Distinguish, differentiate, compare and explain what is the difference between Kefir and Yogurt. Comparison and Differences.
Difference between Kefir and Yogurt
Kefir is a fermented milk product which is believed to have originated from the Caucasus Mountains in Eastern Europe. Commercial Kefir is produced from a milk product that is heated to remove possibly pathogenic bacteria. Then, a mixture of bacteria and yeasts is added for fermentation. This starter culture is called kefir grains which has a cauliflower like appearance. This is what gives kefir a unique taste and texture. Home grown Kefir only requires grains. The bacteria used in kefir production is Lactobacillus caucasius which turns the lactose to lactic acid. This results to its tangy taste. Meanwhile, the yeasts, Saccharomyces kefir and Torula kefir, ferment lactose into a small amount of carbon dioxide and alcohol.
Yogurt is another fermented milk product which is made through bacterial fermentation of milk. The bacteria used in the production of yogurt is called “yogurt cultures”. In the process of fermentation, the lactose (milk sugar) is turned into lactic acid as a by-product. This gives yogurt its tangy taste and texture. Some of the probiotic strains it contains are Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus
Both kefir and yogurt are cultured or fermented milk products. However, their main difference lies on the strains of probiotics they contain as well as the amount. Another difference between the two is that the beneficial bacteria that is in yogurt are only transient. This means these bacteria only reside in the intestines for a certain period of time. However, these bacteria maintains the balance of the digestive system. On the other hand, kefir contains probiotics which are more likely to colonize the intestinal tract. This means that probiotics from kefir are able to multiply and establish their colony there for a longer time.