Sour-milk products and rational nutrition

Nutritionists say that dairy productsIs 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?

Firstly, dairy products areeasily digestible 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 absorb 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.

Fermented milk products can be consumed even by thosepeople 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, dairy products protectthe 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 containa significant amount of carboxylic acids, which in turn reduce the formation of gases, normalize the intestinal peristalsis. 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, 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 milkproducts are better adsorbed by the intestinal mucosa. The acidic medium promotes the biotransformation of this macroelement into a soluble state: the release of molecules occurs due to the cleavage 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, kumis, yogurt, ayran, katyk.

To produce kefir, a specialculture of bacteria ("kefir fungus"), numbering 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 contains a greater concentration of lactate acid, carbon dioxide and ethanol than the younger kefir.

Cottage cheese contains a huge amount of dairyprotein, it is obtained when the whole milk is fermented, followed by removal of the released serum. To prepare sour milk, whole milk and pure cultures are used: acidophilic or Bulgarian stick, lactate 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.