Kefir

Kefir is a traditional, fermented milk beverage thought to have originated in the Caucasus. It has been called the champagne of the dairy world due to its complex flavor profile and slightly effervescent and alcoholic attributes. The flavor of kefir is derived from compounds such as lactate, acetate, diacetyl, ethanol, and acetaldehyde which are produced via fermentation. CO2 is also produced, primarily through yeast fermentation, which gives kefir its slightly effervescent quality. Kefir is produced by the fermentation of milk with kefir grains. The fermented milk is filtered and the kefir grains recovered for use in subsequent kefir production. Variation of fermentation conditions and grain to milk ratios can substantially affect the final properties of the kefir fermentate. Kefir grains themselves are off-white, irregularly shaped clumps of lactic acid bacteria and yeasts held together in a polysaccharide matrix, and closely resemble cauliflower florets. Kefir also has a reputation as a beverage with associated health benefits, and historically has been used to treat gastrointestinal problems, hypertension, allergies, and ischemic heart disease. Current research has indicated that kefir has interesting anticancer, antibacterial, cholesterol-reducing, and gut flora modulating properties. While worthy of further study, comparison of the various studies and pinpointing the benefits of kefir consumption has proven difficult due to the inherent variations in kefir preparations and microflora.