When processing cow's milk, many useful products are obtained, of which we know little. For example, one of the drinks that remains after whipping the cream is buttermilk, the benefits and harms of which will be discussed in this article.
What is buttermilk and how is it useful?
In its composition, this product is a low-fat cream, therefore it is very useful for people who have problems with excess weight . Despite its dietary properties, buttermilk contains many dairy nutrients, so it is ideal for eating. Previously, buttermilk was made from liquid left after beating the oil, now it is produced by adding special bacteria in skim milk. In the food industry, a number of manufacturers produce both buttermilk and some products from it: dietary curd, soft and low-fat cheeses, and sour-milk dessert drinks. In addition, buttermilk is added to different recipes - thanks to buttermilk baking turns out amazingly lush and delicate. If desired, you can make yourself buttermilk at home. To do this, mix 200 g of low-fat milk with one tablespoon of table vinegar or lemon juice. Put the liquid in a warm place, and after 15 minutes buttermilk will be ready.
Composition, properties and nutritional value of buttermilk
Buttermilk consists of organic acids, proteins, vitamins A, C, D, E, a group of vitamins B. It also contains choline, biotin, PP, phosphatides and lecithin. In 100 grams buttermilk contains only 0.5% fat and about 40 kcal. Nutritional value of buttermilk: proteins - 3.3 g, fats - 1 g, carbohydrates - 4.7 g.
Buttermilk has a number of useful properties. Regular use of this drink helps to cleanse the liver of harmful substances, as well as the normalization of cholesterol metabolism. Pahta is useful in diseases of the nervous system and atherosclerosis . The high content of lactose normalizes the processes of fermentation and prevents the development of putrefactive bacteria in the intestine. It is best to eat a freshly prepared home made beverage.