The health benefits of milk have been known for a long time. Many other useful products have been created on the basis of milk - at the moment there are already more than 100 names of various milk drinks.
Why are milk drinks good for you?
Milk
Since the main purpose of milk, invented by nature, is to feed young, it is easy to guess that it contains all the substances necessary for the vital activity of the body. Milk is rich in calcium, so it is recommended to drink it for people who have problems with the skeletal system (fractures, osteoporosis, etc.). Milk helps fight insomnia, removes excess fluid from the body and reduces stomach acidity. Experts recommend taking it for diseases such as atherosclerosis, kidney and liver diseases, cardiovascular failure, bronchial asthma and obesity.
True, milk also has contraindications. It should not be drunk if the body produces an insufficient amount of lactase, an enzyme that is involved in its digestion. Also, milk can aggravate diseases accompanied by loose stools. Milk is not recommended for some time before and after the operation. And, of course, this product is contraindicated for those who are allergic to it.
Fermented milk drinks
Despite the fact that all fermented milk drinks are made from milk, during the fermentation process they acquire additional properties that ordinary milk does not have. The main difference lies in their better digestibility. The fact is that during fermentation, milk protein turns into delicate flakes, which are better digested by the body. The most important medicinal property of fermented milk products is the improvement of the intestinal microflora. Lactic acid bacteria create a beneficial environment in the intestine that prevents the reproduction of pathogenic microorganisms. Unlike whole milk, fermented milk drinks do not cause allergies.
Yogurt
Sour milk is one of the first drinks that was prepared on the basis of milk. This product is obtained under the influence of lactic acid bacteria - streptococci. Sour milk is very well absorbed by the body and has an antibacterial effect.
Ryazhenka
Ryazhenka is a kind of yogurt. It differs from the usual method of preparation, in which cream and milk are used. The milk mixture is heated to a temperature of 95 degrees, after which it is fermented using pure cultures of lactic acid streptococcus. Ryazhenka, in contrast to curdled milk, is more fatty and high-calorie - 100 g of the product contains 84 kcal.
Varenets
For the preparation of this drink, baked milk is used, which is fermented with fermented milk stick and streptococci. The result is a drink with an unusual taste, which has its own devoted admirers.
Yogurt
Compared to other dairy products, yoghurt is relatively new, but immediately gained immense popularity. In fact, yogurt is also a kind of curdled milk, which is obtained thanks to a special yoghurt ferment, consisting of a special type of streptococci and Bulgarian bacillus. Yogurt has almost all the properties that are inherent in fermented milk drinks.
Kefir
Kefir is perhaps the most widespread fermented milk drink, which is fermented with the help of a special kefir fungus. Odes are dedicated to this drink, it is constantly being researched, revealing new healing properties. The kefir formula is tirelessly modernized, enriching the drink with additional useful substances. Kefir, like other fermented milk products, contains complete proteins, is well absorbed by the body, improves digestion and has antibacterial properties.
Acidophilus
Acidophilus is similar in properties to kefir, but the acidophilus bacillus, which is used in the preparation of this drink, takes root better in the intestines. Compared to other fermented milk drinks, acidophilus is able to maintain beneficial microflora and cleanliness in the intestines for much longer. In addition, acidophilic microorganisms themselves can produce antibiotic substances in the intestine. They are not susceptible to the effects of certain types of antibiotics, which means that after their treatment, the intestinal microflora will not suffer.
