Dairy products

Dairy products

Fermented milk products (also known as lactic acid products) are a group of dairy products produced by fermenting milk with lactic acid bacteria. These bacteria, such as lactobacilli and bifidobacteria, produce lactic acid, which gives fermented milk products their characteristic sour taste.

Fermented milk products have a number of beneficial properties. Firstly, they contain live cultures of bacteria that have a beneficial effect on the intestinal microflora. In addition, lactic acid improves the digestion of lactose and promotes the absorption of calcium. Some fermented milk products, such as kefir and yogurt, contain probiotics - microorganisms that have a positive effect on human health.

Popular fermented milk products include yogurt, kefir, yogurt, fermented baked milk, acidophilus and others. They are widely used both in cooking and consumed separately as a healthy snack or drink. Regular consumption of fermented milk products helps improve health and immunity.

Fermented milk products are a group of products obtained as a result of fermented milk fermentation. They contain lactic acid bacterium (Lactobacillus acidophilus), which promotes their fermentation. This process creates the unique flavors and nutritional properties that make fermented milk products a popular ingredient in many dishes.

Although fermented milk products are made in many countries, the low-fat fermented milk drink is also called yogurt. This is a special type of milk, which is made from skimmed or partially skimmed natural milk, fermented with lactic acid starter. Curdled milk is produced in accordance with GOST 31654-2012.

Fermented milk product can be prepared from different types of milk - cow, goat or sheep, and it can also be made with the addition of cream or whey. However, there are main types of fermented milk products.

Kefir is a probiotic that richly contains bifidobacteria and lactobacilli, vitamins: A, group B, E, PP, PPT, C, iron, calcium, magnesium, phosphorus, chlorine, sodium, potassium, zinc, iodine, copper, manganese, cobalt, molybdenum. Lactic bacteria form lactic acid in kefir, which has a beneficial effect on the body and imparts an acidic environment to the drink. Kefir is made primarily from cow's milk using special lactic acid streptococci "Streptococcus thermophilus" and bacilli "Lactobacillus bulgaricus". Frequent consumption of kefir is not only useful, but also indicated for: metabolic disorders; kidney diseases; atherosclerosis; tendency to form blood clots.

Acidophilus - it is produced using the technology that is used for the production of kefir, supplementing it with the ferment of acidophilus bacilli. The drink has taste and nutritional characteristics that are original to kefir and is included in a number of dietary products. Acidophyllines are classified according to the percentage of fat - 0%, 2.5% and 3.2%, although the mass fraction of dry fat-free substances in the product is invariably