Yogurt advertising Fermented milk products containmany useful substances (vitamins, calcium and phosphorus, easily digestible proteins), and also, thanks to the live microflora contained in them, which activates the immune system. Many fermented milk products are traditionally produced in Russia: kefir, various types of sour milk (regular, ryazhenka, varenets), acidophilus products, cottage cheese, sour cream, etc. The common thing in the technology of manufacturing these products is that they are made from milk or cream by fermentation. The difference is that the starters consist of different cultures of lactic acid bacteria (acidophilus bacillus, lactic acid streptococci, Bulgarian bacillus, etc.); in addition, cultures of milk yeast can be added. The fermented milk product yogurt, the European synonym for the Ossetian word "kefir", does have healing properties, but only if the content of biologically active (live) bacteria in it is not lower than a certain value (according to international standards, any lactic acid bacteria must be at least 106 / ml). Real "live" Yogurt has a shelf life of no more than a week and should only be stored in the refrigerator at a temperature of no higher than 80°C. Long-term storage yogurts (usually imported) undergo heat treatment, which kills the beneficial bacteria they contain.
It would be more honest to have such yoghurts (they are also called"Dead" would be called desserts or drinks based on yogurt. Fresh fruits are not added to yogurts, since the fermented milk environment does not tolerate them, and either regular syrup or pieces of canned fruit are added. Most widely advertised yogurts are nothing more than kefir filled with synthetic "improvers", flavors and preservatives (food additives with the E index), instead of sugar, the sweetener aspartame (E-951) is often used, which often causes allergies, especially in children. Therefore, it is better to buy fresh natural yogurts of local production without any additives.
