Most kids love yogurt. These foods are very useful for a small body. And their variety makes it possible to choose the yogurt, the taste of which is sure to please the child.

What are yoghurts?

Modern yoghurts can be roughly divided into two groups: pasteurized and with live bacteria (bioyogurt). When you choose this product for your baby, consider what it is. After all, these yoghurts have significant differences.

Regular pasteurized yoghurt is cooked during cooking. After it, no “live” bacteria remain in the product, which, getting into the stomach, begin to multiply and have a positive effect on the microflora. You've probably noticed that such yoghurts have a long shelf life - they can retain their quality for several months or even a year.

This does not mean that such yoghurts are not needed by the child's body. They are nutritious and delicious. You can give them to your baby as breakfast or lunch. One hundred grams of this yogurt will satisfy your child's hunger. Yoghurts are available with a variety of additives. On the shelves, you can find fruit yoghurts, with chocolate, raisins.

Yogurt composition

When choosing them, take into account the date of manufacture and composition. Manufacturers are not afraid to add colorants, stabilizers, flavorings to some of these products. It is better not to buy them for a baby. It is better to pay attention to baby yoghurts, which are made only from natural ingredients.

Bioyoghurts have a certain healing effect, like fermented milk and organic products. They contain beneficial bacteria and microorganisms that are so necessary for our gastrointestinal tract. True, the shelf life of yoghurt with "live" bacteria is very short - about 14 days.

This yoghurt is becoming more and more popular among our mothers. Surely, your child had stomach upsets that had to be treated with a variety of methods. They arise due to a violation of the intestinal microflora for a variety of reasons: malnutrition, poisoning, antibiotic treatment. To restore the intestinal microflora, it should be filled with beneficial bacteria, which are found in bioyogurt. This yoghurt will also be an excellent option for preventing intestinal diseases.

Storage conditions

Please note that bioyogurt requires stricter storage conditions. Since it is saturated with bacteria, microbes "bad" for our body can easily develop in it. Keep such a product strictly in the refrigerator, at a temperature of + 4-6 ° C.

Plain yogurt can be stored at higher temperatures. After all, heat treatment is used in its manufacture. Even at a temperature of + 25 ° C, such a product will remain fresh.

Although the prefix bio classifies such yoghurt as a probiotic preparation that creates a healing effect, it can be used simply as a tasty product. Do not be afraid to buy such yoghurts for your baby as a supplement or lunch. They are nutritious and delicious, which will make children like them. Various fruits can also be added to them to improve the taste of the product. Such yoghurts are suitable for prophylactic purposes; it is still necessary to use probiotics for the treatment and restoration of microflora.

The use of yoghurt in your child's diet is a must. You can pick up tasty and healthy products that can not only saturate the child, but also help the baby's body.

An impressive assortment, from simple milk to high-tech dairy products, makes the choice of buyers very difficult. A lot of questions start to spin in my head. Which yogurt should you prefer? Which of the presented products are natural and good for the body? Why are kefir and yogurt starter cultures sold separately if these products are brought to the store every day? And is it worth buying fermented milk desserts with a frightening shelf life of about a year.

So many questions. But let's look at one question today: how is yoghurt different from a yoghurt product? Yes, that's right, not all the jars on the shelf can be called yogurt, some of them should be called a yogurt product.

Like all other fermented milk drinks, yogurt is considered more useful for humans than plain milk. Fermented by beneficial bacteria, this product is not only easier to digest, but also nourishes the intestines with essential microflora.

For the preparation of yogurt, Bulgarian sticks, thermophilic and lactic acid streptococci are used. Thanks to Bulgarian bacillus, natural live yogurt has the ability to free the digestive system from pathogenic flora, putrefactive bacteria, pathogens. The benefit of all natural fermented milk products lies precisely in the presence of live bacteria. Drinks made using the methods of thermization through high temperatures can be safely considered “dead”.

All the benefits described above apply only to natural, that is, live yoghurts with short shelf life, and not to yoghurt products made using modern technologies with long shelf life.

Small boxes with so-called heat-treated yoghurt are, at best, a useless treat, since all living bacteria in the product are completely destroyed. If you find yogurt with a long shelf life, then you will not be surprised by its composition, in which you will not find milk or cream. Often, such products are made from a mixture of starch, soy, vegetable protein with added flavorings.

How to identify live yogurt
Shelf life. The recommended shelf life for foods with live bacteria is no more than two weeks. Remember that the longer the shelf life of the finished product, the more likely it is that a starter-killing heat treatment was used in its manufacture. If the shelf life is suspiciously long, then there is a possibility that you are holding a yoghurt product in your hands.

Name. The label on the package should be yogurt, and not a consonant name, such as "frugurt", "yoghurt dessert", "milk-containing yoghurt-based product" and others.

List of ingredients. The composition of a live product must contain milk, cream and yoghurt starter with an indication of the amount of beneficial lactic acid bacteria per unit of the product. Most likely, on the packaging of yoghurt products you will find a mention that this is a "yoghurt product", "thermized product".

Even children know about the health benefits of fermented milk products. But there are so many varieties on store shelves that the choice is often difficult. For example, how is yogurt different from curdled milk? How are each of the two fermented milk products prepared? And which one is actually more useful?

Definitions

Sour milk is essentially a clot of sour milk. It is well absorbed by the body and has a high energy value. Fermentation takes place using lactic acid bacteria, and the fat content of the final product ranges from 3.2% or more.

Yoghurt can be made from milk or formula. Its minimum fat content starts from 1.5%. Fermentation takes place with the help of two cultures: Bulgarian bacillus and thermophilic streptococcus. Their concentration in the finished product is 10 7 CFU / g. The peculiarity of yoghurt is the high content of non-fat milk solids.

Both fermented milk products are good for the gastrointestinal tract. Nowadays, they are prepared both on an industrial scale and independently at home.

Comparison

In addition to the minimum fat content, the key difference between yoghurt and curdled milk is that the milk mixture can also act as the initial product for its fermentation. According to Russian legislation, it is permissible to add various additional ingredients to it: sugar, syrups, pieces of berries and fruits, flavorings, milk powder, etc. Depending on this, it can be either savory or sweet to taste. However, at home - in Bulgaria - in the presence of such impurities, the product does not have the right to be called yogurt.

Sour milk has several varieties (varenets, fermented baked milk, etc.), which are obtained by fermenting pasteurized, baked or whole milk. It can be sweet, savory, and salty. To ferment some types of curdled milk, Bulgarian stick is added, but this is not a prerequisite. While for yogurt, it, along with lactic acid streptococci, invariably enters the starter mixture. Honey, sugar, cinnamon, vanillin are used as additives for curdled milk, but not pieces of fruits and berries.

Table

The following table once again clearly presents the difference between yogurt and curdled milk.

Approaching the dairy department of any store or a stall specializing in dairy products, we are drowning in the variety of drinks presented.

An impressive assortment of fermented milk products - from traditional kefir, koumiss and varenets in barrels to acidophilus, fermented baked milk and yoghurts in some suspiciously small plastic containers makes the choice of a buyer a very difficult process.

A lot of questions start to spin in my head. Buy bifidorezhenka or yogurt? Which yogurt should you prefer? Which of the presented products are healthy and natural? Why are kefir and yogurt starter cultures sold separately if these products are brought to the store every day? And is it worth buying fermented milk desserts with a frightening shelf life of about a year if the milk sour within three days?

What are the properties and characteristics of the “relatives” of kefir, what is the difference between yoghurt and other fermented milk drinks, what is a yoghurt product and how to make a choice, we will consider in detail in this article.

How are fermented milk products useful?

Even II Mechnikov noted that fermented milk products, destroying pathogenic microflora in the intestine and activating the growth of beneficial microorganisms, prevent self-poisoning of the human body and suspend the aging and decay processes.

The cleansing properties of yogurt and other fermented milk drinks help in weight loss. As a result of the systematic use of yogurt, a person loses the gained kilograms, dissolves fat deposits, removes excess feces and corrects the slim body shape.

All fermented milk products can be classified according to the fermentation method:

1. Drinks obtained by purely fermented milk fermentation: yoghurt, yogurt, fermented baked milk, acidophilic milk.
2. Drinks made by combined fermentation - alcoholic and fermented milk: kumis and kefir.

Yogurt: which one to choose

Live yogurt

Like all other fermented milk drinks, yogurt is considered much more valuable for the human body than whole cow's milk. The product, fermented under the influence of beneficial bacteria, is not only easily absorbed, but also saturates the intestines with irreplaceable microflora. The drink contains a number of vitamins (A, group B, C), mineral salts (calcium, phosphorus, potassium, sodium), highly digestible protein compounds, enzymes, and healing bacteria.

If yeast and lactic acid streptococci are used when fermenting kefir, then Bulgarian bacillus, thermophilic and lactic acid streptococci are used to prepare yogurt. The very name "Bulgarian stick" testifies to the birthplace of the drink - the Balkan Peninsula.

Back in the 15th century AD, the peoples of the Mediterranean began to prepare a dietary and cleansing product of youth and longevity, which is now called yogurt.

Not everyone knows that ¾ of all elements of the immune system is located in the intestine and on its state, in particular on the ratio of harmful and beneficial microorganisms, depends not only on the ability of our body to evacuate waste products, but also to resist external unfavorable factors and attacks of viruses, microbes, bacteria.

Thanks to the Bulgarian bacillus, natural live yogurt has a unique ability to free the digestive system from pathogenic flora, putrefactive bacteria, pathogens. The benefit of all natural fermented milk products lies precisely in the presence of live bacteria. Drinks made using high temperature sterilization techniques can be safely considered "dead".

... and the yogurt is dead

All the beneficial properties described above apply only to natural, that is, live yoghurts, and not to yoghurt products made using modern technologies. The high (compared to kefir) acidity of yogurt is often masked by the addition of sweeteners, flavorings and fruit fillers, and not always natural

Small boxes with the so-called yoghurt, made with strong heat treatment, are, at best, a useless delicacy, since all living bacteria in the product are completely destroyed, and at worst, undoubted harm to the body due to the presence of stabilizers, preservatives, dyes, chemically processed pieces of fruit and their extracts, flavor enhancers, flavors and other unnatural ingredients.

Inquire about the finely compiled composition of these dead fruit yoghurts, even if you have to bring a magnifying glass with you to the store. The list of "synthetic" ingredients will make your hair stand on end. The staggering shelf life of up to 1 year allows manufacturers to generate profits with the least risk.

Do not be surprised if you do not find milk and cream in the composition of the ingredients of the "dead yogurt", on which, in fact, it should ferment. Some manufacturers have appropriated the beautiful word yogurt (or in tune with it) to their products to attract naive consumers. In fact, this product is made from starch, modified soybeans, vegetable protein, flavors, residues after squeezing fruits into juices, jelly, marshmallows and other confectionery products.

How to identify live yogurt

1. Savings term. Natural yoghurt, as a rule, is stored for no more than 2 weeks at temperatures exceeding + 6 ° C, that is, only in the refrigerator. Some manufacturers produce yoghurt for up to 1 month. Remember that the longer the shelf life of the finished product, the more likely it is that a starter-killing heat treatment has been used in the manufacture. Yoghurt products are stored at room temperature from 1 month. up to six months.
2. Name. The label on the package should be yogurt, not a consonant name, such as "frugurt", "yoghurt dessert", "milk-based yoghurt-based product" and other tricks of inventive manufacturers.
3. List of ingredients. The composition of a live product must contain milk, cream and yoghurt starter culture with an indication of the amount of beneficial lactic acid bacteria per unit of the product. Remember that milk must have a fat content of 6% to get yogurt, which is why cream is added to it. On the packaging of dead drinks, somewhere in an inconspicuous place and in very small print is typed "yoghurt product", "thermized product", but there is no yoghurt starter in the list of components.

One more point is important. It is desirable that the purchased yoghurt is packaged in a polypropylene container (there is a “pp” mark at the bottom of the package). Polystyrene cups can release hazardous compounds into the fermented milk product in cases where at the time of the spill the temperature of the yoghurt was above normal, and no manufacturer is insured against a failure in the technological process. Polystyrene containers are marked with "ps".

Summarizing…

That is, the conclusion from this information suggests itself: buy only live yoghurts, preferably made in your region, in polypropylene packaging, with the specified number of live bacteria per unit of drink weight. Yoghurt products are of no value to the body, and often can cause significant harm.

Recently, kefir and yoghurt starter cultures can be purchased in the pharmacy and dairy departments of supermarkets. This is a concentrated powder containing a certain amount of valuable microorganisms, adding which to whole milk, you get ready-made kefir and yogurt. Naturally, it is preferable to cook lactic acid products on your own, especially from natural village milk. So you not only know exactly what is in your glass, but also get the most effective product, useful in all respects.

Nutritionists recommend including fermented milk products in the daily diet of children and adults. To determine which drink is most beneficial to you, listen to your own feelings. It should be borne in mind that kefir, in comparison with yogurt, is a drink that is more preferable for the child's body and all people who have problems with the gastrointestinal tract, due to the lower acidity. Cook fermented milk products at home and be healthy!

Now every supermarket offers a huge selection of dairy products for every taste: milk, cheese, yoghurt, kefir, sweet curds, fermented baked milk, cottage cheese and many other tasty and healthy things. With such a huge variety, it is sometimes difficult for buyers to understand the assortment, especially when the shelves are replenished with new types of dairy products. And it is very difficult to understand what a yoghurt product is and how does it differ from it in the same way as other dairy products? This is important to know, as such desserts are very popular now.

The benefits of dairy products

Each of us knows that dairy products are good for health. They have a beneficial effect on the body. The medicinal and preventive properties of milk and other products based on it have been known for a long time. From an early age, adults teach children to drink milk, talking about its beneficial properties for development and growth. The benefits of dairy products are enormous.

How to choose the right dairy product

For food to be of maximum benefit, it must be of good quality. Not all buyers know how to choose the right dairy product. There are several criteria to be used for this.

• First of all, check the expiration date when buying. Don't forget that dairy products are perishable.
• Be sure to read the ingredients before purchasing. To prevent milk and products based on it from spoiling as much as possible, various chemicals are added to it: preservatives, dyes, etc.
• Only purchase products that are refrigerated.
• If the shelf life of milk is more than four days, then this indicates the presence of special artificial additives in the products.

Most popular dairy products

The choice of milk-based products on the market today is really huge. Some of them we rarely eat, as a dessert, while others we eat almost every day. Among them are the more popular ones: milk, sour cream, cottage cheese, kefir, product. Milk is used for baking or preparing various dishes. Many people drink this wonderful drink in the morning or before bedtime. Kefir is a favorite drink for athletes and those who lead an active lifestyle. It is light and satisfying. Sour cream is the basis for many sauces. In addition, sour cream is added to many dishes, such as pancakes or borscht. Yogurt is a healthy product that tastes good. This is the best dairy dessert. It is quickly absorbed and gives a pleasant feeling of lightness.

Yogurt is one of the most popular dairy products

Yogurt is available in every store. With such a huge amount of this type of product, everyone can choose the most suitable option for themselves:

• dairy (classic);
• fruit;
• with pieces of fruit, cereals, dried fruits, chocolate, caramel;
• rich in vitamins - and other varieties of this wonderful dessert.

This is a favorite treat for both children and adults. Yoghurt is a great dessert to have during business hours or for breakfast.

This is a fermented milk product with a special microflora. Eat only fresh dessert, as by the end of the shelf life there are 10 million fewer lactic acid bacteria cells in its composition compared to the amount in a fresh product. High-quality yogurt relieves unpleasant sensations in the intestines and abdomen, normalizes the digestion process and gives strength. Recently, a yoghurt product has appeared on store shelves, which tastes almost indistinguishable from yoghurt, but there is a difference between them. Therefore, those who are worried about their health need to be aware of this.

What is the difference between yogurt and yoghurt product

It is difficult to distinguish one dessert from another with the naked eye. The price is similar, the above dairy products are decorated in the same way, and not everyone will notice the difference in taste. What are the differences? Based on the STB standards, yoghurt is a product that is produced without the use of heat treatment after the fermentation process. In addition, real yoghurt contains live yoghurt cultures. The amount of ingredients such as proteins, microorganisms, solids, and lactic acid bacteria are contained in a strict amount in yogurt.

A yoghurt product can undergo thermal (thermal) processing, therefore, it has a percentage of protein and dairy substances less than the value established for yoghurt. Therefore, the benefits of it are much less. The pasteurized yoghurt product does not have a live yoghurt culture. And, unlike yogurt, it does not have a positive effect on digestion.

Yoghurt product: benefits and harms

We have already figured out that such a dessert is a popular product. Now let's see how it affects our body. It has useful properties:

• a yoghurt product, like the yoghurts themselves, is rich in various useful elements: calcium, bifidobacteria, phosphorus, etc.
• this dessert has a positive effect on the digestive processes;
• improves complexion, making it fresher and healthier;
• strengthens the immune systems;
• cleanses the body of harmful pathogenic microorganisms.

But every thing has a flip side of the coin and every, even the most useful product, has a negative impact. Therefore, you need to know about the harm such desserts have.

What are yoghurt products?

Now there is a huge variety of such desserts. A yoghurt product can be either regular, dairy, or with various additives. If you like dairy desserts with different flavors, it is best to choose natural additives: fresh fruits, dried fruits, nuts, cereals and more. For those who prefer to refresh themselves with milk yummy during working hours or during a break between pairs, it is best to choose liquid products in a jar. This format is convenient to take with you - there is a place for it in any purse. Products in a jar are also the best option for those who monitor the amount of consumed products and prefer to divide food into separate portions.

Types of yoghurt products

But, despite the shortcomings, such desserts are very popular. Most of all, people love several brands of yoghurt products, which have different forms and tastes.

How to choose the "right" yogurt

As mentioned earlier, purchase this product only in those stores that are equipped with special freezers. The optimum temperature for storing yoghurt products is 8 degrees Celsius above zero. Another tip: the shorter the expiration date on the packaging, the healthier the dessert. To keep dairy products fresh for as long as possible, they are “seasoned” with chemicals. Carefully study the composition, the fewer different additives there are, the better. These are the disadvantages that any yoghurt product has. GOST excludes the possibility of calling natural dairy products made by heat treatment, with the addition of chemicals and with a shelf life of more than 30 days.

Which product to use in food, yoghurt, yoghurt product, curds in chocolate or plain milk, you choose. The main thing is that the food is of high quality and fresh.