Sour-milk products have firmly entered the life of modern man. When there is not enough time for a full dinner and you have to have a snack on the go, kefir or biokefir are able to support digestion and prevent problems with assimilation of foods.
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General information on fermented milk products
At present, it is difficult to imagine a person who would not eat fermented milk products or at least not hear about their benefits to the body. Both kefir and biokefir are made from cow's milk of various fat content. These products are obtained using the method of fermented milk fermentation, and in some cases - alcohol.
In order for the fermented milk product to become a full-fledged kefir, special kefir fungi are added to it. They are a symbiosis of yeast fungi, lactic streptococci, bacteria and acetic acid bacteria. In addition to all these components, specific starter substances, such as acidophilus bacilli, bifidobacteria and certain streptococci, are added to biokefir.
The composition of all dairy products includes protein - lactose, which is absorbed much better and faster than milk protein. In addition, thanks to this component of kefir (biokefir), the occurrence of bloating or intestinal upset after drinking is excluded. It is no coincidence that even small children begin to accustom to dairy products gradually. And before you start to give them whole cow's milk, they offer a variety of sour-milk drinks.
Differences of kefir from biokefir
The main and only difference between these two types of fermented milk drinks is the absence or presence of bifidobacteria in the composition. Bifidobacteria are not susceptible to digestion under the influence of the gastrointestinal juice, which means that they are able to enter the intestines. In the intestines, these bacteria act on pathogenic organisms, destroying them. Due to this, the microflora of the body is restored.