Kefir
The subject matter of the process of kefir and all other sour milk products manufacture is that the lactic acid bacteria put in milk start developing at a certain temperature. As a result their vital activity the ferments are produced that influence milk sugar, which, under the influence of lactose ferment, is fermented to lactic acid, which affects proteins inducing their coagulation (turning).
Kefir intensifies gastric secretion and pancreatic juice secretion, stimulates nervous and cardiovascular system, suppresses putrefaction and fermentation processes in the intestinal tract. The kefir produced can be fat (3,2% fat) and nonfat; also when adding fruit fillers, fruity milk drinks that are widely used in dietic nutrition are produced.







