Equal milk products are necessary for the body. Their distinctive feature is high nutritional value, as well as the presence of a number useful qualities. They are prepared due to lactic acid fermentation, including bacteria that excrete antibiotics capable of suppressing pathogens of such hazardous diseases such as tuberculosis and typhus.

For many years of application, fermented milk products practically proved their health influence on the human body, so its demand in nutrition is quite explained. A slightly sharp, pleasant, refreshing taste incites appetite and has a positive effect on the general condition of the body. And alcohol and carbon dioxide in dairy drinks optimize the functionality of the vessel and motor center.

Equalochka is an integral part of the diet of each person from childhood not only because of the pleasant acid taste, but also due to the presence of lactic acid. The abundance of macro and microelements helps to actively fight with putrid microorganisms in the body, and the opening of the intestine is improving.

Efficiency products are divided into two categories:

1. Bashed milk flavored by bacteria. These include: Prostokvash, yogurt, renewed cheese.
2. Products formed thanks to lactic acid and alcoholic fermentation: Kumys, kefir, Shubat.

These are delicious and useful dishes for all family members. It is responsible for their choice and storage, because fermented dairy products can bring not only benefit, but also harm to health.

The benefits and harm of fermented products

In the manufacture of most such products use special additives (to improve taste, food value and aroma), which not only affect their composition, but can also cause unwanted side effects, for example, allergies.

Beneficial features

The benefits of fermented milk products consist in easy digestibility by the organism of the nutrients, which are contained in them. And the main advantage is the presence of bifido and lactobacilli. They purify the body from rotary pathogens of microorganisms that can cause intoxication.

Already after a couple of weeks of regular use, the body will cease to suffer from self-defense, improves the work of the kidneys, and the most important thing - the liver comes to normal.

What is still useful to acidic products:

• contribute to updating the intestinal microflora;
• help in the fight against constipation, colitis;
• it is recommended to use people who suffer into intoxicating heavy metals salts;
• rich in vitamins group in, e, d;
• prevent the penetration of pathogenic microorganisms into intestinal cells;
• help reduce gas formation;
• good for absorption, easily digested;
• suitable to people having individual lactose intolerance;
• normalize the activity of the intestine;
• used as a prophylactic remedy for tuberculosis;
• help to increase calcium digestibility.

Raid milk contains almost all amino acids: albumin, lysine, leucine, globulin and others. With mixed nutrition, such products increases the nutritional value of the protein, which is part of the cereals.

Potential harm

The age of a person affects the ability to digest certain foods. This fully belongs to Molok. After 30-40 years, about 3% of our country's inhabitants lose the ability to absorb milk sugar (lactose). Dairy dishes for them are fraught side effects: nausea, vomiting, bloating and other allergic reactions.

Lactose when entering the stomach is split into two components: galactose and glucose. Glucose is processed into energy, and Galactose is absorbed only from breast milk. If you get into the adult organism, it accumulates in the cells of the body. Because of this, the percentage of people with the intolerance to the dairy rises.

The intolerance is manifested in the following symptoms:

• gas formation;
• painful spasms;
• nausea;
• ritching in the stomach.

Arriving allergies can manifest itself in the form:

• rash on the skin;
• vomiting;
• swimming eyes, century swelling;
• mucous discharge from the nose.

Adverse reactions may occur due to the number of used dairy products. Experts believe that the harm of fermented milk products (in large quantities) can be convened in such formidable symptoms:

• derive of calcium from the body;
• the occurrence of ulcer of the stomach;
• the growth of cancer cells in adults.

Best useful lactic acid products

Acidoleccant is necessary for children and adults to maintain health, as well as excellent well-being. We list the most useful variations.

Prostokvash . It is obtained by the process of natural rivals. Milk first pasteurize, then homogenized and cooled to the desired temperature. Bacterial soldering is added to the mixture and leave the thermostat to be discharged.

When preparing an armor with different flavor fillers, additives are injected into the milk before the pasteurization process, and aromatic additives immediately before Rodvaya.

Ryazhka . It is a variety of prostruck. It is prepared from a fatty milk by long-term temperature processing. It has an acidic taste and cream brown with color. it a traditional dish Ukrainian and Russian cuisine. Ryazhenka is well absorbed, contains a healing set of vitamins, minerals. One glass of such a drink can fill the body a quarter daily norm Calcium. Contraindicated with a stomach ulcer.

Yogurt . It is a special kind of source. This dietary drink is often found in America and Europe. The birthplace is considered the Balkan Peninsula. For cooking is used whole milk. Razvaya stands bulgarian wand and thermophilic lactic acid streptococcus, which must be taken in the ratio of 1: 1.

In natural form, yogurt has a pure sour milk taste. In combination with sugar - sweet, and fruit-berry yogurt has a characteristic taste with the aroma of fruit syrup. Drink slightly mate, homogeneous consistency.

Varenets . It is produced from bustling milk. The role of the swarm is performed by thermophilic lactic acid streptococcus and the Bulgarian wand. The method of preparation and properties are similar to the ionage.

Kefir . The technology of its development includes interaction with special fungi, capable of producing alcohol in the finished kefir. The drink may differ in terms of fatty and readiness:

• one-day - contains less than all alcohol of lactic acid;
• two-day - contains more lactic acid than one-day;
• three-day - stands out the greatest fortress due to the content of high percentage of alcohol and acids.

The antibacterial properties of kefir are much stronger than yarn. It is useful for anemia, lung inflammation.

This is a favorite product of sliming people who establishes the digestive process, serves as an antiseptic and antibiotic. Helps the absorption of vitamins throughout the day.

Kumys Also rich in vitamins. It is an excellent tool in the fight against tuberculosis, and most importantly, helps to prevent it. For cooking, milk, serum and sugar are used, mix well and frown with yeast fungus.

Cottage cheese . It is formed when driving milk with a gradual severity of serum. The modern market offers several types:

• degreased - best suited for diabetics;
• non-fat - a great choice for allergies;
• classic - universal type of cottage cheese.

Cottage cheese is the most useful product due to the presence of protein, minerals, vitamins. It is easily absorbed, calorie content is 226 calories per 100 grams of product. Cottage cheese is popular among adherents of diet for weight loss, as well as people suffering from liver diseases, hypertension and atherosclerosis.

Cottage cheese wonderfully contributes to the dissolution of fats in the human body. It strengthens the bone system, increases the level of hemoglobin, perfectly affects the nervous system. The product is useful for the children's and female organism.

Sour cream . The flavoring gamut, the smell and appearance of the sour cream give the lactic acid bacteria, they also contribute to the intestinal settlement by the desired microflora, adjusting it to the right job.

There are many iron, manganese, copper and other no less useful minerals in sour cream. It contains fat, organic acids, animal proteins, natural sugar, carbohydrates, biotin. Due to the balanced composition, this product is absorbed much better than milk, cream, yogurt and even kefir. The useful properties of sour cream also include:

• brain performance stimulation;
• improving muscle functionality;
• improving performance;
• strengthening male potency;
• chief supplier of calcium for children.

The use of sour cream found cosmetologists. Masks help improve skin condition, toning it, make more elastic. The product is actively used when dealing with solar burns.

Acidophilic milk . It is a mixture of acidophilic Bulgarian stick and cow milk. It has a specific taste, viscous consistency. Because of the unpleasant taste, it is used with the addition of cinnamon, honey, sugar and other additives.

Acidophilic milk is introduced as feeding to breast children, but with caution, so as not to cause unwanted allergic reactions. As for adults, the reception of this drink is recommended if available:

• problems with kidneys and liver;
• anemia;
• diabetes;
• infectious diseases.

The acidophilic milk is contraindicated only by people suffering from lactose intolerance.

Efficious goods are important and useful for the body in any form, no matter. this is speech About Prostokavasha, Curd or Yogurt, and the most useful milk product is difficult to allocate, as each of them has its advantages. These universal delicacies will help to lose weight and increase muscle mass. And also become an integral ingredient of nutritional masks for the skin.

Equal milk products are obtained from milk, which academician I.P. Pavlov called "amazing food, cooked by nature itself."

According to their dietary and therapeutic qualities, fermented milk products are even more valuable than milk. This is due to the beneficial effect on the human body of microorganisms and substances resulting from biochemical processes occurring at rolling milk (lactic acid, alcohol, carbon dioxide, antibiotics, vitamins).

The digestibility of fermented milk products is higher than the digestibility of milk, because They affect the secretory activities of the stomach and intestines, as a result of which the gland of the digestive tract is more intense than enzymes, accelerating food digestion. Their digestibility increases and due to partial peptonization (splitting) of proteins contained in them. These products increase the motor activity of the digestive tract (peristaltics of the intestine).

Possessing a pleasant, lightly refreshing and sharp taste, they excite appetite, thereby improving the overall state of a weakened organism. Regular use of fermented milk products promotes and strengthening nervous system due to accumulation in them extremely necessary to man Vitamins synthesized by lactic acid bacteria.

It has been established that the content of vitamins in dairy products increases as a result of alcohol fermentation.

The history of dairy products is associated with deep antiquity. Still before the start of our summer, nomadic tribes of the Scythians were known for the fermentation drink from the mare milk - Kumys. The ancient peoples of India, Rome, Greece, Transcaucasia also used fermented ferrous foods from cow or sheep milk. That the bisper milk is kept longer and has a refreshing pleasant taste, they knew, obviously, the cattle wanders who lived at primitively common strictly. Using this product, convinced in a favorable effect of him on the body.

Over time, national dairy drinks appeared: a ripper - in Ukraine, Prostokvasha and Varents in Russia, Matsun - in Armenia, Marty - in Georgia, Chal - in Turkmenistan. In Northeast Asia, Kuronggu is preparing, in the North Caucasus - Ayran and Kefir, in Bashkiria, Kazakhstan and Tataria - Kumys. Leben do in Egypt, and Yagurt (yogurt) - in Bulgaria, Greece, Turkey.

The range of fermented dairy products is huge. Different milk foods affect the human body in different ways, but those in which are the so-called acidophilic sticks are considered to be most useful.

On dietic I. medical properties Efficious products indicated Russian scientist I.I. Swords. In his opinion, the lactic acid bacteria contained in fermented milk products are able to take effect in the intestine of a person and have a beneficial effect on the entire body. These bacteria are produced in the intestines of milk acid, as a result of which its reaction from alkaline becomes acidic. It cannot develop concrete microorganisms - thus eliminates the source of body poisoning.

I.I. Mechnikov highlighted the milk-like lactic acid bacterium from dairy products, called by the Bulgarian wand (BACT Bulgaricum), which he attributed a beneficial effect on the human body.

The theory of Mechnikov remains properly, but subsequent studies have been proven that the Bulgarian wand does not fully justify the role ascribed to it. This role is perfectly performed by acidophilum (BACT Acidophilum), which is the permanent inhabitant of the intestine. The acidophilic wand is more resistant to alkali, therefore it takes on and multiplies under an alkaline intestinal environment.

It is able to ferment not only milk sugar, but also others, due to which its livelihoods in the absence of dairy sugar does not stop. The acidophilic wand is to a greater extent than Bulgarian - has bactericidal antibiotic properties in relation to a number of harmful and pathogenic bacteria, including a rotary, typhoid, dysentery. Therefore, for therapeutic purposes, products prepared with the participation of the acidophilic stick should be applied.

Therapeutic properties of fermencotous products are based on bactericidity (the ability to paralyze "non-annual" microbes), lactic acid bacteria and yeast in relation to the pathogens of a number of gastrointestinal diseases, tuberculosis and other diseases, as well as at the beneficial effect on the human body of individual substances that make up These products.

The bactericidal properties of fermencotous products are associated with the antibiotic activity of the bacteria and yeast developing in them. In fervent products, the following antibiotics are contained: lowland, lactoline, diploccin, streptotsin, etc. They have a bactericidal effect on some organisms (kill them) or bacteriostatic (suppress their livelihoods). Thus, all fermented milk products to one degree or more are sources of antibiotics and are used in the treatment of a number of diseases.

All kinds of prostrucks, especially Mesnik and Acidophilic, have a relaxing effect, improve the release of gastric juice and pancreatic juice. Therefore, they are useful in constipation, colitis with constipation, gastritis with reduced acidity, diseases of the liver and bile pathways, obesity, atherosclerosis and hypertension, with myocardial infarction, anemia, accompanied by a deterioration in appetite.

Acidophilic Prostokowas most suppresses the development of pathogenic microorganisms in the intestines. It is used with such intestinal diseases such as dysentery, abdominal typhoid, paratif, colitis, dyspepsia in adults and children, gastritis with reduced acidity of gastric juice, liver disease and pancreatic glands.

Acidophil milk is more useful than Prostokvasha. It is obtained by a rowing of pasteurized milk especially selected acididophilic chopsticks. The consistency of its creamy, sometimes somewhat dragging, which does not always like the consumer. The use of acidophilic milk is very effective for the treatment of gastrointestinal diseases, poisoning.

In the summer, the combination of food poisoning is also recommended to use acidophilic products. Acidophilic paste contains a huge amount of useful acidophilic microbes, being a concentrate of antibiotics. As medical agent It is used both internally and externally - in the treatment of purulent wounds and burns. The paste is useful in gastritis and colitis with reduced acidity, infectious diarrhea, dysentery, abdominal typhoid, dyspepsia in children and adults, during diseases of the liver and kidneys. Prepare a paste of acidophilic milk, which is subjected to self-presses in sterile bags before removing serum. According to the consistency, it resembles a thick sour cream, pleasant to the taste.

Popular fermented milk products includes kefir - a drink of an acidic refreshing taste, well-quenched thirst. Homeland kefir is North Caucasus. This is a mixed fermentation product (lactic acid and alcohol). We produce it from pasteurized milk using a solder cooked on kefir fungi.

Yogurt is a milk product of a pleasant taste, resembles a prostroprious, from which appearance Differs in a kind of consistency. It is widespread in foreign countriesEspecially European, where is often the only sour milk product. Machine mixture yogurt is made with a high content of dry substances; Break out the desar, consisting of thermophilic streptococci and the Bulgarian stick. This product varies with fat content and various fruit-berry fillers.

The nutrient value of cottage cheese is determined by the number and quality of proteins contained in it, fat and mineral salts.

In the proteins of cottage cheese there is an indispensable amino acid - methionine, as well as choline, improving metabolism, warning obesity and atherosclerosis.

Cottage cheese for children, pregnant women and lactating women, as he is rich in calcium and phosphorus salts necessary for the growth of bones, blood building, for the activities of the heart and nervous system.

Cottage cheese is recommended for patients with tuberculosis, anemone, in need of reinforced full nutrition. It is useful in diseases of the liver and kidney with edema, because calcium contributes to the removal of excess fluid from the body.

Groom cottage cheese is very nutritious. From it you can prepare a lot of delicious and useful dishes. Fat contained in cottage cheese is absorbed by 90--95%.

Increased therapeutic properties are characterized by acidophile-yeast cottage cheese, used for nutrition of weakened children, as well as gastrointestinal diseases, Tuberculosis, Malokrovia. It is enriched with yeast and acididophilic cultures that improve digestion. Degreased and acidophile-yeast cottage cheese is also recommended to use atherosclerosis, myocardial infarction, hypertension and with colitis with diary.

Many years ago, people already knew about everyone useful properties milk and fermented milk products. They were used in food and were used for cosmetics. All the "utility" of lactic acid products do not count, 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 milk products are the most useful for health, let's find out.

The benefits of fermented organism

What is an acidic product and how to produce it?

All are known to the benefits of milk for the body, though some people are contraindicated with lactose and it is forbidden to use milk in its pure form. In addition, calcium, phosphorus and other elements made of milk are poorly absorbed.

This means that people are allergic to milk, is it possible to eat fervent products in this case? In such people and everything else, it is simply necessary to include in their diet of the milk, it is easily absorbed and does not contain sugar, lactose.

How do acidic raw materials get, and what kind of varieties has a useful milk product?

All fermented milk products are obtained by fermentation of boiled milk with the addition of concentrate of lactic acid bacteria. As you can see, this is a natural process and many of you are probably familiar with the taste of sour milk. Earlier spoiled milk Received due to hopelessness - milk in warm conditions I just have nowhere to store.

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

Is it possible to purchase fermented milk products in the store?

The real milk product always has a sour taste, but not sweet. This speaks of improper processing and fermentation of the source product.

Most often it happens - we acquire yogurt on store shelves, in addition to this, various preservatives are added. In this case, most of those bacteria are lost, about which we are speaking, and the benefits of fermented fermented products also.

Make a useful yogurt is now easier than simple at home, the main thing to discard laziness and the reluctance to do something yourself. It is prepared both in yogurtnitsa, and simply in the tank and put in a warm place. The next day is ready for a wonderful useful, incomparable yoghurt store.

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

Varieties of ferocular products:

1. Products that are formed by faving milk and the disintegration (coagulation of casein) it is on flakes. That is, milk sugar is converted into lactic acid, so the sour taste is necessarily present. These include cottage cheese, sour cream, acidophilic, yogurts, ryazhenka and prokobvash.
2. Mixed fermentation products - lactic acid and alcohol . Such products include kefir, koumiss, mazoni, as well as bifox, in which probiotic culture is added in addition.

In the second case, alcohol, carbon dioxide, acid is produced together with breast cancer from sugar. All this even more enhances food digestion when eating such products.

The share of alcohol is so small that does not affect the person - approximately 0.07%. But for children, very small kefir is not recommended for use, it is advisable to replace it with natural yoghurts to be replaced by its natural yoghurts.

To whom first is shown to drink kefir, there are cottage cheese and why are acidic products useful? People with overweight, because they are hazardous diabetes, worried about high blood pressure. It is for them that the milk is the most valuable.

Proved - after establishing a kefir diet, feelings appear to a bird flight - ease of body and ease in the shower.

The most useful dairy products are considered to be kefir, Maceni, a savory yogurt. It is desirable to buy products in a glass container or tetrapak (cardboard boxes), and not in plastic.

What milk products are useful for the intestine

We all know that the useful products for the intestines are a great set, among them cereal, vegetables and fruits, nuts, bread from coarse grinding.

Are acidic products for intestines? Of course - yes, because they contain special microorganisms for cleansing the intestine. Support the body B. healthy state It is not difficult, it is enough to include enough products obtained by fermentation in the diet.

All processes in the body depend on the health of the thin and large intestine. We daily use various foods, any additives, all this should be excreted from the body, and only useful is absorbed. But not always, life products are removed, starting to be absorbed into organs and accumulate there toxins. It is the fermented bacteria that take all the work on itself and remove everything harmful, which is accumulated inside.

Usually, a balance between useful bacteria and malicious chopsticks is observed in the human body. This is achieved by the daily consumption of useful products.

If the problems are concerned - constipation, diarrhea and meteorism, most likely the problem can be solved quickly by adding kefir or yogurt to the diet. These products derive carcinogens from the body, reduce cholesterol.

What milk product is the most useful for the intestine?

It happens that a person suffers from rash, constipation at the same time, then a special analysis for useful bacteria is surrendered. It determine whether there is no dysbacteriosis (imbalance) in the intestine.

The doctor determines which bacteria the smallest amount and prescribes special yogurts and kefir, which, in addition to lactic acid bacteria, also contain streptococci and acidophilic stick (lactobacteria), bifidobacteria.

In the title of such products, the prefix - bio usually indicate, they are considered very useful in the presence of dysbiosis in the intestine. Such kefirchikov, during the course of treatment, regulate the ratio of useful and harmful bacteria (pathogenic flora) and the person is faster recover.

Is it possible to eat fervent products with allergies?Since fermented milk products no longer contain lactose - it is split and sugar is also there at least there, with any form of allergies, fervent products can be eaten and even needed.

In rare cases, the allergies can manifest itself on the protein contained in the acidic separation. Such intolerance can manifest itself in young children by age up to 3 years, and it is worth consulting with a pediatrician.

Very useful fermented dairy products

Kefir and its properties

Use of fermented milk products

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

• Proteins - at least 3 grams
• Fats - 2.5%
• Acidness normally - 85-130 ° T

The benefits of one-day kefir is fully justified for each person. But it is worth noting that kefir can accumulate as part of alcohol, and more precisely increase its percentage of storage.

This is certainly minimal doses, but the longer kefir idle after cooking, the more alcohol-containing elements in it. Therefore, you need to use kefir immediately after cooking, it is especially important for children.

Useful properties of dairy products. Kefir

Kefir is useful for anemia, dysbacteriosis, rickets, with allergies on food products, and even when inflammation of the lungs. This is a product of all losing weight and those who want to support themselves in shape. Because he, unlike milk, digested for half an hour, and for all 90%.

At the same time, the digestion is settled, the appetite improves, and kefir at that time is disinfecting the intestine. By the way, it is considered a global antiseptic and an antibiotic for the body.

Also Acid product promotes better absorption useful vitamins Throughout the day, calcium, iron, vitamin D. All of this you get from dining dishes, breakfast and dinner . And it will help in this cup of kefir before eating.

That is why kefir at the afternoon book is considered more efficient and useful than any tablets, nutritional supplementswhich people try to consume to anything.

With Kefir, you can generally refuse drugs, because its benefits are much out of harm. But there is also contraindications to the use of the product.

Is it possible to use fermented milk products with increased acidity of the stomach? You need to drink with caution. Also, if you suffer the disorder of the stomach, the use of more glasses per day can lead to even greater problems.

Is fermental food products (kefir) with pancreatitis? In such a disease, it is impossible to use a kefir, it can be replaced by Rodvaya. Unless of course choose the start-up of excellent quality and with the smallest shelf life.

And the last contraindication - if you need to concentrate - you are traveling for an exam or an important meeting - a glass of kefir is not the best option to cheer up because it relaxes the body more. It is better to drink a glass of juice for this purpose.

What is useful to start a sour milk product?

Relatively new product on store shelves - leaven, I recently appeared, but already gathered admirers around myself. Some people doubt - is it worth a kefir to replace Rodskaya, what is useful in it and how does it act on the body?

We answer - under the expiration date for a few days (not a month!) Razvash contains maximum beneficial bacteria, including acidophilic wand and other useful microorganisms.

Explosive benefits for children

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

Ryazhka

The traditional dish of Ukraine, Belarus and Russia are obtained from the bustling milk (cow) with the addition of Streptococcal and Bulgarian sticks. In essence, this kind of yogurt. Only without taste additives. It is absorbed by the drink much better and faster than bustling milk, and the vitamins contain a whole set: C, RR, A, B, iron, calcium, magnesium, sulfur, phosphorus, potassium, sodium.

Drinking one a glass of ryazhenka, you can replenish your body by calcium by a quarter of a daily rate, and phosphorus by 20%. In addition, the protein in it is absorbed faster than the whole milk protein. These are fermented milk products, the benefits of which are obvious and harm is also available. Contraindications - stomach ulcers, gastritis with increased acidity.

Cottage cheese

Fresh cottage cheese

Cottage cheese is formed by driving milk and gradual seizure of serum. Classic, fat, low fat, low-fat - what curd you prefer? Each of these species is useful in its own way.

For diabetics - Fully low fat, for allergies - low-fat, well, people who do not suffer these diseases are classic. There is also cottage cheese with additives - raisins, kuraga, calcined - enriched with calcium.

The most useful product rich in protein, minerals (potassium, calcium, phosphorus) and vitamins PP, C, B2, B1. Urges cottage cheese very easily, with the fattest cottage cheese at 100 grams, there is a calorie content of only 226 calories. Therefore, cottage cheese is used in diets and shown by people fat, with liver diseases, hypertensive, during atherosclerosis. In other words, cottage cheese literally dissolves fats in the body.

Use of fermented milk products for children and adults

Cottage cheese strengthens the bone system, cartilage cloth, raises hemoglobin, and also positively affects the human nervous system. Especially useful cottage cheese, women and older people.

Since the female organism often loses calcium and it is they who need to restore this balance in time, as well as strengthen their hair and nails. Elderly often suffer from lack of calcium, and it is needed for children to grow.

The benefits and harm of cheese

If you are a fan of cheese - this is good, but everything is fine - in moderation. The fact is that solid varieties of cheeses are fatten enough and contain many calories. Naturally, the cheese lover can take up to 200 grams to 200 grams at a time, and this overlaps the daily dose of the norm, additionally postponing on your sides. Sorry, which deviated from the topic ... But we should say about it.

There is also this product its advantages - these are real storeroom calcium, protein, tryptophan, lysine, phosphorus and zinc. The use of solid varieties of cheese contributes to strengthening the bone system, prevents caries, and soft varieties such as feta, mozzarella contribute to a good sleep.

Dieties are white cheesesAnd they are no less tasty. This is non-fat varieties of Ricotta, Mascarpone, Camembert, and other varieties, they are great for diets and cooking various dishes.

Yogurt

Homemade yogurt

Bulgaria is considered to be the birthplace of yogurt, since it was there that the first yogurts containing the Bulgarian wand and Zakawas were manufactured. To this day, the tradition of natural yogurt is saved. That product that is sold on store shelves with us, in Bulgaria is not considered yogurt.

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

Make yoghurt, like Bulgarian, can be at home. The use of such yogurt will bring much benefit.

Matsun (Marty) - Traditional dish of Armenia and Georgia, it is honored, like bread. And the Caucasian long-livers use Maconi every day and more raise. This intermediary product is similar to yogurt. Prepare it from cow, buffalo, goat or sheep milk.

And in Armenian national Kitchen His ways to prepare and in the finished yogurt prevails with acidophilic wand. In Georgia, the Maceon is preparing a little differently, and the final product is enriched with a Bulgarian stick.

Acid product "Snowball", benefits

"Snow" is an effortless drink, which was produced in the USSR and was very loved by the inhabitants. He is preparing to rock the pure Bulgarian stick and thermophilic streptococci. Plus, sugar or berry syrups have traditionally added to this composition.

The benefits of snow in the establishment of the work of the digestive system, the excretion of slags from the body, strengthen the immune system.It's all about cooking technology - it is the same as the Bulgarian yogurt, except with the addition of natural fruit-berry syrups.

Is it possible to eat fermented milk products when taking antibiotics?

When antibiotics treatment occurs - the body is experiencing shock, all bacteria are digested in the gastrointestinal tract. And the whole body suffers from this. To immediately fill it with useful bacteria, probiotics can not only be used, but also vital. The best are yogurts containing lacto and bifido bacteria without preservatives and sweeteners, as well as kefir.

Is it possible to nursing fermented milk products? Of course, a nursing mother is recommended to use fermented milk products - this is an important element of the preservation of lactation! It is preferable to choose high-quality cottage cheese, bifox yogurt, but kefir and koumiss contain some percentage of alcohol, so you have to be careful with them.

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

Is acidic food at temperatures? At this question, the answer is unambiguous - kefir, starters and yogurts are very useful at temperatures.

First, at temperatures, the body needs to eat, but appetite as such is not, and fermented dairy products in this case best friends. Secondly, the body will spend energy not to digest food, but to restore, which leads to the early recovery of the patient and a decrease in body temperature.

Is acidic products in post? The goal of the post is to clear the body from the entire carnival and submit to the Holy Spirit. That is, all the products of animal origin, including proteins, are excluded from the diet, naturally and dairy products. But it should be remembered - the post is not torture the body as a whole, so there is a list of people who are forbidden to fast, it is:

• Pregnant and Nursing Moms
• Patients and people after surgery

With prostate adenoma, fermented milk products are useful And very effective. They have a lightweight reduction effect and are equipped with lacto and bifido by the bacteria, the necessary organism to deal with the ailment. Adenoma Prostate is a benign tumor, the treatment of which requires a special diet and this diet should include yogurts and prostrip necessarily.

Oct-4-2011

What is fermented milk products?

Questions about what acidic food products, benefit and harm to human health, as well as they have any physicist properties, are of great interest to those who care about their health and shows interest in people's methods Treatment. And this interest is clear.

Products obtained from milk as a result of fermentation of fermentation (sometimes with the participation of alcohol fermentation) are called fermented milk.

The products obtained as a result of only lactic acid fermentation (1st group) - яженки, 3rds of various species, acidophilic milk, cottage cheese, sour cream, yogurt, and products obtained with mixed milk acid and alcoholic fermentation (2nd group) - kefir, Koumiss and others. Products of the 1st group have a sufficiently dense, homogeneous clot and fermented taste caused by the accumulation of lactic acid. The products of the 2nd group have a fermented refreshing, slightly with a plump taste, due to the presence of ethyl alcohol and carbon dioxide, and a gentle bunch, penetrated by the smallest bubbles of carbon dioxide. The clot of these products is easily broken down when shaking, so products acquire a homogeneous liquid consistency, so they are often referred to as drinks.

In the production of lactic acid products, various types of lactic acid bacteria and yeast are used: lactic acid streptococci, a Bulgarian stick, an acidophilic wand, aroma-forming bacteria, dairy yeast.

The benefits of ferocular products:

The positive effect of fermented milk products on the state of the human body is known for a very long time. Due to the presence of lactic acid, these products are able to slow down the development of rotor microorganisms in the intestine and normalize the process of digestion. Enjoy their taste stimulates the secretion of gastric juice.

Some of the lactic acid bacteria (acidophilic sticks, for example), as well as milk yeast produce antimicrobial substances. Efficiency products will be useful in treating and to prevent the development of atherosclerosis, hypertension.

The digestibility of fermented milk products is higher than the digestibility of milk, as they affect the secretory activity of the stomach and intestines, as a result of which the gland of the digestive tract is intensifying enzymes, accelerating food digestion. The dietary properties of fermentation products are explained by the beneficial effect on the human organism of microorganisms and substances formed during the bumping of milk (lactic acid, alcohol, carbon dioxide, antibiotics and vitamins).

Any fermented milk product, as well as milk will provide a calcium and protein organism, important for the health of the heart, vessels, nervous system and bones. Moreover, calcium in such a product is perfectly combined with other useful elements, which contributes to his absorption.

However, the main benefit of fermented milk products is bifidobacteria that protect the body from penetrating toxins and microbes into it, help to digest carbohydrates, are involved in the synthesis of substances beneficial to the body.

If you eat fermented dairy products every day, then a couple of weeks later, you can provide a comfortable intestine, as all putrefactive processes will cease and even normalizes the activities of the kidney and liver. Therefore, such products are shown in dysbacteriosis, colitis, constipation, and even with poisoning. Pleasant taste Equality products stimulates the secretion of gastric juice. Some of the lactic acid bacteria (acidophilic sticks, for example), as well as milk yeast produce antimicrobial substances. Efficiency products will be useful in treating and to prevent the development of atherosclerosis, hypertension.

All fermented milk products (kefir, rippy, varenets, prokobvash, acidophilic milk, koumiss, tea, yogurt) improve appetite, have a relaxing effect, and also remove radionuclides, salts of heavy metals, toxins and slags.
Their types:

Prostokvash:

Depending on the characteristics of the technology and the composition of bacterial starters, several types of prokubvash are produced: Mesnikovskaya, acidophilic, ordinary, southern, Ukrainian, ryazhka, Varen, and others. Prostokvash is obtained as a result of natural bowering with lactic acid streptococci or in combination with milk chopsticks (Bulgarian, acidophilic) .

For the preparation of prokobawash, milk pasteurize, homogenizes, cooled to the flow temperature (37-45 ° C), bring bacterial starters, and further production is carried out according to the general scheme technological process thermostat. In the development of prostromasses with fillers - various flavoring and aromatic additives (sugar, vaniline, fruit-berry juice), sugar is appropriate to milk to pasteurization, and aromatic substances before brewing.

Ryazhenka:

Ryazhenka (Ukrainian 4) is prepared from milk with bidity of 4,2,5 and 1%, as well as 2.5- and 1% fat and vitamin C. Ryazhenka is produced by long-term milk treatment (95 ° C with an excerpt 2- 3 h) and be keen at 40-45 ° with the ferry, consisting of cultures of thermophilic lactic streptococcus. Ryazhenka has an acidic taste with a pronounced caustication of pasteurization, gentle, but a dense tight clot, without gas bubbles. Color of ripping cream with brown tint.

Yogurt:

Yoghurt is a special type of prokubvashi, one of the most common dietary fermented fermented drinks in Europe and America. The birthplace of yogurt are the countries of the Balkan Peninsula. According to microflora, organoleptic properties of yogurt, made from whole milk, is not much different from the Mesnikovskaya or South Prostokavashi. As a rule, yogurt is an fervent drink made from solid pasteurized at 80-95 ° C with a shutter speed of 5 to 30 minutes, at a well temperature of 40-45 ° C. The cultures of thermophilic lactic streptococcus and the Bulgarian sticks taken in the ratio (1: 1) are used as a starter for the production of yogurt.

The yogurt has a clean, fermented taste and smell, when adding sugar - sweet taste, fruit-berry yogurt is a characteristic taste and aroma of added syrup. The consistency of the drink is homogeneous, without fat, slightly viscous.

Varets:

Varets is produced from a sterilized or born milk of 2.5%. The cultures of thermophilic lactic streptococcus and Bulgarian sticks are used as a frkist. Microbiological processes in the production of varenz are similar to their flow when producing ripples. The varets according to the properties is approaching ion, but acidity is felt somewhat sharp, as the fatness of it is lower than that of the iphogy.

It must be said that such wonderful and useful human health products are quite possible to make themselves. Do not forget only that it should not be preparing to prepare the way "Samokvasa" - that is, giving Molok to the Moloka himself. Buy pasteurized milk and breed by adding a few factory product to it.

Kefir:

Kefir prepare not with the help of lactic acid bacteria - for this purpose, special "kefirny" fungi, capable of producing, as a by-product, alcohol is served. Kefir happens different degrees of fatty: 3.2% - fat, 2.5% - medium fat, 1% - low fat kefir. It differs also by the term of readiness. One-day kefir is the weakest (the content of lactic acid and alcohol is small), two-day - 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 of intoxicate from it - it is impossible. On the contrary, kefir contributes to the elimination of alcohol intoxication. Kefir is much more efficient than prokovashchi in its antibacterial properties.

Kumys:

Kumys - rich in vitamins; Unlike other fermented milk products, it is quite large in it. For a very long time, this drink was hardly unnecessary to help sick tuberculosis. The process of its manufacture is quite simple: 20% of the serum and 3% sugar are added to freshly defatted milk. The resulting mixture is first pasteurizes, then it is frowning with yeast fungi and an acidophilic chopstick culture at the same time. The fortress of weak Kumsa is 1% alcohol, medium - already 2%, strong comparable to alcohol content with beer.

Shubat:

Schubat products obtained from camel milk. Thumbly and more fat than koumiss, the coat can be kept for a long time, which is not losing his healing properties for a long time. It includes milk sugar, lactic acid, carbon dioxide, proteins, fats, carbohydrates, minerals, vitamins and natural antibiotics. The content of alcohol is quite large, as in Kumyse.

Maconi, Matsun:

Mazoni, Matsun - an analogue of kefir, widespread from the Caucasus. It is made from monotaging or diluted cow, goat, sheep or buffalo milk.
Martsoni serves as the basis for drink "Tan". It is distinguished by a unique combination of microorganisms, biochemically very active; It is positively reflected in the state of the digestive tract, on the metabolic processes in the body, on the health of the cardiovascular system. It contributes to the decline excess weight, normalizes cholesterol levels, is one of the best home remedies from alcohol intoxication (hangover).

As you can see, the methods with which different dairy products are produced very different. However, they are all very helpful to people's health. Nutritionists believe that everything should be used. So choose what you like!

Damping of dairy products:

Of course, fermented dairy products also have contraindications. So, for example, they are not shown to people with increased acidity of gastric juice; People suffering ulcerative disease And they are completely contraindicated by pancreatitis. Do not advise the dairy products in diarrhea and bloating.

It should not be remarked with quantities - excessive use of their use threatens disorders of calcium exchange, an increase in the gluing of the organism and a decrease in immunity. Cottage cheese and cheese advise consuming 2-3 times a week. Moreover, it will be better to combine them with vegetables - carrots, beet, tomatoes, greens and so on. 100-150 g of cottage cheese or up to 100 g of cheese are considered the optimal one.

Equality products are an integral part of a human diet, starting from childhood. The technology of their preparation is based on the rolling of milk, which is obtained from different animals - goats, cows, sheep, mares, buffaloes and even camels. From the article you will learn what applies to fermented fermented products. The list of them is very long, however, it often includes products that only "pretend" such, having a really different origin.

Properties of dairy products

Features of fermented daily products

Products such as kefir, oil, yogurts, cottage cheese and many others are well acquainted and often used in food. All of them are the result of fermentation from milk of different types and its derivatives (cream, skim products, sera).

The basis of the production of fermented milk products is a rush with yeast or bacteria. Sometimes milk has been subjected to a rowing or pasteurization. This is done to prevent the development of harmful microorganisms and secure a person.

The properties of fermented milk products were known to people since ancient times. They were not only famous for their nutritionality and rich vitamin composition, but also therapeutic properties. However, some nations are still unfamiliar or do not recognize such products. This is the Eskimos, the Chinese, Australian Aborigines and some others.

Use of fermented milk products

A special place among all micro and macroelements in fermented milk products is occupied by lactic acid, which is capable of dealing with the activity of rotary microorganisms in the body. In addition, rod products:

1. well absorbed and easily digested;
2. rich in vitamins that are well absorbed;
3. allow you to well absorb lactose and dairy sugar;
4. suggest people who suffer from lactose intolerance;
5. stimulate digestion processes;
6. protect the intestine from infections and normalize its activity;
7. pREVENTION tuberculosis;
8. increase calcium digestibility;
9. vitamins A, B, E, D.

Equiphell production technology

All milk products can be divided into three large groups:

1. those that are produced by rolling milk by bacteria - fermentation products. This is a yogurt, renewed cheese, prokobvash, acidophilic, etc.;
2. those that are the result of alcohol fermentation and lactic acid. From the milk sugar, not only ordinary lactic acid is distinguished, but also carbon dioxide, alcohol or volatile acids. It's kefir, koumiss, fur coat;
3. those that get without fermentation - cream, condensed milk, butter.

Equality products (Varenken, Prostokvasha, Ryazhka, Cheese, Butter, Kefir, Shubat, Cream):adults and children need to maintain the health of the body and well-being

Types of milk products

Varenets

Varets is an fervent product, known for many centuries. Preparing it began in Siberia from the baked milk. The cooking technology does not differ in difficulty - milk must languish in the Russian oven. During tomtime, the milk is evaporated, and the creamy foam should be lowered onto the bottom. When the milk is evaporated at 1/3 of the original volume, it turns into a thick mass with a bit of red with a shade. Then it is introduced to Zavskaya, the role of which is completely sour cream.

Prostokvash

Prostokvasha is also a product, traditional for Russian cuisine. The basis of its preparation is boiled milk that has cooled. It is placed in it, which can become a crust of black bread. By the way, even the start-up for our prokobyvashi is optional, because it is diverted due to the action of lactoon lactoon. Milk with a goat or without need to be placed in a warm place where it will be from 10 to 12 hours.

Ryazhka

Ryazhenka is a special kind of prostrup, only her homeland is Ukraine and it is preparing from milk with cream and clay pots. It is preparing at a taking on the verge of boiling, but does not boil. When milk becomes cream, it is added to it - sour cream or streptococcal bacteria.

Cheese

Cheese is also a fermented milk product that has many different varietiesThat cannot be listed. Among them are soft and solid, with mold, young and many others.

Butter

Creamy oil is a product that was preparing in ancient Russia and was one of the most expensive. It is preparing by "knocking up" milk, sour cream. Vologda oil has a special technology, and is prepared from cream, which are heated almost to a boil, but do not boil.

Kefir

Kefir is a product that is subjected to double fermentation. In the role of Rods, "kefir fungi", which have a very complex structure. Kefir has the most favorable effect on the body, helps to fight diseases and strengthens immunity.

Shubat

Shubat is also a double fermentation product, only it is prepared from milk camel.

Cream

Cream is a product that is collected from the surface of fresh milk if it stands in a few hours, after the goat, a sheep or a cow.

A list of fermented milk products is very large. Among them and Ayran, and Cottage cheese, and Kurt, and Maceni and many, many other products.

Unreal milk products

Among the products there are those that are considered to be sour milk, although in fact they are not. Among them:

1. tofu cheese from soy milk, which became very popular;
2. margarine from fats in the composition. Even dairy fat in it may not be;
3. spread is a kind of soft margarine.

When buying fermented dairy products, it is necessary to strive not only to try something new to choose useful, but also to pay attention to the expiration date. A spoiled fermented milk product may not cause poisoning, but it will not entail the most pleasant sensations and disorder of the digestive system.