As part of the rolling study of Roskachestvo, according to 35 quality and safety indicators, kefir of 47 brands was studied, 36 of which were tested in 2018, and 11 - in 2019. The sample included the federal and regional brands most popular among Russians. Most of the products are manufactured 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 , Republic of Bashkortostan, Krasnodar and Stavropol Territories, as well as in Moscow and St. Petersburg). In addition, the study included three brands of kefir 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 trade marks, "36 kopecks", "Avida", "Agrocomplex", "House in the village", "Molochnaya Blagodat" , "Nezhegol", "Ostankinskoye 1955", "Prostokvashino", "Ruzsky", "Svitlogorye", "Tommoloko", "Yarmolprod" and Parmalat. After a technical analysis of the state of production, including the determination of the level of localization, a decision will be made on awarding Russian goods with the Quality Mark. Kefir under the trademarks "36 kopecks", "Agrocomplex", "Ostankinskoye 1955", "Ruzsky", "Tommoloko" and Parmalat has already been awarded the Quality Mark.
STANDARD OF THE RUSSIAN QUALITY SYSTEM
The Roskachestvo standard for kefir, in its main parameters, imposes more stringent requirements for quality and safety in relation to the current GOST. So, potential applicants for the Russian Quality Mark should not contain starch and antibiotics. The level of localization of kefir production to be awarded the Russian Quality Mark must be at least 85%.
Kefir research 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, on social networks and on the Roskachestvo mobile application with a request to research kefir of other brands: federal and regional, large and local. In order to take into account all requests and not ignore any letter, we decided to make the research regular. Over time, it will be replenished with the results of testing kefir of new and new brands.
Microbiology in kefir
Let's put the bad news aside 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 investigated kefir did not contain organochlorine pesticides.
As for microbiology, the tested kefir contains no toxic toxin of molds (aflatoxin M1), Staphylococcus aureus bacteria and pathogenic microorganisms (including salmonella).
Finally, the bad news: Escherichia coli bacteria have been found in five brands of kefir. it "Budennovskmolprodukt", "Davlekanovo", "Dairy products from Dubrovka", "Dairy Plant" Stavropol "" and "The 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, a live starter culture is introduced into an already normalized milk mixture by a technologist. Therefore, it is important that the conditions at 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 ... While the technologist opens the container *, while adding the starter culture, while stirring 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. The finished 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 when kefir was on the counter of the store. Therefore, if Escherichia coli is found, it is in any case dangerous.
* In many plants where the starter is added automatically, the main source of contamination is the starter itself. If problems arose during its production, then microbes get into kefir from the sourdough (Approx. ed.).
In addition, in kefir under the trademark "Okolitsa" mold was found. Information about these violations was transferred to the control and supervisory authorities.
At the same time, it is important to note that these violations were discovered in 2018. In kefir, studied in 2019, there were no microbiological violations. Thus, we see that the conditions for the sale of products are improving. Retailers are working on quality, and the products reach the consumer without spoiling.
How to make kefir cheaper?
... by adding vegetable fats
The situation with kefir is by no means terrible, but antibiotics did not pass him by either. Thus, trace amounts of antibiotics of the tetracycline group were found in the goods of nine brands, the group of penicillins - in the kefir of one brand. But all these quantities do not exceed the norms established by law.
- The residues of veterinary drugs, including antibiotics, controlled in dairy products are so small that they can be determined in milk only by 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... “Moreover, the sensitivity of such research methods should also be very high. Residues of drugs end up in the milk product of those cows who were treated. According to the law, such milk should not be delivered to the plant, but, apparently, one of the suppliers decided not to comply with the strict instructions of veterinarians and simply "chased after profit" low concentration of antibiotic.
Formally, the manufacturers of these products will not be considered violators - the number of antibiotics in the samples of these brands does not exceed that established by the technical regulations. However, such kefir does not meet the increased requirements of Roskachestvo and will not qualify for the Russian Quality Mark.
Underfilled
Manufacturers who deceive consumers by product weight can already be placed on a separate "black" list. Experts found the same in the study of kefir. And even if there is only one case, but it is. 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.
How to choose the right kefir, not a kefir drink, so that it is beneficial, not harmful. Undoubtedly, kefir is a valuable useful fermented milk product that has an antibacterial probiotic effect. However, when choosing kefir, you should remember a few secrets, which we will share today in this article.
Types of kefir
Depending on the milk used and the mass fraction of fat, kefir is divided into fatty and non-fatty. Fatty kefir contains a mass fraction of fat from 1 to 3.2 percent. Low fat kefir is made from skim milk.
In turn, fatty and low-fat kefir are divided into subspecies. So, fatty kefir with the addition of vitamin C, Tallinn one percent, fruit with a mass fraction of fat content of 1 and 2.5 percent and kefir with a fat content of 6 percent, containing cream are distinguished.
Low-fat kefir comes with the addition of vitamin C, Tallinn low-fat, low-fat fruit and special, which is made from a mixture of whole, dry and skim milk.
Colour
The color of high-quality kefir should be milky white with a light creamy shade. The yellow color of the product indicates that its shelf life has already expired, and the kefir has deteriorated. If kefir has any shade, it means that dyes have been added to it under the guise of food or fruit additives. It is not recommended to use such a product.
Smell
Fresh high-quality natural kefir has the smell of dairy products. If kefir gives off acid or some unpleasant odor, it means that it has already fermented. You cannot buy such kefir.
Taste
Real kefir should have the taste of fermented milk products, giving off a slight sourness. Strong acid or rancidity of kefir indicates the spoilage of the product. Also, he should not give away kefir and bitterness. Moreover, kefir should not have a sweetish taste or any aftertaste.
Consistency
The kefir should have a uniform consistency without any lumps or whey discharge. The presence of whey on the surface of kefir, and in the product itself of flakes or lumps, indicates that it has already begun to deteriorate or fermented. Such kefir is not usable.
Also, kefir is dense and liquid consistency. Both types of kefir differ not in chemical composition, but in the way they are prepared. Kefir of dense consistency is fermented directly in bottles, and liquid kefir - in large tanks, after which it is poured into bottles, bags, boxes or sacks.
Composition
When choosing kefir, pay attention to its composition, which is usually indicated on the product label or packaging. Real kefir is made from pasteurized milk and kefir mushroom starter culture. Also, kefir may contain beneficial lactic acid bacteria, the so-called bifidobacteria, and special yeast.
The quality of kefir depends on the amount of protein it contains. So, high-quality kefir should contain at least 3 percent protein. At the same time, one percent kefir with 3 grams of protein in it can be no less useful than a product with 2.5 percent fat.
In addition to proteins, fats, carbohydrates and organic acids, kefir with a fat content of 3.2 percent also contains vitamins A, B1, B2, PP, C and beta-carotene. Such kefir is considered high-calorie and contains 56 kcal. One percent kefir contains only 28 kcal.
The composition of kefir may include useful bifidobacteria, which enrich the product. Biokefir, thanks to the beneficial bacteria included in its composition, is easily absorbed and has a healing effect on the digestive tract. Biokefir is useful even for those people who have an allergic reaction to dairy products.
If kefir contains fruit additives, then this is already a kefir drink. Real kefir should not contain any additional additives or preservatives, since such a product will not benefit either the digestive tract or the body as a whole.
Leaven
Natural high-quality kefir is made from pasteurized milk with the addition of kefir fungus starter culture. These fungi are very useful if only the technology and the process of obtaining them are maintained. With the addition of kefir fungi, the product is real, lively and nutritious.
Now manufacturers have learned how to get kefir on dry milk sourdough, which is convenient to use and manufacture, and is also stored for a long time. However, the product based on such a leaven is no longer kefir. Usually, the label does not write kefir, but a kefir drink. Therefore, when choosing kefir, see what composition is indicated on the etiquette.
Additives
Special beneficial bifidobacteria can be added to regular kefir, which help the body to better and more easily absorb the product. In addition, bifidobacteria have a beneficial effect on the nervous and cardiovascular systems and remove toxins and toxins from the body.
But the presence of all kinds of fruit or food additives, pieces of fruits or berries, dyes or flavors in kefir is undesirable, since they have no effect on the body, but, on the contrary, can cause allergies. Kefir with fruit additives goes into the category of kefir drinks.
Degree of maturity
The degree of maturity of kefir depends on the level of acidity, protein swelling and the accumulation of carbon dioxide and alcohol. Depending on this, three degrees of product maturity are distinguished: weak, medium and strong. Weak kefir is called a one-day product, medium - two-day, and, accordingly, strong - three-day.
When using different types of kefir, it should be remembered that the stronger the product, the stronger it affects the gastrointestinal tract and more actively stimulates the secretion of digestive juices in the stomach and intestines. Therefore, people suffering from diseases of the gastrointestinal tract should consult a doctor about what type of kefir they can use.
Acidity
The quality of kefir directly depends on the milk used. The taste of kefir depends on its acidity. The higher the acidity of the product, the tastier and healthier it is. However, kefir should not be too sour. A product with a high concentration of acidity is not recommended for people suffering from stomach diseases.
Fatness
The fat content of kefir depends on the quality of the milk used for its production. The fatter the milk, the fatter the kefir will turn out. Mass fraction of fat in the product can be from 1 to 6 percent. The average fat content of kefir is 2.5 or 3.2 percent.
Manufacturing date
The benefits of kefir depend directly on the date of its manufacture. It must be remembered that the properties and quality of kefir depend on the date of its production. So, one-day kefir has laxative properties. A two-day kefir has the opposite effect on the body.
Three-day kefir has an even stronger effect on the body. However, such a fermented milk product is not useful for everyone. Three-day kefir can harm the human body suffering from gastritis and other gastrointestinal diseases.
Shelf life
When choosing kefir, first of all, pay attention to its expiration date. The shelf life of kefir should not exceed 10 days from the date of its manufacture. In the cold season, you can buy kefir, which has stood in the refrigerator of the store for 2 days, but no more. In hot weather, you can buy only freshly made kefir.
In no case should you buy kefir that has stood in the store for more than 5-7 days, since such a product does not contain any beneficial bacteria, and the alcohol concentration level reaches 7 percent. In addition, weekly kefir can cause poisoning.
Packaging
Kefir is poured into various types of containers. If earlier glass bottles and jars prevailed, now they have given way to plastic containers and dense cardboard packaging. Plastic bottles and dense cardboard packaging allow the product to be stored longer and protect it from direct sunlight.
Label
When choosing kefir, carefully study its label. It should indicate not only the date of manufacture and expiration date of the product, but also the name of the manufacturer, as well as the composition of kefir. The label must also contain information about the content of lactic acid bacteria 107 CFU per 1 gram of product. The kefir label must indicate the fat content of kefir.
The product label contains information about the amount of yeast used in kefir. Therefore, when choosing kefir, pay attention to the amount of yeast 104 CFU per 1 gram of product. Therefore, the label must state the complete composition of the product, including pasteurized milk and starter culture.
Useful Tips
When choosing kefir, first of all, study its packaging and label. Under no circumstances should the package be swollen, open or sticky. There should be no smudges on it. The composition of kefir should be written on the etiquette, indicating the mass fraction of fat and the amount of proteins, fungi, yeast and bifidobacteria contained in it.
Be sure to pay attention to the production date and shelf life of kefir. The shelf life of kefir should not exceed five days. Do not choose kefir with a shelf life of up to 10 days. Choose kefir without preservatives, dyes, fruits, flavors and flavors. Kefir should be written on the label, not a kefir product.
Choose kefir with an average fat content of 2.5 or 3.2 percent, this is the best option. If you are on a weight loss diet, then buy kefir with a fat content of no more than 1 percent.
The consistency of kefir should correspond to the fat content of the product. Kefir with a fat content of 2.5 or 3.2 percent should be thick enough. Kefir with a mass fraction of fat equal to 1 percent is liquidish.
If you choose kefir in transparent plastic packaging, take a closer look at it. Kefir should be a homogeneous mass without white lumps. Shake the kefir to make sure there are no lumps or flakes. If you find that whey has formed on the surface of kefir, do not take it, it has already fermented.
Usually, a sour, unpleasant or pungent smell comes from a spoiled product. Therefore, when choosing kefir, also smell its packaging. If there is no smell, then you can buy the product.
Beneficial features
Kefir has beneficial properties that have a beneficial effect not only on the gastrointestinal tract, but on the entire body as a whole. The nutrients contained in kefir are easily absorbed, so it is useful not only for adults, but also for children and the elderly.
Kefir has a probiotic effect, that is, it has a beneficial effect on the composition of intestinal microbes, prevents the growth of harmful bacteria and the development of intestinal infections. Kefir improves immunity well and treats dysbiosis.
Kefir has a healing effect on the nervous system of the body, relieves stress and fatigue. Kefir is indicated for sleep disorders. It is included in diets used to treat many diseases. However, it should be remembered that a kefir diet for the purpose of losing weight is prescribed only by a nutritionist, otherwise it can cause side effects and lead to metabolic dysfunction.
Kefir removes toxins and toxins from the body, thereby rejuvenating it. The use of kefir restores the growth of hair and nails, prevents them from brittleness. Kefir is prescribed for elderly people to strengthen their bone tissue. Kefir also has antibacterial and antimicrobial effects.
Tips for using and storing kefir
Kefir should be consumed in moderation, as excessive consumption of this fermented milk product can cause side effects. Children and adults can drink one or two glasses of kefir a day. You need to drink kefir slowly in small sips.
You can drink kefir only at room temperature, therefore, it must be warmed up before using the product. You can add sugar to kefir to sweeten its taste, pieces of fresh fruit or berries, and cinnamon. Kefir can replace dinner. It can also be drunk before bed for better digestion.
The shelf life of kefir according to GOST is seven days from the date of its manufacture. Therefore, always carefully look at the date of manufacture of the product and the recommended temperature range at which it can be stored. Kefir is stored in a hermetically sealed package in the refrigerator for two to three days at a temperature of 0 to 6 degrees. Also, kefir can be stored in a cool dark place.
The kefir package must be carefully closed so that it does not deteriorate. So it will last long enough. You cannot store kefir at room temperature above 10 degrees, as well as in places of direct sunlight, even if the product is in a tight cardboard package.
An open package of kefir can be stored in the refrigerator for no more than two days if the product is freshly purchased. If several days have passed since the release of kefir, then it should be consumed or stored in the refrigerator for 24 hours.
If kefir, or rather a kefir product, contains preservatives, dyes, flavors, pieces of fruits or berries, as well as other fruit or food additives, then it becomes more resistant to its shelf life and temperature conditions. However, such kefir is not useful.
We wish you a good choice!
According to Roskachestvo, the rating of the best kefir producers is headed by Ostankino 1955, Parmalat, Agrocomplex, Ruzsky and Tommoloko. The list of outsiders includes products containing E. coli. A total of 36 items participated in testing, 19 of which could not pass one or more tests.
Kefir is one of the most popular fermented milk products among Russian consumers. A quality drink contains a whole range of beneficial bacteria, has a beneficial effect on digestion and cleanses the body of toxins. But how to choose the best kefir on a store shelf? A study of products of popular brands, conducted by the national monitoring Roskachestvo, will help answer this question.
How was testing done
Quality control was carried out in January 2018 in 14 regions of Russia. Roskachestvo specialists selected 36 brands for research. All samples were tested on 35 indicators, the most important of which are:
- the presence of dangerous bacteria - Escherichia coli, staphylococcus and others;
- the content of antibiotics, heavy metals and pesticides;
- fat content;
- content of nutrients;
- the presence of components that reduce the cost of production, such as starch and vegetable fat;
- the correctness of the information on the package.
During the examination, the specialists relied on GOST 31454-2012, which regulates the requirements for kefir. Only products that surpassed the state standard could get the highest mark.
Ranking of the best and worst brands
Six trade marks were awarded the highest quality mark. At the same time, 5 samples presented in the table were distinguished by the highest protein content. It is one of the key components of kefir and improves the absorption of other nutrients such as calcium.
Table 1. TOP-5 kefir brands according to Roskachestvo data
| Name brand awareness | A photo | Average market price | Volume, ml |
| 44 RUB | 500 | ||
| RUB 78 | 1 000 | ||
 | RUB 54 | 450 | |
| 120 RUB | 1 000 | ||
 | RUB 45 | 1 000 |
Source: roskachestvo.gov.ru, prices from the site otzovik.com and from catalogs of retail stores
More than half of the samples that participated in the examination of Roskachestvo failed the check. The products of 5 brands turned out to be potentially dangerous: experts found E. coli bacteria in them.
Table 2.5 worst kefir brands according to Roskachestvo data
| Brand name | A photo | Average market price | Volume, ml |
 | 43 rbl. | 1 000 | |
 | RUB 63 | 900 | |
 | 43 rbl. | 1 000 | |
 | 43 rbl. | 1 000 | |
 | 43 rbl. | 1 000 |
Source: roskachestvo.gov.ru, prices from the site otzovik.com and from catalogs of retail stores
Test results for the most important indicators
Examination of kefir showed that 19 out of 36 samples contained various violations. Some disadvantages only affect the safety and taste of the product, but in the most severe cases, the drink can be hazardous to health. Let's consider the research results in more detail, grouping the information by the most important laboratory parameters.
Presence of dangerous bacteria and mold
The good news: the most dangerous bacteria were not found in any of the samples. Laboratory research has shown that all 36 types of kefir are free from Staphylococcus aureus, Salmonella and toxic toxins.
Bad news: As many as 5 samples contain E. coli. The most dangerous strains of this bacterium can cause severe food poisoning and inflammation. E. coli has been found in 5 brands of kefir:
Experts have found mold in Okolitsa kefir. In this case, the test for the presence of poisonous mold toxin was negative.
Replacing milk with vegetable fat
To reduce costs, dairy producers often use vegetable fat instead of milk. Such a measure not only impairs taste and consistency, but also negatively affects the health of the consumer. Vegetable fats were found in 4 samples:
- "People's";
- "Pyatigorsk";
None of the listed manufacturers indicated the presence of vegetable fat in the composition. According to experts, such a drink cannot even be called a kefir product. According to Russian laws, only milk can serve as the basis for kefir and kefir product. According to Roskontrol experts, the presence of vegetable fat in a product clearly indicates its falsification.
Fatness
Experts have checked to what extent the fat content indicated on the packaging corresponds to reality. There were no surprises: the performance of all 36 samples is in perfect order. True, as mentioned above, the required percentage is sometimes achieved by adding vegetable fats.
The presence of starch
Another way to make kefir cheaper is to add starch. This does not affect the safety of the drink, but worsens its taste. Starch has been found in brand products:
- "Village milk";
- "Kind Burenka";
- "People's".
It is noteworthy that in the latter sample the share of starch exceeded 5%. The rest of the drinks from the listed group contained less than 2% of this substance.
Antibiotics
All tested products met the requirements of GOST for the content of antibiotics. At the same time, 9 samples were distinguished by a slightly higher concentration of tetracycline. The experts found the most antibiotics in Davlekanovo and Okolitsa kefir.
A truly healthy drink should be high in protein. This substance promotes more complete absorption of calcium and indirectly speaks of the quality of raw materials. Too low protein content indicates one of the following disorders:
- use of low-quality milk;
- adding water to the milk mixture;
- adding an excess amount of whey.
In most of the samples tested, the protein content was at least 3% - an excellent indicator. Only 3 brands did not meet the requirements of GOST:
- Milk Patterns;
- "Snowball";
Curious fact: all 3 products are declared as compliant with GOST. Practice has shown that this information can not always be trusted.
Chemical indicators
In addition to microbiological indicators, experts examined the chemical composition of the products. The Roskachestvo methodology is aimed at identifying:
- radionuclides;
- traces of hazardous chemical fertilizers;
- heavy metals.
All 36 manufacturers met the standard with a large margin.
Underfilling
Experts of Roskachestvo are increasingly faced with the indication of an unreliable weight of the product on the package. When testing kefir, the discrepancy was found in the only case: the manufacturer "Budennovskmolprodukt" pours only 450 g of the drink into the package, but indicates the package weighs 500 g.
Research results
The researchers failed to identify a clear leader in the ranking. The closest to the ideal were 6 products that received the quality mark. These include 5 brands from the top of the best samples, as well as kefir under the trademark "36 kopecks".
The list of middle peasants included 11 more manufacturers, including such well-known federal brands as Prostokvashino and Domik v Derevne. Roskachestvo experts did not find significant deviations in these samples. The remaining 19 titles received serious comments from experts. The leader of the anti-rating was the manufacturer Budennovskmolprodukt, which failed the test for most of the key parameters.
Experts note that the quality of goods is influenced not only by the production process, but also by the conditions of storage and transportation. In order not to face a spoiled product, buy kefir only in trusted stores and be sure to check the production date. After opening the package, try to use it up within 24 hours. So you protect yourself from possible spoilage of the drink and get the maximum of useful substances.
Advice: if you don't feel like drinking kefir, make something tasty from it. The drink is great as a base for pancakes, manna or fluffy tortillas.
Specialists of Roskachestvo remind: not every person can drink kefir. The drink is dangerous for patients with gastric ulcer and duodenal ulcer. People with high acidity of gastric juice should also refrain from using this product, replacing it with milk. When losing weight, kefir will be a useful source of protein and calcium, but for this it is worth choosing a drink with a fat content of 1%.
Age restrictions work on a very simple principle: the older a person is, the more useful kefir is for him. Doctors advise older people to completely give up milk in favor of this drink. But a fermented milk product is contraindicated for a child under the age of 1 year, as it can cause severe irritation of the delicate mucous membrane and even bleeding.
A detailed rating of kefir trade marks with laboratory testing results is available on the Roskachestvo website. A video report on the research results was also prepared by the Mir 24 TV channel.
Higher education. Orenburg State University (specialization: economics and management at heavy engineering enterprises).
December 2, 2018.
Each of us drinks on average 21.5 liters of kefir during the year. If suddenly you have dropped out of these statistics, urgently correct the situation, because the Russian fermented milk drink is the way to beauty and health! Just do not confuse "live" kefir with its useless fake in the store. Alas, there are a lot of the latter on our shelves.
Nowadays, it has become fashionable to use yoghurts and other Western fermented milk drinks to improve microflora and protect immunity. But some products are not even suitable for the native kefir! Judge for yourself: if there are a maximum of 3-5 types of beneficial microorganisms in ordinary yogurt, then there are more than 20 of them in kefir. Moreover, these are not only bacteria, but also fungi, which have created a unique symbiosis with each other called “kefir sourdough”. Thanks to their well-coordinated work, the fermented milk drink restores the intestinal microflora after taking medications, cleanses the body of toxins, improves digestion, strengthens the immune system, normalizes metabolism and thereby helps to lose weight. If you listen to the opinion of nutritionists and start consuming kefir on a regular basis, within a month you will notice tangible results both on the face and around the waist. The main thing is not to make a mistake with the choice and drink a "live" drink.
Natural and healthy
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 by 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 get 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 culture, therefore, not every enterprise can master the production of real kefir. Simplified, the technology of its production is as follows: milk is disinfected by pasteurization, then in a sterile room at a certain temperature and humidity, a ferment is added to it, thanks to which lactic acid and alcoholic fermentation begins. Its result is a "live" white fermented milk drink familiar to us from childhood. It is not difficult to recognize him on the counter. First, take a close look at the name of the product - it should be called simply “kefir”. Then read the composition - there are only two ingredients in the list of the classic white drink: milk (preferably whole or normalized, not dry) and kefir-based yeast. After that, find information on the presence of living flora on the label: “The number of lactic acid microorganisms at the end of the shelf life of the product is at least 1x10 in the 7th degree CFU / g. The amount of yeast at the end of the shelf life of the product is not less than 1x10 in the 4th degree CFU / g. " And, finally, another distinguishing feature of "live" kefir is the shelf life no longer than 14 days. If the drink can be stored longer, it means that it was subjected to heat treatment (preservatives in kefir are, in principle, prohibited) and has lost its useful essence.
Product a la kefir
Unfortunately, lately many products a la kefir have appeared on our shelves. It is made not with live sourdough, but with the help of dried bacteria: they take a powder and pour it into pasteurized milk. The result is a drink that tastes very much like kefir, but in fact is completely different from it. According to the law, it has no right to be called kefir, therefore it is most often called “kefir product”, “kefirchik”, “kefir ...” and so on. To pass off their goods as valuable fermented milk, manufacturers sometimes write “KEFIR” in capital letters, and add the ending “ny” or “naya” in small print. In addition, the packaging of the "dead" dairy product will lack 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 - CTP (although it is often difficult to see it). However, the drink can be made according to the technical specifications and at the same time 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, sweet fruit children drink with great pleasure, and such a drink is also very useful. In GOST, such additives are not provided, so in this case, do not be confused by TU. The main thing is that the label contains other signs of a "live" drink.
Diet or whole milk?
So that you can choose kefir of the required fat content, milk is normalized before fermentation, that is, it is brought to a certain norm (not to be confused with milk powder!). The cream is separated from the 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 does not undergo normalization and is fermented in its original form obtained from the 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 "comb" 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 a broken or not clot: in order to "break" it, it is recommended to shake the drink before use. The taste of a quality product is clean, slightly pungent, tingling. However, this is the only milk drink that can change over time. It's all to blame for the vital activity of microorganisms, therefore, in the first days, kefir is soft and tender, and by the end of the shelf life it becomes more and more nibbling, sour and spicy. Technologists even have the concepts of "mature" and "immature" product. This drink is also characterized by slight gas formation and the presence of alcohol: yeast ferments milk sugar - lactose and produces alcohol, albeit in very small quantities (up to 1%). Normally, such processes are good, but if 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 pass by the "swollen" containers. Whether you choose glass or polymer bottles, Tetra Pak boxes or cups is a matter of taste. The main thing is not to collect kefir for future use 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 onion 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 the certification mark СТР and GOST R 52093. | |
| 3. Made from two ingredients: milk and kefir-based starter culture. | |
| 4. The number of lactic acid microorganisms at the end of the shelf life of the product is at least 1x10 7th degree CFU / g. The amount of yeast is at least 1x10 in the 4th degree CFU / g. | |
| 5. Snow-white, with a broken or not clotted and clean kefir taste: slightly spicy, tingling and free of foreign odors. | |
| 6. Slight gas formation and the presence of alcohol up to 1% are acceptable. | |
| 7. Has a shelf life of no more than 14 days. | |
Roskachestvo checked kefir. The research covered 36 popular brands. The result is paradoxical: 19 manufacturers showed shortcomings, and 10 others, on the contrary, exceeded the requirements of GOST!
Better than the best samples
Kefirs of ten brands are recognized as the best. They formed the top 10 brands. These are "House in the Village", "Ruzsky", "Ostankinskoye 1955", "36 kopecks", "Avida", "Tommoloko", "Agrocomplex", "Nezhegol", Parmalat and "Prostokvashino". There are no antibiotic traces in the products of these brands, in addition, they are high in protein.
Kefir "Vkusnoteevo", "Dmitrovsky Dairy Plant", "Kubanskaya Burenka", "Derevenskoe Molochko", "Chaban", Goodness Farm and Zorka are recognized as quality products.
The investigated kefir did not contain dangerous amounts of radionuclides, heavy metals and organochlorine pesticides. The poisonous toxin of mold fungi (aflatoxin M1), Staphylococcus aureus bacteria and pathogenic microorganisms were not detected either.
No antibiotics
Experts of Roskachestvo did not reveal any excess of antibiotics in any product. However, in 9 out of 36 kefirs, traces of drugs of the tetracycline group were still found. This is not a violation of the law, but such goods will not be able to receive the state quality mark.
Kefir was studied according to 35 indicators. In addition to Russian manufacturers, the studies included three Belarusian brands. Most of the brands are produced in Moscow, Belgorod, Bryansk, Vladimir, Vologda, Voronezh, Kaluga, Novosibirsk, Novgorod Veliky, Ryazan, Saratov, Tomsk, Leningrad Region, Moscow Region, Kabardino-Balkaria, Bashkiria, Kuban and Stavropol Territories.
But for 19 brands, the study revealed various flaws. An excess of bacteria was found in six brands of kefir. In kefir "Solnyshko Kubani", "Budennovskmolprodukt", "Davlekanovo", "Dairy products from Dubrovka" and "Stavropolsky Dairy Plant" they found E. coli, and in kefir "Okolitsa" there was mold.
The race for cheapness
To reduce the cost of kefir, manufacturers sometimes add starch to the product, although in small quantities - up to 2%. The starch is found in kefir "Budennovskmolprodukt", "Davlekanovo", "Derevenskoe Molochko", "Good Burenka" and "Narodny".
There were no problems with the fat content of proven kefir. All samples were as stated.
"Kefir is a product that does not require a large amount of milk and is almost never counterfeited," says Artem Belov, Soyuzmolok Executive Director.
Kefir is almost never counterfeited
Vegetable fats were found only in four cases out of 36. These are "Budennovskmolprodukt", "Dairy products from Dubrovka", "Narodny" and "Pyatigorsk". Kefir differs from a kefir product only in the leaven used. Therefore, as explained by Elena Yurova, head of the laboratory of technochemical control at VNIMI, the presence of vegetable fats in the product indicates its falsification.
But the producers are in no hurry to put yeast in kefir. By the end of the shelf life, less yeast than required by the regulatory documents turned out to be in kefir of the brands "Bolshaya Kruchka", "Dobaya Burenka", "Korovka Iz Korenovka", "Milava", "Molochny Rodnik", "Pyatigorskiy", "Savushkin product "," Fresh tomorrow "and" Sheksninsky creamery ". However, there may be flaws here not during production, but during storage. According to the expert's conclusion, it is better not to buy kefir of these brands at the end of its shelf life - it will be a completely different product.
Protein content in kefirs of the brands "Dairy products from Dubrovka", "Milk patterns" and "Snezhok" does not correspond to GOST, although these drinks were produced according to the standard.
Payment for the void
For a full analysis of the dairy component of kefir, experts estimated the mass fraction of SNF (dry skim milk residue). The higher this indicator, the higher the quality of the product. A low SNF indicator may indicate either that low-quality milk was used for the production of kefir, or that part of the product was replaced by additives, for example, starch. A low SOMO indicator was recorded in kefir "Budennovskmolprodukt", "Dobraya Burenka", "From the village of Udoevo", "Milk Patterns" and "Narodny".
"Budennovskmolprodukt" distinguished itself in one more thing - in the underweight of kefir. Net weight of kefir was lower than stated. The consumer of this brand of kefir pays 10% of the cost of the goods for ... emptiness. The mass of kefir turned out to be only 450 grams against the declared 500.
