Nutritionists say that dairy products are the key to good health and well-being. They are made from whole milk, cream, and other milk derivatives using enzymatic processes. To obtain the above delicacies, lactic acid bacteria are used. What are the benefits of using them?
Firstly, dairy products are easily digestible nutrients. During the life of the bifidobacteria and lactobacilli that are contained in them, they partially hydrolyze casein, giving it a colloidal structure. The body is much easier to absorb such food (for example, kefir is digested in the human digestive canal by 90% per hour, while whole cow's milk - only by 30%). In addition, lactic acid bacteria contribute to the absorption of lactose.
Sour-milk products can be consumed even by those people who have milk intolerance due to the lack of the necessary enzyme in the body - lactase. Biochemical substances (lactic acid, carbon dioxide, ethanol) contained in the above products stimulate intestinal motility, create comfortable conditions for the complete digestion of substances.
Secondly, fermented milk products protect the body from infection. The lactate synthesized in them prevents the reproduction of pathogenic microflora. All this helps to increase the beneficial, saprophytic 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 fermenting whole milk, the concentration of B vitamins (especially lactoflavin), A, D, E, as well as easily digestible minerals (salts of calcium, magnesium, phosphorus, which normalize 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 fermented milk products is better absorbed by the intestinal mucosa. An acidic medium promotes the biotransformation of the indicated macronutrient into a soluble state: the release of molecules occurs due to the breakdown of proteins by bacterial enzymes. Dairy 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 types of pure cultures: lactic acid bacilli, streptococci, acetate bacteria and yeast. The biochemical composition of kefir positively correlates with the statute of limitations, that is, a three-day product compared to younger kefir contains a higher concentration of lactic acid, carbon dioxide and ethanol.
Cottage cheese contains a huge amount of milk protein, get it when fermenting whole milk with the subsequent removal of the released serum. For the preparation of yogurt, whole milk and pure cultures are used: acidophilic or Bulgarian bacillus, lactic streptococci. Depending on which strains are used, different types of yogurt are distinguished: southern, acidophilic, Mechnikovskaya, ordinary, Ukrainian. To obtain acidophilus use acidophilus bacillus. Koumiss is a national product of Mongolia and Kazakhstan, it is obtained from mare's milk as a result of alcoholic and lactic acid fermentation. Ayran is a national drink of the Balkan, Turkic and Caucasian peoples.