Dairy products are delicious, very healthy and easily digestible food that almost everyone likes. One of the advantages of such products is the wide variety of species. A modern consumer can go to a nearby store and purchase kefir, yogurt or other fermented milk products, taking into account their taste preferences.

Kefir and yogurt help people who want to become the owner of an ideal figure to normalize weight. Fasting days on fermented milk products are the safest and most effective. Many people are interested in questions: what is the difference between kefir and yogurt, which products are healthier?

Similarities between yogurt and kefir

Products are made from milk with the addition of sourdough. As a result of the fermentation process and under the influence of microorganisms, kefir or yogurt is obtained. At the same time, certain technological conditions and technologies are necessarily observed. Some manufacturers of yogurt and other fermented milk products comply with GOSTs.

Both kefir and yogurt have a beneficial effect on the body:

• products contain a large amount of vitamins and valuable trace elements;
• products help to normalize the work of the gastrointestinal tract;
• kefir and yogurt help strengthen the immune system and optimize metabolism;
• products help to remove toxic compounds and toxins from the body;
• yogurt and kefir help prevent the formation of certain diseases.

Dairy products promote weight loss, therefore they are an integral part of numerous and most common diets.

Main differences

Manufacturers and suppliers of kefir use a complex sourdough to make the product, which includes more than twenty ingredients: various types of yeast, streptococci, various bacteria and other components. Skimmed or whole milk can be used in production.

For the manufacture of yogurt, mainly skimmed milk and sourdough are used, which contain two cultures: thermophilic streptococcus and Bulgarian sticks.

As a result of the use of different technologies and components, kefir has a more complex composition with a low protein content. It contains microorganisms that can take root in the intestines and normalize the microflora there. It is worth noting that the microorganisms of natural yogurt do not have such an effect, but they are able to cleanse the intestines of harmful compounds and bacteria. Also, the products differ from each other in taste properties. Various fillers are often added to yogurt.

Have you ever wondered how yogurt differs from kefir, what is the difference between them? If you are trying to eat right, build a diet in such a way as to improve health and improve shape, then knowing the answer to this question will certainly not hurt. And to the question of what is healthier, kefir or yogurt, - too. Let's take a closer look at these close relatives and find out if any of them should be given a clear preference.

Both drinks are obtained as a result of fermentation (fermentation) of pasteurized milk, to which lactic acid bacteria are added. Additionally, yeast can be added to kefir, enriching it with B vitamins. Sour-milk drinks are much more valuable than their basis - milk. They are also the best source of protein, vitamins and minerals. But there is a difference between kefir and yogurt. What is it, besides the obvious things - texture and taste?

What is the difference between yogurt and kefir?

Kefir comes from the Caucasus, where it was made from cow's or goat's milk. Today, the drink is produced using modern technological lines. Kefir is made from pasteurized milk subjected to mixed fermentation - alcohol and sour milk. This process is made possible by the addition of a starter made from kefir fungi or a pure bacterial culture vaccine. Kefir fungus is a symbiotic system of 10 different microorganisms, in particular, lactic acid bacteria, lactobacillus bacteria, yeast (in the case of biokefir - bifidobacteria), etc. Fermentation lasts 1-3 days in hermetically sealed vessels at a temperature of 12-14 degrees. Ready kefir has a slightly sour taste, slightly foamy and has a consistency similar to sour milk.

India is considered the birthplace of yogurt. This fermented drink was also popular in some Asian and African countries, and arrived in the Balkans through Turkey. It is made from normalized milk that has been thickened, pasteurized and sour by adding pure cultures of the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. And probiotic yogurt should also have strains of lactic acid sticks. Fermentation lasts about 12 hours at a temperature of 40-45 degrees. The fat content of yogurt ranges from 0.5 to 8% in the creamy variety.

Avoid fruit products that have added sugar, flavorings, and colorings during the manufacturing process. Natural yogurt is considered the best for health.

Thus, the difference between kefir and yogurt lies in the different set of active microorganisms used for fermentation of milk and the construction of technological production processes. But for those who love both yogurt and kefir, it is probably more important what is the difference in the effects of these fermented milk products on the body. Let's look at these seemingly "twin brothers" from this point of view.

What is healthier - kefir or yogurt: choose the best drink for yourself

What is better to drink - kefir or yogurt? The answer to this question cannot be unambiguous, because it depends on the tasks that a particular person sets for himself when using these fermented milk products, on his health problems, and so on. To do this, you need to know the capabilities of both.

Yogurt (natural)

Calories: 61 kcal / 100 g

Action:

• helps to cleanse the gastrointestinal tract from toxins and toxins, in this regard it is more effective than kefir;
• prevents the development of pathogenic bacteria;
• strengthens the body's immunity;
• accelerates recovery after antibiotic treatment, as it restores the bacterial flora in the intestine;
• has a calming effect on nervous excitement, hyperactivity and insomnia;
• they should be eaten more often by people with an increased risk of developing diabetes and atherosclerosis;
• facilitates the synthesis of vitamins in the body;
• contains much more niacin than competitors (milk, kefir - 0.1 mg / 100 ml, buttermilk - 0.5 mg / 100 ml, yogurt - 5.1 mg / 100 ml);
• promotes the absorption of iron;
• helps with constipation and flatulence.

Kefir

Calorie content: 51 kcal / 100 g

Action:

• contributes to the colonization of the intestines with the “right” microorganisms to a greater extent than yogurt;
• affects the secretion of bile and gastric juices in the gastrointestinal tract, as well as intestinal motility. Therefore, it can be recommended to people with disorders in the digestive system;
• has the ability to break down carcinogenic compounds that enter the body with food; thanks to antibiotic substances, it inhibits the development of pathogenic bacteria present in the gastrointestinal tract;
• excites, stimulates appetite;
• regulates the level of cholesterol in the blood and lowers blood pressure;
• regulates metabolic processes;
• improves the absorption of proteins and calcium;
• supports the functioning of the nervous system, since it contains quite a lot of B vitamins;
• demonstrates antitumor activity, can inhibit the development of certain types of cancer, such as colorectal.

The use of sour-milk drinks in the kitchen

Fermented dairy products must be present in the daily diet. Natural yogurt is an excellent base for making sauces for salads, dips. It can also be used to whiten soups. Thick creamy yoghurt goes well with honey and caramelized nuts, with muesli or fresh vegetables and fruits. And kefir can simply be mixed with strawberries, bananas, blueberries, raspberries or cherries for delicious refreshing smoothies. Lush pancakes with apples or pancakes on kefir are also very tasty. And in summer there is nothing better than young potatoes with dill washed down with this fermented milk drink.

Yoghurts or kefirs contain live cultures of bacteria that inhibit the development of unfavorable flora in the intestines, facilitate the process of assimilation of the nutrients contained in dairy drinks by the body, and help the body in other ways. Therefore, knowing or not knowing how yogurt differs from kefir, you need to use both drinks, because the arsenal of their beneficial properties differs unprincipled, only in nuances. Foods have very similar nutritional values, vitamins and minerals are contained at very similar levels, with no major differences that could significantly affect our diet. Therefore, even deciding what is more useful for you - kefir or yogurt, you should not completely forget about the product that you considered less valuable, and be guided by preferences and common sense.

Everyone has heard about the benefits of fermented milk products, and in Russia for a long time kefir has been considered the leader in this area: more than one generation has grown on it. Yoghurt is an overseas guest, which at first was perceived exclusively as a delicacy dessert, over time began to be positioned as an alternative to kefir. There is no single answer to the question of which 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 turn out if a protosymbiotic mixture of two pure cultures is added to milk - the so-called Bulgarian stick and thermophilic streptococcus. The mixture of microorganisms necessary to obtain kefir is more extensive: these are streptococci, and lactic acid bacilli, and acetic acid bacteria, and yeast. And one more nuance: kefir can be made from both skimmed and whole milk, and yogurt is prepared mainly from fat-free raw materials. A variety of kefir fungus is Tibetan milk mushroom.

What is more useful?

Both of these products have a beneficial effect on the functioning of the digestive system and, being included in various diets, help to quickly and effectively get rid of extra pounds. But, given the fact that real live yogurt is a rarity, and sterilized and flavored ersatz are sold in stores, plain kefir is still healthier.

Actually, live yogurt, about the merits of which so much is said and written, is nothing more than biokefir. “Market appearance” is then given to it with the help of thickeners like 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, for example, applies to blue cheeses, the benefits and harms of which force nutritionists to conduct 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 to do 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 manufacturers 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 work of the intestinal microflora - in the language of professional doctors, this is called "has a probiotic effect." Improved metabolism is inextricably linked with such processes.
2. Regular use of kefir at night, according to many doctors, improves immunity. From the same positions, the benefits of acidophilus, another effective fermented milk product produced on a fungal basis, are usually evaluated.
3. There is a slight calming effect of kefir.
4. It has a barely pronounced diuretic effect.
5. Lactose is best absorbed from kefir - a valuable carbohydrate from the group of disaccharides found in milk and dairy products.

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 below this article.

If you only drink a glass fermented milk product per day, you can significantly improve your health. Kefir or yogurt? We figure out what to choose and how to use it correctly.

The benefit of "sour milk" lies in the large number of bacteria contained in it. They have a beneficial effect on the intestinal microflora, cleanse the body of toxins and toxins, and increase immunity. Of the variety of such products, kefir and yogurt are in first place in popularity. Delicious and low-calorie, they are easily absorbed by the body and have virtually no contraindications. They may even be recommended for people who are allergic to milk sugar. Many do not see any difference between kefir and yogurt, as they are equally healthy. And yet there is a difference.

• First, it's taste. Kefir - a sour drink, sometimes by the end of the shelf life it can be slightly carbonated, while yogurt most often has a thick texture with a delicate taste.
• Secondly, despite the fact that both fermented milk product are made from milk in the same way - fermentation, the process itself is different. Only occurs in yogurt lactic fermentation , while in kefir, due to the presence of natural yeast, alcohol fermentation is added to lactic acid fermentation.
• Thirdly, the difference in leaven. For kefir, kefir fungus starter is used, which contains several dozen milk bacilli. They are able to settle on the intestinal walls, restoring the microflora well. 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 bacterium and Streptococcus thermophilus. Once in the body, they pass through the intestines, removing toxins with them. So if you need to quickly and well cleanse yourself of harmful toxins, you should give preference to yogurt.

There is no single answer to the question of what is more beneficial for the body, kefir or yogurt. Here everyone decides for himself. Today, on the shelves of stores you can see a large assortment of fermented milk products. And in all this diversity, it is sometimes difficult to find a really 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 live beneficial bacteria in real yogurt and kefir should be at least 107 CFU (colony-forming units of lactic acid bacteria) per 1 g of the product throughout its shelf life. The amount of CFU yeast in 1 g of kefir should be at least 104 CFU / g, - says Irina Salkova, head of the laboratory of the Cheburashkin Brothers agricultural holding. Family Farm”, - 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%. Expiration dates also indirectly indicate the naturalness of the product: the shelf life of natural yogurt and kefir is no more than 2 weeks at a temperature of tо = 4 ± 2 ° C.

It has been proven that with the use of only 200 grams of fermented milk products per day, the body's protective functions against viruses and infections increase significantly. At the same time, 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. You can use them both in pure form and with various additives. Kefir goes well with fresh vegetables, especially green ones, yogurt with dried fruits, muesli , cereals and nuts. Also fermented milk is a good addition to cereal dishes: cereals, bran. In this combination, they enhance the processes of cleansing the body of harmful substances. But with proteins of a non-dairy group, you should not use sour-milk ones, since they do not 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 for making desserts and as a base for salad dressings. Such dishes are distinguished by their original taste and lightness.

Yogurt vegetable salad dressing

Ingredients: 450 ml natural yogurt, 1 cucumber, 2-3 garlic cloves, 1 tbsp. olive oil, half a teaspoon of dried mint.

1. Combine yogurt, oil and mint and garlic. Whisk in a blender.
2. Peel the cucumber, cut into small cubes, add to the mixture and mix.
3. Add chilled sauce to salads.

Beat the rest of the ingredients well with a mixer (about 3 minutes). Then add the cooled gelatin and beat the same amount again.

Pour the resulting mass into molds and refrigerate for 3-4 hours.

Decorate the finished dessert with berries, chocolate, nuts, mint leaves.

Yogurt and kefir belong to the group of natural fermented milk products. They are popular due to their healing properties. Both products are quickly absorbed, contribute to weight loss, they are recommended for dietary nutrition.

starter cultures

Kefir sourdough is a product of symbiosis of many strains of lactic acid bacteria ( bifidobacteria Bifidobatteri, streptococci Streptococcus termophilus and Streptococci lactis, several dozen species of lactobacilli Lactobacilli and other beneficial microorganisms).

There are only two components in yogurt starter - Bulgarian stick Bulgaricus Lactobacillus and thermophilic streptococcus Streptococcus termophilus.

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 fermentation occurs, while in kefir, due to the presence of natural yeast, alcohol 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 figures are growing, endowing kefir with tonic properties.

In the gentle, slightly sour taste of kefir, towards the end of its shelf life, a characteristic taste of yeast appears. The taste of yogurt does not depend on the length of storage, remaining soft, smooth and creamy throughout the entire shelf life.

Consistency, additives and calories

The consistency of yogurt is denser and more homogeneous than that of kefir if it was produced by the thermostatic method and without additives.

Some manufacturers add taste and appearance improvers to yogurt - sweeteners, preservatives, thickeners, emulsifiers, colorants. Such products 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, while for yogurt this figure reaches 90 kcal.

Impact on the human body

Kefir and yogurt also act differently on the human body. Kefir bacteria form colonies on the intestinal walls, restoring its microflora. The mission of yogurt cultures is to cleanse the intestinal tract of pathogens. The Bulgarian stick stamp promotes the rapid absorption of useful components and the removal of harmful substances from the body, killing Staphylococcus aureus and dysentery bacillus.

Kefir takes care of the health of the teeth and strengthens the gums. Natural yogurt without additives has the same properties, but excessive consumption of sweetened yogurt can damage 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 full fat (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 indicator 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.

Prefix " BIO" 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).