Which kefir is better to buy: quality indicators. Kefir is more alive than all the living! how to choose the right tasty and healthy kefir in the store What kind of kefir to buy

In accordance with the GOST in force on the territory of the Russian Federation, the number of living microorganisms CFU (colony forming units) contained in fresh kefir must be at least 107 per gram. Such a fermented milk product is really good for health and is indicated for proper nutrition and a kefir diet. How to choose the right delicious kefir in the store and determine which product is in front of you - “live” kefir or its analogue with the addition of preservatives? These questions are answered by the author of the following article.

How to distinguish "live" kefir from "dead"

Do not confuse real kefir with its useless fake in the store. Each of us drinks an average of 21.5 liters of kefir during the year. If you suddenly fell out of this statistic, urgently correct the situation, because the Russian fermented milk drink is the way to beauty and health! Just do not confuse "live" kefir in the store with its useless fake.

Alas, the latter are worth a lot on our shelves. Nowadays, it has become fashionable to consume yogurt and other Western fermented milk drinks to improve the intestinal microflora and protect the immune system. But some products are not even suitable for native kefir!

Judge for yourself: if in ordinary yogurt there are a maximum of three to five types of beneficial microorganisms, then in kefir there are more than 20 of them. Moreover, these are not only bacteria, but also fungi that have created a unique symbiosis between themselves called “kefir sourdough”. Thanks to their well-coordinated work, the fermented milk drink restores the intestinal microflora after taking medication.

Kefir also cleanses the body of toxins, improves digestion, strengthens the immune system, normalizes metabolism and thus helps to lose weight. If you listen to the opinion of nutritionists and start consuming kefir regularly, in a month you will notice tangible results both on the face and in the waist area. The main thing is not to make a mistake with the choice and drink a “live” drink.

natural and beneficial

The history of kefir is akin to a real detective story. According to one version, the secret leaven was stolen in Persia, according to another, it was obtained through blackmail in the Caucasus. Be that as it may, in 1909 the industrial production of a fermented milk drink began in Russia, and now it has officially acquired the status of a national Russian product.

By the way, modern bacteria and fungi are descendants of ancient organisms, because the only way to obtain them is direct reproduction (scientists have not yet been able to breed them again). It is quite difficult to maintain the vital activity of the starter, so not every enterprise can master the production of real kefir.

Simplified, the technology of its manufacture is as follows: milk is disinfected by pasteurization, then in a sterile room at a certain temperature and humidity, a starter is added to it, due to which lactic acid and alcoholic fermentation begins. Its result is a “live” snow-white sour-milk drink familiar to us from childhood.

It is easy to recognize it on the counter. First, take a close look at the name of the product - it should simply be called "kefir". Then read the composition - there are only two ingredients in the list of a classic white drink: milk (preferably whole or normalized, not dry) and sourdough on kefir fungi.

After that, find information on the presence of living flora on the label: “The number of lactic acid microorganisms at the end of the product’s shelf life is at least 1x10 to the 7th degree CFU / g. The amount of yeast at the end of the product's shelf life is at least 1x10 to the 4th degree CFU / g.

And finally, another distinguishing feature of “live” kefir is the shelf life of no longer than 14 days. If the drink can be stored longer, it means that it has been subjected to heat treatment (preservatives in kefir are generally prohibited) and has lost its useful essence.

Expert opinion Larisa Abdullayeva, Candidate of Technical Sciences, Executive Secretary of the Russian Union of Dairy Industry Enterprises: “Biokefir is the same “live” kefir, to which bifidobacteria have been added. Thanks to them, it acquires additional probiotic properties. Other fermented milk drinks (yogurt, fermented baked milk, etc.) do not contain fungi, and they differ from each other in the preparation technology and the set of microorganisms. Yoghurt is very similar to Mechnikov’s curdled milk, baked milk is used to make fermented baked milk, acidophilus contains a rare and useful acidophilus bacillus, and tan and ayran are diluted with water and seasoned with salt and herbs.”

Product a la kefir

Unfortunately, recently a lot of products a la kefir have appeared on our shelves. It is made not on live sourdough, but with the help of dried bacteria: they take the powder and pour it into pasteurized milk. The result is a drink that tastes very similar to kefir, but in fact it is completely different from it.

According to the law, it does not have the right to be called kefir, therefore, it is most often referred to as “kefir product”, “kefir”, “kefir ...” and so on. In order to pass off their product as a valuable fermented milk, manufacturers sometimes write "KEFIR" in capital letters, and the ending "ny" or "naya" is added in small print.

In addition, the packaging of a “dead” dairy product will not contain quantitative indicators of microorganisms and yeast, and there will be no sourdough in the composition. And part of the milk in the "non-living" version can be replaced with vegetable palm fat. Such kefir drinks, although safe for health, will not bring benefits to the body.

GOST, STR or TU?

Natural "live" kefir today is protected by two technological documents - GOST R 52093 and the recently adopted technical regulation on milk and dairy products, which is indicated on the label with a three-letter icon - STR (although it is often difficult to see it). However, a drink can be made according to TU and at the same time turn out to be “more alive than all living things”.

This happens when the manufacturer adds sugar, fruit or juice to a natural fermented milk product - unlike classic kefir, children drink sweet fruit with great pleasure, and such a drink is also very healthy. GOST does not provide for such additives, so in this case, do not be embarrassed by TU. The main thing is that other signs of a “live” drink are present on the label.

Diet or whole milk?

So that you can choose the kefir of the required fat content, the milk is normalized before fermentation, that is, it is brought to a certain norm (not to be confused with powdered milk!). Cream is separated from milk and then mixed with it in the required proportions, achieving 0%, 0.5%, 2.5% or 3.2%. However, kefir can also be made on the basis of whole milk.

It is not subjected to normalization and is fermented in its original form, obtained from a cow. Therefore, the fat content of such a fermented milk drink varies from 3 to 4%. If you want to know a more specific figure, look at the cardboard "scallop" of the package or the cap of the bottle - there the manufacturer usually indicates the batch of kefir and its mass fraction of fat.

mature and immature

Classic kefir, made according to all the rules, should have a snow-white color and a uniform consistency with or without a broken clot: in order to “break it”, it is recommended to shake the drink before drinking. The taste of a quality product is clean, slightly spicy, pinching. However, this is the only milk drink that can change over time.

The vital activity of microorganisms is to blame for everything, therefore, in the first days, kefir is soft and tender, and by the end of the expiration date, it becomes more and more stinging, sour and spicy. Technologists even have the concepts of "mature" and "immature" product. This drink is also characterized by light gas formation and the presence of alcohol: yeast ferments milk sugar - lactose and produces alcohol, however, in very small quantities (up to 1%).

Normally, such processes are good, but if the bacteria “rage” due to improper storage, they will quickly turn healthy kefir into a dangerous drink. In order not to risk your health, buy a product that is stored in the refrigerator and walk past the "inflated" containers. Which packaging option you choose: glass or plastic bottles, Tetra Pak boxes or cups is a matter of taste.

The main thing is not to collect kefir for the future and do not leave it open in the refrigerator, otherwise foreign bacteria will penetrate into it, and milk protein absorbs odors, and the aroma of garlic or onions will definitely get into the drink. And most importantly - try to use the product before its expiration date - experts say that even the next day kefir becomes dangerous.

In accordance with the GOST in force on the territory of the Russian Federation, the number of living microorganisms CFU (colony forming units) contained in fresh kefir must be at least 107 per gram. Such a fermented milk product is really good for health and is indicated for proper nutrition and a kefir diet. How to choose the right delicious kefir in the store and determine which product is in front of you - “live” kefir or its analogue with the addition of preservatives? These questions are answered

- What are you cooking?

- Nothing special. Mushu rou and hei jiao niu liu. I explain for the ignorant: fried pork and spring rolls.

Lisa Jane Smith. Hunter

How to distinguish "live" kefir from "dead"

Do not confuse real kefir with its useless fake in the store. Each of us drinks an average of 21.5 liters of kefir during the year. If you suddenly fell out of this statistic, urgently correct the situation, because the Russian fermented milk drink is the way to beauty and health! Just do not confuse "live" kefir in the store with its useless fake.

Alas, the latter are worth a lot on our shelves. Nowadays, it has become fashionable to consume yogurt and other Western fermented milk drinks to improve the intestinal microflora and protect the immune system. But some products are not even suitable for native kefir!

Judge for yourself: if in ordinary yogurt there are a maximum of three to five types of beneficial microorganisms, then in kefir there are more than 20 of them. Moreover, these are not only bacteria, but also fungi that have created a unique symbiosis between themselves called “kefir sourdough”. Thanks to their well-coordinated work, the fermented milk drink restores the intestinal microflora after taking medication.

Kefir also cleanses the body of toxins, improves digestion, strengthens the immune system, normalizes metabolism and thus helps to lose weight. If you listen to the opinion of nutritionists and start consuming kefir regularly, in a month you will notice tangible results both on the face and in the waist area. The main thing is not to make a mistake with the choice and drink a “live” drink.

natural and beneficial

The history of kefir is akin to a real detective story. According to one version, the secret leaven was stolen in Persia, according to another, it was obtained through blackmail in the Caucasus. Be that as it may, in 1909 the industrial production of a fermented milk drink began in Russia, and now it has officially acquired the status of a national Russian product.

By the way, modern bacteria and fungi are descendants of ancient organisms, because the only way to obtain them is direct reproduction (scientists have not yet been able to breed them again). It is quite difficult to maintain the vital activity of the starter, so not every enterprise can master the production of real kefir.

Simplified, the technology of its manufacture is as follows: milk is disinfected by pasteurization, then in a sterile room at a certain temperature and humidity, a starter is added to it, due to which lactic acid and alcoholic fermentation begins. Its result is a “live” snow-white sour-milk drink familiar to us from childhood.

It is easy to recognize it on the counter. First, take a close look at the name of the product - it should simply be called "kefir". Then read the composition - there are only two ingredients in the list of a classic white drink: milk (preferably whole or normalized, not dry) and sourdough on kefir fungi.

After that, find information on the presence of living flora on the label: “The number of lactic acid microorganisms at the end of the product’s shelf life is at least 1 × 10 to the 7th degree CFU / g. The amount of yeast at the end of the product's shelf life is at least 1 × 10 in the 4th degree CFU / g.

And finally, another distinguishing feature of “live” kefir is the shelf life of no longer than 14 days. If the drink can be stored longer, it means that it has been subjected to heat treatment (preservatives in kefir are generally prohibited) and has lost its useful essence.

Expert opinion

Larisa Abdullaeva, Candidate of Technical Sciences, Executive Secretary of the Russian Union of Dairy Industry Enterprises: “Biokefir is the same “live” kefir, to which bifidobacteria have been added. Thanks to them, it acquires additional probiotic properties.

Other fermented milk drinks (yogurt, fermented baked milk, etc.) do not contain fungi, and they differ from each other in the preparation technology and the set of microorganisms. Yoghurt is very similar to Mechnikov’s curdled milk, baked milk is used to make fermented baked milk, acidophilus contains a rare and useful acidophilus bacillus, and tan and ayran are diluted with water and seasoned with salt and herbs.”

Product a la kefir

Unfortunately, recently a lot of products a la kefir have appeared on our shelves. It is made not on live sourdough, but with the help of dried bacteria: they take the powder and pour it into pasteurized milk. The result is a drink that tastes very similar to kefir, but in fact it is completely different from it.

According to the law, it does not have the right to be called kefir, therefore, it is most often referred to as “kefir product”, “kefir”, “kefir ...” and so on. In order to pass off their product as a valuable fermented milk, manufacturers sometimes write "KEFIR" in capital letters, and the ending "ny" or "naya" is added in small print.

In addition, the packaging of a “dead” dairy product will not contain quantitative indicators of microorganisms and yeast, and there will be no sourdough in the composition. And part of the milk in the "non-living" version can be replaced with vegetable palm fat. Such kefir drinks, although safe for health, will not bring benefits to the body.

GOST, STR or TU?

Natural "live" kefir today is protected by two technological documents - GOST R 52093 and the recently adopted technical regulation on milk and dairy products, which is indicated on the label with a three-letter icon - STR (although it is often difficult to see it). However, a drink can be made according to TU and at the same time turn out to be “more alive than all living things”.

This happens when the manufacturer adds sugar, fruit or juice to a natural fermented milk product - unlike classic kefir, children drink sweet fruit with great pleasure, and such a drink is also very healthy. GOST does not provide for such additives, so in this case, do not be embarrassed by TU. The main thing is that other signs of a “live” drink are present on the label.

Diet or whole milk?

So that you can choose the kefir of the required fat content, the milk is normalized before fermentation, that is, it is brought to a certain norm (not to be confused with powdered milk!). Cream is separated from milk and then mixed with it in the required proportions, achieving 0%, 0.5%, 2.5% or 3.2%. However, kefir can also be made on the basis of whole milk.

It is not subjected to normalization and is fermented in its original form, obtained from a cow. Therefore, the fat content of such a fermented milk drink varies from 3 to 4%. If you want to know a more specific figure, look at the cardboard "scallop" of the package or the cap of the bottle - there the manufacturer usually indicates the batch of kefir and its mass fraction of fat.

mature and immature

Classic kefir, made according to all the rules, should have a snow-white color and a uniform consistency with or without a broken clot: in order to “break it”, it is recommended to shake the drink before drinking. The taste of a quality product is clean, slightly spicy, pinching. However, this is the only milk drink that can change over time.

The vital activity of microorganisms is to blame for everything, therefore, in the first days, kefir is soft and tender, and by the end of the expiration date, it becomes more and more stinging, sour and spicy. Technologists even have the concepts of "mature" and "immature" product. This drink is also characterized by light gas formation and the presence of alcohol: yeast ferments milk sugar - lactose and produces alcohol, however, in very small quantities (up to 1%).

Normally, such processes are good, but if the bacteria “rage” due to improper storage, they will quickly turn healthy kefir into a dangerous drink. In order not to risk your health, buy a product that is stored in the refrigerator and walk past the "inflated" containers. Which packaging option you choose: glass or plastic bottles, Tetra Pak boxes or cups is a matter of taste.

The main thing is not to collect kefir for the future and do not leave it open in the refrigerator, otherwise foreign bacteria will penetrate into it, and milk protein absorbs odors, and the aroma of garlic or onions will definitely get into the drink. And most importantly - try to use the product before its expiration date - experts say that even the next day kefir becomes dangerous.

Perfect classic kefir

1. It is called "kefir".

2. Has a certification mark STR and GOST R 52093.

3. Made from two ingredients: milk and sourdough on kefir fungi.

4. The number of lactic acid microorganisms at the end of the product's shelf life - at least 1 × 10 to the 7th degree CFU / g. The amount of yeast is not less than 1 × 10 to the 4th degree CFU / g.

5. Snow-white, with or without a broken clot and a pure kefir taste: slightly spicy, stinging and without foreign odors.

6. Light gas formation and the presence of alcohol up to 1% are acceptable.

7. Has a shelf life of no more than 14 days.

As part of the rolling study of Roskachestvo, kefir of 47 brands was studied on 35 quality and safety indicators, 36 of which were tested in 2018, and 11 in 2019. The sample included the most popular federal and regional brands among Russians. Most of the products are produced on the territory of the Russian Federation (in Belgorod, Bryansk, Vladimir, Vologda, Voronezh, Kaluga, Leningrad, Moscow, Novgorod, Novosibirsk, Ryazan, Saratov, Sverdlovsk, Tver, Tomsk, Tula and Yaroslavl regions, Kabardino-Balkarian and Chuvash Republics , the Republic of Bashkortostan, Krasnodar and Stavropol Territories, as well as in Moscow and St. Petersburg). In addition, the study included kefir of three brands from the Republic of Belarus. The cost of one package of kefir ranged from 22.77 to 149 rubles at the time of purchase (the study presented products in packages from 450 g to 1 kg). According to the results of laboratory tests, kefir of 13 brands was recognized as high-quality products that meet not only the mandatory requirements of the law, but also the increased requirements of the Roskachestvo standard: “36 kopecks”, “Avida”, “Agrocomplex”, “House in the village”, “Milk grace” , Nezhegol, Ostankinskoye 1955, Prostokvashino, Ruzsky, Svitlogorye, Tommoloko, Yarmolprod and Parmalat. After conducting a technical analysis of the state of production, including determining the level of localization, a decision will be made to assign the Quality Mark to Russian goods. Kefir under the trademarks "36 kopecks", "Agrocomplex", "Ostankinskoye 1955", "Ruzsky", "Tommoloko" and Parmalat has already been awarded the Quality Mark.

RUSSIAN QUALITY SYSTEM STANDARD

The Roskachestvo standard for kefir, in terms of its main parameters, imposes more stringent quality and safety requirements relative to the current GOST. Thus, potential contenders for the Russian Quality Mark should not contain starch and antibiotics. The level of localization of kefir production in order to be awarded the Russian Quality Mark must be at least 85%.

The study of kefir is one of the most popular among Russians. After its publication, letters from consumers from different parts of Russia began to arrive on the portal, social networks and the Roskachestvo mobile application with a request to explore kefir of other brands: federal and regional, large and local. In order to take into account all requests and not leave a single letter unattended, we decided to make the study regular. Over time, it will be replenished with the results of testing kefir of new and new brands.

Microbiology in kefir

Save the bad news for later and start with the positive:

No dangerous amounts of radionuclides were found in kefir. All studied kefir is radiologically safe.

In all samples, the content of heavy metals does not exceed the maximum permissible level.

The studied kefir did not contain organochlorine pesticides.

As far as microbiology is concerned, the tested kefir is free from the poisonous mold toxin (Aflatoxin M1), Staphylococcus aureus bacteria and pathogens (including Salmonella).

Finally, the bad news: E. coli bacteria have been found in five brands of kefir. This is "Budennovskmolprodukt", "Davlekanovo", "Dairy products from Dubrovka", "Dairy plant "Stavropol"" and "Sun of Kuban".

– Kefir is a complex product,

- explains the head of the laboratory of technochemical control of VNIMI, candidate of technical sciences Elena Yurova. - In the production of natural kefir, live sourdough is introduced into the already normalized milk mixture by the technologist. Therefore, it is important that the conditions in the enterprise are close to ideal: clean surfaces, containers. Then there will be no problems. But if there is even a slight violation of the production conditions... As long as the technologist opens the container *, while he introduces the leaven, while he mixes it, bacteria, including bacteria of the Escherichia coli group, can get into kefir. They will not develop for a long time, but at some point they will still make themselves felt. Ready kefir is stored in a household refrigerator, and there is just a favorable atmosphere for the development of bacteria. There is another option: the production conditions were ideal, without failures, but E. coli began to develop already when kefir was on the store counter. Therefore, if E. coli is found, it is dangerous anyway.

* In many factories where the starter is introduced automatically, the main source of contamination is the starter itself. If there are problems during its production, then microbes get into kefir from the starter (Note. ed.).

In addition, in kefir under the brand name "Outskirts" mold was found. Information about these violations was transferred to the control and supervisory authorities.

However, it is important to note that the listed violations were discovered in 2018. In kefir, studied in 2019, there were no violations in terms of microbiological indicators. Thus, we see that the conditions for the sale of products are improving. Retailers are working on quality, and products reach the consumer without spoiling.

How to make kefir cheaper?

…through the addition of vegetable fats

The situation with kefir is by no means terrible, but antibiotics have not bypassed him either. Thus, trace amounts of antibiotics of the tetracycline group were found in the products of nine brands, the penicillin group - in kefir of one brand. But all these quantities do not exceed the norms established by law.

“Residues of veterinary drugs, including antibiotics, controlled in dairy products are so small that they can only be determined in milk with very complex laboratory methods,” notes the executive secretary of the technical committee for standards for dairy products TK 470 / MTK 532, head of the standardization group Dairy Union of Russia, Candidate of Technical Sciences Larisa Abdullaeva. – At the same time, the sensitivity of such research methods should also be very high. Remains of medicines are in the product from the milk of those cows that were treated. According to the law, such milk should not be supplied to the plant, but, apparently, one of the suppliers decided not to comply with the strict prescriptions of veterinarians and simply “chased profit”, and the plant, having accepted the milk and checked it for all indicators, “did not see” such low concentration of antibiotic.

Formally, the manufacturers of these products will not be considered violators - the amount of antibiotics in the samples of these brands does not exceed the established technical regulations. However, such kefir does not meet the increased requirements of Roskachestvo and will not be able to qualify for the Russian Quality Mark.

underfilled

Manufacturers that deceive consumers by the weight of the product can already be put on a separate “black” list. Experts have found similar and at research of kefir. And let there be only one case, but it exists. So, the actual net weight of kefir "Budennovskmolprodukt" is 450 grams with the declared 500 grams. That is, the consumer pays for about 10% of the void.

Kefir is a drink whose main task is to normalize the intestinal microflora and speed up metabolism. This is a low-calorie product, so it is used in diet food. But which kefir is better? The variety of brands is confusing, the ads encourage purchase, but how do you know which drink you can trust?

What is the best kefir?

What kefir is better to buy?

Taste preferences are different for everyone, but this is not the parameter that indicates the quality of the product. What are the flavors and flavors. The raw material from which the drink is made is the main indicator of quality.

The usefulness of kefir is determined by several criteria:

• the strength of the drink. This parameter is characterized by the content of carbon dioxide and alcohol. If you are prone to constipation, weak kefir is suitable for you (one-day - less than 3 days of ripening), strong is useful for diarrhea, but it should not be used by patients with stomach ulcers and gastritis;
• consistency. The indicator of quality is uniformity. The appearance of lumps and flakes is a sign of product spoilage;
• bifidobacteria. A drink marked "Bio" contains beneficial microorganisms that have a beneficial effect on the intestinal microflora, and these bacteria are also a component of the natural environment of the intestine;
• fat content. When dieting, it is recommended to use kefir, which contains a maximum of 1% fat.

You can check the quality of the drink with a simple test. Take a sip and look in the mirror: if a "mustache" of kefir appears, this means that the density and fat content of the product is normal.

What brand of kefir is better?

The production of a fermented milk drink in Russia is set on a grand scale: store shelves are bursting with products of different brands.

According to the results of the examination, all domestic drinks are safe to drink, but brands were recognized as leaders among them.