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.
Fermented milk products are affordable, tasty, nutritious and easily digestible food. It is also very diverse and very useful.
Fermented milk products are especially useful for those who are trying to bring their weight back to normal. Fasting diets with kefir or yogurt are considered one of the most effective and safest ways to combat excess weight.
These fermented milk products are designed to normalize metabolism, improve digestion and intestinal function, strengthen the immune system, and remove toxic substances from the body.
What is the difference between yogurt and kefir? Which product is healthier?
Similarities between kefir and yogurt:
Both yogurt and kefir are fermented milk products and are made from milk by adding starter and fermenting it under the influence of microorganisms, under given technological conditions.
Both products have the same beneficial effect on the body.
Both kefir and yogurt have unique healing and health properties and are used for medicinal and preventive purposes. Due to the high content of vitamins and microelements, kefir and yogurt increase the overall resistance of the human body, and significantly contribute to the prevention and cure of many diseases.
Natural kefirs and yogurts serve as the richest sources of many useful substances, have a beneficial effect on the functioning of the digestive system and, when included in various diets, help the body quickly and effectively get rid of toxins and extra pounds.
However, with all this, each of the drinks has its own advantages.
Differences between yoghurts and kefir:
So what is the difference between kefir and yogurt? Only a variety of microorganisms that are used to ferment milk.
To turn milk into yogurt, a starter containing a mixture of two cultures, Bulgarian bacillus and thermophilic streptococcus, is used. And to prepare kefir, you need a different, more complex starter culture, consisting of a symbiosis of more than twenty different components (lactic acid streptococci and bacilli, various yeasts, acetic acid bacteria, etc.). There is one more nuance: kefir can be prepared from both skim and whole milk, and yogurt is produced mainly from low-fat raw materials.
As a result, the products are different, kefir is a more complex product with a low protein content, and yogurt usually has more protein than kefir. Kefir contains bacteria that can settle on the intestinal walls and help restore its normal microflora. Bacteria from natural yogurt are not able to do this, but they perfectly cleanse the intestinal tract of harmful microorganisms. Moreover, yogurt copes with this task much better than kefir.
In addition, drinks differ from each other in taste. If kefir has a pronounced sour taste, then natural yogurt has a light neutral taste. Food flavoring additives are not allowed in kefir, and various fruit fillings are often added to yogurt.
For weight loss or fasting days, you can choose both kefir and yogurt, but yogurt should only be natural, without sugar and other additives.
Kefir and yoghurt production technology:
The technologies for preparing both kefir and yogurt are similar - both of these products are obtained as a result of the interaction of milk with a special starter. But the composition of the starter for drinks is completely different. Yogurt is obtained after the fermentation of milk and pure lactic acid bacteria, and kefir is based on the fermentation of a more complex fungal kefir starter.
The technology for preparing both products includes operations such as: cleaning and normalizing milk for fat; dispersing and homogenizing milk formula; pasteurization and cooling to fermentation temperature; introduction of starter and ripening; cooling to 10 - 12 °C and maturing for 12 - 24 hours; cooling to 4 - 6 °C, bottling and packaging.
In the industrial preparation of kefir and yogurt, food production equipment similar in purpose and design is used. The standard set of technological equipment for a workshop for the production of fermented milk products includes installations for receiving milk raw materials and accounting for them; containers for storing raw materials and finished products, fermenting and maturing industrial semi-finished products; heat exchange equipment; installations for mixing and dispersing raw materials; various food pumps; equipment for homogenization and pasteurization; installations for packaging yoghurts and kefir in consumer packaging.
Ready-made kefir and yoghurt are stored in special refrigerators, otherwise the products may spoil before reaching the consumer.
What to choose - kefir or yogurt?
To the question “Which is healthier - kefir or yogurt?” There is no clear answer! Both products are useful, and only you can decide which one you prefer.
However, given the fact that real “live” yogurt is very rare these days, and stores sell mainly sterilized and flavored dairy products with a long shelf life, it can be assumed that plain kefir is probably healthier.
When making a choice, you need to remember the need for variety in nutrition. Fermented milk products based on different starter cultures have different effects on the intestinal microflora. This means that it is healthier to combine different products: yogurt, kefir, fermented baked milk, kumiss, ayran, tan, etc.
For your health, consume those dairy products that you like and do not cause discomfort, and receive not only great pleasure, but also significant benefits for the body.
Differences and beneficial properties of yogurt and kefir.
Yogurt and kefir are very healthy fermented milk products. They are usually used during a diet in order to cleanse the digestive tract and saturate the body with vitamins and microelements. In addition, the high protein content and low fat and carbohydrate content allows you to quickly bring your weight back to normal. Yogurt and kefir are different from each other. In this article we will tell you what is the difference between these two products.
What are yogurt and kefir, what is the difference between them: comparison
Yogurt and kefir are fermented milk products. The difference is that completely different bacteria are used to prepare them. When preparing yogurt, Bulgarian bacillus and thermophilic streptococcus are used. That is, only two microorganisms are involved in the creation of yogurt. More than 20 sticks are used to make kefir. This is a peculiar mixture of fermented milk microorganisms. In addition to Bulgarian bacillus and streptococci, this mixture also contains yeast and acetic acid.
Actually, due to the use of completely different starters, products with different tastes are obtained. Kefir has a pronounced sour taste. Yogurt has a neutral taste, so it can be supplemented with a variety of fruit additives, such as jam, marmalade or fresh berries. Such additives are usually not added to kefir.
What is healthier, better, tastier: yogurt or kefir?
In general, the benefits of these two products are somewhat different, but it is impossible to say which one is better. It all depends on the purpose and your problems.
If you have dysbiosis or indigestion, then it is best to use kefir. Since it contains a larger number of bacteria and they will be able to saturate the intestines with the necessary microflora, and also restore it. If you have problems with bowel movements and constipation, then in principle you can use yogurt. It has a laxative effect.
If you evaluate the benefits during weight loss, then these products should be alternated. Especially if you are on a protein diet. In this case, there are some problems with stool, so alternating yogurt and kefir would be an ideal option. In this case, kefir will be used to saturate the body with nutritional vitamins and microelements, and yogurt will be used to solve problems with stool.
Regarding tastes, this is a controversial issue, since kefir generally has a sour taste. Yogurt is neutral. Therefore, various sweeteners, dyes and flavors are introduced into it. But this is only in production conditions. Some companies produce only natural products. Therefore, jam, fresh fruit and sugar are used as additives to yogurt. It is impossible to say unequivocally that kefir or yogurt is more delicious. These products are not for everyone. Girls mostly prefer yogurt. It has a sweet taste, it is varied, and you can choose what you like. Kefir from almost all manufacturers has a similar taste.
Vitamins and beneficial microelements in kefir and yogurt: where to find more?
These products are similar in the amount of vitamins, but there are some differences in the recipe for their preparation. It is worth noting that kefir is most often prepared with a fat content of 2.5 and 3 2%. This is due to the fact that both whole and skim milk can be fermented. Therefore, at the end you will get full-fat or low-fat yogurt. But with a lot of protein and low carbs.
If whole milk is fermented, you will get a fatty product, with a higher percentage of fat content, but also rich in proteins. As for yogurt, it is mainly made from skim milk. Therefore, the resulting product is less fatty, but higher in calories. This is because sugar and flavoring agents are added to it. Often these are fresh fruits, berries, muesli, nuts or cereals.
Kefir vitamins:
Kefir and yogurt contain almost the same amount of vitamins A, B and D. But it is worth noting that in baby food you should give preference to higher-fat yogurts and kefirs. Since it is fat that allows calcium and vitamin D to be absorbed.
Vitamins in yogurt:
| per 100 grams of product | vitamin content, mg |
|---|---|
| Vitamin A | 0.01 |
| Vitamin B1 | 0.03 |
| Vitamin B2 | 0.15 |
| Vitamin B3 | 1.2 |
| Vitamin B5 | 0.3 |
| Vitamin B6 | 0.05 |
| Vitamin C | 0.6 |
It is vitamin D that allows calcium to be absorbed. Fatty foods contain much more of this vitamin than low-fat foods. It is thanks to calcium that fermented milk products, namely kefir and yogurt, are recommended for young children. Because they promote the development of the skeleton and bone tissue and prevent diseases such as rickets.
What is the difference between starter cultures for yogurt and kefir?
The composition of the products is somewhat different due to the starters used. Yogurt contains only two microorganisms, while kefir contains more than 20. Therefore, it is believed that kefir is a more universal product that will help normalize the microflora in the intestines. It will also prevent the development and growth of pathogenic microorganisms. Scientists have proven that those who take yogurt and kefir in sufficient quantities, that is, daily, are less likely to be susceptible to viral infections of the gastrointestinal tract.
As you can see, yogurt and kefir are quite healthy products, despite the fact that kefir contains more microorganisms. This does not mean that the product is more useful. It all depends on the specific purpose and your problems. It is best to alternate kefir and yogurt.
VIDEO: Yogurt and kefir
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.
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.
What is healthier: kefir or yogurt?
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 applies, for example, to 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?
- It is one of the best products for the immune system, 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.
- Regular consumption of kefir at night, according to many doctors, helps improve immunity. The benefits of acidophilus, another effective fermented milk product produced on a fungal basis, are usually assessed from the same perspective.
- There is a slight calming effect of kefir.
- It has a barely pronounced diuretic effect.
- Lactose, a valuable carbohydrate from the group of disaccharides found in milk and dairy products, is best absorbed from kefir.
