Better yogurt than milk

Sour milk is very popular in France, it is consumed all over the world and even exports a sourdough for the preparation of sour milk to many countries of the world( Germany, France, Italy, Belgium, Singapore, Algeria, Japan), since lactic acid bacteria, discovered in 1905year doctor Stamey Grigorov, it develops well only under certain climatic conditions.

For these reasons, many countries can not produce their starter, it quickly deteriorates and does not meet the requirements for lactic acid production. Therefore, the ferment is imported from Bulgaria and other regions with similar climatic conditions in special capsules that protect it from spoilage.

Currently, the range of products from sour milk is very diverse, they are produced in two main ways: lactic acid fermentation( acidophilus, curdled milk) and mixed fermentation - lactic acid and alcohol( kefir, kumis).

According to the composition( proteins, fats, carbohydrates), lactic acid products have the same nutritional value as milk, but they are more quickly absorbed by the body, since during the fermentation of milk the protein in it is partially cleaved( ie, converted), thereby further facilitating the workpancreas for the production of pepsin - the enzyme of gastric juice, which breaks down the proteins of food.

In this case, the protein enters the stomach already ready for digestion. This quality of lactic acid products is especially valuable for the elderly, who with age must experience various difficulties associated with a gradual decrease in the activity of internal organs, including digestive. It is also possible to recommend dairy products to people with diabetes who have to refrain from foods with a high carbohydrate content, especially since most patients have disorders in the activity of the gastrointestinal tract as a consequence of the underlying disease, and the use of curdled milk or kefir can be an additional treatment.

Another distinctive feature of lactic acid products is the presence of live lactic acid bacteria in them. Getting into the digestive tract, these bacteria destroy harmful putrefactive bacteria, which produce harmful substances for the body. Thus, lactic acid bacteria reduce the intensity of putrefactive processes, eliminate the formation of substances that poison the body, capable of causing such an unpleasant phenomenon as a riot of the intestinal microflora, expressed in deterioration of the general condition, diarrhea.

The variety of lactic acid products allows, even by selection of lactic acid bacteria in the intestine to settle such species that would contribute to the normal activity of its microflora. The most suitable for this are the acidophilus rod and lactic streptococcus - microorganisms, in the process of their vital activity, antibiotic substances are produced that have a curative effect, which is expressed in the suppression of the life activity of putrefactive bacteria and pathogenic microbes without disturbing other useful processes in the intestinal microflora.

Antibiotic effects of lactic acid bacteria affect many intestinal diseases( eg, colitis), improve gastric and intestinal secretion, normalize intestinal motility, they also reduce gas production. In general, they have a toning up, restorative effect on the whole organism, contribute to the improvement of metabolism( which is very important for the elderly), favorably affect the nervous system.

For those who recognized the healing power of lactic acid products and intend to produce them by domestic means, one should make a serious warning: if the timing and temperature regimes of storage in lactic acid products are violated, agents of food poisoning, dysentery and typhoid fever may persist. Do not use expired products, equipment for milk ripening should be absolutely sterile!

For greater clarity, several recipes can be cited with the use of fermented milk products, which will be useful not only for the curative properties of these products, but also for culinary specialists, as in recent times the preference for traditional cuisine has been increasingly preferred, and most of the recipes orforgotten, or simply rarely used. Since all recipes refer to medical nutrition, the layout of foods for meals is designed for a single meal for one patient.