Sour-milk products and nutrition

Nutritionists say that sour-milk products are a pledge of good health and well-being. They are made from whole milk, cream, and also other derivatives of milk with the help of enzymatic processes. To obtain the above delicacies, lactic acid bacteria are used. What is the use of their use?

First, sour-milk products belong to easily assimilated nutrients. In the process of vital activity bifido- and lactobacilli, which are contained in them, partially hydrolyze casein, giving it a colloidal structure. The organism is much easier to assimilate such food (for example, kefir is digested in the human digestive channel by 90% per hour, while whole cow milk is only 30%). In addition, lactic acid bacteria contribute to the assimilation of lactose.

Dairy products can be consumed even by people who have milk intolerance due to the lack of the necessary enzyme in the body - lactase. Biochemical substances (lactate acid, carbon dioxide, ethanol) contained in the above products, stimulate intestinal motility, create comfortable conditions for complete digestion of substances.

Secondly, sour-milk products protect the body from the development of infection. Lactate, synthesized in them, prevents the propagation of pathogenic microflora. All this contributes to the increase of useful, saprophyte microflora in the digestive canal.

Thirdly, healthy foods contain a significant amount of carboxylic acids, which in turn reduce the formation of gases, normalize intestinal motility. When the whole milk is fermented, the concentration of B vitamins (especially lactoflavin), A, D, E, as well as easily assimilated minerals (calcium, magnesium, phosphorus salts, normalizes metabolic reactions in the body) increases. It should be noted that dairy products contain ten times more essential amino acids (methionine, phenylalanine, lysine, tryptophan, leucine, valine, isoleucine, threonine).

It is also important that calcium from the fermented milk products is better absorbed by the intestinal mucosa. Acidic medium promotes biotransformation of this macroelement into a soluble state: the release of molecules occurs due to the splitting of proteins under the action of bacterial enzymes. Sour-milk products prevent the development of osteoporosis. These include the following: kefir, sour cream, cottage cheese, acidophilus, yogurt, koumiss, yogurt, ayran, katyk.

To obtain kefir, a special bacterial culture ("kefir fungus") is used, which includes more than twenty kinds of pure cultures: lactic acid sticks, streptococci, acetate bacteria and yeast. The biochemical composition of kefir positively correlates with the limitation period, that is, the three-day product in comparison with the younger kefir contains a high concentration of lactate acid, carbon dioxide and ethanol.

Cottage cheese contains a huge amount of milk protein, it is obtained when the whole milk is fermented, followed by removal of the released serum. For the preparation of curdled milk, whole milk and pure cultures are used: acidophilic or Bulgarian stick, lactic streptococci. Depending on what strains are used, different types of yogurt are distinguished: southern, acidophilic, swanish, ordinary, Ukrainian. Acidophilic rod is used to obtain acidophilus. Kumis is the national product of Mongolia and Kazakhstan, it is derived from mare's milk due to alcohol and lactic fermentation. Ayran is the national drink of the Balkan, Turkic and Caucasian peoples.