Cottage cheese is one of the fermented milk products, with whom we have been familiar since childhood. It is obtained from fermented milk by removing the whey from it. Most often, sourdough and rennet extract(pepsin). Useful properties of cottage cheese different fat content vary somewhat, although, of course, any natural product will benefit the human body.
Cottage cheese has high nutritional value.
Included natural cottage cheese nothing should be present except milk (fat or low-fat) and sourdough; sometimes manufacturers indicate rennet (pepsin) in the list of ingredients. The shelf life of real cottage cheese does not exceed 72 hours.
Cottage cheese is an indispensable source of protein for the body, and low-fat product its quantity is the highest. Depending on the fat content, 100 g of cottage cheese contains from 14 to 18 g of protein. This fermented milk product contains very few carbohydrates. That is why it can and should be eaten by people suffering. What fat content to choose for cottage cheese is a matter of taste. However, it should be remembered that full-fat cottage cheese contains about 18 g of fat, a low-fat product contains several times less, and a low-fat product has practically none.
The calorie content of this fermented milk product also depends on its fat content. Thus, 100 g of low-fat cottage cheese contains only about 70 kcal, and the same amount of fatty cottage cheese (18%) contains about 230 kcal. Cottage cheese is rightfully one of the products dietary nutrition, and for this purpose not only low-fat, but also a product with a fat content of 1.8-4% is used.
The benefits of cottage cheese lie not only in its high nutritional value. It includes vitamins, and most importantly, minerals necessary for a person at any age. This fermented milk product contains not only a large amount of calcium, but also phosphorus, which is necessary for this calcium to be absorbed by the body. In addition to these minerals, cottage cheese contains sodium, potassium, magnesium, iron and a few other trace elements. Also, this fermented milk product contains vitamins A, C, and group B in small quantities. It should be noted that the highest content useful minerals and vitamins were found in low-fat cottage cheese (1.8-4%), while it has the lowest calorie content.
A high amount of easily digestible protein and minerals and an almost complete absence of carbohydrates makes cottage cheese an indispensable product children's, dietary and sports nutrition. It is necessary for elderly and weakened people as a result of illness. Proteins are the building material for all cells of the body; they are needed for all metabolic processes, they are part of enzymes, and they perform protective, transport and many other functions in the body.
And phosphorus contained in cottage cheese in large quantities, are necessary for the formation, growth and strengthening of bones, cartilage, and teeth. This property again makes it useful for children, whose rapidly growing bodies really need these substances. From this point of view, cottage cheese is necessary for all age groups, especially older people, for the prevention of osteoporosis and other diseases of the musculoskeletal system. Cottage cheese is useful for people, since they have an increased need for calcium and protein.
The amino acids contained in cottage cheese help normalize the level, so it is recommended to be consumed by people suffering from atherosclerosis, as well as for the prevention of this disease. Sodium, potassium, calcium, magnesium are substances necessary for normal operation heart, so this fermented milk product is very useful for the prevention of diseases of the cardiovascular system.
Despite the fact that cottage cheese is poor in vitamins, it regular use in food has a beneficial effect on the immune system. It, like all fermented milk products, helps to improve the health of the intestines, which is one of the organs of the immune system. Proteins, which cottage cheese is rich in, are necessary to provide many protective mechanisms.
Cottage cheese for good digestion and weight loss
After eating cottage cheese, the feeling of fullness lasts for a long time. Cottage cheese is a favorite product of many people who watch their figure and want to get rid of excess weight. The protein contained in cottage cheese takes quite a long time to digest, while the amino acids into which it is broken down are absorbed perfectly. So, after consuming this fermented milk product, the feeling of fullness persists for a long time, while the body receives enough nutrients for full functioning. Cottage cheese contains substances that stabilize fat metabolism, as well as lactic acid bacteria, which help normalize the composition of intestinal microflora and digestion.
There are many diets in which cottage cheese serves as the main food product. However, you should not arrange frequent fasting days and mono-diets on cottage cheese, since this creates a greater load on the kidneys.
Cottage cheese prepared in the traditional way (not grained), carefully removed from whey, is usually well tolerated by people suffering from lactase deficiency, since after the whey is separated, there is practically no lactose left in it.
Harm from cottage cheese
You should not eat cottage cheese that has expired or was stored incorrectly. E. coli actively multiplies in spoiled product, which can lead to food poisoning.
This fermented milk product is limited or completely eliminated in case of severe kidney diseases, accompanied by kidney disease, since in such diseases the amount of protein supplied from food decreases. People suffering from urolithiasis, as a result of which oxalate stones formed in the kidneys.
Regular overuse fat cottage cheese can lead to increased blood cholesterol levels and other lipid metabolism disorders.
Despite the obvious benefits, even healthy people Cottage cheese should not be consumed in excess as its excessive use may adversely affect kidney health. It is enough for adults to eat 200 g of this fermented milk product per day, and for children – 100 g.
Cottage cheese: benefits and harm
Many people are interested in the difference between grained (sometimes called “grainy”) cottage cheese and regular cottage cheese. To obtain dense curd grains, not only lactic acid bacteria and rennet, but also calcium chloride are added to milk. Lightly salted cream is added to the resulting grains. The result is a type of ordinary low-fat cottage cheese mixed with salted cream, usually the fat content is cottage cheese does not exceed 9%, and its calorie content is lower. At the same time, everything beneficial features cottage cheese prepared in the traditional way are preserved. Many nutritionists believe that grain cottage cheese is even preferable in dietary nutrition.
This type of cottage cheese has lower acidity, so it is recommended to use it for diseases with high acidity of gastric juice. In addition, the presence of cream additionally helps to neutralize the excessively acidic environment in the stomach.
Due to the cream content, grain cottage cheese is not recommended for those suffering from lactase deficiency. Also, people following diets that exclude or limit salt should remember its presence in industrially produced grain cottage cheese.
Curd mass: benefits and harms
The composition of the curd mass includes vegetable fats. For many people, cottage cheese and curd mass are one and the same thing, but this is not at all true. Curd mass is composite product, which is made from ground into homogeneous mass cottage cheese with added butter, milk or cream, condensed milk, sugar, salt and other flavorings. The composition of the curd mass includes ingredients of only dairy origin; the addition of components of plant origin (this does not apply to fillers) turns curd mass V curd product.
It can be sweet with the addition of condensed milk, dried fruits, honey, vanillin and other confectionery fillings. Various spices and herbs are mixed into the salted curd mass. Natural curd mass is not stored for long, usually no more than 5 days. She is not exposed heat treatment and has all the beneficial properties of cottage cheese. However, it should be borne in mind that the presence of sweet additives makes this product more caloric.
People suffering from diabetes are not recommended to eat sweet curd mass, unlike regular cottage cheese. If you have gastritis, you should not eat spicy and tomato curds.
The presence of milk and cream in the curd mass limits its use in case of lactase deficiency.
Curd product: benefits and harms
Not long ago, a curd product appeared on sale, which looks the same as regular cottage cheese, but its price is one and a half to two times lower, and its shelf life is much longer.
Such a curd product is not cottage cheese in pure form and can be prepared with the addition of cheap, often not the highest quality, vegetable oils (, etc.), soy protein and other components. Of course, there is cottage cheese in the composition of such a curd product, but its quantity may be minimal. In addition, during the manufacturing process it is subjected to heat treatment, during which it is partially destroyed. useful material.
It should be noted that the majority curd cheese, cottage cheese and curd desserts in plastic trays, curd paste is also exactly curd products in its composition. To improve consumer qualities, various flavors, dyes, stabilizers, preservatives and other substances can be added to them. That is why the benefits of such curd products for the body are questionable.
If you really want to buy useful product, then you should carefully study its composition and expiration date.
TV show “Food with and without rules” on the topic “Cottage cheese: benefit or harm?”:
Hello, dear friends!
I love it very much cottage cheese. After all, it is extremely tasty and – most importantly! - a useful product.
It turns out that cottage cheese has long been one of the most popular products among the ancient Slavs. But even today it has not lost its popularity.
Cottage cheese is good for everyone: both children and adults
Cottage cheese protein- casein makes up 14 - 18% of the weight of cottage cheese. Casein contains amino acids that are very important for us: lysine, methionine, tryptophan. They are easily digestible and easily digested by the body.
Lysine – essential amino acid. This means that she constantly must enter the human body with food, because the body itself cannot synthesize it. Lysine is necessary for the human body to normal height, production hormones, antibodies, enzymes, and also for recovery fabrics.
Methionine– just like lysine, is an essential amino acid that is not synthesized in the human body. Methionine should Necessarily enter the body with food. Methionine is part of protein, which is one of the main "building materials» human body.
Tryptophan in the human body is converted into serotonin- a compound that causes mental relaxation and creates a feeling of emotional well-being. People who are depressed have low amounts of both serotonin and tryptophan in their blood. Their low content in the body causes depression, anxiety, insomnia, attention disorders, hyperactivity, migraines, headaches, tension.
Cottage cheese is one of the most available sources protein, calcium, phosphorus, vitamins A, C, B vitamins.
Cottage cheese is especially useful for a growing body.
Already with 7 - 8 months baby You can give cottage cheese to keep your teeth and bones strong. Cottage cheese does not cause allergies and is easily digestible. Among other things, cottage cheese contains antibacterial substances. They suppress the growth of putrefactive bacteria and help normalize beneficial intestinal microflora. Lactic acid bacteria convert milk lactose into lactic acid, and this acid promotes the absorption of calcium and phosphorus from cottage cheese.
Feel free to feed your child cottage cheese, this invaluable product, and eat it yourself.
The most delicious and healthy cottage cheese - rustic, prepared from whole milk . Of course, you can buy cottage cheese in a store or market. But " The village is mine"recommends preparing cottage cheese yourself from proven, fresh, best products.
Today I will tell you how to make cottage cheese at home. And this is not a difficult task at all!
TYPES OF COORD
Fat cottage cheese– prepared from whole milk, which contains at least 18% fat.
Skim cheese
- made from skim milk. This cottage cheese contains all the useful substances and can be consumed even during a diet.Calcined cottage cheese- produced by fermenting milk with calcium chloride. Calcined cottage cheese is especially useful for children and adolescents, as well as the elderly, because they experience age-related changes in bone tissue. This is the kind of cottage cheese that is recommended for pregnant women and breastfeeding women.
Granular cottage cheese- it is stored longer and is larger in volume than oily. It is a curd grain to which fresh, slightly salted cream is added. Granular cottage cheese, due to its very high protein content and low fat content, is very useful for dietary and sports nutrition.
COOKING COOK RECIPES
Normal way
To make homemade village cottage cheese You will need milk, clean gauze, two pans, one inside the other.
Pour milk into a smaller saucepan, cover with a lid and place in a warm place to sour (for about a day). Can be used to enhance the taste of cottage cheese and accelerate souring add to milk 2 - 3 tablespoons of low-fat sour cream or kefir.
When the milk turns into curdled milk, place the pan with sour milk in a wider pan, and pour into the space between the walls hot water. Place on low heat.
As the water heats up spoiled milk will move away from the sides of the pan, and a yellowish liquid will appear.
At this moment you need quickly remove pans from the fire. Remove the pan with the curdled milk and cool. Place clean gauze on the bottom of the sieve and very carefully, without stirring, spoon out the curdled mass with a tablespoon.
Gauze edges tie in a knot and hang the bundle so that the serum flows freely. The real homemade country cottage cheese will remain in the gauze napkin.
Serum You can drink it, it is an effective diuretic, sedative, and tonic. The whey can be used to bake pancakes. And whey-based okroshka is something!…
Calcined cottage cheese
Calcined cottage cheese cooks quickly. In order to get 100 g of cottage cheese, take 0.6 liters of milk and 6 ml of 20% calcium chloride(buy at the pharmacy).
Add calcium chloride solution to cold milk. Stir and put on fire, bring to a boil. Quickly remove from heat and cool until room temperature. Place the resulting mass also carefully on a sieve covered with gauze, and strain off the whey.
Tender cottage cheese with kefir
Will need milk and kefir in a 1:1 ratio. Pour kefir into boiling milk, stir and immediately remove from heat. Let sit for 15-20 minutes, then place on a sieve to strain off the whey.
Kefir cottage cheese
From kefir You can make cottage cheese even easier. Pour a glass of kefir into a bowl that is twice as large and put it in the microwave for 1 - 2 minutes. The curd will separate, the mass will rise to the top, and the whey will remain at the bottom.
Don't be lazy, feed yourself and your family tasty and healthy.
Be healthy!
There are a lot of recipes for making curd cream. Most often it is prepared from whipped yolks and cream with the addition of soft cottage cheese and sugar or based on butter. Vanillin and other flavorings, often nuts and dried fruits, are added to the cream. Curd cream You can eat it just like that or use it to make cakes - for example, fill homemade eclairs with it.
Cottage cheese - important product in our diet, we eat it ourselves and give it to our growing children, but is it really that good for our health? Sellers often deceive us by not selling quality product; In order not to be deceived, remember a couple of tips on how to check the quality of cottage cheese at home. It’s not difficult to determine for yourself the naturalness of a purchased product, but by learning this skill, you can always protect your family.
1. How is it different? homemade cottage cheese from the store
2. How long can homemade cottage cheese be stored?
3. How much fat is in homemade cottage cheese?
4. Calorie content and nutritional value of homemade cottage cheese
5. How to determine the naturalness of cottage cheese at home
6. When and why is cottage cheese dangerous?
7. How to use fresh cottage cheese
What is the difference between homemade cottage cheese and store-bought cottage cheese?
If you just can’t decide which cottage cheese is better - homemade or store-bought, then here’s some advice for you - feel free to give preference to the former.
A homemade product is always more natural, fatty, and is more likely to be found in its composition. chemical additives, unhealthy vegetable fats (like coconut or palm oil) much lower.
Unlike homemade cottage cheese, store-bought cottage cheese has a more “chemical” composition. With help harmful additives Unscrupulous manufacturers try to increase weight in unnatural ways (for example, adding starch), as well as to extend the shelf life of a short-lived product.
How long can homemade cottage cheese be stored?
- Fresh cottage cheese should be stored in the refrigerator for no longer than 2 days.
- In a powerful refrigerator (where the temperature does not exceed +8°C) – 4 days.
- In the freezer, the curd retains its beneficial properties. nutritional properties longest. If the freezing temperature in the freezer reaches -35°C, then the fermented milk product can be stored for about 1-2 months.
- If the temperature does not drop below -18°C, then the shelf life is 2 weeks.
It is best to store fermented milk by wrapping it in foil or parchment.
How much fat is in homemade cottage cheese?
Another difference homemade cottage cheese from store-bought - in its fat content. This indicator depends on the technology for preparing the product and the raw materials from which it is made.
Based on this, homemade cottage cheese comes in 3 types of fat content:
- – made from selected whole milk, the fat content of which is at least 18%;fatty
- bold(fat content – 9%) – produced on the basis of whole and skim milk simultaneously;
- low fat– made exclusively from skim milk – milk from which the cream has been skimmed. This fermented milk product has the smallest fat reserve - only 0.5%. Low-fat cottage cheese is best suited for diets; moreover, it is easier for the body to digest than other types.
The percentage of fat in a fermented milk product directly affects its calorie content. If you don’t know how to count calories in cottage cheese and how to determine how much protein, fat, and carbohydrates it contains, then we bring to your attention a simple but detailed calorie table.
Calorie content and nutritional value of homemade cottage cheese
To determine how many grams of protein, fat and carbohydrates are in homemade cottage cheese, you don’t have to do complex calculations yourself. Use ready-made data.
The calorie table shows not only kilocalories per 100 g of product, but also the nutritional value each of the 3 types of fat content of fermented milk product.
Using a simple table, you will always know how many carbohydrates, protein and fats are contained in homemade cottage cheese purchased or prepared by you.
This knowledge will be useful to you, especially if you calculate each of your daily kilocalories and create a detailed dietary menu for every day.
How to determine the naturalness of cottage cheese at home
All of us, one way or another, are faced with deception by the manufacturer, and this deception may consist of adding starch to the composition of the product (in order to increase the weight of the curd mass) and vegetable fats, thanks to which the production of goods becomes less financially costly for the manufacturer.
Both can have an extremely negative impact on our health. To minimize risks and not waste money, we offer you several simple ways to check the quality of cottage cheese at home.
Method number 1: check the cottage cheese for the presence of starch in it
It will not be difficult to identify starch in homemade cottage cheese. All that is needed to expose a shoddy product is a couple of drops of regular iodine.
You need to drop iodine onto a piece of curd mass, and then look at the result: if the iodine on the curd turns blue, then the product contains starch, but if iodine remains in its usual light yellow color, then the product does not contain starch.
Method No. 2: determine whether there are vegetable fats in the cottage cheese
Organoleptic method
The first thing you can do is try cottage cheese. If it contains vegetable fats that are undesirable for us, then an oily taste and a feeling of the presence of a “fatty film” will remain on the tongue.
Presence of vegetable fats
You can also check the product for the presence of vegetable fats using warm water. To do this, you will need to add 1 tsp to a glass of warm water. fresh cottage cheese, gently stir it and leave for a couple of minutes.
If during this time a yellowish film appears on the surface of the water, and the cottage cheese settles to the bottom, do not doubt that it contains fats.
Fat content of cottage cheese
You can determine the fat content of cottage cheese at home by simply waiting. You just need to take 1-2 tsp. purchased cottage cheese and leave it at room temperature for 8-10 hours (or just overnight).
- If the cottage cheese turns out to be natural, then after long downtime it will sour slightly, but will not change its color.
- If there are fats in the cottage cheese, then, on the contrary, it will change color (it will turn yellowish and a small crust will form on the surface), but will not change in taste.
Having checked the quality of the purchased product at home, in the future you will know for sure which product manufacturer you can trust and which you cannot. Also, do not forget when buying cottage cheese, if it is sold in packaging, to carefully study its composition, check whether it contains harmful vegetable fats, and always pay special attention to the expiration date of the product.
When and why is cottage cheese dangerous?
Everyone knows about the value of homemade cottage cheese. It is rich in all kinds of micro- and macroelements; it contains many vitamins, minerals and other important nutritional elements. However, in addition to benefits, the product can also cause harm.
A series of questions most frequently asked by housewives will help you find out why the purchased product is dangerous and how to avoid poisoning with fermented milk.
Why does homemade cottage cheese turn pink?
An infrequent, but quite existing phenomenon, is the pinking of the curdled mass. Pink streaks and spots appear when pathogenic microorganisms begin to multiply in it.
This is not just harmful, it is dangerous to health, so this product should never be consumed. Even heat treatment will not help kill bacteria. Some microorganisms are very resistant to high temperatures.
Why is homemade cottage cheese bitter?
Another unpleasant phenomenon that housewives often encounter is curd bitterness. It can appear for various reasons, the most common are:
- bitterness in the milk from which the cottage cheese is made. If this is the reason, then the product cannot be considered spoiled. Perhaps, before milking, the cow ate bitter grass in the pasture, or the milk was collected during the period when the cow was supposed to calve.
- storage conditions for the curd mass have been violated;
- cottage cheese is not cooked correctly;
- the shelf life has expired.
Most often, the cause of bitterness in cottage cheese is spoilage of the product and incorrect cooking technology. In this case, other negative phenomena may appear: homemade cottage cheese will begin to smell unpleasant, become sour, and its color will lose its usual whiteness.
If you notice at least one of the above signs in your product, you can put a taboo on consuming it raw.
How to use stale cottage cheese
If you don’t dare throw away the spoiled one, then be sure to heat treat it before using it: prepare a casserole, buns with curd filling, cheesecakes, dumplings, etc.
To somehow reduce the resulting bitterness, before using cottage cheese for baking, carry out a few simple culinary procedures.
- Soak the product in milk for 30 minutes, then strain it.
- You can do it a little differently: wrap the mass in several layers of gauze and rinse it thoroughly 2-3 times in a cool place. boiled water. After each rinsing, squeeze the gauze and curd thoroughly.
Knowing why cottage cheese is bitter home production why it turns out sour and smells unpleasant - you can always tell the difference fresh product from spoiled. And knowing how to check the quality of cottage cheese at home, you practically eliminate the opportunity to purchase an unnatural fermented milk product. Don’t deny yourself the pleasure of enjoying your favorite curd, just don’t let anyone deceive you.
Bon appetit!
Cottage cheese is the oldest fermented milk product, known since Ancient Rome. Many peoples of that time, engaged in cattle breeding, produced this tasty and healthy thick granular milk mass. Modern man I also can’t do without it. After all, the calorie content of cottage cheese, the usual 18%, is 230-240 units per 100 g, thanks to which this product is rightfully considered one of the most nutritious.
Most often, it is eaten early in the morning or in the evening, with sour cream, jam, honey, in the form of cheesecakes, casseroles, juicy dumplings, and lazy dumplings. Cottage cheese contains a lot of vitamins, useful microelements and minerals such as: phosphorus, iron, calcium, etc. It is rich in protein, it contains both fats and enzymes. By the way, the protein contained in cottage cheese is not inferior in nutritional value to animal protein. Therefore, cottage cheese in dietary ration Can quite replace meat.
Cottage cheese is also irreplaceable from a medical point of view. Any recommendations from nutritionists necessarily contain a call for the use of this product, which promotes bone formation and strengthening. These properties are especially important for growing child's body. Cottage cheese often prevents liver disease and the onset of atherosclerosis.
Cottage cheese is also very useful in cosmetology. This is the basis of many face masks; they are made from cottage cheese. various creams and ointments for the skin. Cottage cheese is also used to treat burns. When compiling your cottage cheese diet, medical indications must be taken into account. After all, its benefits for your body depend on the calorie content of cottage cheese. Dietary low-fat cottage cheese has 0-1% fat content and calorie content of about 100 units per 100 g. This product used during strict diets.
The most common is semi-fat 9% cottage cheese, which contains 165 kcal per 100 g, respectively. It is usually eaten by people who do not follow any special diets, but are watching their weight. Fat, 18%, contains 230-240 kcal per 100 g. Homemade or country cottage cheese is especially tasty, but its fat content, and therefore calorie content, can be much higher.
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Comment, review No. 1
Homemade cottage cheese is a product that can be prepared even in your own kitchen from good, whole milk. The recipe is very simple: sour milk is heated (preferably in a water bath), then filtered and separated from the whey. Ready cottage cheese squeezed and eaten, and the whey is used for baking. At home, of course, it is difficult to determine how many calories are in homemade cottage cheese. According to some estimates, good homemade cottage cheese contains at least 260 kcal per 100 g. It all depends on the fat content of the milk that was used to prepare it. It must be said that homemade cottage cheese, prepared in compliance with all technologies from quality milk, is the safest in terms of the absence of harmful bacteria.
Comment, review No. 2
Bold 9% cottage cheese is perhaps the most popular. It is quite tasty; it makes excellent cheesecakes, dumplings, cheesecakes and other products. At the same time, it's quite low high-calorie product, suitable for dietary nutrition and for those who are watching their weight. The calorie content of cottage cheese with 9% fat content is usually 150-160 units per 100 g. This is not very much, so it can be safely eaten by everyone - both children and adults, slim and overweight overweight, sick and healthy. It is, of course, desirable that daily norm cottage cheese did not exceed 200 g. Of course, only fresh cottage cheese is healthy. If its “age” is 2-3 days, it is better to heat treat it - make cheesecakes, dumplings, cheesecakes.
Comment, review No. 3
But what if extra calories are contraindicated? After all, many people have to follow special diets, due to health problems or simply because of excess weight. But don’t give up such a useful and delicious product like cottage cheese! In this case, you can try cooking low-calorie cheesecakes from cottage cheese. These cheesecakes are prepared using low-fat curd mass. Add eggs (whole or just whites), a little flour, grated apples, and a little bit powdered sugar. It imparts sweetness in much less quantity than regular sugar, which allows you to avoid extra calories. The most important thing to consider is that these cheesecakes are not fried, but baked in an oven preheated to 180 degrees. Approximate cooking time is about 15 minutes. These cheesecakes will be delicious in taste and low in calories.
Comment, review No. 4
This information will be of interest to gourmets and those who love tasty and healthy country cottage cheese, and at the same time can afford not to worry about extra calories. Real country cottage cheese has an oily surface and is slightly yellowish in color. It is made from solid full fat milk and doesn’t get confused by anything. You can eat it without adding sour cream; such cottage cheese itself is quite moist. Its fat content can reach 40-45%, and, consequently, its calorie content exceeds 400 units per 100 g. It should be noted that this type cottage cheese is made not at enterprises, but at home, rural conditions, therefore data on fat content and calorie content village cottage cheese Only approximate ones can be given.
Comment, review No. 5
Now, on the contrary, we will talk about a dietary product – low-fat cottage cheese. Not everyone can afford to enjoy even half-fat cottage cheese. Sometimes, with diseases of the digestive system, cardiovascular disease, overweight and other unpleasant health problems, you need to avoid extra calories. In any case, these extra calories are of no use to us in the body. In order not to give up your favorite dish, get sufficient quantity useful substances, amino acids and vitamins, can be used for nutrition skim cheese. In this case, homemade cottage cheese is not suitable for the daily diet. A high-quality factory-prepared product is required, with a clear indication of fat content and calorie content. Typically, such cottage cheese contains 0-1% fat content, and the calorie indicator in low-fat cottage cheese is usually 80-100 units per 100 g.
Comment, review No. 6
This dish cannot be classified as low-calorie, but it is very tasty and healthy snack for breakfast or dinner - quite suitable. And if you limit yourself to just one casserole, which is very nutritious, then you can safely talk about a low-calorie diet. So, for the casserole you will need: 400 g of semi-fat 9% cottage cheese (it is better to rub it through a sieve), 3 eggs, 3 tbsp. spoons of semolina, half a glass of sugar and tbsp. a spoonful of butter. You need to mix everything, quench it with soda and vinegar, and bake in the oven. When calculating the calorie content of cottage cheese casserole with semolina, you get approximately 1500 units per 720 g. That is, about 215 kcal per 100 g, which is not so high in calories. You can add apples, raisins, vanilla, and dried fruits to the dough. Ready casserole You can top it with jam or condensed milk to improve the taste.
Comment, review No. 8 Cottage cheese casserole - very tasty and popular dish. However, many are afraid to eat it because of its high calorie content. Meanwhile, cottage cheese casserole is very healthy. It contains a lot of animal protein, which helps build muscles, nutrients and vitamins. If you consume no more than 100-150 g of this product per day, then special harm your weight won't. You can replace some products to reduce the number of calories in the cottage cheese casserole. First of all, it is better to use low-fat cottage cheese. Then, notice that in egg yolk 350 kcal, and only 45 in protein, it’s quite possible to get by with proteins. Sugar is also a very high-calorie product. It is better to add a minimum amount of it to the casserole, and then season the dish with a small amount of honey. It is better to replace milk with low-fat kefir. Use the oven for cooking, without vegetable oil. This casserole will be very low in calories - only about 110 kcal.
Comment, review No. 9
What dishes can be prepared from cottage cheese, while observing the consumption minimum quantity calories? Here are some ways to turn into low calorie dishes from cottage cheese from ordinary ones, for example, cheesecakes. IN standard recipe replace regular cottage cheese with low-fat cottage cheese, and do not use sugar. It’s better to add a little salt, you’ll get a very unusual dish, or make them neutral (no salt and sugar) and eat them with fruit (only 160-170 kcal per 100 g). You can simply add chopped herbs, a little salt and pepper to the cottage cheese to get a low-calorie original snack (about 80 kcal per 100 g). Also, many housewives grind low-fat cottage cheese, pour on a small amount of syrup and mix with dried apricots. (95-100 kcal per 100 g). By the way, ordinary lazy dumplings with egg, butter and even a small amount of sour cream, only made from low-fat cottage cheese, have a low calorie content - only 120-125 units per 100 g.
Comment, review No. 10
Curd mass to low-calorie foods difficult to attribute. It's tasty, healthy, but very nutritious treat- there are a lot of calories in the curd mass, up to 345 units per 100 g. The composition of such a mass, in addition to the cottage cheese itself (the fat content of which, by the way, should not be lower than 18%), includes: butter, sugar, sour cream, various fruits, and, most often, raisins or dried apricots. This is a product very rich in fats, proteins, and organic acids. When the body is weakened after illness, for older people, it is especially useful. The curd mass also contains a lot of vitamins and microelements. This mass has the consistency of butter and is easily spread on bread. It can be used as a stand-alone product or as part of various dishes: cheesecakes, casseroles, various desserts.
Delicate cottage cheese with cream and berries, delicious glazed cheese under a layer of chocolate, creamy curd mass with dried fruits - all these products look much more attractive than the well-known cottage cheese. But we will figure out how useful such products are.
What is it and what is it made of?
Curd products are a fairly wide range of products based on milk and fats. It would seem that these same components, in combination with fermented milk starter, are used to make cottage cheese.
However, the fats in the curd product are not animal (as in cottage cheese), but vegetable origin. The permissible percentage of the latter, according to the regulations, can reach 50%. However, sometimes unscrupulous manufacturers completely abandon animal fats in favor of vegetable fats.
The curd product, as a rule, consists of powdered milk; in addition, a number of ingredients “alien” to natural cottage cheese can be found in it. First of all, these are preservatives, flavorings, stabilizers. Everything in the composition begins with the letter “E” and sounds like “a substitute identical to natural.”
If, when making cottage cheese, it is necessary to strictly observe the volume of added lactic acid bacteria, then when making a cottage cheese analogue, this is done at the discretion of the manufacturer. As a rule, their quantity is negligible, since a large amount of this microflora significantly reduces the shelf life of the product.
Another way to extend the “days of life” of curd products is to expose them to temperatures up to +60C. Naturally, part useful components in this case it is destroyed. At the same time, if we are talking about a high-quality curd product, it can be additionally enriched with vitamins and minerals, which significantly increases its value for the human body.
Benefit
Having analyzed the features of the composition and production methods, we can conclude that the curd product is significantly inferior in its benefits to cottage cheese. Let's consider whether the first has at least some benefit for the body.
It is worth noting that it contains easily digestible proteins, and is also (if indicated in the composition, of course) enriched with vitamins A, C, D and group B. They have a positive effect on nervous system, organs of vision, are antioxidants. Of course, their content is so small that even with a slight deficiency of a certain vitamin in the body, eating curdled products will not change the situation.
High-quality cottage cheese is additionally enriched with microelements - primarily calcium, magnesium, phosphorus, and potassium. It is also good for the heart and blood vessels, the brain.
The main advantage of a good plant-based cottage cheese is high calorie content. It will save you when you need to quickly raise your blood sugar level (for example, a person feels sick or dizzy). Prolonged mental work also reduces insulin levels, so a sweet snack will help you quickly “reboot.”
However, you should not overuse high-calorie curd products, since after a sharp jump in insulin, they provoke an equally rapid drop. The body requires a new portion. With indefatigable consumption, you risk quickly gaining overweight and significantly “increase” the level of cholesterol in the blood.
Rich in fats and carbohydrates, such products provide a person with energy, because, as is known, the largest amount of energy is released precisely during the breakdown of fats. But the amount of protein in the curd product is 2 times less than in its natural fermented milk analogue. And if the latter can be called a protein food, then the curd product is, rather, an option based on fat and carbohydrates.
A curd product can be quite healthy only if it contains as few chemical components as possible.
Pay attention to the expiration date. If it exceeds 15 days, then one can hardly hope for its naturalness.
Possible harm
Knowing that lactic acid bacteria are contained in the curd product in small quantities or are absent altogether, we can say that consuming such a product is useless. Unlike natural cottage cheese, its consumption does not have a beneficial effect on the intestinal microflora.
You should not expect to enrich your body with calcium by consuming curd mass. Due to the fact that there are no animal fats in it, it contains a small amount of protein. Moreover, the chemical additives included in the composition make the use of the curd product in some cases hazardous to health. They can cause the development of pathogenic flora in the intestines. Abdominal pain, nausea, vomiting. Most flavorings and dyes tend to accumulate in the body, gradually depressing the cardiovascular, respiratory and nervous systems.
If for most people this effect has a cumulative effect, then for people with weakened immune systems, as well as elderly people, small children, people prone to allergies, even a single use can cause the development of allergies.
You should use curds with a sweet taste with caution. They are contraindicated when diabetes mellitus and obesity. Eating sweets in large quantities negatively affects the digestive organs, the condition of blood vessels and skin, and tooth enamel.
You should definitely not consume, much less give your child, cottage cheese products containing palm oil. As a rule, manufacturers add a cheaper, refined version to the product.
But even if you regularly consume natural, unrefined palm oil, it will settle as a thin film on the intestines. As a result, its ability to absorb nutrients is significantly reduced, and its peristalsis deteriorates. But toxins and carcinogens literally stick to the oil surface.
Today, quite a lot is said about the dangers of palm oil, so in an attempt to protect themselves from bankruptcy, dishonest manufacturers hide its presence with the streamlined phrase “vegetable fats.”
You should not purchase such a product; the composition should indicate what type of plant material is used.
How is it different from cottage cheese?
All differences between curd mass and cottage cheese are due to the difference in their composition. The latter, according to GOST, is made from natural fats of animal origin, whole milk and sourdough. The result is cottage cheese, which has a shelf life of only 72 hours in the refrigerator.
The ingredients used themselves are quite expensive, and given the short shelf life of cottage cheese, its production requires considerable financial investment and is fraught with risk.
The situation can be corrected by replacing natural fats with plant analogues, for example, cheaper coconut or palm fats. Instead of whole milk, use powdered milk. Chemical preservatives help increase the shelf life of the product, and flavorings and colorings help increase the attractiveness of the curd product.
As a result, such a product can be stored for up to a month, which significantly reduces the financial risks of the manufacturer. By the way, even if the latter calls its products cottage cheese, but the composition contains “foreign” (those that should not be in cottage cheese) components, this is a curd mass.
Naturally, such significant differences in composition and production technology entail differences in the properties of these two products. One can hardly count on the fact that the curd mass is as healthy as cottage cheese.
These products also behave differently during heat treatment. An attempt to make a casserole or cheesecakes from canned cottage cheese is fraught with unexpected results - the product curls, separates, and remains raw.
The difference also applies appearance products. The cottage cheese has slightly moist, but easily separated grains white. The curd mass is usually creamy in color and more moist. Its grains are quite difficult to separate from one another, but if you try to roll it into a ball, you can do it quite easily. But cottage cheese in its pure form will crumble.
Natural cottage cheese has a slightly sour aroma characteristic of fermented milk products. At the same time, it is completely blurry. Since the content of special bacteria in curd products is small or completely absent, then characteristic smell will appear out of nowhere. Sometimes manufacturers leave the product “as is”, in which case it does not have a distinct odor.
Cottage cheese synthetic origin V best case scenario can be consumed as a dessert, but should not be done regularly due to large quantity"chemicals" and sweeteners in the composition.
As already mentioned, not every manufacturer is in a hurry to make public the fact that sometimes instead of cottage cheese and at its price, an analogue based on vegetable fats is sold. Distinguish between fats of animal origin, and therefore real cottage cheese, a simple test will help. Enough to lower a small amount of product into warm water and stir.
If, after a while, white grains settle to the bottom, and a greasy film forms on the surface (exactly the same as when cooking broth), then you have cottage cheese, or at least a product with high content animal fats.
You will learn more about the curd product in the following video.
Let's figure out what's tastier and healthier.
Cottage cheese is a fermented milk product obtained by fermenting milk and then removing the whey. On an industrial scale, cottage cheese production looks like this:
First, the milk is brought to the desired fat content, then pasteurized;
the starter is added to the still warm milk;
After some time, a curd mass is formed, from which the whey is separated.
The result is a natural and, most importantly, healthy product. Cottage cheese differs only in the type of grain obtained during ripening, as well as in the percentage of fat content. However, on store shelves there is a fairly wide assortment: curd grains in cream, cottage cheese, curd cream, curd delicacy and many many others. But be careful: this is not cottage cheese, but a curd product.
What is a curd product?
This “curd” is just a milk-containing product. This type of product is not subject to the requirements that apply to the production of cottage cheese, so it can be produced using any technology at the discretion of the manufacturer. Non-dairy fats, preservatives, sour cream, sugar (or its substitute - sweetener), additives (berries, raisins, dried fruits) and synthetic flavors can be added to it.
Are such products healthy? Are they dangerous? It is difficult to answer this question unequivocally, so you should pay attention to the composition of the product and its shelf life.
If a curd product consists of cottage cheese, fruit, and butter, then such a product cannot be called cottage cheese. This is a curd mass in which the beneficial properties of cottage cheese are preserved. If the composition contains preservatives, milk fat substitutes, or the expiration date seems suspiciously long to you, then the conclusion about the quality and safety of such a product suggests itself.
So which is better to buy?
It all depends on your goals. If you want something tasty, then both cottage cheese and a curd product are suitable for you. good quality. If it is important for you that the food is also as healthy as possible, then choose cottage cheese: it belongs to the category of fermented milk products and has the same beneficial properties.
Kirov Dairy Plant has been producing natural dairy products for 85 years. Today it produces several types of cottage cheese: cottage cheese in packs of 3% and 9% fat, granular cottage cheese 9% fat in cups of 230 g. At the request of customers, the plant began producing granular cottage cheese 9% fat in cups of 130 g. This is convenient, and practical: you can eat it at once or take it with you for lunch.
In addition, the plant produces curd mass - tender and healthy dessert for the whole family. This is a curd product made from cottage cheese with the addition natural fruits and berries.
Be healthy and eat right!
We all know from childhood about the benefits of cottage cheese, some eat it with pleasure, for others the need to eat this product “overshadows” a happy childhood, but it turns out that cottage cheese is also harmful, so that’s what we’ll talk about.
First of all, it is necessary to separate the concepts of cottage cheese and curd product. The number of food products is growing every day, many new products have appeared that our grandparents had never heard of (in most cases, they were lucky that they did not know such food). Here is a curd product that appeared in our stores some time ago. What makes it special?
The curd product, unlike cottage cheese, is fermented not with milk fat, but with the help of vegetable oils: palm, coconut and vegetable fat"UNION 52L".
"SOYUZ 52L" is a mixture that is made to replace butter in production confectionery(cookies, sweets, toffee, cakes and cream pies). That is, in simple terms, it is margarine. This mixture contains: vegetable oils(deodorized, partially hydrogenated, refined), natural dye, emulsifier.
By the way, there is also “UNION 71”, which is used for the production of products such as condensed milk, sour cream and curd products, fermented milk and milk drinks, as well as glazed curd cheeses.
The harm from these mixtures is identical to the harm from trans fats. If you use such products (instead of “Sour cream” - “Sour cream”, instead of “Cottage cheese” - “Curd product”) you can easily develop health problems.
However, regular cottage cheese can be harmful if consumed in unlimited quantities. Cottage cheese contains , an excess of which leads to disturbances in the gastrointestinal tract, the development of atherosclerosis, obesity, heart disease, and some forms of cancer.
Because cottage cheese rate per day - a portion of 200 grams and a maximum of two to three times a week.
Only cottage cheese whose shelf life is maximum 3 days will be useful, i.e. 72 hours. In addition, it is advisable to eat low-fat cottage cheese - the more fat in the cottage cheese, the less calcium is absorbed from it. In addition to calcium, cottage cheese contains other minerals and vitamins that strengthen the heart, kidneys, immune system, improve metabolism and prevent anemia.
If stored improperly, harmful bacteria develop in cottage cheese; for example, E. coli develops most quickly in cottage cheese. Therefore, you should not eat expired cottage cheese to avoid poisoning. Store cottage cheese in the refrigerator.
Watch the amazing facts about the dangers of cottage cheese in this short video:
- Do not eat unprocessed cottage cheese purchased at the market. This may contribute to the development of intestinal diseases. From market cottage cheese you can prepare a variety of delicious dishes(casseroles, cheesecakes, dumplings).
- Choose products with an expiration date of no more than three days. This cottage cheese has everything you need for health: lactic acid bacteria, amino acids and .
- Buy cottage cheese that is low-fat or low-fat with a separator.
- Remember that sweet curd products, which contain nuts, raisins, chocolate and other additives, will give the body nothing but extra calories, and this will definitely affect your figure.
Now you know everything about the dangers of cottage cheese, what kind of cottage cheese you should eat and how to choose it correctly.
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