Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
WO 96/03052 Zi 95763 PCT/AU95/00353
1
STARTER CULTURE RECEPTACLE AND 1VIETHODS USING THE SAME
TECHNICAI. FIELD
This invention relates to a device for use in making fermented milk
products and methods of making such products utilising the device. Methods
of making kefir and yoghurt using the device are given as particular examples
of the invention but it will be appreciated that the invention is suitable for
making any fermented milk product. In particular, the invention relates to
methods for the home manufacture of fermented milk products.
BACKGROUND ART
Fermented milk products have been known for centuries. Such products
include sour cream, buttermiik, kefir, koumis and various cheeses.
Yoghurt is a fermented milk product which has been known for over a
thousand years. The product is believed to have originated in Asia where
Turkish nomads were producing material referred to as "yoghurt" by the 8th
century AD.
While the nutritive value of yoghurt is primarily determined by the milk
from which it is made, yoghurt has the advantage that it is more easily
digested
than milk. Furthermore, yoghurt has therapeutic value and is used in
treatment of intestinal disorders. liver and bile disorders and in the topical
treatment of skin and oral disorders.
Yoghurt is therefore a product with considerable market appeal and
processes are available for large scale production. However, there is also
interest in home production of yoghurt. particularly when a product not
available commercially is desired.
In home production. the usual process followed is to precook milk. cool
to an incubation temperature, and add a yoghurt culture. Generally, a fresh
yoghurt culture is used with each batch of milk.
Yoghurt cultures are known which comprise micro-organisms aggregated
with an inert material. Such cultures can be used to prepare yoghurt from a
first batch of mllk then transferred to a second batch of milk for conversion
to
yoghurt followed by a further transfer and so on.
A portion ofyoghurt produced from a first batch of milk can also be used
as a starter culture for a second batch of milk. Further transfers can be made
but eventually portions will become ineffectual as starter cultures.
Home production of yoghurt may be facilitated by using a process which
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includes the step of transferring an aggregated starter culture or portion of
yoghurt to additional batches of milk. However, devices or systems for
facilitating such transfers are not known.
SUMMARY OF THE INVENTION
It is an object of this Invention to provide a device which may be used In
kefir and yoghurt making processes and processes for making other fermented
milk products which involve transfer of starter cultures.
In one aspect, this invention provides a receptacle for a starter culture for
a fermented milk product, the receptacle having a plurality of openings in
walls
thereof, wherein said openings are sized to prevent egress of aggregated
fermented milk forming micro-organisms retained within the receptacle or to
limit egress of fermented milk product formed In the receptacle but which at
least allow passage of milk and free fermented milk product forming micro-
organisrns.
The term 'starter culture' includes free as well as aggregated micro-
organisms. The term also includes a portion of fermented milk product which
contains fermented milk product-producing micro-organisms.
The term 'fermented milk product' includes products which are
sometimes referred to as 'cultured milk products'.
The receptacle can be any shape and is dimensioned and configured as
appropriate for the container of the milk which is to be fermented. The
receptacle can range in shape from a compact 'bullet-shaped' article to a
member having an elongate tubular shape.
In particular embodiments of the invention, the receptacle is
advantageously fabricated from a material which allows the receptacle to float
on the surface of milk with at least a portion of the receptacle below the
surface. To aid buoyancy, an extemally projecting member can be provided
around the receptacle to support the receptacle on the surface of the milk.
The receptacle can also be used submerged in the milk In which case the
receptacle is advantageously fabricated from a material having a density
greater
than that of milk. For ease of retrieving a submerged receptacle, the
receptacle
can have associated therewith a member extending from the receptacle to above
the surface of the milk. Typically, the member is a flexible member such as a
chain. Receptacles fabricated from a material having a density greater than
milk are preferably fabricated from stainless steel.
The receptacle can also be used with a milk-containing vessel of
dimensions such that the receptacle is supported by the nock of the vessel. If
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present, the externally projecting member around the receptacle can be used
to support the receptacle in the vessel.
The openings in the receptacle, as well as allowing milk to contact the
starter culture, also allow a fluid such as water to be flushed through the
receptacle. This can be advantageous to reduce the amount of set yoghurt or
other fermented milk product in the receptacle prior to transfer of the
receptacle to a fresh volume of milk. This will be explained in greater detail
below.
The receptacle preferably has a lid to facilitate charging the receptacle
with starter culture and cleaning the receptacle. Advantageously, the lid has
a plurality of openings. The openings in the lid, in conjunction with the
openings in the receptacle, still allows fluid to be flushed through, the
receptacle.
The receptacle can have a cover over the top thereof which also covers the
lid in embodiments which include a lid. The cover advantageousty inciudes a
lip adjacent the point of contact between the receptacle and the cover. The
lip
can serve as a support when the receptacle is mounted in the neck of a vessel
or can aid buoyancy when the receptacle is floating on the surface of milk.
If the receptacle includes an externally projecting member, that member
and the lip of the cover are preferably co-planar.
The lid and cover can be secured to the receptacle by any suitable means.
Such means include threaded engagement, engagement of tabs in
corresponding slots, or mere friction engagement. The preferred engagement
means is a snap fit between the lid and the receptacle, and the cover and the
receptacle.
The cover and receptacle lid are typically circular with the receptacle
having a circular cross section. Preferably the receptacle is an inverted cone
or inverted truncated cone.
The openings in the receptacle and lid can be any shape. Preferably, the
openings are slots, the walls of which are advantageously angled inwardly
towards the interior of the receptacle. In embodiments where the lid is
circular, the slots can be radially disposed with respect to the centre of the
lid,
or concentrically disposed thereto. Similarly, in the preferred form of the
receptacle, the slots can be radially or concentrically disposed with respect
to
the centre of the circle at the truncated end of the cone whereas on the
curved
surface of the cone, the slots are typically concentric with respect to the
axis
of the cone or lie on a line projecting from the apex of the cone.
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The receptacle and cover typically comprise a plastics material. A
preferred material is ABS/ polypropylene co-polymer. The receptacle can also
be fabricated from a metal. A preferred metal is stainless steel.
As indicated above, in some embodiments the receptacle Is an elongate
tubular member. Such members typically comprise an elongate tube having
a plurality of holes disposed generally along the length thereof and having
closed ends. The holes in the tubular member are large enough to allow milk
to come into contact with starter culture. Typically, holes are of about 1 mm
in diameter.
Advantageously, receptacles comprising a tubular member include at least
one sealable opening therein to allow the receptacle to be charged with
starter
culture. A sealable opening typically comprises an end of the tube which is
sealed by a plug fitted into, or a cap fitted over, the end. Alternatively,
the
tubular member can comprise at least two interconnectable sections which
when separated provide openings to the tube sections. The interconnection can
be any suitable manner of connection such as a snap fit or a threaded
connection.
Tubular receptacles are advantageously constructed from flexible food-
grade plastic tubing or the like. Alternatively, tubular receptacles can be
fabricated from a non-flexible material such as a plastics or metal material.
Typical dimensions for a flexible tubular receptacle are about 45 cm long by
about 14 mm 00. However, tubular receptacles of about 14 mm 00 can be
up to about 100 cm in length.
A tubular receptacle when charged with starter culture is particularly
suited for introduction into a commercially available container of milk for
production of yoghurt or fermented milk product. Such containers are typically
txo litre plastic bottles of milk or 20 litre plastic bags of milk but can be
any
other suitable volume of milk in a container that is able to be re-sealed. The
charged tubular receptacle Is entirely immersed in the milk for formation of
fermented milk product. Once Incubation is complete, the tubular receptacle
can be removed, rinsed under running water then placed into a new container
of milk.
In a second aspect, this invention provides a method of making a
fermented milk product, the method comprising the steps of:
1) contacting a volume of milk with a receptacle having a plurality
of openings in walls thereof and inoculating said milk with fermented milk-
product forming micro-organisms, wherein said inoculation Is by adding said
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micro=organisms directly to the milk or by adding said micro-organisms via
said receptacle;
2) incubating said volume of milk to allow fermented milk product
formation; and
5 3) transferring said receptacle containing fermented milk product to
a fresh volume of milk and incubating same to allow fermented milk product
formation.
The method according to the second aspect can further comprise
repetition of step (3).
Micro-organisms which can be used in step (1) of the method according
to the second aspect are well known in the art. For example, Streptococcus and
Leuconostoc species are used for sour cream and buttermilk production while
Lactobacillus bulgaricus can also be used for Bulgarian buttermiik production.
Streptococcus species are predominantly used for cheese production often in
conjunction with other species such as Penlcillium, Brevibacterium or
Lactobacillus species. For yoghurt production, micro-organisms used Include
Lactobaciilus species such as L. bulgaricus or L. acidophillus or streptococci
such as Strep. thermophilus or Strep. lactis. For making kefir, a typical
starter
culture comprises a mixture of Strep. lactis, Strep. cremoris, several yeast
species and other lactic acid bacteria.
As indicated above, in step (1) of the method according to the second
aspect, inoculation can be effected by adding micro-organisms directly to the
milk or by adding the micro-organisms via the receptacle. That is, micro-
organisms can first be placed into the receptacle and the receptacle then
contacted with the milk to effect inoculation. The micro-organisms used as an
inoculum can be provided in a portion of fermented milk product. For
example, a portion of set yoghurt containing viable micro-organisms can be
used as the inoculum.
Suitable incubation conditions are well known in the art.
At transfer, the fermented milk product in the receptacle can be diluted
or reduced In volume by flushing the receptacle with a fluid such as water.
In a third aspect of the invention, there is provided a method of making
a fermented milk product, the method comprising the steps of:
1) charging a receptacle having a plurality of openings in walls
thereof with a composition of aggregated micro-organisms capable of fermented
milk product formation; and
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2) contacting a vohime of milk with the charged receptacle from step
(1) and incubating said milk to allow fermented milk product formation.
In a fourth aspect of the invention, there is provided a method of making
a fermented milk product, the method comprising the steps of:
1) charging a receptacle having a plurality of openings in walls
thereof with acomposition of aggregated micro-organisms capable of fermented
milk product formation;
2) contacting a voluine of milk with the charged receptacle from step
(1) and incubating said milk to allow fermented milk product formation; and
3) transferring said receptacle to a fresh volume of mllk and
incubating same to allow ferniented milk product formation.
The method according to the fourth aspect can further comprise the
repetition of step (3).
The methods according to the second to fourth aspects of the invention
can advantageously be used for making yoghurt or kefir.
A preferred composition of aggregated micro-organisms for use in the
third and fourth aspects of the invention when used for making kefir ts Bug 01
which has been deposited with Australian Government Analytical Laboratories
under accession number N94/53565. Another composition of micro-
organisms which may be used in the methods according to the third and fourth
aspects of the invention is the stabilised preparation of Lactobacittus cells
described in Japanese Specification JP04330274.
The milk used in the methods according to the second to fourth aspects
of the invention can be any milk suitable for making fermented mIIk products
and includes milk from buffalos, cows, mares, goats, yaks and reindeers as
well
as milks made from beans, seeds or nuts. The milk can be processed milk
such as skim milk or lactose-reduced milk.
It will be appreciated that the receptacle used in the method of the second
to fourth aspects includes all the variations and preferments of the
receptacle
according to the first aspect. It will also be appreciated that the use of the
receptacle according to this invention allows the simple transfer of a starter
culture from one batch of fermented milk product to a fresh batch of milk. In
the case of the second aspect, a portion of fermented milk product is
transferred while in the case of the third and fourth aspects, the composition
of aggregated micro-organisms is transferred.
WO 96/03052 ~ 19576, 3 PCT/AL95/00353
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Transferring the starter culture allows a number of batches of product to
be prepared from a single initial inoculum. In the case of Bug 01, the starter
culture can be transferred an indefinite number of times.
The composition used to charge tlie receptacle in the method of the third
and fourth aspects can be in the forni of a powder, in a granulated form, in
the
form of tablets, or comprise micro-organisms immobilised on an inert support.
Powdered or pelletised composition can be provided in a milk soluble container
such as gelatine capsules. Alternatively, the composition can be provided in
blocks of freeze-dried material.
In a fifth aspect, this invention provides a kit for making a fermented milk
product, the kit comprising
a) a receptacle for a starter culture, the receptacle having a plurality
of openings in walls thereof to allow milk to contact said starter culture;
and
b) a starter culture comprising a composition of aggregated micro-
organisms capable of forming a fermented nillk product.
The receptacle defined in part (a) of the fifth aspect has all the variations
and preferments described above for the first aspect of the invention.
The composition according to part (b) of the fourth aspect is preferably
provided in a container. Such containers include the containers specified
above as well as cellulose capsules and foil sachets.
Methods according to the invention are conveniently used for producing
comestibles. However, the fermented milk products of the methods also have
non-comestible uses. In particular, fermented milk products according to the
invention can advantageously be used as the principle ingredient, or at least
a component of, a skin-care or hair-care composition.
Thus, according to a sixth aspect of the invention, there is provided a
method of preparing a composition for the treatment of skin or hair, said
method comprising the steps of:
1) preparing a fermented milk product using a method according to
any one of the second. third or fourth aspects of the invention; and
2) combining fermented milk product from step (1) with at least one
other component selected from a plant extract, a preparation of plant tissue,
an antiseptic, an astringent, a cleansing agent, an emollient, an exfolient,
minerals, vitamins, protein, a pH modifier, a thickener, or a diluent.
Specific components suitable for use in compositions prepared using the
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foregoing method will be known to those of skill in the art. For example,
plant
extracts include herbs, spices and essential oils. Typical of the foregoing
suitable for use in the method of the invention include fennel, comfrey,
cowslip,
cucumber, elderfiower, marigold, violet, witch hazel, almond oll, apricot oil,
lavender oil, olive oil, peppermint essence, or sunflower oil, Preparations of
plant tissue include homogenates of fruit, vegetable or seed tissue, such as
homogenates of apricot, avocado, lemon, orange, peach or tomato. The
preparation can be an homogenate of flesh of fruit or vegetable matter, or a
preparation of the skin of a fruit or vegetable. Another typical preparation
of
plant tissue is a cereal preparation such as oatmeal.
Plant extracts or preparations of plants can also serve as antiseptics,
astringents. cleansing agents. emollients, exfolients. pH modifiers or as
sources
of vitamins and/or minerals. For example, elder tree flowers contain an oil
which acts as an astringent, lemon juice has antiseptic and exfoltating
properties, oatmeal serves as a cleansing agent, almond meal has emollient
properties, cider vinegar can be used as a pH modifier, avocado and apricot
kernels are good sources of vitamin D and vitamin E respectively, while potato
is rich in potassium.
Examples of other materials which can serve as components in
preparattons made by the method according to the sixth aspect are seaweeds
such as kelp as a source of minerals, honey as a source of vitamins and
potassium, brewer's yeast as a source of B group vitamins and the minerals
phosphorus and potassium, and clays such as Fuller's earth as astringents.
The various aspects of the invention will now be exemplified. A starter
culture receptacle will be exemplifled with reference to the accompanying
drawings briefly described hereafter.
BRIEF DESCRIPTION OF THE DRAWINGS
Flgure 1 is an exploded perspective view from above in partial break-away
of a receptacle and cover.
Figure 2 is an elevational view in cross-section of the receptacle and cover
shown in Figure 1.
BEST MODE AND OTHER MODES OF CARRYING OUT THE INVENTION
A preferred form of apparatus according to the invention wIll now be
exemplified followed by examples illustrating methods according to the
invention.
R'O 96103052 2 19' 5 7 61l PCTlAU95100353
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Example 1
Starter Culture Receptacle
Referring to the drawings in which like numbers indicate the same
component, there is shown receptacle 1 having a lid 2. The receptacle is
covered by a dome-shaped cover 3 which has a lip 4 at the edge thereof which
contacts the receptacle.
Receptacle 1 is in the general shape of an inverted truncated cone the
base of the cone forming an opening into which lid 2 flts. An annular
projection 5 adjacent the base of the cone engages cover 3. Lid 2 simflarly
has
the shape of a truncated cone and has an annular projection 6 from the edge
of the lid engages the receptacle.
Annular projections 5 and 6 engage grooves 7 and 8 in cover 3 and
receptacle 1 respectively as a snap fit. Annular projection 5 preferably has
semi-circular cut outs as shown at 9 of Figure 1.
In the example depicted in the drawings, slots are only provided in the
curved surface of the receptacle and lid as indicated at 10 and 11
respectively.
The alternative modes of using the receptacle are shown in Figure 2. The
receptacle is shown floating on the surface of milk at 12 or supported on the
neck of a vessel at 13. The receptacle depicted in the drawings is dimensioned
to be used with 300 ml plastic milk bottles.
The cover, lid and receptacle depicted in the drawings are tnjection
moulded from ABS/PP co-polymer.
Example 2
Preparation of Keflr
A receptacle having a volume of about 15 ml and generally as depicted in
the accompanying drawings was charged with about 1 g of Bug 01 as freeze-
dried granules. The receptacle was positioned in the neck of a container
holding approxtmately 300 ml of pasteurised cows milk so that milk contacted
the granules within the receptacle. The milk was then allowed to stand at room
temperature for 24 h at which time it was noted that the milk had been
converted to kefir.
The receptacle was removed from the kefir rinsed under cold running
water to remove excess kefir leaving Bug 01 granules. The rinsed receptacle
with granules was then positioned in a fresh batch of milk and allowed to
stand
. as before with kefir formation resulting.
WC) 96/03052 2195l !; 3 PCT/AU95100353
This process was repeated at least 50 times with good quality kefir
produced from each batch of milk.
Example 3
Preparation of Yoghurt
5 A receptacle as used in Example I was charged with about 5 g of Jalna
biodynamic yoghurt. The charged receptacle was positioned in the neck of a
container holding approximately 300 ml of pasteurised cows milk so that the
mflk contacted the yoghurt in the receptacle. The milk was allowed to stand
as in Example 1 afler which the milk was converted to yoghurt.
10 The receptacle was removed from the yoghurt and rinsed with running tap
water to remove excess yoghurt from the exterior of the receptacle. The rinsed
receptacle containing yoghurt was then positioned in a fresh batch of mllk.
After standing at room temperature for 24 li, yoghurt was formed.
The process described in the previous paragraph was repeated with
yoghurt again being formed.
Example 4
In this example, use of a tubular receptacle for production of ferinented
milk product is described.
A tubular receptacle having dimensions of approximately 45 cm in length
and approximately 14 mm OD was charged with about 15 g of a fresh
preparation of Bug 01. The charged receptacle was placed into a 20 litre
plastic bag of full cream cows milk so that the receptacle was fully immersed
in the milk. The bag was re-sealed and allowed to stand at rooin temperature
for 24 hours by which time fermented niilk product had formed. The receptacle
was removed and rinsed under water and placed into a fresh container of milk.
The fresh container of milk was incubated as above and fermented mflk
product was again formed. This process was repeated fifteen times using the
same tubular receptacle charged with the initial portion of Bug 01.
Other milks can be substituted for the pasteurised milk used in the above
examples. These milks include full cream cows milk, soya milk (plain or with
additives such as VrrASOY"). goats milk, low fat mflk or skim milk. Other
starter cultures can also be used such as commercially available yoghurt
starter cultures or fresh cultures of Bug 01.
It will also be appreciated that differing incubation conditions can be
used, such as standtng the milk at a higher temperature or initially warmin.g
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the milk prior to inoculation. The time that the Inoculated milk Is allowed to
stand can be varied to give products of differing consistency.
The following examoles illustrate the use of kefir produced by the method
detailed in Example 1 as the basis of skin and hair treatment preparations.
The efficacy of such preparations is due in part to the fact that kefir
cleanses
the skin and balances skin pH. Unless otherwise noted, preparations are used
within 7 days of preparation.
Example 5
Moisturisers
Avocado and Kefir Moisturiser
Components: 1 avocado
1 teaspoon of honey
1 teaspoon of lemon juice
kefir
The avocado, honey and lemon juice are blended to a thick paste.
Sufficient kefir is added to form a stiff cream which is refrigerated for at
least
30 minutes. For use, the moisturiser is massaged onto the face until the
cream disappears. The cream is left on the face ovemight and cleaned off next
morning.
Herb and Kefir Lotion
Many herbs are useful in the prevention of wrinkle formation. These
include fennel, comfrey, cucumber and cowslip flowers.
Components: fennel
kefir
The fennel is finely chopped and mixed with enough kefir to make a
smooth paste. This is left stand for an hour to allow the fennel juices to mix
with the kefir. (Any of the above mentioned herbs can be added instead of the
fennel). The paste is applied as a face mask, left on for 15 minutes and
splashed off with tepid water.
Kefir Night Cream (for oily skin)
Components: 2 tablespoons of kefir
1 egg yolk
I tablespoon of honey
1 tablespoon of cream
IF~ tablespoon of cider vinegar
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1/2 tablespoon of tomato juice
The kefir, egg yolk and cream are mixed. The cider vinegar and tomato
juice are then added and mixed well. The honey is warmed and added to the
other ingredients and whisked well. The preparation is used on the face at
night. If the preparation is too drying on the skin, more cream can be used in
preparing the mixture.
Elderflower and Kefir Lotion
Components: 4 teaspoons of kefir
2 teaspoons of elderflower infusion (prepared by adding 15
g of herbs to 500 ml of boiling water which is allowed to
stand for 5 minutes before straining)
1 teaspoon of apricot oil
2 teaspoons of almond oil
The components are placed in a sealed glass container and mixed well by
shaking. The preparation can be used day or night as a moisturiser for normal
to dry skin.
Kefir and Marigold Lotion
Components: 2 teaspoons of kefir
2 teaspoons of apricot oil
1/2 teaspoon of almond oil
1 teaspoon of marigold infusion (prepared by adding 30 g
of marigold flowers to 500 ml of boiling water which is
allowed to cool but not strained)
All other ingredients are combined in the marigold infusion and mixed
well. A day or night lotion is provided which assists in balancing the skin's
acid mantle.
Almond and Kefir Cream
Components: 2 tablespoons of almond meal (ground ahnonds)
150 g of kefir
The components are mixed well and immediately applied to the face where
it can be left for about an hoiir then rinsed off witli warm water. This
preparation is particularly useful for dry or blemished skin.
Cucumber and Keflr Soother
Components: 1 small cucumber
100 g of kefir
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The cucumber is sliced, combined with the kefir and mixed using a
blender. The preparation must be refrigerated for an hour before use. The
preparation can be used on the face and neck where it is preferably left
ovemight.
Example 6
Masks
Oatmeal and Kefir Mask
Components: 1/2 cup of uncooked oatmeal
250 g of kefir
This mask is suitable for treating skin havfng enlarged pores. The
ingredients are mixed together and refrigerated for at least 10 hours. To use
the mask, the face is first steamed using a bowl of hot water containing
rosemary leaves. A towel may be placed over the bowl and head to retain the
steam. The steaming process opens the pores after which the mask can be
applied and left on the face for about an hour after which it is rinsed off.
Keflr and Peach Mask
Components: 1 large ripe peach, skinned
1 teaspoon of honey
kefir
The peach Is cut into chunks, blended for a brief time and the honey
added. Sufficient kefir is added to make a preparation having a creamy,
spreadable consistency. The preparation can be prepared by hand if a blender
is not available. If a thicker consistency is desired, a little oatmeal can be
added.
Kefir Clay Pack for Oily Skin
Components: 2 teaspoons of kefir
12 teaspoons of fuller's earth
2 teaspoons of potato water (prepared by boiling potatces
in water and straining out the potatoes to produce the
potato water)
The ingredients are blended until a smooth paste is formed. The
preparation is applied to the deansed face, avoiding the eyes, where It Is
left for
about 20 minutes. The preparation Is rinsed off with remaining potato water.
The face is then dried and moisturised using any suitable moisturiser. The
mask Is suitable for use with oily, troubled skin but should not be used more
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than twice a week.
Peppermint Kefir Mask
Components: 1 tablespoon of fuller's earth
120 g of kefir
1 teaspoon of honey
3 drops of peppermint essence
1 pinch of bicarbonate of soda
The kefir is mixed with the fuller's earth then added to the other
ingredients. The preparation is applied to the face and neck using cotton
balls
to assist with the application. The mask is left on the face for about 30
minutes then rinsed off with luke warm water. The mask counteracts oiliness.
Tomato and Kefir Mask
Components: 3 ripe tomatoes (sieved with only the juice used)
120 g of kefir
50 g of oatmeal
The oatmeal is boiled in a little water for about 20 minutes. The tomato
juice and kefir are mixed together then stirred into the cooled oatmeal to
make
a smooth paste. The paste is applied to the face and neck where it is left for
about 30 minutes then rinsed off gently with tepid water. This mask is
suitable
for oily skins and blackheads.
Example 7
Cleansing Scrubs
Orange Kefir Cleansing Scrub
Components: 11f2 tablespoons of kefir
1 tablespoon of safflower oil
1 tablespoon of grated orange peel
1 tablespoon of oatmeal
All ingredients are mixed together to form a paste. The paste is applied
to the face and massaged in using circular movements. The eye area should
be avoided. The paste is rinsed off with warm water and the face patted dry.
The scrub can be used once a day for oily skins or twice a week for drier
skins.
Kefir and Yeast Scrub
Components: 1 tablespoon of kefir
2 teaspoons of almond meal
1 teaspoon of brewer's yeast
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1 teaspoon of runny honey
2 drops of lavender oil
The ingredients are mixed and massaged gently into the face, after which
the scrub is rinsed off with lukewarm water. This scrub should not be used If
5 there are broken veins on the cheeks. The brewer's yeast stimulates
circulation
and this can aggravate an existing condition.
Example 8
Cleansing Lotions
Violet and Kefir Lotion
10 Components: 2 tablespoons of fresh or 1 tablespoon of dried violet
flowers and leaves
150 ml of boiling water
150 mi of kefir
The boiling water is poured over the violets and the infusion allowed to
15 cool. The cooled Infusion is filtered through filter paper or some other
suitable
filter means. The filtered liquid is then added to the kefir, mixed thoroughly
and refrigerated. The lotion can be used over severaf days and is suitable for
use with spotty skin.
Honeyed Ketir Cleansing Cream
Components: 16 tablespoons of kefir
5 tablespoons of washed elderflower heads
21/: tablespoons of melted honey
The kefir and elderflowers are placed in a pot over low heat and simmered
for half an hour. The mixture should not be overheated or the kefir will
curdle.
The mixture is removed from the heat and allowed to stand for about 5 hours.
The mixture is then re-heated, the flower heads filtered out and the melted
honey added. The cream is prepared by beating together the final components
for several minutes. The cream is preferably stored refrigerated. For use, the
cream is applied generously over the face and neck and cleaned off with damp
cotton wool. The cleanser suits all skin types.
Kefir and Lemon Cleanser
Components: 3 tablespoons of kefir
3 teaspoons of freshly squeezed lemon juice
The cleanser is prepared by whisking the ingredients together. The
preparation can be stored In the refrigerator in a suitably sealed container.
For
AMENDED SHEET
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WO96l93052 PCT/AU95/00353
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cleansing, the preparation is applied to the face arid neck and cleaned off
with
damp cotton wool.
Example 9
Preparation for the Treatment of Freckles
Kefir and Oatmeal Paste
Components: 4 tablespoons of kefir
2 tablespoons of flaked oatmeal
The ingredients are mixed into a paste, with more kefir added if required
to produce a preparation having an easily spreadable consistency. The paste
is spread over freckles and left on for no longer than 20 minutes after which
it is washed off with water. Preferably, application of the foregoing
preparation
is followed by application of a light moisturiser. This treatment can be used
dafly.
Example 10
Preparation for the Treatment of Hands
Almond Keflr Cream
Components: 1 tablespoon of almond oil
1 cup of kefir
The ingredients are mixed well and massaged into the hands at bedtime.
Cotton gloves are preferably worn to enhance the treatment. The preparation
is washed from the hands the next morning.
Example 11
Bath Water Additive
Apricot and Keflr Oil
Components: 2 tablespoons of melted butter
2 tablespoons of olive oil
1 teaspoon of apple cider vinegar
2 tablespoons of witch hazel
Juice of three apricots (prepared using a blender)
120 g of kefir
2 beaten eggs
500 ml of milk
The butter and olive oil are mixed together and allowed to stand for about
I hour. The apple cider vinegar, witch hazel, apricot juice and kefir are
added
with stirring. The eggs and half the milk are next added to the mixture in a
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blender. After thorough blending, the remaining miik is added. The mixture
can be kept refrigerated in a sealed container. A mixture is sufficient for
six
baths as only a cupful is required per bath.
Example 12
Hair Conditioners
Sea Kelp and Kefir Conditioner
Components: 1 egg yolk
120 g of kefir
1 teaspoon of grated lemon rind
1 teaspoon of sea kelp powder
The egg yolk is beaten aizd added to the kefir to which mixture the lemon
rind and kelp powder is added. For use, the preparation is massaged into the
hair and scalp and left for about 30 minutes. The preparation is rinsed from
the hair using a small quantity of lemon juice in the rinse water followed by
shampooing if desired.
Kefir Conditioner for Fly-Away Hair
Components: 2 tablespoons of kefir
legg
The ingredients are whisked together until thoroughly blended. The
conditioner is used after shampooing the hair when it is massaged Into the
hair
over a period of about 5 minutes. The head is then wrapped in a warm towel
or a shower cap placed over the head and left for about 15 minutes. The
conditioner is rinsed from the hair with warm water.
It will be appreciated that many other changes and modifications can be
made to the apparatus and methods exemplified above without departing from
the broad ambit and scope of the invention.
MICROORGANISM DEPOSIT
A sample of Bug 01, which is a mixed lactic acid bacteria and yeast
culture, was deposited with the Australian Government Analytical Laboratories
of 1 Suakin Street, Pymble, New South Wales 2073, Australia on 8 November
1994 and given the accession number N94/53565.
