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Fermented dairy products for health!
Table of Contents
1. Milk fermentation bacteria
The following fermented milk beverages must be introduced into the fermented product: yogurt, kefir, butter, lactic acid and other products containing probiotic microflora. However, the emergence of new strains of bacteria on the last 50 years has led to an increase in the diversity of fermented basic milk acids among consumers in Poland. While produced in the largest quantities, the following milk drinks are still the same products. The main stage of the production of milk fertiliser is as a fermentation process, and therefore it is used for the fermentation of milk, which is the most widely used formulation of the product.2. The fat content and additional ingredients
Products with a fat content of 3.5 g/100 g of product are defined as fatty. Semi-fat products are those containing 1.8 g of fat per 100 g, while lean products contain less than 0.5 g/100g of fat. Dairy ingredients, i.e. skimmed milk, powdered milk, cream, casein and non-dairy components, e.g. sugar, chocolate or fruit, may be added to fermented products.3. Nutritional value of fermented milk products
Milk is the basic constituent of fermented dairy products and is responsible for their nutritional value. If these products contain additives such as chocolate, sugar or fruit, they also affect the nutrient value of the fermented products. The basic milk carbohydrate is lactose disaccharide made up of glucose and galactose molecules. A significant part of this sugar is fermented, its deficiencies in the product are supplemented by the lactose content of the milk ferment. In unsweetened milk products, there are also 5 g of calcium per 100 g of the product. In yogurt and fruit products containing magnesium or magnesium, the fat content is already 12.18 g. But in products such as B12 and B12 is also expressed as calcium, but in products like B12/100 g.4. The health effects
Fermented dairy products have a very beneficial effect on health, due to the presence of live cultures of bacteria in them. Regular consumption of these products contributes to increased immunity by stimulating the body's immune mechanisms. They activate macrophages to present B lymphocyte antigens and inhibit the release of IgA immunoglobulin. They also increase the number of leukocytes, lymphocytes and plasma cells and natural cancer cells (NK) that are present in the raw blood.
