In 1866, the doctor Jogin sent in the Caucasian Medical Society kefir fungi and reported that he knew Kabardians insist on their cow's milk and yogurt prepared in such a way that they drink as a mare. It was first made scientific report on kefir. Kefir are fermenting pasteurized milk leaven, prepared on kefir fungi that cause lactic and alcoholic fermentation. Depending on the length of ripening kefir distinguish weak (one day), medium (two days) and strong (three) than the duration of maturation, the greater the alcohol content in kefir (from 0,2% - in the weak, to 0,6% - in a strong ).
Are produced the fat yogurt (3.2% milk fat, 59 kcal/100 g), fat with vitamin C, fruit (with fruit syrups) and low-fat (no more than 0.05% milk fat, 30 kcal/100 g). For the main chemical indicators kefir is almost equal to whole milk, and digested and absorbed much better than milk. It stimulates the appetite, tones up the nervous and cardiovascular systems, suppresses putrefactive processes occurring in the stomach and intestines.
