Present from the first moments of life, the milk has many qualities. Eaten as is or in the form of cheese, yoghurt … it remains a staple food.
The dairy group includes a large number of foods: milks (Crus, Sterilized, UHT, concentrated …) The cheeses;Yogurts and fermented milks; The creams and desserts.Sour cream and butter are not part of dairy produce but fats.
Various inputs Dairy products contain many valuable nutrients: -Of good quality protein but in smaller quantities than in the meat; -Of fatty acids and cholesterol in greater or lesser amount depending on the degree of “relief” product. 0% The products are indeed virtually devoid of fat;-Of soluble vitamins (such as B vitamins), and fat soluble vitamins (in the case of whole or semi-skimmed) -Of minerals and trace elements in lesser amounts; -Of “sugars” (carbohydrates) whose amount will vary according to the technological process of manufacturing the product.
Rich in calcium This food group is the main source of calcium and covers ¾ of our calcium needs. The calcium in milk and its derivatives is associated with many other nutrients, which in synergy, will promote assimilation and use. Recall that this calcium is the main component of bone matrix.
The cheese: richer than milk All products in this family are derived from milk, they all have the same origin and therefore the same components. The levels and compositions of these foods are similar but vary greatly depending on manufacturing process used. Cheeses such (curd and clotted) have much more substantial levels of fat, protein, calcium … as milk or yogurt.
Yogurt: bacteria live Yoghurt undergo a “lactic fermentation” ( by action of bacteria producing lactic acid will coagulate milk) by means of two bacteria: Streptococcus thermophilus and Lactobacillus acidophilus. To benefit from the designation yogurt, a coagulated milk must contain these two bacteria in quantities defined by regulations.
These preparations may also contain other bacteria such as Lactobacillus casei as is the case for Lc1. In addition of calcium intake, protein, lipid … these coagulated milk, the yogurt, provide live bacteria that have a predominant role in our health because, by colonizing the colon, they protect us from pathogenic bacteria and provide a metabolic role fundamental to the proper functioning of the intestine.
Dairy products should be eaten at every meal for their effects on the intestinal flora symbiotic but especially for calcium intake that must be consistent and distributed throughout the day.