Quark, cream cheese and yoghurt end up in many lands regularly in the shopping cart. Because more and more people value a protein -rich diet and deliberately use natural protein sources such as dairy products.
These are not only rich in high -quality protein, but also contain a particularly high amount of calcium – more than any other food. In addition, proteins ensure long -lasting saturation, help to prevent cravings and thus support them in losing weight.
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Yogurt, curd and co.: The differences at a glance
When manufacturing yogurt, curd and skyr, milk is used as a basic ingredient that is added to different additives.
This is how yogurt is made
When producing yogurt, the milk is added to the milk lactic acid bacteria that ferment the milk sugar. The type of bacteria used determines the consistency and taste of the yogurt – whether mild or sour.
Greek yogurt is produced with more lactic acid bacteria. This tastes a little more sour. In addition, the whey drips slower and longer in the Greek yogurt.
quark
In addition to the addition of lactic acid bacteria, curd is mixed with Lab, a coagulation ferment that is obtained from the calf stomach. The enzymes chymosin and pepsin contained in Lab make the milk clasp and cause a thick layer. Some quark products are also added to the cream, which increases the fat content.
Skyr
Skyr is also acidified with bacteria and thickened with Lab, similar to curd. Skyr is often seen as a cream cheese and has a sour more taste as a curd. The consistency of Skyr is firmer and creamier than that of yogurt.
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According to NDR, there is so much calcium in the individual dairy products:
- Quark: 90 milligrams per 100 grams
- Yogurt: 130 milligrams per 100 grams
- Skyr: 150 milligrams per 100 grams
- Milk: 118 to 122 milligrams per 100 milliliters
So much fat contain dairy products per 100 grams:
- Skyr: 0.2 to 0.5 percent
- Lean milk yogurt: 0.5 percent
- Low -fat yogurt: 1.5 to 1.8 percent
- Yogurt: at least 3.5 percent
- Sahn yoghurt: at least 10 percent
- Lean curd: 0.2 to 0.4 percent
- Half -fat quark: around 5 percent
- Cream quark: around 10 percent
- Double frame: around 20 percent
The best choice: Skyr
Skyr is a product that combines the advantages of curd and yogurt. It has little fat, but a lot of calcium.
The protein contained helps the body to absorb the calcium. The lactic acid bacteria in Skyr are good for the intestine and the immune system. In addition, Skyr contains a lot of potassium and magnesium that help regulate blood pressure and reduce the risk of cardiovascular diseases.
But every milk product has its advantages and disadvantages. For healthy people, choosing the dairy product is a question of taste. When it comes to losing weight, Skyr and curd are the best options due to their protein and calorie content. The protein content regulates the blood sugar level and ensures long -lasting saturation.
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