The benefits of kefir can be listed for a long time. For the taste and nutritional value of this product are bacteria that are formed during the fermentation of milk. 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 rules, 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 kefir 1% fat is the same as that of milk: 1.027-1.039 g / cm 3 . Accordingly, its weight will be more: in one liter for 27-39 g. The density of kefir can vary depending on temperature. Affects this indicator and 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 is about 874 milliliters.
About nutritional 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.
Natural Product Secrets
For many years, Bulgarians and Turks have been arguing 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. This idea spread from there 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. He had a very sour taste, he was full of bacteria, the density of kefir of those times was much higher than that of a modern product. Therefore, before use, it was often diluted with water.
In the Balkan countries, today such a variety of kefir is in great demand. Someone connects longevity and excellent physical condition of local residents with him. Nutritionists say that natural kefir is a storehouse for health.
Lactose for everyone
Since the time when milk was stored in leather bags located in the cellars of rural huts, the technology for the production of dairy products has changed dramatically. Today, the mass production of the drink includes 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 biotechnology companies. 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, have a beneficial effect on the gastrointestinal tract. Even with a high density of yogurt with 3.2% fat content, the product is considered easier to digest than milk, which makes 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 B 2 , B 9 and B 12 ), and is also a rich source of iodine. The fat content in the product depends on the type of milk used (it can be whole, partially or completely skim) 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 kefir, as nutritionists say. In 100 g of natural kefir contains, as a rule, 3.5-4 g of proteins that 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 to good hydration of the body for this reason.
Kefir as a cosmetic
For a long time you can list the benefits of regular use of a natural fermented milk product. It stimulates digestion, prevents flatulence and constipation, and lowers cholesterol. Some bacteria 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 exhibits an anti-allergic effect, and also reduces the risk of developing infections of the gastrointestinal tract. Kefir is recommended to use after applying a course of antibiotics to restore the balance of bacterial microflora.
Bacteria of this fermented milk product inhibit the development of many harmful microbes in the intestines, including those causing symptoms of dysentery.
The product also serves as an excellent cosmetic product. From 2.5% kefir with a density of 1.03 g / cm 3 make masks for the skin. Due to the content of B vitamins, as well as zinc, calcium and protein, kefir can be a salvation for dry skin and even damaged hair. It also relieves eczema symptoms and eliminates skin burns.
However, kefir is not a panacea for any disease. Only some bacteria and only certain diseases have a proven therapeutic effect. It should be remembered that not every natural dairy product contains probiotics. A crushing blow to the reputation of modern kefir was delivered several years ago by the European Food Safety Authority (EFSA). It stated that the popular kefir with probiotics did not actually live up to the expectations placed on them. These products do not increase the body's resistance to disease and do not have a salutary effect on digestion.
It checked over 800 promises made by food manufacturers, including those that kefirs with probiotics enhance the body's immunity and promote comfortable digestion. EFSA experts found that the claims that such a product can strengthen the immune system and reduce digestive problems were either too general, or it was simply impossible to prove their truth.
Nevertheless, natural kefir is permissible to use every day. What is the most useful species? 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.