Sour dairy products are considered an effective means to improve intestinal microflora and cleanse the body of harmful substances. Especially in the winter months, these products help strengthen the immune system.
Kefir and yogurt are the most popular and affordable sour dairy products. It should be noted that we are talking about additive-free, natural yogurt. Only in this case is it considered a low-calorie and easily digestible product.
Medianews.az, citing Foodinfo.az, reports that although the taste and benefits of both products are similar, there are certain differences between them.
Kefir has a more liquid consistency, a sour and tangy taste, and is sometimes lightly carbonated. Yogurt, on the other hand, has a thicker texture and a mild taste.
There is also a difference in the production process: in yogurt, lactic acid fermentation occurs. Lactobacillus bulgaricus (Bulgarian bacillus) and Streptococcus thermophilus are used in its preparation. In kefir, lactic acid and alcoholic fermentation occur simultaneously, and kefir starter culture (kefir fungus), which contains many lactic acid bacteria, is applied.
So which one is more beneficial? According to experts, both products are valuable for the body. The choice depends on the individual's personal characteristics and taste preferences. Both kefir and natural yogurt support intestinal health, strengthen immunity, and provide benefits as part of a balanced diet.