What is the difference between fermented baked milk, curdled milk and yogurt & nbsp. What is the difference between a yoghurt product and yoghurt

Interview with Olga Volkova, Director of Medical Community Relations, Danone Group

Olga Volkova, Director for Relations with the Medical Community and Regulatory Issues of the Danone Group of Companies in Russia, answers the portal's questions.

- Is yoghurt just a special ferment or does it require certain conditions and technology?

Yogurt is a fermented milk product with increased content... The most important thing for yogurt is the presence of thermophilic streptococcus and Bulgarian bacillus in the leaven. The composition of the yogurt is regulated by the Federal Law of June 12, 2008 N 88-FZ " Technical regulations for milk and dairy products ". It is also important to note that yoghurt is a "live" product as it contains lactic acid microorganisms that remain active throughout the shelf life.

- How does milk become yogurt?

First, the milk undergoes a certain quality control when it is received at the farm, and then at the factory. Further, it undergoes cleaning from mechanical impurities, homogenization (crushing of fat globules) and heat treatment (pasteurization) in order to destroy harmful microorganisms, etc.

Then, in accordance with the recipe, a mixture for the production of yoghurt is compiled, and it is carried out heat treatment... A starter culture consisting of lactic acid thermophilic streptococci and Bulgarian bacillus is introduced, it is also possible to introduce other microorganisms (for example, probiotic strains). The mixture is fermented for a certain period of time at a temperature of about 40 degrees until the required PH is reached.

Then the yoghurt base is cooled and sent for packaging. When producing yoghurt with fillers, it is mixed with the yoghurt base during the filling process. The finished product is stored at a temperature of 2-6 degrees. It is this temperature that allows you to preserve beneficial microorganisms.

- After all this, is there anything left of healthy milk? Vitamins and other important and vital things are not killed after all these manipulations?

Yogurt is primarily a fermented milk product made from milk. During the production of yoghurt, milk is pasteurized, thereby preserving a sufficient amount of vitamins and mineral substances milk. In addition, all the benefits are retained in yogurt. milk protein, milk sugar(lactose) and, of course, calcium. In addition, yogurt contains live lactic acid bacteria that are beneficial to human health.

- And the rhetorical question - which yogurt is most useful?

Any yogurt, if it is, of course, real and contains live lactic acid bacteria, is good for human health. Every consumer can find something useful in yogurt. For example, yoghurts fortified with calcium and vitamin D are suitable for children. better assimilation calcium: This helps your baby's bones stay strong and healthy. Someone prefers yoghurts enriched with probiotic strains of bifidobacteria, which help to reduce the feeling of discomfort in the intestines. For others, maintaining immunity is important, and for it they drink yoghurts enriched with probiotic strains of lactobacilli.

- What is the difference between the process of making ordinary thick yogurt from drinking?

The processes for making thick yoghurt and spoon yoghurt are identical, with the only difference in texture. Spoon yogurt is more often perceived by consumers as food, and drinking yogurt is more often perceived as drink.

- In our country, it is almost impossible to find ordinary unsweetened yogurt, while in Europe it is in every store. Is there no demand for it or is it difficult to cook?

It happened historically: in Soviet time all traditional dairy products were savory, so manufacturers entered the market with fruit yoghurts. Although on Russian market there are also unsweetened yoghurts, for example. That is, any consumer can find yoghurt to their liking.

- Yogurt is considered a healthy dairy product in our country. Is it about its "sour milk" and nothing more? How does it differ from sour cream or kefir?

Kefir, yogurt and sour cream are fermented milk products. Sour cream is produced by fermenting cream. It should be noted that sour cream is perceived as a dressing for dishes. Kefir and yogurt differ in the composition of the starter microflora. When preparing kefir, are used kefir fungi, and when preparing yoghurt - a mixture of lactic acid microorganisms - thermophilic streptococcus and Bulgarian bacillus. Yoghurt is a product with a high content of non-fat milk solids.

Yogurt differs from kefir in taste and texture. And here it all depends, again, on the taste of the consumer. Someone likes specific kefir notes in taste, someone does not. And someone loves soft taste drinking yoghurt and appreciates it because it is convenient for them to have a snack on the go.

You can learn more about how organic milk is produced.

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

Yogurt

Sour milk is not just sour milk, it is a product deliberately fermented with the help of lactic acid streptococci. However, this product is called curdled milk for a reason. Making it at home is not at all difficult. Filter the milk and simply leave it warm for 9-10 hours, and then transfer the dishes with future yogurt into cool place for 3-4 hours. Unlike yogurt, the fat content of which can reach up to 1.5%, curdled milk cannot have a fat content lower than 3.2%. Sour milk is easily absorbed by the body. In order for it to be completely absorbed into the intestines, just one hour is enough.

Yogurt

Yogurt is a fermented milk product fermented different kinds bulgarian bacillus, as well as thermophilic streptococcus. Almost any yogurt contains powdered milk, but this does not in the least reduce its beneficial properties. On the contrary, high-quality milk powder contains much more nutrients than usual. In addition, it is precisely due to the increased dry matter content that the survival rate of the right bacteria in yogurt increases significantly. Yoghurt starter culture is much more effective than other starter cultures in fermenting lactose. Therefore, even those whose body does not digest milk can eat yogurt. Also yogurt is one of the few fermented milk products, which is super-resistant to gastric juices. Thanks to this, beneficial microorganisms can easily get even to the intestines.

Kefir

Kefir is obtained using a special fungal starter culture, 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 its use. For example, fresh kefir has a laxative effect, and the one that has stood for more than 3 days acts quite the opposite. Properly prepared kefir has a tangy taste and smells like vinegar.

Ryazhenka

Fermented baked milk is made from baked milk, which is why it has such a creamy hue. Ryazhenka is a higher-calorie product than kefir, so those who want to lose weight should not include this drink in their diet. However, many doctors consider fermented baked milk to be 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 the fermented baked milk, the concentration of nutrients in it increases.

Acidophilus

Acidophilus is obtained by fermenting milk using acidophilus bacillus... Acidophilus helps restore normal microflora throughout the body, from the gastrointestinal tract to female organs. Acidophilus is capable of synthesizing 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 prepare snowball, manufacturers use a leaven, which includes Bulgarian bacillus and lactic acid streptococci. In this, the snowball is very similar to yogurt. However, unlike yogurt, sugar is always added to the snow. 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.

Even children know about the healthy properties 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 curdled milk? How are each of the two fermented milk products prepared? And which one is actually more useful?

Definitions

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

Yoghurt can be prepared from milk or formula. Its minimum fat content starts from 1.5%. Fermentation takes place with the help of two cultures: Bulgarian bacillus and thermophilic streptococcus. Their concentration in finished product is 10 7 CFU / g. A feature of yoghurt is high content dry skim milk substances.

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 curdled milk is that original product for its fermentation, milk mixture can also be used. According to Russian legislation, it is permissible to add various additional ingredients: sugar, syrups, pieces of berries and fruits, flavorings, milk powder, etc. Depending on this, it can be either savory or sweet to taste. However, at home - in Bulgaria - in the presence of such impurities, the product does not have the right to be called yogurt.

Sour milk has several varieties (varenets, fermented baked milk, etc.), which are obtained by fermenting pasteurized, melted or whole milk... It can be sweet, savory, and salty. To ferment some types of curdled milk, Bulgarian stick is added, but this is not a 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 clearly presents the difference between yogurt and curdled milk.

The variety of dairy products in stores is fraught not only with the pangs of choice, but also with the wrong approach to identifying the so-called "live" product among them. Frightening expiration dates, storage out cold rooms and, finally, the broad naming of a yoghurt product ... Yogurt or yoghurt product - what's the difference?

NOT ALL YOGHURTS ARE EQUALLY USEFUL

Yogurt - fermented milk product with a high dry matter content and live bacteria, the norm of which at the end of the shelf life should be at least 10 7 CFU per gram of product.

As the others fermented milk drinks, yogurt is considered much more valuable for human body rather than solid cow's milk... The product, fermented under the influence of beneficial bacteria, is not only easily absorbed, 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), well-absorbed protein compounds, enzymes, and healing bacteria.

The benefit of all natural fermented milk products lies precisely in the presence of live bacteria. When fermenting yoghurt, are used pure cultures: bulgarian stick(Lactobacillus bulgaricus) and thermophilic streptococcus(Streptococcus thermophilus). Thanks to them digestive system freed from pathogenic flora, putrefactive bacteria and pathogens.

All these beneficial features are natural yoghurts. Drinks prepared using sterilization techniques through high temperatures can be safely ranked as "dead". Despite the fact that for the preparation of such yoghurts, live bacteria are also initially used, which has undergone heat treatment milk mixture is already thermized yoghurt with the dead lactic acid organisms or yoghurt product .

HOW TO DIFFERENCE?

The key rule of "3 in 1" is very simple: pay attention to the product name, composition and terms of sale.

Name... The label on the package should be laconic: "yogurt". The consonant "yoghurt dessert", "milk-based yoghurt-based product" and others are the tricks of inventive manufacturers.

Expiry dates. Natural yoghurt, as a rule, it is stored no more than 2 weeks at a temperature exceeding + 4-6 ° C, that is, only in the refrigerator. The longer the shelf life of yoghurt, the more likely it is heat treated during manufacture. Yoghurt products, on the other hand, can be stored even when room temperature from a month to six months. Everything that is stored in stores on pallets right in the sales area, and not in the refrigerator, is a yoghurt product.

Composition... The composition of "live" yoghurt must necessarily contain milk, cream and yoghurt starter culture, indicating the amount of beneficial lactic acid bacteria per unit of product. To obtain yoghurt, milk must have a fat content of 6%, which is why cream is added to it. If there is no starter in the composition, this is a yoghurt product.

Most kids love yogurt. These foods are very useful for a small body. And their variety makes it possible to choose the yogurt, the taste of which is sure to please the child.

What are yoghurts?

Modern yoghurts can be roughly divided into two groups: pasteurized and with live bacteria (bioyogurt). When you choose this product for your baby, consider what it is. After all, these yoghurts have significant differences.

Regular pasteurized yoghurt is cooked during cooking. After it, no "live" bacteria remain in the product, which, getting into the stomach, begin to multiply and provide positive impact on microflora. You've probably noticed that such yoghurts have a long shelf life - they can retain their quality for several months or even a year.

This does not mean that such yoghurts are not needed by the child's body. They are nutritious and delicious. You can give them to your baby as breakfast or lunch. One hundred grams of this yogurt will satisfy your child's hunger. Yoghurts are produced with the most different additives... On the shelves you can find fruit yoghurts, with chocolate, raisins.

Composition of yoghurts

When choosing them, take into account the date of manufacture and composition. Manufacturers are not afraid to add colorants, stabilizers, flavorings to some of these products. It is better not to buy them for a baby. It is better to pay attention to baby yoghurts, which are made only from natural ingredients.

Bioyogurts have some healing effect like fermented milk and organic products. They contain beneficial bacteria and microorganisms that are so necessary for our gastrointestinal tract... True, the shelf life of yoghurt with "live" bacteria is very short - about 14 days.

This yoghurt is becoming more and more popular among our mothers. Surely your child had stomach upsets that had to be treated with the most different methods... They arise due to a violation of the intestinal microflora in the most different reasons: malnutrition, poisoning, antibiotic treatment. To restore the intestinal microflora, it should be filled beneficial bacteria, which are found in bioyogurt. Such yogurt will also excellent option as a prophylaxis of intestinal diseases.

Storage conditions

Please note that bioyogurt requires more stringent storage conditions. Since it is saturated with bacteria, it can easily develop "bad" microbes for our body. Keep such a product strictly in the refrigerator, at a temperature of + 4-6 ° C.

Plain yogurt can be stored for more high temperatures... After all, heat treatment is used in its manufacture. Even at a temperature of + 25 ° C, such a product will remain fresh.

Although the prefix bio classifies such yoghurt as a probiotic drug that has a healing effect, it can be used simply as tasty product... Do not be afraid to buy such yoghurts for your baby as a supplement or lunch. They are nutritious and delicious, which will make children like them. They can also add various fruits that improve the taste of the product. Such yoghurts are suitable for prophylactic purposes; it is nevertheless necessary to use probiotics for the treatment and restoration of microflora.

The use of yoghurt in your child's diet is a must. You can pick up delicious and healthy foods, which can not only saturate the child, but also help the baby's body.