Sour milk products – yoghurt, butter milk and co.

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Sour milk products – yoghurt, butter milk and co.

Butter milk is healthy? Yogurt is healthy? Not only in the summer, yogurt, butter milk, and their Relatives, taste particularly good. Milk products are sour also extremely healthy, with or without additional probiotics. Yogurt, butter milk, Kefir, sour cream products, which consist of sour milk, in many people to the daily diet. And rightly so: butter, milk and co. not only taste good but are also healthy. The protein and vitamins, but also the lactic acid bacteria, which are for the sour taste. These lactic acid bacteria to support probiotics the intestinal flora.

Manufacture of sour milk products

In the supermarket you can get lost between the shelves almost as many dairy products are offered. But what is behind the great diversity? Most of the sour milk products will be initially manufactured in a similar procedure, especially from cows ‘ milk but also from goat, sheep or soy milk.

To get yogurt, milk, certain lactic acid bacteria, which make use of a part of the milk. The milk available milk sugar (lactose) is converted into lactic acid. The milk, which gives the yogurt its fresh, sour taste, and it, moreover, so easily digestible makes coagulates. By the way: The word “yogurt” comes from Turkish “yoghurmak”, the “thicken” means.

The lactic acid is normally present as a mixture of two forms, as a right – or left-handed. Dextrorotatory (L+)-lactic acid is also present in human metabolism and is, therefore, easily digestible. It helps in the production of energy in metabolism and protects the skin of the intestinal mucosa. The left-handed (D-)-lactic acid is degraded more slowly and is not recommended for infants and people with intestinal diseases. To products containing solely, the better digestible dextrorotatory Form, is this declared on the package.

  • For the production of sour cream, sour cream and Creme Fraiche the same procedure is applied to the base of cream. Depending on the fat content of the product, one removes the cream, different amount of water. So sour cream comes on a minimum of 10, sour cream 20, and Creme Fraiche on a minimum of 30 percent fat.
  • Butter milk and Kefir differ in their production of the other sour milk products. Butter milk is actually a waste product that remains in the production of Butter from Sour cream left. It contains similar nutrients as milk, is, however, significantly less fat. For the preparation of Kefir milk to be added to ticket so – called Kefir – a mixture of yeasts and bacteria. They form, besides lactic acid also acid small amounts of alcohol and carbon. Therefore, Kefir bubbling to a minimum. The product is easily digestible, contains many B vitamins and has a positive effect on the intestinal activity. Due to these properties, Kefir is also known as the “drink of the centenarians”.
  • Whey in the manufacture of cheese and cheese-precipitating liquid. Sweet whey is produced by thickening the milk with rennet (a calf’s stomach enzyme) v. a. in the production of cheese, acid whey by lactic acid bacteria induced clotting processes (especially in the case of the quark production). Whey is very low in fat and calories, and contains high-quality Protein v. a. B-vitamins and minerals such as potassium and calcium.

Ingredients of buttermilk, yogurt and Kefir

Whether it’s buttermilk, yogurt or Kefir: products made from soured milk contain important ingredients, which do our body good. Sour milk products provide high quality protein, calcium, potassium, Magnesium, Iodine, and various vitamins. For healthy bones and for the functioning of muscles, nerves and thyroid gland.

Also, the specific bacteria contribute to our well-being: lactic acid bacteria belong to the bioactive substances that strengthen our immune system. Studies have shown that probiotics, the reach live the gut and healthy Flora to worry, even more intense and targeted.

High quality natural yogurt are also without the addition of sugar, thickening agents, or fruit preparations. They are not treated, in contrast to fruit yoghurts in General, heat (pasteurized). Thus, they still contain the living lactic acid bacteria, which can have a positive impact.

By the way: As in sour milk products, the milk sugar by the lactic acid bacteria largely in lactic acid is converted, they are tolerated even by people with milk sugar intolerance (lactose intolerance), at least in smaller quantities – usually good.