Cultured milk: What about it?

[Sarae.the.wannabe.chemist]

Hi, I'm new here! I started this account to not only get answers to all of my chemistry and all things science questions, but also to know what it's like to be in a community of people just as curious as me. My first question here is this: Can anyone who knows chemistry or anything about cultured milk tell me all there is to know about it in the context of human health and diet? I can't find any straight answers on Google (most answers are for cooks and people with white worms or animals).

[studiot]

Just now, Sarae.the.wannabe.chemist said:

Can anyone who knows chemistry or anything about cultured milk tell me all there is to know about it in the context of human health and diet?

All there is to know about it is a big ask.

Try some more specifically focused questions.

But remember the moderators like one topic per thread.

But also think before you print as new members are only allowed 5 posts in their first 24 hours.

After that it is unrestricted.

Edited Saturday at 05:08 PM by studiot

[Sarae.the.wannabe.chemist]

Okay, I'll try to start somewhere. Maybe with a few questions and not a big one. 

-Is cultured milk generally safe or better than other kinds of milk?

-Are there any particular concerns that I should be aware of about my health?

There. That seems like a good starting point.

[studiot]

Well humans have known for thousands of years that milk 'goes off' if you try to store it in the ordinary atmousphere.
And they further found out that the warmer the climate the quicker this happens.
But one day some genius (we don't know who or when) found out that there were two types of "going off".

One type led to definitely unpalatable, posibly poisonous, result.

The other type tasted different but not unpalatable and seemed nourishing.
A further benefit accrued in that the eatable fermented products lasted longer, especially in warmer climates.
 

Today we have identified the many different organisms that cause either type of of fermentation and can produce a huge range of fermented or cultured products.

Equally today we can preserve ordinary milk for comparable periods so it becomes largely a matter of personal taste.

Because we have some of these organisms or similar naturally in our own gut which play a part in our own digestion, consumed cultered products may help those with weak intestines or after illness.

Originally these products were made exclusively from millk and the organisms and flavourings.

But today many manufacturers substitute cheaper ingredients such as cornflour, gelatin or even air to increase their profits.

Finally some products contain the organisms still live, most have have dead organisms killed by a pastuerisation process.

[zapatos]

2 hours ago, Sarae.the.wannabe.chemist said:

Okay, I'll try to start somewhere. Maybe with a few questions and not a big one. 

-Is cultured milk generally safe or better than other kinds of milk?

-Are there any particular concerns that I should be aware of about my health?

There. That seems like a good starting point.

Quote

As food science continues to evolve, the benefits of cultured milk are discovered. High in nutrients and probiotics, cultured milk is good for digestion and gut health.

Moreover, cultured milk products, such as yogurt and kefir, offer several health benefits due to probiotics, which are beneficial bacteria that promote a healthy balance of microorganisms in the digestive system.

Let’s explore the health benefits of cultured milk supported by relevant research studies.

https://fhafnb.com/blog/cultured-milk/

[TheVat]

Having spent half my life struggling to digest dairy, I have found lactobacillus acidophilus to be a friend, as it helps break down lactose.  Other bacteria can also help make the proteins easier to digest, too (e.g. L. bulgaricus, S. thermophilus).  These cultures only get you so far, however, and I've reached the point where dairy intake is very limited (e.g. adding a couple ounces of whole A2 milk to improve the flavor of pea protein milk or soy milk).  

As others posted, you should look into the probiotic aspects, which especially helps people who have damaged the balance of their gut microflora with antibiotics or due to various GI tract pathologies.

[Sarae.the.wannabe.chemist]

18 hours ago, TheVat said:

As others posted, you should look into the probiotic aspects, which especially helps people who have damaged the balance of their gut microflora with antibiotics or due to various GI tract pathologies.

Will do. Thanks everyone for your help!

[StringJunky]

Kefir seems to have the most bacteria types in it. I've got some dried inoculant to try sometime.