The benefits and harms of dairy products for women. Healthy dairy products

Dairy

About what dairy products carry great benefit for the body, everyone knows. Dairy products are the oldest human food. As soon as people began domesticating livestock, the history of cooking and eating began. sour milk and dishes from it. Today, sour milk is included in daily diet nutrition of most people on Earth, and it is impossible to imagine how we would do without it.

Excellent taste properties dairy products make it very popular and unique properties and composition make it an integral part of the diet. In addition, many types of fermented milk products can be used as therapeutic and prophylactic agents. Considering that the modern dairy industry offers the widest range of products, everyone will be able to choose the product that best suits their taste and properties.

Every country has its own types fermented milk products and national secrets of their preparation. But we will consider the most popular and sought-after fermented milk products that are found almost all over the world.
Cottage cheese is a fermented milk product with a high protein content, which is made by fermenting milk and removing whey from it. It is classified by fat content, which can range from 18% to 0%.
The production of sour cream has long been based on the method of self-kvass, followed by the removal of sour cream from the surface of sour milk. But today this method has been replaced by a more cost-effective one. industrial production sour cream from cream and sourdough. Sour cream also differs in fat content - from 10% to 58%.

curdled milk prepared from whole milk by fermentation with pure cultures, such as lactic acid streptococci or acidophilus bacilli. Depending on which culture was used, there are different types curdled milk. Curdled milk also differs in the degree of fat content, from 6% to 0.05%.

acidophilus- This is a product that is obtained by fermenting milk with the help of acidophilus bacillus, kefir fungus and lactic streptococcus. Fermentation of the product is carried out at a temperature of at least 32 ° C for 10-12 hours.

Another very popular product is yogurt. It is produced using a protosymbiotic mixture of lactic acid bacteria. After fermentation, fruit or vanilla fillers, sugar and some additives are added to the product to improve the consistency. In addition, cream can serve as a raw material for yogurt.

Kefir- a product that is obtained with simultaneous lactic acid and alcoholic fermentation. This is achieved through the use of "kefir fungus" - several strains of microorganisms acting in symbiosis. In total, more than 20 types of pure cultures take part in the production of kefir, among them you can see not only lactic acid bacteria, but also yeast and acetic acid bacteria. The composition of kefir is very different depending on its age, the older the kefir, the more alcohol it contains.

Benefits of dairy products

Everyone knows that dairy products are very useful, but what is their benefit? The first thing to remember is their easy assimilation. Milk proteins in fermented milk products are already in a partially split state, this leads to the fact that, for example, kefir is digested in the human gastrointestinal tract by 91%, while milk is only 32%. For those who do not have enough lactase in the body for the full digestion of milk, sour-milk products will be a real salvation.

The second undoubted benefit is the protection of the body from infections due to the fact that lactic acid from dairy products does not allow putrefactive microflora to multiply. Besides, dairy products contain natural antibiotics that can fight infections.
Fermented milk products perfectly improve intestinal motility, which helps to normalize digestion and reduce the formation of gases.

Besides, They contain a lot of trace elements that are easily absorbed by the body. Separately, it is worth remembering calcium, which is contained in fermented milk products in a special form that is easy to digest. That is why kefir is so useful for young children and is often recommended as a first food. It is also useful for adults for the prevention of osteoporosis.

What foods are better not to combine with sour-milk

To get the maximum benefit from any product, you need to use it in the right combination. This rule also applies to sour-milk products, which can lose many of their beneficial properties if they are not eaten with that. For example, few people know that the best combination- kefir with muffin. Also, if you want to get the most benefit, you should not combine sour-milk products with any pastries, chocolate and cookies.

It may also seem strange, but you should not combine fermented milk products with fresh fruit, because acid from fruits can destroy lactic acid bacteria. Therefore, canned or frozen fruits and berries are usually used for production. They do not oxidize the product and do not reduce its usefulness.

Do not combine fermented milk products with hot tea. Beneficial Catechins and flavonoids from tea are destroyed by milk protein. Therefore, the benefits of tea with milk are very doubtful. And you should not eat sour milk on the go, as this can overload the stomach.

Can dairy products harm? (Video)

Despite the fact that fermented milk products are extremely beneficial for our body, sometimes they can cause not the most pleasant reactions. In what cases can dairy products harm, and when should you refrain from using them?
During pregnancy, you should refrain from eating too fatty sour-milk products. In addition, you should not abuse various yogurts and other products with big amount aromatic and flavor additives as they can provoke the development of allergic reactions.

It is worth limiting the consumption of too fatty fermented milk products for those who suffer from diseases of the liver and biliary tract. Those who suffer from ulcers and gastritis should avoid fermented milk products, especially kefir, due to its rather high acid content.

In addition, it must be remembered that it is important to observe moderation in everything. If you eat too much dairy products, then all their usefulness will be nullified. You should not drink more than 300-400 grams of kefir per day, and other foods should be consumed in moderation.

It is important to remember that the most healthy foods– natural. They must contain a minimum various additives. But at the same time, it is important not to go too far, dubious products sold in the markets by unfamiliar women, despite their “naturalness”, can carry a lot of risks due to unclear production technology and storage conditions.

One of essential conditions reference healthy lifestyle life is proper nutrition. healthy diet includes a wide variety of products. All of them contain certain vitamins and minerals necessary for our body. These are meat, and poultry, and fruits, and vegetables, and dairy products. Both the benefits and harms of all of the above are being questioned by nutritionists every now and then. This is especially true for dairy products. It would seem that this is a product that we use from birth. However, with age, it becomes less useful for our body. We will understand its properties and find out who should give up dairy and sour-milk products.

Composition and properties

First of all, it is worth analyzing the properties that dairy products have.

They contain a large amount of proteins and fats. Proteins contain amino acids, without which the existence of the human body is impossible. At the same time, the proteins contained in milk are absorbed better than those that are part of the meat.
Milk fat is essential for the formation of our immune system. He is also responsible for the synthesis of hormones. Saturated fats contain cholesterol, and it is needed for the functioning of the intestines and liver.
Dairy products also contain salts of iodine, iron, phosphorus, potassium and calcium. The latter are especially important - they are necessary for the growth and strengthening of bones.

Separately, it is worth mentioning the benefits and harms of dairy products. They differ from regular milk, have different composition and properties.

These products are distinguished by the fact that they are absorbed very quickly. So, kefir is digested about three times faster than regular milk.
Lactic acid in their composition inhibits the spread of pathogenic bacteria. Usually pathogenic flora in in large numbers lives in the intestines, but when created acid environment many of its members die.
They contain more micronutrients. And the concentration of various acids necessary for our body in fermented milk products is eleven times greater than in milk.

Benefit

The positive effect of the consumption of dairy products is obvious.

The calcium they contain strengthens bones, hair and nails. This is important for both children and the elderly, whose bones are becoming increasingly fragile.
This a good product for those who want to lose weight. Milk is quite nutritious, while it does not cause hunger.
It is a prophylactic, reducing the risk of cardiovascular disease.

The benefit of fermented milk products is to normalize digestion - everyone knows how useful kefir is for constipation and poisoning. For the same reason, dairy products are suitable for losing weight.

Harm

But not everything is so simple with milk products. They can also be harmful.

Not all of the calcium in milk remains in human body. Due to the substances contained in the composition of the products, which are oxidizing agents, part of the calcium goes to neutralize them. In rare cases, calcium, which was already in our body, can also be used.
Lactose, once in our body, is divided into glucose and galactose. And if the first is absorbed and becomes a source of energy, then the second is not excreted, but accumulates in the joints. This can lead to arthritis and cellulite.
Milk can be dangerous if it comes from infected cows. If you have a negative attitude towards products from a supermarket with long term storage and purchase natural milk, then try to find out all the details about the conditions of keeping cows.

Indications

Who needs to drink milk and consume dairy products?

Children - for the formation of the skeleton and the prevention of diseases of the musculoskeletal system.
To old people. They need milk to prevent bone diseases, to preserve their teeth.
Athletes. The protein contained in the products is necessary for the formation and strengthening of muscles.

Fermented milk products will be useful for people suffering from constipation and flatulence (its cause is the spread of harmful bacteria in the body, and kefir and yogurt help stop this), as well as losing weight: these products are very nutritious and satisfying.

Contraindications

Milk should not be consumed in the following cases.

If you have an intolerance to this product. Its cause is the inability of the body to produce enzymes that are necessary for the digestion of milk and products from it.
With exacerbation of chronic bowel diseases.
Before the operation.
In some cases, with problems with the liver, which will be discussed in more detail below.
For kidney problems. A serious contraindication is stones.

It is better to refuse kefir and yogurt to the following categories of persons.

Small children - they are not yet able to digest these foods.
People suffering from gastritis with hyperacidity: kefir will only aggravate the situation.
suffering from hepatitis.

For women

According to recent studies, milk is beneficial for women, as it reduces the risk of uterine fibroids and ovarian cancer. For prevention, you must drink at least two glasses of the product per day.

The trace elements that make up milk affect the body's ability to produce collagen. This element is necessary to maintain youthful skin and helps fight the appearance of wrinkles.

The benefits of dairy products are also:

the calcium contained in them is absorbed better than that which is part of milk, therefore, thanks to kefir, nails and hair are strengthened;
they remove toxins from the body.

For men

Milk is especially beneficial for men who play sports. Thanks to this product, the extension process muscle mass will go much faster. Dairy products can be called natural analogues of protein shakes.

Some experts believe that dairy products have a positive effect on potency.

However, when overconsumption milk there is a risk of developing oncological diseases. This is caused by a large amount of estrogen - with its help they achieve year-round milk production from cows.

For men it is more useful to use baked milk.

For children

It is important to know that milk can be given to children only after the age of five. It’s worth starting with small portions to make sure that the child’s body is exactly ready for this.

Attempts to accustom children to cow's milk in more early age can cause allergies, dehydration and diabetes.

A child who has reached the required age will benefit from milk, as it:

necessary for correct operation of cardio-vascular system;
has a positive effect on the formation nervous system;
is a reliable remedy for insomnia;
strengthens the immune system;
helps cure a sore throat - children often catch colds, and many cough medicines are still contraindicated for them. In this case it helps warm milk, which must be mixed with a tablespoon of honey. This drink has a pleasant taste, which is also important for children.

With pancreatitis

For patients with pancreatitis, there are many dietary restrictions. However, they do not apply to kefir. On the contrary, this fermented milk product is useful and recommended for use, but with some important points.

It can be consumed ten days after the exacerbation. Kefir will be an excellent dinner that will not overload digestive system. However, it is quite satisfying.
When the disease recedes, the product can be drunk at any time of the day. It is also used as a seasoning for fruit salad. But you can not exceed the established norm - one glass of drink per day.

For diabetes

The benefits and harms of dairy products in general is a controversial topic. But this is especially true for the use of milk by diabetics. Previously, everyone agreed that this drink is good for diabetics. You just need to be aware of some limitations.

Can't drink new milk. Because of it, the level of glucose in the blood rises.
You can drink only low-fat or even skimmed milk.
There is also a quantitative limit - no more than two glasses a day.
Special care must be taken when using yogurt. Check their ingredients carefully. As a rule, they contain a lot of extra added sugar.

Polzateevo magazine advises diabetics to give preference to goat milk because it lacks glucose and galactose.

For the liver

Milk is very good for the liver. It contains phospholipids, which strengthen the cell walls of the body. But with liver diseases, the use of milk is an individual matter. For some people, it helps to relieve the condition. Some cause allergies.

But kefir and yogurt prevent fatty liver. It is this that causes cirrhosis and even cancer.

During exacerbations of liver diseases, you can (with the permission of the doctor) try kefir diet- Consume five glasses of the product per day. This helps to restore the functioning of the body.

How to use

A healthy adult should consume no more than two glasses of milk per day. The same applies to kefir. In exceptional cases, the amount can be increased - if kefir is used for medicinal purposes.

Children should not drink more than one glass of milk a day. Dairy products are contraindicated for them.

Conclusion

Dairy products have always been considered an essential part of the diet. healthy person. However, studies conducted in recent years have questioned their usefulness.

Milk, kefir and yogurt have many useful properties. But in some cases they are harmful. Listen to your body and eat these foods within acceptable limits. This will help avoid unpleasant consequences.

The onset of late autumn and winter is usually associated with colds, flu and other unpleasant respiratory diseases. Increasingly, you can hear the cough of a passerby on the street, and the number of red noses at work is increasing exponentially.

If you don't want to get sick and miss training, it's time to think about how to strengthen your defenses. This is especially true for those who work hard (stress lowers immunity) and at the same time train a lot, because after active training the body is more susceptible to viruses during recovery.

We have already published recipes for healthy hot drinks that help the immune system fight viruses. Today we want to talk with you about fermented milk products and how they can help us resist disease.

There is still controversy about whether fermented milk is good for the human body. Some scientists believe that milk is a product for children, but not for adults and the elderly. Others give quite a lot of arguments in defense of dairy and sour-milk products.

Harm

The older we get, the harder it is for our body to digest certain foods, including milk. In addition, those who suffer from lactose intolerance ( milk sugar), dairy products should not be consumed. This can cause nausea, vomiting, bloating, and other problems. Also, in addition, milk can cause a number of allergic reactions.

Milk sugar intolerance is quite common. So, in Sweden and Denmark, lactose intolerance occurs in about 3% of adults, in Finland and Switzerland - in 16%, in England - in 20-30%, in France - in 42%, and in Southeast Asia and in African Americans in the US - almost 100%. Lactose intolerance is common among the indigenous populations of Africa, the Americas and some Asian countries. It is connected with the absence of traditional dairy farming in these regions. For example, the Maasai, Fulani, and Tassi tribes in Africa raise dairy cattle, and lactose intolerance is relatively rare in adult members of these tribes. The frequency of this phenomenon in Russia is on average about 16-18%.

Dairy products not only strengthen our immune system thanks to the bacteria they contain, but are also absorbed by the body more easily than milk, and also reduce lactose intolerance.
In our stores you can find a fairly wide selection of fermented milk products: kefir, yogurt, sour cream, cottage cheese, curdled milk, fermented baked milk (a variant of Ukrainian curdled milk with the taste of baked milk), ayran, acidophilus and many other varieties of this product.

Kefir. The birthplace of kefir is South Ossetia. This one is made from whole or fat-free cow's milk on natural sourdough - kefir fungi.

The main group of microflora of kefir fungi is lactic acid bacteria. Under their action, lactic acid is formed, and kefir acquires a special taste and aroma. Thanks to lactic acid and carbon dioxide, kefir perfectly quenches thirst and stimulates appetite. Main nutrients kefir are in an easily digestible form.

However, if you suffer peptic ulcer, gastritis with high acidity or pancreatitis, you better not drink kefir.

acidophilus drink. 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, and its metabolic products have a broad bactericidal effect. Also, in an acidophilus drink high content vitamin B.

That is, if you really want to strengthen your immunity, acidophilus should be your choice. fermented milk drink. If you suffer from peptic ulcer, gastritis with high acidity or pancreatitis, drinking this drink is not recommended.

Yogurt. For the production of yogurt, whole pasteurized milk and sourdough prepared on pure cultures of lactic acid bacteria are used.

But the most interesting and important thing for us is that curdled milk normalizes metabolism, especially fat! That is, if you run not only to be in good shape, strengthen your heart and develop your lungs, but also in order to lose weight, then this is definitely your drink.

Yogurt. This is a curdled milk product. It contains 6% fat (more than many other fermented milk products) and 4.5% protein (1.5 times more than milk and other fermented milk products).

Daily use of yogurt promotes rapid recovery, covers the body's needs for vital amino acids, calcium salts and other substances.

Ryazhenka- this is a kind of Ukrainian curdled milk. It is prepared from a mixture of milk and cream, so the fat content in it is higher than in other fermented milk products. The peculiarity of fermented baked milk is that the protein and fat contained in this product are easily absorbed by the body. Therefore, ryazhenka is recommended for people with an increased metabolism who are actively involved in sports.

Workout

Dairy products will help you not only strengthen your immune system and relieve some stomach problems, but also help you lose weight.

Recent research by Michael Zemel, Ph.D., head of nutrition at the University of Tennessee and a runner, has shown that fermented milk products can help shed belly fat, which is partly responsible for many heart disease, diabetes, and other metabolic problems.

The experiment involved 25 obese men and 25 women of the same build. They were on the diet for 24 weeks and their calorie intake was reduced by 500 kcal. Group A ate a typical American food mix that provided only 500 mg of calcium per day. The second group B was on the same diet, but took 2 calcium tablets per day (up to 1100 mg). The third group B received the same amount of calcium as the second, but not with the help of tablets, but by including several fermented milk products in the diet (the number of calories per day remained the same).

After graduation, all participants lost weight: participants in group A lost an average of 14.5 pounds (6.5 kg), participants in group B - by 18.9 pounds (8.5 kg), participants in group C - by 24.4 pounds ( per 11 kg).

Moreover, those participants who did not eat dairy products in their diets lost only 7.9% of fat in the abdomen, while participants in group B lost 66.2% of fat.
Conclusion

If you do not have stomach problems and everything is in order with the digestion of milk, include in your daily at least a small portion of fermented milk products. Thus, you will not only strengthen your bones and protect against viruses, but also lose weight.

Have a productive run.

Harm

The older we get, the harder it is for our body to digest certain foods, including milk. In addition, those who suffer from lactose intolerance (milk sugar) should not consume dairy products. This can cause nausea, vomiting, bloating, and other problems. Also, in addition, milk can cause a number of allergic reactions.

Dairy products not only strengthen our immune system due to the bacteria they contain, but they are also easier for the body to digest than milk and also reduce lactose intolerance.
In our stores you can find a fairly wide selection of fermented milk products: kefir, yogurt, sour cream, cottage cheese, curdled milk, fermented baked milk (a variant of Ukrainian curdled milk with the taste of baked milk), ayran, acidophilus and many other varieties of this product.

Kefir. The birthplace of kefir is South Ossetia. This is made from whole or skimmed cow's milk on a natural sourdough - kefir fungi.

The main group of microflora of kefir fungi is lactic acid bacteria. Under their action, lactic acid is formed, and kefir acquires a special taste and aroma. Thanks to lactic acid and carbon dioxide, kefir perfectly quenches thirst and stimulates appetite. The main nutritional substances of kefir are in an easily digestible form.

However, if you suffer from peptic ulcer, gastritis with high acidity or pancreatitis, you should not drink kefir.

That is, if you really want to strengthen your immunity, an acidophilic fermented milk drink should be your choice. If you suffer from peptic ulcer, gastritis with high acidity or pancreatitis, drinking this drink is not recommended.

Yogurt. For the production of yogurt, whole pasteurized milk and sourdough prepared on pure cultures of lactic acid bacteria are used.

Yogurt. This is a curdled milk product. It contains 6% fat (more than many other fermented milk products) and 4.5% protein (1.5 times more than milk and other fermented milk products).

Daily use of yogurt promotes rapid recovery, covers the body's needs for vital amino acids, calcium salts and other substances.

Workout

Dairy products will help you not only strengthen your immune system and relieve some stomach problems, but also help you lose weight.

Moreover, those participants who did not eat dairy products in their diets lost only 7.9% of fat in the abdomen, while participants in group B lost 66.2% of fat.
Conclusion

Have a productive run.

What are dairy products?

Questions about what fermented milk products are, the benefits and harms of fermented milk products for human health, as well as whether they have any medicinal properties, are of great interest to those who care about their health and are interested in folk methods treatment. And this interest is understandable.

Products obtained from milk as a result of lactic acid fermentation (sometimes with the participation of alcoholic fermentation) are called fermented milk products. Distinguish products obtained as a result of only lactic acid fermentation (1st group) - fermented baked milk, yogurt of various types, acidophilus milk, cottage cheese, sour cream, yogurt, and products obtained by mixed lactic and alcoholic fermentation (2nd group) - kefir, koumiss, etc. Products of the 1st group have a fairly dense, uniform clot and sour-milk taste due to the accumulation of lactic acid. Products of the 2nd group have a sour-milk refreshing, slightly stinging taste due to the presence of ethyl alcohol and carbon dioxide, and a gentle clot penetrated by the smallest bubbles of carbon dioxide. The clot of these products is easily broken when shaken, due to which the products acquire a homogeneous liquid consistency which is why they are often referred to as drinks.

In production lactic acid products apply different kinds lactic acid bacteria and yeast: lactic acid streptococci, bulgarian bacillus, acidophilus bacillus, aroma-forming bacteria, lactic yeast.

The benefits of dairy products:

The positive effect of fermented milk products on the state of the human body has been known for a very long time. Due to the presence of lactic acid in them, these products are able to inhibit the development of putrefactive microorganisms in the intestines and normalize the digestion process. Their pleasant taste stimulates the secretion of gastric juice.

Some of the lactic acid bacteria (acidophilus bacillus, for example), as well as lactic yeast, produce antimicrobial substances. Dairy products will be useful in the treatment and prevention of atherosclerosis, hypertension.

The digestibility of fermented milk products is higher than the digestibility of milk, since they affect the secretory activity of the stomach and intestines, as a result of which the glands digestive tract enzymes are secreted more intensively, accelerating the digestion of food. Dietary Properties dairy products are explained beneficial effect on the human body of microorganisms and substances formed during the fermentation of milk (lactic acid, alcohol, carbon dioxide, antibiotics and vitamins).

Any fermented milk product, as well as milk, will provide the body with calcium and protein, which is important for the health of the heart, blood vessels, nervous system and bones. Moreover, calcium in such a product goes well with others. useful elements which aids in its absorption.

However, the main benefit of fermented milk products is bifidobacteria, which protect the body from the penetration of toxins and microbes into it, help digest carbohydrates, and participate in the synthesis of substances useful for the body.

If you eat fermented milk products every day, then after a couple of weeks you can provide the intestines with comfortable work, since all putrefactive processes will stop in it and even the activity of the kidneys and liver will normalize. Therefore, such products are indicated for dysbacteriosis, colitis, constipation, and even poisoning. Pleasant taste dairy products stimulates the secretion of gastric juice. Some of the lactic acid bacteria (acidophilus bacillus, for example), as well as lactic yeast, produce antimicrobial substances. Dairy products will be useful in the treatment and prevention of atherosclerosis, hypertension.

All fermented milk products (kefir, fermented baked milk, varenets, yogurt, acidophilus milk, koumiss, tea, yogurt) improve appetite, have a laxative effect, and also remove radionuclides, salts of heavy metals, toxins and toxins.
Their types:

Curdled milk:

Depending on the characteristics of the technology and the composition of bacterial starter cultures, several types of yogurt are produced: Mechnikovskaya, acidophilic, ordinary, southern, Ukrainian, fermented baked milk, varenets, etc. Yogurt is obtained as a result of natural fermentation with lactic streptococci or in combination with lactic acid bacilli (Bulgarian, acidophilic) .

To prepare curdled milk, milk is pasteurized, homogenized, cooled to the fermentation temperature (37-45 ° C), bacterial starter is introduced, and further production is carried out according to the general scheme. technological process thermostatically. When producing curdled milk with fillers - various flavors and aromatic additives(sugar, vanillin, fruit and berry juices), it is advisable to add sugar to milk before pasteurization, and aromatic substances before fermentation.

Ryazhenka:

Ryazhenka (Ukrainian curdled milk) is prepared from milk with a fat content of 4.2.5 and 1%, as well as 2.5- and 1% fat and with vitamin C. Ryazhenka is produced with long-term temperature treatment of milk (95 ° C with an exposure of 2 3 h) and fermented at 40-45 ° C with a starter consisting of cultures of thermophilic lactic streptococcus. Ryazhenka has a sour-milk taste with a pronounced aftertaste of pasteurization, a delicate, but moderately dense clot, without gas bubbles. The color of ryazhenka is creamy with a brownish tint.

Yogurt:

Yogurt is a special kind of curdled milk, one of the most common dietary fermented milk drinks in Europe and America. The birthplace of yogurt is the countries of the Balkan Peninsula. According to the microflora, organoleptic properties, yogurt made from whole milk differs little from Mechnikovskaya or southern curdled milk. As a rule, yogurt is a fermented milk drink made from whole milk pasteurized at 80-95 °C with an exposure of 5 to 30 minutes, at a fermentation temperature of 40-45 °C. As a starter for the production of yogurt, cultures of thermophilic lactic streptococcus and Bulgarian bacillus, taken in a ratio (1: 1), are used.

Yogurt has a clean, sour-milk taste and smell, with the addition of sugar - sweet taste, in fruit and berry yogurt - the characteristic taste and aroma of the added syrup. The consistency of the drink is homogeneous, without sludge fat, slightly viscous.

Varenets:

Varenets is produced from sterilized or baked milk with a fat content of 2.5%. As a starter, cultures of thermophilic lactic streptococcus and Bulgarian bacillus are used. Microbiological processes in the production of Varents are similar to their flow in the production of fermented baked milk. Varenets is close to ryazhenka in properties, but the acidity is felt somewhat sharper, since its fat content is lower than that of ryazhenka.

I must say that it is quite possible to make such wonderful and healthy fermented milk products on your own. Just do not forget that you should not try to cook sour milk by "samokvas" - that is, by letting the milk sour on its own. Buy pasteurized milk and ferment by adding a little factory product to it.

Kefir:

Kefir is not prepared with the help of lactic acid bacteria - for this purpose, special "kefir" fungi are used, capable of producing alcohol as a by-product. Kefir happens different degrees fat content: 3.2% - fatty, 2.5% - medium fat, 1% - fat-free kefir. It also differs in terms of maturity. One-day kefir is the weakest (the content of lactic acid and alcohol is low), a two-day one is more “strong” and a three-day one is the strongest. In the latter, the content of lactic acid and alcohol is quite significant. However, you can not be afraid to get drunk on it - it's impossible. On the contrary, kefir helps to eliminate alcohol intoxication. Kefir is much more effective than yogurt in its antibacterial properties.

Koumiss:

Kumis - rich in vitamins; unlike other fermented milk products, it has a fairly high alcohol content. For a very long time, this drink was considered almost the only remedy that could help patients with tuberculosis. The process of its manufacture is quite simple: to fresh skim milk add 20% whey and 3% sugar. The resulting mixture is first pasteurized, then it is fermented with yeast fungi and a culture of acidophilus bacilli at the same time. The strength of weak koumiss is 1% alcohol, medium - already 2%, strong is comparable in alcohol content to beer.

Shubat:

Shubat is a product obtained from camel milk. Thicker and fatter than koumiss, shubat can be stored for a long time without losing its medicinal properties. In its composition - milk sugar, lactic acid, carbon dioxide, proteins fats carbohydrates, minerals, vitamins and natural antibiotics. The alcohol content is quite high, as in koumiss.

Matsoni, matsun:

Matsoni, matsun is an analogue of kefir, common not in the Caucasus. Produced from skimmed or diluted cow, goat, sheep or buffalo milk.
Matsoni serves as the basis for the drink "Tan". It is distinguished by a unique combination of microorganisms, biochemically very active; positively affects the state of the digestive tract, metabolic processes in the body, and the health of the cardiovascular system. It helps to reduce excess weight, normalizes cholesterol levels, is one of the best home remedies for alcohol intoxication (hangover).

As you can see, the ways in which different fermented milk products are produced are very different. However, they are all very beneficial for people's health. Nutritionists believe that everyone should use them. So choose which one you like best!

Harm of dairy products:

Of course, dairy products also have contraindications. So, for example, they are not shown to people with high acidity of gastric juice; people suffering from peptic ulcer and pancreatitis, they are completely contraindicated. It is not advised to use sour-milk products for diarrhea and bloating.

You should also not overdo it with the quantity - their excessive use threatens with violations of calcium metabolism, increased slagging of the body and reduced immunity. Cottage cheese and cheese are advised to use 2-3 times a week. Moreover, it would be best to combine them with vegetables - carrots, beets, tomatoes, herbs and so on. The optimal one-time amount is 100-150 g of cottage cheese or up to 100 g of cheese.

The benefits and harms of dairy products for women. Healthy dairy products

Benefits of dairy products

What foods are better not to combine with sour-milk

Can dairy products harm? (Video)

Composition and properties

Benefit

Harm

Indications

Contraindications

For women

For men

For children

With pancreatitis

For diabetes

For the liver

How to use

Conclusion

Harm

Workout

Harm

Workout

The benefits of dairy products:

Curdled milk:

Ryazhenka:

Yogurt:

Varenets:

Kefir:

Koumiss:

Shubat:

Matsoni, matsun:

Harm of dairy products:

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