What is the difference between fermented baked milk, curdled milk and yogurt. Test: how Greek yogurt differs from the rest and how to choose a good product

Approaching the dairy department of any store or a stall specializing in dairy products, we are drowning in the variety of drinks presented.

An impressive range dairy products- from traditional kefir, koumiss and varenets in barrels to acidophilus, fermented baked milk and yoghurts in some suspiciously small plastic containers makes the choice of the buyer a very difficult process.

Many questions begin to swirl in my head. Buy bifidoriazhenka or curdled milk? Which yogurt do you prefer? Which of the presented products are healthy and natural? Why are kefir and yogurt starters sold separately if these products are brought to the store every day? And is it worth it to buy sour-milk desserts with a frightening shelf life of about a year if the milk sours for three days?

What are the properties and features of the "relatives" of kefir, what is the difference between yogurt and other fermented milk drinks, what is a yogurt product and how to make a choice, we will consider in detail in this article.

What are the benefits of dairy products

Even I.I. Mechnikov noted that fermented milk products, destroying pathogenic microflora in the intestines and activating the growth of beneficial microorganisms, prevent self-poisoning human body and stop the processes of aging and decay.

The cleansing properties of yogurt and other fermented milk drinks help in weight management. Due to the systematic use of yogurt, a person loses the gained kilograms, dissolves body fat, removes excess feces and corrects the slightly graceful shape of the body.

All fermented milk products can be classified according to the method of fermentation:

Drinks obtained by purely lactic fermentation: yogurt, curdled milk, fermented baked milk, acidophilus milk.
Drinks made by combined fermentation - alcohol and sour milk: koumiss and kefir.

Yogurt: which one to choose

Yogurt live

Like all other fermented milk drinks, yogurt is considered much more valuable for the human body than whole cow's milk. Fermented under the influence of beneficial bacteria, the product is not only easily digested, but also saturates the intestines with irreplaceable microflora. The drink contains a number of vitamins (A, group B, C), mineral salts (calcium, phosphorus, potassium, sodium), highly digestible protein compounds, enzymes, and healing bacteria.

If fungi containing yeast and lactic acid streptococci are used in the sourdough of kefir, then Bulgarian stick, thermophilic and lactic streptococci are used to make yogurt. The very name "Bulgarian stick" testifies to the birthplace of the drink - the Balkan Peninsula.

Back in the 15th century AD, the peoples of the Mediterranean began to prepare a dietary and cleansing product of youth and longevity, which received modern name yogurt.

Not everyone knows that ¾ of all elements immune system It is located in the intestines and not only the ability of our body to evacuate waste products depends on its condition, in particular on the ratio of harmful and beneficial microorganisms, but also to resist external adverse factors and attacks of viruses, microbes, bacteria.

Thanks to the bulgarian stick, natural live yogurt has a unique ability to release digestive system from pathogenic flora, putrefactive bacteria, pathogens. The benefit of all natural fermented milk products lies precisely in the presence of live bacteria. Beverages made using sterilization techniques high temperatures, can be safely classified as "dead".

...and dead yogurt

All of the above beneficial features refer only to natural, i.e. live yoghurts, and not to yoghurt products made with modern technologies. High (compared to kefir) acidity of yogurt is often masked by the addition of sweeteners, flavors and fruit fillers, and not always natural

Small boxes of so-called yoghurt, made with a strong heat treatment, in best case- a useless delicacy, since all living bacteria in the product are completely destroyed, and at worst - an undoubted harm to the body due to the presence of stabilizers, preservatives, dyes, chemically processed pieces of fruit and their pomace, flavor enhancers, flavorings and other unnatural ingredients.

Take an interest in the composition of these dead fruit yoghurts, finely typed on the package, even if you have to bring a magnifying glass with you to the store. The list of "synthetic" ingredients will make your hair stand on end. A stunning shelf life of up to 1 year allows manufacturers to make profits with the least risk.

Do not be surprised if you do not find milk and cream in the composition of the ingredients of "dead yogurt" at all, on which, in fact, it should be fermented. Some manufacturers have appropriated to their products the beautiful word yogurt (or consonant with it) to attract naive consumers. In fact, this product is made from starch, modified soy, vegetable protein, flavorings, residues after squeezing fruits into juices, jellies, marshmallows and other confectionery products.

How to identify live yogurt

Savings period. Natural yogurt, as a rule, is stored for no more than 2 weeks at a temperature exceeding +6 ° C, that is, only in the refrigerator. Some manufacturers produce yogurt with a shelf life of up to 1 month. Remember that the longer the shelf life of the finished product, the more likely it is that heat treatment was used in the manufacture that kills the starter cultures. Yoghurt products are stored at room temperature from 1 month up to half a year.
Name. The inscription on the package should be yogurt, and not a consonant name, such as “frugurt”, “yogurt dessert”, “yoghurt-based milk product” and other tricks of inventive manufacturers.
List of ingredients. The living product must contain milk, cream and yoghurt starter, indicating the number of beneficial lactic acid bacteria per unit of product. Remember that to get yogurt, milk must have a fat content of 6%, which is why cream is added to it. On the packaging of dead drinks, somewhere in an inconspicuous place and in very small print, “yoghurt product”, “thermized product” is typed, and there is no yoghurt starter in the list of ingredients.

Another point is important. It is desirable that the purchased yogurt be packaged in polypropylene containers (there is a “pp” mark at the bottom of the package). Polystyrene cups can release into sour milk product dangerous compounds in cases where at the time of the spill temperature regime yogurt was above the norm, but from a failure in technological process No manufacturer is insured. Polystyrene containers are marked "ps".

Summarizing…

That is, the conclusion from this information suggests itself: buy only live yogurts, preferably made in your region, in polypropylene packaging, with specified amount live bacteria per unit weight of the drink. Yoghurt products are of no value to the body, and can often cause significant harm.

Recently, in the pharmacy and dairy departments of supermarkets, you can buy kefir and yogurt starter. This is a concentrated powder containing a certain amount of valuable microorganisms, adding which to whole milk, ready-made kefir and yogurt are obtained. It's natural to cook lactic acid products on their own, especially from natural village milk, is preferable. So you not only know exactly what is in your glass, but also get the most effective product, useful in every way.

Nutritionists recommend including fermented milk products in the daily diet of children and adults. To decide which drink is most beneficial for you, listen to your own feelings. It should be borne in mind that kefir, in comparison with yogurt, is a drink more preferable for a child's body and all people with problems with the gastrointestinal tract, due to its lower acidity. Cook dairy products at home and be healthy!

Even children know that absolutely all fermented milk products are very good for health. They render beneficial effect on digestion, and also stimulate the production of B vitamins, magnesium, phosphorus and calcium. However, if kefir, fermented baked milk and curdled milk are equally useful, what is the difference between them?

curdled milk

Yogurt is not just sour milk, it is a product consciously fermented with the help of lactic acid streptococci. However, this product is not in vain called curdled milk. Making it at home is not at all difficult. The milk is filtered and simply left warm for 9-10 hours, and then the dishes with the future yogurt are transferred to cool place for 3-4 hours. Unlike yogurt, whose fat content can reach 1.5%, yogurt cannot have a fat content lower than 3.2%. Yogurt is easily absorbed by the body. In order for it to be completely absorbed into the intestines, only one hour is enough.

Yogurt

Yogurt is a fermented milk product various types bulgarian stick, as well as thermophilic streptococcus. Almost all yogurt contains powdered milk, but this does not reduce it in any way. useful properties. On the contrary, in high-quality milk powder there are much more useful substances than in ordinary milk. Moreover, thanks to elevated content dry matter, the percentage of survival of the correct bacteria in yogurt increases significantly. Yoghurt starter is much more efficient than other starter cultures in fermenting lactose. Therefore, yogurt can be eaten even by those whose body does not digest milk. Also, yogurt is one of the few fermented milk products that is highly resistant to gastric juice. Thanks to this, beneficial microorganisms can easily reach even the intestines.

Kefir

Kefir is produced using a special fungal starter, which is a kind of symbiosis of lactic acid organisms and yeast. Therefore, kefir is not as easy to prepare as yogurt. And it is necessary to insist this drink longer - from 1 to 3 days. Kefir is a very capricious and unstable product, and this is expressed not only in the process of its preparation, but also in use. For example, fresh kefir has a laxative effect, and standing for more than 3 days acts quite the opposite. Properly prepared kefir has a spicy taste and smells like vinegar.

Ryazhenka

Ryazhenka is made from baked milk, which is why it has such a creamy hue. Ryazhenka is a product with more calories than kefir, so those who want to lose weight should not include this drink in their diet. However, many doctors consider ryazhenka more useful than the same kefir. The fact is that due to the fact that during the cooking process most of the water evaporates from fermented baked milk, the concentration of nutrients in it increases.

acidophilus

Acidophilus is obtained by fermenting milk with acidophilus bacillus. Acidophilus contributes to the restoration of normal microflora throughout the body, ranging from gastrointestinal tract and ending with female organs. Acidophilus is able to synthesize antibiotics in the body that destroy various harmful microorganisms. This drink is low in calories and promotes the rapid breakdown of fats, which is why nutritionists recommend it to overweight people.

snowball

To make snowballs, manufacturers use sourdough, which includes Bulgarian bacillus and lactic streptococci. This snowball is very similar to yogurt. However, unlike yogurt, sugar is always added to the snowball. Despite this, the most popular snowball among the people has a very low fat content - 2.5%. Thanks to this, this drink can be consumed even by people on a diet.

Many dairy products can be made from milk. On a par with ordinary kefir popular among consumers are yogurt, curdled milk, ryazhenka, cottage cheese and curd. Each product is unique in its composition and taste. Many people are accustomed to the fact that the main difference between kefir and yogurt is that fruit fillers are added to the latter, but not to the former. However, in fact, there are much more differences between fermented milk products.

What is kefir?

Kefir is considered a fermented milk product with pronounced probiotic effect, which manifests itself in a beneficial effect on the intestinal microflora and metabolism. The special value of kefir lies in the fact that it prevents the entry and reproduction of pathogenic flora in the intestines.

vital activity lactic acid microorganisms, which are part of the fermented milk product, leads to the death of Escherichia coli, pathogens of infectious diseases, including the causative agent of tuberculosis. The nutritional value kefir also consists in the fact that it stimulates the immune system and has a diuretic effect. Since milk products are not suitable for everyone due to their high lactose content, kefir must be included in their diet, as it contains everything useful material milk, and also promotes the absorption of lactose, as it is its catalyst.

What is yogurt

On the shelves of the store you can often find yogurt with various flavorings- fruits, cereals and chocolate, since in the CIS countries the fermented milk product positions itself more as sweet dessert. In fact, in the homeland of the drink in Bulgaria, no additives can be added to yogurt; low-fat salads are often seasoned with it. A fermented milk product is produced by fermentation with a protosymbiotic mixture pure cultures , which include the Bulgarian stick and thermophilic streptococcus. In total, there are about 10 to 7 CFU in yogurt in 1 g of the product.

What do kefir and yogurt have in common?

Both products very beneficial for the body, as they contain beneficial lactic acid bacteria, calcium, protein, which is easily absorbed by the body, so after drinking drinks a person feels light - there is no heaviness and discomfort in the stomach.

Both yogurt and kefir - diet foods dream big amount fat, which means they can be the basis of a diet or one of its allowed products. Fermented milk products are indispensable for the stomach and intestines, as they improve metabolism, help cleanse the intestines of toxins and other harmful substances, and also envelop the gastric mucosa, saving it from products that irritate it. Sour milk drinks are made from milk and the technology of their production is almost the same. Milk is heated to 36 degrees, a special ferment with lactic acid bacteria is added, and as a result of fermentation of milk, yogurt and kefir are obtained. So that they do not deteriorate, they are stored in the refrigerator and also transported so that the buyer receives a quality product.

What is the difference between kefir and yogurt?

Despite the fact that both products are sour-milk products and are produced as a result of fermentation of milk, there are many differences between them.

Type of sourdough. In order for milk to become yogurt, only two cultures are added to it - thermophilic streptococcus and Bulgarian stick. For the production of kefir, a more complex sourdough is needed, consisting of acetic acid bacteria, various yeasts, lactic streptococci and rods. In total, there are about 20 fermented milk cultures necessary for sourdough kefir.
Production technology. Milk of different fat content is suitable for making kefir, so kefir can be both fat and non-fat. Yogurt is made mainly from skimmed milk.
Protein content. Kefir contains less protein than yogurt. A glass of product (150 g) accounts for about 8 g of protein. It is considered complete because it contains all the essential amino acids. Greek yogurt has more protein - 10 g per 150 g of product. The value of yogurt is that due to the high protein content, hunger comes much later, as the product saturates for a long time. Kefir contains only 4-5 g of protein per 150 g of fermented milk product.
Effect on the gastrointestinal tract. Kefir has more benefits for the stomach and intestines than yogurt. The fact is that those lactic acid bacteria that are part of it tend to settle on the intestinal walls, thereby contributing to the restoration of beneficial microflora. Therefore, the product is recommended to be consumed after a course of antibiotics. Yogurt has a slightly different focus. Beneficial bacteria, which are in its composition, cleanse the intestines of toxins and toxins, it is especially useful to drink it during a diet.
Taste qualities. Kefir, which can be seen on the shelves of supermarkets, differs only in fat content. That is, you can buy fat-free kefir, one percent and fat - 2.5%. Yoghurts can also be with a certain percentage of fat, but they also differ in flavors, which are very diverse. So, yogurt can be with peach, banana, apple, pumpkin, cereals, cocoa and just vanilla with added sugar. Therefore, most people perceive the fermented milk product more as a dessert. There are also for sale natural yogurt without additives, it can also be prepared at home.

Even children know about the health benefits of fermented milk products. But there are so many varieties on store shelves that the choice is often difficult. For example, what is the difference between yogurt and yogurt? How is each of the two fermented milk products prepared? And which one is actually better?

Definitions

Yogurt is essentially a clot sour milk. It is well absorbed by the body and has a high energy value. Fermentation takes place using lactic acid bacteria, and the fat content of the final product is 3.2% or more.

Yogurt can be made from both milk and milk formula. Its minimum fat content starts at 1.5%. Fermentation occurs with the help of two cultures: Bulgarian bacillus and thermophilic streptococcus. Their concentration in finished product is 10 7 CFU/g. The characteristic of yogurt is high content skimmed milk solids.

Both fermented milk products are good for the gastrointestinal tract. Nowadays, they are prepared both on an industrial scale and on their own at home.

Comparison

In addition to the minimum fat content, the key difference between yogurt and yogurt is that original product for its fermentation, a milk mixture can also act. According to Russian law, it is permissible to add various additional ingredients: sugar, syrups, pieces of berries and fruits, flavors, milk powder, etc. Depending on this taste, it can be either unsweetened or sweet. However, at home - in Bulgaria - in the presence of such impurities, the product does not have the right to be called yogurt.

There are several varieties of curdled milk (varenets, fermented baked milk, etc.), which are obtained by fermenting pasteurized, baked or whole milk. It can be sweet, savory and salty. To ferment some types of curdled milk, a bulgarian stick is added, but this is not prerequisite. While for yogurt, it, along with lactic acid streptococci, is invariably included in the starter mixture. Honey, sugar, cinnamon, vanillin are used as additives for curdled milk, but not pieces of fruits and berries.

Table

The following table once again illustrates the difference between yogurt and curdled milk.

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's very hard to understand what 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

For food to bring maximum benefit it must be of good 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 milk 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 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 favorite treat both children and adults. Yogurt - great dessert for a snack during working hours or for breakfast.

This is a fermented milk product with a special microflora. Eat only fresh dessert, since 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 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 curing 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 positive impact on digestion, unlike yogurt, does not.

Yoghurt product: benefits and harms

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

yoghurt product, like yoghurts 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 back side medals and everyone, even the most useful product, There is Negative influence. Therefore, you need to know about the harm that such desserts have.

What are yogurt products

Now exists huge variety such desserts. The yogurt product can be both ordinary, dairy, and with various additives. If you like dairy desserts with different tastes, it is best to choose natural supplements: 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 - the most the best option also for those who monitor the amount of food 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 release and flavors.

How to choose the "right" yogurt

As mentioned earlier, purchase these products only in those stores that are equipped with special freezers. Optimum temperature for the storage of yogurt products - 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 is various additives, all 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 chemical substances 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.