Actual Probiotic Count in Kefir? Anyone test?

I have been "brewing" kefir for the last 2 months. I ordered the strands on line from a forum source - not this forum. The strands have propagated immensely. I alternate my brew between raw goat's milk and homogenized whole dairy milk.

I brew initially for 24 hours, strain, then brew the strained kefir for another 12 to 24 hours.

In any case, I read all this information about the many types of probiotic bacteria kefir contains, specifically lactobacilli. But I keep asking myself, what is actually in MY strands?

So, my wife being a medical technologist, tested some of my "brew" and strands. The results are shocking to me and I am hoping someone here can expand on this?

Sample 1; new brew - had 10% yeast, 30% streptoccus, 70% milk.

Sample 2; refrigerated brew, 2 days old and consists of 20% yeast and 80% strep.

Sample 3; Kefir strands contained 5% yeast, 5% lactobacillus, and 90% strep!

Doesn't all of this seem rather disproportionate to the claimed benefits?

Has anyone else questioned or tested the probiotic growth in their kefir?

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