Hi Roy
Good question I thought.
Roy Barrus wrote:
> Dominic,
>
> Thanks for the quick response! Lets say I want to feed this kefir
> milk to an infant and I want to eliminate the alcohol completely from
> the kefir milk but retain the beneficial bacteria and yeasts. If the
> culturing process were done in an open container and for the shortest
> time possible (say in a warm environment) then do you think the final
> alcohol content might be minimized and to what extent? (and what might
> be the shortest time to achive kefir milk?)
>
I would think so. But I presume you are thinking that fermenting in an
open container may dry of the alcohol.. correct?
Well in fact what you will be doing is converting it into acetic acid...
alcohol +O2 = acetic acid.
Also the alcohol that is produced at the bottom of the medium would not
get to disperse to the air . It would be trapped where it was converted.
The amount of alcohol that is produced after 12 to 16 hours would be
very little. 1% is very little alcohol to cause any one, even children
any harm. Under normal conditions there may be that much in friut that
is not fresh from a groccery store!
What age is the infant in concern (if one)?
My answer bellow is just a generalization. Also because of my Italian
upbringing, I may have a different level of concern about children
consumming some (be it very little ) alcohol. I was bought up with home
made wine at the table for all to consume when eating and at some
specific functions like weddings etc.
The Caucasians use to feed their children kefir for thousands of years..
If ti came to that, I would not be inclined to change the natural
compostion of the micro flora because I believe there are unfound
benefits that you may be eliminating with it. Also the type of alchol,
on a molecular level of Kefir, I beleive, has it's own, how can I say...
structure to any other ethenol alcohol... I believe that when an alcohol
is produces in a curtain environment it will be diffenet on a molecular
and unfound level to another same alcohol.. all though a chemist can
show that the chemical compostion is exactly the same. It's like say,
Vit. E for an example. If you have synthetic Vit E and a natural source
of it... all though the chemical composition is pretty well the same, if
you do an electron microscopy image to view the molecular structure, the
synthetic Vit E looks perfect (in a crystalile structure/level) where
the nat Vit E have slight variations and what seem imperfections !...
Do you see what I am trying to point out. I am being very crude here in
terms of absalute correctness but the principal is what I am trying to
point out. I am not being an extreme purist but trying to see the
goodness in the natural science of kefir and for the alcohol to be part
of in that science.
But I understand exactly what your concern is.. though I believe that
the worrying itself of any harm comming to children consuming kefir
with upto 2% alcohol could be more harmfull than the alcohol ever
could be.
As you suggest, I would ferment at a higher temp for app.16 hours . I
do not think that one can say for certain how much alcohol is produced
because of many factors... each batch of kefir do have variations you
see.
I am sure that there are other natural ways one can impliment to keep
the alcohol down to a minimun level too which I would like to
investigate myself...it's funny, I knew way back that this would come up
and be a concern to some people. But I thought that it had to be taken
as a kit and kaboodle type of spirit... It could not have been doing
harm to a race of people who were centarians but be part of the
solution!
I hope this helped you .
Dom
>
> Roy
>
> Dominic Anfiteatro wrote:
>
>> From: Dominic Anfiteatro <dna@...>
>>
>>
>> Hello Roy
>> Roy Barrus wrote:
>>
>> > From: Roy Barrus <roybarrus@...>
>> >
>> > Dominic,
>> >
>> > What alcohol content does kefir milk have? I assume it has some
>> due to
>> > the fermenting process.
>> >
>> > Roy
>> >
>>
>> Your correct in saying that kefir has some alcohol content... due to
>> the
>> yeast may I add.
>> Depending on many factors it is found to contain from 1% to app. 2%
>> and in
>> acceptional casses where the milk may have a high sugar content, 3%.
>> I also
>> think that colder temp's may help to keep the % in the higher
>> numbers?
>> Hope this answeres you question Roy
>>
>>
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>> --
>> My kefir home page where detailed info can be found on kefir making
>> and
>> more:
>> http://www.chariot.net.au/~dna/kefirpage.html
>>
>> Dominic N Anfiteatro
>>
>>
>>
>> u4I & I4u...we're all connected to the web of vita, so what we do fx
>> all...
>> a fact! (dna 2000)
>>
>> Some people complain prickly pears have sharp spines... up to them!
>> I rejoice their fruit is sweet... my choice!
>> Some people only see the bad... their choice!
>> We COULD try looking for the good... up to us! (dna)
>>
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>
Some people complain prickly pears have sharp spines... up to them!
I rejoice their fruit is sweet... my choice!
Some people only see the bad... their choice!
We COULD try looking for the good... up to us! (dna)
|
