Comparison of kefir, ryazhenka and yogurt

Currently, the range of dairy products is quite diverse.Although the main characteristics of almost all are similar, the differences are still there: in the composition, in the method of manufacture, in taste and in appearance. In order to select the appropriate product, you need to further explore the nuances of the process of manufacturing and using products.

Yogurt, kefir and ryazhenka are fermented milk products and have a beneficial effect on the human body, improving its general condition and improving immunity. All three subspecies are made from milk by fermenting it with various microorganisms under regulated production conditions.

Positive characteristics of all natural dairy products:

• are sources of vitamins and microelements;
• contribute to the normal functioning of the digestive system, improving metabolism;
• they are used in various diets in order to eliminate toxins and slags and contribute to the fight against overweight.

The established algorithm for the manufacture of all three types of product in industrial enterprises includes the following main points:

1. milk purification process and optimization of its fat content;
2. dispersion and homogenization of the milk composition;
3. carrying out the procedure of pasteurization of the liquid and its subsequent cooling;
4. the implementation of the starter process at a certain temperature;
5. cooling the composition to 10-12 degrees and the subsequent infusion of the product (lasts from 12 hours to a day);
6. bringing the liquid to a temperature of 4-6 degrees;
7. packaging of the finished product.

Used in carrying out this process similar industrial food equipment, consisting of:

• equipment intended for the reception of raw milk;
• A special container for its storage, the implementation of the fermentation procedure and the further infusion of fermented milk products;
• heat exchangers;
• unit for mixing and dispersion of raw materials;
• food pumps;
• equipment for the homogenization and pasteurization of the milk composition;
• special installation for packaging in containers in which the final product will be sold.

Relatives of ryazhenka are also Varenets and Turkic Katyk, matsoni and plain yogurt. Such products as koumiss and airan are more similar to kefir due to the addition of special fungi.

There is a difference in the properties of all these products, which lies in the individual characteristics given below.

Bulgaria is considered the birthplace of yogurt. During the fermentation of this product, different types of Bulgarian sticks and thermophilic streptococcus are used. The composition of most yogurts implies the presence of powdered milk in it, which itself also has useful characteristics and contributes to the survival of the right bacteria in the manufacture and storage of the product.

The elements of the starter, which are used in the process of making yogurt, most effectively ferment lactose. It is for this reason that the product is suitable for use by persons whose body is bad or does not digest the milk at all.

If we talk about taste, then natural yogurt is fairly neutral, but fruit fillings brighten up this fact. Another difference is the high protein content, in the same kefir its amount is much less.

Homeland is the North Caucasus. This subspecies fermented milk product is obtained by adding a rather complex fungal yeast, which is a symbiosis of lactic acid microorganisms and yeast.Kefir is infused a little longer than other products (from one to three days). The product has the property of inconstancy even in the process of use, since fresh kefir tends to have a laxative effect, and a three-day one - on the contrary.

Most often, kefir is made without the use of food fillers, so it has a characteristic sour taste. The product is well combined with dishes from meat, fish, poultry, eggs and other, having proteins in its composition. In kefir, lumps and gas-forming elements may form, as a result of which it is not recommended to be used by persons with sensitive gastrointestinal tract.

Ukraine is the birthplace of the product. The main difference of ryazhenka is that baked milk is taken as its basis. That is why it has a characteristic cream shade. The process of fermentation of the product is carried out by adding thermophilic lactic streptococci and pure cultures of Bulgarian sticks to milk.

During the manufacturing procedure, a large amount of water is evaporated from the product, as a result of which the concentration of useful elements in it is higher than in other dairy products. But ryazhenka is much more caloric and fatter kefir, therefore it is not suitable for dietary nutrition. The product has a delicate and sweet taste. The formation of milk froth is allowed. It goes well with various fruits and berries, as well as bread without yeast.

All dairy products have a positive effect on the body, improve metabolism. It is impossible to say exactly which product is better and more useful: yogurt, ryazhenka or kefir. It all depends on the individual preferences and needs of the person. For example:

• for dietary food, natural yogurt or kefir is more suitable because of its low calorie and fat content;
• kefir is not recommended for persons who suffer from diseases of the stomach or intestines due to the content of gas-forming elements;
• kefir has a high content of calcium, which is well absorbed and promotes the absorption of other foods, rich in other trace elements (fluorine, iodine, copper);
• microorganisms contained in kefir, can stop the reproduction of harmful microbes and remove toxins;
• As a part of ryazhenka, the concentration of beneficial substances is higher due to the evaporation of large amounts of water during heat treatment, it contains vitamins and other useful elements, such as calcium, magnesium, phosphorus, sulfur and iron
• ryazhenka can be used even for people with high acidity of the stomach;
• natural yogurt has the ability to rid the human body of streptococci, typhoid sticks and staphylococci;
• yogurt without extra additives has a large amount of vitamins, organic and saturated fatty acids, mono- and disaccharides, micro- and macroelements.

Special recommendations on the use of these products in childhood are also available. So, kefir can be given even to small children, but after the introduction of cereals and various children's mashed potatoes. Infants up to 8-9 months are still not recommended for use because of their composition. For example, casein (milk protein) can cause an allergic reaction, and the very intestines of a very small child simply cannot cope with it.

Giving kefir to children begins with a daily dose of 20-30 ml, gradually increasing it to a volume of 200 ml. It is necessary to acquire not an ordinary product, but a child product, the composition of which is adapted to only a developing organism.Natural yoghurt without extra additives and preservatives can be given to children in their natural form or to add fruit (berry) puree. The recommended daily dose for a child aged 8-9 months is 100-150 ml.

Here are some important tips for acquiring and using fermented milk products.

• One-day kefir will relieve constipation, and a three-day one is suitable for people suffering from gastritis with low acidity and chronic colitis (accompanied by diarrhea).
• You should buy all dairy products only with a shelf life of no more than 5-7 days, since the beneficial microorganisms live very little.
• It is necessary to replace yogurts with dyes, preservatives and various flavors with natural ones with the addition of fresh fruits, since only such a product will bring good benefits.
• It is possible at home to freeze kefir to obtain natural cottage cheese upon thawing, since coagulation of milk protein begins to occur at negative temperatures. Cottage cheese turns out tender and pasty.
• All fermented milk products are recommended to be consumed during intensive antibiotic treatment. This will help to several times reduce the negative impact on the body of strong medical products and support the process of vital activity of beneficial microorganisms.
• In case of heavy metal poisoning, dairy and fermented milk products should also be used to remove toxic substances.
• All products can be prepared at home, if you purchase a special composition for fermentation in a pharmacy. Such products will be even more useful.

In this way, All dairy products will be useful, but you should consider individual intolerance of the body and diseases of the gastrointestinal tract. When choosing a product you need to pay attention to the shelf life and composition, which should not contain unnecessary components.

About what fermented milk product should always be in your refrigerator, see below.