12 best kefir

Doctors say that a person should consume thirty-six liters of yogurt per year. If you count on the day, it turns out quite a bit - just a hundred grams. Russians, on average, drink about twenty liters, which is almost two times less than the required rate. Perhaps not everyone knows that kefir not only quenches thirst, but also improves health. True, such a therapeutic effect on the body has an exclusively natural product. How, then, from the variety presented on the shelves, choose the beneficial kefir? Which manufacturer to give preference? What is more useful: kefir, ryazhenka or yogurt? These questions will be answered by our article. Expertex experts also prepared a rating of 12 best kefirs.

What is more useful kefir, ryazhenka or yogurt

Product	ADVANTAGES	LIMITATIONS
KEFIR	+ HIGH CONTENT OF MICROELEMENTS: FLUORINE, IODINE, COPPER; ESTABLISHING THE DIGESTION; + CONTAINS BACTERIA THAT LEAD TO MICROFLORA; + WHEN PRODUCED, DO NOT USE FOOD FILLERS; + EXCELLENT COMBINES WITH FISH, MEAT PRODUCTS, AS WELL AS EGGS, POULTRY AND OTHERS, CONTAINING PROTEINS; + RICH WITH CALCIUM, THANKS TO WHAT FOOD IS DECOMING BETTER; + CONTAINED MICROORGANISMS CONTRIBUTE TO THE REMOVAL OF TOXINS AND STOPPING THE REPRODUCTION OF PATHOGENIC MICROORGANISMS; + FAT PRODUCT IS IDEAL FOR A DIET.	- FRESH KEFIR DIFFERENT FROM THE THREE-DAY: THE FIRST PROVIDES A WEAKEN EFFECT, AND THE SECOND - REVERSE; -BRACKING AND GAS-FORMING ELEMENTS, THEREFORE CONSUMPTION IS NOT RECOMMENDED TO PEOPLE WITH SENSITIVE GASTROINTESTINAL TRACT; - IS CONTROLLED TO PEOPLE SUFFICIATING GASTRITIS AND URINARY WITH INCREASED ACIDITY OF GASTRIC JUICE.
ROWEL	+ RICHS USEFUL SUBSTANCES: VITAMINS, SULFUR, IRON, PHOSPHOR, CALCIUM, MAGNESIUM; POSSESSING A GENTLE, SLIGHTLY TASTE; + EXCELLENTLY HARMONIZED WITH BERRY AND FRUIT DISHES, AND ALSO HELP-FREE BAKERY PRODUCTS; + NO CONTRAINDICATIONS FOR PEOPLE HAVING DISTURBANCES IN THE WORK OF THE ZHKT, AND THOSE WHO HAVE A GASTRIC JUICE WITH HIGH ACID.	-IN DIFFERENCE FROM KEFIR AND YOGHURT, HIGH-CALORIUM, THEREFORE WILL NOT SUIT FOR DIET.
YOGURT	+ NATURAL PRODUCT CONTAINS A LARGE NUMBER OF VITAMINS, ORGANIC SATURATED FATTY ACIDS, MACRO AND MICROELEMENTS, MONO AND DISACHARIDS; IN COMPARISON WITH KEFIR, THE INCREASED CONTENT OF PROTEIN; + USEFUL BACTERIA SURVIVE BEFORE HAPPING IN THE INTESTINAL TRACT AS NONCEPTUAL TO THE VENTRICOUS JUICE; + LETS FROM THE ORGANISM OF STAPHYLOCOCCY, STRAPTOCOKY, TYPHOSIC STICKS; + POSSESSES NEUTRAL TASTE; + RECOMMENDED FOR THE USE OF PEOPLE WHO HAVE LACTUS IMPATIBILITY; + IDEAL FOR DIET.

How to choose kefir

1. Varieties. It is produced by reservoir or thermostat method. This characteristic does not affect the quality, although the thermostat has a much more saturated taste. The sharpness and sourness in kefir increases during the entire storage period, therefore kefir, which has just been on sale from the conveyor, will be much softer than three to five days.The inscription "kefir drink" means that you have a product that can quench your thirst, but does not have any benefit to the body.
2. Fat. There is a fat (2.5-4%) and low-fat (up to 2.5%) drink. It all depends on the milk used in the production. Having the lowest percentage of fat is made from skimmed milk. On the shelves also come across kefir with a fat content of about 6%, but cream is present in this product. Remember that it is better to satisfy hunger kefir with an average indicator of fat content, and it will taste much more pleasant, richer. However, for the diet table should not buy a product with a fat content of more than 2.5%.
3. Ingredients. The useful product will always be made from yeast on kefir fungi and pasteurized milk. In addition, the composition includes bifidobacteria and lactobacilli, as well as special yeasts. Protein must be at least three percent, only then can we talk about quality and benefits. Beta-carotene and vitamins of groups A, B, C are usually found in high-calorie kefir, the fat content of which is in the range of 3.2-4%. Classic real kefir can not contain preservatives, any additives from berries, fruits, etc., dyes, flavors and other things.
4. Leaven. Made from kefir fungi. They have the benefits of treating the human body. For this, the manufacturing process must be followed. Modern manufactures have learned to make kefir using dry milk, which increases the shelf life instead of the usual sourdough. But this product is not kefir, and kefir drink, which must be indicated on the label.
5. Degree of maturity. The accumulation of alcohol, protein swelling and the level of acidity affect the degree of maturity: the weak happens on the first day after production, the average - on the second, strong - on the third. The higher the maturity, the stronger the effect of the product on the gastrointestinal tract. People with diseases of the digestive tract is better to use fresh kefir, which has not more than two days from the date of manufacture.
6. Shelf life. Always pay attention to shelf life. This kefir in unopened container is stored no more than seven days. There are manufacturers whose product does not deteriorate for a longer time due to the addition of various components, but in any case this period should not exceed ten days. After opening the package, drink should be consumed no later than two or three days. In hot weather, buy only freshly made kefir, even if it is in the refrigerator.
7. Information on the label. In addition to the date / time of manufacture, shelf life, composition and manufacturer, information should be provided on how much fermented milk bacteria and yeast are contained per gram, as well as the percentage of fat content. See also on GOST, the product made in accordance with GOST has the designation - 314054. The abbreviation CTP says that when making kefir the technical regulation was not violated.
8. Packaging. It is on the packaging depends on the safety of the beneficial properties of the drink. Inexpensive, but also not providing long storage - a package of dense polyethylene. Perfectly protects from light and air. Kefir in this package will not spoil for five to ten days. In plastic bottles and tetra-packs, the product can be stored for much longer - fourteen days.

Top Kefir Rating

Nomination	a place	Name of product	rating
Top Kefir Rating	1	B. Yu. Aleksandrov 3.2-4%	4.9
	2	Piskarevsky 2.5%	4.8
	3	Ostankino 1955 3.2%	4.8
	4	"Losevo" 2.5%	4.8
	5	"Mokshansky" 1%	4.7
	6	BioMax 1%	4.7
	7	Kozelsky 3.2%	4.7
	8	Brest-Litovsk 3.6%	4.6
	9	"From Vologda" 2.5%, PC "Vologda Dairy Plant"	4.5
	10	"Snowball" 2.5%, JSC "Laktis"	4.5
	11	"House in the village" 1%	4.5
	12	Prostokvashino 1%	4.4

B. Yu. Aleksandrov 3.2-4%

Rating: 4.9

Leading the rating of kefir from the premium line of food. For the manufacture used selected whole milk, natural yeast on fungi.Boris Yuryevich, the founder of the company, cares about the reputation of the production, therefore he answers with his name, which acts as a guarantor of the highest quality. Buyers know that paying money is not for the brand.

The fat content of the drink is in the range of 3.2-4%. Kefir is made by thermostatic method (when fermentation takes place in the bottle that goes on sale later), therefore the product has a rich taste and a thick, sour cream-like consistency. Before use, the package should be shaken to stir the contents. It is important to note that the drink contains 3 g of protein, and this indicates the utility, and 4 g of carbohydrates. Calorie high, 57-64 kcal, so kefir is not suitable for a diet. A plastic bottle with a cap is used as packaging.

Piskarevsky 2.5%

Rating: 4.8

The second line is natural kefir with a maximum of useful properties. It is made from whole and skimmed milk, and also ferments on kefir fungi. The fat content is average, so the product is suitable for use by those who are on a diet or want to keep themselves in shape. The energy value is 50 kcal, which is slightly more than the low-fat counterparts with one percent.

Doctors recommend, if there are no contraindications, to drink a drink in the morning, for breakfast, in order to start digestion. Kefir can be drunk not clean, but added to flakes, muesli, etc. Proteins and carbohydrates in Piskaryovsky, as in the previous product, are 3 and, respectively, 4 g. shelf life. A drink is produced at the St. Petersburg dairy plant of the same name. According to users, kefir can be found in most supermarket chains and hypermarkets.

Ostankino 1955 3.2%

Rating: 4.8

The third position gets the expansion of a well-known brand. Subbrand combines food products made with regard to GOST, which has not changed since Soviet times. That is, the buyer receives products made in accordance with the old recipe, but in terms of modern technological production. Three generations of metropolitan residents have grown on products with such taste. Nowadays, young people can try what their grandparents and parents ate.

Kefir with a high fat content, 3.2%, is made from pasteurized selected milk and sourdough on kefir fungi. The product passed independent laboratory tests of Roscontrol, the results of which were recognized as complying with the mandatory legislative requirements and quality standards. No harmful substances were found in it (radionuclides, heavy metals, antibiotics, etc.). Yeast and mold are in acceptable standards, the drink also has the required amount of proteins - 3 g. The presence of starch and milk powder was not detected, which means the manufacturer did not save on raw materials.

"Losevo" 2.5%

Rating: 4.8

The fourth is kefir made using natural cow's milk. In the composition there is a fat-free and whole, as well as sourdough on kefir fungi. Unfortunately, the protein in the drink of this manufacturer is less than necessary - 2.8 g, but the difference is not critical. Due to the moderate fat content, the energy value is no more than 50 kcal. Lactic acid organisms per 1 g - 107 CFU. Make kefir in the Leningrad region of local milk.

According to users, the product has a creamy soft taste, where there is very little acidity. The consistency is uniform and quite thick, because the drink has an average fat content. As the main minus indicate a small number of points of sale because of what will find it will not be possible in all stores. You can buy kefir in half-liter and liter plastic containers.

"Mokshansky" 1%

Rating: 4.7

In fifth place in the rating of kefir dairy plant "Mokshansky", founded in the thirty-eighth year. At the moment, it is the largest in Penza and the region, meets all European standards. The plant is equipped with the latest equipment, thanks to which production of high-quality food products with a relatively long shelf life is adjusted. By production chemical additives and preservatives are not used. Products coming off the conveyors are of high quality and traditional taste.

One percent fat content kefir is made in a thermostatic way, so its taste is saturated. Made from pasteurized milk and sourdough on kefir fungi. Calorie content is small, only 40 kcal, so for a diet drink is ideal. It is recommended to drink for dinner or as a snack, so as not to harm the figure. Carbohydrates here 5 g, and proteins - 2.8 g, which is slightly less than normal. Produced product according to GOST. Available in a plastic bottle with a cap.

BioMax 1%

Rating: 4.7

The sixth line goes to biokofir, made from normalized and reconstituted milk, as well as yeast starter and with the addition of bifidobacteria. The manufacturer claims that the drink helps to improve the work of digestion, the restoration of microflora. The product is low-fat, so the caloric content allows you to use it during the diet, for example, as a snack or a light dinner. Biokefir for sale in plastic bottles.

The drink passed an independent laboratory study, the results of which were considered to be completely safe, since no harmful bacteria, pathogenic microorganisms, mold and antibiotics were found. On the contrary, the presence of the required number of beneficial bacteria was revealed. Biokefir in the composition has folic acid and vitamins A, E, D, H. However, as it turned out in the verification process, the label indicates information that is not reliable, because the protein content exceeds this value by more than ten percent. But it is impossible to call it a disadvantage, because protein makes the product useful and of high quality.

Kozelsky 3.2%

Rating: 4.7

The seventh position gets live kefir, improves immunity. Produced on normalized pasteurized milk, live kefir fungi, which made a leaven. Lactic acid microorganisms contain - 107 CFU / g, and yeast - 104 CFU / g. Proteins, as expected, 3 g. The energy value of the drink is 57 kcal, which is quite a lot for a diet product. We recommend to pick up a kefir with a lower amount of fat content for dietary nutrition.

Users in numerous reviews emphasize that the drink has a creamy natural taste without a pronounced acid. The consistency is uniform and medium in thickness. There are no lumps, and bubbles in moderation, which indicates high quality.Many also liked the convenient packaging, which you can take with you on the road and drink on the go at any time. To do this, the box has a screw cap, angled.

Brest-Litovsk 3.6%

Rating: 4.6

The eighth is kefir from Savushkin Product. Made from pasteurized normalized milk and yeast on kefir fungi. Protein in the product contains less than the norm - 2.8 g, and carbohydrates - 4 g. Caloric content is quite high, 60 kcal, as the fat content of the drink is high. The manufacturer indicates that the consistency is thick, and recommends that you necessarily shake the package before use.

Users praise the classic taste of kefir, saying that it is very saturated and does not have a strong acid. Lactic acid microorganisms and yeast that are in the composition of the drink have a positive effect on the intestinal microflora, normalizing the work of the entire gastrointestinal tract. Food is better processed and digested. The product is bottled in plastic bottles with an airtight lid.

"From Vologda" 2.5%, PC "Vologda Dairy Plant"

Rating: 4.5

At the ninth place is biokefir, made from whole and skimmed milk, leaven on kefir fungi and with the addition of bifidobacteria. Recommended as a therapeutic and prophylactic agent, if there are no contraindications, for example, increased acidity of gastric juice. Promotes improvement of the digestive tract, digestion. The taste is soft and has no strong acid.

The drink contains a sufficient amount of protein, the required 3 g, but there are a lot of carbohydrates here - 11 g. The energy value is 49 kcal. Use kefir as dietary is not recommended. Experts advise to drink the product in the first two or three days, until the beneficial bifidobacteria are dead. To do this, the expiration date specified production time. Packaging in the form of a box does not have a lid, so it will be inconvenient to use biokefir on the road

"Snowball" 2.5%, JSC "Laktis"

Rating: 4.5

The tenth line is occupied by a trademark that combines a wide range of traditional dairy products: kefir, yogurt, cottage cheese, sour cream, butter, etc. They differ from their counterparts in natural composition and are in the middle price segment. In the production process does not occur heat treatment, so all living components, lactic acid microorganisms, bifidobacteria, do not die, retaining their beneficial properties. The drink is made from pasteurized milk and sourdough on kefir fungi.

Kefir participated in independent laboratory studies, the results of which were recognized as high-quality and safe. No harmful elements such as heavy metals, pesticides, antibiotics, etc. were found. The content of mold and yeast does not exceed the norm, and microbiological indicators meet all requirements. Examination showed a sufficient amount of fat and protein.

"House in the village" 1%

Rating: 4.5

The eleventh position gets kefir popular brand, made from pasteurized milk and live sourdough. Contains the required amount of protein - 3 g. Calorie is small, is 37 kcal.Such a small figure suggests that the drink is perfect for a diet table.

The product participated in the independent examination of Roskoschestvo, as a result of which no pathogenic microorganisms and harmful substances (heavy metals, pesticides, antibiotics, etc.) were detected in it. The drink is recognized as safe and compliant. It has low acidity. It has the required amount of lactic acid microorganisms and yeast. Recommended for diet. Identified discrepancy in the amount of protein. The figures were twenty-six percent higher. This may indicate a disruption in production or the addition of, for example, milk powder.

Prostokvashino 1%

Rating: 4.4

Closes the rating of another inexpensive kefir with a famous name. Made from skimmed pasteurized milk and lively sourdough. Contains a slightly smaller amount of proteins - 2.8 g, instead of 3 g. The energy value is 36 kcal. The drink is ideal for losing weight, therefore it is recommended for the diet table.

Kefir participated in independent laboratory studies, the results of which were named safe and produced without violations. No bacteria, pathogenic microorganisms, antibiotics, mold were detected. The commission during the tasting process noted a sharp taste, which corresponds to a product made according to GOST. The content of lactic acid microorganisms and yeast meets the stated in the labeling.

---

Attention! This rating is subjective, is not advertising and does not serve as a guide to the purchase. Before buying, you should consult with a specialist.