KEFIR
Kefir has long been established as the most popular sour-milk product in the former USSR, where it has always been viewed as the “people’s drink”. It is made of pasteurized milk, while the ferment is based on special “kefir fungi”. This is a product of mixed fermentation - sour-milk and alcohol. Kefir has a refreshing, slightly “acid” taste that is caused by a small (up to 2%) alcohol content, which is made naturally during alcohol fermentation (yeast fungi are also included in the content of kefir ferment). The technology used in the production of authentic kefir is very complicated. First, ferment is needed that was made on the natural kefir fungus. The sour-milk production, prepared without such fungus, “simply doesn't have the rights” to be called “Kefir” – it is just sour curdled milk!

The milk for making kefir is fermented in special double-walled tanks at a temperature of 20 - 25°C for 8-12 hours. The milk “clot” that comes as a result of fermentation is carefully mixed. After that kefir must “ripen” - it is matured for 10-12 hours at the temperature of 14-16°C. As it matures, a complicated bio chemical process takes place in kefir. The yeast causes alcohol fermentation, the equation of albumen and the consolidation of the “clot” itself all happens spontaneously. The ferments, produced by the microorganisms of kefir fermentation provoke the equation of albumen with the manifestation of peptones. The acidity of ready to drink kefir is 85-120T. After maturity, the ready kefir is packaged in an ecologically clean package, cooled down in the freezer to 8°C, and is sent to consumers.

BIOKEFIR
All types of kefir, produced by ElWest, are “biological”, in other words they are based on using live bacterial cultures that are so necessary for the body’s digestive process. Actually, all ElWest products have the right to wear the prefix of “bio.” But under the title of “Biokefir” ElWest produces a very special type of kefir. Bifidus bacteria are added to it. These bacteria live in the healthy intestine and aide the synthesis of the vitamins of group B and vitamin C. Many people recommend the kefir with bifidus bacteria for those who were treated or are still being treated with antibiotics. The antibiotics, while saving people from dangerous infestations, spontaneously destroy all intestinal micro floras. And this leads to the appearance of a large quantity of ammonia while digesting albumen foods and causes acute irritation of intestinal surfaces.

The ammonia gets absorbed in the blood and causes extra strain on the liver; it causes nausea, lowering of appetite, vomiting and other toxic reactions.But adding bifidus bacteria to the daily diet can compensate the harmful effect of antibiotics. The micro flora of the intestines can be restored. “Friendly bacteria” prevent constipation and wind and soften the effects of mild food allergies. The intake of bifidus bacteria can help a lot during the treatment of candidoses of the digestive system. Bifidus bacteria are often used in cases of liver cirrhosis and chronic hepatitis. Sometimes after an ineffective use of Acidophilin sticks, bifidus bacteria prove to be useful. Many doctors believe that adults and children with liver problems should be prescribed bifidus bacteria.

RYAZHENKA
(fermented baked milk)
This is a “delicacy” type of curdled milk. The base is baked milk and cream, matured for several hours at the temperature 95°C. The milk acquires a beautiful cream-beige color, after which the ferment of thermopile races of milk streptococcus are added. But don’t be intimidated by the “scary” scientific names! These are “friendly” to your body and the microbes that are located in your intestine. It helps you to better digest what you had at lunch today as well as all your meals!

And ryazhenka’s taste is completely unique. It is both delicate, and piquant! It provides a refreshing change of pace when used with other ElWest kefir products. By including ryazhenka in your menu, you diversify your table, but keep the general invigoration of your body going strong. In practice, many find the the best effects occur with the alternation of sour-milk drinks, fermented on a variety of live bacterial cultures. Sometimes ryazhenka is called “Ukrainian curdled milk.” Its nearest relative is varenets

TALLINSKY KEFIR
A very tasty and original product based on the same healing kefir fermentation! Its difference is in a subtler and less spicy taste but with a much denser consistency. “Tallinsky” kefir contains many more dry skim milk elements that are achieved by a special process developed by ElWest. While keeping all the useful qualities of ordinary kefir, “Tallinsky” resembles a thick creamy (but not sweet!) cream. It makes wonderful desserts, which you can easily prepare at home. “Tallinsky” is especially good with fruits and berries - raspberry, strawberry, and bananas.

Simply cut them into small pieces, mix them with Tallinsky kefir and present it to your guests. It is a dessert as good as ice cream, but much more healthy, and truly original. And if there are no fresh fruits at hand, any jam can be substituted. Your children will absolutely love it! Of course Tallinsky kefir, just like other ElWest products, contains living cultures of microorganisms, necessary for normalization of the work of the digestive system. In using Tallinsky, you not only enjoy its delicate taste, but also improve your health! Its good food and good health, all in one carton.

BIFIDOK
This is a unique sour-milk drink, excellently combining nutritional and healing qualities, prepared with the use of the kefir ferment and the bifidus bacteria. It is similar to ElWest “Biokefir” but the content of bifidus bacteria is even higher. These bacteria live in the intestine, and take part in the synthesis of group B and C vitamins. Bifidok is often use by people who taking antibiotics, which are absolutely necessary in treating acute infection but can, also destroy the natural and useful intestinal micro flora.

As a result, during the digestion of albumen foods, ammonia appears in big quantities in the digestive tract, which can cause intestinal irritation, nausea, lowering of appetite, vomiting and other toxic reactions. Bifidok, when added to the diet, compensates the harmful effects of antibiotics. The intestinal micro flora gets restored. As the “friendly bacteria” quickly “make order” in the body. They can prevent constipation, soften food allergies and can help a lot in the diseases of the digestive system. People with cirrhosis of the liver or chronic hepatitis say it aids the regulation of metabolism, irreplaceable during disbacteriosis. People say a glass of Bifidok daily is the road to health.

ACIDOPHILIN
This product has a medical sounding name and it is not surprising. A prominent Russian naturalist, Ilya Mechnikov, examined the unique helpful qualities of the bacteria “acidophilus bacillus.” The recipe of curdled milk, which is actually called “Mechnikov’s,” also belongs to him. Acidophilin is well known to the people of the older generation and it was especially popular in Leningrad. And even now the customers of “golden age” often ask precisely for Acidophilin. Why does this drink with the strange name charm them? It combines the best qualities of both kefir and curdled milks: Acidophilin is manufactured with the application of a complicated ferment made out of acidophilus bacillus, yeast, kefir fungi and mesophilic streptococci.

These micro organisms magnificently supplement each other in their effect on the body, especially in middle-aged men or those who are weakened by a serious infection. Acidophilin also possesses antibiotic qualities, but unlike powerful medications, its influence doesn't cause harmful side effects. After the formation of the milk “clot” acidophilus-yeast milk is cooled to 16-18° C and is left to mature for 15-18 hours. At this temperature, acidity doesn't increase (acidophilus bacillus stops multiplying), while yeast develops and in combination with the acidophilus bacteria actively stores medical antibiotic substances. Many believe that the micro flora of Acidophilin can suppress the growth of pathogenic micro flora, in particular, the bacillus of tuberculosis. We invite you to enrich your diet with a diversity of sour-milk drinks and try our Acidophilin.

VARENETS
(fermented baked milk)
This is a milk delicacy based on baked milk made with almost the same technology, as Ryazhenka. But Bulgarian or acidophillian sour-milk bacillus is usually added to the ferment of clear cultures of sour-milk streptococcus. What does it achieve?
A complex invigorating impact on the body! The acidophilus bacteria, participating in fermentation of wholesome milk possess antibiotic qualities (in particular to suppress tuberculosis bacillus). But unlike the strong medicines, their actions don’t cause dangerous side effects.

This is what many call “sour-milk natural healing.” The Bulgarian bacillus, inserted in the complex ferment of Varenets, normalizes the activity of the digestive system; stimulates the work of the liver and the blood system; protects the organism from food allergy; prevents the development of bacterium and sepsis; and works as a prophylactic means of intestinal disbacteriosis. And of course, Varenets has a very nice and original taste. But it’s not just the taste that makes it popular; it’s the great benefits many people get from all of our “alive” bio-curdled milk products.