240 



DAIRY TECHNOLOGY 



produces a lactic 'acid and an alcoholic fermentation in 

 milk. Certain organisms may be necessary for the de- 

 velopment of the typical kefir flavor. 



Hammarsten shows the changes brought about in cows' 

 milk, by this fermentation, in the following table: 



CHEMICAL ANALYSIS OF KEFIR. 



As indicated in the table, the only constituent of the 

 milk appreciably affected is the lactose. By its fermen- 

 tation, lactic acid, alcohol and carbon dioxide are formed. 

 The physical condition of the casein is changed, and it 

 may be more easily digestible because of its finely divided 

 condition. 



The following directions are given for making kefir 

 when the grains are obtainable. Soak the grains in warm 

 water to soften them, changing the water several times. 

 The grains are ready for use when they become gelatinous 

 and whitish and rise to the surface. The grains are then 

 added to bottles of pasteurized milk held at a tempera- 

 ture of 57° to 60° F., and stirred or shaken occasionally. 

 After 8 to 10 hours, the grains are strained out and the 

 milk put into tightly stoppered bottles. The fermenta- 

 tion is continued at the same temperature! and the bottles 

 shaken occasionally to prevent the formation of hard 



