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Kefir
& Tri-Fit Starter Cultures |
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VitaLac sells cultures and bacteria to produce Kefir
and Tri-Fit Probiotic using
animal or vegetable milk. |
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I.
Kefir
Starter Culture Sachet* |
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Definition:
The fermented milk product called Kefir is a refreshing sparkling
drink, rich in tradition, in which, along with lactic acid
fermentation, a slight amount of CO2 is produced. |
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Historical
background: Kefir originally comes from the Caucasus, where inhabitants have been
consuming this beverage regularly from childhood on.
The long life expectancy of the Caucasians and
the absence of civilizational diseases have given Kefir its
reputation as “the
drink of the centenarians”.
Kefir has also been enjoyed in
Europe for approximately
100 years.
Benefits Kefir has many benefits
including better digestion of fats, proteins and carbohydrates, and
has been known for thousands of years for its anti-aging and immune
enhancing properties.
Kefir is an ancient cultured food
rich in amino acids, enzymes, calcium, magnesium, phosphorus and B
vitamins. Easy and fun to make at home, it is superior to commercial
yogurt. An absolute must after antibiotic use!
Unlike yogurt, kefir can actually
colonize the intestinal tract and is simple and fun to make at home.
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Kefir Vital-Ferment Sachetes can be stored in the
refrigerator (4-6°C)
at least 12 months.
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Characteristics: |
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Content: Kefir Starter Culture
contains freeze-dried Kefir flora or beneficial bacteria as: Lactococcus
lactis, lactococcus cremoris, Lactococcus diacetyl
lactis, Leuconostoc mesenteroides, Lactobacillus Kefyr
(thermophilic), Klyveromyces marxianus var.
marxianus, and Saccharomyces unisporus, dextrose as a carrier (not from corn)
and yeasts (among others:
Candida keyfr).
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Used
Milks: Kefir is usually made with
cow's milk but can be made with soy, coconut, rice, goat, or sheep
milk (some varieties of milk yield a more watery kefir than cow's
milk). |
| Ingredients: |
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Milk: 1 Liter of milk (raw, grade-A, whole
milk, skimmed milk, milk prepared from milk powder or UHT milk). |
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Kefir Starter Culture: 1 sachet |
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Preparation: Very
simple specially if you use UHT-type Milk. Depending on ambient
temperature, a batch is finished in 20-24 hrs. Full instructions
accompany the product. |
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Product yield
- 1 sachet, used 14 times repeatedly, yields 14 Liters of Kefir |
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Shelf life
of Finished Product - Lactic acid produced by lactic acid bacteria has
a preserving effect. During this time, however, the acid content will
increase, since the microorganisms (mesophilic culture) maintain moderate
activity even in the refrigerator - take this into account as you may
have to progressively lessen the fermentation time with each new batch. |
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| Problems,
Causes & Tips |
| Kefir is too fluid: |
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Cause:
The
Kefir was stored too long before being used to inoculate the 2nd
batch.
Solution:
No
later than 3 days after preparing the 1st batch, remove 4-6 Tablespoons of Kefir and inoculate the
next batch |
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Cause:
Fermentation temperature
& time: The
milk temperature was too hot or too cold when starter
culture was added, or fermentation
time was too short - the ferment/culture was damaged.
Solution:
Observe fermentation temperatures & times indicated. |
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Cause:
Inhibition
of the microorganisms |
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Taste is too sour: |
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Cause: Fermentation
temperature was too high - the lactic acid bacteria develop faster
and dominate and the yeasts are inferior, resulting in the absence of
CO2 production.
Solution:
Carefully
observe fermentation time indicated in order to allow the yeasts to
promote the metabolic process sufficiently |
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Unusual taste and/or
surface mould: |
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Cause: The
undesired breakdown of the milk components due to the possible
presence of foreign microorganisms resulting from unclean working
procedure
Solution:
Prepare
Kefir under sanitary conditions to prevent contamination by foreign
bacteria. |
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Cause: Sources
of contamination: insufficiently heated milk, water, air, unclean
equipment.
Solution: Rinse equipment with boiling water, scald the milk, avoid
long exposure to air |
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Dispose
of the entire batch!
Do
not consume the defective batch and do not use it to inoculate a new
batch - Start a new batch with a new Starter Culture/Ferment! |
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II.
Tri-Fit
Probiotic Sachet* |
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If
you do not tolerate milk use Tri-Fit: a powdered foods supplement in daily serving
sachets, with the same beneficial effects of yogurt or Kefir.
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Definition:
Probiotic means "for life“.
Probiotica - These are living microorganisms
which have a positive influence on the microbial balance of intestinal
flora.
Prebiotica - This includes
Oligofructose, a
soluble vegetable fiber which stimulates the growth of probiotic
microorganisms.
Tri-Fit is a combination of the probiotic and
prebiotic elements - a symbiosis of both - that promotes good health and well-being through a
healthy intestine.
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Content: TriFit contains the following freeze-dried microorganisms:
Tri-Fit is gluten free.
Tri-Fit is slightly sweet
and pleasant in taste.
Tri-Fit is a Probiotic Food Supplement +
Oligofructose: A nice combination of Pro- and Prebiotica - all in
one - intake with:
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Living microorganisms which have a positive
effect on your well-being and health.
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A specific dietary fiber which
stimulates the activities of beneficial intestinal bacteria as well as
regulate bowel function
If you do not tolerate milk,
use Tri-Fit: a
powdered foods supplement in daily serving sachets, with the
beneficial effects of yogurt or Kefir!
Try beginning your day with cereal, natural
yoghurt, natural kefir or fruit, lightly sweetened with a portion of
Tri-Fit.
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Did you know that: |
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About 1 to 1.5 kg of our body weight is made up of
microorganisms living in our intestine. They form the vital intestinal
flora. Approximately 100 different species of these having a total cell
count of 1014 individual cells are present in our intestines, mainly in
the large intestine.
The main probiotic microorganisms found in the
human intestine are Bifidobacteria and Lactobacilli.
Bifidobacteria as well as Lactobacilli belong to
the first bacteria that dwell in the intestine of babies and become an
essential component of intestinal flora. You can say that both accompany
humans from the very beginning of life.
TriFit supplies your intestine with high numbers
of the probiotic bacteria Lactobacillus Acidophilus and Bifidobacteria
longum.
The ingredient Oligofructose promotes the growth
and multiplication of beneficial intestinal flora such as Bifidobacteria and
Lactobacilli. Oligofructose is a vegetable fibre that can be metabolised
by these microorganisms - It has also the effect of roughage.
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Altogether this promotes the natural balance and regeneration of intestinal
flora, the intestinal part of the human immune system metabolism, through
improved digestion
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Bifidobacterium longum - BB 536 - was preserved
and is maintained in the culture collection of Morinaga Milk Co., Ltd.
in Japan. This strain has been used commercially in various food
applications.
Summery of the physiological effects of BB 536:
The results showed that administration of BB 536 led to an improvement
of fecal flora including an increase in numbers of Bifidobacterium and a
decrease in numbers of harmful bacteria, a decrease in levels of
intraintestinal putrefactive products such as ammonia and of enzymes
activity. Alleviation of constipation, immunopotency, resistance against
pathogens or various toxins, repression of diverse types of cancers,
enhancement of bone density, etc.
How to use Tri-Fit - The daily serving sachets
enable you to take triFit at your convenience with food or a cold drink
of your choice (yogurt, desserts, breakfast cereals, milk, fruit juice,
etc.). Open a sachet and sprinkle its contents onto your food or into
your drink.
Simply sprinkle the content of the sachet onto
your food or stir it into a drink. Please note:
- Do not sprinkle the powder on hot food
(> 45°C/ 11°F) - It may kill the microorganism.
- Do not expose
to direct heat - Heat may
reduce the probiotic effect of the microorganisms.
Daily Intake: 1 sachet per day for children and
adults. We recommend regular consumption. Calories per 5g-sachet: 42 kJ/
10 kcal
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