As part of the rolling study of Roskachestvo, kefir of 47 brands was studied on 35 quality and safety indicators, 36 of which were tested in 2018, and 11 in 2019. The sample included the most popular federal and regional brands among Russians. Most of the products are produced on the territory of the Russian Federation (in Belgorod, Bryansk, Vladimir, Vologda, Voronezh, Kaluga, Leningrad, Moscow, Novgorod, Novosibirsk, Ryazan, Saratov, Sverdlovsk, Tver, Tomsk, Tula and Yaroslavl regions, Kabardino-Balkarian and Chuvash Republics , the Republic of Bashkortostan, Krasnodar and Stavropol Territories, as well as in Moscow and St. Petersburg). In addition, the study included kefir of three brands from the Republic of Belarus. The cost of one package of kefir ranged from 22.77 to 149 rubles at the time of purchase (the study presented products in packages from 450 g to 1 kg). According to the results of laboratory tests, kefir of 13 brands was recognized as high-quality products that meet not only the mandatory requirements of the law, but also the increased requirements of the Roskachestvo standard: “36 kopecks”, “Avida”, “Agrocomplex”, “House in the village”, “Milk grace” , Nezhegol, Ostankinskoye 1955, Prostokvashino, Ruzsky, Svitlogorye, Tommoloko, Yarmolprod and Parmalat. After conducting a technical analysis of the state of production, including determining the level of localization, a decision will be made to assign the Quality Mark to Russian goods. Kefir under the trademarks "36 kopecks", "Agrocomplex", "Ostankinskoye 1955", "Ruzsky", "Tommoloko" and Parmalat has already been awarded the Quality Mark.
RUSSIAN QUALITY SYSTEM STANDARD
The Roskachestvo standard for kefir, in terms of its main parameters, imposes more stringent quality and safety requirements relative to the current GOST. Thus, potential contenders for the Russian Quality Mark should not contain starch and antibiotics. The level of localization of kefir production in order to be awarded the Russian Quality Mark must be at least 85%.
The study of kefir is one of the most popular among Russians. After its publication, letters from consumers from different parts of Russia began to arrive on the portal, social networks and the Roskachestvo mobile application with a request to explore kefir of other brands: federal and regional, large and local. In order to take into account all requests and not leave a single letter unattended, we decided to make the study regular. Over time, it will be replenished with the results of testing kefir of new and new brands.
Microbiology in kefir
Save the bad news for later and start with the positive:
No dangerous amounts of radionuclides were found in kefir. All studied kefir is radiologically safe.
In all samples, the content of heavy metals does not exceed the maximum permissible level.
The studied kefir did not contain organochlorine pesticides.
As far as microbiology is concerned, the tested kefir is free from the poisonous mold toxin (Aflatoxin M1), Staphylococcus aureus bacteria and pathogens (including Salmonella).
Finally, the bad news: E. coli bacteria have been found in five brands of kefir. This is "Budennovskmolprodukt", "Davlekanovo", "Dairy products from Dubrovka", "Dairy plant "Stavropol"" and "Sun of Kuban".
– Kefir is a complex product,
- explains the head of the laboratory of technochemical control of VNIMI, candidate of technical sciences Elena Yurova. - In the production of natural kefir, live sourdough is introduced into the already normalized milk mixture by the technologist. Therefore, it is important that the conditions in the enterprise are close to ideal: clean surfaces, containers. Then there will be no problems. But if there is even a slight violation of the production conditions... As long as the technologist opens the container *, while he introduces the leaven, while he mixes it, bacteria, including bacteria of the Escherichia coli group, can get into kefir. They will not develop for a long time, but at some point they will still make themselves felt. Ready kefir is stored in a household refrigerator, and there is just a favorable atmosphere for the development of bacteria. There is another option: the production conditions were ideal, without failures, but E. coli began to develop already when kefir was on the store counter. Therefore, if E. coli is found, it is dangerous anyway.
* In many factories where the starter is introduced automatically, the main source of contamination is the starter itself. If there are problems during its production, then microbes get into kefir from the starter (Note. ed.).
In addition, in kefir under the brand name "Outskirts" mold was found. Information about these violations was transferred to the control and supervisory authorities.
However, it is important to note that the listed violations were discovered in 2018. In kefir, studied in 2019, there were no violations in terms of microbiological indicators. Thus, we see that the conditions for the sale of products are improving. Retailers are working on quality, and products reach the consumer without spoiling.
How to make kefir cheaper?
…through the addition of vegetable fats
The situation with kefir is by no means terrible, but antibiotics have not bypassed him either. Thus, trace amounts of antibiotics of the tetracycline group were found in the products of nine brands, the penicillin group - in kefir of one brand. But all these quantities do not exceed the norms established by law.
“Residues of veterinary drugs, including antibiotics, controlled in dairy products are so small that they can only be determined in milk with very complex laboratory methods,” notes the executive secretary of the technical committee for standards for dairy products TK 470 / MTK 532, head of the standardization group Dairy Union of Russia, Candidate of Technical Sciences Larisa Abdullaeva. – At the same time, the sensitivity of such research methods should also be very high. Remains of medicines are in the product from the milk of those cows that were treated. According to the law, such milk should not be supplied to the plant, but, apparently, one of the suppliers decided not to comply with the strict prescriptions of veterinarians and simply “chased profit”, and the plant, having accepted the milk and checked it for all indicators, “did not see” such low concentration of antibiotic.
Formally, the manufacturers of these products will not be considered violators - the amount of antibiotics in the samples of these brands does not exceed the established technical regulations. However, such kefir does not meet the increased requirements of Roskachestvo and will not be able to qualify for the Russian Quality Mark.
underfilled
Manufacturers that deceive consumers by the weight of the product can already be put on a separate "black" list. Experts have found similar and at research of kefir. And let there be only one case, but it exists. So, the actual net weight of kefir "Budennovskmolprodukt" is 450 grams with the declared 500 grams. That is, the consumer pays for about 10% of the void.
The study covered 36 popular brands. The result is paradoxical: 19 manufacturers had shortcomings, and 10 others, on the contrary, exceeded the requirements of GOST!
Better than the best examples
Kefir of ten trade marks are recognized as the best of the best. They formed the top 10 brands. These are House in the Village, Ruzsky, Ostankinskoye 1955, 36 kopecks, Avida, Tommoloko, Agrocomplex, Nezhegol, Parmalat and Prostokvashino. There are no traces of antibiotics in the products of these brands, in addition, they have a high protein content.
Kefir "Vkusnoteevo", "Dmitrov Dairy Plant", "Kubanskaya Burenka", "Derevenskoye Molochko", "Shepherd", Goodness Farm and Zorka were recognized as quality products.
No dangerous amounts of radionuclides, heavy metals and organochlorine pesticides were found in the studied kefir. Poisonous mold toxin (aflatoxin M1), Staphylococcus aureus bacteria and pathogenic microorganisms were also not detected.
Without antibiotics
Experts of Roskachestvo did not reveal any excess of antibiotics in any product. However, traces of preparations of the tetracycline group were still found in 9 out of 36 kefirs. This is not a violation of the law, but such goods will not be able to receive the State Quality Mark.
Kefir was studied according to 35 indicators. In addition to Russian manufacturers, the study included three Belarusian brands. Most of the stamps were produced in Moscow, Belgorod, Bryansk, Vladimir, Vologda, Voronezh, Kaluga, Novosibirsk, Novgorod the Great, Ryazan, Saratov, Tomsk, Leningrad Region, Moscow Region, Kabardino-Balkaria, Bashkiria, Kuban and Stavropol.
But in 19 brands, the study revealed various kinds of shortcomings. An excess of bacteria was found in six brands of kefir. In the kefir "Sun of the Kuban", "Budennovskmolprodukt", "Davlekanovo", "Dairy products from Dubrovka" and "Dairy plant" Stavropolsky "found E. coli, and in the kefir" Okolitsa "was mold.
Race for the cheap
Kefir producers sometimes add starch to the product, although in small quantities - up to 2%. Starch is found in kefir "Budennovskmolprodukt", "Davlekanovo", "Village Milk", "Good Burenka" and "Narodny".
There were no problems with the fat content of the tested kefir. All samples were as advertised.
"Kefir is a product that does not require and is almost never counterfeited," says Artem Belov, executive director of Soyuzmoloka.
Kefir is almost never counterfeited
Vegetable fats were found only in four cases out of 36. These are Budennovskmolprodukt, Dairy products from Dubrovka, Narodny and Pyatigorsky. Kefir differs from the kefir product only in the ferment used. Therefore, as Elena Yurova, head of the VNIMI technochemical control laboratory, explained, the presence of vegetable fats in the product indicates its falsification.
But manufacturers are in no hurry to put yeast in kefir. By the end of the expiration date, a smaller amount of yeast than required by regulatory documents turned out to be in kefir of the Big Mug, Dobraya Burenka, Korovka from Korenovka, Milava, Molochny Spring, Pyatigorsky, Savushkin trademarks Product", "Fresh Tomorrow" and "Sheksninsky Butter Plant". However, here the flaws may not be during production, but during storage. According to the expert's conclusion, it is better not to buy kefir of these brands at the end of its expiration date - it will be a completely different product.
The protein content in kefirs of the brands "Dairy products from Dubrovka", "Milk patterns" and "Snezhok" does not correspond to GOST, although these drinks were made according to the standard.
pay for emptiness
For a complete analysis of the milk component of kefir, experts evaluated the mass fraction of SOMO (dry skimmed milk residue). The higher this indicator, the higher the quality of the product. A low SOMO may indicate either that low-quality milk was used to produce kefir, or that part of the product was replaced with additives, such as starch. A low SOMO was recorded in kefir "Budennovskmolprodukt", "Good Burenka", "From the village of Udoevo", "Milk patterns" and "Narodny".
"Budennovskmolprodukt" excelled in one more thing - underweight kefir. The net weight of kefir was lower than stated. The consumer of kefir of this brand pays 10% of the value of the goods for ... emptiness. The mass of kefir turned out to be only 450 grams with the declared 500.
But how to choose kefir correctly and figure out the widest range goods, which is presented in the modern market?
What should be a real, natural product?
Today, stopping at the shelves with a huge number of various varieties of kefir, it is difficult to make right choice. It seems that all options are equally good, but they are not.
Among this abundance there are natural kefirs, and there are pseudo-kefirs which are of no use.
Knowing will help you make the right choice simple rules:
About the composition
And now a little more about the composition. When choosing kefir, it is very important to pay attention to compound, which must be indicated on the packaging.
Also included may be lactic yeast and bifidobacteria, in this case, kefir is called biokefir and is especially useful for the gastrointestinal tract, it is even prescribed for people in the postoperative period for recovery and is not harmful to people with an allergic reaction to dairy products.
Reconstituted milk is a mixture of powdered milk powder (soy) and, which, of course, does not mean naturalness.
O harm today can be heard from various sources.
The quality of a fermented milk product directly depends on protein level. The most correct ratio is 3-5 percent protein for any percentage of fat content. But such a percentage, unfortunately, is not common today.
It is also worth noting that the benefits of kefir largely depend on fat content. Fat content 3.2 allows you to combine, in addition to organic acids, fats, proteins and carbohydrates, vitamins: beta-carotene, PP, B1, A, B2 and vitamin C, famous for its antioxidant effect. Calorie content 3.2 is 56 kcal., in comparison, one percent kefir contains only 28 calories, but 3.2 more useful for good health.
In addition, kefir is divided into types not only by fat content, but also by consistency. Solid and liquid drinks may not differ in chemical composition, but differ in cooking technology. In order to end up with dense composition, fermentation takes place in bottles, and in order to liquid- in special containers, and then bottling takes place.
What is the composition of kefir, we examined, but the question chemical composition kefir requires a more complete, detailed study.
Chemical
Natural kefir 2.5 percent fat (250 g) has the following chemical composition: fat contains 5 g, proteins 2.9 g, carbohydrates - 4 g, which is 53 kcal in total.
In addition, this product contains about 90 g of water, 7-8 mg of cholesterol, 1-1.5 g of saturated acids, 4 g of sugar, about 0.7 g of ash, 120 mg of calcium, 01 mg of iron, 14 mg of magnesium, 90-93 mg phosphorus, 140-150 mg of potassium, necessary for normal operation of cardio-vascular system, 50 mg sodium.
From vitamins 2.5 kefir contains riboflavin, or B2, at the rate of 0.2 mg per 100 g of the product, niacin, or B3 0.1 mg, vitamin A 22 mcg, beta-carotene 10 mcg, retinol 20 mcg.
natural kefir 3.2 percent fat content (250 g) has the following chemical composition: fats - 3.2 g, proteins 7-8 g, carbohydrates - 10 g, which is 147 kcal in total. Water is 220 g.
In addition, it contains: cholesterol, 22-21 mg, about 5 g of saturated acids, 1.7-2 g of ash, about ten grams of sugar.
In one percent low-fat kefir, the content of vitamins and trace elements very scanty, almost equated to zero, but the calorie content of the product is no more than 40 kcal per 250 g.
According to GOST, the shelf life of natural kefir is seven days(in sealed packaging). To eat overdue kefir is not allowed. It is also very important to follow the instructions on the package. temperature mode. As a rule, the temperature regime varies from 0 to 5 degrees Celsius.
You can store kefir in open packaging no more than three days, in the fridge. The exception is a kefir product containing dyes, flavors and preservatives, it stored longer, but has no benefit to the body.
Comparative analysis of well-known brands of fermented milk products
Now, having learned what the ideal kefir should be, let's compare a few brands, which can be seen in each . For comparison, let's take: House in the village, Agusha, Prostokvashino, Nestle, Piskarevsky, Tasty day, Tyoma.
Today great popularity dairy products of the manufacturer "House in the village" are used. Kefir has the following compound: normalized milk, reconstituted milk, sourdough. Term validity 15 days.
Milk products Agusha designed from eight months. As the advertisement says, Agusha kefirs and curds promote growth and normalize the functioning of the gastrointestinal tract. Compound Agusha kefir includes whole milk, skim milk and sourdough on kefir mushrooms. Term validity 9 days.
Term validity 14 days.
As seen the most natural is Agusha kefir, because its expiration date from the above list minimum, although, given that a natural product has an average shelf life that varies 5 to 7 days.
It is also worth mentioning that the presence in the composition of reconstituted milk indicates the presence soy powder, because reconstituted milk is not natural milk, but a mixture of powdered milk and water.
Children's curds
And now let's talk about cottage cheese, which, as a rule, are bought for children. Most often bought curds of the Swiss company Nestle.
Curds intended for for baby food consist of: cottage cheese, sugar, cream, vegetable, lactose, thickener: acidifier and, iron diphosphate, lactic acid and zinc sulfate. In addition, there are fruit supplements. Expiry date 1 month.
Popular today and curds Subject. They have more simple composition: normalized milk and sourdough. Shelf life 12 days in sealed packaging and no more than 12 hours in open packaging.
Exactly the same composition as that of the Topic has cottage cheese "Delicious day": normalized milk, sourdough. But the shelf life is shorter 10 days.
Grainy cottage cheese "Piskarevsky", which for many years was considered the best, has the following composition: curd grain, salt, cream,. Shelf life 5 days.
Based on all of the above, we can conclude that Piskarevsky cottage cheese, despite its short duration, has invalid element, . Curds "Nestlé" also can not please naturalness, but “Tasty Day” and “Theme”, on the contrary, are quite natural.
Results
And two words in conclusion.
Dairy products have incredible benefits for the body, but only if their composition meets the basic requirements, if the products are natural, and do not consist of preservatives and dyes.
We conducted a comprehensive study of the largest brands of manufacturers of fermented milk products, examined the main issues related to product quality.
Now, faced with a choice, you know what rules you need to be guided when buying kefir or cottage cheese. We wish you a successful purchase and good health.
Roskachestvo checked kefir. The study covered 36 popular brands. The result is paradoxical: 19 manufacturers had shortcomings, while 10 others, on the contrary, exceeded the requirements of GOST!
Better than the best examples
Kefir of ten trade marks are recognized as the best of the best. They formed the top 10 brands. These are House in the Village, Ruzsky, Ostankinskoye 1955, 36 kopecks, Avida, Tommoloko, Agrocomplex, Nezhegol, Parmalat and Prostokvashino. There are no traces of antibiotics in the products of these brands, in addition, they are high in protein.
Kefir "Vkusnoteevo", "Dmitrov Dairy Plant", "Kubanskaya Burenka", "Derevenskoye Molochko", "Shepherd", Goodness Farm and Zorka were recognized as quality products.
No dangerous amounts of radionuclides, heavy metals and organochlorine pesticides were found in the studied kefir. Poisonous mold toxin (aflatoxin M1), Staphylococcus aureus bacteria and pathogenic microorganisms were also not detected.
Without antibiotics
Experts of Roskachestvo did not reveal any excess of antibiotics in any product. However, traces of preparations of the tetracycline group were still found in 9 out of 36 kefirs. This is not a violation of the law, but such goods will not be able to receive the State Quality Mark.
Kefir was studied according to 35 indicators. In addition to Russian manufacturers, the study included three Belarusian brands. Most of the stamps were produced in Moscow, Belgorod, Bryansk, Vladimir, Vologda, Voronezh, Kaluga, Novosibirsk, Novgorod the Great, Ryazan, Saratov, Tomsk, Leningrad Region, Moscow Region, Kabardino-Balkaria, Bashkiria, Kuban and Stavropol.
But in 19 brands, the study revealed various kinds of shortcomings. An excess of bacteria was found in six brands of kefir. In the kefir "Sun of the Kuban", "Budennovskmolprodukt", "Davlekanovo", "Dairy products from Dubrovka" and "Dairy plant" Stavropolsky "found E. coli, and in the kefir" Okolitsa "was mold.
Race for the cheap
To reduce the cost of kefir, manufacturers sometimes add starch to the product, although in small quantities - up to 2%. Starch is found in kefir "Budennovskmolprodukt", "Davlekanovo", "Village Milk", "Good Burenka" and "Narodny".
There were no problems with the fat content of the tested kefir. All samples were as advertised.
"Kefir is a product that does not require a lot of milk and is almost never counterfeited," says Soyuzmolok Executive Director Artem Belov.
Kefir is almost never counterfeited
Vegetable fats were found only in four cases out of 36. These are Budennovskmolprodukt, Dairy products from Dubrovka, Narodny and Pyatigorsky. Kefir differs from the kefir product only in the ferment used. Therefore, as Elena Yurova, head of the VNIMI technochemical control laboratory, explained, the presence of vegetable fats in the product indicates its falsification.
But manufacturers are in no hurry to put yeast in kefir. By the end of the expiration date, a smaller amount of yeast than required by regulatory documents turned out to be in kefir of the Big Mug, Dobraya Burenka, Korovka from Korenovka, Milava, Molochny Spring, Pyatigorsky, Savushkin trademarks Product", "Fresh Tomorrow" and "Sheksninsky Butter Plant". However, here the flaws may not be during production, but during storage. According to the expert's conclusion, it is better not to buy kefir of these brands at the end of its expiration date - it will be a completely different product.
The protein content in kefirs of the brands "Dairy products from Dubrovka", "Milk patterns" and "Snezhok" does not correspond to GOST, although these drinks were made according to the standard.
pay for emptiness
For a complete analysis of the milk component of kefir, experts evaluated the mass fraction of SOMO (dry skimmed milk residue). The higher this indicator, the higher the quality of the product. A low SOMO may indicate either that low-quality milk was used to produce kefir, or that part of the product was replaced with additives, such as starch. A low SOMO was recorded in kefir "Budennovskmolprodukt", "Good Burenka", "From the village of Udoevo", "Milk patterns" and "Narodny".
"Budyonnovskmolprodukt" excelled in one more - underweight yogurt. The net weight of kefir was lower than stated. The consumer of kefir of this brand pays 10% of the value of the goods for ... emptiness. The mass of kefir turned out to be only 450 grams with the declared 500.
Everyone remembers from childhood: kefir is healthy. And thanks to the advertising of products with the prefix “bio”, we learned that biokefir is doubly useful. Whether this is so, "AiF" found out in the "Milk" laboratory of the All-Russian Research Institute of the Dairy Industry.
According to GOST R 52093, biokefir is indeed the most useful of all sour milk: it is natural kefir made by fermenting milk with sourdough on kefir fungi, and also additionally enriched with Bifidobacterium bifidum. Its benefits are in lactic acid bacteria, bifidobacteria and lactic yeast (all of these are probiotics).
bottled twins
But today, twin brothers have settled on store shelves: biokefir and. With external identity, the difference between them is big: the “product”, although enriched with probiotics, can be prepared not on kefir fungi, but on other kefir cultures, such as lactic acid bacteria, lactobacilli and yeast. This reduces its benefit to the stomach.
Often it contains non-dairy components - pieces of fruit, cocoa products or sugar, and also contains food additives. “Flavors, sweeteners, stabilizers that give the desired consistency can be used - pectins, gums, starch,” she said. "AiF" Elena Yurova, head of the laboratory "Milk". - Information about their use manufacturers should indicate in the composition of the product. These substances cannot be in ordinary biokefir.”
“Alas, most of the probiotic fermented milk products today are kefir products, and not classic enriched kefir based on. For their preparation, modern, most often imported, starter cultures, kefir cultures (lactic acid 
bacteria and lactic yeast) and bacterial concentrates (sourdoughs, mostly dry. - Ed.), - says Roman Gaidashov, expert of the Society for the Protection of Consumer Rights "Public Control".- They are called “stop crops”. Manufacturers choose them for economy. They are cheap, easy to manufacture, and increase shelf life.”
The mechanism of operation of "stop starters" is as follows: after the product is hermetically sealed with a lid, living microorganisms freeze. Such a drink can be stored for two weeks or more, although ordinary kefir prepared on kefir fungus has a shelf life of 5-7 days. And as soon as you open the package, the stop culture “comes to life” from the access of air and microorganisms begin to multiply at a tremendous speed, the product quickly turns sour - you need to drink it during the day.
“In Soviet times, it was not allowed to use imported sourdough for the production of fermented milk products,” says R. Gaidashov. - All strains of starter microorganisms were stored in special institutes, which were the holders of real "libraries" of pure cultures. They were strictly monitored and not subjected to genetic and other changes. It's out of control now."
Pretending to be helpful!
We sent five samples for examination to the Milk testing laboratory of the All-Russian Research Institute of the Dairy Industry: Bio Max biokefir, Bifidok kefir, Domik v derevne biokefir, and at the same time two fermented milk kefir bioproducts Activia and Bio Balance.
Experts checked the presence of live bifidobacteria (they are also called probiotics) - they are designed to enrich the intestines, displace them, and help maintain immunity. In addition, we found out if the bottles contain lactic acid bacteria and yeast that are beneficial for digestion. It is the presence of yeast that indicates that kefir is fermented with sourdough on fungi, and not with a concentrate with a “stop effect”. The result surprised everyone: some “products” turned out to be no worse than supposedly natural bio-kefir! (See table.)
So, the kefir bioproduct "Activia", the leader of our test, with lactic acid microorganisms turned out to be all right. They did not deceive with the amount of bifidobacteria. There is even yeast, as in biokefir, although by law they might not be. The product "Bio Balance" as a kefir bioproduct is enriched with two probiotics at once - bifidobacteria and lactobacilli. But it lacks lactic acid bacteria.
The bio-kefir “House in the Village”, which we bought, actually proved to be only a kefir bio-product. The examination showed that the amount of yeast is less than normal. Bifidok was not kefir either. It has a shelf life like a real biokefir - only 7 days. But experts have established that it is difficult to call this thick mass with white lumps kefir in terms of taste, smell and consistency. The number of bifidobacteria falls short even of the kefir product. The lactic yeast required for biokefir was not found at all.
The biokefir manufacturer Bio Max also did a trick with sourdough. The amount of yeast is less than normal. That is why it is difficult to call it a real biokefir. It turns out that the products just “pretend” to be useful? Alas, yes. “It is possible to find real kefir, made according to the correct technology, on the shelves, sometimes such samples are found at examinations,” R. Gaidashov is sure. - Don't focus on price. It’s better to look at the label (what to look for - see infographic) and trust your taste: real kefir is slightly “sharp” in taste, with a slight yeasty flavor and sourness.”
How to buy a healthy drink, not a "pacifier"
Real kefir and biokefir can be recognized by the data on the packaging:
1. they are stored no more than 7 days;
2. in their composition there is always a starter on kefir fungi, and there are no flavors, sweeteners, thickeners and dyes;
3. if you leave an open bottle of kefir in the refrigerator for a day, it will not turn sour;
4. the label must indicate the number of lactic acid microorganisms at the end of the product's shelf life - at least 1x107 CFU / g. And the amount of yeast - not less than 1x104 CFU / g.
The buyer will never know for sure from which milk raw materials kefir is made. Often, not first-class milk is used, but skimmed, normalized or - and even worse - recombined (mixed from milk powder, whey, milk fat, water). It is also a secret for us where the sourdough used in kefir was produced.
