We All remember how in childhood our grandmothers and mothers talked about how this is a useful and tasty product. Indeed, the use of cheese can not be underestimated. It contains much-needed vitamins, minerals, protein and amino acids. All these indicators put the cheese on one of the leading places in terms of usefulness for the human body, among other dairy products.
In the modern age many people with great attention to their health, especially weight. Observing the numerous diets, they choose products with reduced caloric content. This fact is pushing manufacturers of dairy and dairy products to produce foods with low energy value.
Do Not spared this trend and our "old friend” – cheese. The idea is to make a delicious and healthy product for losing weight attractive people, embodied in the creation of nonfat cottage cheese. This product differs from the classical analogue of the lower calorie content. This is achieved by reducing the fat content in the raw material-milk. Thus, a low-fat cottage cheese, benefits and harms of which were constant disputes as dietitians and consumers.
As mentioned earlier, the fruits are produced on the basis of cow's milk subjected to pasteurization. The feedstock normalized whole or skimmed, with the addition of buttermilk. In order to obtain milk curd, raw foods added a special starter culture consisting of pure cultures of lactic acid bacteria. Additionally can be entered rennet, pepsin, or solution of calcium chloride. Obtained in the course of the technological process, the clot is separated from whey. This is a ready to use product. It is packaged in a packaging for sale to the consumer or as raw material for confectionery production. It is important to note that the production of cheese, which will not be cooked immediately before eating, applies only pasteurized milk, devoid of any microorganisms.
Recommended
Why is crystallization of honey?
Sooner or later, natural honey of any kind begins to crystallize, the exception is in rare cases. Each variety this process occurs on its own. For example, the crystallization of honey from the dandelion forms a coarse, solid mass, rapeseed variety h...
Cock on a stick. The recipe of the most tasty treats
Rooster on a stick - a recipe from the Soviet Union. Remember making caramels on a stick at home? For this it was necessary to take not much crumpled lid from a sour cream jar or bottle with milk in a large spoon with a long handle over the gas stove...
Easy and delicious chicken pot pie and potatoes
To prepare cakes suitable for any dough - yeast, shortbread, puff pastry or fresh. The simplest recipe is probably sweet potato pie, which is perfect for lunch or for serving guests. It may be cooked quickly and simply. For the filling you can use no...
A classic way to prepare cheese. The benefits and harms of fermented milk product is directly dependent on the feedstock, but also from the correctness of the technological process in compliance with all monitored parameters. High Quality product should meet the following requirements:
If you are addressing this low-fat cottage cheese - the benefits and harms correspond to standards. This means that no negative effects from its use in food will not. The exception may be people with individual intolerance to the foods and presence of certain chronic diseases.
If you put all the types of cheese classification of fat content, we can distinguish the following products:
Among the variety of these foods you can pick up acceptable taste and quality characteristics of the cheese. People who are inclined to count calories and carefully compose your daily diet, choose the option with the smaller power value. The benefits and harms of soft delicate curd of skimmed raise some doubts. Is a dietary product its more nutritious "colleague"? Do not lose the original product together with the extracted milk fat its beneficial properties? Does not acquire deleterious qualities?
Let's see what the composition of different fatty and low fat cottage cheese. The benefits and harms of each product due to their composition.
Classic Cheese of a fat content not less than 9% contains the following substances which are, of course, have a benefit to the human body:
The Balanced natural composition of this product makes even the skeptics to stop arguing about whether useful cheese. Cheese, benefit and harm which is incommensurable among themselves, is a valuable product for people weakened by disease, as it promotes early recovery and normalization of all of the important functions of the body.
Nutritionists still advise some caution to consume curd in the following cases:
This group should limit the use.
Cheese made according to the classic recipe that can be stored in the refrigerator for no more than two days at temperatures below +8C. After that, the product begin to proliferate the bacteria, and there are processes of putrefaction of proteins. If you eat expired cheese, you can get serious poisoning. Be sure to pay attention to the shelf life of the product! If the manufacturer specifies a shelf life of more than 2-3 days, it means that the cheese has been added preservatives. The only thing that can extend the life of the product – this is vacuum packing. It cheese can be stored for 30 days. Important condition-the integrity of the packaging shall not be violated. After opening, vacuum product it should be consumed within 2 days.
Now let's deal in what is a low fat cottage cheese. Benefit or harm lies in this mysterious product? In fact, this cheese differs from that described above its nutritional and energy value. In low-calorie cottage cheese the fat content is minimized. This ...
Article in other languages:
UK: https://tostpost.com/uk/zha-napo/8119-znezhireniy-sir-korist-shkoda-korisn-vlastivost.html
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
Related News
Sauce, churrasco is a great option for meat!
When the restaurant serves simply delicious steak, one wonders what is the secret of such an original taste and aroma. Professional chefs claim that all the matter in the churrasco - sauce, which is one of the most popular in Amer...
"Saguday": recipe. "Saguday" of mackerel, omul, humpback salmon, whitefish: a recipe photo
Fish dishes are not only tasty, but also very useful. Especially if you cook them from raw semi-finished product with minimal processing. It is about this dish, as the saguday. The article offer several variants of its preparation...
How to cook soup? Because this dish is not too familiar to the Russian people. We are more used to nourishing borscht or greasy hodgepodge. But with the gaining popularity of healthy eating has become increasingly of interest to H...
Cook pea soup with smoked ribs in a slow cooker
the slow Cooker is a great helper in the kitchen for cooking all dishes, including soups. Cook the same in a regular pot it would be faster, but the taste of the food in a modern device is simply divine. So if you have time, take ...
Doughnuts – this dish is fried in the whole world. They have different names, are prepared, but their essence remains the same. It's fluffy and delicious dough that are fried in plenty of oil. Let's consider the most simple ...
Condensed milk "Alekseevskoe": composition, manufacturer, types and reviews
Condensed milk “.” has always been considered one of the best treats. Traditional classic formulation of its production unchanged for over fifty years. A considerable number of consumers trust and prefers him. What is ...
Comments (0)
This article has no comment, be the first!