KEFIR OR YOGHURT?

Many people believe that since yogurt and kefir are fermented milk products, there is not much difference between them. This is not true. The differences between yogurt and kefir range from differences in production and the types of bacteria present in them, to different effects on human health.

Differences between kefir and yogurt when preparing

There are two types of yogurt: mesophilic and thermophilic.

Mesophilic yogurt means it is cultured at room temperature.

Thermophilic yogurt during manufacture, it requires a certain temperature range for incubation of bacteria. A special yogurt maker in Dnepropetrovsk will help you make thermophilic yogurt at home. During the preparation of yogurt, it maintains a certain temperature, which contributes to the correct cooking process.

Kefir is a mesophilic culture, manufactured at room temperature.

There is also a difference in what is used to make a new batch of product.

New batch yogurt is being prepared by adding a small amount of yoghurt from a previous batch to fresh milk. Yogurt can also be made from dry starter culture.

Kefir is produced using milk fungus (kefir grains). The number of gelatinous grains of this mushroom will increase with each new batch of kefir. When the kefir is ready, these grains are simply removed from the newly made batch and added to fresh milk to make the next batch. Kefir grains can also be purchased in the form of a dry starter.

What contains more bacteria - Yogurt or Kefir?

Yogurt and kefir differ in the types of bacteria they contain. And the drinks themselves differ in their effect on the body; they perform different tasks.

Yogurt contains two types of bacteria: Bulgaricus Lactobacillus and Streptococcus termophilus.

Kefir contains dozens of different types of lactic acid bacteria:

Lactobacillus acidophilus
- Lactobacilli brevis
- Lactobacilli casei
- Lactobacilli casei subsp. Rhamnosus
- Lactobacilli casei subsp. pseudo-plantarum
- Lactobacilli paracasei subsp. Paracasei
- Lactobacilli cellobiosus
- Lactobacilli delbrueckii subsp. Bulgaricus
- Lactobacilli delbrueckii subsp. Lactis
- Lactobacilli hilgardii
- Lactobacilli johnsonii
- Lactobacilli kefiri
- Lactobacilli kefiranofaciens
- Lactobacilli kefirgranum
- Lactobacilli parakefir
- Lactobacilli lactis
- Lactobacilli plantarum
-Bifidobatteri
- Lactococci lactis subsp. Lactis
- Lactococci lactis var. diacetylactis
- Lactococci lactis subsp. Cremoris
- Streptococci salivarius subsp. Thermophilus
- Streptococci lactis
- Leuconostoc cremoris
- Lieviti
- Acetobacter aceti
- Acetobacter rasene

Bacteria in yogurt help the digestive tract cleanse, yogurt is easily digestible and provides food for the bacteria that inhabit a healthy intestine.

Bacteria pass through the gastrointestinal tract without staying there.

Bacteria in kefir on the contrary, they can settle in the intestines and colonize it.

In addition to a large number of beneficial bacteria, kefir also contains yeast, which benefits the body. But yeast produces small amounts of alcohol, so kefir contains up to about 0.07% alcohol.

What tastes better: yogurt or kefir?

Yogurt has a tart, creamy taste and smooth texture.

Kefir also has a tart taste, but may still have a subtle aftertaste of yeast and alcohol.

We all know that yogurt is eaten with spoons, and kefir can even be drunk through a straw. Yogurt has a thicker consistency than kefir, with the same fermentation time.

CONCLUSION. Yogurt and kefir are healthy fermented milk products that perform different, different useful tasks in the body. π

The benefits of fermented milk lie in the large number of bacteria it contains. They have a beneficial effect on the intestinal microflora, cleanse the body of waste and toxins, and increase immunity. Of all the variety of such products, kefir and yogurt are in first place in popularity. Tasty and low in calories, they are easily absorbed by the body and have virtually no contraindications. They may even be recommended for consumption by people who are allergic to milk sugar. Many people do not see any difference between kefir and yogurt, since they are equally healthy. And yet there is a difference.

Firstly, it's taste. Kefir is a sour drink, sometimes it can be slightly carbonated towards the end of its shelf life, while yogurt most often has a thick consistency with a delicate taste.

Secondly, despite the fact that both fermented milk products are made from milk in the same way, fermentation, the process itself is different. 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.

Third, the difference is in the starter. For kefir, a kefir grain starter is used, which contains several dozen milk bacilli. They are able to settle on the intestinal walls, well restoring the microflora. Therefore, kefir is often prescribed as a remedy after infections and the use of antibiotics. Only two types of bacteria are added to yogurt: Bulgarian bacillus and thermophilic streptococcus. Once in the body, they pass through the intestines, removing toxins along with them ( read also: “6 health benefits of yogurt for glowing skin”). So if you need to quickly and thoroughly cleanse yourself of harmful toxins, you should give preference to yogurt.

There is no clear answer to the question of what is healthier for the body, kefir or yogurt. Here everyone decides for himself. Today on store shelves you can see a wide range of fermented milk products. And in all this diversity, it is sometimes difficult to find a truly high-quality product.

What should you pay attention to when choosing kefir and yogurt?

“First of all, look at the label and read the ingredients. The number of living beneficial bacteria in real yogurt and kefir should be at least 107 CFU (colony-forming units of lactic acid bacteria) per 1 gram. of the product throughout its shelf life. Number of yeast CFU in 1 g. kefir should be at least 104 CFU/g,” says Irina Salkova, head of the laboratory of the agro-industrial holding “The Cheburashkin brothers. Family farm» , – Protein content per 100 g. There should be at least 3 grams of product in kefir, and 3.2 grams in yogurt. At the same time, the mass fraction of fat in products can be different - from 0.1 to 10%. Shelf life also indirectly indicates the naturalness of the product: the shelf life of natural yogurt and kefir is no more than 2 weeks at a temperature tо= 4±2оС.”

It has been proven that when consumed only 200 grams. fermented milk products per day, the body's protective functions against viruses and infections are significantly increased. It is good if the daily diet includes several different drinks. For example, yogurt is great for breakfast or as a small snack during the day, while kefir is best for dinner. They can be consumed either in pure form or with various additives.

Kefir goes well with fresh vegetables, especially green ones, yogurt - with dried fruits, muesli, cereals and nuts. Also, fermented milk products are a good addition to cereal dishes: porridge, bran. In this combination, they enhance the processes of cleansing the body of harmful substances. But you shouldn’t use fermented milk with non-dairy proteins, since they don’t interact with each other in any way. Therefore, it is better to avoid combining kefir and yogurt with eggs, fish, seafood and meat. In addition, kefir and yogurt are increasingly used to prepare desserts and as a base for salad sauces. Such dishes are distinguished by their original taste and lightness.

Recipes that may be useful to you

Yogurt sauce for vegetable salad

Ingredients:

450 ml. natural yogurt

2-3 cloves of garlic

Due to their healing properties, both kefir and yogurt are essential elements of proper nutrition. Made from natural milk, they contain all its beneficial substances in a form more accessible to humans. They take much less time to digest. Vitamins and microelements from yogurt and kefir are absorbed much faster than from milk.

Kefir and yogurt are recommended even for those people for whom milk is taboo due to lactose intolerance. They have no analogues in dietary nutrition, there is nothing to replace them in health-improving diets, they are equally useful for both adults and children.

Kefir is called a gift from heaven, and the ancient translation of the word yogurt means long life. The fact that the age of centenarians in the Caucasus often exceeds the century mark is largely due to the traditional fermented milk products that form the basis of local cuisine.

Preparation of yogurt and kefir

Irina Salkova, head of the laboratory of the Cheburashkin Brothers company, tells the story. Family Farm":

To obtain kefir, a kefir starter based on live kefir grains is added to whole or skim milk after pasteurization and cooling to fermentation temperature. It is a symbiosis of lactic acid microorganisms and milk yeast. They are the ones who trigger the process of lactic acid and alcohol fermentation, which results in kefir containing lactic acid, carbon dioxide, B vitamins (B2, B3, B6, B9, B12), micro- and macroelements, enzymes, easily digestible proteins, polysaccharides and other beneficial substances.

It is important that kefir can be used for the treatment and prevention of gastrointestinal diseases, since the microorganisms that make up the kefir starter are antagonists of pathogenic and opportunistic microflora.

When producing yogurt, a starter containing Lactobacillus bulgaricus and Streptococcus thermophiles is added to whole or normalized pasteurized milk. Bulgarian stick is an essential component of real yogurt. During the fermentation process, Bulgarian bacillus microorganisms produce vitamins and amino acids that are involved in the processes of suppressing pathogenic intestinal microflora.

Kefir and yogurt: which is healthier?

So, the differences in the processes that kefir and yogurt cause in the body are dictated by the different composition of their starter cultures. In yogurt, lactic acid fermentation occurs, and in kefir, due to the presence of acetic acid bacteria, alcoholic fermentation is added to it.

The carbonic acid and acidity of kefir give it tonic properties and an invigorating, pungent taste, but make it unsuitable for people with high stomach acidity. For those suffering from gastritis or stomach ulcers, yogurt is the best option. Its delicate creamy taste and the absence of yeast microorganisms neutralize the acidic environment and calm the stomach.

Yogurt and kefir have equally positive effects on the immune system. They stimulate cardiac activity and metabolic processes, calm the nervous system and reduce cholesterol levels in the blood, improve the condition of the skin, nails and hair.

With the help of beneficial bacteria that can settle on the inner surface of the intestine, kefir restores its microflora and eliminates dysbiosis acquired, for example, as a result of treatment with antibiotics.

Yoghurt bacteria, unlike kefir bacteria, do not form colonies of beneficial microorganisms, but they excellently cleanse the intestinal tract of harmful pathogens, such as dysentery bacillus or a strain of Staphylococcus aureus.

More than a hundred years ago, microbiologist and Nobel Prize laureate Ilya Mechnikov experimentally established that the Bulgarian bacillus is the most active and resilient of all known lactic acid bacteria. Thanks to its effect, acid is produced that suppresses putrefactive processes inside the intestines.

Considering the Bulgarian stick to be the main remedy in the fight against aging, Mechnikov still believed that it was necessary to alternate kefir and yogurt. He explained this by the fact that long-term use of one product leads to “acclimatization” of one type of bacteria in the intestine and, accordingly, to a weakening of the therapeutic and preventive effect.

How to buy natural yogurt and kefir: read the label

The number of living beneficial bacteria in real yogurt and kefir must be at least 107 CFU (colony-forming units of lactic acid bacteria) per 1 g of product throughout its shelf life.

The number of yeast CFU in 1 g of kefir should be at least 104 CFU/g. The protein content per 100 g of product in kefir should be at least 3 g, and in yogurt - 3.2 g. At the same time, the mass fraction of fat in products can be different - from 0.1 to 10%.

Shelf life also indirectly indicates the naturalness of the product: the shelf life of natural yogurt and kefir is no more than 2 weeks at a temperature of 4±2°C.

When choosing products, many people focus on texture. As kefir is stored, it becomes more heterogeneous, but the more homogeneous consistency of yogurt does not change over time, maintaining a constant thickness.

The calorie content of yogurt can reach up to 90 kilocalories, and the energy value of kefir usually does not exceed 60 kcal.

When choosing between kefir and yogurt, you need to remember that both products improve health, but their sweetened versions reduce this positive effect to zero. For example, the beneficial substances of kefir and yogurt strengthen gums, and the sweetener in yogurt destroys tooth enamel.

Kefir is often produced without additives, and yogurt producers like to “decorate” it with dyes and flavor improvers, thickeners and emulsifiers, sweeteners and additives from pieces of berries and fruits.

A reasonable and thoughtful buyer will never buy a kefir product, yogurt maker or biogurt instead of real kefir and yogurt, no matter how original the jar or bright box the product itself is packaged in. The same marketing ploy - the words “eco”, “super”, “max”, “fresh”, “green”, “rustic”.

When making your choice between kefir and yogurt, take the advice of the authoritative “kefir guru” Ilya Mechnikov - alternate these products in your diet, and then their total benefits will increase.

Everyone has heard about the benefits of fermented milk products, and in Russia, kefir has long been considered the leader in this area: more than one generation has grown up on it. Yogurt - an overseas guest, which at first was perceived exclusively as a delicious dessert, over time began to be positioned as an alternative to kefir. There is no clear answer to the question of what is healthier – kefir or yogurt.

What is the difference between kefir and yogurt? Just a variety of microorganisms that are used to ferment milk. Yogurt will be obtained if a protosymbiotic mixture of two pure cultures is added to milk - the so-called Bulgarian bacillus and thermophilic streptococcus. The mixture of microorganisms necessary to produce kefir is more extensive: these include streptococci, lactic acid bacilli, acetic acid bacteria, and yeast. And one more nuance: kefir can be made from both skim and whole milk, and yogurt is prepared mainly from low-fat raw materials. A type of kefir grain is the Tibetan milk fungus.

Which is healthier?

Both products have a beneficial effect on the functioning of the digestive system and, when included in various diets, help to quickly and effectively get rid of extra pounds. But, taking into account the fact that real live yogurt is very rare, and stores sell sterilized and flavored ersatz, simple kefir is still healthier.

Actually, live yogurt, about the merits of which so much is said and written, is nothing more than biokefir. It is then given a “marketable appearance” using thickeners such as starch, synthetic flavor and odor enhancers, dyes and preservatives. In theory, any high-quality “live” fermented milk product should not be stored in a refrigerator for more than one week. The same thing, for example, applies to blue cheeses, the benefits and harms of which force nutritionists to engage in endless discussions. If the shelf life is extended to almost a month, then you can be sure: the substance in a beautiful plastic jar has nothing in common with natural yogurt. By the way, in Bulgaria, which is known as the birthplace of yogurt, the quality criteria for this lactic acid product are quite strict: sugar, thickeners, milk powder and other excesses are completely excluded from the recipe. But Russian yogurt producers use these components all the time.

So, what benefits will natural kefir bring to the body?
1. It is one of the best products for immunity, as it stimulates the functioning of the intestinal microflora - in the language of professional doctors this is called “probiotic effect”. Improving metabolism is inextricably linked with such processes.
2. Regular consumption of kefir at night, according to many doctors, helps improve immunity. From the same perspective, the benefits of acidophilus, another effective fermented milk product produced on a fungal basis, are usually assessed.
3. There is a slight calming effect of kefir.
4. Has a barely pronounced diuretic effect.
5. Lactose, a valuable carbohydrate from the group of disaccharides found in milk and dairy products, is best absorbed from kefir.

P.S.: If you want to supplement the material about the benefits of kefir and yogurt and express your opinion on this topic, you can add a comment right under this article.

All over the world, dairy products are popular as easily digestible, affordable and tasty food. And I can't imagine my diet without them. Representatives of the “dairy” team, such as yogurt and kefir, contain a lot of calcium and also help normalize digestion. Perhaps an unexpected question occurred to you at the supermarket shelf in the dairy section: What to buy: yogurt or kefir? Especially if you are a lover of both.

If both kefir and yogurt are available on the modern market, then this, of course, may be the result of artificial marketing, when marketers strive to cover more market segments (if you don’t like yogurt, then buy our kefir/Snowball/Acidophilus). But is this true in the case of yogurt and kefir? More likely no than yes. After all, yogurt is a fermented milk product made from milk (both powdered and whole) by adding a starter culture (lactic acid streptococci and Bulgarian bacillus). At the same time, yogurt allows the addition of fillers. However, in Bulgaria (considered the birthplace of yogurt), yogurt cannot contain sugar or other additives by law. It is necessary to understand that regulations controlling the production of dairy products vary from country to country. Initially, both products tasted unsweetened, namely sour. Kefir is a fermented milk drink, for the preparation of which a starter is used, consisting of two dozen different yeasts and microorganisms. Therefore, kefir is a more complex product than yogurt. In general, the protein content in the finished product for kefir is slightly lower than for yogurt.

As we have already seen, the opinion “yogurt is sweet and kefir is unsweetened” is irrelevant.

Conclusions website

1. To turn milk into yogurt or kefir, different starters are used;
2. On average, the protein content of yogurt is higher than that of kefir;
3. Fillers are quite rare in kefir.