Milk can be heated and drinkable depending on preference. However, in terms of preserving nutritional value, attention should be paid to the fact that it is not boiled. You can heat the milk to 30-35ºC before drinking. If you are not turning the heating process into boiling and holding it for 1-2 minutes, the losses in the food items will be quite limited. However UHT and pasteurized milk can be consumed without heating at all.

It stops the reproduction of harmful bacteria and allows the intestines to work regularly.
The digestive system has an effect on the healthy functioning: Prevents stomach discomfort.
A useful food for diabetes: There is a regulatory effect on blood sugar. Yoghurt should be preferred and slippery should be preferred.
It helps to relieve bowel irregularities, especially diarrhea in children and adults.
It prevents the proliferation and even life of dangerous and harmful microbes in the intestines.
Reduces cancer risk: There is a protective effect especially against colon cancer.
Helps reduce the amount of cholesterol in your body: Reduces LDL cholesterol.
It makes healthy acid base balance.
After consuming milk and dairy products, lactose intolerance reduces gas formation due to lactose breakdown in people who have gas problems in the intestines.
It cleanses the intestines and protects against food poisoning because it prevents harmful bacteria and prevents the formation of diarrhea.
It provides more absorption of calcium and strengthening of the immune system.
Those who use antibiotics should eat yogurt in order to protect useful bacteria that may be harmed by the effect of medicine.
Midesi can be touched by those who are very sensitive and those with twelve fingernails. In this case it should be consumed with caution.
Yogurt also contains a prebiotic substance known as inulin, which provides the reproduction and viability of health promoting bacteria in the lower digestive system. Conventional lactic acid bacteria used in the production of fermented dairy products such as yoghurt can not survive in the gastrointestinal tract.
Probiotic foods are defined as 'foods containing live bacteria that contribute to improving the balance of intestinal microflora when taken in sufficient numbers'. Probiotics have been shown to improve the immune system and reduce the risk of colon cancer. Traditionally probiotics have been added to yoghurt and other fermented foods, while in recent years they have been added to drinks and tablets, capsules or freeze dried form preparations.

The effects of these beneficial bacteria in the digestive system depend on their viability and metabolic activities. Probiotics can be eliminated by stomach and bile acids when they are swallowed, but some reach the thick intestine and settle there. Cremations depend on the presence of complex carbohydrates known as oligosaccharides. Certain oligosaccharides are considered as prebiotics. These are indigestible foods, but benefit by promoting the activity and reproduction of one or a limited number of bacterial strains. Prebiotics are used to maximize the benefit of probiotic foods. Fiber types that can be fermented have a probiotic effect by inhibiting the growth of harmful bacteria. It modifies the acidity of the intestine by changing the pH of the medium and prevents harmful bacterial enzymes from working. Thus, it has protective effect on health.

Probiotics and prebiotics are used together to be more medically effective, and are called synbiotics.

It is found that probiotics and prebiotic substances contained in the yoghurt are rich in immunoglobulin A, especially in group B vitamins and folic acid synthesis, which are good for various disorders such as constipation, diarrhea, heart diseases, sugar, bone erosion, obesity and large intestine cancer, It is known that lactose facilitates digestion and has an anti-diarrheal effect.

Anything, I need everyone from 7 to 70 yogurt. In fact, you need at least 7 of them and 70 of them ... Therefore, every child of elderly people should have their place in yogurt in their daily diet.

If you like it, you can add fresh fruit slices into your kneaded yogurt. Take 10 minutes before you eat to make sure the kneader is not too cold.

What is the effect of kneading on the immune system?

Yogurt is an excellent food that all of us know closely. Besides being a good calcium, it has been studied by different researchers in different ways and the relation with diseases has also been investigated.

Especially lactic acid bacteria used in yoghurt and yoghurt production have been examined for preventive effects of diseases such as cancer, infections, gastrointestinal diseases and asthma. It has been determined that the most important reason for all these diseases is the immune system.

The effect of stimulating the immune system of the kneader is known. It is stated that this effect may be an important factor in the prevention of diseases.

Yoghurt increases resistance to immune system and immune system-related diseases, especially in the immunocompromised groups such as the elderly when consumed too much.

 

Are additives used in making yogurt?

No is not used. Certified according to Turkish Food Codex

Emphasizing that the preservation of the cheese's flavor and nourishment begins with the purchase, experts point out that the storage conditions of each cheese are different and underline the need to hide in the refrigerator at +2 / 4 ° C in the absence of light.

Vitamins and nutritional value are important to keep the cheese, which is a food source rich in calcium, protein, A, B, D, E vitamins, in the right conditions. Experts warn consumers that the cheese storage process began during the purchase process.

Begins to buy cheese preservation art

You should pay attention to the latest consumption history first of all when you buy cheese. Do not buy any food past the expiration date. If the date of the last consumption of the cheese you bought is a close date, do not choose it. Because if you can not consume it immediately, you can not keep products that are near the end of consumption for a long time. Pay attention to the packaging. Do not purchase punched, torn, or deformed packaged products. Note that the color of the cheese has not changed.

Keep it in the fridge, do not mix the cheese in the package

Cheese, especially at +2 / 4 ° C, must be stored in the refrigerator in the absence of light. Cheese should be stored in its package if not consumed immediately. After opening the packaging, it must be protected by wrapping it in the storage cabinet or packaging materials. Otherwise, the cheese loses its moisture, its flavor and taste are diminishing.

At room temperature, at the table, at the counter, cheese should not re-enter the cheese in the refrigerator in its packaging. It should be kept separately by adding brine in another sealed package.

Keep white cheese in its own water

White cheese can be stored in the liquid made by adding salt to the drinking water called brine after the package is opened, without losing its nutritional value and taste for a long time. Thus the process of maturation of the cheese continues.

Especially white cheese and its derivatives should be kept away from oxygen. White cheese-derived cheeses should be stored in brine. While kneading white cheese, it helps to cut the knife properly.

If roasted cheeses (such as Antep, Urfa and hellim cheese) are left in the water for 15-20 minutes before they are consumed, the salt is consumed and the real flavor comes out. White cheeses and cheeses outside the Burger are not washed, contact with water leads to loss of flavor and aroma of cheese. Cheeses should not be kept in deep freeze. It should not be kept at room temperature.

To wrap the kaşar cheese with a stretch film, the kaşar cheese may be shrunk to increase the nourishment between the kaşar cheese and the stretch film. Cheese should be stored in slices without separating, so that the least amount of contact with the outside environment can be reduced. Kashar cheese and its derivatives should be stored away from moisture.

Cream cheeses must be stored in their own packaging and closed. The package should be opened and served as a portion and the cover should be kept closed in the refrigerator.

Once the knitted cheese has been opened, it must be wrapped in a stretch or placed in a non-breathable container.

Cheeses Cheeses should be stored entirely in brine. The remaining portion of the cheese must be kept in its packaging and in its own water after it has been taken as needed. Thus, both the product will lose water and dry, as well as cheese will not spoil in a short time.

Dried Cheese should be kept in its own package in its own water, so that the product is cut with air. If the water in it is insufficient, drinking water can be added.

Topi Cheese should be stored entirely in brine. When it is consumed, the remaining part must be kept in the packaging and in its own water after being taken as needed.

Source: Milliyet