Milk leaven: good and bad
Most people do not imagine their life without kefir, yogurt and yogurt.However, not everyone knows that with their useful properties these products are due to the milk ferment.It is it that determines the useful properties of fermented milk products, unique for man.
The leaven for dairy products is obtained from the abomasum of herbivores( pepsin and rennet enzyme), from fungal cultures( mushroom cheese sourdough and kefir fungus) or from specially bred strains of pure lactic cultures( dry and liquid bacterial sourdough).It is the latter species that is most common.
According to the microflora composition, fermented ferments in pure cultures are divided into 5 groups:
- Mesophilic lactic streptococci;
- Thermophilic lactic acid bacteria;
- Thermophilic lactobacilli Lactobacillus acidophilus;
- Combination of mesophilic and thermophilic lactic streptococci;
- Combination of thermophilic lactobacilli and yeast.
Note: is also called a ferment, fermented by the addition of certain cultures - lactic acid bacteria or yeast.This "leaven" is further used to ferment milk in the production of fermented milk products.
Nutritional value and chemical composition bacterial starter
Nutritional value lactic ferment 1%:
- Calories: 42kKal
- Proteins: 3.3 g
- Fat: 1 g
- Carbohydrates 5g
UsefulProperties of the ferment are due to its unique composition.Sourdough is a completely natural product, consisting of a culture of living microorganisms.It is thanks to the amazing ability of lactic acid cultures to absorb lactose and synthesize lactic acid, milk is fermented.
Lactic acid has a positive effect on digestion processes.In addition, it is absolutely harmless and is not an allergen.Lactic acid cultures produce vitamins and antibiotics that ensure the safety of fermented milk products and determine the use of leaven.
Benefits of bacterial leaven
Lactic acid cultures that are part of the yeast have beneficial effects on all body systems and regulate metabolic processes.They normalize the digestive system, protect the body from the effects of putrefactive bacteria, and also clean it from harmful slags and toxins.
Regular use of products containing useful lactobacilli allows to normalize the composition of the intestinal microflora.Also their positive influence on the work of the nervous system and the formation of bone tissue has been proved.In addition, lactobacilli have the ability to suppress the action of antibiotics and other potent drugs.This property causes widespread use of fermented milk products for the rehabilitation of patients.
Sourdough is the basis of a healthy diet and a source of immunity for the human body.Using leaven allows you to turn milk protein into easily digestible amino acids.In addition, some bacteria produce B group vitamins and trace elements.
Harmful leaven and recommendations for use
When asked what is harmful to leaven, you can answer unequivocally - it is absolutely harmless product.Contraindications of the starter culture have also not been identified.It is recommended for use by healthy people and patients during the rehabilitation period.In addition, it can be consumed without restriction to pregnant and lactating women, as well as to older people.Babies can enter it in the diet from 6 months.
Using leaven in cooking
You can easily prepare natural yogurt, kefir or cottage cheese with the help of starter.Also based on the leaven is a fine wheat bread.
Recipe for homemade leaven
Yogurt, kefir or fermented milk, bought in the store, will never be compared to those that you can cook at home.But for this you need a milk ferment, the recipe of which we will give below.
You will need:
- Milk - 3 liters;
- Lactobacilli - 1 ampoule.
Milk should be poured into a three-liter jar, and in the ampoule with lactobacilli you need to add a little water, after which the contents of the vial are poured into a jar with milk.The can is tightly closed with a lid, wrapped around with a towel and transferred to a warm place for 12 to 18 hours.Then you can put the jar in the refrigerator and either drink or drink for further cooking yogurts, yogurt, yogurt.