Contents
Yogurt and kefir belong to the group of natural fermented milk products. They are popular for their medicinal properties. Both products are quickly absorbed, promote weight loss, and are recommended for dietary nutrition.
Sourdough
Kefir starter culture is a symbiosis product of many strains of lactic acid bacteria ().
There are only two components in the yoghurt sourdough -.
Both ferments synthesize useful enzymes and substances, but the fermentation processes themselves in kefir and yogurt are very different from each other. In yogurt, only lactic acid fermentation occurs, while in kefir, due to the presence of natural yeast, alcoholic fermentation is added to lactic acid fermentation.
Shelf life and taste
In one-day kefir, the percentage of carbon dioxide, acidity and alcohol is minimal. Every day these indicators grow, endowing kefir with tonic properties.
In the delicate, slightly sour taste of kefir, a characteristic taste of yeast appears towards the end of its shelf life. The taste of yoghurt is independent of shelf life, remaining soft, smooth and creamy throughout the shelf life.
Consistency, additives and calories
The consistency of yoghurt is denser and more homogeneous than that of kefir, if it was produced by the thermostatic method and without additives.
Some manufacturers add flavor and appearance enhancers to yoghurts – sweeteners, preservatives, thickeners, emulsifiers, colorants. Such foods are not recommended to be consumed regularly. It is better to give preference to natural yoghurts, which, in addition to milk and sourdough, may contain only natural berries or homemade jam.
The calorie content of kefir is 32-57 kcal, and for yoghurts this figure reaches 90 kcal.
Effect on the human body
Kefir and yogurt also affect the human body in different ways. Kefir bacteria form colonies on the intestinal walls, restoring its microflora. The mission of yoghurt cultures is to cleanse the intestinal tract from pathogens. The stamp of the Bulgarian bacillus promotes the rapid assimilation of useful components and the removal of harmful substances from the body, killing Staphylococcus aureus and dysentery bacillus.
Kefir takes good care of dental health and strengthens the gums. Natural yogurt without additives has the same properties, but excessive consumption of sweetened yogurt can damage the tooth enamel.
Kefir boosts immunity and yogurt also strengthens the immune system. Yogurt is good for the skin and kefir masks are widely used in folk cosmetology.
Quality requirements
Kefir should contain at least 3 g of protein per 100 g of product, the protein content in yogurt is slightly higher – up to 5%. The fat content of fermented milk products ranges from low fat (0,5% fat) to fatty (from 3,2 to 9% fat). When choosing fermented milk products, you need to pay attention to packages with the shortest shelf life at a storage temperature of 4 to 6 ° C.
The index of colony-forming units of lactic acid bacteria in both kefir and yogurt should be at least 107 CFU per 1 g of the product.
It is recommended to avoid any. The gelatin, starch and emulsifiers in yoghurt do not add to the benefits.
The prefix “” in the name of yogurt and kefir indicates the addition of a probiotic culture concentrate with a high content of bifidobacteria (up to 1012 CFU / g).