Acidified milk products

Introduction:

Acidified milk products are milk products in which the so-called thickening, i.e. the coagulation of protein, is achieved due to lactic acid bacteria. Typical products are buttermilk, yoghurt, whey, quark, sour milk cheese, ayran or kefir. Depending on the product and the choice of bacterial strains, the product can taste mild or even strongly acidic.

Health:

Because of the bacteria they contain, sour milk products have a positive effect on the human body. The effects are particularly related to the intestinal flora. The lactic acid bacteria contained act as probiotics, which have a positive effect on digestion, among other things. In addition, sour milk products are usually also edible for people with lactose intolerance, as the acidification process partly causes the breakdown of lactose.

Alternatives:

Vegetable substitutes such as soy yoghurt or soy-based crème fraîche can also be made with lactic acid bacteria cultures.

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Average nutritional values	per 100 g