Fermented alcoholic milk beverages kefir and kumis. Grain of goodness and high on health. Traditional acidulous alcoholic fuzzy drink.

1. - AMMAR BABAR (11FET1009)

2.  Kefir is viscous, acidic and mildly alcoholic milk beverage ( <2%)
 The word kefir is said to have originated from the Turkish word
"Keif" which means "good feeling“.
 Kefir dates back many centuries to the shepherds of the
Caucasus Mountains who carried milk stored in leather pouches where
it would ferment into fizzy sour yoghurt.
 Elie Metchnikoff, a Nobel-prize winning biologist at the Pasteur Institute,
first suggested that lactobacilli might counteract the putrefactive effects of
GI metabolism in 1908.
 He attributed the long and healthy life of the people of the Caucasus Mountains
to their consumption of soured milk.
 In modern times there's a great deal of interest and research into
Probiotics and the health giving properties of fermented milks like kefir.
Fermented food and beverage of the world – Jyoti prakash tapang and KK

3.  Kefir grains are white or cream colored grains that look rather
like cauliflower florets that ferments milk.
 The kefir grain is an inert polysaccharide matrix in which a
relatively stable and specific microbial community species coexists in a
complex symbiotic relationship. (more than 30 microflora)
 After the fermentation, the grain is recovered and can be reused.
 When culture ferments the milk these structures grow, creating new grains in the process
 Modern Kefir cultures have reduced the yeast fermentation,
resulting in less CO2, ethanol and foam,
LAB ACB Yeast
Fermented food and beverage of the world – Jyoti prakash tapang and KK

4. Micro-
organism
Functions Effects
Streptococcus
lactis
Produces L (+) lactic acid.
Partially hydrolyses milk protein
Improves stomachal digestion
Inhibits harmful microbes.
Streptococcus
cremoris &
diacelilactis
same properties Increase desirable flavor of
kefir and CO2.
Lactobacillus
casei
Creates a favorable
environmental for the desirable
microbial balance
Limits lactose intolerance.
Contributes to Immunity
Leuconostoc
cremoris
Produces lactic and acetic acid acetyl-methyl carbinol and
diacetyl, two aromatic agents of
kefir.
Lactobacillus
plantarum
inhibits microorganisms which
cause spoilage
Adheres to intestinal mucosa
Source - www.kefir.net; www.lifeway.net;
ww.liberte.qc.ca;www.medicinalfoodnews.com

5. A) BIOMASS PRODUCTION
 At industrial-scale 100- 3,000-L bioreactors, leading to the
development of a process for granular kefir biomass production.
 Aerobic fermentation with whey as the carbon source.
 Yield 79 g/L final kefir biomass (0.89 g/g of lactose utilized),
in 7 h of fermentation time.
B) MAKING OF KEFIR MILK
Sequence
:http://www.ncbi.nlm.nih.gov/pubmed/15688361
Fat standardization (3.5%)
Homogenizing (one stage, 175 barg at 70°C)
Heat treatment (95°C for 4 min.)
Inoculation of starter culture
Fermentation
Cooling and filling
http://www.nda.agric.za/docs/AAPS/Arti
cles/Goats/Dairy%20Goat/mmgmilk.pdf

6. treatment of a variety
of conditions
contains many
vitamins, minerals
antibiotic and
antifungal
poor
digestion, candidiasis, osteo
porosis, hypertension, HIV
and heart disease.
metabolic disorders,
atherosclerosis, and
allergies, tuberculosis,
cancer,
healthy nervous system
calcium, phosphorus,
magnesium, B2 and B12,
vitamin K, vitamin A
and vitamin D.
lactose intolerant
people
Fermented food and beverage of the world – Jyoti prakash tapang and KK

7. http://www.lifeway.net/

8.  Kumis, a mildly alcoholic drink made from fermented mare’s milk
 It is the popular national beverage of Kazakhstan.
 Been widely known since ancient times. Avicenna (Ibn Sina),
the 11th century great philosopher and physician praised its
therapeutic effects a thousand years ago
 From ancient times, Eastern Arabs processed their musalla (wine);
western slaves made their own wine, and kazakhs in deserts decanted their kumis.
 Kazakh kumis has its own peculiarities since the others were made of fruit,
say, from grapes or pomegranates
http://web.ics.purdue.edu/~aaldaber/kumis.html

9.  Mare’s milk contains less casein and fatty matter than cow’s milk.
 Kumis presents a dispersed coagulum giving the product a smoother taste as compared to kefir
 A higher alcohol content (up to 3%) than in kefir.
 Production of higher carbon dioxide levels is also a characteristic of kumis.
 Acetic acid bacteria are not found in kumis
 Kumis is dried and preserved for many seasons.
 In kumis distinctive starters are transferred from one generation to another within
families for back-slopping.
Fermented food and beverage of the world – Jyoti prakash tapang and KK

10.  Unlike kefir, the culture exist in liquid state.
 It is made by adding the culture to mare's milk while stirring or churning.
A) LAB
 Acidification and the final sensorial properties of the product
(Ying et al. 2004, Watanabe et al. 2008, Wu et al. 2009)
B) YEAST
 Turn it into a carbonated and mildly alcoholic drink.
(Ni et al. 2007, Watanabe et al. 2008).
bulgaricum casei plantarumhelveticus
S. unisporus K. marxianus S. lactis S. cerevisiae

11. 1
• Fresh milk kumis culture are mixed with mixer for about 15
minutes at the temp of 26-29 Deg C
2
• Period for fermentation in the warm place took 3-5 hours
depending of activity of the souring agents
3
• After fermentation milk was bottled into glass bottles and
closed with crown caps cam be stored for 3 weeks.
http://www.horse-web.net/CRETA%202010/conference%20session/Session06Milk/Posters/Koro%20and%20Saastamoinen%20-
%20Posibility%20of%20small%20scale%20production%20of%20sour%20mare's%20milk%20product%20kumis.pdf

12. rich
in Antibiotics, vitami
ns A, B1, B2, B13, D, E,
C
Kumis is good in the
case of emaciation and
anemia.
develops
immunity
cardiovascular
nervous systems
Influence on
gastrointestinal
tract
kidney
beneficial for a
range of chronic
diseases
http://www.russianfoods.com/en/drink-kumis-for-your-health/