What's in my yogurt for you? How fermented milk products are produced

Regular consumption of fermented milk products over several weeks significantly improves intestinal function, enhances the body’s protective properties (immunity), and fills it with vital energy. Fermented milk products contain unhealthy fats, so buy products with a minimum amount of fat. Fermented milk products contain healthy animal proteins that improve the condition of your muscles.

Cottage cheese

Fermented milk products include cottage cheese in their list. After all, cottage cheese is a healthy food product and contains vitamins (7 pieces) and microelements (6 pieces). Cottage cheese contains animal proteins - 16.5 g per 100 g of product. When you go to the store, buy cottage cheese with a fat content of 0.1-2%, no more. Animal fat is not very healthy; in large quantities it is harmful to the body. Cottage cheese strengthens teeth and bones, improves vision, and prevents diseases of the digestive tract. Some diets use cottage cheese, because it contains a minimum of fats and carbohydrates and a lot of proteins. Athletes and people with an active lifestyle need 2-2.2 grams of protein per 1 kg of body weight per day. 200-300 grams of cottage cheese 0.1% fat per day will bring an additional 33-50 grams of protein.

Fermented milk products can be divided into several groups depending on the characteristics of the starter cultures used in the production. The main groups are shown in Figure 8.1; the characteristics of the groups are presented below.

Rice. 8.1 Classification of fermented milk products according to the composition of the microflora used

1. Products prepared using mesophilic lactic acid cocci (sour cream, cottage cheese and curd products, yogurt). The composition of the starter is Lac. lactis, Lac. cremoris (acid formers), Lac. lactis subsp. diacetilactis, Leu. lactis (flavoring agents). Consistency is important in sour cream, so capsule-forming strains of creamy lactococcus are used, and after ripening, ripening is carried out to improve the consistency.
2. Products prepared using thermophilic lactic acid microorganisms thermophilus and Lb. bulgaricus: yogurt, curdled milk “Yuzhnaya”, “Mechnikovskaya”, fermented baked milk and Varenets. The ratio of starter microflora is regulated by temperature (streptococcus likes temperatures no higher than 40°C, Bulgarian bacillus is activated at higher temperatures). A special feature of the technology of Varents and ryazhenka: heating of milk (long-term holding for 2 hours at a temperature of 92-95°C; only thermophilic streptococcus is usually used in the starter).
3. Products prepared using mesophilic and thermophilic lactic acid cocci (amateur sour cream and other low-fat types, low-fat fermented milk drinks, cottage cheese obtained by an accelerated method). Sourdough composition: thermophilic streptococcus is added to the mesophilic microflora used in the production of group 2 products:

• to increase viscosity in low-fat products;
• to speed up the ripening process in the production of cottage cheese;
• to prevent failure to ripen due to seasonal changes in milk quality and the development of bacteriophage.

1. Products prepared using multicomponent starters and mixed fermentation (kefir, kumiss, ayran, matsun, matsoni, etc.). Composition of symbiotic starter culture for kefir: mesophilic lactococci (active acid formers), aroma-forming lactococci (form aroma, cause gas formation), mesophilic and thermophilic lactic acid rods (insignificant amount, affect acidity), yeast (formation of CO2, alcohol), acetic acid bacteria (acetic acid , participate in the formation of the taste and consistency of kefir).

A feature of kefir technology is that after ripening, during which the active development of lactococci occurs (ripening temperature 20-22°C, ripening duration 10-12 hours, to an acidity of 90-100°T), kefir must be ripened (at a temperature of 14- 16°C for 12 hours). During the ripening process, the accumulation of aroma-forming microorganisms, alcohol, gas, and acetic acid occurs.

Kumis is produced from mare's milk through mixed fermentation (lactic acid and alcohol). The product contains more whey proteins, vitamins, and microelements, due to which it has therapeutic and prophylactic properties.

Systematic consumption of yogurt, fermented baked milk, kefir and other well-known fermented milk products helps normalize intestinal microflora, inhibits the growth of potentially pathogenic microorganisms, stimulates the immune response, normalizes intestinal motility, increases the digestibility of milk protein and lactose, and reduces the risk of malignant neoplasms of the digestive tract and mammary gland. However, to obtain the official status of a functional food product, its therapeutic and prophylactic properties must be confirmed by multi-stage scientific research. In this case, it can be classified into the next group of fermented milk products.

1. Probiotic (bio-) products prepared using:

• acidophilus bacilli (acidophilus milk, “Acidophilus”, acidophilus-yeast milk, acidophilus paste). Sourdough contains different microflora, but Lb is an essential component. acidophilus is a strong acid-forming, structurant that releases a number of antibiotic substances; products have therapeutic and prophylactic properties;
• other lactic acid rods with proven probiotic activity, for example strains of L. rhamnosus, L. casei, L. plantarum, L. fermentum, etc.;
• bifidobacteria (fermented milk drinks “Bifidok”, “Bifidin”, “Bifilife”, “Acidobifidin”, “Bifilak”, sour cream “Yuzhnaya”, cheeses “Aibolit”, “Slavyansky”, etc.). An obligatory component of the starter is bacteria of the genus Bifidobacterium (B. bifidum, B. adolescentis, B. longum are most often used). The problem with the use of bifidobacteria in the dairy industry is that they do not develop well in milk, so they are introduced together with other lactic acid microflora (acidophilus bacillus - Acidobifidin; kefir greak - Bifidok, etc.), which binds dissolved oxygen and forms bifido-stimulating substances. Bifidobacteria in the first stages stimulate the development of lactic acid microorganisms, and after reaching the stationary growth phase they inhibit acid formation, which prevents the defect of the finished product - peroxidation. You can also use special strains of bifidobacteria that are adapted to milk, or add substances that stimulate their growth in milk. It is also known to use propionic acid bacteria to stimulate the growth of bifidobacteria (for example, the fermented milk product “Healing”),

Technologically, there are two possible ways to produce fermented milk products with bifidobacteria:

• creating a product containing a monoculture of bifidobacteria (one-, two- and three-strain compositions are more often used), while the number of cells in the finished product reaches hundreds of millions and billions per 1 g;
• creating products by enriching them with bifidobacteria, which can be carried out by a liquid culture grown on sterile milk with growth substances, or bacterial concentrates of bifidobacteria added to milk at the time of fermentation simultaneously with lactic acid bacteria.

Co-cultivation of bifidobacteria with lactic acid bacteria in milk has a number of advantages. Lactic acid bacteria bind oxygen dissolved in milk and thereby create anaerobic conditions favorable for the growth of bifidobacteria; Proteolytically active strains of lactobacilli break down casein with the formation of bifidogenic factors: peptides and amino acids. In addition, due to the production of large amounts of acetic acid, bifidobacteria impart to the product a somewhat atypical taste and smell that are not characteristic of traditional lactic acid products. On the contrary, co-cultivation of lacto- and bifidobacteria stimulates the accumulation of metabolic products: organic and volatile acids, acetaldehyde, diacetyl, which improves the organoleptic characteristics of the product. A faster decrease in pH value during mixed fermentation reduces the risk of contamination of the product with foreign microflora.

The use of bifidobacteria in association with lactic acid cultures as a starter for fermented milk products allows the product to form high antagonistic activity against pathogens of gastrointestinal diseases and gives the product increased biological activity. The antagonistic activity of lactobacilli is due to the production of bacteriocins, lysozyme, organic acids, hydrogen peroxide, as well as competition for attachment sites on the mucous membrane of various parts of the gastrointestinal tract; in addition, specific metabolic products of these bacteria, identified as polypeptide compounds, have an antimicrobial effect.

Most often, bifidobacteria are cultivated in milk together with Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Streptococcus thermophilus, Leuconostoc spp., Lactobacillus acidophilus, Lactobacterium plantation, Lactobacterium casei, Lactobacterium ferment, etc.

To provide a positive health effect, probiotic bacteria must be able to grow in milk and also be retained in the product in the required quantity. The minimum content of probiotic microorganisms in food should be no less than 106, or their daily intake should be no less than 109. Such high values ​​were established to compensate for the death of probiotic microorganisms during their passage through the stomach and intestines.

The viability of probiotic bacteria in fermented milk products depends on the strains used, the interaction between the species present in the starter, the presence of growth-accelerating and growth-inhibiting nutrients, the concentration of sugar, the dose of starter, the duration of ripening and the acidity of the product, as well as the concentration of dissolved oxygen and oxygen, penetrating through packaging (especially for Bifidobacterium spp.). Bifidobacteria are naturally anaerobic, so high oxygen levels can affect their growth and viability. Lb. acidophilus is more tolerant of acidic conditions than Bifidobacterium spp., the growth of the latter is significantly reduced at pH values ​​less than 5.

Sour cream

Fermented milk products include sour cream in their list. Sour cream contains 9 microelements, 7 macroelements and 16 vitamins. It is healthier to eat sour cream - 10% fat (115.3 Kcal per 100 grams). Sour cream is good for the intestines and is absorbed fairly quickly. Sour cream normalizes metabolic processes in the body, increases performance and strengthens muscles. Men are recommended to eat sour cream, because it has a positive effect on potency. Various face masks are made from sour cream at home, and they improve the condition of the skin and its tone. Sour cream fights the processes of putrefaction in the intestines and has a positive effect on hormonal levels. You can use sour cream to combat sunburn.

Curdled milk

Yogurt is a fermented milk product. 100 grams contain only 30 calories and 3 g of animal protein. Curdled milk has a rich amount of vitamins and minerals. There are 11 vitamins, 7 macroelements and 10 microelements. Curdled milk is well absorbed in our body and improves the functioning of the gastrointestinal tract. Curdled milk is used in cooking and cosmetology. Curdled milk helps with constipation and improves metabolic processes. Additionally, yogurt helps with a hangover; you need to drink 1-2 glasses on an empty stomach and after 20 minutes, there will be noticeable improvements.

List of species and varieties: which ones are there?

All dairy products are divided into several categories:

• whole milk;
• fermented milk;
• cheeses;
• butter;
• products that have undergone high-tech processing.

There are quite a lot of food options in each category, so they should be considered in more detail.

But, besides the usual kefir, butter, whole milk or cheese, there are quite a lot of other, less well-known dairy products:

1. Ayran (tan): a traditional drink for Central Asian countries. It is prepared from cow and goat milk with the addition of salt, water, yeast and basil for flavor. In most Asian countries this salted kefir is called ayran, and only in Armenia - tan.
2. Varenets: an unusual fermented milk drink traditionally prepared in Siberia. Like fermented baked milk, it is made from baked milk, but is simmered in an oven until the liquid has evaporated by about a third. In the past, Varenets was traditionally served with tea.
3. Kaymak: a kind of analogue of sour cream. To prepare it, the cream is gradually removed from the sour milk and placed in layers in a clay plate. After several days in the heat, a very tender mass with a creamy taste is obtained.
4. Katyk (gatyk): a traditional fermented milk drink of the Turkic peoples. To prepare it, add sour cream to boiled milk and leave in a warm place for 8–10 hours.
5. Crème fraiche: A very popular fermented milk drink in France and Belgium. The consistency of it resembles thick sour cream. It is prepared from low-fat sour cream with the addition of special bacteria.
6. Kurt (khurut or kort): Another unusual fermented milk product common among Turkic peoples. Unlike the usual kefir, it is not liquid, but solid, and its consistency resembles pickled cheese.
7. Matsoni (matsun): a traditional dairy product of the peoples of the Caucasus. It is prepared from almost any milk: goat, cow, sheep and buffalo.
8. Buttermilk: This is essentially low-fat cream, and buttermilk is used in the same way. Cheeses and other dietary dairy products are prepared on its basis.
9. Syuzma: a dairy product traditional for the Turkic peoples. It is prepared from katyk. It is salted, poured into a fabric bag and allowed to drain and dry for 24 hours. Suzma can be eaten as an independent snack and as a seasoning for soups.
10. Tarak: a traditional fermented milk drink for Mongolia and some peoples of Altai. It is prepared from a mixture of different types of milk. First, the liquid is heated without bringing to a boil, then it is cooled, the starter is added and left for some time in a dark place.
11. Shubat: A fermented milk product made from double fermentation of camel milk. This drink is still prepared by the nomads of Kazakhstan.

Whole milk

This category includes products that are obtained from fresh milk without subjecting it to heat treatment.
These include:

1. Drinking (whole) milk: you can drink it plain or as part of various cocktails. In addition, sweet and salty soups are cooked on the basis of the aromatic white liquid, sauces are prepared, and added to baked goods and desserts.
2. Sour cream: many people classify it as a fermented milk product, since its preparation requires the milk to be slightly sour. A sour cream film forms on its surface, which is simply collected with a spoon. In industrial conditions, special bacteria are used for production.
3. Cream: appears on the surface of fresh milk within a few hours after milking. The product got its name from the fact that it was simply drained from the surface and used to make oil. The industrially produced product is not so fatty and thick, so it is simply added to coffee or used to make desserts.

These products are available all over the world, although the names (particularly for sour cream) may vary slightly depending on the country or region.

Fermented milk

This group is the most extensive. Products belonging to this category are obtained by fermenting milk with special microorganisms.

The most famous fermented milk products include:

1. Kefir: produced by fermenting raw materials with kefir grains, which causes fermentation. The fat content of kefir is determined by the period of its maturation: the longer it lasts, the higher the fat content.
2. Yogurt: also prepared using a special starter. Natural yogurt does not have a distinct taste, so it is often supplemented with fruit and berry additives.
3. Acidophilus: not the most popular fermented milk product, but due to its low fat content it is often recommended for use by people with gastrointestinal disorders.
4. Curdled milk: a broad group of dairy products. This includes ordinary yogurt, fermented baked milk, Varenets, etc. All varieties are easily absorbed by the body and have a pleasant taste.
5. Cottage cheese: contains a lot of protein and essential nutrients for the body. After the milk sours, the cottage cheese gathers into lumps and settles to the bottom of the container, and the milk itself turns into whey, which is located under a layer of sour cream.

Separately, we should highlight kumis - a kind of kefir, which is obtained from fresh mare’s milk.

High tech

Products in this group undergo special industrial processing, and the preparation technology may differ significantly.

In most cases, the production of high-tech products is required to extend their shelf life.

This category includes condensed milk, dry, pasteurized and baked milk, as well as ice cream.

Butter and cheese

These products are also obtained from milk. In the case of oil, the classification is very simple. It can be sweet-creamy (made from pasteurized cream) or melted (obtained after melting regular butter).

The classification of cheeses is more complex and has several categories:

1. Solids: the most numerous group. This includes Swiss cheeses with a salty flavor and unobtrusive spiciness; Dutch with medium-sized eyes and a pleasant mild taste; Latvian cheeses with a pronounced aroma and sharp taste, as well as a group of cheddar cheeses - tender, buttery and slightly sour.
2. Soft: have a spreadable consistency, and the taste and aroma of each type is unique due to special additives.
3. Brine: the most popular representatives of the group are feta, feta cheese and mozzarella. The product is matured in a salt solution, so they have a very specific salty taste.

In the process of processing natural cheeses, smoked and processed products are obtained. They are tasty and nutritious, although in terms of beneficial properties they are inferior to natural raw materials.

Kefir

Kefir is a mixed fermentation fermented milk product. Kefir contains 10 microelements, 7 macroelements and 14 vitamins. It is recommended to use kefir with 0.1-1% fat content. Per 100 grams of product, there are 39.8 calories, 2.9 g of protein, 0.1-1 g of fat and 3.9 g of carbohydrates. It is useful to drink kefir at night, 1 hour before bedtime, to satisfy the feeling of hunger. Kefir is easily absorbed in the body. Kefir will be especially useful for those who are losing weight or watching their figure, because kefir is a dietary and low-calorie food. Kefir is beneficial for adult men and women and for children. Kefir stabilizes sleep, cleanses the gastrointestinal tract of toxins and harmful substances, strengthens the nervous system and is a tasty fermented milk drink. You can use kefir to make non-alcoholic cocktails, make pancakes, add kefir when preparing barbecue, or make a pie.

Lactic acid products of mixed and alcoholic fermentation

All lactic acid products are classified into two broad groups - lactic acid fermentation and mixed (alcoholic and lactic acid). In the first type, only lactic acid bacteria participate in the ripening process. In the second, special milk yeast is added. Below are the most common group 1 and 2 products and bacteria used for fermentation.

First group:

1. curdled milk – lactic acid streptococci are added to whole or skim milk;
2. Ryazhenka – thermophilic streptococci and Bulgarian bacillus in baked milk;
3. Varenets - thermophilic streptococci, sometimes lactic acid bacillus in baked milk with a lot of foam;
4. acidophilus - lactic acid streptococci and acidophilus in milk;
5. yogurt - thermophilic streptococci and Bulgarian bacillus in skim or whole milk;
6. sour cream - mesophilic or thermophilic streptococci plus flavor-producing bacteria are added to heavy cream;
7. cottage cheese - lactic acid streptococci, rennet into milk;
8. matsoni - Bulgarian stick in boiled cow, goat, sheep milk;

Second group:

• kefir – kefir grains in milk;
• acidophilus-yeast milk - lactic acid streptococci, acidophilus bacillus and yeast in milk;
• kumiss - kumiss ferment made from lactic acid sticks and milk yeast. Added to mare's milk;
• shubat - lactic acid streptococci in camel milk.

All ingredients are available for free sale, for preparation at home from high-quality raw materials.

National homemade fermented milk products

Preparing such products at home is a popular way to provide yourself and your family with healthy drinks, cottage cheese and cheeses. You only need two components - milk and starter culture from pure bacterial cultures. Each nationality has its own national recipes, which have spread throughout the world. For example, the most popular ones came to us:

1. Georgia – curdled milk, cottage cheese, matsoni, fermented baked milk;
2. Armenia - matsoni;
3. Azerbaijan – katyk;
4. Ossetia - kefir;
5. Central Asia - kumis, ayran, shubat.

To prepare a quality product at home, milk is fermented only using a good, clean starter. You can take it from neighbors and relatives. It is also sold at dairies, which are found in most large cities, livestock farms (if they have their own laboratory) or regional dairy production institutes.

Sourdoughs are:

• liquid – stored at a temperature of 2-4°C for no more than 14 days;
• dry – shelf life does not exceed 60 days.

When purchasing, be sure to use the original recipe and comply with the conditions and shelf life. It is also important to pay attention to the types of lactic acid bacteria - the result of fermentation completely depends on this.

What is sourdough?

A special bacterial composition that causes “healthy” fermentation in milk is called a starter. It is the main ingredient in the production of fermented milk products, including cheeses, yoghurts, curdled milk and kefir.

Several types of starter culture are used for milk:

1. from the abomasum of herbivores;
2. from fungal cultures (kefir);
3. strains of pure lactic acid rods (Bulgarian, acidophilus).

Mechnikov, who gave Russia large-scale production of lactic acid products, specialized exclusively in Bulgarian stick. His curdled milk “Mechnikovskaya” still remains the “gold standard” in the industry.

But no less valuable are other bacterial cultures, which are widely used to produce useful, functional products.

https://youtu.be/g_6mFRCm4c0

Ayran - stages of preparation

The national drink of the peoples of the Caucasus has been prepared since ancient times to maintain strength during hard work in high mountains. For preparation, whole or skim pasteurized milk is used, fermented with lactic streptococci, yeast and Bulgarian bacillus.

After ripening, salt is added to the drink (1-1.5% of the total amount) and mixed thoroughly until a homogeneous mass is formed. Then the ayran is mixed with chilled boiled water, carbonated and bottled. Further maturation of the drink occurs in a tightly sealed container. Ready ayran is a lightly salted, carbonated, fermented milk drink with a slight yeast taste, acidity - 100-150T. Alcohol content – ​​0.6-1%.

Classic ayran recipe with step-by-step steps:

• heating the milk to a temperature of 90-95°C for 10-15 minutes (it is advisable not to bring it to a boil);
• cooling to 35-40°C;
• fermentation at a temperature of 35-45°C;
• fermentation until a thick mixture with acidity up to 190T is formed;
• mixing the drink with water until the acidity level is 100-150T;
• carbonation;
• bottling and maturation at 23-25°C for 24 hours.

A refreshing, tonic, pleasant drink is ready to drink. Over time, the entire process can be done “by eye” to achieve optimal taste, taking into account personal preferences.

Acidophilus – microflora of the drink

In production, a starter based on acidophilus bacillus, lactic acid streptococcus and kefir fungus is used. Acidophilus can be fatty without sugar and with added sweeteners. The standard acidity level is 120T.

After pasteurization and homogenization, milk is cooled to 30–35°C and, as a rule, 5% of the starter is added to it. Each type of starter is prepared separately and added to milk in equal quantities. Depending on the fermentation temperature, you can obtain acidophilus with more pronounced properties of yogurt, kefir or acidophilus milk.

With the tank production method, the fermentation of milk continues for 6–8 hours. Mixing of the curd should begin at the moment when its acidity reaches 85°T. Mixing a mixture with less acidity will cause whey to settle in the finished product. The drink, cooled to a temperature of 23–25°C, is sent for packaging and further cooling in the refrigeration chamber.

With the thermostatic production method, milk is fermented at 30–35°C until a curd with an acidity of 75–80T is formed. After this, the product enters the refrigerating chamber.

Kefir - features of the drink

The unique set of bacteria and fungi that make up kefir determine its effectiveness in the prevention and treatment of many types of diseases of the gastrointestinal tract and abdominal organs. Kefir can be one-day, two-day and three-day. The classification reflects the important qualities of the drink: acidity, the degree of accumulation of carbon dioxide and alcohol, as well as the degree of swelling of proteins.

The ethyl alcohol content reaches 0.07% (according to outdated technology using rennet enzymes it could be tenths of a percent) in one-day and up to 0.88% (BME) in three-day. But, if kefir has been left open for a long time and peroxide has dissolved, the ethanol level can reach 2.5-3%.

Kefir sold in the Russian Federation must, in accordance with the current GOST 31454-2012, contain at least 3.0 g of protein per 100 grams and have an acidity in the region of 85-130T.

Fat content (as a percentage of weight) can vary widely: from 0.5% (for low-fat) to 7.2-8.9% (for high-fat). Classic kefir has 2.5% fat. During the shelf life, the number of living microorganisms CFU (colony-forming units) contained in 1 g of product must be at least 107, yeast - at least 104. It is recommended to store finished kefir at a temperature of 2-4°C.

Mechnikovskaya sour milk

The gold standard is Mechnikovskaya curdled milk. It is produced on the basis of a starter culture from thermophilic lactic acid streptococcus and Bulgarian bacillus (4:1). Original yogurt only comes with a fat mass fraction of at least 3.2%. Acidity – within 80 – 110°T. Produced thermostatically from milk with 6% fat content. Milk is fermented at a temperature of 37-40° C. Mechnikov yogurt differs from traditional milk in its thickness, density and more sour taste. It also has pronounced antibacterial properties (thanks to Bacillus acidophilus) and a higher content of vitamins. In the industrial manufacturing process, in addition to lactic acid streptococci and Bulgarian bacillus, yeast is also used.

This useful product is included in the diet for various diseases of the gastrointestinal tract. When buying Mechnikov sour milk in a store, you should pay attention to the storage conditions and periods, since it is a particularly perishable food product. Storage is allowed at temperatures no higher than +2-6 degrees. If you are preparing Mechnikov yogurt at home, it is important to set the correct temperature. For the growth of the Bulgarian stick, this is 38-40 degrees. After a few hours in the oven or yogurt maker, delicious fresh yogurt will be ready.

Kumis

The drink is made from mare's milk using a starter based on Bulgarian, acidophilus bacilli and yeast. The product belongs to mixed fermentation (alcoholic and lactic acid). Depending on the production technology, kumiss can be obtained with a high alcohol content (a real alcoholic drink), sedative (natural sleeping pill) and classic, refreshing. During the fermentation of mare's milk, protein is converted into easily digestible substances, milk sugar into lactic acid and a number of aromatic substances. Taken together, this makes kumys stand out from other fermented milks with its original, recognizable taste.

Kumis is grouped into the following types:

1. weak kumiss - sweetish taste, milky consistency, casein in the form of flakes settles on the walls;
2. medium kumiss - liquid consistency, pungent taste, casein does not flake, increased foam sediment;
3. strong koumiss - a sharp sour taste, very liquid, almost watery, no sediment or foam remains on the walls.

The content of vitamins in the drink satisfies the body's needs for a daily supply of useful microelements:

• thiamine (B1) 203.4 µg/l;
• riboflavin (B2) 375.0 µg/l;
• cyanocobalamin (B12) 2.1 µg/l;
• pantothenic acid (B3) 2010.0 µg/l;
• folic acid (B9) 265.0 µg/l;
• biotin (H) 1.2 µg/l;
• ascorbic acid (C) 93.2 µg/l.

It is difficult to buy ready-made kumiss that meets all the declared properties, just like mare’s milk in central Russia. But if you show a little ingenuity, you can get the necessary ingredients from many Asian guests and prepare a healthy drink at home.

Yoghurts

Fermented milk products include yoghurts in their list. Yogurts come in different fat contents; we recommend that you buy them with a small amount of fat per 100 g of product. Yogurt contains 10 microelements, 7 macroelements and 12 vitamins. Yogurts are popular fermented milk foods, loved by children and adults. Yogurts have a positive effect on the gastrointestinal tract. Yogurts practically do not cause allergies, and improve the immune system and protective functions of the body. It is best to buy yoghurts with a short shelf life (7-10 days) - in this case they are more useful. You can make many delicious dishes using yogurt, such as cake, yogurt ice cream, broccoli with yogurt, mocktails, tartlets, yogurt pancakes, pie, banana yogurt casserole and other dishes.

Fermented milk products: beneficial properties and contraindications.

Kefir, yogurt, cottage cheese, kumiss, yogurt, Varenets, fermented baked milk, sour cream and so on - this list can be continued for a long time, because we are talking about fermented milk products. There are a large number of products belonging to this category, there are those that are known and popular all over the world, and there are exclusively national ones, the recipes of which are kept secret and passed down from generation to generation. Almost all fermented milk products have a beneficial effect on the human body. Fermented milk products have a beneficial effect on the digestive system, increase immunity, protect the body from infections, and saturate the body with vitamins and minerals, especially calcium.

Kefir: beneficial properties and contraindications. The beneficial properties of kefir are known to many. It is perfectly absorbed by the body, normalizes intestinal microflora, helps improve the functioning of the gastrointestinal tract, cope with constipation and improve metabolism. Kefir is useful for a weakened immune system, dysbiosis, anemia, sleep disorders, chronic fatigue and diseases of the nervous system. Experts recommend consuming kefir for children, the elderly, as well as those who are sick and recovering. Kefir is widely used to combat excess weight and is included in various diets. It is recommended to drink this fermented milk drink in moderation, but regularly, and then it will bring great benefits to the body. Kefir is contraindicated for people with high acidity of gastric juice, with individual intolerance, as well as people prone to diarrhea.

Yogurt: beneficial properties and contraindications. Yogurt is one of the most popular fermented milk products in the world. There are a huge number of different yogurts, but, unfortunately, not all of them have beneficial properties. Natural yoghurts that have not been subjected to heat treatment during preparation and contain live lactic acid bacteria are healthy. The shelf life of such yoghurts is very short. Natural yogurt has a wide range of beneficial properties. It helps normalize the functioning of the digestive system, helps relieve pain and discomfort in the stomach, and improves intestinal microflora. It has a beneficial effect on the general condition of the body, increases immunity, improves the condition of the skin, bones and teeth. Yogurt is contraindicated in case of individual intolerance to the product. In addition, expired yogurt can cause severe poisoning.

Cottage cheese: beneficial properties and contraindications. Cottage cheese is a healthy fermented milk product that people have known and loved since ancient times. Cottage cheese is an excellent source of easily digestible protein, amino acids, vitamins, calcium and other substances important for the human body. Regular consumption of cottage cheese has a beneficial effect on almost all human systems and organs. This fermented milk product helps improve the functioning of the gastrointestinal tract, improve metabolism, promotes the formation, strengthening and restoration of bone tissue, strengthens the immune, nervous and cardiovascular systems. Experts especially recommend cottage cheese for children, pregnant and lactating women, the elderly and people weakened by illness. Contraindications for cottage cheese include individual intolerance to this product. In addition, people with serious illnesses should consult a doctor about the amount and choice of the most suitable type of cottage cheese.

Sour cream: beneficial properties and contraindications. Sour cream, like other fermented milk products, has a beneficial effect on the digestive system and improves intestinal microflora. During heat treatment, the beneficial bacteria contained in sour cream are killed, so this product is recommended to be consumed fresh, for example, eaten with cottage cheese or as a salad dressing. Sour cream helps strengthen bone tissue, saturates the body with vitamins and minerals, and has a positive effect on reproductive function. Unlike most fermented milk products, sour cream promotes weight gain and is therefore recommended for people who want to increase body weight. Sour cream is also recommended for people who are exhausted by illness or have poor appetite. Regular consumption of sour cream helps strengthen muscle tissue, improve mental activity, and improve mood. Sour cream is widely used in cosmetology as a base for all kinds of masks. Sour cream is contraindicated in case of individual intolerance. This fermented milk product is not recommended for peptic ulcers and gastritis with high acidity.

Curdled milk: beneficial properties and contraindications. Yogurt is a popular fermented milk product among residents of Russia, Ukraine, Georgia, Armenia and other countries. Varieties of curdled milk are Varenets and Ryazhenka. The beneficial properties of yogurt are no less wide than those of other fermented milk products. Curdled milk has a beneficial effect on the functioning of the entire gastrointestinal tract, normalizes microflora, improves intestinal motility and pancreatic function, and helps remove waste and toxins from the body. Curdled milk is recommended for constipation, gastritis, colitis and other disorders of the digestive system. This product has a good effect on the cardiovascular system and is useful for hypertension, atherosclerosis, anemia and coronary heart disease. Due to its rich mineral composition, experts recommend including yogurt in children’s diets. Regular consumption of yogurt helps improve the condition of the skin, nails and hair. Curdled milk is often included in weight loss diets. Curdled milk is contraindicated for liver diseases and some diseases of the gastrointestinal tract. If you have such diseases, be sure to consult your doctor before consuming yogurt and other fermented milk products.

Recipes for healthy dishes using fermented milk products: - Fragrant cottage cheese casserole with raisins. — Dietary curd dessert with pumpkin. — Carrot-curd casserole.

Enjoy fermented milk products and other healthy foods. And remember that a healthy lifestyle consists not only of proper nutrition, but also of physical activity, giving up bad habits and other components.

TAKE CARE OF YOURSELF AND BE HEALTHY!

And a little more about the benefits of fermented milk products:

Cheese

Fermented milk products include cheese in their list. Cheese is an interesting food product because it contains 13 vitamins and 10 minerals. Cheeses come with a large amount of fat per 100 g of product and with a moderate amount of fat. Buy cheese with the least amount of fat, because such fat is saturated and is not very beneficial for the human body. B vitamins included in cheeses increase performance. Eat cheese 2-3 times a week, because cheese improves the condition of hair, skin, and nails.

What's in my yogurt for you? How fermented milk products are produced

[-block-] Ilya SEREZHKIN, graduate student, Faculty of Biology, Moscow State University:

– Today we will try to talk about different dairy products: yoghurt, kefir, cottage cheese, fermented baked milk and everything related to “fermented milk” (as we slang call it).

Fermented milk products appeared in human history a very, very long time ago. To be honest, we cannot even accurately trace the moment in history when they appeared. We know that it was several thousand years ago, we know the approximate region - maybe it was Ancient Egypt, or maybe ancient Mesopotamia. But we know for sure that man did not invent this process himself. He only learned to use the properties of nature to preserve his products, which he received in the process of economic activity. The fact is that the very bacteria responsible for fermenting milk and producing fermented milk products have been living in nature for a very, very long time. For them, the process of ripening, i.e. absorption of lactose, its fermentation and accompanying fermentation of milk protein (casein) is exclusively a nutritional process. It has nothing to do with human activity. Bacteria lived in different places, and man only learned to use them. He learned to do this, probably for one big purpose - to extend the shelf life of the products he received. This comes first. Secondly, fermented milk products have much greater nutritional potential than whole milk. Milk protein, casein, is absorbed in about an hour (only 30%) by the human body. In the case of fermented milk products, about 90-95% is absorbed in the same hour. Thus, fermentation of milk allowed such products to be absorbed much faster and more efficiently.

If in ancient times the process of milk fermentation was uncontrolled, more natural, let’s say natural, now it is a process that is absolutely clearly thought out, planned and absolutely technological. The yoghurt, kefir and similar products we are used to are produced in factories and enterprises. And this is really a very, very multi-stage process. If we start talking about it, the first stage is, of course, quality control of milk that goes to any production. Many parameters are assessed, such as the presence of antibiotics, protein content, fat content, lactose content, and the absence of any harmful impurities (such as heavy metals and the like). Those. Quality control is the basis for the production of any dairy product.

After all the milk has passed this control, it must be normalized. Do you know that any cow can produce milk of slightly different quality? It will all differ in fat content and protein content. If we use different milks, we will end up with different products. It can't be like that. It needs to be mixed and, as they say in production, “normalized”, i.e. bring all parameters into approximately the same group (same spread). Normalize by fat and other parameters. One of the most important stages in the preparation of milk for the production of fermented milk products is pasteurization. What do we need to do in this process? We need to kill all pathogenic microbes and all extraneous milk probiotes that are present there. So that the ripening process goes smoothly and smoothly and we get exactly what we would like to get out of it. The milk is successively heated to a high temperature of 90-95 degrees. This happens very quickly - within a few seconds (several tens of seconds). And at the end we get completely sterile milk.

What's next? We received milk - pasteurized, pure, ready for production. It's normalized. It contains all the substances - in the required balance and ratio. Next, we add to our prepared milk, probably the most necessary element of our fermented milk products. This is leaven. If the starter contains only microorganisms that are part of the group of only lactic acid bacteria, then the products will, strictly speaking, be products of lactic acid fermentation. If the starter also contains different types of yeast, which carry out the process of alcoholic rather than lactic acid fermentation, then the product will be called a “mixed fermentation product.” To the first type we include the well-known yoghurts, cottage cheese, sour cream and similar products. But the second type includes more national products - for example, kumiss, ayran, tan. And also kefir, known to all of us and widely used by all of us.

Sourdough is, as I already said, the “heart” of any fermented milk product. Usually it is in a dry state (the so-called laboratory starter, which is used in production). This is a small bottle containing a dry mass of active bacteria, and until they enter the milk they are in suspended animation. The moment the starter is added to the milk, they begin to actively multiply, divide and breed their so-called. metabolites are the very substances that are responsible both for the fermentation of milk and for the production of some flavoring and aromatic substances. The process of fermenting milk in production contains several stages: from dry matter - we sequentially dilute it in portions of milk of various sizes, obtaining the so-called laboratory ferment. working (or production) starter... And after that, using it, we already ferment a large volume of the final product.

It must be said that the production of all fermented milk products is very different from each other. If we consider a classic process - for example, the process of producing yogurt, then it will contain the following stages. As we have already mentioned, this is both the normalization of milk and the pasteurization of milk, and the next stage is the introduction of that same starter. For yogurt, it contains two types of microorganisms - on the one hand, these are thermophilic streptococci, which multiply at a fairly high temperature for us, about 40 or slightly above degrees. And the second component is the lactobacilli themselves, those same lactic acid microorganisms. They multiply at lower temperatures, but if the first microorganisms (streptococci) are responsible for the formation of the structure, that very clot (as we say, “so that the spoon stands”), then lactobacilli are more responsible for the production of some such flavoring and aromatic components and the production the main amount of lactic acid, which curdles the protein - ferments casein. These two components work together, and at the end we get the same finished product after 12-14 hours of ripening. Of course, on store shelves we see not only regular yogurt, but also with some additional components added. And those same fruit filling components are added after the product has been ripened. After introducing the starter, ripening and adding additional components, packaging occurs, and then the product is sent to store shelves in the form that we receive.

Thus, you should not be afraid to consume such products. And, probably, the most important advice that should be given to a person who came to the store and found himself in front of a huge variety of yoghurts, kefir and other products would be as follows: you need to look at the packaging and be sure that there are living microorganisms there. They are our symbionts. They are responsible for the production of many nutrients and vitamins, as well as biologically active substances, volatile fatty acids, which are a source of nutrition for our intestinal cells. If such products contain living microorganisms, this means that such a product may be useful for you and me. You should use this. And the most important thing is to use it on a regular basis, without fear for your functional state.

Thank you for your help in organizing the shooting.

Editorial "Attic"