allergies, atopic diathesis.
• Shown for people with lactose intolerance.
• Effective with dysbiosis, removes slags and toxins from the body.
• Performs the role of a natural antidepressant, has a relaxing effect. Increases the body's resistance to infections.
• Prevents bleeding gums, speeds up the metabolism.
• It is recommended for autoimmune diseases as a firming agent.
• It is used for urolithiasis, diabetes.
• Accelerates the regeneration of tissues, it is recommended as a reducing agent in the postoperative period.
• Received widespread in cosmetology. Moisturizes the skin, and thus slows down age-related changes. Used as masks, peels and anti-cellulite products.

Consuming even the most healthy foods can have adverse effects. It is necessary to refrain from the use of kefir at:

• intolerance to the body;
• increased acidity of the stomach;
• duodenal ulcer, acute pancreatitis.

Purified pasteurized milk, poured into special containers, is brought to a temperature of 18 to 20 ° C in summer, in winter - to 23-25 ​​° C. Mixed with special starters and sent to the packaging department.Packing time is strictly regulated, and should be no more than forty minutes. This prevents clots and acidification of the product. For a uniform ferment sedimentation, the mixture is constantly stirred. Packed in containers with special dispensers.

Containers with prepacked products are delivered to thermostatic chambers. The temperature mode in the chambers is set depending on the season of the year. In winter - 22-25 ° С, in summer - from 20 to 21 ° С. Souring kefir lasts from eight to twelve hours. The indicator for determining the readiness of a product is an indicator of acidity. According to the standard indicators of GOST, it should be from 75 to 80 ° T.

After that, kefir is cooled to a temperature of 6 ° C. In such conditions, it must be at least twelve hours. Since the end of the technological process, the product is stored for no more than 36 hours, including the time spent in production.

It is recommended to give preference to products not more than three days old. During pregnancy and for young children it is better to use thermostatic kefir made at home.

To make homemade kefir, boil 1 liter of milk and cool to 25 ° C. Add dry sourdough to warm milk. Stir, pour into cups, and leave in the yogurt maker for 10-12 hours.

As a starter, you can use ready-made kefir, 100 ml per half liter of milk. But it is necessary to ensure that the shelf life of kefir was not more than three days, and the content of live bifidobacteria in the original product was not less than 107. After 12 hours, put the containers in a refrigerator. After four hours you can enjoy a wonderful drink.

Useful information about thermostatic kefir, see the following video.