The calorie content of Russian cheese 45% fat per 100 grams is 355 kcal. 100 g of dairy product contains:
- 22.5 g protein;
- 28.5 g fat;
- 0 g carbohydrates.
To prepare Russian cheese 45%, the following ingredients are used:
- lactic acid bacteria;
- pasteurized medium-fat milk;
- leaven;
- salt;
- An enzyme preparation that ensures curdling of cheese.
The calorie content of Russian cheese with 50% fat content per 100 grams is 362 kcal. In 100 g of product:
- 23.3 g protein;
- 28.9 g fat;
- 0.5 g carbohydrates.
Russian cheese with 50% fat content has a rich vitamin and mineral composition. The dairy product contains a lot of vitamins B6, B9, B12, A, PP, ascorbic acid, minerals zinc, calcium, and phosphorus.
Calorie content of hard Russian Como cheese per 100 grams
The calorie content of hard Russian cheese produced by Como per 100 grams is 360.9 kcal. A 100-gram serving of cheese contains:
- 26.3 g protein;
- 28.5 g fat;
- 0 g carbohydrates.
The benefits of Russian cheese
Despite the high fat content and calorie content, nutritionists do not recommend completely excluding hard Russian cheese from the diet. The following benefits of this product have been proven:
- Russian cheese is saturated with milk fat, which restores the energy balance in the body and is absorbed fairly quickly;
- B vitamins of the product are useful for the prevention of hepatitis and anemia;
- the cheese is enriched with calcium, which is important for maintaining the health of the skeletal system, hair, and nails;
- according to Finnish scientists, hard cheese contains a lot of probiotics that slow down the aging process of the immune system;
- the dairy product increases resistance to stress and normalizes the functioning of the nervous system;
- hard cheese with the addition of enzyme preparations of non-animal origin is an excellent alternative to meat for vegetarians. This product will completely compensate for the lack of proteins in the body.
The harm of Russian cheese
Let's list the harm of hard Russian cheese:
- due to its high fat and calorie content, the product is contraindicated for weight loss and excess weight;
- You will have to give up hard cheese in case of exacerbations of diseases of the gallbladder, biliary system, or liver;
- overeating cheese leads to disruptions in the digestive system;
- the product is saturated with amino acids, an excess of which causes headaches, insomnia, and increases blood pressure;
- You should completely avoid hard cheese if you have high cholesterol levels. In this case, cheeses with a fat content of no more than 20% are indicated;
- hard cheese is excluded from the diet if you have an ulcer;
- Vegetarians should read the ingredients of the product very carefully. In the manufacture of most types of such products, enzyme preparations of animal origin are used.
Cheeses are a living product. It consists of a concentrate of milk solids and is obtained by coagulating milk followed by specific processing of the curd. Some types of cheese require at least 8-9 months to ripen, and its shelf life can be up to a year.
Cheese is a high-calorie product. Its calorie content directly depends on the milk fat it contains (from 20 to 60%) and ranges from 300-400 calories per 100 grams. Cheese has a lot of protein - up to 28-30%. During the ripening process, proteins are partially processed by bacteria and are better absorbed by the body. Also, during the ripening process, various biological active substances are formed.
Cheese is rich in vitamins and microelements. It contains a very large amount of calcium and phosphorus.
Cheeses have firmly entered our diet due to their taste and nutritional properties. But for a person who watches his figure, the amount of cheese should be limited. It is best if you use so-called pickled cheeses such as Suluguni and Chechil. They are lower in calories and easier to digest. The calorie content of Chechil cheese is only 140 calories per 100 grams, which is almost three times less than the calorie content of Parmesan cheese.
Cheeses are often used in protein diets, such as the Kremlin diet, the Dukan diet, because they contain a minimal amount of carbohydrates with a significant protein content. The exception is processed cheese, in which 24% is carbohydrates.
But not all cheeses are equally healthy. A large number of various products are produced under the guise of cheese, which have nothing to do with real cheese.
It’s one thing when the technology for making cheese is violated - it could be a violation of ripening dates, excessive humidity, or poor-quality raw materials. This cheese loses most of its beneficial properties. But when milk fat is replaced in cheese with vegetable fat and soy protein is introduced into the composition, it is a completely different product. Therefore, be careful when purchasing this tasty and healthy product.
Cheese calorie table per 100 grams
|
Product |
Squirrels |
Fats |
Carbohydrates |
Kcal |
|
Adyghe cheese |
18.5 |
240 |
||
|
Altai cheese |
26.5 |
356 |
||
|
Alpine cheese |
353 |
|||
|
Amber cheese |
220 |
|||
|
Appenzeller cheese |
24.7 |
31.7 |
403 |
|
|
Biysky cheese |
24.2 |
29.9 |
371 |
|
|
Cheese Bongrain Fall Epi |
28.8 |
267 |
||
|
Brie cheese |
291 |
|||
|
Brynza cheese (made from cow's milk) |
17.9 |
20.1 |
260 |
|
|
Brynza cheese (made from sheep's milk) |
14.6 |
25.5 |
298 |
|
|
Cheese Brynza Serbskaya |
11.9 |
15.5 |
208 |
|
|
Cheese Vyrussky |
258 |
|||
|
Gouda cheese |
356 |
|||
|
Dutch cheese |
26.8 |
352 |
||
|
Gorgonzola cheese |
330 |
|||
|
Cheese Mountain |
29.3 |
29.7 |
400 |
|
|
Grana Padano cheese |
384 |
|||
|
Gruyère cheese |
396 |
|||
|
Danish cheese |
24.3 |
330 |
||
|
Cheese Village |
10.3 |
103 |
||
|
Cheese Dzhugas |
364 |
|||
|
Homemade Cheese |
12.7 |
113 |
||
|
Cheese Dor Blue |
354 |
|||
|
Dor Blue cheese a la creme |
265 |
|||
|
Cheese Dorogobuzhsky |
332 |
|||
|
Camembert cheese |
291 |
|||
|
Cheese Cantali |
26.7 |
14.1 |
234 |
|
|
Fermented milk cheese |
133 |
|||
|
Goat cheese |
21.3 |
21.7 |
290 |
|
|
Smoked sausage cheese |
271 |
|||
|
Smoked Cheese |
27.7 |
25.3 |
380 |
|
|
Kostromskaya cheese |
25.2 |
26.3 |
345 |
|
|
Lambert cheese |
23.7 |
30.5 |
377 |
|
|
Lambert cream cheese |
23.7 |
32.5 |
395 |
|
|
Cheese Lambert Tilsiter |
339 |
|||
|
Cheese Maasdam |
23.5 |
350 |
||
|
Mascarpone cheese |
41.5 |
412 |
||
|
Cheese Mondzeer |
20.3 |
280 |
||
|
Mozzarella cheese |
240 |
|||
|
Oltermani cheese |
270 |
|||
|
Parmesan cheese |
392 |
|||
|
Processed cheese |
16.8 |
11.2 |
23.8 |
257 |
|
Cheese Polessky |
14.3 |
221 |
||
|
Cheese Poshekhonsky |
26.5 |
350 |
||
|
Cheese Pribaltiyskiy |
209 |
|||
|
Cheese Raclette |
22.7 |
357 |
||
|
Ricotta cheese |
174 |
|||
|
Cheese Rochischio |
366 |
|||
|
Roquefort cheese |
337 |
|||
|
Russian cheese |
24.1 |
29.5 |
363 |
|
|
Cheese Smetankovy |
27.5 |
332 |
||
|
Cheese Stepnoy |
26.3 |
350 |
||
|
Sulguni cheese |
290 |
|||
|
Cheese Tilsiter |
27.8 |
334 |
||
|
Uglich cheese |
25.8 |
26.3 |
347 |
|
|
Cheese Favita |
176 |
|||
|
Farmer's cheese |
18.5 |
14.1 |
207 |
|
|
Chees Feta |
290 |
|||
|
Philadelphia cheese |
253 |
|||
|
Cheese Hollender |
265 |
|||
|
Cheddar cheese |
392 |
|||
|
Cheese Chechil |
19.5 |
140 |
||
|
Chechil cheese brine smoked |
19.5 |
320 |
||
|
Swiss cheese |
24.9 |
31.8 |
396 |
|
|
Edam cheese |
330 |
|||
|
Smoked Edam cheese |
24.8 |
334 |
||
|
Emmental cheese |
28.8 |
29.7 |
380 |
|
|
Amber processed cheese |
27.3 |
289 |
||
|
Jarlsberg cheese |
364 |
|||
|
Cheese Jarlsberg Light calorie content of dried fruits and other calorie content tables. Nika Sestrinskaya -specifically for the site site |
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Russian cheese is a semi-hard rennet cheese made from pasteurized cow's milk of the highest quality. During the cheese making process, sourdough, rennet and sometimes a natural coloring agent, annatto extract, are added to the milk if cheese production occurs during the cold season, when cows cannot receive grass and dandelions to naturally color the milk. Russian cheese is produced in the form of low cylinders or rectangular bars weighing from 8 to 18 kg.
Russian cheese has a uniform light yellow color, a medium-hard, dense and plastic structure, the cheese cuts well, without the appearance of “pellets” and does not stick to the knife. To taste, Russian cheese is slightly sour, creamy, with a bright aroma. An openwork pattern of heterogeneous eyes is located throughout the cheese. The head of the cheese has a dense crust, on which interlacing threads are sometimes visible, this is a sign that the cheese was laid out on linen cloth.
Calorie content of Russian cheese
The calorie content of Russian cheese is 363 kcal per 100 grams of product.
Composition and beneficial properties of Russian cheese
Product contains: pasteurized cow's milk, rennet. Russian cheese contains vitamins, as well as minerals necessary for the body: , . Russian cheese is useful for children and adults; its consumption helps strengthen bones and teeth, stimulates the normal activity of the heart muscle (calorizator). The product contains a sufficient amount of high-quality protein, which is needed for the construction of cells of all systems of the human body.
Harm of Russian cheese
We should not forget that Russian cheese contains beef fat - hard and one of the heaviest, so those who have high blood cholesterol levels should consume Russian cheese in small quantities. Excessive consumption of the product may cause problems with the digestive system - heaviness in the stomach, constipation.
When purchasing Russian cheese, you should pay attention to the cut of the product; it should be smooth, even, without droplets of liquid (tears), cracks and crumbs. The slit-like eyes have an irregular shape and penetrate the entire cheese; if they are concentrated in one place, it means that the cheese was produced with violations of technology. A slippery surface and uneven color are not acceptable; if the cheese crumbles, this is a sign of immaturity.
Russian cheese should be stored in the refrigerator; if it is vacuum-packed, then the shelf life is three months; opened or purchased cheese in a piece is stored for no longer than seven days in a special cheese pan or in a glass/plastic container.
Russian cheese in cooking
Russian cheese is a universal product, suitable for independent use as an appetizer or snack, ideal for sandwiches and canapés, melts perfectly and is therefore suitable for making hot sandwiches, juliennes, pizza, pasta, baked vegetables, meat and poultry. Cheese is added to salads with canned beans and croutons, fried in breading and batter.
For more information about Russian cheese and its production, watch the video “Russian Cheese” from the TV program “Expertise of Goods”.
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Liquid component of batter
Often the batter is prepared using water or milk. However, there are many other ingredients for a liquid batter base. For shrimp, seafood and fish, a batter based on white wine or light beer is suitable. It is appropriate to use red wine or vodka with meat, while for sweet dishes a batter based on homemade infusions, juices and fruit drinks is suitable.
Spices and seasonings for batter
Spices and seasonings can be added to the batter to taste. A particularly enticing aroma can be achieved using ground nuts or cheese.
Cooking tricks
1.The more thoroughly you mix all the ingredients, the tastier the batter will be.
2. Sparkling water will add airiness to the batter.
3. The dough will not dry out when frying if the batter is prepared in advance and put in the refrigerator for an hour and a half.
4. It is better to beat the whites and yolks separately, so you will get an airy and crispy batter.
5. It is better to prepare the batter in a 1:1 ratio to the amount of food for frying.
Classic batter recipe
Ingredients:
- 100 ml water
- 120 g flour
- 4 eggs
- 1 tbsp vegetable oil
- salt and spices - to taste
Preparation:
1. Separate the whites and put them in the refrigerator.
2. Beat the yolks. Add vegetable oil, water, flour, salt and spices. Mix the batter thoroughly.
3. Beat the whites and pour into the batter, stirring again.
Sweet batter recipe
Ingredients:
- half a cup of heavy cream
- 3 yolks
- flour (if necessary)
- sugar and salt - to taste
Preparation:
1. Mix the yolks with salt and cream.
2. Add the remaining ingredients and mix thoroughly.
Cheese batter recipe
Ingredients:
- 4 tbsp. spoons of flour
- 3 tbsp. spoons of mayonnaise
- 4 eggs
- 100 g hard cheese
- salt and spices - to taste
Preparation:
1.Prepare the mixture according to the classic batter recipe, add grated cheese.
2. Add mayonnaise and mix the cheese mixture thoroughly.
Bon appetit!
Many cooking recipes include batter - a liquid dough or breading for frying meat, fish, vegetables and so on. The usefulness of batter is that it preserves the juiciness of the product that is breaded in it, and gives a special taste to the product. To understand how to make batter, you first need to understand what it is and understand the very principle of its preparation.
Batter is a type of dough made from flour and various ingredients. Dishes fried in well-prepared batter are tasty, attractive in appearance and healthy. There are many recipes for fish, meat and vegetables that differ in their ingredients. This dough can be either liquid or thick; the appearance of the product breaded in it and its taste depend on this.
Supplements Spices, onion, garlic, soy sauce, egg.
If you want to fry meat, you need to know how to do it. To do this, take 1 glass of milk, add 1 egg yolk to it and whisk. Then add salt, add flour (1.5 cups), mix everything thoroughly and add pre-whipped egg white. Dip pieces of chicken fillet in this mixture and fry in vegetable oil or melted fat.
If you want to cook fish this way, you need to know how to make fish batter. Here, the best option, perhaps, would be beer batter. Why do you need to take 250 ml of chilled light beer, 2 eggs, curry seasoning on the tip of a knife, 1 glass of flour, then pour in 1 spoon of oil. Pour the flour into a bowl, add the yolks, then beer and butter, and add a little salt. Beat the mixture thoroughly using a mixer. Beat the whites until foamy and add to the resulting mass. Beat everything well again. Let stand for a while so that the flour swells and fry the fish pieces in the mixture.
Fish cooked in batter differs from fish simply fried in a frying pan in that it turns out more juicy and tender. Boneless fish or fillets are suitable for this.
The same applies to other products prepared in this way. Our most favorite and widespread dish is probably pork chops fried in batter. Beer lovers also love battered cheese, while gourmets prefer vegetables and delicious fruits fried in this wonderful mixture.
Before deciding how to make batter for fish or chicken, you need to know: you can add ginger, coriander, turmeric, ground pepper and olive oil to it - each of these ingredients will add a special taste and aroma to the prepared dish. And most importantly, do not forget - the batter must stand and rest. Then the products fried in it will delight you with a unique taste and excellent appearance.
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