Milk medicine. About the beneficial properties of milk, kefir, yogurt

No one doubts the benefits fermented milk products, they have been saying this for a long time. For digestive system it is an indispensable assistant that normalizes intestinal microflora. The concepts of “kefir” and “yogurt” are often mistaken for one thing, but is this true? And before you find out which of these dairy products is healthier, you should understand what they are.

Kefir is a product of alcoholic and fermented milk fermentation, which is obtained by fermenting milk with kefir fungus. In this case, yogurt is obtained by natural “fermentation” of milk. IN Food Industry for making curdled milk from fresh milk They use yeast and mesophilic lactic acid bacteria, which actively grow at temperatures from +30°C.

What are the benefits of these products?

Kefir helps not only in restoring and maintaining intestinal microflora, but also contains a unique set of bacteria, fungi and valuable vitamins A and D. Kefir prevents the development of pathogenic flora in the intestines. In addition, its “magical” effect has a beneficial effect on those losing weight, because it is not for nothing that the kefir diet was invented, which many women have already tried on themselves.

Curdled milk is easily digestible and does not create problems or unpleasant consequences during digestion. It is recommended for low acidity and candidiasis. This product is no less useful for losing weight, as it is wonderfully accepted by the body and improves the digestive process.

Both of these products work to benefit the body, they increase immunity, help in modeling the figure and significantly improve intestinal function.

In cooking, kefir and curdled milk are equally valuable, because they make excellent baked goods, and the more sour and stronger the fermented milk product, the more magnificent the pie or pies will be.

What is more useful?

Scientists themselves argue on this topic, because both products are indispensable for the body. But even without the help of scientific luminaries, we can conclude that there is no obvious predominant benefit of one product over another, but there is whole set properties, which you need to choose individually to suit your needs.

Judging by the method of obtaining the products, it is quite easy to prepare yogurt yourself and without the help of bacteria. She's getting ready naturally, which is extremely valuable. Milk turns sour when room temperature in 8-20 hours and ready to eat.

Preparation of kefir requires additional bacteria or ready-made kefir, which, when combined with fresh milk, after some time forms kefir.

We can talk about the benefits of fermented milk products for a very long time. They are used separately and as part of food various dishes, are used to prevent diseases of the digestive system and as natural remedy skin and hair care. Among the most popular fermented milk products are kefir and yogurt. They are often referred to in culinary and cosmetic recipes as alternative options. But does this indicate that curdled milk and kefir are the same thing?

Varieties of fermented milk products

Products lactic fermentation

Fermented milk product is obtained from whole milk under the influence of lactic acid, which is formed during breakdown by bacteria milk sugar.

Products of lactic acid fermentation include fermented baked milk, yogurt, sour cream, cottage cheese and curdled milk

Products of lactic acid and alcohol fermentation

In this group of fermented milk products, during fermentation from milk sugar, in addition to lactic acid, volatile acids, alcohol and carbon dioxide are formed.

Mixed fermentation products include kumis, acidophilus, shubat and kefir

Technology for preparing yogurt and kefir

At industrial production curdled milk uses yeast and lactic acid bacteria.

At home, the product can be obtained by self-kvass - the milk is filtered into a clean container and first left in a warm place for 8-10 hours, and for final preparation it is placed in a cool place for 3-5 hours.

Kefir is prepared from milk (separated or whole boiled) using a special fungal starter. As a starter for home cooking product, you can use store-bought kefir.

Weak kefir should sit for about a day. After two days it turns into medium, and after three days it turns into strong.

The healing properties of curdled milk and kefir

Well, who is not familiar with the wonderful phrase: “Children, drink milk, you will be healthy”? And who doesn’t know that not only milk, but also its derivatives have health benefits. True, not everyone can clearly answer what exactly this benefit is and whether it is the same for milk and various fermented milk products. We will help shed light on this issue. So:

Curdled milk containing lactococci and thermophilic streptococci has a pronounced preventive effect against fungal diseases. For example, candidiasis.

The microorganisms that kefir contains take root well in the intestines. They help lower cholesterol, prevent the growth of tumors, and reduce the manifestations of food allergies.

Conclusions website

1. Yogurt is a product of lactic acid fermentation, kefir is a mixed product.
2. To obtain kefir, special kefir grains are needed, and yogurt can be obtained from milk using samokvas
3. Both curdled milk and kefir are used for culinary, cosmetic and medicinal purposes. But the preventive effects of kefir are more pronounced and cover more wide range diseases.

What is the difference between the most popular fermented milk products and what is their peculiarity? Olga Sokolova, junior researcher, told Zdorov about this. Central Laboratory of Microbiology, State Scientific Research Institute of Russian Agricultural Academy.

What is the difference between the most popular fermented milk products and what is their peculiarity? Olga Sokolova, junior researcher, told Zdorov about this. Central Laboratory of Microbiology, State Scientific Research Institute of Russian Agricultural Academy.

I want to start with a life story. I agreed with my friend to go grocery shopping together. We go to the grocery department. I ask: “Where are we going?” She replies: “I need to buy kefir and something for tea.” At some point, she and I went in different directions and met at the cash register. From dairy she took: cottage cheese, sour cream, milk, cheese and yoghurts. It turned out that in her family... no one drinks kefir.

After that, I began to pay attention to the fact that many people call all dairy products “kefirs.” And to my question: “Why do you say that?” They answer: “What difference does it make - kefir, fermented baked milk - it’s still liquid and the same.” And the difference, by the way, is quite significant.

So what is the difference between the most popular fermented milk products and what makes them special?

Yogurt. With yogurt, in principle, everything is clear. There are drinkable and “thick” ones, with and without fillers. But not many people know that the word “yogurt” is derived from the Bulgarian “yugurt”. Initially, yogurt is a fermented milk product fermented with strains (species) of the Bulgarian bacillus (Lactobacillus bulgaricus). Now yogurt can be based on almost any microflora, although by law it must contain Bulgarian bacillus. However, if you are buying sourdough for homemade yogurt, these will most likely be strains of the Bulgarian bacillus.

The peculiarity of yogurt is that it is always a product with a high amount of dry matter ( chemical characterization V dairy production). Milk consists of 87.5% water, the rest is solids (I mentioned this in). The higher the density of the milk, the more solids it contains, and the better its quality. If the milk does not reach required quantity dry substances (and this is a very common case), the technology involves adding dry skim milk. Therefore, almost all yoghurts contain powdered milk. To anticipate your question, I’ll say right away that reconstituted milk powder has the same properties as regular milk.

Sour cream. Everything is clear with sour cream too. The main difference from other fermented milk products is that it is a product of high fat content. Sour cream is fermented with flavor-forming microflora. For example, Lactococcus cremoris (creamy lactococcus).

Ryazhenka. The most popular question: why is fermented baked milk dark in color? The answer is simple - it is made from baked milk. And why baked milk this color?

If milk is subjected to prolonged heating at high temperature, namely about 95 degrees for 3-4 hours, then changes occur in it with beautiful name- melanoid formation. To put it simply - caramelization. Milk sugar turns into "caramel". This changes the color of the milk. Therefore, baked milk has such unusual taste and color. Varenets is also made from baked milk. Ryazhenka and Varenets differ slightly.

Curdled milk. Contrary to popular belief, curdled milk is not just sour milk. This is a purposefully fermented product with certain types of lactic acid microorganisms(lactococci and streptococci).

Mechnikovskaya sour milk. It differs from ordinary yogurt in that a microorganism is added to the sourdough - Bulgarian bacillus (Lactobacillus bulgaricus). Since the Bulgarian stick has, in addition to preventive properties, also medicinal properties, Mechnikov’s yogurt is healthier than regular milk. But the Bulgarian stick also has the property of producing more acid. Because of this, Mechnikovskaya yogurt is somewhat sour than usual.

Acidophilus. This fermented milk product is fermented with acidophilus bacillus (Lactobacillus acidophilus). Honestly speaking (if you can talk about microorganisms like that), acidophilus is my favorite. Products based on it have a huge range of beneficial properties. Acidophilus bacillus helps restore microflora. And not only the gastrointestinal tract. Women are often prescribed douching and suppositories with drugs acidophilus bacillus, it destroys some types of pathogenic microflora, yeast and fungal microflora, and also reduces the activity of some antibiotics.

And finally kefir. This is a completely separate product. It has a unique technology and microflora. At factories where fermented milk is produced, there must be a special workshop with equipment for. Because the product is very insidious. If you handle the kefir grains from which the starter is made incorrectly, kefir will not work.

Kefir grains are a natural symbiosis of lactic acid microorganisms and yeast. Many people believe that kefir mushroom ok, somewhat similar to kombucha. This is wrong. The only similarity: both are a natural symbiosis. Only their microbial flora is different. And you need to “care” for them at home in different ways.

As for taste, real kefir should be tangy and smell like vinegar. Because of long-term storage it secretes a clear serum. This is fine. Kefir can also have lumps, and this is not a defect, but the result of the vital activity of microflora. Real kefir, as a rule, is not stored for more than a week, then the whey begins to settle in it, it smells very strongly, the bag can swell (microflora forms gases). And you should know one more feature. Freshly prepared kefir has a laxative property, but standing for 3 days strengthens it.

Perhaps the most popular types fermented milk products I listed. Although there are still a lot of dairy products. The federal law " Technical regulations for dairy products" includes 102 groups of dairy products. Enough for everyone!

Fermented milk products with different textures, smells and tastes are valued in many countries because they are easily digested and easily absorbed by the body. Adherents of healthy eating give particular preference sour milk (yogurt). This fermented thick substance is safe even for people with intolerance, and thanks to its rich composition, many people experience improved health and vigor. However, the benefits of consuming curdled milk are much broader.

The benefits of yogurt for the body

The first curdled milk appeared a long time ago, in those days when people could not store it for a long time. So as not to throw away useful product, the raw materials were treated with lactic acid bacteria, which caused them to ferment and become safe for consumption. From ancient times to the present day, cooking technology has not changed at all. To make yogurt, everything is also taken pasteurized milk (boiled) and starter.

The benefits of yogurt are similar to the benefits of kefir for the body:

• suitable for the treatment and prevention of dysbacteriosis;
• supplies the body with essential vitamins and minerals;
• improves metabolic processes;
• removes toxins;
• relieves hangover;
• adds immunity;

• reduces body weight;
• has a beneficial effect on the functioning of blood vessels and the heart;
• participates in the prevention of coronary disease;
• eliminates cellulite;
• saves you from a hangover.

In addition, curdled milk useful for hypertension, diabetes mellitus and after a heart attack. This product should also be given to children, because high content Calcium promotes better growth of bone and muscle tissue. Bacteria from sour milk stimulate immune system and gradually strengthen it.

Due to its composition, curdled milk is useful for athletes and those who are trying to build a beautiful body in the gym. The presence of an impressive amount of proteins, easily broken down into, helps in building muscles, and fat helps release energy for physical activity.

For hair, curdled milk brings special benefit: as a result of regular rinsing, hair growth increases, its structure improves, and fat content decreases. Simply apply the liquid to the roots, massage and rinse. After just two uses, hair quality will improve significantly.

It’s not for nothing that nutritionists recommend introducing fermented milk products into your diet to promote natural weight loss. Even the presence of fat and calorie content does not negate the benefits of yogurt for the body. Depending on the degree of fat content, energy value of this product is changing.

The composition of any yogurt includes an impressive vitamin composition, among which the most important is the presence vitamin A, C and PP.

Curdled milk is one of the few dairy products that can be consumed by those who are allergic to lactose. This is especially important because this product contains calcium, a mineral involved in many processes in the body.

All these useful material are quickly and easily absorbed by the body, so the benefits of yogurt are simply priceless.

What are the benefits of yogurt for weight loss?

The low calorie content of yogurt relative to other fermented milk products allows it to be included in various weight loss menus. Exist several types of diets, including the popular " fasting days", in which only yogurt should be consumed. At the same time, the body is cleansed of all kinds of waste and toxins, which leads to improved digestion and timely bowel movements.

Application in medicinal and healthy nutrition

Unique medicinal property curdled milk - help in the fight against colds. Before going to bed, just take a whole clove and wash it down with a glass of sour milk to feel much lighter in the morning. You can also do compresses from curdled milk and vegetable oil, applying them to the throat.

How to choose a good product

High quality and healthy curdled milk must consist exclusively of natural ingredients– pasteurized milk and sourdough. Real product is distinguished by freshness and quality, has a characteristic sour smell, thick consistency, similar to kefir and pleasant taste. The consistency of the curdled milk should be homogeneous, without whey, flakes or bubbles.

How to use the product

Drink enough to prevent illness cup of this substance per day on an empty stomach. This is especially necessary for those who want to reset excess weight. In other cases, 0.5 ml of yogurt is consumed daily by pregnant women or those who need to reduce the symptoms of the disease.

Features of storing sour milk

Curdled milk is a capricious product, stored exclusively in cool conditions and no more than 5 days. The fact is that cold kills all the beneficial substances of this drink. If you leave curdled milk in a warm place, during the fermentation process the product will begin to release toxins and harmful substances that can cause poisoning.

Harm and contraindications

What is healthier: kefir, fermented baked milk or yogurt?

Many people are interested in the answer to this question, but it cannot be unambiguous. All these products are equally beneficial for the body. The only thing that differentiates them is:

• the benefits of yogurt extend to the entire body;
• acts only on the gastrointestinal tract;
• - This is a heating product, which is a type of yogurt.

Depending on the state of health and how the body perceives a particular product, it may be useful to a greater or lesser extent.

Regular consumption of curdled milk in moderate doses brings exceptional benefits and also has positive influence on the growth and development of the body, participates in strengthening the name system. Separately, it is worth noting that due to its low calorie content, this product is considered dietary, which means it is ideal for healthy diet saturated with useful substances.

The benefits and taste of fermented milk products are known to absolutely everyone. They are used as separate simple dishes, and as ingredients for complex recipes. They are recommended by doctors to support the body during healing and prevent many diseases. Most popular products Kefir and curdled milk are recognized, which, at first glance, are very similar to each other. But it is not so.

Kefir

This is a type of fermented milk drink; its preparation is based on fresh milk, to which a starter called milk or kefir “mushroom” is added. He looks like white homogeneous mass with bubbles carbon dioxide. In industry, this drink is produced using the tank method.

The first mention of kefir drink dates back to the 19th century, and it appeared in North Ossetia. There are many legends and stories in folklore about the origin of this drink. According to one version, the secret of cooking was passed on to the Caucasians by the Prophet Mohammed. WITH medicinal purposes kefir is taken as a means of restoring and maintaining intestinal microflora. It helps stabilize cholesterol levels, is good for vision, and is used in the fight against tumors. Kefir bacteria suppress food allergy symptoms. The effective kefir diet is very popular.

However, the use of kefir also has contraindications.

You can't drink it:

• with dyspepsia (difficulty digesting food and slow emptying of the stomach);
• at peptic ulcer stomach or colon;
• with improper circulation of digestive juices.

Due to the fact that milk “mushroom” destroys lactose, when consuming kefir, it is extremely rare to experience allergic reactions even those who are allergic to dairy products.

Curdled milk

The appearance of this drink also has a long history, but it is associated with traditional Russian cuisine. The exact date of its appearance is unknown, but even Homer’s Odyssey mentions sour milk in a jug. Curdled milk appears during the normal souring of milk, which occurs at room temperature (approximately +26 degrees). When ready, it is a thick mass with milk clots. In factory conditions, acceleration of souring is achieved through the use of yeast and lactic acid bacteria. In industry it is produced by thermostatic method.

Thanks to the easy digestibility of the drink, the digestive functions of the body are stabilized. It is recommended to drink it for people with low acidity when fighting candidiasis. This drink helps restore a diseased liver, has a beneficial effect on the body in case of atherosclerosis and obesity, promoting weight loss.

At great benefit the use of curdled milk also has limitations. It is not recommended to use it:

• for pancreatitis;
• with cholelithiasis;
• with erosive gastritis, complicated by increased acidity;
• for gastric ulcers and other diseases of the digestive tract.

Similarities and differences

By summarizing all the characteristics of these two fermented milk products, certain conclusions can be drawn. They are similar in their usefulness, as they help maintain immunity, activate weight loss, promoting proper nutrition. These drinks are similar in taste, for this reason, from a culinary point of view, they are equivalent.

But the process to obtain them varies. Curdled milk is produced by lactic acid fermentation. Sour cream and yogurt are also made. And kefir, like kumiss, is formed by combining two types of fermentation: lactic acid and alcohol.

To make kefir, you need a special starter (milk or kefir “mushroom”), but to make yogurt, absolutely nothing is required, because it is produced “by personal effort.”

The drinks also differ in consistency - yogurt is thicker than kefir. Kefir consistency is relatively homogeneous, while yogurt has milky clots.

The fat content of curdled milk is higher and is about 3.2%. By taste qualities kefir is somewhat sour.

The significant difference is biological composition fermented milk drinks. Curdled milk contains lactic acid bacteria such as streptococci and Bulgarian bacillus. And kefir contains not only such microorganisms, but also lactic acid rods, flavoring streptococci, yeast and “acetic” bacteria. It is well known that kefir contains alcohol in small quantities.

In terms of usefulness, it is impossible to clearly distinguish any of these products. Kefir has a slight advantage in this, since mixing two types of fermentation (alcoholic and fermented milk) has a more intense effect on the gastrointestinal tract.

These drinks can be used to make wonderful homemade cottage cheese. You can cook with them various pastries: pies, pies, cookies, muffins, pancakes, pancakes. Even without using yeast, such baked goods turn out soft and airy. These drinks are also good in cold soups (sorrel, okroshka, tarator and others). Smoothies and cocktails made with them and jellies are popular. They are also used for salad dressings, marinades and sauces.

How to prepare fermented milk drinks at home?

It is best to make kefir from fresh milk and kefir “fungus”, which is often sold in stores. IN sterile jar Place a little kefir “fungus” and pour milk into it. In 12-50 hours the drink will be ready. To maintain acidity, you can pour the resulting drink after a certain time, and add fresh milk to the remaining one.

It is possible to make kefir without a special “fungus”, replacing it with regular store-bought kefir. However, it is worth considering that in this case you will have to cook it in smaller containers (for example, in a glass). To do this, pour a few tablespoons of kefir into a glass, add fresh milk to it and wait for the drink to completely sour.

In order to prepare yogurt, you should boil 1-2 liters of fresh milk, cool it to 35-45 degrees and to speed up the process add 1-2 tablespoons of sour cream, yogurt or a piece yeast bread. Mix everything thoroughly and leave at room temperature to sour for 2-6 hours. This time will be enough to prepare a high-quality fermented milk drink.

It is impossible to prepare yogurt based on kefir or, conversely, kefir from yogurt, since they have different composition bacteria. But their base is the same - fresh milk.

What to choose?

Choosing fermented milk drink For daily use, it is recommended to be guided not only by taste preferences. If a person is completely healthy and has no problems with the stomach or intestines, it is better to choose kefir. This drink will speed up the digestion of food and saturate the body. beneficial bacteria and will be an excellent prevention of many diseases. People on a diet can drink a glass of kefir at night to prevent hunger pains during sleep.

For children, purchasing kefir is not entirely advisable due to its increased acidity. Yogurt is a good choice for kids, as it will protect the child’s body from rickets and allergic manifestations. The only contraindication is individual intolerance, but it is extremely rare. It is also good to drink yogurt for adults suffering from low acidity.

To learn how to make curdled milk at home, watch the following video.