According to the experts, the manufacturers try to save on sourdough.
Kefir differs from other fermented milk products the fact that in its composition must be double starter culture of lactic acid bacteria and yeast.
This was announced by the head of the testing Department of pesticide SIC IPPS “TEST” Nina Kilda.
Speaking about the quality of domestic kefirs, N. Kilda noted that yogurt as a product itself is different in that its composition needs to be a double starter.
“In the kefir have to be lactic acid bacteria and yeast” – said the expert.
According to her, the only yogurts are lactic acid bacteria and kefir must be the yeast that gives kefir its such a sharp, pinching taste. The yogurt itself is a bit sharper and more acidic than yogurt, due to the fact that it includes yeast.
“When we were testing had some kefir, which just was not most of these yeast. Lactic acid bacteria were there in sufficient quantity, and of yeasts did not exist. The product was obtained as yogurt,” explained N. Kilda.
She noted that the problems of the yeast in the kefir they periodically record.
“Apparently, the producers are trying to save on starter culture for kefir. The result is not kefir, and plain yogurt. It is safe, he and milk (the fat was not a problem), however, it’s not yogurt, and more yogurt. Standard yeast in the composition of kefir is registered, and there should be a clear number,” stressed the scientist.
“Unfortunately, it is usually impossible to determine whether the composition of kefir yeast. All kefirs in the written starter. Only if the taste of kefir may seem to be “no”, not sharp, too soft, then you can suspect that yogurt is made not by the standards”, – concluded N. Kilda.
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