Fermentation And The Feermentation Process

Fermentation is a natural anaerobic process that transforms food or drink into something that has more nutrients and lasts longer. This process occurs through the action of microbes and doesn't involve any applied heat. Fermentation is an anaerobic process which means no air is allowed, therefore food is usually stored in pots or jars that prevents air from reaching the food during the fermenting process. Microbe is one of the most important part in fermentation, examples of microbes are bacteria, fungi and yeast. They lower bad microbes (e-coli) and increase the nutrients in the food such as vitamins, this made fermented food healthier and sometimes safer than non-fermented food. There are also many foods in our diet that is fermented, for

Culture for about 24 hours until milk is slightly thickened and aroma is pleasant.

Separate the kefir grains from the finished kefir after milk changes texture and culturing is complete

Place the kefir grains in a new batch of milk.

During the fermentation of milk kefir, the lactobacilli break down lactose to produce lactic acid, while the yeasts make alcohol and carbon dioxide while the acetobacter species make acetic acid. This consumes the lactose and the fat content of the milk making it suitable for lactose intolerant people. It also lowers the pH of the kefir. The exact mixture is hard to identify as this contains strongly on the exact composition of the kefir grains.

Section 3 (performance specifications):

Milk kefir is also known as a ‘liquid yoghurt’, as it tastes very similar to a drinkable yoghurt and has a texture like milk, if the kefir tastes sour, it means that something has gone wrong during the fermentation process. Successfully fermented milk kefir should have a fresh yeast smell, however, if it smells like spoiled/rotten yeast, that can be a sign of either contamination or that the yeast and bacteria which comprise the kefir grains are out of

However, there are also things that people with certain illness need to be aware of when consuming milk kefir. Milk kefir contains histamine and tyramine. People with histamine intolerance must avoid drinking milk kefir as doing so may result in negative health effects. Also, those taking monoamine oxidase inhibitors to treat depression must not drink milk kefir as the high tyramine content may cause dangerous blood pressure spikes. Migraine headaches are associated with both tyramine and histamine, therefore those who suffer do from migraine headache have to stay away from drinking milk kefir.

Section 5 (factors which will affect the fermentation process):

There are a few factors that will affect the fermentation process are temperature, pH, time and aeration.

High temperature may kill the bacterias, low temperature will decrease the rate of fermentation, the best temperature for kefir to ferment is