What are dairy products. The best healthy lactic acid products

Any nutritionist can talk about the benefits of fermented milk products for our body for hours. And the truth is beneficial features kefir, yogurt, sour cream, curdled milk can hardly be overestimated.

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

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

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

Useful and medicinal properties of fermented milk products

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

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

Vitamins in dairy products

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

Why you need to eat dairy products:

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

What is useful kefir and its beneficial properties

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

What is useful in fermented milk yogurt

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

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

Useful substances in sour cream and cottage cheese

But with such a traditional Russian product as sour cream, you should be careful, because in addition to calcium, potassium, vitamins A, E and C, it is from 10 to 40%. But in not large quantities useful substances in sour cream will help to quickly restore strength and cheer up, and when used externally, they will give the skin elasticity and improve complexion.

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

What is useful fermented milk product yogurt

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

How to choose and prepare fermented milk products

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

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

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

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

One more experiment can be done:

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

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

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

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

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

Dairy products are essential for the body. Their distinctive feature is a high nutritional value, as well as the presence of a number of useful qualities. They are prepared thanks to lactic acid fermentation, include bacteria that secrete antibiotics that can suppress pathogens of such dangerous diseases as tuberculosis and typhoid.

For many years of use, fermented milk products have practically proven their health-improving effect on human body, so its demand in nutrition is quite understandable. Slightly spicy, pleasant, refreshing taste whets the appetite and has a positive effect on the general condition of the body. And alcohol and carbon dioxide in milk drinks optimize the functionality of the vascular-motor center.

Sour milk has been an integral part of the diet of every person since childhood, not only because of the pleasant sour taste but also due to the presence of lactic acid in them. The abundance of macro- and microelements helps to actively fight putrefactive microorganisms in the body, and bowel function improves.

Dairy products are divided into two categories:

1. Fermented milk flavored with bacteria. These include: curdled milk, yogurt, rennet cheese.
2. Products formed due to lactic acid and alcoholic fermentation: koumiss, kefir, shubat.

It's delicious and healthy meals for all family members. Their choice and storage should be taken responsibly, because fermented milk products can bring not only benefits, but also harm to health.

The benefits and harms of dairy products

In the production of most of these products, special additives are used (to improve taste, nutritional value and aroma), which not only affect their composition, but can also cause unwanted side effects such as allergies.

Beneficial features

The benefit of fermented milk products lies in the easy digestibility of the nutrients that they contain. And the main advantage is the presence of bifido- and lactobacilli. They cleanse the body of putrefactive pathogens that can cause intoxication.

Already after a couple of weeks regular use the body will stop suffering from self-poisoning, kidney function improves, and most importantly, the liver returns to normal.

Other benefits of dairy products:

• contribute to the renewal of intestinal microflora;
• help in the fight against constipation, colitis;
• are recommended for use by people who suffer from heavy metal salt intoxication;
• rich in vitamins of groups B, E, D;
• prevent the penetration of pathogenic microorganisms into intestinal cells;
• help reduce the formation of gases;
• good for absorption, easy to digest;
• suitable for people with individual lactose intolerance;
• normalize bowel activity;
• used as a prophylactic against tuberculosis;
• help increase calcium absorption.

Fermented milk contains almost all amino acids: albumin, lysine, leucine, globulin and others. With a mixed diet, such products increase the nutritional value of the protein, which is part of cereals.

Potential Harm

A person's age affects the ability to digest certain foods. This fully applies to milk. After 30-40 years, about 3% of the inhabitants of our country lose the ability to absorb milk sugar(lactose). Dairy dishes for them are fraught with side effects: nausea, vomiting, bloating and other allergic reactions.

Lactose, when it enters the stomach, is split into two components: galactose and glucose. Glucose is converted into energy, and galactose is absorbed only from breast milk. When it enters an adult organism, it accumulates in the cells of the body. Because of this, the percentage of people with dairy intolerance is on the rise.

Intolerance manifests itself after an hour with the following symptoms:

• gas formation;
• painful spasms;
• nausea;
• rumbling in the stomach.

The resulting allergy can manifest itself in the form of:

• skin rashes;
• vomiting;
• swelling of the eyes, swelling of the eyelids;
• mucous secretions from the nose.

Adverse reactions may occur due to the amount of dairy products consumed. Experts believe that the harm of fermented milk products (in large quantities) may also lie in such formidable symptoms:

• removal of calcium from the body;
• occurrence peptic ulcer stomach;
• growth of cancer cells in adults.

The best healthy lactic acid products

Sour milk is necessary for children and adults to maintain health and well-being. We list the most useful variations.

curdled milk . It is obtained by a natural fermentation process. Milk is first pasteurized, then homogenized and cooled to the desired temperature. Bacterial starter is added to the resulting mixture and left to ferment in a thermostatic way.

When preparing curdled milk with different flavors, additives are introduced into milk even before the pasteurization process, and aromatic additives just before the starter.

Ryazhenka . It is a type of curdled milk. It is prepared from fat milk by long-term heat treatment. It has a sour taste and creamy brownish color. This a traditional dish Ukrainian and Russian cuisine. Ryazhenka is well absorbed, contains a healing set of vitamins and minerals. One glass of such a drink is able to fill the body with a quarter of the daily intake of calcium. Contraindicated in stomach ulcers.

Yogurt . It is a special type of curdled milk. This diet drink often found in America and Europe. Homeland is the Balkan Peninsula. Whole milk is used for cooking. Sourdough acts bulgarian stick and thermophilic lactic streptococcus, which must be taken in a 1: 1 ratio.

IN in kind yogurt has a pure sour-milk taste. In combination with sugar, it is sweet, and fruit and berry yogurt has a characteristic taste with aroma. fruit syrup. The drink is slightly viscous, the consistency is uniform.

Varenets . Produced from baked milk. The role of the starter is performed by thermophilic lactic streptococcus and Bulgarian stick. The method of preparation and properties are similar to ryazhenka.

Kefir . The technology of its production includes interaction with special fungi capable of producing alcohol in finished kefir. The drink may differ in the level of fat content and readiness:

• one-day - contains the least alcohol of lactic acid;
• two-day - contains more lactic acid than one-day;
• three-day - stands out with the greatest strength due to the content of a high percentage of alcoholic substances and acids.

The antibacterial properties of kefir are much stronger than those of curdled milk. It is useful for anemia, pneumonia.

This is a favorite product of losing weight people, which improves the digestive process, serves as an antiseptic and antibiotic. Helps the absorption of vitamins throughout the day.

Kumys also rich in vitamins. He is excellent remedy in the fight against tuberculosis, and most importantly, helps to prevent it. For cooking, milk, whey and sugar are used, mixed well and fermented with yeast.

Cottage cheese . It is formed during the fermentation of milk with the gradual withdrawal of whey. The modern market offers several types:

• low fat - best for diabetics;
• lean - great choice for allergy sufferers;
• classic - a universal type of cottage cheese.

Cottage cheese is the most useful product due to the presence of protein, minerals, vitamins. It is easily digestible, calorie content is 226 calories per 100 grams of product. Cottage cheese is popular among adherents of diets for weight loss, as well as people suffering from liver diseases, hypertension and atherosclerosis.

Cottage cheese miraculously contributes to the dissolution of fats in the human body. It strengthens the skeletal system, increases the level of hemoglobin, and has a great effect on the nervous system. The product is useful for children and women.

Sour cream . Taste range, smell and appearance sour cream is given lactic acid bacteria, they also contribute to the colonization of the intestines with the necessary microflora, setting it up for proper operation.

Sour cream contains a lot of iron, manganese, copper and other useful minerals. It contains fatty, organic acids, animal proteins, natural sugar, carbohydrates, biotin. Due to the balanced composition, this product is absorbed much better than milk, cream, yogurt and even kefir. The beneficial properties of sour cream also include:

• brain stimulation;
• improving muscle functionality;
• increase in working capacity;
• strengthening of male potency;
• main supplier of calcium for children.

The use of sour cream was also found by cosmetologists. Masks help to improve the condition of the skin, tone it, make it more elastic. The product is actively used in the fight against sunburn.

acidophilus milk . It is a mixture of acidophilus bulgarian and cow's milk. It has a specific taste, viscous texture. Because of the unpleasant taste, it is used with the addition of cinnamon, honey, sugar and other additives.

Acidophilus milk is administered as complementary foods to infants, but with care so as not to cause unwanted allergic reactions. As for adults, the intake of this drink is recommended in the presence of:

• kidney and liver problems;
• anemia;
• diabetes;
• infectious diseases.

Acidophilus milk is contraindicated only for people suffering from lactose intolerance.

Dairy products are important and beneficial to the body in any form, no matter in question about curdled milk, cottage cheese or yogurt, and it is difficult to single out the most useful fermented milk product, since each of them has its own advantages. These versatile treats will help you lose weight excess weight and build muscle mass. They will also become an essential ingredient. nourishing masks for the skin.

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Classmates

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:

1. 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.
2. 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 fermentation of fat-free 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 kefir mushroom and certain combination carbon dioxide and alcohol, give products 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. Freshly prepared product helps 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 amount of vitamins. The chemical elements that make up its composition interact best with sourdough from Bulgarian sticks and lactic yeast. During fermentation, vitamins 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

A derivative of cow's milk and a special starter consisting of Bulgarian bacillus and thermophilic streptococcus. The milk is pre-condensed increased concentration proteins, carbohydrates and other micro and macro elements. Such a composition chemical substances allows for long-term storage 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 at high temperatures is used. This variety of cheeses is made up of varieties: Ricotta, Vurda and Brunost.

Only the lazy one does not know about the benefits of milk and kefir. For example, a glass of hot milk with honey is recommended for better sleep, kefir - again at night, especially if meat is present in the diet in large quantities. Despite the fact that both products belong to the dairy group, their useful components are different, and each of them perceives their body in its own way. Statistics generally show that about 40% of people do not drink milk, because after drinking it they feel heaviness in the stomach. This is due to the low activity of the enzyme that breaks down milk sugar. People who are inherent in this should include fermented milk products in their diet - milk sugar is already split in them.

The following facts also testify in favor of kefir, fermented baked milk, and other fermented milk products:
great saturation;
alcohol accumulating over several days (if the proportion is not more than 0.6 g / 100 ml) stimulates digestive processes;
the assimilation of proteins contained in fermented milk products occurs faster and better;
the presence of natural absolutely harmless antibiotics has a beneficial effect on the intestinal microflora;
the diuretic process is more pronounced due to the enrichment of fermented milk products with potassium, which makes kefir, fermented baked milk and yogurt indispensable in case of weight loss and getting rid of edema.

What are dairy products and how is the process of their production
The basis is whole cow, goat, mare's milk, sheep's milk (the most common animals are listed). Derivatives can also be used as the main ingredient - cream, skimmed milk, whey.

A feature of the manufacture of fermented milk products is that fermentation is achieved by adding yeast or lactic acid bacteria. To destroy and prevent the development of harmful microorganisms in milk, it is often pasteurized or boiled before fermentation. As a result of all these processes, a consistency is obtained that already has the smell and taste inherent in finished products.

According to the nature of fermentation, fermented milk products can be divided into two categories:
- obtained as a result of lactic acid fermentation - yogurt, sour cream, yogurt, cottage cheese, acidophilus and acidophilus milk;
- obtained as a result of lactic acid and alcoholic fermentation: kefir, kurunga, koumiss and others.

What is the benefit of dairy products in general?

They are digested three times faster than milk. They contain more lactase than lactose, so they are easily tolerated by the body, help the intestines bounce back after various kinds of infections, and therefore relieve diarrhea.

Dairy products are the main suppliers of protein and calcium, which are simply indispensable for growth. They also contain phosphorus and other trace elements in the optimal ratio, which contribute to the absorption of calcium, which is so necessary, especially for children. The absence of the latter leads to serious violations of the development of the organism. This is not only growth retardation, the formation of bones, teeth, but also increased nervous excitability, arterial pressure and bleeding of blood vessels, the appearance of caries, malfunctions of the heart.

Whatever preventive properties are cited as arguments for the usefulness of fermented milk products, the main among them is the suppression of the growth and development of harmful microorganisms - breeding grounds for diseases. Microbes poison the human body with fermentation and decay products, as a result of which the intestines cease to be a barrier to toxins and foreign microbes. Thus, the body is gradually poisoned, the work of the liver and kidneys is disrupted, and age-related diseases are activated.

Fermented milk products in just a couple of weeks contribute to the return of the intestinal microflora to a normal state, the disappearance of phenol and indole from the urine, as a result of which physiological functions and biochemical processes are restored.

Saturation with useful and nutritious substances, bioactive products is another function that fermented milk products perform. Vitamins, peptides, amino acids and other necessary trace elements enter the body precisely thanks to kefir, yogurt, cottage cheese and other products of this group. While taking antibiotics, sour milk neutralizes their detrimental effect on the intestinal microflora. The use of fermented milk products increases immunity, the body's ability to resist infections, and has an anti-allergic effect.

Types of fermented milk products in the countries of the world and their healing properties

Milk is just a healthy food product, while fermented milk products have healing properties and prolong life. Thanks to this, they have gained incredible popularity, which is increasing every year.
They are distributed throughout the world. IN different countries are called in their own way. So, koumiss is popular in Kazakhstan, leben is an Egyptian fermented milk product, cellar milk is available in Norway, consonant in name - matsoni and matsun - in Georgia and Armenia, respectively. A more familiar name is ryazhenka, the country of origin of which is Ukraine. Chal, ayran, katyk are all varieties of fermented milk products. Enriched by adding bifidobacteria to them, they receive the prefix "bio" or "bifi" and become several times more useful for the body.

The most popular, and therefore eaten, are kefir, fermented baked milk, less often - acidophilus. Few people think about products such as buttermilk or whey. Meanwhile, these products are simply irreplaceable in order to recover faster after various kinds of injuries; for supporting muscle mass; people suffering from atherosclerosis; and over the age of 50. Common in all of the above cases is the leaching of calcium from the body, causing the bones to become brittle. Whey and buttermilk contain a high amount of vitamins and calcium, as well as proteins and lecithin, which protect our blood vessels from cholesterol, and at the same time are low in fat. Both products are the result of the processing of other dairy products: whey - after making cottage cheese, buttermilk - after churning butter.

About the benefits of yogurt say a lot, but not all of them are equally useful. The most valuable for the body are low-fat, without heat treatment. When choosing yogurt in the store, you should definitely pay attention to storage conditions and check the expiration date. The presence of bifidobacteria (they are also probiotics) in the product contributes to the suppression of pathogens in the intestines, the synthesis of vitamins, the absorption of proteins, and also destroys toxins that arise during metabolism. Proven by scientific research that probiotics are an excellent prevention of intestinal infections and oncological diseases. There are many varieties of yogurt, so the recommendations for use are different: natural ones are suitable not only as a second breakfast, afternoon snack or dinner, but also perfectly replace sour cream for salad dressing, and sweet ones will be a wonderful dessert - tasty and healthy. Drinkable bio-yogurt is recommended to drink in small sips, slowly.

A lot of protein contains another product - cheese. But there are disadvantages in it - high-calorie content and the presence of a large amount of fat. It is better to refuse its use to people who suffer overweight. An alternative to it is low-fat cottage cheese. But writing off cheese from the diet is not at all worth it, especially for people suffering from diseases of the liver, intestines, gallbladder, stomach, insufficiency in the production of pancreatic enzymes, and pancreatitis. milk fat Cheese breaks down on its own, without the participation of bile and pancreatic enzyme - lipase.

Also, the benefits of cheese include the presence in the product of a complete set of fat-soluble vitamins. Calcium and phosphorus are concentrated in it to a greater extent than in cottage cheese - the amount of vitamin B increases sharply, 150 times, when the cheese ripens. For better absorption, it is recommended to use cheese in grated form, and not sliced. But in any case, calcium will be fully absorbed.

In the vastness of Central and North Asia, the most common product is kurunga from cow's milk. Its healing properties are as follows:
strengthening the secretory-motor function of the digestive glands;
improvement of redox processes;
improvement of blood composition;
increase in immunobiological properties, reactivity of the organism;
enrichment with vitamins and proteins;
kills putrefactive processes that develop in the intestines.

Plant milk: what is it and what is it eaten with?
The nutritional value of plant milk and regular milk are equal. The advantage of the first is the absence of cholesterol, a harmful share of health, as well as the prevalence of healthy monounsaturated fats over saturated fats, which harm the body.
There is soy, nut, grain milk.
Soy milk is made from different varieties of soybeans, so it will taste different. The best option would be a product made from organic soybeans, since when growing soybeans in the usual way it accumulates a lot of pesticides. Soy milk due to the presence in it of plant estrogens - isoflavones - reduces the risk of diseases of the heart and blood vessels. It is the fattest among all vegetable types of milk.

Peanut butter made from almonds has been known since the Middle Ages. Almonds are mixed with water, a sweetener is added. The resulting mixture is low in calories. Often calcium and vitamins are added to it.

Based on grain milk rice, oats, a mixture of cereals are taken - rye, wheat, barley, tertiary, amaranth, spelled. The sweetest of all is rice, as rice syrup is added to it. Oatmeal is distinguished by the amount of fiber - a glass of such milk contains 10% of its daily requirement. The composition includes, in addition to oats, pea flour and powder of several types of cereals and seeds.
Vegetable milk can be regular, chocolate, vanilla.
Despite all the benefits, there are also side effects. For example, the presence of isoflavones in soy milk increases the risk of oncological disease - breast cancer. But Negative consequences more than outweighed by usefulness.
When buying vegetable milk, pay attention to the presence in them of the same substances that are characteristic of cow's milk: calcium, riboflavin, B12. Avoid plant-based drinks with added sugar or sweeteners as little as possible. Remember that they can not replace the usual when feeding newborns.
More often vegetable milk used only as an additive. For example, in breakfast cereals, muesli, coffee. But don't limit your use to just that. Cocktails are very tasty, they can easily replace regular milk in other dishes. Experiment, try, and find your taste.

Milk and dairy products have been eaten for thousands of years. Their benefits have been proven more than once, so no doubts. Bon appetit and good health.

Kristina Firsova

Video about the benefits of dairy products:

Lactic acid products (fermented milk products) are products of lactic acid or mixed (lactic acid and alcohol) fermentation. Lactic acid products are prepared from pasteurized cow's milk or cream by fermenting them with sourdough prepared on pure cultures of lactic acid bacteria with or without the addition of lactic yeast. The main types of lactic acid products are curdled milk, acidophilus, acidophilus milk and kefir, sour cream and cottage cheese. The fat content of lactic acid products made from whole milk should not be lower than 3.2%. The fat content of amateur sour cream is 40%, dietary sour cream is 10%, premium and first grade sour cream is 30%. For curdled milk, pure cultures of lactic acid streptococci or in combination with other lactic acid bacteria are used. Acidophilus and acidophilus milk are produced on starters from pure cultures of acidophilus bacillus or in combination with other lactic acid bacteria and lactic yeast. Kefir is prepared on starter cultures from kefir fungi. According to the maturation period, kefir is divided into weak (one-day), medium (two-day) and strong (three-day). The lactic acid products include koumiss, prepared from mare's or cow's milk, using cultures of lactic acid bacteria and lactic acid yeast for fermentation. Like kefir, koumiss is divided into weak (one-day), medium (two-day) and strong (three-day). These varieties differ from each other mainly in alcohol content and acidity. In all types of koumiss, the fat content should be at least 0.8%, and the alcohol content should not exceed 2%. Lactic acid products can be produced low-fat, made from skimmed milk (skimmed milk). GOST does not provide for the fat content in low-fat lactic acid products.

Nutritional value of lactic acid products - see table.

According to food and nutritional value lactic acid products(except for koumiss) are equivalent to cow's milk. However, they are superior in digestibility to milk. If milk is absorbed by 32% an hour after consumption, then lactic acid products are absorbed by 91% over the same period. Lactic acid products have a normalizing effect on the human intestinal microflora and inhibit the development of putrefactive microbes in the intestine.

Lactic acid products have healing and healing properties in many intestinal diseases, especially colitis; they improve gastric and intestinal secretion, normalize intestinal peristalsis, and reduce flatulence. Lactic acid products have a tonic, tonic effect, promote better metabolism, and have a beneficial effect on the nervous system.

Lactic acid products belong to perishable products (see).

Dairy products also include cheeses, which are obtained from milk as a result of coagulation of casein (see) and its subsequent processing. Depending on the method of processing and maturation, cheeses are divided into hard (36-43% moisture), soft (moisture up to 55%), pickled (brynza) and processed. In their composition, they contain 15-25% protein, 20-30% fat, 700-1000 mg% calcium, 400-600 mg% phosphorus, about 0.2 mg% vitamin A, 0.1 mg% thiamine and 0.5 mg% riboflavin. Calorie content of 100 g of cheese is 300-400 kcal. The most favorable t° for storage of cheeses is 8-10°. Violation of the physical and chemical processes of cheese production and recommended storage regimes leads to the formation of various defects in them. Swelling and rancidity of cheeses is caused by bacteria from the group of Escherichia coli or by the development of butyric and putrefactive anaerobic microorganisms; sour and bitter taste is inherent in "young", unripe cheeses. Coloring (blue, red) unusual for cheeses is caused by pigment-forming microorganisms. A very common defect in cheese is molding of the surface and subcrust layer. Cheeses with such types of spoilage are not subject to sale and must be sent for industrial processing (production of processed cheese after removal of the affected parts) or technical disposal. Cheeses affected by cheese mites and larvae cheese fly, are not suitable for food. Cheese can cause food poisoning of staphylococcal and salmonella nature. There are cheeses for the manufacture of which molds are used (roquefort, brie, camembert).

To prevent the ingress of pathogenic microflora, cheeses should be made only from pasteurized milk in compliance with the ripening periods established for each type of cheese.

Cottage cheese is produced from milk by fermenting it with lactic acid bacteria, followed by the removal of whey from the clot in order to obtain a concentrated protein product.

Depending on the source material, fatty, semi-bold and skim cheese, and according to the method of production - acid and acid-rennet. Cottage cheese made from pasteurized milk is intended for direct consumption and for the production of curd products from it; from unpasteurized milk, cottage cheese is used only for the production of semi-finished products that are subjected to heat treatment.

Cottage cheese is sold within 12 hours. from the date of manufacture, and under cooling conditions (t ° not higher than 8 °) - 36 hours. Diet cottage cheese sold within 24 hours. (after 12 noon cooling is performed). Frozen cottage cheese should be stored in refrigerators at t ° from -8 to -12 ° for no more than 7 months.

In lactic acid products, an intensive vital activity of lactic acid bacteria occurs, preventing the development of pathogenic microbes in them. However, with improper preparation of lactic acid products, non-compliance hygiene rules, violation of the terms and temperature of storage in lactic acid products, bacteria of typhoid fever, dysentery, etc., as well as pathogens of food poisoning, can persist. Especially dangerous in this regard are lactic acid products obtained as a result of spontaneous souring of milk (“samokvass”). In public catering, such lactic acid products are not allowed for sale. At home cooking lactic acid products, it is necessary to observe the strictest cleanliness of the dishes, boil the milk first and, after cooling, add a special starter or starter from previously prepared lactic acid products. The fermentation process should take place at t° 25-30° and not stretch for a long time. The consumption of the obtained lactic acid products should be made on the same or the next day. Dairy products should not be stored outside the refrigerator.

Dairy products are better and faster digested. If ordinary milk is absorbed by 32% an hour after consumption, then kefir, yogurt, etc. are absorbed by 91%.

The most important component of fermented milk products is lactic acid, which has biological activity, creating optimal conditions for the manifestation of the action of antibiotic substances and the vital activity of lactic acid bacteria. At the same time, lactic acid inhibits the development of putrefactive and other non-lactic acid (including pathogenic) bacteria.

With the help of fermented milk drinks, it seems possible to limit and even completely stop the formation in the intestine harmful substances putrefactive microbes. The famous Russian scientist I.I. Mechnikov experimentally proved that when these harmful waste products of putrefactive microbes are introduced into the intestines of animals, after a few months, aortic sclerosis develops in animals. Apparently, in the development of atherosclerosis in humans, an intensive vital activity of putrefactive intestinal microflora plays a significant role.
Certain types of lactic acid bacteria - acidophilus bacillus, lactic acid streptococcus, etc., are able to form antibiotic substances in fermented milk drinks that have a bacteriostatic and bactericidal effect. The study of the antibiotic properties of acidophilic bacteria revealed their ability to produce a number of thermostable antibiotic substances: nisin, lactolin, lactomine, streptocin, etc., which manifest their action mainly in an acidic environment.
In all cases of violation of the normal composition of the intestinal microflora, the use of fermented milk, acidophilic foods allows you to largely normalize the intestinal microflora, especially in relation to reducing the intensity of putrefactive processes. Lactic acid bacteria are producers of vitamins of group B. By selecting cultures of lactic acid bacteria, it is possible to obtain fermented milk products with high content vitamins.

Thus, fermented milk products have versatile biological and medicinal properties. Known therapeutic effect fermented milk products (drinks) for many diseases of the digestive system. They improve gastric secretion, normalize intestinal motility, reduce gas formation. The biological properties of fermented milk products have a healing effect on beneficial intestinal microflora.

curdled milk- This is a fermented milk drink made from pasteurized milk by fermenting it with a starter prepared on pure cultures of lactic acid plants. Depending on the cultures of lactic acid bacteria, there are ordinary yogurt, Mechnikov, southern, Ukrainian (ryazhenka), acidophilus and varenets. Ordinary curdled milk is prepared on pure cultures of lactic acid streptococci; it has a delicate clot with a refreshing, pleasant, slightly acid taste. Mechnikovskaya yogurt differs from the ordinary one in a denser clot and sour taste. This is due to the fact that it is prepared from pure cultures of Bulgarian bacillus and lactic acid streptococci. Southern curdled milk has the consistency of sour cream, slightly viscous, the taste is sour, pinching, refreshing. When preparing, in addition to lactic acid streptococci and sticks, yeast is used. Varenets is prepared from sterilized milk, aged at a high temperature for 2-3 hours (stewed). Varenets has a dense, slightly viscous texture, a sour taste with a sweet aftertaste of stewed milk, and a creamy color. Varenets is cooked on the same crops as Mechnikov's curdled milk.

Ryazhenka- cream-colored, in taste and texture resembles sour cream, but has a peculiar taste. The sweet taste is reminiscent of boiled milk. The fat content of fermented baked milk is 6%. For its preparation, pure cultures of lactic streptococcus are used. The calorie content of fermented baked milk is significantly higher than the calorie content of yogurt of other varieties.

Matsoni, matsun, katyk- in fact, these are different names for approximately the same type of southern sour milk, produced from cow, buffalo, sheep, camel or goat milk. The main microflora of these drinks is Bulgarian bacillus and heat-loving lactic streptococci. Milk is fermented at elevated temperatures (48-55 °C) and fermented in a device that retains heat.

Jugurt are produced in the North Caucasus (mainly in Kabardino-Balkaria). This is squeezed sour milk, outwardly similar to sour cream or paste. Fat in it is 12-13%, and water is not more than 70%. Various dishes are prepared from such squeezed sour milk. It can be stored for a long time for consumption during the winter months in the form of a creamy product "brnatsmatsun".

Kurunga- This is a fermented milk drink, widespread in Northeast Asia among the Buryats, Mongols, Tuvans and other peoples. The method of preparing kurunga is known from ancient times. For the Mongols and Tuvans, who led a semi-nomadic lifestyle, in the summer kurunga was one of essential products. Starting from the 18th century, other peoples (Buryats, Khakasses) also learned the secret of cooking kurunga. Kurunga is prepared by means of double fermentation- lactic acid and alcohol. The alcohol content usually does not exceed 1%.

Airan- a very common drink among the peoples of Central Asia, the Caucasus, Tatarstan, Bashkiria. Prepared from cow, goat, sheep milk. It is somewhat similar to koumiss (lactic acid and alcohol fermentation is used in cooking). For some peoples of our country, the word "airan" means soft drink, which is a mixture of sour milk with water. Uzbek recipe, for example, involves diluting yogurt with cold digested water in a ratio of 1: 1, after which the drink is poured into glasses with ice.

Another fermented milk product is produced in Tajikistan and Uzbekistan chakka (suemu)- with the removal of a certain part of the water. On the Balkan Peninsula, yogurt has long been made from sheep and buffalo milk. Since this milk has more protein, fat and carbohydrates than cow's milk, yogurt is thicker than many other fermented milk drinks. With the transition to industrial production, yogurt began to be prepared from cow's milk, to which powdered milk or partially evaporate moisture from cow's milk on vacuum machines. The starter used for the production of yogurt consists of lactic acid streptococci and bulgarian sticks. Together, they give a higher content of lactic acid. Yogurt quickly reduces thirst, satisfies the feeling of hunger. It is useful for people of all ages, especially the elderly, pregnant and lactating mothers. Daily use yogurt contributes to the rapid recovery of forces, covers the needs of our body in amino acids, calcium salts, etc.

"Sour Milk"- Bulgarian sour milk, prepared using the "Bulgarian stick", discovered at the beginning of our century by Stamen Grigorov. In the secret archives of Louis XIV, evidence was found that french king very successfully used for the purpose of healing from a serious gastric ailment this thick white drink, which was brought to him from Bulgaria in special bags made of sheepskin. "Food for real men until old age" - this is how the Bulgarians proudly call this elixir of youth and longevity. Mug "sour milk" is always present in the menu of the Bulgarians.

Chal (shubat)- sour-milk, strongly foaming drink with pure sour-milk taste and yeast smell, prepared from camel's milk. In Turkmenistan it is called chal, in Kazakhstan - shubat. I. I. Mechnikov wrote that Arab nomads, who have excellent health and great physical strength, eat almost exclusively fresh or sour camel milk. The initial leaven for the preparation of this drink is the sour milk of camels - "katyk". Powerful healing properties are attributed to the chal drink. In Turkmenistan, there are even areas where people go to take a course of treatment with chal.

Acidophilic drinks are among the youngest fermented milk drinks. Acidophilus bacillus, which is used to make acidophilus and other acidophilic drinks, is one of the varieties of lactic acid bacteria. It is not destroyed by the action of digestive juices; better than other lactic acid bacteria, it takes root in the human colon. For the preparation of acidophilus, equal amounts of acidophilus bacillus, lactic streptococcus and kefir fungi are used. It turns out a viscous drink with a slightly spicy taste. Acidophilus is released sweet by adding sugar. The same group of drinks includes acidophilus milk and acidophilus-yeast milk. Like other fermented milk drinks, this group - acidophilus, acidophilus and acidophilus-yeast milk - is a valuable product for the nutrition of children, adults and the elderly. It contains the essentials necessary for our body nutrients and in an easily digestible form.

National sour milk drinks

Deservedly popular with millions of people various countries world fermented milk drinks, i.e.

milk fermented by various types of lactic acid bacteria.

Fermented milk products, and, in particular, drinks have a long history. The peoples of Greece and Rome, India and the Middle East, Transcaucasia already in ancient times used fermented milk drinks, which were prepared from cow, sheep or donkey milk. The Scythians knew koumiss, a fermented milk drink made from mare's milk.

Even the great Homer in his immortal Odyssey describes how the hero and his companions found in the cave of the Cyclops Polyphemus, buckets and mugs full of thick sour milk ...

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Being engaged in livestock breeding, people noticed that sour milk is stored longer, has a pleasant refreshing taste. They began to use such milk and became convinced that it has a beneficial effect on the human body. Through the centuries, an Indian proverb has come down to our days: "... drink sour milk and you will live long."

Thus, they began to appear different peoples national fermented milk drinks: curdled milk and varenets in Russia, fermented baked milk in Ukraine, matsun in Armenia, matsoni in Georgia, chal in Turkmenistan, kurunga in Northeast Asia, airan and kefir in the North Caucasus, koumiss in Bashkiria, Tataria, leben in Egypt, jagurt in Bulgaria, Greece, Turkey, Romania, graveyard milk in Norway, etc.

It can be assumed that fermented milk drinks were the first products made from milk.

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The production of fermented milk products is based on the directed and regulated activity of certain types of lactic acid bacteria. As a result of the vital activity of lactic acid microorganisms, milk changes and acquires new taste, dietary, biological and medicinal properties.

Dairy products are better and faster digested. If ordinary milk is absorbed by 32% an hour after consumption, then kefir, yogurt are absorbed by 91%.

When fermenting milk, small, easily digestible flakes are formed. The milk protein undergoes partial cleavage (peptonization) and acquires a finely dispersed structure, and therefore its absorption does not require the same processing in the stomach that ordinary milk undergoes.

The most important component of fermented milk products is lactic acid, which has biological activity, creating optimal conditions for the manifestation of the action of antibiotic substances and the vital activity of lactic acid bacteria.

At the same time, lactic acid inhibits the development of putrefactive and other non-lactic acid (including pathogenic) bacteria.

Dairy products contain great amount living bacteria of a homogeneous composition (lactic acid bacteria), which are able to suppress the development of other types of microorganisms. If in high-quality bottled milk the number of microorganisms is estimated at tens of thousands per 1 ml, then in yogurt the number of microbes is at least 100 million per 1 ml. In essence, fermented milk products can be considered as a kind of bacterial culture.

With the help of fermented milk drinks, it seems possible to limit and even completely stop the formation of harmful substances in the intestines by putrefactive microbes. The famous Russian scientist I. I. Mechnikov experimentally proved that when these harmful waste products of putrefactive microbes are introduced into the intestines of animals, after a few months, aortic sclerosis develops in animals. Apparently, in the development of atherosclerosis in humans, an intensive vital activity of putrefactive intestinal microflora plays a significant role.

Certain types of lactic acid bacteria - acidophilus bacillus, lactic acid streptococcus, are able to form antibiotic substances in fermented milk drinks that have a bacteriostatic and bactericidal effect. The study of the antibiotic properties of acidophilic bacteria revealed their ability to produce a number of thermostable antibiotic substances: nisin, lactolin, lactomine, streptocin, which manifest their action mainly in an acidic environment.

In all cases of violation of the normal composition of the intestinal microflora, the use of sour-milk, acidophilic products can significantly normalize the intestinal microflora, especially with regard to reducing the intensity of putrefactive processes.

Lactic acid bacteria are producers of vitamins of group B. By selecting cultures of lactic acid bacteria, it is possible to obtain fermented milk products with a high content of vitamins.

Thus, fermented milk products have versatile biological and medicinal properties. The therapeutic effect of fermented milk products (drinks) is known for many diseases of the digestive system. They improve gastric secretion, normalize intestinal motility, reduce gas formation.

The biological properties of fermented milk products have a healing effect on beneficial intestinal microflora.

The industrial production of fermented milk products is organized on the basis of the widespread use of pure cultures of lactic acid bacteria and lactic yeast. A network of special laboratories for the selection of crops and the production of starter cultures, which are provided to dairy industry enterprises, has been created. In the production of fermented milk drinks, modern facilities are used to ensure the production of high quality products.

Fermented milk products are divided into products of lactic acid and mixed fermentation.

Products of lactic acid fermentation

curdled milk:

1) ordinary, prepared on pure cultures of lactic acid streptococci;

2) Mechnikovskaya, prepared using lactic acid streptococcus and Bulgarian bacillus;

3) fermented baked milk (Ukrainian curdled milk) - a mixture of milk and cream (8%), heated at a temperature of 95 ° for about 3 hours and fermented with pure cultures of lactic acid streptococcus;

4) varenets - prepared from baked milk fermented with lactic acid streptococcus with or without the addition of lactic acid bacilli.

A special group of yogurt is made up of southern yogurt - matsoni, yogurt, made from pasteurized milk fermented with a combined sourdough, including pure cultures of lactic streptococcus, lactic acid bacillus with or without the addition of yeast. A transitional species to acidophilic products is acidophilic yogurt, which is milk fermented with pure cultures of lactic streptococcus and acidophilus bacillus. According to quality indicators, yogurt is characterized by: fat content 3.2% (in fermented baked milk 6% and 8%), acidity no more than 110° (for the southern no more than 140°). The titer of Escherichia coli is not lower than 0.3.

acidophilic foods

Their preparation is based on the use of pure cultures of acidophilus bacillus. Such therapeutic products include acidophilus milk, acidophilus paste and acidophilus-yeast milk. In addition to these acidophilic products, special "symbiotic" starters have been developed and are being developed using cultures capable of forming an antibiotic substance and showing resistance to antibiotics. These sourdoughs are used to prepare medicinal yogurt used to treat intestinal and some other diseases.

acidophilus milk

Acidophilic milk has strong antibiotic properties. It is prepared on pure cultures of acidophilus bacillus. Two types of cultures of acidophilus bacillus are used: a slimy culture, which causes a slimy consistency of the product and low acidity (140°T) and a non-mucilaginous culture, which causes high acidity (300°T). A creamy consistency is achieved by using 80% non-mucilaginous culture and 20% mucus. Acidophilic milk is indicated for the treatment of childhood diarrhea, colitis in adults, and dysentery.

acidophilus paste

Acidophilic paste is used as effective remedy with constipation and flatulence: the antibiotic effect of the paste can reduce the intensity of putrefactive processes in the intestines. Acidophilic paste is indicated for the treatment of achilic gastritis, ulcerative colitis, rectosigmoiditis. Preparing acidophilus paste from acidophilus milk by pressing and removing whey. The acidity of the acidophilic paste is in the range of 180-220°T.

The antibiotic properties of acidophilus paste were successfully used during the Great Patriotic War in the treatment of purulent wounds as an external remedy. The results of the treatment were always effective.

acidophilic yeast products

Acidophilic yeast products are distinguished by high antibiotic properties. The combination of acidophilus bacillus and lactose fermenting yeast can significantly increase the activity of acidophilus bacteria, as well as the concentration of antibiotic substances in the product due to their formation not only by acidophilus bacteria, but also by yeasts, which are also producers of antibiotic substances. The therapeutic acidophilus-yeast milk proposed by A. M. Skorodumova is an indicated remedy for the treatment of tuberculosis, intestinal diseases and furunculosis.

Sour cream

Sour cream is made from pasteurized cream by fermenting it with a special sour cream starter on mixed cultures of lactic acid bacteria. Fat content in sour cream premium 36%, acidity 65-90°T, 1st grade - fat 30% and acidity 65-110°T, sour cream of the 2nd grade contains 25% fat, its acidity is 65-125°T.

Cottage cheese

Cottage cheese is made from pasteurized milk by fermenting it with pure cultures of lactic acid streptococcus, followed by curd treatment to remove whey. Cottage cheese is produced with 20% and 9% fat content, as well as fat-free. The acidity of cottage cheese 20% fat 200-225°T, 9% fat 210-240°T and fat-free 220-270°T.

Curd has a high biological value. The main components of milk - protein and calcium - are present in it in much larger quantities than in milk, and therefore cottage cheese can be considered as a natural milk concentrate.

200-300 g of cottage cheese is able to provide the body's need for essential amino acids and cover the daily requirement for calcium. especially importance has cottage cheese methionine, rich in mobile (labile) methyl groups, easily used in the body for the synthesis of choline, which prevents fatty infiltration of the liver.

Cottage cheese helps to remove cholesterol from the body, and therefore can be considered as remedy with atherosclerosis. It has a diuretic effect and is indicated in diets in violation of the nitrogen-excreting function of the kidneys, decompensated heart disease, and hypertension.

Products of mixed fermentation >>>>

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Dairy products

Dairy products have long and firmly taken their positions in daily diet modern man. Their success is explained not only by the specific natural sour taste, but also by the beneficial effect that has a multilateral effect on the body. Nutritionists note that in terms of their properties and composition, fermented milk products have no analogues, which is why it is so important to include them in your diet. Moreover, the list of such products is quite diverse, and each person can find in it what he likes. In different countries, some fermented milk products may be called differently, but, in fact, they are one and the same. So, dairy products include:

• kefir;
• cottage cheese;
• sour cream;
• yogurt;
• fermented baked milk;
• curdled milk;
• acidophilus;
• tan and ayran;
• koumiss and other drinks.

The benefits of dairy products

Our great-grandmothers also knew about the benefits of kefir - the first product obtained from the fermentation of milk. It was used not only inside, but also outside, making brightening and rejuvenating masks for the face and hands, or using it as a hair balm. Nowadays, for these purposes, you have to buy three different jars produced at the factory, but the beneficial properties of kefir do not change from year to year.

Due to the content of beneficial microbes, fermented milk products normalize the intestinal microflora, improve gastric motility, metabolism and pancreas function. It is noted that in people who often consume sour-milk products, the skin is cleansed, the complexion improves. Trace elements and vitamins in fermented milk products are presented in large quantities. So, for example, a serving of cottage cheese contains daily rate calcium and phosphorus, a large amount of vitamins A, B, C and PP, potassium, magnesium and iron.

Probiotic fermented milk products are considered especially useful, i.e. enriched with bifido- and lactobacilli. They contain active substances, contributing to the elimination of dysbacteriosis, constipation and diarrhea. Products such as "bifidok", "biokefir", "adidobiophilin" and others with the prefix "bio" reduce the effects of antibiotics, alcohol and other substances that disrupt the body's ecosystem. Such fermented milk products are indispensable for food poisoning, as they destroy pathogenic microbes and putrefactive formations in the stomach.

Diet on dairy products

From a nutritional point of view, kefir, cottage cheese and yogurt are excellent. low-calorie foods for weight loss.

They quickly saturate the body, while leaving a feeling of lightness in the stomach. Diet fermented milk products are those in which the fat content does not exceed 9% per 100 g. Cottage cheese is an ideal source of protein, which is why athletes love it so much. It helps keep muscles in good shape and promotes their growth. And muscles, as you know, are the main consumer of calories. Experts say that in order to maintain a slim figure, it is enough to arrange a fasting day on fermented milk products once a week. During this day, the body will be cleansed of toxins, and the metabolism will accelerate. This will be the impetus for getting rid of excess weight.

Harm of dairy products

Use dairy products contraindicated for people with stomach ulcers and hyperacidity. In the presence of gastritis and pancreatitis, only fresh kefir, cottage cheese, sour cream and other fermented milk products are suitable for food, from the moment of preparation of which no more than one day has passed. People with an allergy to lactose should exclude almost all dairy products from the diet, including fermented milk. True, science has made a deep breakthrough in this matter, and dairy industry manufacturers are already offering consumers lactose-free dairy products.