The useful properties of fermented milk products have been known since ancient times.
Lactic acid stimulates the secretion of gastric juice, increases intestinal motility, improves metabolism, and, unlike lactose, is tolerated by absolutely everyone. And milk protein in the process of fermenting milk breaks down into simpler compounds – amino acids, which are absorbed much better and three times faster. For example, kefir, baked milk, and yogurt are digested in just an hour. Also, many lactic acid bacteria produce vitamins C, B1, B2, as well as antibiotics that inhibit the development of pathogenic microorganisms (including pathogens of gastrointestinal diseases and tuberculosis) and destroy them.

Fermented milk products can improve the intestinal microflora. To produce these products, milk is used, which before is pre-pasteurized by heating to a temperature of 85-95 ° C, cooled to 33-37 ° C and pure cultures of lactic acid bacteria are put in, different for each product.

Baked milk is prepared from a mixture of milk and cream held at a high temperature, thanks to which it acquires a characteristic taste and cream color.

Yogurt is made from a milk mixture with high dry matter content using a special leaven from thermophilic streptococci and Bulgarian stick. In addition to fruit supplements there can be used natural thickeners (starch and gelatin). Adding the word “bio” means: yogurt has not been thermalized and can be stored for no more than 2 weeks.

Kefir fungi look like parts of cauliflower made smaller many times. Between the lobes and on the surface of the fungus lives a huge number of microorganisms: lactic acid streptococci, rods, and yeast. Kefir is a product of mixed, lactic acid and alcohol fermentation. Therefore, kefir contains not only lactic acid but also alcohol and carbon dioxide. There is about 0.6% alcohol in kefir, which is produced for mass consumption.

Sour cream, which would be more correct to call a cultured cream product, is prepared by separating milk to get pure cream and normalizing the resulting cream. The next step is pasteurization, homogenization, cooling of the cream to the fermentation temperature, usage of leaven, fermentation, cooling, and maturation of sour cream.

It’s no secret that sour cream has great nutritional value due to the significant amount of milk fats.

And yet, sour cream contains a large amount of calcium, which strengthens teeth, bones, and nails. Sour cream also contains vitamins and elements such as C, PP, E, A, B12, B2, phosphorus, and iron, which are important for the normal functioning of the body.

The microorganisms which are in sour cream improve and normalize the work of the gastrointestinal tract.

We should mention the properties of sour creams, such as its ability to remove toxins and toxiс remnants from the body, strengthen the immune system, improve skin condition, stabilize the hormonal background and blood pressure.