What is a sour milk product. The benefits of dairy products for the body
Many years ago, people already knew about all the beneficial properties of milk and dairy products. They were used for food and used in cosmetic purposes. All the "usefulness" of lactic acid products cannot be counted, but we will try to do it.
Consider each product individually and identify the best and most useful product with lactic acid bacteria. So, what are the healthiest dairy products, let's find out.
The benefits of dairy products for the body
What is a fermented milk product and how is it produced?
Everyone knows the benefits of milk for the body, although lactose is contraindicated for some people and it is forbidden to consume milk in its pure form. In addition, calcium, phosphorus and other elements from milk are poorly absorbed.
This means that people are allergic to milk, is it possible to have fermented milk products in this case? Such people and everyone else just need to include sour milk in their diet, it is easily digestible and does not contain sugar, lactose.
How is fermented milk raw material obtained, and what varieties does a useful fermented milk product have?
All fermented milk products are obtained by fermenting boiled milk with the addition of lactic acid bacteria concentrate. As you can see, this is a natural process and many of you are probably familiar with the taste. sour milk. Previously, sour milk was obtained due to hopelessness - milk in warm conditions there was simply nowhere to store it.
And now, knowing which fermented milk product is more useful, some still do not introduce it into the diet every day, but in vain. The taste of a fermented milk product with the addition of beneficial microorganisms is somewhat different, sour-sweet, and the consistency becomes thicker.
Is it possible to buy dairy products in the store?
A real fermented milk product always has a sour taste, but not sweet. This indicates improper processing and fermentation of the original product.
Most often, this is what happens - on the shelves of stores we buy yogurts, in which, in addition to this, various preservatives are also added. In this case, it is lost most of the same bacteria that we are talking about, and the benefits of fermented milk products are also lost.
Making healthy yogurt is now easier than ever at home, the main thing is to discard laziness and unwillingness to do something yourself. It is prepared both in yogurt makers and simply in containers and put in a warm place. The next day, a wonderful useful, incomparable with shop products yogurt.
Eating such yoghurts every day, you can get rid of many diseases, this is especially important if there are children in the family and for them this is a delicious and healthy dish.
Varieties of dairy products:
- Products that are formed by the fermentation of milk and disintegration (coagulation of casein) into flakes. That is, milk sugar is converted into lactic acid, so the sour taste is necessarily present. These include cottage cheese, sour cream, acidophilus, yogurt, fermented baked milk and yogurt.
- Mixed fermentation products - lactic acid and alcohol . These products include kefir, koumiss, matsoni, as well as bifidok, to which a probiotic culture is also added.
In the second case, along with lactic acid, alcohol, carbon dioxide, and acids are also produced from sugar. All this further enhances the digestion of food when eating such products.
The proportion of alcohol is so small that it does not affect a person - approximately 0.07%. But for very young children, kefir is not recommended for use, it is advisable to replace it with natural yoghurts with sourdough until the age of 3 years.
Who is primarily shown to drink kefir, eat cottage cheese, and why are fermented milk products useful? Overweight people, because they are in danger of dangerous diabetes, are worried about high blood pressure. It is for them that sour milk is the most valuable.
Proven - after adjustment kefir diet there are feelings akin to a bird's flight - lightness in the body and lightness in the soul.
The most useful fermented milk products are kefir, matsoni, unsweetened yogurt. It is advisable to buy products in glass containers or tetrapacks (cardboard boxes), and not in plastic.
What dairy products are good for the intestines
We all know that there are a lot of useful products for the intestines, among them cereals, vegetables and fruits, nuts, wholemeal bread.
Are dairy products good for the intestines? Of course - yes, because they contain special microorganisms for cleansing the intestines. It is not so difficult to maintain the body in a healthy state, it is enough to include fermented products in the diet every day.
All processes in the body depend on the health of the small and large intestines. Every day we consume various foods, any supplements, all this should be excreted from the body, and only useful things should be absorbed. But not always waste products are excreted, starting to be absorbed into the organs and accumulate toxins there. It is lactic acid bacteria that take over all the work and remove all the harmful that accumulates inside.
Usually in the human body, a balance is maintained between beneficial bacteria and harmful rods. This is achieved through the daily consumption of healthy foods.
If problems are of concern - constipation, diarrhea and flatulence, most likely the problem can be solved quickly by adding kefir or yogurt to the diet. These products remove carcinogens from the body, lower cholesterol.
Which fermented milk product is the most beneficial for the intestines?
It happens that a person suffers from rashes, constipation at the same time, then a special analysis is given for the presence of beneficial bacteria. It determines whether there is a dysbacteriosis (imbalance) in the intestine.
The doctor determines which bacteria is the smallest and prescribes special yogurts and kefir, which, in addition to lactic acid bacteria, also contain streptococci and acidophilus bacillus (lactobacilli), bifidobacteria.
In the name of such products, the prefix - bio is usually indicated, they are considered very useful in the presence of dysbacteriosis in the intestines. Such yogurts during the course of treatment regulate the ratio of beneficial and harmful bacteria (pathogenic flora) and the person recovers faster.
Can dairy products be eaten with allergies? Since sour-milk products no longer contain lactose, it breaks down and there is also a minimum of sugar, with any type of allergy, sour-milk products can be eaten and even needed.
In rare cases, an allergy can also occur to the protein contained in sour milk. Such intolerance can occur in young children under the age of 3 years, and it is worth consulting a pediatrician.
Very healthy dairy products
Kefir and its properties
The benefits of dairy productsAs we have already said, kefir is a product of mixed fermentation and the most useful fermented milk product. Kefir contains a unique set of trace elements - proteins, fats and carbohydrates, bacteria and fungi. The most useful fermented milk product kefir (classic) should have the following composition per 100 grams of the product:
- Protein - at least 3 grams
- Fats - 2.5%
- Acidity is normal - 85-130°T
The benefits of one-day kefir are fully justified for every person. But it is worth noting that kefir can accumulate alcohol in the composition, or rather increase its percentage with a shelf life.
These are, of course, the minimum doses, but the longer kefir is idle after preparation, the more alcohol-containing elements it contains. Therefore, you need to use kefir immediately after preparation, this is especially important for children.
Useful properties of dairy products. Kefir
Kefir is useful for anemia, dysbacteriosis, rickets, allergies to food products and even pneumonia. This is a product of all those who are losing weight and want to keep fit. Because, unlike milk, it is digested in half an hour, and by all 90%.
At the same time, your digestion improves, your appetite improves, and kefir at this time disinfects the intestines. By the way, it is considered the world's antiseptic and antibiotic for the body.
Also dairy product helps better assimilation beneficial vitamins throughout the day, calcium, iron, vitamin D. You get all this from lunch meals, breakfast and dinner . A glass of kefir before meals will help in this.
That is why kefir for an afternoon snack is considered more effective and useful than any pills, nutritional supplements that people try to consume by all means.
With kefir, you can generally refuse drugs, because its benefits far outweigh the harm. But there are also contraindications to the use of the product.
Is it possible to use fermented milk products for people with hyperacidity stomach? You need to drink it with caution. Also, if you suffer from indigestion, drinking more than a glass a day can lead to even more problems.
Is it possible to fermented milk products (kefir) with pancreatitis? Kefir with such a disease can not be used, it can be replaced with sourdough. Unless, of course, you choose a starter of excellent quality and with the shortest shelf life.
And the last contraindication - if you need to concentrate - you are going to an exam or an important meeting - a glass of kefir the best option to cheer up, as it relaxes the body more. It is better to drink a glass of juice for this purpose.
What is useful sourdough fermented milk product?
Relatively new product on store shelves - leaven, appeared recently, but has already gathered admirers around him. Some people doubt - is it worth replacing kefir with sourdough, what is useful in it and how does it affect the body?
We answer - with a shelf life of several days (not a month!) The sourdough contains a maximum of beneficial bacteria, including acidophilus bacillus and other beneficial microorganisms.
The benefits of sourdough for children If you want to know the truth, it is several times better than kefir, because it has low acidity. Therefore, it is allowed to drink it to small children, as well as to those who suffer from gastritis and pancreatitis. It is used in the treatment of allergies, removes toxins, strengthens the immune system and fights insomnia.
Ryazhenka
The traditional dish of Ukraine, Belarus and Russia is made from baked milk (cow's) with the addition of streptococcal and Bulgarian sticks. It's basically a type of yogurt. Only without flavoring additives. The drink is absorbed much better and faster than baked milk, and contains a whole set of vitamins: C, PP, A, B, iron, calcium, magnesium, sulfur, phosphorus, potassium, sodium.
drinking alone a glass of fermented baked milk, you can replenish your body with calcium by a quarter daily allowance, and phosphorus by 20%. In addition, the protein in it is absorbed faster than the protein of whole milk. These are fermented milk products, the benefits of which are obvious and there is also harm. Contraindications - stomach ulcers, gastritis with high acidity.
Cottage cheese
fresh cottage cheese Cottage cheese is formed by fermenting milk and gradually withdrawing the whey. Classic, fat, fat-free, low-fat - what kind of cottage cheese do you prefer? Each of these types is useful in its own way.
For diabetics - completely fat-free is suitable, for allergy sufferers - non-greasy, but for people who do not suffer from these diseases, the classic one is suitable. There is also cottage cheese with additives - raisins, dried apricots, calcined - enriched with calcium.
Most useful product rich in protein, minerals (potassium, calcium, phosphorus) and vitamins PP, C, B2, B1. Cottage cheese is digested very easily, while the fattest cottage cheese per 100 grams has a calorie content of only 226 calories. Therefore, cottage cheese is used in diets and is indicated for obese people, with liver diseases, hypertensive patients, and atherosclerosis. In other words, cottage cheese literally dissolves fats in the body.
The benefits of dairy products for children and adults
Cottage cheese strengthens the bone system, cartilage tissue, raises hemoglobin, and also has a positive effect on the human nervous system. Cottage cheese is especially useful for children, women and the elderly.
Because female body often loses calcium and it is they who need to restore this balance in time, as well as strengthen hair and nails. The elderly often suffer from a lack of calcium, and children need it for growth.
The benefits and harms of cheese
If you are a fan of cheese - that's good, but everything is fine - in moderation. The fact is that hard cheeses are quite fatty and contain a lot of calories. Naturally, a cheese lover can consume up to 200 grams at a time, and this covers the daily dose of the norm, additionally being deposited on your sides. Sorry to get off topic...but we have to say this.
This product also has its advantages - these are real pantries of calcium, protein, tryptophan, lysine, phosphorus and zinc. Use durum varieties cheese helps to strengthen the skeletal system, prevents caries, and soft varieties such as feta, mozzarella promote good sleep.
White cheeses are considered dietary and they are just as delicious. These are low-fat varieties of Ricotta, Mascarpone, Camembert, and other varieties, they are great for diets and cooking various dishes.
Yogurt
homemade yogurt Bulgaria is considered the birthplace of yogurt, since it was there that the first yoghurts containing Bulgarian sticks and sourdough were made. And to this day the tradition natural yogurt are saved. The product that is sold on our store shelves is not considered yogurt in Bulgaria.
In our production technologies, it is permissible to add pectin, thickeners, sweeteners, etc. to the product. Well, thanks to preservatives, many vitamins are lost, but the shelf life is preserved.
You can make yogurt, like Bulgarian, at home. The use of such yogurt will bring many benefits.
Matsun (matsoni) – a traditional dish Armenia and Georgia, they revere it there, like bread. And Caucasian centenarians use matsoni every day and get sick less often. This fermented product is similar in texture to yogurt. It is prepared from cow, buffalo, goat or sheep milk.
Moreover, the Armenian national cuisine has its own ways of preparing it, and acidophilus bacilli predominates in the finished yogurt. In Georgia, matsoni is prepared a little differently, and the final product is enriched with Bulgarian sticks.
Sour-milk product "Snezhok", benefits
Snezhok is a fermented milk drink that was produced during the USSR and was very fond of the inhabitants. It is prepared by fermenting pure bulgarian sticks and thermophilic streptococci. Plus, sugar or berry syrups were traditionally added to this composition.
The benefits of snow in establishing work digestive system, removing toxins from the body, strengthening the immune system. It's all about the technology of preparation - it is the same as that of Bulgarian yogurt, except with the addition of natural fruit and berry syrups.
Can dairy products be eaten while taking antibiotics?
When antibiotic treatment occurs, the body experiences a shock, all bacteria in the gastrointestinal tract die. And the whole body suffers from this. To immediately fill it with beneficial bacteria, using probiotics is not only possible, but also vital. The best are yogurts containing lacto and bifidus bacteria without preservatives and sweeteners, as well as kefir.
Is it possible for breastfeeding dairy products? Of course, a nursing mother is recommended to consume fermented milk products - this is an important element in maintaining lactation! It is preferable to choose high-quality cottage cheese, bifidok yogurt, but kefir and koumiss contain a certain percentage of alcohol, so you need to be more careful with them.
A liter of such a product will harm the baby, but a glass a day will only benefit. The baby and mother will strengthen the joints, hair, nail growth will increase, immunity will strengthen.
Is it possible to fermented milk products at a temperature? The answer to this question is unequivocal - kefir, sourdough and yogurt are very useful at a temperature.
Firstly, at a temperature the body needs to eat, but there is no appetite as such, and sour-milk products in this case are the best friends. Secondly, the body will spend energy not on digestion, but on recovery, which leads to a speedy recovery of the patient and a decrease in body temperature.
Is it possible to post sour-milk products? The purpose of fasting is to cleanse the body of everything carnal and submit to the holy spirit. That is, all products of animal origin, including proteins, are excluded from the diet, naturally and dairy products. But it should be remembered that fasting is not a torture of the body as a whole, therefore there is a list of people who are forbidden to fast, these are:
- Pregnant and lactating mothers
- Patients and people after surgery
With prostate adenoma, fermented milk products are useful and very efficient. They have a mild laxative effect and are supplied with lacto and bifidus bacteria necessary for the body to fight the disease. Prostate adenoma is a benign tumor, the treatment of which requires a special diet, and this diet must include yogurt and yogurt without fail.
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A large number of products used by humans for cooking or direct consumption belong to the category of fermented milk. Their main ingredient is milk.
Depending on the variety, method of preparation or territorial affiliation, it can be cow, goat, mare and other animals. Also, whole milk can be replaced with products of its primary processing: cream or whey.
The process of making these products is the fermentation of milk. To do this, lactic acid bacteria or yeast are introduced into it. But before fermentation, a pasteurization procedure (heating up to 60 degrees) of milk is carried out, or it is boiled. The purpose of these actions is the need to exclude the development of harmful bacteria.
Depending on the types of starter, the list of fermented milk products can be divided into 2 subgroups:
- lactic acid fermentation. In this case, splitting occurs milk sugar and an acid is formed. It leads to the loss of milk protein in the form of flakes, which greatly simplifies the process of digestion.
- Mixed fermentation. In this type of sourdough, carbon dioxide and alcohol are released from sugar. Such products practically do not differ from whole milk.
lactic fermentation products
Sour cream
Basically, it's fermented cream. A popular product in the cuisine of the Slavs, Balts and French. They have a high percentage of fat.
Cottage cheese
It is obtained by removing the whey from fermented milk. Depending on the fat content, it is divided into several types: fatty, normal, low-fat and peasant. Differs in a large amount of contained protein, phosphorus and calcium, which are in best proportion for assimilation. Widely used in medical nutrition.
Serum
A by-product of cheese production. It is formed during each process of fermentation of the milk mass. It is used for the manufacture of certain types of cheese, bakery and confectionery and as an additive, for the production of feed for livestock.
curdled milk
Ancient Slavic drink. It is obtained by fermenting skimmed or baked milk. The easiest product to digest and assimilate. In the case of constant use, it improves metabolic and digestive processes in the body, strengthens the nervous system.
There are several varieties of yogurt:
- Mechnikovskaya, which has an anti-inflammatory effect;
- fermented baked milk, recommended for gastritis and heavy physical exertion;
- Siberian varenets, based on baked milk and sour cream starter.
Mixed fermentation products
Kefir
The most popular drink in many countries. Mixed fermentation with the help of kefir fungus and a certain combination of carbon dioxide and alcohol give the product a unique bright taste. Low-fat kefir is used to remove fluids from the body, which is important for diseases of the kidneys, heart and diabetes. A freshly prepared product helps the gastrointestinal tract, finds its application in dietary nutrition. In recent years, more and more often bifidobacteria are used for sourdough, which have increased the therapeutic and prophylactic properties of the drink.
Kumys
The main feature of this product is mare's milk containing a large number of vitamins. The chemical elements that make up its composition interact best with sourdough from Bulgarian sticks and lactic yeast. During fermentation, vitamins of groups B and C are formed. Vitamins A and E, phosphorus, calcium and essential linoleic acids are present in the finished product.
The drink provides antibacterial protection to the body, improves immunity, and has a positive effect on the nervous system. It improves the microflora of the stomach and stimulates the pancreas, which in general contributes to proper metabolism. Doctors have proven its negative effect on tuberculosis pathogens.
Kumis treatment rejuvenates. Based on it, face masks are made.
Yoghurts
Derivative cow's milk and a special sourdough consisting of Bulgarian bacillus and thermophilic streptococcus. Milk is pre-condensed, achieving an increased concentration of proteins, carbohydrates and other micro and macro elements. This composition of chemicals allows for a long time to keep useful qualities product. Therefore, it is permissible to add various food fruit or vegetable additives to it. The result is a very tasty and extremely healthy product.
Yoghurt cultures have a positive effect on the activity of the microflora of the stomach, quickly produce lactic acid, which kills putrefactive bacteria. It should be remembered that during prolonged heat treatment beneficial organisms perish, so it is no coincidence that the expression “live yogurt” appeared. When choosing a product in a store, be sure to pay attention to the following inscription: "Contains live yoghurt cultures."
Cheese
In a large list of fermented milk products, it is necessary to include two types of cheeses made directly after the fermentation of milk:
Sour-milk natural
Produced from fermented skimmed milk. At the end of the ripening time (up to 45 days), all cheese raw materials are mixed with salt and spices and dried. Ready cheese subdivided into grater and curd. During further processing by melting with various additives get processed cheese. They have long service life and better withstand temperature differences.
Whey
In their manufacture, the ability of whey protein albumin to form flakes is used. high temperatures. This variety of cheeses is made up of varieties: Ricotta, Vurda and Brunost.
Fermented milk products are products obtained from milk as a result of lactic acid fermentation (sometimes with the participation of alcoholic fermentation).
There are two groups of products:
Group 1 - products obtained as a result of only lactic acid fermentation - fermented baked milk, yogurt various kinds, acidophilus milk, cottage cheese, sour cream, yogurt; have a fairly dense, homogeneous clot and a sour-milk taste due to the accumulation of lactic acid;
2nd group - products obtained by mixed lactic acid and alcoholic fermentation - kefir, koumiss, etc.; have a sour-milk refreshing, slightly stinging taste due to the presence of ethyl alcohol and carbon dioxide, and a delicate clot, which is penetrated by the smallest bubbles of carbon dioxide, easily breaks when shaken, so that the products become homogeneous liquid consistency which is why they are often referred to as drinks.
The digestibility of fermented milk products is higher than that of milk, since they affect the secretory activity of the stomach and intestines, as a result of which the glands of the digestive tract secrete enzymes that accelerate the digestion of food more intensively. The dietary properties of fermented milk products are explained by the beneficial effects on the human body of microorganisms and substances formed during the fermentation of milk - lactic acid, alcohol, carbon dioxide, antibiotics and vitamins.
In the production of fermented milk products, pure cultures of lactic acid bacteria are used. Depending on the products produced, pure cultures include lactic streptococcus (common yogurt), Bulgarian stick (Mechnikov yogurt, ryazhenka, varenets), acidophilus bacillus (acidophilic yogurt, acidophilus, acidalact, bifidok, bififrut), aroma-forming bacteria and lactic yeast ( kefir mushrooms(kefir)). Each product is made using certain cultures of microorganisms.
Upon receipt of fermented milk products, the following main biochemical processes occur: lactic acid and alcoholic fermentation of milk sugar, casein coagulation and gelation; As a result of these processes, the texture, taste and smell of finished products are formed.
Coagulation of casein is caused by lactic acid formed during lactic acid fermentation of lactose (in the manufacture of cottage cheese by the acid-rennet method, lactic acid and the introduced rennet act together on casein). When the pH of milk decreases, casein particles form aggregates and threads of the spatial network of the milk clot, which captures the dispersion medium with fat globules and other constituent parts milk (gelation). The properties of the clot depend on the composition of milk, the modes of thermal and mechanical treatment, the method and duration of coagulation of milk proteins, and other factors.
Fermented milk products are produced by thermostatic and reservoir methods.
With the thermostatic method, pasteurized milk is cooled to a temperature favorable for the development of sourdough microorganisms (for example, for yogurt 38-45 ° C), and cultures of lactic acid bacteria are introduced into it; fermented milk is bottled, which are corked and labelled. Milk bottles are placed in thermostats until a clot forms. After fermentation is completed, the product is sent to a cold chamber, where it is kept for several hours for some compaction of the clot as a result of swelling of the protein (casein) and enhancement of the aroma due to the development of aroma-forming bacteria. Products developed by the thermostatic method have an undisturbed dense clot.
At reservoir method, which is more productive and economical, milk is fermented in large metal tanks. In the process of fermentation, it is continuously kneaded to destroy the clot, kept at low temperatures in the same containers; the resulting product is poured on automatic machines into bottles or paper bags.
The temperature regime and the duration of fermentation depend on the microflora that is part of the starter cultures. The end of fermentation is fixed by the strength of the clot and titratable acidity. For drinks, it is 75-85 °T, for sour cream 65-70 °T, for cottage cheese of various fat content 60-85 °T. The texture, taste and smell of products are formed during this period. technological process.
Lactic acid determines the consistency of the protein clot and gives a pleasant sour taste to the products. The accumulation of aromatic substances (volatile acids, acetaldehyde, diacetyl, acetoin, etc.) is the result of the vital activity of bacteria and yeast and depends on the composition of the bacterial starter and fermentation conditions. So, volatile acids (acetic, propionic, etc.) actively accumulate in kefir and cottage cheese, diacetonyl and acetoin - in kefir, sour cream, koumiss, acetaldehyde - in yogurt.
Due to the metabolic activity of starter cultures, antibiotic substances (nisin, benzoic acid, etc.) are formed that can inhibit the growth of pathogens. intestinal diseases, tubercle bacilli, etc. Microorganisms of starter cultures are able to synthesize vitamins C, group B and some others, therefore, fermented milk products contain more of these vitamins than milk.
The composition of fermented milk products includes all the main nutrients, well balanced and easily digestible. These products have a number of additional useful consumer qualities - they accumulate carbon dioxide, lactic acid and other flavoring substances that stimulate appetite, stimulate the secretion of gastric juice, and improve metabolism. Live microorganisms are able to take root in the human intestine, suppressing putrefactive processes and preventing the formation of toxic products of protein breakdown.
curdled milk has several varieties, and their names depend on heat treatment milk (pasteurized or sterilized), its fat content and the composition of the bacterial starter used.
Yogurt mvchnikovskaya is obtained from pasteurized milk fermented with a culture of lactic acid streptococci with the addition of a culture of bulgarian sticks in a ratio of 4:1. Adding Bulgarian sticks to milk gives the product a more pronounced taste and delicate texture. Milk is fermented at a temperature of about 40-50 ° C, fermentation ends after 2.5-3 hours at a temperature of 38 ° C. finished product has a pure sour-milk taste and smell, moderately dense, undisturbed, stable clot, glossy on a break, without gas formation and whey release.
Curdled milk is prepared from pasteurized milk by fermentation with starter from one culture of mesophilic lactic streptococcus (at a temperature of 32-35 ° C). Has a dense prickly clot, slightly refreshing sour taste. The duration of fermentation is 5-6 hours.
Southern yogurt is made from pasteurized milk fermented with cultures of Bulgarian bacillus and thermophilic lactic streptococci in a ratio of 3:1 with or without the addition of lactose fermenting yeast. Fermentation temperature 50-55 °C. The Bulgarian stick is a strong acid-forming agent, therefore the southern curdled milk has a higher acidity (up to 140 °T). The finished product has a refreshing, pinching, sour taste, thick creamy, slightly viscous consistency.
Ukrainian curdled milk, or fermented baked milk, is produced from a mixture of milk and cream, normalized to a fat content of 6%, aged at a temperature of 95 ° C for 3-4 hours (stewed) and fermented with pure cultures of thermophilic races of lactic acid streptococcus. Ryazhenka is fermented at a temperature of 36-38 ° C for 2.5-3 hours. The finished product has a pure sour-milk taste (acidity 80-110 ° T) with a pronounced taste of pasteurization and a delicate clot without gas formation, the color of ryazhenka is creamy with a brownish tint. Ryazhenka is without additions and sweet.
Depending on the mass fraction of fat, fermented baked milk is divided into: fat-free, low-fat, low-fat, classic, fatty, high-fat.
When enriched biologically active substances and additives, fermented baked milk is divided into: fortified, enriched with microelements, enriched with macroelements, enriched with probiotics. When adding probiotic cultures of Bifidobactericum, the product is referred to as bifidobacteria.
Yogurt acidophilus is prepared from milk fermented with pure cultures of lactic acid streptococci with the addition of acidophilus bacilli. For starter take 4-8% pure cultures of streptococcus and 0.5-2% acidophilus bacilli. In order for lactic streptococcus to develop simultaneously in milk, the fermentation temperature is set at 40-42 ° C. If, during fermentation, mucous races of acidophilus bacillus are introduced, then acidophilic yogurt has a slightly viscous clot. The acidity of curdled milk is 80-110 °T.
Varenets are made from sterilized or aged at 95 ° C for 2-3 hours (stewed) milk, fermented with pure cultures of lactic streptococci with or without the addition of lactic acid bacillus. Milk is sterilized in autoclaves to a temperature of 120 ° C, kept at this temperature for 10-15 minutes and the starter is added. Subsequent operations are carried out in the same way as in the production of curdled milk. Varenets differs in appearance: it has a slightly brown hue, due to the color of sterilized milk, and a specific aftertaste of baked milk. The acidity of Varents is 80-110 °T, the presence of milk films is allowed.
Matsoni- curdled milk, widespread in Transcaucasia, a variety of southern curdled milk. Produced from cow or buffalo milk. The sourdough microflora consists of lactic acid bacilli close to Bulgarian, thermophilic races of lactic acid streptococci and lactic yeast. Along with lactic acid, matsoni contains products of alcoholic fermentation - alcohol and carbon dioxide, which cause acute, pleasant taste and aroma, delicate, denser texture. Milk for this type of curdled milk is fermented at a temperature of 45-50 ° C, otherwise the technological process of production does not differ from the technology of southern curdled milk.
Yogurt- a special kind of curdled milk, bold or fatty dietary product with a high content of solids (16-22%), fermented with pure cultures of thermophilic lactic streptococcus and Bulgarian bacillus in equal amounts. Yoghurt is made from a mixture of pasteurized whole milk and skimmed milk, spray dried.
Guaranteed shelf life of curdled milk at a temperature not exceeding 8 ° C - no more than 24 hours from the date of issue.
acidophilic foods differ from other dietary fermented milk products by the most pronounced medicinal properties, since acidophilus bacillus easily takes root in the intestine, inhibiting the growth of pathogenic bacteria. Acidophilic drinks are useful in antibiotic treatment. They are produced in the following range.
Acidophilus milk is produced from pasteurized milk fermented with pure cultures of acidophilus bacilli.
Acidophilic-yeast milk has a sharper taste, when fermenting, more yeast is added, which ferments lactose, and antibiotic properties are given to the milk.
Acidophilus is prepared from milk fermented with pure cultures of acidophilus bacillus, lactic acid streptococcus, with the addition of kefir ferment.
Moskovsky drink is produced from pure cultures of acidophilus bacilli of various races.
Acidophilic drinks are available in fatty, non-fat, sweet and sugar-free varieties. Their taste and smell are clean, sour-milk, specific, pleasant, refreshing, slightly spicy, with light yeast shade. The color is milky white or creamy, uniform throughout the mass.
Cottage cheese is a protein fermented milk product. In addition to full-fledged milk protein, it contains: calcium, phosphorus, iron, magnesium, etc. In the composition of cottage cheese: proteins 14-17%, fats 3-18%, minerals 1-1.5%.
For the production of cottage cheese, pasteurized and unpasteurized milk is used. Cottage cheese from pasteurized milk is produced for direct consumption and for the manufacture of curd products. Cottage cheese from unpasteurized milk is intended only for the production of semi-finished products (cheesecakes, dumplings), processed cheeses and for the preparation of curd products that are subjected to heat treatment before eating.
Curd is produced in two ways:
Acid-rennet - milk is pasteurized, cooled and fermented from pure cultures of lactic acid bacteria and rennet(received from the stomach of calves - abomasum), the resulting clot is cut into cubes and pressed;
Acidic - milk is curdled with lactic ferment, the clot is cut and heated to speed up the separation of whey. In this way, low-fat cottage cheese is obtained.
Depending on the feedstock, fatty, semi-fat and low-fat cottage cheese are distinguished.
By quality, cottage cheese is divided into the highest and first grades. The taste and smell of cottage cheese are clean, tender, sour-milk, without foreign tastes and odors; in the first grade, a slight aftertaste of feed is allowed, wooden packaging and a slight bitterness. The consistency is tender, heterogeneity is allowed, in the first grade loose, smearing is possible, and for fat-free cottage cheese- with a slight release of whey, crumbly. The color is white, slightly yellowish with a creamy tint, uniform throughout the mass. For fat cottage cheese in the first grade, some unevenness of color is allowed. For dietary cottage cheese, organoleptic indicators must comply with the requirements for cottage cheese. premium, aftertaste of high pasteurization is allowed .
Fat cottage cheese (18% fat content), bold (9%) is produced from pasteurized milk with an acidity of not more than 20 °T. The taste and smell of cottage cheese are clean, tender, sour-milk, without foreign tastes and odors. The color is white, slightly yellowish, uniform throughout the mass.
Cottage cheese soft dietary produce from skimmed milk; after removing the whey, cream is added to the curd, sometimes fruit and berry syrups. Such cottage cheese should contain at least 11% fat, no more than 73% moisture, acidity not higher than 210 °T. The taste is pure, sour milk.
Peasant cottage cheese is also obtained from skimmed milk. Fat content in the product - not less than 5%, moisture content - not more than 74.5%, acidity - not more than 200 °T. Taste and smell of sour milk; slight fodder taste is allowed.
Homemade cheese, or granular cottage cheese with cream, is close to semi-fat cottage cheese in terms of protein, fat and moisture content, but unlike it, it has a granular structure. Homemade cheese must contain at least 20% fat (on a dry matter basis), no more than 80% moisture and 1% salt. Its acidity is not higher than 150 °T. The implementation period is 36 hours. The product is characterized by a pure sour-milk taste with a pronounced aftertaste and aroma of pasteurized cream. Its texture is tender, soft, with distinct curd grains. Color - from white to slightly yellowish.
Curd products is produced from fat, semi-fat and low-fat cottage cheese obtained from pasteurized milk. Cottage cheese is subjected to grinding, rubbing with various aromatic and flavoring substances; before eating, curd products do not require heat treatment, they are distinguished by high energy value and good digestibility.
These include the following types of products:
Cheeses and curd masses - sweet and salty are produced with and without additions; dietary curds and curd masses are also produced;
Curd creams - produced from carefully chopped cottage cheese, to which cream, butter, vanillin, cocoa powder are added;
Curd cakes - made from fatty cottage cheese with the addition of butter, flavoring and aromatic substances;
Curd pastes are made from fatty cottage cheese with the addition of cream, gelatin and other fillers.
Cottage cheese is an unstable product. Even at low storage temperatures (2-4 °C), its quality deteriorates rapidly. At a temperature of 0 ° C, it can be stored for up to 7 days, at a temperature not exceeding 8 ° C - 36 hours.
Sour cream- a national Russian product, known abroad under the name "Russian cream". It is produced by fermenting pasteurized cream with sourdough prepared on pure cultures of lactic acid streptococci.
The nutritional value is due chemical composition. Sour cream contains: water 54.2-82.7%; proteins 2.4-2.8%; fat 10-40%; carbohydrates 2.6-3.2%; minerals 0.4-0.5%; vitamins A, E, B, B 2, PP, C. The energy value of 100 g of sour cream averages 116-382 kcal.
Sour cream is produced: 10, 15, 20, 25, 30, 36, 40% fat. In dietary sour cream, fat is 10%, in amateur sour cream - 40%.
Dietary sour cream 10% fat (acidity 70-95 °T) and table sour cream 20% fat (acidity 65-100 °T) are intended for consumers who are contraindicated in fatty foods. These types of sour cream are not divided into varieties. Dietary sour cream is intended for immediate implementation.
Sour cream of 25% fat content is produced using canned raw materials; it is not divided into varieties. Acidity 65-100 °T.
Sour cream with 36% fat content is produced in two ways: with ripening fresh cream and with the ripening of fermented cream. Ready sour cream has a pure sour-milk taste and aroma characteristic of pasteurized milk. Mild flavors of the container (wood) are allowed. Consistency - homogeneous, moderately thick, glossy appearance, white color, with a creamy tint. Fat must contain at least 36%, acidity 65-90 °T. Sour cream is produced packaged.
Amateur sour cream 40% fat has next composition: solids 45%, fat 40%, protein 2.1% and carbohydrates 2.1%. It is made from fresh cream. It has a dense texture, which allows it to be packed in paper boxes; not divided into varieties. Acidity 55-90 °T. Taste and smell - pure fermented milk with a more pronounced flavor and aroma of pasteurization.
New types include sour cream with filler, 14, 18 and 23% fat. These types of sour cream are made from cream and are intended for direct consumption. Sour cream with 14% fat content has an acidity of 65-120 °T, Krestyanskaya sour cream with a fat content of 18% 65-110 °T, Domashnaya sour cream with a fat content of 23% 65-100 °T. These types of sour cream are not divided into varieties.
Sour cream must meet the following requirements: taste and smell - pure sour milk, with a pronounced taste and aroma characteristic of pasteurized milk. In the first grade, mild flavors (fodder, wooden containers) and the presence of slight bitterness in the period from November to April are allowed. The consistency of sour cream is homogeneous, moderately thick, in the first grade not thick enough is allowed, the appearance is glossy. The color of sour cream is white, with a yellowish tinge. Fat must be at least indicated on the label, the acidity of sour cream depends on its type and fat content.
As a raw material for the production of sour cream, milk, natural fresh or dry cream, butter are used.
Sour cream is made in two ways:
By homogenizing the cream, the milk is separated, the cream is normalized for fat, pasteurized for 10-30 minutes, cooled and homogenized; fermentation takes 13-16 hours at a temperature of 24-27 ° C; 0 ripening of cream before fermentation - the cream is cooled, then heated, fermented and packaged. The production time of such sour cream is halved.
At each stage of the technological process, deviations can occur that significantly affect the quality of the finished product.
The vices of sour cream are liquid, lumpy, with separated whey, fermented consistency, as well as too sour or bland, rancid, greasy taste.
Sour cream is packaged in various types of containers: wooden tubs, cans, as well as small containers in the form of polymer cups, jars with lids. Transported in refrigerated or isothermal means of transport. The terms and conditions of storage depend on the fat content of the product, however, sour cream is generally stored at a temperature of 0 to 8 °C for 72 hours in specially equipped refrigerated display cases.
The following marking data is applied to the packaging: product name, name, location and trademark of the manufacturer, the norm of the mass fraction of fat in%, net weight (g or kg), composition of the product, the nutritional value(in 100 g), storage conditions, expiry date. Design should be clear and colorful.
Kefir is produced by fermentation from pasteurized cow's milk with a starter prepared on kefir fungi, which cause lactic acid and alcoholic fermentation. Kefir has dietary and pronounced medicinal properties, quenches thirst, stimulates appetite, is useful for people with diseases of the kidneys, liver, heart, and atherosclerosis. The healing properties of kefir are formed due to the accumulation of antibiotic substances.
Depending on the milk used and the mass fraction of fat, kefir is produced: fatty - with a fat content of 1; 2.5 and 3.2%; low-fat - from skim milk.
Fatty and low-fat kefir with the addition of vitamin C, fruit and berry kefir with the addition of fruit and berry puree, jam, jam, fresh frozen fruit, etc. (fat 1.0 and 2.5%).
The quality of kefir depends on the quality of the raw materials used for its production (milk, cream, sourdough) and the manufacturing technology. The optimum temperature for making kefir is 20-22 °C. At the same time, fermentation continues for 14-16 hours.
Kefir must meet the following requirements: have sour-milk, refreshing, slightly spicy taste and smell free of foreign odors and tastes; appearance and consistency - a homogeneous mass with an undisturbed or disturbed clot; gas formation is allowed in the form of separate eyes, caused by normal microflora; on the surface of kefir, a slight separation of whey is allowed - no more than 2% of the volume of the product; color - milky white, for low-fat kefir a bluish tint is allowed, uniform throughout the mass. The acidity of all types of kefir is 85-130 °T.
Kefir is packaged in various types of containers, but mainly in cardboard boxes with special polymer coatings, glass containers of various capacities. Transported in refrigerated or isothermal means of transport. Terms and conditions of storage, as with all fermented milk products, are no more than 36 hours at a temperature of 2-6 °C.
Margarine is a fatty product that is obtained from high-quality edible fats, milk, sugar, salt, emulsifiers and other components.
Margarine in smell, taste, texture, color is close to butter. Margarine is a high-calorie and easily digestible product. Calorie content of 100 g of margarine - 752 kcal (3123 kJ). The digestibility of margarine is 97.5%.
Lard is used as the fat base of margarine.
Salomas is formed in the process of hydrogenation (liquid fats are saturated with hydrogen and turn into a solid state). Salomas can be vegetable and whale, depending on the feedstock.
Natural ingredients are used in the production of margarine refined oils, premium animal fats.
Flavoring, aromatic substances, dyes, emulsifiers, preservatives are added to the composition of margarine. For increase biological value add vitamins; milk to improve the taste.
Sour cream butter there is unsalted, amateur, peasant, sandwich. It is produced according to the general technological scheme and differs in that bacterial starter in the amount of 2-4% is added to the cream before physical maturation and kept at a temperature of 16-20 ° C for 4-6 hours (churning method).
In the production of sour cream butter by converting high-fat cream, the leaven is added to chilled high-fat cream or directly to the butter former. Lactic acid streptococci, including aroma-forming ones, are used to produce starter cultures. As a result of lactic acid fermentation, the acidity of cream and butter plasma increases to 30-55 °T.
The resulting lactic acid, diacetyl, acetoin, alcohols, esters and other volatile components give the oil a characteristic sour-milk taste and smell. Salt in the production of salted butter by churning is introduced at the final stage of mechanical processing of butter in the form of 25% brine or dry salt "Extra". Salting in the production of salted butter by the method of converting cream is carried out by adding dry salt (no more than 1%) to high-fat cream.
List of fermented milk products and their beneficial properties. Regular consumption of fermented milk products for several weeks significantly improves bowel function, enhances the protective properties of the body (immunity), fills life energy. Dairy products contain healthy fats so buy from the minimum amount fat content. Dairy products contain healthy proteins of animal origin, which improve the condition of your muscles. Lactic acid is involved in providing the body with energy, plays an important role in metabolic processes and in the creation of glucose. Necessary for the full functioning of the myocardium, nervous system, brain and some other organs. It has anti-inflammatory and antimicrobial effects on the body.
The benefits of cottage cheese. Thanks to great content protein and calcium include in your diet cottage cheese is especially recommended for pregnant women, children and the elderly. Everyone knows that calcium helps to strengthen bones and teeth, is necessary for the prevention of gum disease and the digestive system. Cottage cheese gives a feeling of fullness very quickly and for a long time, so this indispensable product for those who want to lose weight. Cottage cheese contains a large amount of vitamins, especially group B, which has a positive effect on vision and the condition of the skin, hair and nails. Regular consumption of cottage cheese for dinner will help improve digestion, due to the fact that the proteins contained in this product are easily absorbed by the body and saturate the body all night without overloading the stomach. The calorie content of cottage cheese ranges from 70-230 kcal per 100 grams, depending on the fat content of the product. Also, cottage cheese can be used not only in its pure form, but also to cook countless healthy dishes from it, such as casseroles, cheesecakes, cottage cheese pancakes, juicy, dumplings, pancakes and much more. This product goes very well with vegetables, berries and even fruits. Curd also makes very tender, low-calorie and healthy desserts. Cottage cheese harm Cottage cheese has very few contraindications. - It is not recommended to use this product for people with impaired calcium metabolism in the body. - Also, high-fat cottage cheese is contraindicated for overweight people. It is recommended to consume no more than 100-150 grams of cottage cheese per day. - It is very important to remember that various store-bought curds in glaze and cottage cheese desserts they have little in common with natural cottage cheese and cannot be used in dietary nutrition. And of course, it is important to choose only a fresh product. After the expiration date, very dangerous pathogenic bacteria are formed in the curd, causing poisoning of the body. In all other cases, cottage cheese is one of the most useful, affordable, tasty and nutritious foods, which should be present in the diet of every person who monitors their health. Sour cream.
Dairy foods include sour cream in their list. Sour cream contains 9 microelements, 7 macroelements and 16 vitamins. Sour cream is more useful to eat - 10% fat (115.3 Kcal per 100 grams). Sour cream is good for the intestines and is quickly absorbed. Sour cream normalizes metabolic processes in the body, increases efficiency and strengthens muscles. Men are advised to eat sour cream, because it has a positive effect on potency. Various face masks are made from sour cream at home, and they improve the condition of the skin and its tone. Sour cream fights the processes of decay in the intestines, has a positive effect on hormonal background. You can use sour cream to combat sunburn. A sour-milk product that has long been traditional for many regions of our country. Sour cream got its name from the original method of making sour cream at home. After merging upper layer settled milk, with a broom or spoon, they collected (swept away) the second layer, which was under the cream. This is sour cream - a highly nutritious, tasty product that has absorbed many useful material milk. In terms of nutritional, biological value and dietary properties, sour cream sometimes differs significantly. Meets the requirements of dietary nutrition more than others fresh sour cream 10% fat, the acidity of which on the Turner scale does not exceed 90 °. Sour cream can also be prepared at home. To do this, you need to add a special leaven to the cream at room temperature. You can also use curdled milk or sour cream as a starter, if they are of good quality. After the cream becomes sour, it must be taken out to the cold and at a temperature of 5-8 ° C left alone (without stirring) for 24-48 hours. During this time, the sour cream will become thick, “ripen”, will hardly drain from a spoon, and will acquire a characteristic “sour cream” taste. Plain sour cream contains 30% fat, 2.9% protein and 2.9% carbohydrates. Sour cream of the highest grade has a taste without foreign tastes and odors, moderately thick, homogeneous, without grains of fat and protein, glossy in texture. appearance. For sour cream of the 1st grade, a slightly more sour taste is allowed, very mild fodder flavors. Its consistency may be less thick than that of premium sour cream. According to state quality standards (GOST), only cream and sourdough should be present in the product. Only then can the word "sour cream" be written on the package. But if emulsifiers and stabilizers are added to the jar, then this is no longer sour cream, but simply a sour-milk product. It can also be vegetable-milk (if animal fat is replaced with vegetable fat) or fat (if fat and proteins are completely replaced). Usually in such cases, some name consonant with the word “sour cream” is written on the labels. Why are substitutes needed? The reason is simple: they significantly reduce the cost of product production. When choosing sour cream, in addition to markings, you should pay attention to the expiration date and shelf life of the product. natural sour cream in sealed packaging it can be stored for 5-7 days at a temperature of +2 to +6 degrees, and in unsealed (for example, in a plastic cup with a lid) - 72 hours. And the less in the product natural ingredients, topics longer term shelf life (2-4 weeks) and higher storage temperature (from +2 to +20 °C). How to distinguish sour cream from sour cream? To conduct an experiment, I bought two types of low-fat sour cream in the store. Since this sour cream cannot be as thick as classic sour cream, theoretically, to improve the consistency, the manufacturer can add a stabilizer to it: for example, the same starch. But to bring the manufacturer to clean water is not so difficult. It is enough to add a drop of iodine to a small amount of sour cream. If it is real, it will become a little yellower. And if it contains herbal supplements, it will acquire Blue colour. My sour cream turned out to be the real one. For the second experiment, I took two glasses of hot water and diluted them with a spoonful of sour cream. The first dissolved completely, giving the water a uniform white color. So it's of good quality. And the sour cream in the second glass curled up a little, that is, it turned out to be not quite fresh. Poor-quality sour cream may even precipitate. Yogurt.
Curdled milk refers to fermented milk products nutrition. 100 grams contains only 30 calories and 3 grams of animal protein. Yogurt has a rich amount of vitamins and minerals. Vitamins 11 pieces, 7 macroelements and 10 microelements. Yogurt is well absorbed in our body and improves the functioning of the gastrointestinal tract. Curdled milk is used in cooking and in cosmetology. Yogurt helps with constipation and improves metabolic processes. Additionally, curdled milk helps with a hangover, you need to drink 1-2 glasses per day. empty stomach and after 20 minutes, there will be noticeable improvements. Buttermilk is very easy to make at home. The very word speaks for itself. Just ferment your milk. When the milk gets thick consistency, your yogurt is ready. Kefir
Kefir (from Turkish kef - health) is a nutritious drink obtained from milk by fermentation of lactic acid bacteria: coli, streptococci, yeast, acetic bacteria and about 16 more species. Their number should be at least 107 per liter. The drink has a white color, a homogeneous texture, a sour-milk smell and a small proportion of carbon dioxide. The most widespread kefir was among the inhabitants of the Slavic and Balkan countries, Germany, Norway, Sweden, Hungary, Finland, Israel, Poland, the USA and the countries of the Middle East. Elbrus. Kefir mushrooms were so valued by the local peoples that they were used as a currency in exchange for other goods, they were given as a dowry for girls for a wedding. The distribution of the drink around the world began in 1867. It was freely sold, but the secret of preparation was kept in the strictest confidence. The mass production and sale of kefir in the USSR began because of an incredible incident with a young girl. Irina Sakharova, after graduating from the school of dairy business in 1906, was specially sent to Karachay to get a recipe for making kefir from the local population. Already on the spot, one of the highlanders liked the girl, and he, according to the tradition of the mountains, stole her. The girl was not at a loss and sued him, and as compensation for moral damage, she asked to reveal the secret of kefir to her. The court satisfied the claim and the requirements, and Irina returned home, one might say with a victory. Since 1913, the drink began to be mass-produced in Moscow, and from there it spread throughout the Soviet Union. The modern food industry produces several types of kefir on the market: fat-free kefir with a fat content of 0.01% to 1%; classic kefir - 2.5 %; fatty kefir - 3.2%; creamy kefir - 6%. Many manufacturers add fruit and berry fillers to kefir or additionally enrich it with vitamins C, A and E. Bifidobacteria are also added to some types of kefir to improve its absorption and digestion of food. They produce kefir in plastic and glass bottles 0.5 and 1 liter, in polypropylene bags and tetra-packs. Kefir is very easy to make at home. To do this, you need to take milk (1 l) and dry sourdough with live bacteria. If homemade milk is used, it should be boiled and cooled to room temperature before use so that the bacteria do not cook. When using store-bought pasteurized or sterilized milk, the boiling procedure can be omitted. In addition to dry sourdough, you can also use ready-made shop kefir, while its label should indicate “with a content of live lactobacilli or bifidobacteria” of at least 107. Mix all the ingredients, pour into cups of the yogurt maker and leave for 8-12 hours, depending on the power of the device (read the instructions). You can use a thermos or regular can, but it should be remembered that the containers must be kept warm at a constant temperature, otherwise the process of bacterial reproduction will not occur. Ready kefir to stop fermentation should be stored in a refrigerator at a temperature of 1-4 ° C. When choosing kefir in a store, you should pay attention to the date of manufacture and the expiration date of kefir. High-quality kefir cannot be stored for more than 10 days. An indication of a shelf life of up to 1 month on the packaging may indicate the presence of preservatives, antibiotics, or non-living bacteria in the drink. It is also better to buy kefir in a transparent glass or plastic container. Looking through the walls of the package, you should make sure that it is white and uniform consistency. Stratified kefir is evidence of its improper pre-sale storage. Yogurt.
Fermented milk products include yogurt in their list. Yoghurts come in different fat content, we recommend that you buy with a small amount fat per 100 g of product. Yogurt contains 10 micronutrients, 7 macronutrients and 12 vitamins. Yoghurts are popular fermented milk foods, loved by children and adults alike. Yoghurts have a positive effect on the functioning of the gastrointestinal tract. Yoghurts practically do not cause allergies, and improve immunity and protective functions of the body. It is best to buy yoghurts with short term shelf life (7-10 days) - in this case, they are more useful. Can cook a lot delicious meals using yogurt. For example, cake, yogurt ice cream, broccoli with yogurt, soft drinks, tartlets, yogurt fritters, pie, banana yogurt casserole and other dishes. Cheese.
Dairy products include cheese in their list. Cheese is interesting product nutrition, because it contains 13 vitamins and 10 minerals. Cheeses come with a large amount of fat per 100 g of product and with moderate amount fat. Buy cheese from least amount fat, because such fat is saturated and not very useful for the human body. Vitamins of group B, which are part of cheeses, increase efficiency. Eat cheese 2-3 times a week, because cheese improves the condition of hair, skin, nails. For example, Camembert and Brie cheeses are made from cow's milk in Normandy, France. Camembert and Brie are some of the most ancient French cheeses. According to legend, during the French Revolution, the Norman Marie saved a monk who was hiding from persecution from death, who, in gratitude, revealed to her the secret of making the most unusual of all cheeses - Camembert cheese, known only to him. Brie is considered the progenitor of the famous Camembert. No one has ever fully figured out when his story began. It is only known that it was one of the most popular cheeses back in the Middle Ages. And the first written mention of this cheese dates back to 744, when Charlemagne said: "I have just tasted one of the most delicious dishes." Actually, Brie was recognized as the "king of cheeses" in 1815 during negotiations about the fate of France after the defeat of Napoleon's troops at Waterloo. Camembert and Brie cheeses are characterized by a high content of proteins and fats, contain 291 kcal per 100 g. The use of such products in large quantities can cause obesity.
Dairy products
curdled milk
The simplest fermented milk product is curdled milk.
It is formed by itself, without any artificial help, by simply souring raw milk in a warm room. Therefore, the people call it not only curdled milk, but also curdled milk and sour milk. However, samokvasha requires two days for its complete formation, otherwise it is watery. Therefore, milk is sometimes helped to turn into yogurt - they stir a spoonful of sour cream in it and put it in a hotly heated room (kitchen). No matter how simple curdled milk is, it is the basis of most fermented milk products.
From its top, "tops", sour cream is removed, and its bulk goes to the preparation of cottage cheese.
Cottage cheese
In yogurt, even two-day, there is always a lot of whey. Therefore, the first operation is to cast off, to separate the serum from the clot. To do this, part of the whey is simply drained from a jar of yogurt, and then the remaining clot is poured into a special linen bag having the shape of a cone.
Such a bag must be sewn and used constantly. This is more convenient than each time looking for a suitable random cloth (gauze, calico, linen) for making cottage cheese. It is best to make a bag with a volume of 3-5 liters of milk, but no less.
After draining the clot of curdled milk into a bag, it is necessary to hang it over any dishes and leave it for at least 5-6 hours, during which the whey will gradually come out of the curdled milk, and cottage cheese is formed. Only after that, you can try to artificially squeeze out the hidden whey by putting a bag of cottage cheese under a press weighing 3-5 kilograms (between two boards, plywood).
In this way, after 5-8 hours, you will get a tender homemade raw plast cottage cheese. It will not crumble, but will break off in large thick beautiful layers.
But if you want to make cottage cheese drier, then you should still put yogurt in a bowl, before squeezing the whey, put it in a water bath and heat it up. Then the serum itself will bounce off the clot.
In this case, one must be careful not to overheat the curdled milk, otherwise the curd will become hard, fine-grained, and unpleasant in taste, because the sour milk will boil and coagulate.
If you warm the yogurt lightly, moderately, then when squeezing the whey, you will get a wonderful dry, dense wedge curd, which will look like a bar in appearance.
Special types of cottage cheese: skyr, irimshik, ezhegei
Usually we use cottage cheese only from curdled milk, that is, from curdled milk. Meanwhile in home cooking it is advisable to use other types of cottage cheese created by the world culinary practice in the past and now forgotten.
All of them are easy to do, and most importantly, they give a ready-made, usable product 20-40 times faster than ordinary Russian cottage cheese, and besides, they do not require any fuss with pumping, wringing, washing dishes and a wedge bag.
I am sure that they will quickly gain wide popularity not only among adults who will have to make them, but also among children who will eat them.
Skyr
Have you been supplied with a liter or three-liter jar with milk: in the morning curdled milk was formed, not yet quite strong for cottage cheese and at the same time quite sour. You can’t eat so much curdled milk now, and you don’t want to, but you need to have something hearty for breakfast. What to do?
Take a liter or two fresh milk, boil quickly in a large deep saucepan and at the very moment when the foamy cap of boiling milk begins to rise to the edges of the saucepan, ready to run away, pour in exactly the same amount of yogurt as boiling milk in one fell swoop. The fire can be increased by 1-2 minutes, or you can leave it the same. Then continue boiling the mixture for no more than 2 minutes or less, depending on the amount of liquid.
As soon as the whey turns greenish-yellow, stop boiling and drain it, trying to combine with a large milk clot all other grains of curdled milk. Put the resulting clot in a deep plate and lightly rinse with a spoon from all sides so that all the greenish-yellow whey is separated, but not a whitish liquid. As soon as a white, milk-like liquid begins to separate, stop pressing on the clot.
It turned out skyr - cottage cheese from half sour and half sweet milk, not sour, pleasant, with a particularly elastic texture, with a barely noticeable creamy, rather than the usual cottage cheese smell. It is ready for immediate use.
Irimshik and hedgehog
If you change the ratio of curdled milk and fresh milk and instead of the 1:1 ratio, take 2 liters of fresh milk and 1 liter of curdled milk, you will get cottage cheese with a different taste and texture, called irimshik.
It can be boiled until whey separates for a maximum of 5 minutes.
If you change the proportion in the opposite direction and take twice as much yogurt as fresh milk, that is, 2 liters of yogurt and 1 liter of milk, you get cottage cheese ezhegei, which cannot be boiled for more than one minute - in fact, at the same moment when yogurt is poured into hot milk, whey will rebound.
To both of these types of cottage cheese, you need to add half a teaspoon or one teaspoon of salt and 25-50 grams of butter, mixing them with the cottage cheese while it is still warm. Irimshik and zhegey work out better if they use not the usual Russian yogurt, but katyk, which we will discuss below.
In addition to the combination of curdled milk and fresh milk, sour cream is used as a starter for one or another type of milk to make a number of fermented milk products.
guslyanka
If you pour a tablespoon of sour cream diluted in half a glass of the same milk (per 1 liter of milk) into 1 liter of thick milk or simply boiled, but then cooled to 30-40 ° C and put in a warm place, tightly closed, then the resulting yogurt will wear the name "goose", or "guslyanka", and differ in taste and density from ordinary sour milk (curdled milk).
It can be used later to create different curds, thereby modifying their taste.
Ryazhenka or Ukrainian Varenets
If you pour one glass of sour cream per 1 liter of milk into baked milk, you will get ryazhenka, or Ukrainian varenets, after fermentation for 3-4 hours.
Katyk and suzma
If thick milk, chilled not lower than 3 ° C and not higher than 35 ° C, ferment 100-150 grams of sour cream per 1 liter of milk and at the same time carefully wrap the dishes with milk in a cotton blanket, batting or quilt, leaving for 8-10 hours in warm and protecting from shaking and moving, you get katyk (or yogurt, or Bulgarian sour milk).
True, katyk will not appear immediately, not the next day, but only after a similar fermentation of thick milk is made two or three more times, but not with sour cream, but with 100-150 grams of the same katyk, and a culture of Bulgarian sticks will be created, which in the future must be maintained continuously and every day ferment a new katyk with an old katyk. Only then, after a month or two, will the real taste of katyk (yogurt) be created and its special properties.
Katyk differs from all other types of curdled milk not only in taste, but also in the fact that it has very little whey. It is practically invisible, and it is found only when decanting a katyk in a blade bag. After decanting katyk, it turns out not cottage cheese, like ordinary yogurt, but suzma - a product that occupies a middle position between cottage cheese, sour cream and butter. Suzma has everything good qualities these three products and does not have any of them negative quality.
Its main advantage and miracle is reversibility both "back" - to the pre-consumption state, and "forward" - along the path of transformation into products of a higher order, with a higher concentration of fat and protein fractions. Suzma can be diluted in two or three days and even a week later and turned into a kind of sour cream, milk, katyk, or, conversely, turned into butter by starting to whip, or make cottage cheese out of it, heating it over a fire in a water bath. But suzma itself, without additional dilution or heating, can simultaneously play the role of sour cream, cottage cheese, and butter.
It can be put in borscht and cabbage soup, spread on bread and used in cheesecakes, cheesecakes, curd pastes.
Ayran and yogurt
In summer, 100-200 grams of suzma, diluted in a liter - half a liter of cold boiled or mineral water, gives an excellent thirst quencher and invigorating drink- ayran.
Thus, suzma is an excellent, healthy, tasty fermented milk product with a diverse, wide consumption profile. That is why it can be highly recommended for home cooking and as a convenient ingredient in many dishes. home cooking.
In some books, and in the trading practice of most European countries the name "yogurt" is found to refer to Bulgarian sour milk, or katyk. Strictly speaking, yogurt (yegurt) is the same katyk, but named in a different Turkic dialect; some peoples of our country also call it chekize, cockroach. However, gradually in European countries under the name "yogurt" they began to understand only such a katyk, which is prepared with vegetable (berry-fruit) additives.
In Tatarstan, we often put in katyk during fermentation small piece beets to tint it, give it a slightly pinkish tint, make it beautiful. So do many other peoples, in whose national cuisine katyk enters.
Sometimes cherries, blueberries, currants and other berries with intense, highly coloring juice are used for touch-up.
This technique, used in folk cuisine just for beauty, gave an idea Food Industry a number of European countries - East Germany, Germany, Denmark, Sweden, Romania, Finland, etc. - produce katyk with various additives of berry-fruit juices and puree, not for beauty, but to change and supplement its taste, to create a variety of products enriched with vitamins . It is this katyk with the addition of berries and fruits that has now received the term “yogurt”.
Yogurt is easy to make at home.
Just during the fermentation of katyk, along with the sourdough (100-150 grams of old katyk), you need to dilute 50 grams of any fruit or berry puree or put 4-5 berries per liter of fermented yogurt so that each glass has about one berry or
one teaspoon of puree. You can use puree of apples, currants, strawberries, plums, cherries, tomato paste, raspberry and blackberry juice.
. V.V. Pokhlebkin. 2005 .
See what "Sour-milk products" are in other dictionaries:
- (lactic acid products) are produced from whole milk or its derivatives (cream, skimmed milk and whey) by fermentation with samokvass or starter cultures. Fermented milk products include cottage cheese, sour cream, yogurt, kefir, fermented baked milk, ... ... Big Encyclopedic Dictionary
dairy products- Dairy products produced by fermenting milk or cream with pure cultures of lactic acid bacteria, with or without the addition of yeast and acetic acid bacteria. [GOST 17164 71] Subjects of production. whole milk prod. from cows. milk... Technical Translator's Handbook
- (lactic acid products) a group of dairy products produced from whole cow's milk, milk of sheep, goats, mares and other animals or its derivatives (cream, skim milk and whey) by fermentation ... Wikipedia
- (lactic acid products), are produced from whole milk or its derivatives (cream, skimmed milk and whey) by fermentation with samokvass or starter cultures. Fermented milk products include cottage cheese, sour cream, yogurt, kefir, fermented baked milk, ... ... encyclopedic Dictionary
- (syn. lactic acid products obsolete) food products obtained as a result of lactic acid (often alcoholic) fermentation of milk (cow, horse, etc.) ... Big Medical Dictionary
DAIRY PRODUCTS- dairy products produced from whole milk or its derivatives (cream, skimmed milk, buttermilk, whey) by fermentation with samokvass or starter cultures. K. p. include acidophilus, kefir, koumiss, yogurt, ryazhenka, varenets, ... ... Agricultural Encyclopedic Dictionary
dairy products- fermented milk products, dairy products produced from whole milk or its derivatives (cream, skimmed milk, buttermilk, whey) by fermentation with samokvass or starter cultures. K. p. include acidophilus, kefir, koumiss, yogurt ... Agriculture. Big encyclopedic dictionary
dairy products- dairy products. curdled milk. Varenets. ryazhenka is obtained from baked milk by joint lactic acid and alcoholic fermentation. kefir. acidophilus. ayran. cottage cheese. curdled, sya. cheese. cheese. Roquefort. backstein. melted cheese. cheese ... Ideographic Dictionary of the Russian Language
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