If you hear the term "milk fermented" may be directly given reader Indonesia yogurt products which have been very familiar. But if a visit to Russia, then don't be confused if the rack of dairy products in convenience stores line up an assortment of products with different name and packaging. Yes, in addition to yogurt, Russia has a variety of dairy products a fermentation process of varying composition and pengolahannya. Let's get to know some of them!
1. sour milk Kefir: Russia
The origins of Kefir is from the North Caucasus region (the northern part of the Caucasus, between the Black Sea and the Caspian Sea as well as the European part of Russia). In Russia, kefir can be found in almost any grocery store or supermarket, either large or small. Fermented milk product is very similar to yogurt, even when I first saw it and feel it, I think it is a yogurt in Russia are named differently. Like yogurt, kefir textured thick with slight yellowish color is white, and has a sour taste. However, according to Russia's own person, kefir has more fluid texture and feels more "clean" in the esophagus.
Based on the results of the study more about kefir, I understand that the microorganisms are used to ferment the milk product was different than yogurt. Kefir fermented by using a mixed culture of bacteria and yeast, while yogurt is a fermented lactic acid bacteria only. Some species of bacteria identified in kefir is Lactobacillus spp, Lactococcus spp., Streptococcus thermophilus, Acetobacter aceti, Enterococcus durans, and Leuconostoc spp. several species of yeasts are used include Candida spp., Saccharomyces spp., and Kluyveromyces spp. Cultures of micro-organisms that this make Kefir containing diverse probiotics are more complex that produces a richer in nutrients.
A variety of friendly bacteria in kefir can be more easily established a colony in our digestive tract, making them good support for the fight against various bacteria "evil" (the causes of diseases), while different species of yeasts in Kefir helps our body to control and eliminate yeast that is bad for health. This also helps the intestinal microorganisms digest the food is better, and a softer texture kefir (compared with yoghurt) made it more suitable for baby invalid, consumed, and the elderly. A study also showed that a wide range of microorganisms in kefir making an assortment of high nutritional value that nutrient can enhance our immune system, more effective in inhibiting tumor than yogurt, and reduce disruption.
Kefir can be made using milk from different kinds of animals such as cows, goats, and sheep. But in Russia I find most of kefir is made from cow's milk. Kefir is normally packed in packaging cartons or plastic bottles and vary based on the percentage content of fat (lipids), for example: 1%, 1, 2, 5%, 5%, etc. Basically, don't have a sense of kefir (like plain yogurt). To make it taste more delicious you can add your own flavors, for example with fruit, syrup, or with enough sugar.
2. Smetana: sour cream Russia
Smetana is often called "sour cream Russia" because of its resemblance to a sour cream are commonly known (sour cream or creme fraiche in America in France). This product is different from another in terms of sour cream teksturnya a more condensed, with flavor that is slightly more acidic and higher fat levels (around 15-40%, while the other is usually just a sour cream contains about 10-15% FAT). High fat content makes smetana had a different character of ripe sour cream, smetana will not clot when cooked or added to hot dishes.
The initial process of production of smetana's the separation of components of milk into milk skim (the milk) and cream (milk with a fat content section/lipids). Cream then pasteurized, then added to the culture of lactic acid bacteria fermentation process (also known as the process of salinization). Bacterial culture used for the manufacture of smetana normally consist of a type of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis diacetylactis, and var. Leuconostoc mesenteroides subsp. cremoris.
Like other dairy products, Smetana had high nutritional value. A good quality Smetana contains all essential amino acids. This product also contains lecithin, choline-Phospholipid, and sfingosin that normalize the metabolism of cholesterol and used for the establishment and development of the nervous tissue and the brain in children. Smetana containing all the vitamins contained in milk, including vitamins A, D, and E are badly needed for normal growth in children and to boost the immune system. Smetana had the mineral content of about 0.5-0.6%, includes calcium, sodium, potassium, phosphorus, magnesium, iron and other micronutrients in the form of simple so it's easy to digest.
Smetana is widely used for a variety of dishes typical of Eastern Europe, both on appetizers, main dishes, soups, and desserts. The cuisine of Ukraine and Russia, smetana often added to borscht (a type of stew typical of Russia), and are used as sauces complement to snacks like vareniki (dumplings but it tastes like sweet, usually filled with jam, fruit) and pelmeni (a type of dumpling saltiness, usually stuffed with minced meat).
3. typical Cheese Curds Tvorog: Russia
Tvorog is a type of traditional fermented milk product again Russia. The word "tvorog" can be roughly translated to bahasa Indonesia as "cheese curd", because this product is made through the processing of milk to get dadihnya. Tvorog good quality has a dry, soft texture, and easy-to-terburai (about teksturnya like in between Smetana and cheese, it means the product is more textured than Smetana but not dry sekompak regular cheese).
Tvorog is made with the milk to ferment using bacterial culture or cultures of Lactococci mix thermophillic lactococci and Streptococcus lactis by comparison of 1.5-2.5: 1. The milk is then coagulated backcloth by acids produced by lactic acid bacteria or sometimes with the aid of rennet (complex of enzymes that are produced in mammalian stomach to digest milk, often used in the production of cheese).
The current technology is generally applied to industrial production of tvorog production steps include the following: a clotting factor by milk of acid-forming bacteria curd, curd processing and separation, followed by compaction, cutting, chilling, and packaging. In addition to tvorog produced industrial, there are still many people also makes Russia tvorog "down home", especially the housewife, using simple cooking utensils and culture of yogurt, kefir, or smetana.
Nutrient composition of Tvorog have protein 14-17%, 18% fat, lactose 2.4-2.8%. This product is also rich in calcium, magnesium, iron, and phosphorus--nutrients needed for growth and development of the body. The Protein contained in the curd bound to phosphorus and calcium salt which facilitate digestion in the stomach, making the food may be absorbed tvorog properly by the body.
Tvorog is often used as filler material for various types of food such as Russia, blini (pancakes), bulochki (bread), vareniki (a type of dumpling), sirok (a type of chocolate products), and can also be eaten with jam, fruits, and cereal.
4. Ryazhenka: sour milk "Bake"
Ryazhenka is dairy products fermentation of Russia, produced by bacterial fermentation of milk in the "roast". This product is actually came from Ukraine and has become one of Russia's traditional dairy products.
The roasting process include dairy milk warming that has been standardized until it reaches a minimum temperature of 95 ° C for about three hours. The process of roasting produces a brownish color and milk taste like cream-caramel.
Fermented milk is then achieved by Streptococcus thermophilus menginokulasi pure culture or with the addition of lactic acid bacteria (such as Lactobacillus bulgaricus) and incubated for about eight hours. The standard number of bacterial cells in a finished product at the end of the storage should be not less than 107 CFU/g **. final product will have a creamy consistency by sour flavor that accompanied the taste and colour of the milk "roast".
Ryazhenka also have almost the same nutrient composition with milk, but like all other fermented milk products, nutrients in the ryazhenka easier absorbed by the body. This product contains calcium, phosphorus, and the protein more quickly absorbed, lactic acid that stimulates the appetite and improve function and renal tract indigestion. Plus more, some people also said that Russia itself compared with kefir, ryazhenka have softer taste on the tongue and not so sharp.
However, compared to other fermented milk products, ryazhenka sort has a high calorie content. If You want the product milk fermented with lower calories, you could try sour milk products "bake" a type named varenets. Varenets have a taste similar to ryazhenka but with lower fat content as it is produced without milk cream. Both varenets and ryazhenka usually enjoyed directly, without the addition of other foods.
Kefir, Smetana, Tvorog, and Ryazhenka – that's part of a wide variety of fermented milk products from Russia are delicious and nutritious. You are interested in enjoying them? The accompanying greeting from me, like the one Russia, «Priyatnava Apetita!» (Enjoy!)
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