Yoghurt vs Yogurt Product: What's the Difference? Yogurt and other healthy dairy products.

Now every supermarket offers a huge selection of dairy products for every taste: milk, cheese, yogurt, kefir, sweet curds, fermented baked milk, cottage cheese and many other tasty and healthy things. With such a huge variety, it is sometimes difficult for customers to sort out the assortment, especially when the shelves are replenished with new types of dairy products. And it is very difficult to understand what is a yogurt product and how is it different from it in the same way as other dairy products? This is important to know, as such desserts are now very popular.

The benefits of dairy products

Each of us knows that dairy products are good for health. They have a beneficial effect on the body. The therapeutic and prophylactic properties of milk and other products based on it have long been known. From an early age, adults teach children to drink milk, talking about its beneficial properties for development and growth. The benefits of dairy products are enormous.

How to choose the right dairy product

In order for food to bring maximum benefit, it must be of high quality. Not all buyers know how to choose the right dairy product. There are several criteria to be used for this.

The first thing to do when buying is to check the expiration date. Do not forget that dairy products are perishable.
Be sure to read the ingredients before buying. So that milk and products based on it do not deteriorate as much as possible, various chemicals are added to it: preservatives, dyes, and so on.
Buy only those products that are stored in refrigerators.
If the shelf life of milk is more than four days, then this indicates the presence of special artificial additives in the products.

Most Popular Dairy Products

The choice of milk-based products on the modern market is really huge. Some of them we eat rarely, as a dessert, while others we eat almost every day. Among them are the more popular ones: milk, sour cream, cottage cheese, kefir, product. Milk is used for baking or cooking various dishes. Many drink this wonderful drink in the morning or before bed. Kefir is a favorite drink for athletes and those who lead an active lifestyle. It is light and tasty. Sour cream is the basis for many sauces. In addition, sour cream is added to many dishes, such as pancakes or borscht. Yogurt is a delicious healthy product. This is the best dairy dessert. It is quickly absorbed and gives a pleasant feeling of lightness.

Yogurt is one of the most popular dairy products

Yogurt is in every store. With such a huge number of this type of product, everyone can choose the most suitable option for themselves:

dairy (classic);
fruit;
with pieces of fruits, cereals, dried fruits, chocolate, caramel;
rich in vitamins - and other options for this wonderful dessert.

This is a favorite treat for both children and adults. Yogurt is a great dessert for a snack during work hours or for breakfast.

This is a fermented milk product with a special microflora. Eat only a fresh dessert, because by the end of the expiration date, 10 million less lactic acid bacteria cells remain in its composition compared to the amount that is in a fresh product. High-quality yogurt relieves discomfort in the intestines and stomach, normalizes the digestion process and gives strength. Recently, a yogurt product has appeared on the shelves of stores, which tastes almost indistinguishable from yogurt, but there is a difference between them. Therefore, those who are worried about their health need to know about it.

What is the difference between yogurt and yogurt product

With the naked eye it is difficult to distinguish one dessert from another. The price is similar, the above dairy products are decorated in the same way, and not everyone will notice the difference in taste. What are the differences? Based on the norms of STB, yogurt is a product that is produced without the use of heat treatment after the fermentation process. In addition, real yogurt contains live yogurt cultures. The amount of ingredients such as proteins, microorganisms, solids, and lactic acid bacteria are contained in yogurt in a strict amount.

The yogurt product can undergo heat (thermal) treatment, therefore, it has a percentage of protein content, as well as milk substances, that is less than the value established for yogurt. Therefore, the benefits of it are much less. The pasteurized yoghurt product does not have a live yoghurt culture. And it does not have a positive effect on digestion, unlike yogurt.

Yoghurt product: benefits and harms

The fact that such a dessert is a popular product, we have already figured out. Now let's see how it affects our body. It has useful properties:

the yogurt product, like the yogurts themselves, is rich in various useful elements: calcium, bifidobacteria, phosphorus, etc.;
this dessert has a positive effect on the digestive processes;
improves complexion, making it fresher and healthier;
strengthens the immune systems;
cleanses the body of harmful pathogens.

But every thing has a downside and every, even the most useful product, has a negative impact. Therefore, you need to know about the harm that such desserts have.

What are yogurt products

Now there is a huge variety of such desserts. The yogurt product can be both ordinary, dairy, and with various additives. If you like dairy desserts with different flavors, it is best to choose natural additives: fresh fruits, dried fruits, nuts, cereals and more. For those who prefer to refresh themselves with milk yummy during working hours or between couples, it is best to choose liquid products in a jar. This format is convenient to take with you - there is a place for it in any purse. Products in a jar are also the best option for those who monitor the amount of products consumed and prefer to divide food into separate portions.

Types of yogurt products

But, despite the presence of shortcomings, such desserts are very popular. Most of all, people love several brands of yogurt products that have different forms of release and tastes.

How to choose the "right" yogurt

As mentioned earlier, purchase these products only in those stores that are equipped with special freezers. The optimum temperature for storing yogurt products is 8 degrees Celsius above zero. Another hint: the shorter the expiration date is indicated on the package, the healthier this dessert is. To keep dairy products fresh for as long as possible, they are “seasoned” with chemicals. Carefully study the composition, the less there are various additives, the better. These are the disadvantages of any yogurt product. GOST excludes the possibility of calling natural dairy products made by heat treatment, with the addition of chemicals and with a shelf life of more than 30 days.

Which product to use in food, yogurt, yogurt product, chocolate curds or plain milk, you choose. The main thing is that the food is of high quality and fresh.

Is yogurt good for the human body? What is this product? You will find answers to these and other questions in the article. Today, yogurt is very popular. This is a fermented milk product, a close relative of kefir.

One person in Europe consumes an average of 10 to 40 kg of yogurt per year, in our country this figure reaches hardly 2 kg, which is also quite a lot. Yoghurts are popular due to good advertising, which says that this product can significantly improve human health. Whether yogurt is really good for a person, we will find out further.

Yogurt

So is yogurt good for humans? First of all, it must be taken into account that only homemade yogurt made from milk and a special ferment, which contains two or more live active bacteria, has a beneficial effect on the body. Their concentration should be at least 10 million cells - only in this case the product will

These bacteria have a very short lifespan, so natural yoghurt can last no more than a week at 7°C. So think about it: what is the composition of store-bought yogurt if its shelf life reaches 30 days or even more?

The benefits of yogurt

Many people ask, “Is yogurt good for humans?” It is known that natural yogurt differs from kefir only in the presence of fruits and sugar in it. Its benefits are as follows:

It is rich in mineral components and vitamins that make our bones strong and contribute to their full development, prevent the harmful effects of infections and have a general strengthening effect.
Strengthens the activity of the immune system. If every day you eat 300 g of yogurt, which contains active microflora, this will significantly strengthen the immune system, and will be the prevention of viral and colds. After a couple of months of systematically taking the product we are considering, you will find that you begin to get sick less.
Provides gastrointestinal health. Daily consumption of yogurt has a positive effect on the condition of the stomach and intestines. It helps with metabolic disorders and diarrhea. Some types of yogurt preserve the microflora, protect the gastrointestinal tract at the time of taking antibiotics, which destroy beneficial bacteria in it and contribute to the emergence of new infections in the body. Moreover, yogurt contains calcium and lactobacilli. The first of them not only preserves the elasticity and integrity of our bones, but also supports the activity of the intestines and even prevents the activity of bacteria that provoke the oncological ailments of this organ. Lactobacilli provide beneficial intestinal microflora.
Helps in the treatment of thrush (vaginal candidiasis). Reception of natural yogurt reduces the number of bacteria that contribute to the appearance of plaque on the mucous membrane.
Good for people who are lactose intolerant. The lactic acid bacteria in yogurt are responsible for the digestion of lactose. That is why it can be eaten by people in whose body there are too few enzymes for the complete processing of milk.
Removes unnecessary cholesterol from the body. If you eat 100 g of yogurt a day, you can get rid of the harmful and increase the amount of good cholesterol in the blood. Thanks to this, the general condition of your body will improve.
Destroys pathogenic microorganisms. This is due to the ability of the product to synthesize lactate.

What is contained in 100 g of yogurt?

Now you know the answer to the question: “Is it good to drink yogurt?” Yes, very helpful. It should be noted that only 100 g of this product contains 25% of the daily requirement of calcium and 15% of phosphorus. It contains an easily digestible protein that does not cause allergic reactions.

For whom is it effective?

Next, we will talk about the projects “Are all yogurts healthy?”, And now we will find out for whom the product we are considering is effective. It is known that the healing qualities of yogurt are similar to the benefits of kefir. This product is indicated for:

suffering from dysbacteriosis;
old people;
improve the condition of the heart and blood vessels;
treatment and prevention of enteritis and colitis;
prevention of osteoporosis;
strengthening the central nervous system, preventing depression and improving mood (thanks to phosphorus, magnesium, calcium, vitamin B5, iron);
prevention and treatment of ailments characterized by a decrease in the activity of the adrenal glands and the thyroid gland;
activation of the functioning of the brain;
weight normalization;
balancing the hormonal background of women;
cleansing the body after poisoning and blocking carcinogens.

Harm of yogurt. preservatives

The answer to the question "Useful whether drinking yoghurts "?" obvious. Yes, useful. Can they harm the human body? All the previously listed qualities apply only to natural yogurt. Today, however, yogurts with a shelf life of about a month are sold in stores (as we talked about earlier), which means that such a product, at best, will be useless, and at worst, harmful.

Almost all yogurts contain the preservative E1442. It is needed in order to increase the shelf life of the product. At the same time, this substance eliminates all the beneficial qualities of the components of yogurt, which could truly have a positive effect on the body. Many practicing doctors claim that E1442 (hydroxypropyl distarch phosphate) provokes the development of pancreatic necrosis.

E1442 are large molecules found in corn starch, which is part of genetically modified corn and gradually destroys the pancreas, reduces its activity and contributes to the appearance of serious ailments.

The harm of sugar, which is part of yogurt

In homemade yogurt, there are only 6 g of sugar per 150 g of the product, and in the store it is 5-6 times more. Yogurt manufacturers add sugar in such large quantities in order to increase the popularity of their products and make them more attractive than kefir, sourdough or cottage cheese.

As a result, people eat a tasty product in huge quantities, and this is fraught with obesity, damage to the teeth and oral cavity, and swelling. Such products are dangerous especially for diabetics. And also sugar contributes to the leaching of calcium.

It should also be noted that different types of yogurt differ from each other not in the content of different fruits and juices, but in flavors that are harmful to human health. In many purchased yogurts, you can find sodium citrate (E331), which increases the acidity of the stomach.

Useful ingredients

Useful components in yogurt are destroyed very quickly. Lactobacilli and bifidobacteria, which are necessary for our body, die after a couple of days of storing yogurt. And the fact that this product is stored in stores for a month or more, and people buy it far from the first day after the date of creation, suggests that they can only “enjoy” flavors and stabilizers.

Fruit and yogurt

Fruit together with lactic acid bacteria cannot exist. Then what are these ingredients found in yogurt? Pieces of peach, strawberries, kiwi and other fruits are added to it in frozen or canned form.

Very often, yogurt is enriched with citric acid or sugar and flavored pomace, which remains after the creation of marmalade or jelly. Such pieces are sterilized in a rather unusual way by irradiating them with radiation.

Carcinogens

Yogurt forms dangerous carcinogens in the body. It is known that its attractive taste is liked by everyone. For the fact that it is present in store-bought yogurts, it is necessary to “thank” the manufacturers. After all, it is they who add aspartame or E-951 flavor enhancer to it. This substance, once in the body, begins to release formaldehyde, formic acid and other destructive carcinogens.

Fermentation

Also, yogurt can ferment. When the product expires, yeast, mold fungi, and putrefactive bacteria appear in it. Microbes begin to multiply, which contributes to the release of carbon dioxide. As a result, the package swells up.

The human immune system destroys most of these bacteria. The same microorganisms that were able to overcome the attack of immunity provoke the appearance of diarrhea and gases. It is these signs that indicate the entry of toxins and harmful microbes into the body.

When should you not drink natural yogurt?

flatulence (increases the creation of gases);
gastritis associated with high acidity of the stomach;
weak kidneys (may inspire kidney failure);
diarrhea (has a laxative effect);
ulcers of the stomach and duodenum;
babies under 1 year old (irritates the stomach of a fragile organism).

As you can see, the benefits and harms of yogurt are a rather controversial issue. It is safe to say that this product has an alternative replacement that affects the body much better, for example, the same kefir.

Store-bought yogurts are just a marketing ploy and a hoax on the part of manufacturers who want to make money at the lowest cost. They don't care about your health! If you still want to treat yourself to yogurt, make your own. After all, this way you will know that there are no harmful chemical additives in its composition.

Chemical composition and nutritional value

It is known that it is 68 kcal. It contains:

3.2 g fat;
5 g proteins;
86.3 g of water;
3.5 g carbohydrates;
0.7 g of ash;
1.3 g organic acids.

This product also contains the following vitamins:

0.2 mg riboflavin (vitamin B2);
22 mcg of vitamin A (RE);
0.31 mg of vitamin B5;
0.05 mg vitamin B6;
0.02 mg retinol;
1.4 mg of vitamin PP;
0.6 mg vitamin C;
40 mg of vitamin B4;
0.04 mg vitamin B1;
0.2 mg niacin;
0.43 mcg of vitamin B12;
0.01 mg beta-carotene.

It also contains the following macronutrients:

magnesium - 15 mg;
potassium - 147 mg;
phosphorus - 96 mg;
calcium - 122 mg;
chlorine - 100 mg;
sodium - 52 mg;
sulfur - 27 mg.

And in yogurt there are such trace elements:

10 micrograms of copper;
0.1 mg iron;
5 μg molybdenum;
2 mcg selenium;
9 mcg iodine;
0.4 mg zinc;
1 µg cobalt;
2 µg chromium;
20 mcg fluorine;
0.006 mg manganese.

Projects

It is known that since 1999 schools in Russia have been implementing the program "Conversation about Proper Nutrition". This unique educational project was developed at the Institute of Developmental Physiology of the Academy of Education of the Russian Federation on the initiative and with the support of Nestlé Russia.

Today, 48 regions of the Russian Federation and more than 850 thousand schoolchildren and preschoolers participate in the project every year. They willingly hold master classes and classes where they talk about healthy food, and are participants in various competitions. It is known that every research paper "Are all yogurts healthy?", performed within the framework of this program, is excellent. Children use testing methods:

Practical - observation, questioning, experiment.
Theoretical - comparative data analysis.

In the process of exploration, kids find out many interesting facts about yogurt. So, many of them already know that the most important condition for fermentation is the participation of living microorganisms from the family of lactobacilli (Streptococcus thermophilus and Bulgarian bacillus).

Few of you know if Activia yogurt is healthy. But the kids found out that Activia is a low-calorie product and its benefits are the same as those of kefir. But since it has different flavors, they believe that it is better to use kefir, which can be combined with berries or dried fruits.

Surely you do not know the answer to the question “Is Chudo yogurt healthy?” And the kids conducted research and determined that this product contains a huge amount of stabilizers.

How to choose the healthiest yogurt?

If you want to buy yogurt in the store, give preference to the product that is made from milk fermented with lactic acid bacteria. It should also be free of gelatin and chemical additives.

Choose yogurt that has either no sugar or very little sugar. Always pay attention to the expiration date.

Yogurt is a popular dairy product that has become one of the symbols of a healthy diet in our time. When buying, you need to pay attention to its composition. Real yogurt can only be called “a fermented milk product with a high content of skimmed milk solids, produced using a mixture of starter microorganisms - thermophilic lactic streptococci and Bulgarian lactic acid bacillus”.

There are two main varieties of this popular product. With live bacteria and pasteurized, which is essentially a yogurt product and does not have the beneficial properties of real yogurt. In order to understand which product is in front of you, the manufacturer must carefully indicate the information in the label. The product can be called yogurt only if the number of microorganisms in 1 g is more than 107 CFU. If less, we have, at best, a fermented milk product. In addition, yogurts come in different fat contents. Healthy lifestyle enthusiasts often choose low-fat versions, but keep in mind that they are usually high in carbohydrates due to the addition of stabilizers.

Like other fermented milk products, yogurt has a beneficial effect on digestion and immunity. Fruit versions combine the beneficial properties of dairy products and fruits, but contain a lot of sugar and quite rarely and little - natural fruits. In yogurts, as in other dairy products, there are many useful substances: ascorbic acid, calcium, potassium, chromium, magnesium, phosphorus, iodine, sodium, fatty and organic acids
vitamins B1, B2, PP, D, B3 and B6.

Any nutritionist can talk about the benefits of fermented milk products for our body for hours. Indeed, the beneficial properties of kefir, yogurt, sour cream, yogurt can hardly be overestimated.

We owe the appearance of these products to Mother Nature herself. In those distant times, when a person had not yet invented a refrigerator, milk could not be stored for a long time - it turned sour. However, our ancestors "saw through" the beneficial properties of fermented milk products quickly. It turned out that they retain their taste qualities for a long time, perfectly quench their thirst and, moreover, give health and longevity.

Medicinal fermented milk products have not lost their relevance today. The benefits of kefir, natural yogurt, sour cream, curdled milk, cottage cheese are obvious and cannot be disputed.

On this page, you can learn in detail about the benefits of fermented milk products, what is useful in yogurt, how kefir and its analogues are useful. You will also receive information on how to choose the right fermented milk products and how to cook them.

Useful and medicinal properties of fermented milk products

Everyone knows that milk is a rich source of calcium. But not everyone knows that the calcium contained in fermented milk products is absorbed by the intestinal mucosa much more efficiently than from regular milk. It is precisely because of their value that fermented milk products should be present in the daily diet of every person; they are especially recommended for children, adolescents, and middle-aged women. Drinking just one glass of kefir or yogurt every day, we significantly replenish calcium stores in the body.

Another remarkable property of fermented milk products is widely known: they create all the necessary conditions for a full and comfortable digestion. Firstly, the alcohols and acids that are part of these products stimulate the functions of the digestive glands. Secondly, thanks to the lacto- and bifidobacteria contained in them, intestinal motility improves and gas formation decreases. Thirdly, these same bacteria contribute to the rapid absorption of nutrients by breaking down complex ones. And finally, bifidus and lactobacilli help to assimilate lactose: even with intolerance to whole milk, caused by the absence of the necessary lactase enzyme in the body, fermented milk products are usually digested quite successfully and without allergic consequences.

Vitamins in dairy products

In addition, dairy products can protect us from infections. The fact is that the lactic acid formed in them maintains the normal intestinal microflora, preventing the growth of harmful bacteria. Fermented milk products contain, D, E, group B, phosphorus and magnesium, which normalize metabolism, as well as essential amino acids. A large amount of easily digestible calcium in combination with vitamin D (it is also present in fermented milk products) helps to form and strengthen our bone tissue, and prevent the development of osteoporosis.

Why you need to eat dairy products:

Normalization of digestion; strengthening bones and joints; strengthening immunity.

What is useful kefir and its beneficial properties

Kefir is a product of mixed fermentation; it is obtained by adding sourdough from lactic acid bacteria and fungi to milk. The recipe for this drink came to us from the Caucasus Mountains. Like all fermented milk products, kefir normalizes the functioning of the gastrointestinal tract, improves immunity and has pronounced anti-inflammatory and antimicrobial properties. Due to the rather high content of lactic acid, the drink is not recommended for people with high acidity of gastric juice.

What is useful in fermented milk yogurt

Shop counters today are literally littered with bottles, jars, cups and boxes labeled "yogurt", but not every product has the right to bear this name. According to the Federal Law of the Russian Federation dated June 12, 2008, “yogurt is a fermented milk product with a high content of skimmed milk solids, produced using a mixture of starter microorganisms - thermophilic lactic streptococci and Bulgarian lactic acid bacillus”. It is this product, without the addition of foreign ingredients, that is natural and healthy. Bulgaria is considered the birthplace of yogurt, in any case, it was there that the microflora of the product was first studied. The benefits of yogurt in Europe became known as early as the 15th century, when the Balkan drink saved the French king Louis XI from a protracted stomach illness.

The beneficial properties of yogurt are so high that in the 1920s in the USSR this product was sold in pharmacies (at that time it was called "yaghurt"). First of all, yogurt, more than other fermented milk products, is recommended for people with stomach problems: the bacteria that make up the product ferment milk proteins, resulting in the formation of easily digestible amino acids and peptides. Yogurt not only strengthens the immune system and promotes normal bowel function, like other fermented milk products. Low-fat natural yogurt is an excellent product for all those who want to lose weight and reduce the risk of cardiovascular disease. In addition, eating it, as well as using tampons moistened with yogurt, helps women cope with such an unpleasant disease as candidiasis, or thrush.

Useful substances in sour cream and cottage cheese

But with such a traditional Russian product as sour cream, you should be careful, because in addition to calcium, potassium, vitamins A, E and C, it is from 10 to 40%. But in small quantities, useful substances in sour cream will help to quickly restore strength and cheer up, and when used externally, they will give the skin elasticity and improve complexion.

Cottage cheese is a real natural concentrate of high-grade proteins, calcium, phosphorus, magnesium, vitamins A, E, P and group B. Cottage cheese is made using different technologies, but the process always includes fermenting milk, and then separating the clot from whey. Due to the rich content of nutrients in cottage cheese, this product is recommended for both adults and children. So, 9-10 tablespoons of cottage cheese completely satisfy the daily requirement of an adult for proteins and calcium.

What is useful fermented milk product yogurt

Softer tasting yogurt, obtained as a result of the fermentation of lactic acid bacteria, can be eaten by children from an early age, and it is also very easy to digest. By stimulating intestinal peristalsis, curdled milk perfectly fights constipation.

How to choose and prepare fermented milk products

When choosing any fermented milk product, you need to be guided by one basic rule: the shorter its shelf life, the less processing it has undergone, which means the more benefit it will have. Products with a long shelf life do not contain bacteria valuable to the body and are full of harmful additives.

When choosing kefir or yogurt, if possible (if the packaging allows it), pay attention to their consistency and color: the drink should be uniform, white or with a slight creamy tint. But sweet kefir, as well as sweet yogurt, is best left on the store shelf. When buying "live" yogurt, give preference to a product with a fat content of 1-2%.

When buying cottage cheese, do not be afraid of a yellowish tint: this color is given to the product by the fats contained in it (if the cottage cheese has a fat content of more than 3%). And yet, try to choose cottage cheese with a fat content of no more than 5%: excess fat can adversely affect your health.

Of all the varieties of sour cream, the most useful will also be a product with a low fat content, which does not include anything other than cream and lactic acid bacteria. And already at home you can check the quality of the goods. Put a spoonful of sour cream in a glass of hot water: the natural product will completely dissolve, turning the water into a uniform whitish color.

One more experiment can be done:

Add a drop of iodine to a spoonful of sour cream. If the product contains starch, sour cream will turn blue. Draw conclusions and in the future refuse to buy a product from an unscrupulous manufacturer.

It is even more beneficial for the body to cook fermented milk products on its own.

So, homemade kefir can be prepared in a simple and feasible way in every way: boil milk (not sterilized, with a short shelf life), cool it to 38-40 ° C, add sourdough (a small amount of kefir bought in a store can play its role), mix and leave warm (in a thermos, yogurt maker or a jar wrapped in a towel) for 8-10 hours.

Homemade yogurt is prepared in a similar way, but the milk is cooled to 40-45 ° C, and then the product is infused for 6-8 hours. It will be especially tasty with the addition of honey, finely chopped fresh or dried fruits and berries.

Excellent homemade sour cream will turn out if you add 2-3 tablespoons of store-bought sour cream to a liter of cream heated to 65 ° C and then cooled to 20-22 ° C and left in a cool place for a day, stirring several times during this time.