Cultured milk foods are a group of dairy products produced from whole cow's milk and milk of sheep, goats, mares and other animals, or its derivatives (cream, nonfat milk and whey) by fermentation. It has no calories, it just helps digesting food. The main technological feature is the production of fermented milk fermentation by introducing a culture of lactic acid bacteria or yeast. Often, pre-pasteurization or boiling milk use for production of fermented milk products to eliminate the possibility of life there are harmful germs. Cultured milk foods are divided into lactic acid fermentation products (cheese, sour cream, yogurt, fermented baked milk, acidophilus) and mixed fermentation - kefir. Cultured milk foods are very useful for the intestinal microflora. There are many different dairy products. Kefir is a fermented beverage derived from whole or skimmed cow's milk by fermented and alcoholic fermentation with kefir "fungi". Kefir differs from yogurt and other dairy products a unique set of bacteria and fungi, within its structure. Kefir, like other dairy products, has a probiotic effect, that is, a positive effect on the intestinal microflora and metabolism in general. Due to its complex composition, kefir can prevent the development of intestinal pathogens. Its medicinal properties are based on lactic acid microorganisms and bactericidal results of their activity with respect to the agents of some gastrointestinal diseases and tuberculosis. In addition, kefir has immunostimulatory, soothing and light diuretic. Kefir does not contain many calories, so it can be used as a dietary product. Kefir is more suitable than yogurt and other dairy products, for those who cannot tolerate lactose: it helps to digest lactose, as a catalyst. Each cultured milk foods has its own complex of probiotic effects, and kefir may not suit all people. Some doctors recommend other dairy products. There are alternative sources of probiotics. Sour cream is subjected to lactic acid fermentation. It is also very useful for the microflora fermented milk product. Cottage cheese is a protein milk product obtained by fermenting milk, followed by removal of serum. The protein curd is "full" and contains all the essential amino acids. The degree of assimilation by protein curd is slightly higher than the protein of meat. Cottage cheese (or rather, curd grains) is the initial product in production of cheese. But perhaps the most beloved fermented milk product is yogurt.
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