Home > Blog > Health and Fitness > Milk Kefir – The fermented probiotic milk drink with benefits. Milk Kefir – The fermented probiotic milk drink with benefits. Added on June 20, 2012 Milk kefir is the cultured nutritionally benefitted milk drink. It is also known as ‘kefir’ or ‘kefir milk’ and pronounced as ‘Keh-fur’ or ‘Kuh-fear’. This cultured milk is rich in both beneficial yeasts as well as plenty of good bacteria. A complex community is formed by the gracious microorganisms varying in species depending on the geographic location they are cultured. Milk kefir is known to be affluent in phosphorous, beneficial bacterial, biotin, vitamin K as well as folic acid that aids in improving the overall health of a person. ‘Kefiran’ is the most important component present in kefir responsible for protecting the bacteria from destruction in the aggressive surroundings of digestive tract. Here are some benefits of milk kefir popular to the world now. It is known to be a powerful anti-inflammatory product that assists in fighting against any gastro intestinal problems results from the infection by Salmonella, Bacillus cereus, Helicobacter pylori as well as E.coli. It plays an important role in curing Clostridium difficile infection as well as the related gastrointestinal troubles and diarrhoea which otherwise need antibiotics for complete cure. It acts as a potent antimicrobial product that aims at promoting the growth of beneficial bacteria within the intestinal tract and at the same time, limiting the pathogen invasion. It exhibits anti-tumoroual properties thus playing a major role in preventing cancer like any other cultured dairy foods that has been proven to work against breast cancer, bladder cancer as well as colon cancer. From researches and studies, it has been stated that milk kefir is the ideal choice for preventing cancer. Milk kefir is known to be rich in bacteria such as streptococcus thermophillus, lactobacillus brevis, lactobacillus casei, lactobacillus delbrueckii, lactobacillus helveticus apart from the yeasts including Candida inconspicua, Candida maris and Saccharomyces cerevisiae. The list goes on and it differs from one region to another. With the immense benefits known today, it is easy to prepare as well acquire thus making it simple for incorporating this wonderful cultured milk into your daily routine. Once you have the milk kefir grains, you can simply mix it with milk and leave it for 24 to 48 hours to culture at the room temperature. As the process of culturing starts, the number bacteria as well as yeasts starts to proliferate at room temperature thus metabolizing the lactose present in milk to produce thick and sour beverage rich in probiotics, vitamins, kefiran as well as other nutritious components. The richness of milk as well sourness increases with the hours it is left to culture. At the same time, it is important to make sure that it is not left too long as it might become too sour to handle. Years back the traditional way of kefir preparation was from animal milk. Today, things have changed and advanced greatly that people have started producing kefir from cashew, coconut, water and even soya.

Home > Blog > Health and Fitness > Milk Kefir – The fermented probiotic milk drink with benefits.

Milk Kefir – The fermented probiotic milk drink with benefits.

Added on June 20, 2012

Milk kefir is the cultured nutritionally benefitted milk drink. It is also known as ‘kefir’ or ‘kefir milk’ and pronounced as ‘Keh-fur’ or ‘Kuh-fear’. This cultured milk is rich in both beneficial yeasts as well as plenty of good bacteria. A complex community is formed by the gracious microorganisms varying in species depending on the geographic location they are cultured.

Milk kefir is known to be affluent in phosphorous, beneficial bacterial, biotin, vitamin K as well as folic acid that aids in improving the overall health of a person. ‘Kefiran’ is the most important component present in kefir responsible for protecting the bacteria from destruction in the aggressive surroundings of digestive tract.

Here are some benefits of milk kefir popular to the world now.

It is known to be a powerful anti-inflammatory product that assists in fighting against any gastro intestinal problems results from the infection by Salmonella, Bacillus cereus, Helicobacter pylori as well as E.coli.
It plays an important role in curing Clostridium difficile infection as well as the related gastrointestinal troubles and diarrhoea which otherwise need antibiotics for complete cure.
It acts as a potent antimicrobial product that aims at promoting the growth of beneficial bacteria within the intestinal tract and at the same time, limiting the pathogen invasion.
It exhibits anti-tumoroual properties thus playing a major role in preventing cancer like any other cultured dairy foods that has been proven to work against breast cancer, bladder cancer as well as colon cancer. From researches and studies, it has been stated that milk kefir is the ideal choice for preventing cancer.
Milk kefir is known to be rich in bacteria such as streptococcus thermophillus, lactobacillus brevis, lactobacillus casei, lactobacillus delbrueckii, lactobacillus helveticus apart from the yeasts including Candida inconspicua, Candida maris and Saccharomyces cerevisiae. The list goes on and it differs from one region to another.

With the immense benefits known today, it is easy to prepare as well acquire thus making it simple for incorporating this wonderful cultured milk into your daily routine. Once you have the milk kefir grains, you can simply mix it with milk and leave it for 24 to 48 hours to culture at the room temperature. As the process of culturing starts, the number bacteria as well as yeasts starts to proliferate at room temperature thus metabolizing the lactose present in milk to produce thick and sour beverage rich in probiotics, vitamins, kefiran as well as other nutritious components. The richness of milk as well sourness increases with the hours it is left to culture. At the same time, it is important to make sure that it is not left too long as it might become too sour to handle.

Years back the traditional way of kefir preparation was from animal milk. Today, things have changed and advanced greatly that people have started producing kefir from cashew, coconut, water and even soya.