Experts recommend starting your day with food made from cereals, cheeses, yogurts, cottage cheese casseroles. Tasty, but not for everyone, more precisely, not everything. There are those who can't stand milk in spirit. pure form, but what is made of it is used with pleasure.

The list of which we will publish to you below are considered the most common products on earth since ancient times. I don't think it's worth telling the largest number pastoral peoples have variations on the theme of using milk. Some dishes are simply unknown to us, ordinary residents of the metropolis. For example, few people suspect the existence of a kurt (korot, kurut, ak-gurt (the name depends on the region)) but this does not prevent it from being popular with its people. By the way, kurt is nothing more than yogurt dried with salt and spices (the description is greatly exaggerated, but the meaning is correct).

The most popular drink in our country is kefir (a fermented milk product obtained by mixed fermentation of milk). Yogurt is no less popular, but we have it relatively recently (from a historical point of view), so it still lags behind the well-known kefir.

To be fair, it should be said that in Ancient Russia dairy products were not very common. The list, in principle, is small. Yogurt, cottage cheese and sour cream. For the most part, these are products of natural fermentation, that is, for their preparation it was not necessary to boil milk and add special bacteria. Everything happened naturally.

In the countries of Asia, Africa and the Mediterranean, we had to fight for the safety of products (after all, it’s not as cold as in Russia!). As a result, people needed to process milk as quickly as possible in order to avoid spoilage. Thus were born variety of cheeses, essentially the same sour-milk products. The list is made up as hard cheeses, and soft, sour-milk and whey. The meaning of cooking is approximately the same for everyone: milk is fermented with special substances at a certain temperature.

In fairness, it should be said that at the moment not only the known thousands of years have been preserved, but also new ones have been created that are widely used in medical and dietary nutrition. For example, bifilux, bifidok, acidolact, biota (some of them are actively used to prevent dysbacteriosis).

The most popular dairy products

Everyone tops the list (ricotta, cheddar, suluguni, mozzarella, etc.). Next, yogurts (there are many names, the basis is one - bulgarian stick and boiled milk). These are the most actively sold products. Then kefir and varenets. They are preferred mainly by adult women (according to statistics). Next comes sour cream - a fermented milk product that is in active demand among men aged 18 to 29 years. The next place is taken by regional drinks such as airan, koumiss, tan, matsoni, etc.

The latest in the list of popularity are real originals. For their production, several varieties of sheep, mare, etc.) and Swiss bacillus (Lactobacillus helveticus) are used, which can survive exclusively in high mountainous areas. These fermented milk drinks include chegen, cockroach, targ and others.

Regular use fermented milk products, for several weeks - significantly improve the functioning of the intestines, enhance the protective properties of the body (immunity), fill with vital energy. Dairy products do not contain healthy fats so buy from the minimum amount fat content. Dairy products contain healthy proteins of animal origin, which improve the condition of your muscles.

Cottage cheese

Dairy products include in their list - cottage cheese. After all, cottage cheese is a healthy food product, and has vitamins (7 pieces) and microelements (6 pieces). Cottage cheese contains proteins of animal origin - 16.5 g per 100 g of the product. When you go to the store, buy cottage cheese with a fat content of 0.1-2%, no more. Fat of animal origin is not very useful, in large quantities it harms the body. Cottage cheese strengthens teeth and bones, improves eyesight, serves as a disease prevention digestive tract. In some diets, cottage cheese is used, because it contains a minimum of fats and carbohydrates and a lot of proteins. Athletes and people with an active lifestyle need 2-2.2 grams of protein per 1 kg of body weight per day. 200-300 grams of cottage cheese 0.1% fat per day - will bring an additional 33-50 grams of protein.

Sour cream

Dairy foods include sour cream in their list. Sour cream contains 9 microelements, 7 macroelements and 16 vitamins. Sour cream is more useful to eat - 10% fat (115.3 Kcal per 100 grams). Sour cream is good for the intestines and is quickly absorbed. Sour cream normalizes metabolic processes in the body, increases efficiency and strengthens muscles. Men are advised to eat sour cream, because it has a positive effect on potency. Various face masks are made from sour cream at home, and they improve the condition of the skin and its tone. Sour cream fights the processes of decay in the intestines, has a positive effect on hormonal background. You can use sour cream to combat sunburn.

curdled milk

Curdled milk belongs to fermented milk products. 100 grams contains only 30 calories and 3 grams of animal protein. Yogurt has a rich amount of vitamins and minerals. Vitamins 11 pieces, 7 macroelements and 10 microelements. Yogurt is well absorbed in our body and improves work gastrointestinal tract. Curdled milk is used in cooking and in cosmetology. Yogurt helps with constipation and improves metabolic processes. Additionally, curdled milk helps with a hangover, you need to drink 1-2 glasses on an empty stomach and after 20 minutes, there will be noticeable improvements.

Kefir

Kefir belongs to fermented milk products of mixed fermentation. Kefir contains 10 microelements, 7 macroelements and 14 vitamins. It is recommended to use kefir 0.1-1% fat. Per 100 grams of product, there are 39.8 calories, 2.9 g of protein, 0.1-1 g of fat and 3.9 g of carbohydrates. It is useful to drink kefir at night, 1 hour before bedtime, to satisfy the feeling of hunger. Kefir is easily absorbed in the body. Kefir will be especially useful for those who reduce weight or follow the figure, because kefir is a dietary and low-calorie foods nutrition. Kefir is useful for adult men and women and for children. Kefir stabilizes sleep, cleanses the gastrointestinal tract of toxins and harmful substances, strengthens nervous system and is a delicious, fermented milk drink. Kefir can be prepared non-alcoholic cocktails, cook pancakes, you can add kefir when cooking barbecue, make a pie.

Watch Helpful Video #1:

Yoghurts

Fermented milk products include yogurt in their list. There are yogurts different fat content, we recommend that you buy with not large quantity fat per 100 g of product. Yogurt contains 10 micronutrients, 7 macronutrients and 12 vitamins. Yoghurts are popular fermented milk foods, loved by children and adults alike. Yoghurts have a positive effect on the functioning of the gastrointestinal tract. Yoghurts practically do not cause allergies, and improve immunity and protective functions of the body. It is best to buy yogurts with a short shelf life (7-10 days) - in this case, they are more useful. Can cook a lot delicious meals using yogurt, for example: cake, yogurt ice cream, broccoli with yogurt, soft drinks, tartlets, yogurt pancakes, pie, banana casserole with yogurt and other dishes.

Cheese

Dairy products include cheese in their list. Cheese is interesting product nutrition, because it contains 13 vitamins and 10 minerals. Cheeses come with a large amount of fat per 100 g of the product and with a moderate amount of fat. Buy cheese with the least amount of fat, because such fat is saturated and not very useful for the human body. Vitamins of group B, which are part of cheeses, increase efficiency. Eat cheese 2-3 times a week, because cheese improves the condition of hair, skin, nails.

List

• Kefir
• Yogurt
• curdled milk
• Sour cream
• Cottage cheese
• Varenets
• Airan
• Kumys
• Chal (shubat)
• Matsoni
• Serum
• Ryazhenka
• Jugurt
• Kurunga

Watch helpful video #2:

Hello, friends!

In our today's topic "Healthy sour-milk products" we will try to find out what are the benefits of sour-milk products and which one is better to drink. At first I wanted to talk about my favorite kefir, but then I thought that there is a wide variety of fermented milk products, I wonder which one is more useful?

The benefits of dairy products

All fermented milk products are derived from milk, obtained by fermenting it by introducing various types of ferment. As a result of practically the same technological processes, with only a few features, the fermentation process occurs: the breakdown of milk proteins or, simply speaking, curdling.

These products differ only in the essence of the leaven.

What foods are sour milk

Sour milk can be divided into two groups, the first includes fermented milk products with a fairly dense structure, such as:

• curdled milk
• yogurt
• ryazhenka (or varenets)
• yogurt
• bifidoc
• sour cream
• cottage cheese.

The second group includes products obtained by mixed fermentation, in which two processes occur simultaneously - fermented milk and alcohol. In structure, they are more liquid and have a harsh taste. These include:

• kefir
• koumiss
• ayran.

What are the benefits of dairy products

All products contain the basic raw material - milk, and therefore, just like original product, rich in protein, without which our life is not possible. Protein is needed for metabolic processes in the body, it is important for the formation and strength of muscles. If there is not enough protein, then we are sick.

Dairy products are good source protein - building material for our muscles and immune system.

The products we are considering have a lot of calcium and phosphorus, as well as vitamin D, which are especially necessary in old age, because such people often experience a deficiency, so they simply need to drink kefir and other drinks of this class every day.

Thanks to beneficial bacteria, they are mediators in the normalization of acid-base balance, stimulate good digestion, reduce the intensity of decay processes in the intestines, normalize the functioning of the lungs, kidneys, Bladder, help the intestines work and, which is very important not only for the elderly, but for everyone in general. Therefore, a glass of kefir or a jar of yogurt at night is the key to a normal toilet in the morning.

The constant use of fermented milk products leads to the fact that the acidic environment inhibits the development of putrefactive intestinal microflora, resulting in improved intestinal motility, appetite and metabolism.

It has been scientifically proven that fermented milk products can lower blood pressure, not much, by only 5%, but this is already good. They work like medicines like enalopril or captopril.

Promote weight loss, despite the fats they contain. It's all about choosing a product with the least amount of fat.

Why sour milk is better than milk

If there is the same amount in fermented milk products useful substances, as in milk, why are they still recommended more, and there have been disputes around milk for a long time, is it useful or harmful?

I, too, have always been interested in this question, and I finally found the answer for myself from Dr. Komarovsky.

And it's not just bacteria.

Milk contains a special sugar called lactose. And nature came up with the idea that the younger the person, the higher the activity of lactose, and with age it becomes less and we stop absorbing milk. About 70% of people are lactose intolerant. This is the main reason why milk is more beneficial for children at the age of a mammal, as they absorb it better.

When special bacteria are added to milk, the latter will break down milk sugar and multiply by feeding on lactose, the content of which, as a result, decreases.

Unlike milk, fermented milk is better absorbed and therefore great amount people cannot drink milk, but can drink fermented milk products.

Although everything is individual, if a person normally tolerates milk, well, let him drink it to health.

The best healthy dairy products

Kefir

Probably the most popular and favorite drink is kefir, which is made from pasteurized cow's milk by fermentation using a special kefir ferment, which includes yeast fungi and thermophilic streptococcus, which does not die during heat treatment.

As a result of their fermentation, alcohol is released. Its share is negligible, so children can also drink kefir. The alcohol content increases only with prolonged storage. But the yeast fungi contained in kefir can cause allergies in some people, so you need to be careful with small doses of such complementary foods for small children.

The acetic acid bacteria contained in kefir add spiciness to it and give it such a peculiar, sour-sharp kefir taste and smell that is only characteristic of this drink.

I don’t know if old technologies are being followed now, judging by the horrifying labels with incredibly long term storage, they are forgotten. real kefir can be stored for no more than 5 days and, depending on the level of acidity, accumulation of alcohol and carbon dioxide, it can be weak (daily), medium (two-day) and strong (three-day) and, accordingly, it has a different effect. So, daily kefir weakens, and on the contrary, three-day fixes, although it contains more other useful properties.

The fat content of kefir only affects weight and cholesterol levels. But with its low fat content and high protein content, kefir can be very useful in diseases of the liver, pancreas and atherosclerosis.

In addition, kefir is useful:

• for the gastrointestinal tract
• it lowers cholesterol
• improves appetite
• normalizes kidney function
• enhances the secretion of gastric juice
• removes toxins from the body
• calms the nervous system
• improves sleep.

It is better to use it in the evening.

curdled milk

At home, curdled milk is formed by itself when milk is soured in a warm place, which may take two days. To speed up the process, stir a spoonful of sour cream in milk.

In industrial conditions, curdled milk is fermented on lactic acid streptococci with the addition of Bulgarian sticks.

This product contains no yeast, no acetic bacteria, no alcohol. This product is low allergenic, it is able to quench thirst and hunger.

The amount of useful substances is equivalent to kefir and other fermented milk products, because they have the same mother - milk.

It is useful to drink curdled milk during various diseases for a speedy recovery, pregnant women, the elderly.

Ryazhenka

The drink is prepared from baked milk, a glass of sour cream is added to a liter of it and left to ferment for 3-4 hours, streptococcus bacteria are added under factory conditions.

It has a viscous thick structure with a more delicate taste than kefir.

Ryazhenka perfectly quenches thirst in hot weather, increases appetite, promotes good kidney function and housing and communal services.

But she has the highest among others fermented milk calories, so losing weight by drinking a glass of fermented baked milk will not work.

Yogurt

The product of the same fermentation of milk with special bacteria - yogurt is also produced with the addition of starches, cream, pectin. Compared to kefir, it has a less acidic environment and is very popular with children, especially yoghurts with fruits and berries.

But the most useful is bio-yogurt, which smells not of fruit, but of milk, in which there is no modified starch.

bifidoc

Fermented milk product bifidok is the same kefir, enriched in addition to fermented milk bifidobacteria, but yeast fungi are not added to it, so bifidok has a milder and less sour taste.

The drink effectively improves the condition of the intestinal microflora and directly affects the condition of the skin. It is a drink of beauty and youth.

Useful for strengthening the immune system, preventing dysbacteriosis, indispensable for children for a growing body, with diseases of the housing and communal services. It is enough to drink a glass of bifidoc 2-3 times a week to feel its effectiveness.

Matsoni

I really respect and love matsoni - a fermented milk product that is sold in our stores. This national drink Caucasians are sometimes compared to curdled milk, although in fact the manufacturing technology is rather close to yogurt, but it has a sharper taste.

Also, like other useful fermented milk products, matsoni contains a lot of protein, vitamins, it improves blood circulation, intestinal activity, lowers cholesterol, eliminates toxins, strengthens the nervous system, and builds muscle mass.

Kumys

Known since ancient times, the drink of heroes koumiss is made from mare's milk by means of a special fermentation.

It is quite liquid, slightly foamy and emits bubbles of carbon dioxide.

Rich in proteins, fats, carbohydrates, mineral salts, vitamins, antibiotic substances.

Kumis not only satisfies thirst and hunger at the same time, and never overloads the stomach, it is truly an elixir of health and longevity. It gives special vigor, a good complexion, nourishes, strengthens, renews and cures many ailments from tuberculosis and utilities to diseases of the nervous system, and is a good antidote for poisoning.

I won’t talk about cottage cheese and sour cream yet, it was drinks that worried me today.

Contraindications for use

Sour-milk products are unique and have practically no contraindications; on the contrary, they are useful both for the prevention and treatment of many diseases.

Can only cause individual intolerance milk sugar– lactose, which can be manifested by bloating and discomfort.

Some people may be allergic to milk protein, and in this case, of course, the use of sour milk can lead to such troubles as skin rashes or bronchospasms.

Due to yeast fungi, kefir provokes thrush, therefore it is not indicated for women suffering from this disease.

The high fat content of certain foods overuse can lead to high cholesterol and fullness.

Which fermented milk product is healthier

I think that it is difficult and even impossible to determine the most useful fermented milk product.

The concept of the usefulness of a product is very relative, it is such an individual matter. It is necessary to take into account both taste preferences and tolerance of a particular product. If kefir is poorly digested, then it may be better to drink fermented baked milk, and if it is good, why should you refuse it?

The main thing is that you like useful fermented milk products, then choosing any of them, you will get both benefit and pleasure.

What are dairy products?

Questions about what fermented milk products are, the benefits and harms of fermented milk products for human health, as well as whether they have any medicinal properties, are of great interest to those who care about their health and are interested in folk methods treatment. And this interest is understandable.

Products obtained from milk as a result of lactic acid fermentation (sometimes with the participation of alcoholic fermentation) are called fermented milk products. There are products obtained as a result of only lactic acid fermentation (Group 1) - fermented baked milk, various types of yogurt, acidophilus milk, cottage cheese, sour cream, yogurt, and products obtained from mixed lactic acid and alcoholic fermentation (Group 2) - kefir, koumiss, etc. Products of the 1st group have a fairly dense, uniform clot and a sour-milk taste due to the accumulation of lactic acid. Products of the 2nd group have a sour-milk refreshing, slightly stinging taste due to the presence of ethyl alcohol and carbon dioxide, and a gentle clot penetrated by the smallest bubbles of carbon dioxide. The clot of these products is easily broken when shaken, due to which the products acquire a uniform liquid consistency, which is why they are often called drinks.

In production lactic acid products apply different kinds lactic acid bacteria and yeast: lactic acid streptococci, bulgarian stick, acidophilus bacillus, aroma-forming bacteria, lactic yeast.

The benefits of dairy products:

The positive effect of fermented milk products on the state of the human body has been known for a very long time. Due to the presence of lactic acid in them, these products are able to inhibit the development of putrefactive microorganisms in the intestines and normalize the digestion process. Their pleasant taste stimulates the secretion of gastric juice.

Some of the lactic acid bacteria (acidophilus bacillus, for example), as well as lactic yeast, produce antimicrobial substances. Dairy products will be useful in the treatment and prevention of atherosclerosis, hypertension.

The digestibility of fermented milk products is higher than the digestibility of milk, since they affect the secretory activity of the stomach and intestines, as a result of which the glands of the digestive tract secrete enzymes that accelerate the digestion of food more intensively. Dietary Properties fermented milk products are explained by the beneficial effect on the human body of microorganisms and substances formed during the fermentation of milk (lactic acid, alcohol, carbon dioxide, antibiotics and vitamins).

Any fermented milk product, as well as milk, will provide the body with calcium and protein, which is important for the health of the heart, blood vessels, nervous system and bones. Moreover, calcium in such a product goes well with others. useful elements which aids in its absorption.

However, the main benefit of fermented milk products is bifidobacteria, which protect the body from the penetration of toxins and microbes into it, help digest carbohydrates, and participate in the synthesis of substances useful to the body.

If you eat fermented milk products every day, then after a couple of weeks you can provide the intestines with comfortable work, since all putrefactive processes will stop in it and even the activity of the kidneys and liver will normalize. Therefore, such products are indicated for dysbacteriosis, colitis, constipation, and even poisoning. Pleasant taste dairy products stimulates the secretion of gastric juice. Some of the lactic acid bacteria (acidophilus bacillus, for example), as well as lactic yeast, produce antimicrobial substances. Dairy products will be useful in the treatment and prevention of atherosclerosis, hypertension.

All fermented milk products (kefir, ryazhenka, varenets, yogurt, acidophilus milk, koumiss, tea, yogurt) improve appetite, have a laxative effect, and also remove radionuclides, salts of heavy metals, toxins and toxins.
Their types:

Curdled milk:

Depending on the characteristics of the technology and the composition of bacterial starter cultures, several types of yogurt are produced: Mechnikovskaya, acidophilic, ordinary, southern, Ukrainian, fermented baked milk, varenets, etc. Yogurt is obtained as a result of natural fermentation with lactic streptococci or in combination with lactic acid bacilli (Bulgarian, acidophilic) .

For the preparation of curdled milk, milk is pasteurized, homogenized, cooled to the fermentation temperature (37-45 ° C), bacterial starter is added, and further production is carried out according to the general scheme. technological process thermostatically. When producing curdled milk with fillers - various flavoring and aromatic additives (sugar, vanillin, fruit and berry juices) it is advisable to add sugar to milk before pasteurization, and aromatic substances- before fermentation.

Ryazhenka:

Ryazhenka (Ukrainian curdled milk) is prepared from milk with a fat content of 4.2.5 and 1%, as well as 2.5- and 1% fat and with vitamin C. Ryazhenka is produced with long-term temperature treatment of milk (95 ° C with an exposure of 2- 3 h) and fermented at 40-45 ° C with a starter consisting of cultures of thermophilic lactic acid streptococcus. Ryazhenka has a sour-milk taste with a pronounced aftertaste of pasteurization, a delicate, but moderately dense clot, without gas bubbles. The color of ryazhenka is creamy with a brownish tinge.

Yogurt:

Yogurt - special kind curdled milk, one of the most common dietary fermented milk drinks in Europe and America. The birthplace of yogurt is the countries of the Balkan Peninsula. According to microflora, organoleptic properties, yogurt made from whole milk, is not much different from Mechnikovskaya or southern curdled milk. Typically, yogurt is fermented milk drink, prepared from whole milk pasteurized at 80-95 ° C with exposure from 5 to 30 minutes, at a fermentation temperature of 40-45 ° C. As a starter for the production of yogurt, cultures of thermophilic lactic streptococcus and Bulgarian bacillus, taken in a ratio (1: 1), are used.

Yogurt has a clean, sour-milk taste and smell, with the addition of sugar - sweet taste, in fruit and berry yogurt - the characteristic taste and aroma of the added syrup. The consistency of the drink is homogeneous, without sludge fat, slightly viscous.

Varenets:

Varenets is produced from sterilized or baked milk with a fat content of 2.5%. As a starter, cultures of thermophilic lactic streptococcus and Bulgarian bacillus are used. Microbiological processes in the production of Varents are similar to their course in the production of fermented baked milk. Varenets is close to ryazhenka in properties, but the acidity is felt somewhat sharper, since its fat content is lower than that of ryazhenka.

I must say that it is quite possible to make such wonderful and healthy fermented milk products on your own. Just do not forget that you should not try to cook sour milk by "samokvas" - that is, by letting the milk sour on its own. Buy pasteurized milk and ferment by adding a little factory product to it.

Kefir:

Kefir is not prepared with the help of lactic acid bacteria - for this purpose, special "kefir" fungi are used, capable of producing, as by-product, alcohol. Kefir comes in different degrees of fat content: 3.2% fat, 2.5% medium fat, 1% fat-free kefir. It also differs in terms of maturity. One-day kefir is the weakest (the content of lactic acid and alcohol is low), two-day kefir is more “strong” and three-day is the strongest. In the latter, the content of lactic acid and alcohol is quite significant. However, you can not be afraid to get drunk on it - it's impossible. On the contrary, kefir helps to eliminate alcohol intoxication. Kefir is much more effective than yogurt in its antibacterial properties.

Koumiss:

Kumis - rich in vitamins; unlike other fermented milk products, it has a fairly high alcohol content. For a very long time, this drink was considered almost the only remedy that could help patients with tuberculosis. The process of its manufacture is quite simple: to fresh skim milk add 20% whey and 3% sugar. The resulting mixture is first pasteurized, then it is fermented with yeast fungi and a culture of acidophilus bacilli at the same time. The strength of weak koumiss is 1% alcohol, medium - already 2%, strong is comparable in alcohol content to beer.

Shubat:

Shubat is a product obtained from camel milk. Thicker and fatter than koumiss, shubat can be stored for a long time without losing its medicinal properties. It contains milk sugar, lactic acid, carbon dioxide, proteins, fats, carbohydrates, minerals, vitamins and natural antibiotics. The alcohol content is quite high, as in koumiss.

Matsoni, matsun:

Matsoni, matsun is an analogue of kefir, common not in the Caucasus. Produced from skimmed or diluted cow, goat, sheep or buffalo milk.
Matsoni serves as the basis for the drink "Tan". It is distinguished by a unique combination of microorganisms, biochemically very active; has a positive effect on the state of the digestive tract, on metabolic processes in the body, on health of cardio-vascular system. It helps to reduce excess weight, normalizes cholesterol levels, is one of the best home remedies for alcohol intoxication (hangover).

As you can see, the ways in which different fermented milk products are produced are very different. However, they are all very beneficial for people's health. Nutritionists believe that everyone should use them. So choose which one you like best!

Harm of dairy products:

Of course, dairy products also have contraindications. So, for example, they are not shown to people with high acidity of gastric juice; people suffering peptic ulcer and pancreatitis, they are completely contraindicated. It is not advised to use sour-milk products for diarrhea and bloating.

You should also not overdo it with the amount - their excessive use threatens with violations of calcium metabolism, increased slagging of the body and reduced immunity. Cottage cheese and cheese are advised to use 2-3 times a week. Moreover, it would be best to combine them with vegetables - carrots, beets, tomatoes, herbs and so on. The optimal one-time amount is 100-150 g of cottage cheese or up to 100 g of cheese.

Many years ago, people already knew about all useful properties milk and dairy products. They were used for food and used in cosmetic purposes. All the "usefulness" of lactic acid products cannot be counted, but we will try to do it.

Consider each product individually and identify the best and most useful product with lactic acid bacteria. So, what are the healthiest dairy products, let's find out.

The benefits of dairy products for the body

What is a fermented milk product and how is it produced?

Everyone knows the benefits of milk for the body, although lactose is contraindicated for some people and it is forbidden to consume milk in its pure form. In addition, calcium, phosphorus and other elements from milk are poorly absorbed.

This means that people are allergic to milk, is it possible to have fermented milk products in this case? Such people and everyone else just need to include sour milk in their diet, it is easily digestible and does not contain sugar, lactose.

How is fermented milk raw material obtained, and what varieties does a useful fermented milk product have?

All fermented milk products are obtained by fermenting boiled milk with the addition of lactic acid bacteria concentrate. As you can see, this is a natural process and many of you are probably familiar with the taste of sour milk. Before spoiled milk received because of hopelessness - milk in warm conditions there was simply nowhere to store it.

And now, knowing which fermented milk product is more useful, some still do not introduce it into the diet every day, but in vain. The taste of a fermented milk product with the addition of beneficial microorganisms is somewhat different, sour-sweet, and the consistency becomes thicker.

Is it possible to buy dairy products in the store?

A real fermented milk product always has a sour taste, but not sweet. This indicates improper processing and fermentation of the original product.

Most often, this is what happens - on the shelves of stores we buy yogurts, in which, in addition to this, various preservatives are also added. In this case, most of the same bacteria that we are talking about are lost, and the benefits of fermented milk products are also lost.

Craft healthy yogurt now it’s easier than ever at home, the main thing is to discard laziness and unwillingness to do something yourself. It is prepared both in yogurt makers and simply in containers and put in a warm place. The next day, a wonderful useful, incomparable with shop products yogurt.

Eating such yoghurts every day, you can get rid of many diseases, this is especially important if there are children in the family and for them this is a delicious and healthy dish.

Varieties of dairy products:

1. Products that are formed by the fermentation of milk and disintegration (coagulation of casein) into flakes. That is, milk sugar is converted into lactic acid, so the sour taste is necessarily present. These include cottage cheese, sour cream, acidophilus, yogurt, fermented baked milk and yogurt.
2. Mixed fermentation products - lactic acid and alcohol . These products include kefir, koumiss, matsoni, as well as bifidok, in which a probiotic culture is also added.

In the second case, along with lactic acid, alcohol, carbon dioxide, and acids are also produced from sugar. All this further enhances the digestion of food when eating such products.

The proportion of alcohol is so small that it does not affect a person - approximately 0.07%. But for very young children, kefir is not recommended for use, it is advisable to replace it with natural yoghurts with sourdough for up to 3 years.

Who is primarily shown to drink kefir, eat cottage cheese, and why are fermented milk products useful? Overweight people, because it is they who are in danger diabetes, worries about increased arterial pressure. It is for them that sour milk is the most valuable.

Proven - after adjustment kefir diet there are feelings akin to a bird's flight - lightness in the body and lightness in the soul.

The most useful fermented milk products are kefir, matsoni, unsweetened yogurt. It is advisable to buy products in glass containers or tetrapacks (cardboard boxes), and not in plastic.

What dairy products are good for the intestines

We all know that there are a lot of useful products for the intestines, among them cereals, vegetables and fruits, nuts, wholemeal bread.

Are dairy products good for the intestines? Of course - yes, because they contain special microorganisms for cleansing the intestines. It is not so difficult to maintain the body in a healthy state, it is enough to include fermented products in the diet every day.

All processes in the body depend on the health of the small and large intestines. Every day we consume various foods, any supplements, all this should be excreted from the body, and only what is useful should be absorbed. But not always waste products are excreted, starting to be absorbed into the organs and accumulate toxins there. It is lactic acid bacteria that take over all the work and remove all the harmful that accumulates inside.

Usually in the human body, a balance is maintained between beneficial bacteria and harmful rods. This is achieved through the daily consumption of healthy foods.

If problems are of concern - constipation, diarrhea and flatulence, most likely the problem can be solved quickly by adding kefir or yogurt to the diet. These products remove carcinogens from the body, lower cholesterol.

Which fermented milk product is the most beneficial for the intestines?

It happens that a person suffers from rashes, constipation at the same time, then a special analysis is given for the presence of beneficial bacteria. It determines whether there is a dysbacteriosis (imbalance) in the intestine.

The doctor determines which bacteria is the smallest and prescribes special yogurts and kefir, which, in addition to lactic acid bacteria, also contain streptococci and acidophilus bacillus (lactobacilli), bifidobacteria.

In the name of such products, the prefix - bio is usually indicated, they are considered very useful in the presence of dysbacteriosis in the intestines. Such yogurts during the course of treatment regulate the ratio of beneficial and harmful bacteria (pathogenic flora) and the person recovers faster.

Can dairy products be eaten with allergies? Since sour-milk products no longer contain lactose - it breaks down and there is also a minimum of sugar, with any kind of allergy, sour-milk products can be eaten and even needed.

In rare cases, an allergy can also occur to the protein contained in sour milk. Such intolerance can occur in young children under the age of 3 years, and it is worth consulting a pediatrician.

Very healthy dairy products

Kefir and its properties

The benefits of dairy products

As we have already said, kefir is a product of mixed fermentation and the most useful fermented milk product. Kefir contains a unique set of trace elements - proteins, fats and carbohydrates, bacteria and fungi. The most useful fermented milk product kefir (classic) should have the following composition per 100 grams of the product:

• Protein - at least 3 grams
• Fats - 2.5%
• Acidity is normal - 85-130°T

The benefits of one-day kefir are fully justified for every person. But it is worth noting that kefir can accumulate alcohol in the composition, or rather increase its percentage with a shelf life.

These are, of course, the minimum doses, but the longer kefir is idle after preparation, the more alcohol-containing elements it contains. Therefore, you need to use kefir immediately after preparation, this is especially important for children.

Useful properties of dairy products. Kefir

Kefir is useful for anemia, dysbacteriosis, rickets, allergies to food products and even pneumonia. This is a product of all those who are losing weight and want to keep fit. Because, unlike milk, it is digested in half an hour, and by all 90%.

At the same time, your digestion improves, your appetite improves, and kefir at this time disinfects the intestines. By the way, it is considered the world's antiseptic and antibiotic for the body.

Also fermented milk product promotes better absorption beneficial vitamins throughout the day, calcium, iron, vitamin D. You get all this from lunch dishes, breakfast and dinner . A glass of kefir before meals will help in this.

That is why kefir for an afternoon snack is considered more effective and beneficial than any pills. nutritional supplements which people try to use by all means.

With kefir, you can generally refuse drugs, because its benefits far outweigh the harm. But there are also contraindications to the use of the product.

Is it possible to use fermented milk products for people with high acidity of the stomach? You need to drink it with caution. Also, if you suffer from indigestion, drinking more than a glass a day can lead to even more problems.

Is it possible to fermented milk products (kefir) with pancreatitis? Kefir with such a disease can not be used, it can be replaced with sourdough. If, of course, you choose a starter of excellent quality and with the shortest time validity.

And the last contraindication - if you need to concentrate - you are going to an exam or an important meeting - a glass of kefir the best option to cheer up, as it relaxes the body more. It is better to drink a glass of juice for this purpose.

What is useful sourdough fermented milk product?

Relatively New Product on store shelves leaven, appeared recently, but has already gathered admirers around him. Some people doubt - is it worth replacing kefir with sourdough, what is useful in it and how does it affect the body?

We answer - with a shelf life of several days (not a month!) The sourdough contains a maximum of beneficial bacteria, including acidophilus bacillus and other beneficial microorganisms.

The benefits of sourdough for children

If you want to know the truth, she better than kefir several times, because it has low acidity. Therefore, it is allowed to drink it to small children, as well as to those who suffer from gastritis and pancreatitis. It is used in the treatment of allergies, removes toxins, strengthens the immune system and fights insomnia.

Ryazhenka

The traditional dish of Ukraine, Belarus and Russia is made from baked milk (cow's) with the addition of streptococcal and Bulgarian sticks. It's basically a type of yogurt. Only without flavor additives. The drink is absorbed much better and faster than baked milk, and contains a whole set of vitamins: C, PP, A, B, iron, calcium, magnesium, sulfur, phosphorus, potassium, sodium.

drinking alone a glass of fermented baked milk, you can replenish your body with calcium by a quarter daily allowance, and phosphorus by 20%. In addition, the protein in it is absorbed faster than the protein of whole milk. These are fermented milk products, the benefits of which are obvious and there is also harm. Contraindications - stomach ulcers, gastritis with high acidity.

Cottage cheese

fresh cottage cheese

Cottage cheese is formed by fermenting milk and gradually withdrawing the whey. Classic, fat, fat-free, low-fat - what kind of cottage cheese do you prefer? Each of these types is useful in its own way.

For diabetics - completely fat-free is suitable, for allergy sufferers - non-greasy, but for people who do not suffer from these diseases, the classic one is suitable. There is also cottage cheese with additives - raisins, dried apricots, calcined - enriched with calcium.

Most useful product rich in protein, minerals (potassium, calcium, phosphorus) and vitamins PP, C, B2, B1. Cottage cheese is digested very easily, while the most fatty cottage cheese per 100 grams has a calorie content of only 226 calories. Therefore, cottage cheese is used in diets and is indicated for obese people, with liver diseases, hypertensive patients, and atherosclerosis. In other words, cottage cheese literally dissolves fats in the body.

The benefits of dairy products for children and adults

Cottage cheese strengthens the bone system, cartilage tissue, raises hemoglobin, and also has a positive effect on the human nervous system. Cottage cheese is especially useful for children, women and the elderly.

Because female body often loses calcium and it is they who need to restore this balance in time, as well as strengthen hair and nails. The elderly often suffer from a lack of calcium, and children need it for growth.

The benefits and harms of cheese

If you are a fan of cheese - that's good, but everything is fine - in moderation. The fact is that hard cheeses are quite fatty and contain a lot of calories. Naturally, a cheese lover can consume up to 200 grams at a time, and this covers daily dose norms, additionally deposited on your sides. Sorry to get off topic...but we have to say this.

This product also has its advantages - these are real pantries of calcium, protein, tryptophan, lysine, phosphorus and zinc. Use durum varieties cheese helps to strengthen the skeletal system, prevents caries, and soft varieties- such as feta, mozzarella promote good sleep.

White cheeses are considered dietary and they are just as delicious. it lean varieties Ricotta, Mascarpone, Camembert, and other varieties, they are great for diets and cooking various dishes.

Yogurt

homemade yogurt

Bulgaria is considered the birthplace of yogurt, since it was there that the first yoghurts containing Bulgarian sticks and sourdough were made. And to this day the tradition natural yogurt are saved. The product that is sold on our store shelves is not considered yogurt in Bulgaria.

In our production technologies, it is permissible to add pectin, thickeners, sweeteners, etc. to the product. Well, thanks to preservatives, many vitamins are lost, but the shelf life is preserved.

You can make yogurt, like Bulgarian, at home. The use of such yogurt will bring many benefits.

Matsun (matsoni) – a traditional dish Armenia and Georgia, it is revered there, like bread. And Caucasian centenarians use matsoni every day and get sick less often. This fermented product is similar in texture to yogurt. It is prepared from cow, buffalo, goat or sheep milk.

Moreover, in the Armenian national cuisine its methods of preparation and ready-made yogurt is dominated by acidophilus bacillus. In Georgia, matsoni is prepared a little differently, and the final product is enriched with Bulgarian sticks.

Sour-milk product "Snezhok", benefits

Snezhok is a fermented milk drink that was produced during the USSR and was very fond of the inhabitants. It is prepared by fermenting pure bulgarian sticks and thermophilic streptococci. Plus, sugar or berry syrups were traditionally added to this composition.

The benefits of snowball in improving the functioning of the digestive system, removing toxins from the body, strengthening the immune system. It's all about the technology of preparation - it is the same as that of Bulgarian yogurt, except with the addition of natural fruit and berry syrups.

Can dairy products be eaten while taking antibiotics?

When antibiotic treatment occurs, the body experiences a shock, all bacteria in the gastrointestinal tract die. And the whole body suffers from this. To immediately fill it with beneficial bacteria, using probiotics is not only possible, but also vital. The best are yogurts containing lacto and bifidus bacteria without preservatives and sweeteners, as well as kefir.

Is it possible for breastfeeding dairy products? Of course, a nursing mother is recommended to consume fermented milk products - this important element maintaining lactation! It is preferable to choose quality cottage cheese, bifidok yogurt, but kefir and koumiss contain a certain percentage of alcohol, so you need to be careful with them.

A liter of such a product will harm the baby, but a glass a day will only benefit. The baby and mother will strengthen the joints, hair, nail growth will increase, immunity will strengthen.

Is it possible to fermented milk products at a temperature? The answer to this question is unequivocal - kefir, sourdough and yogurt are very useful at a temperature.

Firstly, at a temperature the body needs to eat, but there is no appetite as such, and sour-milk products in this case best friends. Secondly, the body will spend energy not on digestion, but on recovery, which leads to a speedy recovery of the patient and a decrease in body temperature.

Is it possible to post sour-milk products? The purpose of fasting is to cleanse the body of everything carnal and submit to the holy spirit. That is, all products of animal origin, including proteins, are excluded from the diet, naturally and dairy products. But it should be remembered that fasting is not a torture of the body as a whole, therefore there is a list of people who are forbidden to fast, these are:

• Pregnant and lactating mothers
• Patients and people after surgery

With prostate adenoma, fermented milk products are useful and very efficient. They have a slight laxative effect and are supplied with lacto and bifidus bacteria, necessary for the body to fight illness. Prostate adenoma is a benign tumor, the treatment of which requires a special diet, and this diet must include yogurt and yogurt without fail.