Dominic,
Thanks again for your response. I hope I am not frustrating you with
these questions. I believe in the benefits of kefir based on my study
even before trying it myself and have been spreading the kefir word to
my family which is quite large. (I have 8 brothers and sisters who all
have children of their own) I am self designated to research the
benefits of probiotics among other things and share them with the ones I
care for. One of my sisters asked about the benifits of feeding this
kefir to her children and I had the concern about the alcohol content.
She has a baby with a milk alergy and I am asuming that the cultured
kefir would be beneficial for this. Your answers have been helpful.
Thank you for your patience.
As an engineer and not a chemist I am not aware of any potential harm
from acetic acid. Are you aware of any? If the cacasians cultured
their kefir in skin bags and agetated the bag during the process could
this not have stired the milk exposing more to the air and allowing
acetic acid to form in their process? Would this have disipated some of
the alcohol content?
If you come up with any answers to the other possible natural methods of
reducing the alcohol content I would be very interested. Having grown
up as a member of The Church of Jesus Christ of Latter-day Saints (also
known as Mormon Church) and having been taught to avoid alcoholic
beverages I believe kefir can gain a greater acceptance here and among
others who abstain from alcohol if we can answer this question.
Thanks again and please don't give up on me because of these questions!
Roy
Dominic Anfiteatro wrote:
> From: Dominic Anfiteatro <dna@...>
>
> 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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> ------------------------------------------------------------------------
>
> >>
> >> >
> >> > Community email addresses:
> >> > Post message: Kefir_making@onelist.com
> >> > Subscribe: Kefir_making-subscribe@onelist.com
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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)
>
>
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