The composition of the curd, useful properties and types of product

The Cheese belongs to the category of dairy products, being a source of protein and calcium. It is just necessary for the proper functioning of the body, especially for the generation of cells and formation of bone tissue in children during growth and development. The cheese is of three types, distinguishes them between a layer of fat. Receive valuable product by souring milk naturally or with the addition of special enzymes.

The Part of the cheese a unique, balanced and indispensable for baby food. Unfortunately, not all children love the classic look of the product. But cheese pie flavored with sour cream, or berries dessert dairy based not refused even a single young foodie. Cheese refers to products that are introduced into the child's diet from an early age. Besides, it does not cause allergies and is very easily digested the child's body. It is an excellent prevention of anaemia and rickets.

For adults, the composition of the curd is valuable in terms of protein content. People who lead an active lifestyle and do sports, protein required to build muscle tissue. Fasting days on the cottage cheese give great results, and diet there are countless on the basis of this product. Calories it has is very low, the fat content is reduced, the carbs a little, and valuable protein is enough.

The Chemical composition of the cheese is a perfect combination of minerals and vitamins, organic acids, cholesterol, protein, fat and carbohydrates. The quantitative composition of the different product types that differ from each other fat, did not significantly change.

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Part of the cheese include substances with antibacterial action, making it extremely useful for diseases of the digestive system, as regular consumption leads to the destruction of the putrefactive flora. The curd is useful in diseases of the nervous system, atherosclerosis, diabetes. In diseases of the oporno-impellent device, it is recommended to use a milk product, fermented by the addition of calcium chloride.

Low-Fat cottage cheese, part of which is deprived of fat, is made from skim milk. It argued that from this type of product is not absorbed calcium. It is not, it is useful along with other types of cheese. Its use is appropriate when adherence to the diet.

Fat varieties of cottage cheese are prepared from milk with a fat content of not less than eighteen percent. There is another kind-of cottage cheese, which has a longer shelf life and larger volume.

Cheese is the base cheese is not less useful dairy product. On the basis of cheese can be cooked many dishes. Mostly they represent some pastries. Use dairy treat you can use to create desserts. Fantasizing with added fruit, jelly, mixed jelly, nuts and chocolate chips you can prepare an unforgettable masterpiece of culinary art. But the priceless part of the cheese will make it more useful.