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Ingredients: fermented milk yoghurt snowball drink. Fermented milk power: kefir and snowball on the family menu

Has its own GOST. It began to be produced back in the USSR, and, of course, it has its own preparation technology. A drink of this type can be with different fat content, as well as natural or sweet. In any case, “Snowball” is popular among consumers. This is due not only to its taste, but also to a large number useful substances in the product.

What is "Snowball"?

Essentially, “Snowball” is a fermented milk drink. Its recipe is quite complex, since the milk is heated and cooled to the desired temperature under certain conditions. The consistency of the product is similar to kefir. That is, it is moderately liquid, moderately viscous. Its structure is homogeneous.

The color of the drink is white, with a slight peach tint. It can taste either natural, sour, or fruity. IN the latter case Both the addition of sugar and fruit syrup are allowed.

Composition and calorie content of the product

The “Snowball” drink, the benefits and harms of which are determined by its composition, has calorie content depending on the fat content of the product. Thus, a drink with this indicator equal to two and a half percent contains 79 kilocalories per hundred grams of product.

In turn, in first place in this product There will be carbohydrates, about 10 grams, and fats and proteins are contained in the fermented milk drink “Snowball” in equal quantities, approximately 2.5 grams per hundred grams of product.

Product production. GOST

According to GOST, the fermented milk drink “Snowball” is a product made from whole milk, which is fermented using pure cultures of one of the types of streptococcus and Bulgarian bacillus. This is regulated by GOST No. 17164-71.

The “Snowball” itself is made, as mentioned above, from milk. It is heated to a temperature of over eighty degrees. At this temperature it lasts for about ten minutes. The product is then homogenized. This is the process of mixing under pressure. At this time, it is brought to homogeneity in a number of indicators, such as color and consistency. After cooling to a temperature of forty degrees, a starter based on Bulgarian bacillus and thermophilic streptococcus is added to the Snezhok drink. Fermentation occurs for five hours or longer. At this point, clots form.

Subsequently, the product is cooled again to sixteen degrees, stirring it. The final stage could be packaging the Snowball drink.

How is the sweet drink made?

According to GOST, sugar or fruit syrup can be added to the Snezhok drink. It is noteworthy that this or that ingredient is added to different stages preparation of the product.

For example, sugar is added before the drink is heated. Syrups are preferred to be poured into this fermented milk product at the moment of formation of clots, that is, after the introduction of the starter. Syrups can be quite varied, for example, currant or strawberry.

Useful properties and contraindications

The drink "Snowball" has many beneficial properties. However, there are a number of contraindications. Thus, it is not recommended for use by those who suffer from lactose intolerance or other components of this product.

The benefits of the drink are also clearly expressed. First of all, it contains large number vitamins of group B. Thus, it is recommended to add it to food for those who suffer from a disorder monthly cycle. So this specific fermented milk product can and should be consumed by women and girls. This is also due to the fact that the drink contains vitamin E. In itself, it is a powerful antioxidant; it weakens negative impact environment on the human body.

Due to the fact that the Snowball drink is able to regulate metabolism, it is recommended for those who suffer from overweight. Also, many doctors advise those with diabetes to use it. In this case it is better to stop at natural product, without sweet additives.

An interesting fact is that the lactic acid contained in this drink helps stimulate digestion. Therefore, regular consumption of “Snowball” can restore appetite and also help intestinal function.

The fermented milk drink “Snowball” is also recommended for those recovering from physical activity or illness. This is due to the large amount of vitamins A and C. At the same time, digesting the drink does not require additional energy expenditure from a weakened body.

Preparing the product at home

You can make “Snowball” at home. But for this you will have to find the appropriate starter. Most often it can be purchased at pharmacies.

First of all, the milk must be boiled. One liter will require about one hundred and fifty grams of starter. After boiling, the product is cooled to forty degrees. Then add the starter and mix thoroughly.

The covered container with the product should be kept indoors in a warm place for a day. After this, the drink is placed in the refrigerator for a couple of hours. The shelf life of such a homemade product is about two days. You can sweeten it if you wish.

The drink called “Snowball” is healthy. It is especially recommended for those who suffer from metabolic problems, as well as women during menopause. The drink itself is somewhat similar to kefir, but without pronounced acidity. You can prepare it at home, despite the fact that the process seems labor-intensive. The drink can be consumed as an independent dish or as a base for cocktails or baked goods.

Unlike kefir, fermented baked milk is rich not only in streptococci, but also in Bulgarian bacillus, and also contains a large number of lactic acid bacteria. This fermented milk drink is completely self-sufficient and delicious product. Benefit: Ryazhenka is a record holder among fermented milk products by calcium and phosphorus content.

After fermentation is complete, the product is cooled to approximately 16 degrees, stirring occasionally. Snowball, like yogurt, can be natural and sweet. To give the drink a pleasant sweet taste, sugar and berry syrups (raspberry, strawberry, cherry, currant) are used during the production process. Sugar is added to milk before heating (no more than 7%), and syrups (10%) after the formation of a clot or to a cooled product.

Today the range of fermented milk is impressive. Kefir, fermented baked milk, yogurt... But are they all equally beneficial for health and figure?

The most common product is 2.5% fat. Shelf life – 5-7 days. Stratification is not allowed in this drink. You can also prepare “Snowball” at home. For 1 liter of milk you need about 100-150 g of starter, which can be purchased at the pharmacy. Cover the container and leave it in a warm place for a day. Then cool the finished product in the refrigerator for 2-3 hours. If desired, add “sweeteners” to the drink.

However, it can also be used for culinary purposes as an excellent ingredient for baking. “Snezhok”, like all fermented milk products, gives the dough softness and fluffiness, and with its participation you get delicious pancakes and pancakes, jellied pies.

The main advantage and benefit of kefir, as a special fermented milk drink, is to improve metabolism in the body

Snowball improves metabolism, and therefore doctors and nutritionists recommend it to patients with diabetes mellitus, people with overweight and those who suffer from cardiovascular diseases. The special taste and benefits of the product are provided by lactic acid, which stimulates the action of digestive enzymes and inhibits the development of harmful microorganisms.

Sweet “Snowball” is contraindicated in diabetes mellitus and obesity. It is not recommended to use it if you have thrush. Fermented milk products provide great benefits to our body. With their help, you can normalize metabolism and cleanse the body of toxins. They are necessary for our intestines, due to the high content of bacteria that cleanse putrefactive deposits and remove toxins. Kefir is one of the oldest drinks that contains everything beneficial properties milk, and also contains a large number of beneficial bacteria.

Vitamins include A, H, C, B, PP, D, E, as well as iron, calcium, phosphorus, iodine, chromium and a large number of amino acids. The benefits of kefir lie not only in the beneficial elements it contains, but also in a large number of probiotics.

The use of kefir is necessary for dysbiosis and intestinal disorders. Positive Impact It also helps with constipation. The disadvantage of kefir is that it contains ethanol. That is why children should not drink large quantities of this drink.

Ryazhenka is rich in calcium and phosphorus. You can prepare fermented baked milk at home using milk and sour cream. To do this, boil the milk, and when it cools to 50 degrees, add a couple of spoons of sour cream. To some extent, the snowball is yogurt with sugar.

Snezhok is a fermented milk drink produced using a special technology from natural pasteurized milk and starter culture, which contains pure cultures of microorganisms. When choosing between kefir, fermented baked milk and snowball, you should pay attention to the expiration date and composition of the product.

Read also:

vesnikasert.ru

What is healthier for the intestines, kefir or snowball, or fermented baked milk?

Fermented milk products provide great benefits to our body. With their help, you can normalize metabolism and cleanse the body of toxins. They are necessary for our intestines, due to the high content of bacteria that cleanse putrefactive deposits and remove toxins. What is healthier for the intestines, kefir or snowball, or fermented baked milk?

How to make the right choice?

Kefir is one of the oldest drinks, which retains all the beneficial properties of milk and also contains a large number of beneficial bacteria. Kefir contains lactic acid streptococci, acetic bacteria and a large amount of yeast. Vitamins include A, H, C, B, PP, D, E, as well as iron, calcium, phosphorus, iodine, chromium and a large number of amino acids.

The benefits of kefir lie not only in the beneficial elements it contains, but also in a large number of probiotics. It has a positive effect on the intestines and perfectly normalizes digestion. The use of kefir is necessary for dysbiosis and intestinal disorders. It also has a positive effect on constipation.

The disadvantage of kefir is the ethyl alcohol it contains. That is why children should not drink large quantities of this drink. People who do not tolerate toxic effects well should also give up kefir and replace it with fermented baked milk.

Unlike kefir, fermented baked milk is rich not only in streptococci, but also in Bulgarian bacillus, and also contains a large number of lactic acid bacteria. Ryazhenka is prepared from baked milk. Ryazhenka is rich in calcium and phosphorus. This drink contains vitamins A, C, PP, E and D.

You can prepare fermented baked milk at home using milk and sour cream. To do this, boil the milk, and when it cools to 50 degrees, add a couple of spoons of sour cream. For the product to be fully cooked, you will need to wait about eight hours.

The snowball contains Bulgarian bacillus and lactic acid bacteria. To some extent, the snowball is yogurt with sugar. Very often syrups are added to snowballs. This drink attracts children with its pleasant taste and at the same time low calorie content.

If we consider the beneficial properties, the drink is good for digestion, like kefir with fermented baked milk. Snowball is rich in vitamins and microelements characteristic of milk.

When choosing between kefir, fermented baked milk and snowball, you should pay attention to the expiration date and composition of the product. Many manufacturers, in order to increase shelf life, add large amounts of food additives, which makes the fermented milk product harmful, and in some cases can cause allergies.

If it is undesirable to use kefir increased acidity stomach, then fermented baked milk and snowball will not increase the acidity of the stomach. In addition, these products contain Bulgarian coli, which is necessary for our intestines. At the same time, fermented baked milk is a more natural product and is quite easy to prepare at home.

chastnosti.com

Tasty and healthy drink "Snowball": calorie content, properties and GOST:

The drink “Snowball” is familiar to many people from childhood. This delicious fermented milk product has its own GOST. It began to be produced back in the USSR, and, of course, it has its own preparation technology. A drink of this type can be with different fat content, as well as natural or sweet. In any case, “Snowball” is popular among consumers. This is due not only to its taste, but also to the large amount of nutrients in the product.

What is "Snowball"?

The color of the drink is white, with a slight peach tint. It can taste either natural, sour, or fruity. In the latter case, both the addition of sugar and fruit syrup are allowed.

Composition and calorie content of the product

In turn, the first place in this product will be carbohydrates, about 10 grams, and fats and proteins are contained in the fermented milk drink “Snowball” in equal quantities, approximately 2.5 grams per hundred grams of product.

Product production. GOST

Subsequently, the product is cooled again to sixteen degrees, stirring it. The final stage could be packaging the Snowball drink.

How is the sweet drink made?

According to GOST, sugar or fruit syrup can be added to the Snezhok drink. It is noteworthy that one or another ingredient is added at different stages of product preparation.

Useful properties and contraindications

The benefits of the drink are also clearly expressed. First of all, it contains a large amount of B vitamins. Thus, it is recommended to add it to food for those who suffer from irregular menstrual cycles. So this specific fermented milk product can and should be consumed by women and girls. This is also due to the fact that the drink contains vitamin E. In itself, it is a powerful antioxidant; it weakens the negative impact of the environment on the human body.

Due to the fact that the “Snowball” drink is able to regulate metabolism, it is recommended for those who suffer from excess weight. Also, many doctors advise those with diabetes to use it. In this case, it is better to focus on a natural product, without sweet additives.

An interesting fact is that the lactic acid contained in this drink helps stimulate digestion. Therefore, regular consumption of “Snowball” can restore appetite and also help intestinal function.

Preparing the product at home

You can make “Snowball” at home. But for this you will have to find the appropriate starter. Most often it can be purchased at pharmacies.

www.syl.ru

Snowball - beneficial properties and calorie content, use and preparation, what are the benefits and harms of the product Snowball - dairy products - Lady Mail.Ru

Snezhok is a fermented milk drink produced using a special technology from natural pasteurized milk and starter culture, which contains pure cultures of microorganisms.

Preparation

This product has been produced in the USSR and Russia since the 70s of the 20th century. Its main component - whole cow's milk - is pasteurized - heated to a temperature of approximately 85˚C and maintained at this heating for 10 minutes. Then the milk undergoes homogenization - under high pressure the raw materials are mixed, bringing it to homogeneity (taste, color, fat content). After cooling to 38-42˚C, a starter of thermophilic streptococcus and Bulgarian bacillus is added to the milk and fermented, like yogurt, using the reservoir method for 5 to 8 hours. Into this time goes by formation of a dense clot. After fermentation is complete, the product is cooled to approximately 16 degrees, stirring occasionally. The chilled drink, which has a homogeneous, moderately viscous consistency, is served on an automated bottling line, where it is packaged in portioned tetrapacks, plastic bags or plastic cups. Snowball, like yogurt, can be natural and sweet. To give the drink a pleasant sweet taste, sugar and berry syrups (raspberry, strawberry, cherry, currant) are used during the production process. Sugar is added to milk before heating (no more than 7%), and syrups (10%) after the formation of a clot or to a cooled product. The product packaged for transportation is finally cooled in the refrigerator to a temperature of 4±2°C. The “Snowball” drink differs not only in taste, but also in the mass fraction of fat in the composition. The most common product is 2.5% fat. Shelf life – 5-7 days. Stratification is not allowed in this drink.

You can also prepare “Snowball” at home. For 1 liter of milk you need about 100-150 g of starter, which can be purchased at the pharmacy. First you need to boil the milk, then cool it to 40 degrees, add the starter and mix. Cover the container and leave it in a warm place for a day. Then cool the finished product in the refrigerator for 2-3 hours. If desired, add “sweeteners” to the drink. You can store homemade “Snowball” for no more than three days.

Application

This fermented milk drink is a completely self-sufficient and tasty product. However, it can also be used for culinary purposes as an excellent ingredient for baking. “Snowball”, like all fermented milk products, gives the dough softness and fluffiness, and with its participation you get delicious pancakes and pancakes, jellied pies. In addition, “Snowball” can be used to prepare delicious and nutritious cocktails - just beat it in a blender along with banana, bran, cinnamon or other products.

Useful properties

“Snowball” improves metabolism, and therefore doctors and nutritionists recommend it to patients with diabetes, overweight people and those who suffer from cardiovascular diseases. The special taste and benefits of the product are provided by lactic acid, which stimulates the action of digestive enzymes and inhibits the development of harmful microorganisms. When consuming “Snowball”, food is digested with the least amount of energy, and this is very important when restoring strength after physical activity or a body weakened by disease, so it is no coincidence that the drink is used to feed the sick. The product contains vitamins B, C, A, E and D, as well as microelements - sodium, potassium, magnesium, phosphorus, iron.

Contraindications

Sweet “Snowball” is contraindicated for diabetes and obesity. It is not recommended to use it if you have thrush.

Calorie content and nutritional value of the drink “Snowball” 2.5% fat

Calorie content – 79 kcal.

Nutritional value: proteins – 2.5 g, fats – 2.7 g, carbohydrates – 10.8 g

One of controversial issues Today is the introduction of dairy and fermented milk products into complementary feeding. Those terms that existed 20-30 years ago showed their inconsistency and were revised. In addition, the later introduction of complementary milk has shown to be more effective, which is confirmed by global WHO studies.Based on these data, a complementary feeding scheme was developed, which works to this day. Let us dwell for now on the introduction of dairy products into the diet.

What's the benefit?

Fermented milk products, when administered correctly and in a timely manner, bring enormous benefits, their healing properties were known in ancient times. Their role has become especially relevant in conditions of poor ecology, gas pollution and disruption of the digestive system, the use of antibiotics and other interventions in the internal environment.

In terms of the spectrum of biological effects, dairy products have a multifaceted effect - it depends on the specific type of product, its composition and the presence of certain strains of microorganisms. The beneficial properties are also influenced by the method of fermentation and preparation of the finished product, preservation, timing and storage conditions.

How is it prepared?

Fermented milk products are prepared in two ways:

– lactic acid fermentation, these are products such as Bifilin, Malyutka mixture, Snowball, Biolact.

– lactic-alcohol fermentation, this type includes kumiss, kefir and ayran.
With lactic acid fermentation, the product produces a denser curd mass, the taste becomes more delicate, the product contains a lot of lactic acid, which is useful for development normal microflora intestines.

At alcohol fermentation the curd turns out tender, and the taste is sharp, milky and acetic acid not much, but it contains carbon dioxide and a little alcohol. These substances activate digestion, make enzymes work more actively, affect appetite and stool, and activate the immune system.

In the first year of life, the range of dairy products for babies is small; cottage cheese, kefir, biolact and yogurt become the main complementary foods; cheese is gradually added to them as the year goes on. Many mothers are very worried whether their child will have enough calcium if they introduce dairy products so late. Is it really not possible before? In fact, the dates that we will discuss below were arrived at through long research into the state of health and they are physiologically justified; it is at this time that the baby’s body will accept them most favorably.

When is it time?

By modern recommendations The World Health Organization and domestic pediatric nutritionists, dairy products should appear in children’s diets no earlier than 9 one month old. Milk porridges can be introduced from about eight months. Why is this so, since previously there were recommendations to give cottage cheese as early as six months? The fact is that dairy products are quite difficult for immature enzymes, they contain a lot of acid bases, and cow's milk protein is also allergenic. Therefore, the deadlines have been shifted upward. Children with allergies should generally be introduced to milk with extreme caution, sometimes introduced as early as 12 months.

Introducing kefir

Kefir in children's nutrition is an unadapted product - its composition does not fully meet the child's needs for protein, mineral and other components. Therefore, it should be used when the child is already familiar with many new complementary foods. Kefir is administered after porridge, vegetable puree, fruits and meat, no earlier than 8-9 months and very carefully.

You shouldn’t introduce it earlier because there is a lot of rough stuff in kefir. milk protein– casein, and this protein is difficult to break down by immature intestinal enzymes. Casein is a protein of small molecular weight and can penetrate the intestinal wall and cause allergies. The fatty components of kefir are poor, which means the child will not receive a complete set nutrients. Kefir contains a lot of mineral salts and organic acids, which irritates the digestion and kidneys, straining their work.

However, there are still cases of feeding children kefir from six months and even earlier, resulting in allergies, stool disorders with the development of persistent diarrhea, microdiapedetic bleeding in the intestinal wall and the development severe forms anemia.

Kefir is given at one of the evening feedings, usually at 6 p.m., starting with 20-30 ml, and gradually increasing the volume of kefir to 200 ml per day. Children should not be given larger amounts of kefir, again due to development dangerous problems with digestion.

In addition, parents need to remember that they should not give their child regular adult kefir, it is not suitable for physical and chemical characteristics. It is necessary to give a child up to three years of age only special children's kefir, which is given out at a children's dairy kitchen or sold in baby food departments; the fat content of kefir is usually from 2.5 to 3.2%.

Introduction of biolact

This special kind fermented milk product - it belongs to partially adapted milk mixtures, it is a fermented milk drink with added sugar for a more pleasant taste. Although on its packaging they write a period of eight months, there is no need to rush into its introduction. On average, the timing of biolact administration ranges from 9 to 10 months, gradually starting from 20-30 ml, gradually adding a volume of up to 200 ml and replacing one of the feedings with it.

Biolact is also enriched with vitamins, which makes it possible to use it for weakened children and children with digestive disorders, children with manifestations of rickets and hypotrophy.

Baby yogurt

Baby yoghurts for babies in the first year of life are significantly different from the yoghurts that we are used to seeing on TV screens and store shelves. Children's yogurt is milk fermented using special starters and does not have any flavoring additives. These are the most vibrant and natural yoghurts that have a very short terms storage

You can get yogurt for your baby in a dairy kitchen or prepare it yourself in a yogurt maker by adding baby milk special leaven. You can start giving yoghurts without additives from about 9 months, and gradually by one year you can add fruits and berries to the yoghurts.

The average amount of yogurt in children's meals is 150-200 grams, and it can be given in its natural form or added to desserts. Until the age of three, all dairy products for babies are prepared only from special baby milk.

Introduction of cottage cheese

Children's curds are made by coagulating milk proteins under the influence of elevated temperatures, and then separating it from whey, the liquid from milk that is stripped of its proteins and fats, most of its nutrients. The result is a tender, homogeneous curd that is either unleavened or slightly sour, depending on what the curd was made from.

But if cottage cheese is a thermalized and delicate product, why not give it to the child early, because previously cottage cheese was given from six months? Of course, cottage cheese is healthy, but it contains a lot of protein and mineral salts, which have an aggressive effect on the kidneys and, if the volume of cottage cheese is large enough, can damage them due to the load on the sections that excrete them.

Therefore, modern recommendations suggest postponing the introduction of cottage cheese for a period of nine to 12 months, and then cottage cheese will become an excellent source of additional protein and calcium with phosphorus. Moreover, cottage cheese contains an optimal combination of calcium and phosphorus in a ratio of one to two, which is most fully digestible. Cottage cheese contains a lot of vitamins B and PP. You should not prescribe cottage cheese earlier - there is enough protein in other complementary foods and breast milk(mixtures).

Cottage cheese is always given in the afternoon - this way it is better absorbed - you can take it for an afternoon snack or dinner. Up to a year, a portion of cottage cheese should not exceed 30-50 grams, and after a year, you can gradually increase the amount of cottage cheese to 80-10 0 grams.

For the first feeding you can give no more than half a teaspoon; if it is well tolerated, you can give it gradually more. Cottage cheese goes well with fruits and berries; it is often used in making desserts and baked goods.

For baby food, only special baby cottage cheese is used; it is prohibited to give regular store or market cottage cheese to a child - this can cause poisoning and intestinal infection. Typically, cottage cheese is used with a fat content of 5 to 11%; fattier cottage cheese is not recommended for children.

IN baby food Two types of cottage cheese are prepared - sour and unleavened; in addition, children are given the classic type of cottage cheese and cottage cheese with fillings. Unleavened cottage cheese is made from milk with the addition calcium chloride, sour cottage cheese is made from kefir, and curds with fillings are used after a year - they contain a lot of organic fruit acids and promote the absorption of nutrients.

Cheese in children's diets

Cheeses are dairy products prepared using a special technology - a concentrate of protein and other nutrients, and cheeses have the specificity of long-term storage. There is a small percentage of liquid in cheese, different percentage fat and carbohydrates, as well as a lot of calcium and phosphorus, healthy protein.

Cheeses are divided into soft and hard cheeses - they contain a lot of protein and fat, they are useful for weakened and underweight children, it is recommended to introduce cheese at 10-12 months from a small piece of 5 grams, and the cheese should be hard and unsalted, not spicy. Initially, the cheese is grated and added to ready-made dishes, and then gradually the pieces of cheese are given to the child to chew.

Another pleasant and useful property of cheese is that it cleanses children’s teeth and oral cavity well from plaque. Excellent cheeses for children are Lambert, Maazdam, Rossiysky, Poshekhonsky and Oltermani.

Whole milk

Cow and goat milk According to modern recommendations of pediatricians and nutritionists, its whole form should not be present in the diet of children under one year of age. It is acceptable for use in preparing porridge or puree. But why such a negative attitude towards milk? The thing is. That many years of research have proven its significant contribution to the development of allergies in children and adolescents. Milk protein is small in size and can easily penetrate into the blood and cause allergization of the body with the formation of skin rashes, the development of asthma and eczema.

Animal milk is designed for the metabolism inherent in herbivores. Who grow up according to different principles than children. It contains a lot of mineral salts and protein, it is difficult to digest and can lead to disruption of the baby’s enzyme systems early age. Even many adults cannot drink milk; it leads to unpleasant symptoms for them. In children these phenomena are much more pronounced.

An excess of useful substances, such as minerals and protein, overload the kidneys, which can lead to disruption of their functioning and the development of nephropathy - a violation of the excretion of salts.

Cow's milk, when consumed regularly, interferes with the absorption of iron. And children fed cow's milk often suffer from anemia.

Cow's milk fats are not the same as fats human body, enzymes are consumed for their breakdown and absorption, which can lead to constipation. That is why milk should only provide benefits. It is worth starting to introduce it to your baby after a year - with a volume of 100-200 ml, bringing its volume per day to 300 ml; you should not give the child more milk per day.

Introduction of other products

In addition to these products, there is also another set of dairy products - fermented baked milk, snowball, cream, sour cream and others. When introducing these products, remember the rule - we introduce all adult foods no earlier than 2-3 years, when digestion becomes stronger.

Sour cream with 10-15% fat content, only fresh and high-quality, can be added to soups from about one and a half years. Cream of 5 or 10% fat content is added 1-2 teaspoons to desserts and fruit purees from year to year. Gradually, the range of dairy products in a child’s diet expands, and the baby gets acquainted with new tastes. The task of parents is to make this acquaintance pleasant and safe.

"Snowball" is a popular fermented milk drink, which is produced using a special technology from natural milk and sourdough. Sugar gives this product a sweet taste, which is why “Snowball” is loved by adults and children.

In addition, the drink can be used as an independent product or added during the preparation of certain dishes and baked goods.

Production process

Fermented milk drink "Snowball" is prepared from whole cow's milk, which is heated to a temperature of approximately 85 degrees and kept for no more than 10 minutes. The milk then undergoes a homogenization process that allows the fat globules to break down into smaller ones.

The drink is fermented for 4-5 hours, during which time a dense clot is formed. After which the product is thoroughly mixed, instantly cooled to 5-7 degrees and poured into portioned bags or glasses.

To give Snowball a pleasant sweet taste, sugar and various syrups(strawberry, raspberry, currant, cherry). Granulated sugar is added to the milk before it is heated in an amount of 7 percent, and fruit and berry syrups are added after the formation of a clot or into the cooled product. Their share is up to 10 percent.

Composition and calorie content

The "Snowball" drink may vary in fat content. The most common product is 2.5 percent fat. Moreover, 100 g of this drink contains 2.7 g of protein, 2.5 g of fat and 10.8 g of carbohydrates. Calorie content is 79 kilocalories. With such a low fat content (2.5%), “Snowball” can also be used by people on a diet.

There are also varieties of the product with more high content fat For example, 3.4% “Snowball” is a drink containing 3.4 percent fat and 7 percent sugar, as well as fruit and berry “Snowball” containing 3 percent fat and 15 percent sucrose.

Benefits for the body

Many people, and especially children, love sweets and delicious drink"Snowball" Its benefits are undeniable.

Firstly, the product has good digestibility due to the presence in the composition and the special combination of nutritional components in milk. Therefore, the “Snowball” drink is indicated for people suffering from gastritis coupled with low enteritis, colitis, diseases of the duodenum, and all those who require gentle food. The product can also be used if available peptic ulcer, but not during periods of exacerbation.

Secondly, the drink “Snowball” helps normalize the activity of the stomach. Millions of beneficial lactobacilli lead to a decrease in putrefactive microflora, which means they slow down putrefactive processes in the body. Toxic breakdown products stop entering the blood in large quantities.

Thirdly, this fermented milk drink can normalize water-salt metabolism in the body. This is necessary for cholecystitis, gout, atherosclerosis and other metabolic diseases of the kidneys and liver.

In addition, milk fat has choleretic properties and thereby promotes contraction of the gallbladder.

In addition, “Snowball” quickly quenches thirst, restores strength after physical exertion and enhances the activity of the digestive tract.

How to make your own drink?

For those who don't trust store products or wants to personally control the cooking process, a recipe for making “Snowball” at home is suitable. So, for 1 liter of milk you will need about 100-150 g of starter. You can purchase a special starter at a pharmacy or make it yourself. After boiling, the milk is cooled to 40 degrees, the starter is added, and mixed. The dishes are covered and left for a day in a warm place. The finished product is cooled in the refrigerator for several hours and eaten. This homemade drink “Snowball” can be stored for no more than three days.

If desired, sugar is added to the product, especially if you are making it for children. You can also use fruit syrups, jams, fresh fruits and berries as a filler.

Thus, “Snowball” is not only a tasty delicacy, but also a very healthy product, which is quite easy to make at home.

Cooking

If there is any perfect drink for... healthy diet, then you should look for them among fermented milk products. The popular favorite kefir and its sweetened version - snowball - deservedly claim this title. So much has been said about their benefits that it would take a lot of time to list all the facts. We invite you to remember the most important and required properties together with experts from the “36 kopecks” brand. And at the same time find tasty and healthy uses for your favorite products.

Fuel for healthy digestion

Kefir is of greatest value for digestive system. Kefir “36 kopecks” allows you to verify this once again. The main merit here belongs to lactic acid bacteria, which are most similar in nature to beneficial bacteria, living in the human intestine. They form favorable microflora, on which the quality of food processing and the process of assimilation of useful elements directly depend.

Through the efforts of “good” bacteria, the feeling of heaviness and bloating in the abdomen disappear, and the functioning of the digestive organs is generally normalized. Please note that to combat constipation, you should choose the freshest kefir. A product that has been in the refrigerator for more than two days, on the contrary, strengthens. With regular consumption of kefir “36 kopecks”, intestinal motility improves and harmful stagnant substances are removed from the body. It also increases local immunity and reduces the risk of intestinal infections.

In addition to milk protein and valuable fatty acids Kefir contains vitamins A, PP, C and eight B vitamins. Mineral complex represented by calcium, sodium, magnesium, phosphorus, iron and zinc. It has been proven that calcium from kefir is absorbed easier and faster than from any other milk drink. This element is needed not only for children strong bones And rapid growth. Adults with calcium deficiency often develop osteoporosis, which can result in painful and long-healing fractures.

Kefir “36 kopecks” - effective dietary product. Contrary to the fears of those losing weight, the percentage of fat content does not play a special role. Traditional kefir with a fat mass fraction of 3.2% can be safely included in the diet and drunk up to 400 ml per day. Kefir with a fat content of 1% is ideal for fasting diets and mono-diet. You can drink a glass of this kefir 2-3 hours before bedtime. In addition to pleasant saturation, it brings a mild calming effect and helps you fall asleep faster.

Sweet benefits for the body

After one year of age, it is beneficial for children to drink kefir every day. However, not everyone likes the characteristic sour taste. Exactly for such picky people there is great solution— fermented milk drink snowball “36 kopecks.” It is prepared using a similar technology with gentle temperature treatment from whole cow's milk with the addition of traditional sourdough and granulated sugar. There are no preservatives, flavor enhancers or other synthesized additives here.

It is obvious that the above-described beneficial properties of kefir to the fullest are also preserved in snow. This means that with frequent use, digestion and metabolism work like clockwork. Mass fraction fat of 2.5% is optimal so that those present in the composition fat soluble vitamins assimilated without reserve and in full.

Thanks to nutrients A snowball helps to quickly satisfy a slight hunger. So this is an ideal option for snacking between main meals and before bed. Snowball also fights thirst more successfully than many products. It is no coincidence that in the heat, doctors recommend focusing on fermented milk drinks to prevent dehydration. Moreover, at the first signs of a lack of fluid in the body, snow helps to quickly restore the water-salt balance and maintain it at normal levels.

Snowball, like kefir, is often included in the menu therapeutic diets. Of course, you must first consult with a specialist. It has a beneficial effect on the body in case of dysbacteriosis, gastritis with low acidity, seasonal allergies, chronic diseases liver and kidneys. Modern research prove that fermented milk drinks contain special anti-carcinogenic substances that reduce the risk of developing oncological diseases digestive organs.

Bananas in kefir bliss

Snowball “36 kopecks” can be given to children in its pure form. You can also prepare delicious smoothies using it. The sweetness of the drink is quite enough, so you don’t need to add sugar. In addition, the snow will give the mix a smooth, flowing consistency and make it more appetizing.

Chop a large ripe banana into circles, place in a blender bowl and add 1-2 tbsp. l. peanut butter. Pour in all 300 ml of snow and beat into a homogeneous mass. Using a rolling pin, roll out 30 g of shortbread cookies into fine crumbs, pour into the smoothie and mix well. Before serving, sprinkle the cocktail with grated chocolate or coconut flakes, and garnish the glass itself with orange and kiwi slices. Even the most capricious eaters will not be able to resist such a delicacy.

Chocolate and cherry idyll

Chocolate snowball muffins “36 kopecks” are a win-win dessert that both children and adults will enjoy. The fermented milk drink will help you knead the perfect soft dough, which will quickly rise in the oven and retain its fluffy texture for a long time.

Grind 80 g of sugar and an egg into a light mass, pour in 200 ml of snow and beat with a mixer. Continuing to beat, sift in 130 g of flour with 1 tsp. baking powder and 2-3 tbsp. l. cocoa powder. The consistency of the dough should resemble thick sour cream. Fill the greased molds about a third with it, add 2-3 cherries and fill another third with the remaining dough. The muffins will rise while baking, so leave some room in the pans. Bake them in the oven at 180°C for about 20 minutes. And 5 minutes before the end, sprinkle the baked goods with crushed hazelnuts.

Snow Flake Cookies

Oatmeal snowball cookies “36 kopecks” are a godsend for those who keep in shape but don’t want to give up their favorite sweets. It contains only 83 kcal, saturated, easily digestible protein, and the optimal amount of healthy fats.

Pour 300 g of dry oatmeal 300 ml of snow and leave for at least half an hour. During this time, the oatmeal will swell properly and take on the desired consistency. Finely chop 50 g of dates and mash a handful of walnuts with a rolling pin. Beat the raw egg whites with a pinch of salt and 0.5 tsp into a strong, stable mass. lemon juice. Add dried fruits, nuts and whipped egg whites to the oatmeal mixture, add 1 tsp. cinnamon and vanilla on the tip of a knife, mix well. With wet hands Make round cookies, place on a baking sheet with parchment paper and place in the oven at 200°C for 15-20 minutes.

It seems that we know almost everything about our favorite fermented milk drinks. The “36 kopecks” brand gives you a lot of reasons to love them even more. These are real health products, prepared according to traditional recipes from natural raw materials. high quality. Thanks to this, they retained that same taste of childhood that cannot be compared with anything in the world. Give your body a tasty and healthy gift, and please your loved ones with new interesting delicacies.