CureZone   Log On   Join
Re: Raw milk kefir
VX Views: 14,513
Published: 12 years ago
This is a reply to # 1,550,004

Re: Raw milk kefir

I did some research and I didn't find anywhere that says galactose is produced during the fermentation process. Intuitively it doesn't make sense since kefir isn't sweet.

I'd like to see his sources. I googled kefir and Galactose and the only source I could find was his. As a matter of fact, kefir grains also ferment galactose (as well as lactose)!!

Here are my sources.


The grains cause its fermentation that results numerous components in the kefir including lactic acid, acetic acid, CO , alcohol (ethyl2alcohol) and aromatic compounds.

The major products formed during fermentation are lactic acid, CO and alcohol. Diacetyl and acetaldehyde, whichthat the microorganisms in kefir are not pathogenic. Kefir2are aromatic compounds, are present in kefir (Zourariis used in hospitals and sanatoria for a variety ofand Anifantakis, 1988). Diacetyl is produced by Str. lactisconditions, including metabolic disorders,subsp. diacetylactis and Leuconostoc sp. (Libudzisz andatherosclerosis and allergic disease in the former SovietPiatkiewicz, 1990). The pH of kefir is 4.2 to 4.6 (Odet,Union (Koroleva, 1988). It has even been used for the1995).

"... kefir grains was able to ferment glucose, galactose, ..."

The grains are partially made of galactose.

So I think he has his info a bit wrong here. The production of yogourt slightly increases galactose, this is probably where he is confused. Kefir grains are partially made of galactose, but they don't create galactose.


Printer-friendly version of this page Email this message to a friend

This Forum message belongs to a larger discussion thread. See the complete thread below. You can reply to this message!


Donate to CureZone

CureZone Newsletter is distributed in partnership with

Contact Us - Advertise - Stats

Copyright 1999 - 2022

3.691 sec, (2)