Fermented baked milk

Fermented baked milk – the dairy drink received from baked cow's milk as a result of lactic and spirit fermentation. As a result of long languor concentration of useful components in milk increases as from it all liquid is evaporated. Long thermal treatment allows to eliminate all pathogenic bacteriums from a product.

Fermented baked milk has uniform cream color. Fresh drink has a homogeneous consistence, without lumps. Analogs of this useful product can be considered a button (a national Tatar dish), a yogurt (the Georgian drink), мацун (the Armenian drink), лебен (dairy drink in Egypt).

Recipe of preparation of fermented baked milk

The recipe of preparation of fermented baked milk was thought up in Ukraine. Fermented baked milk can be considered a kind of natural yogurt (without use of any flavoring additives). Earlier this natural product was prepared in well heated-up furnace. For fermented baked milk preparation milk was mixed with sour cream and put in the furnace. Milk was not brought to boiling, and maintained that temperature at which it emitted moisture and it became fatter and more dense.

Now this product in house conditions is prepared with use of an acidophilic stick and kefiric fungi.

Structure and caloric content of fermented baked milk

The structure of this fermented milk product is identical to a set of the components which are a part of baked milk. But at the same time fermented baked milk is acquired much better than baked milk.

The advantage of fermented baked milk for a human body is explained by its structure. This drink contains a significant amount of substances, important for health of the person. So, hundred grams of drink contain 89 g of ashes, 8 mg of cholesterol, 4,2 mg mono - and disaccharides, 1,5 g of saturated fatty acids and 0,9 g of organic acids. Each hundred grams of a product include 0,8 mg of RR vitamin, 0,3 mg of vitamin C, 0,13 mg of B2 vitamin, 0,02 mg of B1 vitamin, 22 mkg of vitamin A, 0,01 mg of beta carotene. Drink contains 124 mg of calcium, 146 mg of potassium, 92 mg of phosphorus, 50 mg of sodium and 29 mg are gray.

Fermented baked milk caloric content directly depends on fat content of milk of which it is made. So, hundred grams of the fermented baked milk prepared from house whole milk will contain from 75 to 100 calories.

In production scales fermented baked milk of various fat content is produced (from dietary, 1% of fermented baked milk, to more nutritious 6% of a product). If on packaging fat content of 2% is specified, then hundred grams of a product contain 54 calories, and at 4% of fat content – 76 calories. But at any caloric content fermented baked milk has really unique properties. It is extremely useful to a human body.

Advantage of fermented baked milk

Fermented baked milk perfectly satisfies thirst and hunger. The glass of this fragrant dairy drink contains 20% of standard daily rate of phosphorus and 25% of daily need of an organism for calcium. And the milk fat which is contained in fermented baked milk improves digestion of calcium. At the regular use drink helps to strengthen bones and teeth. Therefore fermented baked milk is capable to bring huge benefit not only to the adult, but also a children's organism. The huge number of sour-milk bacteria very well influences digestion process. As a result of life activity of bacteria in fermented baked milk biologically active agents, useful to a human body, – free amino acids, antibiotic substances, enzymes accumulate.

It is useful to use this fermented milk product at atherosclerosis, diseases of internals, biliary tract.

Drink is quite often used as cosmetic. On the basis of fermented baked milk prepare masks for a body and hair, srubs, nutritious bathtubs. The mask from fermented baked milk with lemon juice tones up, and with oat flakes – removes irritation.

Harm of fermented baked milk

Possible harm of fermented baked milk is not excluded at gastritises with a hyperoxemia and ulcer diseases of a stomach.

Fermented baked milk can do considerable harm at an allergy to protein of milk.

Use of fermented baked milk in cookery

In cookery this most tasty drink is used as the major component for preparation of pies, pancakes, fritters. Fermented baked milk is well combined with the majority of fruit and berries.

This product is not combined with eggs, a bird, fish, meat and other proteinaceous sources.

It is possible to store natural fermented baked milk in the refrigerator no more than five days.