Contents
- Top 10 brands of kefir in 2022 according to KP
- 1. Kefir with a mass fraction of fat 3,2-4,8% “Korovka from Korenovka”
- 2. Kefir with a mass fraction of fat 3,2% “Prostokvashino”
- 3. Kefir with a mass fraction of fat 2,5% “Shepherd”
- 4. Kefir with a mass fraction of fat 3,2% Parmalat
- 5. Kefir with a mass fraction of fat 1% “House in the village”
- 6. Kefir with a mass fraction of fat 3,2-4% “Ruzsky”
- 7. Kefir with a mass fraction of fat 2,5% “Agrocomplex”
- 8. Kefir with a mass fraction of fat 2.5% “Big mug”
- 9. Kefir with a mass fraction of fat 3,2% “Vkusnoteevo”
- 10. Kefir with a mass fraction of fat 2,5% “Fresh tomorrow”
- How to choose the right kefir
- Popular questions and answers
The benefits of kefir have been scientifically proven: it belongs to natural prebiotics that normalize the intestinal microflora. Kefir contains lacto- and bifidobacteria, as well as a large amount of B vitamins and trace elements. This fermented milk drink, like other products, is laboratory tested. Together with an expert, we have compiled a rating of kefir, which is worth paying attention to in 2022.
Top 10 brands of kefir in 2022 according to KP
1. Kefir with a mass fraction of fat 3,2-4,8% “Korovka from Korenovka”
According to all microbiological and physico-chemical indicators, kefir from Korovka from Korenovka meets the safety requirements. It contains no non-dairy fat, enough yeast and lactic microorganisms. The organoleptic evaluation according to GOST (1) of the product is high: experts rated the taste, smell and color of kefir with the highest score.
Росконтроль в своем рейтинге кефира поставил продукт на первое место, отметив его натуральность, качество и соответствие нормам.
2. Kefir with a mass fraction of fat 3,2% “Prostokvashino”
There is no starch, milk powder and vegetable fats in kefir, and all microbiological parameters are within the normal range. In appearance, smell and taste, the fermented milk drink from Prostokvashino complies with GOST (1). The mass fraction of dry skimmed milk residue indicates that high quality milk was used in the preparation of the product: it is pasteurized, with a sufficient amount of fat in the composition.
After assessing the production, Roskachestvo will assign the Quality Mark to kefir. When evaluating it, no minuses were identified, and the overall rating was 5 – this is the highest score.
3. Kefir with a mass fraction of fat 2,5% “Shepherd”
The fermented milk product from the Nalchik Dairy Plant is manufactured in accordance with safety standards. It does not contain antibiotics, pesticides, heavy metals and radionuclides. The reviews write that kefir has a too sour taste: this was also confirmed by the organoleptic examination. The experts had no questions about the consistency and smell.
The composition of the product does not deviate from the norm, there is no starch and milk powder in kefir. The manufacturer notes an increased calcium content: this is confirmed by independent studies.
4. Kefir with a mass fraction of fat 3,2% Parmalat
Kefir passed laboratory tests from Roskachestvo twice: in 2020 and in 2021. Already for the first time, it met the mandatory requirements of the legislation and the advanced standard of Roskachestvo. The composition did not find vegetable fats, starch and milk powder. But the number of lactic microorganisms and yeast is normal, which makes the product not only of high quality, but also beneficial to health.
In the Roskachestvo rating for 2021, Parmalat kefir with a fat content of 3,2% took second place.
5. Kefir with a mass fraction of fat 1% “House in the village”
The product does not contain bacteria of the Escherichia coli group, staphylococci, antibiotics and mold. According to the tests carried out by Roskachestvo, kefir is made in accordance with GOST (1). It may seem too sour to taste, but all the organoleptic indicators of the fermented milk drink are normal.
The only negative is that the protein in the composition is 26% more than indicated on the label. Such an excess is not always, but still may indicate the addition of components with a high protein content to the product. And many of them should not be present in the composition. For example, dry milk.
6. Kefir with a mass fraction of fat 3,2-4% “Ruzsky”
The content of proteins and fats is normal: they are the same amount as indicated on the package. Kefir does not contain antibiotics, non-dairy fat, starch, traces of heavy metals. According to all requirements, this fermented milk product complies with safety standards: this applies to both microbiological and physico-chemical parameters.
Роскачество после проведения лабораторных испытаний и технического аудита предприятия присвоило кефиру под торговой маркой «Рузский» российский Знак качества.
7. Kefir with a mass fraction of fat 2,5% “Agrocomplex”
Kefir under the trademark “Agrocomplex” is made from high-quality raw materials, without the addition of powdered milk. It contains a sufficient amount of fats and proteins, the product has a high content of calcium. According to all requirements, kefir complies with GOST (1). The organoleptic evaluation showed slight deviations from the norm in the taste of the product: it is slightly bitter. The reviews write that kefir does not deteriorate for a long time, subject to storage conditions.
8. Kefir with a mass fraction of fat 2.5% “Big mug”
Kefir from the “Big Mug” contains a lot of calcium. The product does not contain starch and milk powder. A fermented milk drink is produced in a convenient package with a large neck and a dense bottom: this is a plus for storage. There are slight deviations from the norm in organoleptic parameters: the color is white with a yellowish tint, with an acceptable milky white.
9. Kefir with a mass fraction of fat 3,2% “Vkusnoteevo”
The product does not contain mold, traces of heavy metals and starch. According to organoleptic indicators, it corresponds to the norm: the taste and smell are purely sour-milk, the color is milky white, the consistency is homogeneous with a small clot. Kefir contains enough proteins and fats, but few dairy microorganisms.
10. Kefir with a mass fraction of fat 2,5% “Fresh tomorrow”
Fresh Tomorrow branded kefir is free of starch and non-dairy fat. The smell and taste of the product has deviations from GOST: the smell is slightly sour milk, pasteurized milk is felt in the taste. Despite this, kefir is high in calcium and does not contain substances hazardous to health (1).
How to choose the right kefir
She told about the choice, taste of kefir and the conditions of its storage. Natalia Pchelintseva, Food Certification Expert, Serkons Group of Companies.
First of all, we pay attention to the composition of the product (pasteurized milk and sourdough, cream and kefir fungi are allowed), the date of manufacture, and the expiration date. For some, a specific manufacturer and regulatory document (GOST or TU) is important, according to which the product is manufactured. Equally important is the integrity of the packaging and clear labeling with all the necessary information.
According to GOST (1), the taste and smell of kefir must be pure sour-milk, without foreign tastes and odors. Slightly spicy and yeasty aftertaste is allowed. If kefir is too sour, or vice versa, does not have a characteristic sour-milk taste and smell, this is already a deviation from the norm.
Popular questions and answers
The shelf life of natural kefir depends on the packaging and reaches an average of 10-14 days. Kefir in glass bottles can be stored for 36 hours, and in polymer containers – 72 hours. The “older” the product, the more acidic it is, the content of alcohol and lactic acid increases in it.
Subject to the manufacturing technology and proper storage, the alcohol content in three-day kefir does not exceed 0,6%, two-day – 0,4%, one-day – 0,2%. Only the last two species are used in baby food.
Sources of
- GOST 31454-2012. Kefir. Specifications. URL: https://docs.cntd.ru/document/1200096704.ru/document/1200096908