Kefir density: chemical composition and nutritional value

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

The benefits of kefir can be listed for a long time. Bacteria that are formed during the fermentation of milk are responsible for the taste and nutritional value of this product. Of all types of dairy products, natural kefir is considered the most useful, since it most often does not contain artificial thickeners or stabilizers. However, there are exceptions to the rule, so you should carefully read the labels. Since the product is still popular, many are wondering what the density of kefir is.

About Density

This indicator varies depending on the current consistency of this dairy product. As a rule, the density of 1% fat kefir is the same as that of milk: 1.027-1.039 g/cm3. Accordingly, its weight will be greater: in one liter for 27-39 g. The density of kefir may vary depending on temperature. This indicator also affects the level of pressure.

There are more gaseous substances in fermented milk products than in water. Therefore, the density index of kefir is always higher than that of water. That is, in 900 grams of kefir 3, 2% fat content is approximately 874 milliliters.

Ohnutritional value

Kefir contains about 5 g of carbohydrates per 100 g. Its calorie content is about 40 kcal. Nutritional value of the product: fats - 0.95 g, proteins - 3.8 g, carbohydrates - 4.5 g.

Secrets of a natural product

Bulgarians and Turks have been arguing for many years about who first discovered the principle of making this drink. However, studies by historians show that the idea of milk fermentation was born in a completely different part of the world - ancient India. It was from there that the idea spread to the countries of the Middle East, and then came to Turkey and the Balkans. Initially, the drink was prepared on the basis of buffalo milk, and then goat and cow. It had a strongly sour taste, it was full of bacteria, the density of kefir of those times was much higher than that of a modern product. Therefore, it was often diluted with water before drinking.

In the Balkan countries, this kind of kefir is in great demand today. Someone connects with him the longevity and excellent physical condition of the locals. Nutritionists say that natural kefir is a storehouse for he alth.

Lactose for everyone

Since the time when milk was stored in leather bags placed in the cellars of rural huts, the technology for the production of fermented milk products has changed a lot. Today, the mass production of a drink involves many additional natural processes. At large enterprises for the production of pasteurized milk, live bacteria are added to the products, which are bred in specialized companiesbiotechnologists. The taste and properties of kefir depend on their proportions.

Fortunately, the quality of the drink is still very high. The lactose contained in it, that is, milk sugar, together with bacteria, has a beneficial effect on the gastrointestinal tract. Even at the high density of kefir with 3.2% fat content, the product is considered easier to digest than milk, making it well tolerated by people with a deficiency of the lactose enzyme.

Fast protein

Natural kefir contains a lot of calcium, amino acids and B vitamins (especially B₂, B₉ and B_{12) and is also a rich source of iodine. The fat content of the product depends on the type of milk used (can be whole, semi-skimmed or fully skimmed) and the possible addition of cream. The carbohydrates present in this drink are almost always simple sugars, polysaccharides appear only in some components of flavored kefirs, according to nutritionists. 100 g of natural kefir contains, as a rule, 3.5-4 g of proteins, which have unique properties. They are three times faster digested by the body than, for example, proteins in other similar dairy products.}

Water in kefir is 80-90%. And its consumption contributes for this reason to good hydration of the body.

Kefir as a cosmetic product

The benefits of regular consumption of a natural fermented milk product can be listed for a long time. It stimulates digestion, prevents flatulence and constipation, reduces the levelcholesterol. Some of the bacteria found in it have a beneficial, positive effect on the immune system, neutralize toxins and carcinogens. And the latter means that it can be used in the prevention of cancer.

The product has an anti-allergic effect, and also reduces the risk of developing infections of the gastrointestinal tract. Kefir is recommended to be consumed after a course of antibiotics to restore the balance of bacterial microflora.

The bacteria in this fermented milk product inhibits the development of many harmful microbes in the gut, including those that cause symptoms of dysentery.

The product also serves as an excellent cosmetic product. From 2.5% kefir with a density of 1.03 g/cm3 make skin masks. Thanks to the content of B vitamins, as well as zinc, calcium and protein, kefir can be a lifesaver for dry skin and even damaged hair. It also relieves the symptoms of eczema and relieves skin burns.

However, kefir is not a panacea for any disease. Only some bacteria and only some diseases have a proven therapeutic effect. It should be remembered that not every natural fermented milk product contains probiotics. A crushing blow to the reputation of modern kefir was de alt a few years ago by the European Food Safety Authority (EFSA). It stated that the popular probiotic kefirs did not really live up to the expectations placed on them. These products do not increase the body's resistance to disease and do notsalutary effect on digestion.

It tested over 800 claims made by food manufacturers, including claims that probiotic kefirs boost the body's immune system and aid digestion. The EFSA found that claims that such a product could boost the immune system and reduce digestive problems were either too general or simply impossible to prove.

Nevertheless, natural yogurt can be consumed every day. What kind is the most useful? It is best to choose options with a fat content of 2.5 to 3.2%. Do not give preference to a product that has this indicator in the region of zero percent.