What are the benefits of cottage cheese for the human body? What are the benefits of cottage cheese for the body?

Cottage cheese is a very valuable product that has been enjoyed by humanity for many centuries. It contains much more useful substances than in milk. Let's learn about the composition and benefits for the body, how best to use it and what contraindications there are.

What is the richness of the popular fermented milk product?

Cottage cheese is a source of healthy dairy products, and. First of all, it contains a lot of , and . Vitamins valuable for the whole body are also included in its composition.
This is sour milk product very tasty and nutritious, contains a lot of calories (in 100 g fat cottage cheese 230 kcal), but is easily digestible and is included in the diet that people prefer healthy eating. Nutritionists recommend including it in various diets.

Benefits for the body

Eating cottage cheese has a beneficial effect on the formation and condition of teeth and strengthens teeth. Doctors recommend it for diseases of the heart, kidneys, lungs, gastrointestinal tract.

Valuable and essential amino acids for the body, which are part of milk protein, can replace animal protein in their properties. These amino acids have a beneficial effect on the condition of the liver and prevent its obesity.
And, included in the product, contribute to the prevention of diseases nervous system. It is recommended to be used when chronic gastritis, diseases of the gallbladder and other problems of the gastrointestinal tract, as well as hypertension and heart disease.

Important! You should not eat cottage cheese in large quantities: it contains a lot of protein, which puts additional strain on the kidneys.

Men

The main benefit for male body benefits from consuming milk proteins, which cottage cheese is rich in. Proteins contribute. All athletes include this healthy and nutritious product in their diet. Men who engage in physical labor should consume dairy products.

Women

For women, cottage cheese is useful as a source of calcium and nutrients. Calcium makes you strong and healthy hair, teeth, nails. The low-fat product reduces levels and strengthens bones.
It improves the condition of the reproductive system and helps cure menstrual irregularities.

A large amount of vitamins has a beneficial effect on nervous system.

Pregnant women It is especially recommended to include cottage cheese in your diet. He will bring great benefit the body of a woman and child, replenishing supplies of vitamins, calcium and protein. The developing fetus will receive all the necessary nutrients, bones and other organ systems will form.

After the birth of the child during lactation It is very beneficial for women to consume it daily.

Did you know? Milk protein in its own way nutritional properties not inferior to an animal. Necessary for humans daily norm protein is contained in 300 g of cottage cheese.

Children

For children, cottage cheese is one of the healthiest foods. Scientists have proven that it increases the production of growth hormone. A child's body needs to get enough protein, calcium and vitamins. A growing body requires healthy food for the formation of all systems, and the fermented milk product is perfect in all respects.

It is easily absorbed and digested, quite nutritious.

Children can be given it from six months, it helps to form healthy teeth and prevents the development of rickets.

Low fat or fat

Cottage cheese can be fatty - with percentage more than 5% fat, low fat - less than 2% fat, and low fat - 0% fat.

Let's find out which product brings more benefits for the human body. Many people, especially dieters and those who want to lose weight, believe that a low-fat product is more beneficial.

But this is not so - the low-fat type loses some of the nutrients and vitamins during the defatting process. In such a product, vitamins A, E, D are poorly absorbed and lose their useful qualities because they are fat soluble. In this chain, in turn, Without vitamin D, calcium is poorly absorbed.

Very bold look It can also cause harm to the body if consumed frequently and in large quantities. A large amount of fat increases the level and puts additional stress on the digestive organs and liver.

Nutritionists believe that low-fat cottage cheese is the healthiest.

What time of day is best to use?

Cottage cheese can be consumed at any time of the day, but since it is quite nutritious and rich in protein, it is perfect for a full-fledged diet. This useful product relieves hunger for a long time and will give you a boost of energy. Milk protein takes a long time to be processed by the body.

Many nutritionists and doctors advise eating not very fatty cottage cheese for dinner; it contains an amino acid that calms the nervous system, helps faster, and. Fatty product In the evening it puts stress on the pancreas.

Important! Athletes and bodybuilders consume nutritious cottage cheese one and a half hours before the start of training and half an hour after it.

For young children, they are the main thing in the diet; the growing body needs large amounts of calcium, protein and vitamins. Cottage cheese can be given to children several times a day, including in the evening, because it stimulates the production of growth hormone. There is an opinion that calcium is better absorbed in the afternoon.

What to eat with

The benefits of fermented milk product increase significantly in combination with

Contraindications and harm

You should not overuse cottage cheese. If you are a fan of this fermented milk product and it is included in your daily diet, then the portions should be small - about 100 g. It is advisable to use it three times a week.

A fatty product in large quantities can cause obesity, increased cholesterol and atherosclerosis. Too much a large number of protein can cause kidney problems.

Cottage cheese spoils quickly, it must be consumed in fresh and store correctly. Otherwise, dangerous microorganisms develop in it and coli which may cause serious disorders and diseases of the gastrointestinal tract.
When purchasing, you need to carefully look at the expiration date and store it in compressed form without access to air in enamel or glass containers.

Did you know? In ancient times, when there were no refrigerators, cottage cheese was stored in clay pots after special heat treatment in an oven.

Cottage cheese, without a doubt, is very valuable and useful, in addition to its taste qualities. Nutrients and vitamins enable many systems and organs of a person of any age to develop and function normally. The main thing is not to overuse, because even the most useful product in large quantities can cause harm.

Dry, fatty, bland and sweet, this product is presented in a large assortment on the shelves of modern stores. There is no need to talk about whether cottage cheese is healthy. It is especially good because absolutely all segments of the population can afford it. Scientists say that the most ancient fermented milk product is exactly cottage cheese.

Its beneficial properties are varied. However, unfortunately, when purchasing cottage cheese in a store, we often get something that is not exactly what we expected. What is the reason? Cottage cheese made from natural ingredients consists of easily digestible by the body human milk fat and protein. Its excellent digestibility, incorrectness, is the main thing of its advantages. Proteins found in this product, penetrate our tissues much faster than, for example, dairy, fish or meat. Therefore, everyone, from the smallest to the elderly, needs to eat cottage cheese.

Its beneficial properties are also associated with the presence of amino acids essential for our body, such as tryptophan and methionine. They are simply necessary for the functioning of the nervous system and all digestive organs. Cottage cheese also contains calcium and phosphorus, which our teeth need daily. This product also has a beneficial effect on cardiac activity. The B vitamins it contains reliably protect a person from such dangerous disease like atherosclerosis. Is cottage cheese healthy? Absolutely yes. With it we get magnesium, iron, phosphorus and a lot of other useful substances.

But what kind of cottage cheese is good for us, given the tendency of modern manufacturers to replace natural products with cheaper analogues? Fortunately, they do not hide this fact. Quite often in the production of cottage cheese, part natural milk replaced with dry. There is also cottage cheese that does not contain real milk at all. This product may be called nothing other than a curd product. Despite the excellent taste and beautiful appearance that such cottage cheese can have, beneficial features it remains a very big question.

Dietary, low-fat, in the form of sweet cheeses and curds - the choice is huge, and it is always up to the buyer. Read the label carefully. If it contains soy, preservatives and other chemical additives, which in natural product it just can't be the best solution such a purchase will be refused.

So, which cottage cheese is most useful? Do you want to get the maximum benefit? Choose a rustic product. It can be either purchased on the market or made at home. Natural fresh cottage cheese should have an exclusively milky smell. Its color can be either pure white or slightly creamy, but always uniform. If anything in appearance or the smell repels you, it is better to refuse the purchase. Better yet, make your own homemade cottage cheese. Its beneficial properties are undeniable, and you will know that all its components are fresh and natural.

Add a spoonful of good sour cream to the milk that is ready to sour and mix. Sour cream in in this case plays the role of a leaven. The resulting mixture must be placed in a warm place for several hours. In the old days, housewives used clay pots to prepare cottage cheese and simmered it in a Russian oven. To speed up the process in our modern times a regular oven set to minimum temperature. It will soon become noticeable that the main one is separated from the Now it needs to be transferred to a clean, loose cloth or gauze and allowed to drain. This homemade cottage cheese turns out to be especially tasty and tender. To prevent it from becoming dry, do not let the serum drain completely. It is necessary to recall that this product can be stored, and most importantly, retain all its beneficial properties, for no more than three days.

The main character of this article, as you already understand, is cottage cheese - the benefits and harms for the body, the benefits of cottage cheese for women and men, whether older people need it and how important it is for children and pregnant women.

Cottage cheese is not an unfamiliar or little-known product, and I think that not only adults, but also children know that it is healthy. I’m sure they often hear the following phrase from their parents: “Eat cottage cheese, it’s very healthy.” So why is it useful?

A little history about cottage cheese

But before we start talking about the benefits and harms of cottage cheese, let’s look into the past of this product.

History is silent about how people learned to make cottage cheese; it is assumed that it was by accident, but this product has been known for a long time. There is a record of Roman scribes dating back to the 1st century AD and it said that cottage cheese was a favorite product among different segments of the population.

According to ancient legend God Krishna considered cottage cheese a gift from Mother Nature because of the beneficial effects of this product on the human body.

IN ancient Rus' they also knew and loved cottage cheese, although they called it cheese, apparently since those times the name of a popular and beloved dish by many came to us - cheesecakes.

Under Peter I, hard cheeses appeared in Russia and therefore it was necessary to separate the names of the products. We borrowed it from the Poles and Ukrainians, their version is cottage cheese, but we simply changed the emphasis and we got the Russian version - cottage cheese. Apparently, this is why it is not forbidden to put an emphasis on any letter “o”, so feel free to say it the way you are used to, it will not be a mistake.

Where did the word “cottage cheese” come from? Experts in this field associate it with the word “create” and there is an explanation for this. After all, before it appears on our table, it must be made; there is even an entry in one old book on nutrition - “curds were made from milk.”

Cottage cheese - benefits and harm

To understand what benefits, and maybe harm, cottage cheese brings to our body, let’s evaluate its composition.
Cottage cheese is a product obtained from milk, but not immediately, but in stages. First, curdled milk is made from milk, adding a special lactic acid starter to it, and then the liquid - whey - is separated by heating and what remains is cottage cheese, a kind of milk concentrate that has taken all the best from it.

Chemical composition of cottage cheese

• vitamins A, B, C, D, PP;
• proteins;
• enzymes;
• fats;
• carbohydrates - lactose ( milk sugar), galactose;
• minerals - the main phosphorus, calcium, iron, as well as many others, such as fluorine, zinc, selenium, magnesium, sodium, potassium;
• hormones.

Nutritional value of cottage cheese

Well, the composition of cottage cheese is quite impressive, but before we talk about the benefits of cottage cheese for humans, I would like to reveal a little information about some of its beneficial substances.

• Let's start with the most important nutritional element that cottage cheese is rich in - protein. The protein found in cottage cheese is animal protein; it contains a more complete and balanced composition of essential and non-essential amino acids when comparing this product with protein sources plant origin. Also vegetable protein when digested, it may be accompanied by fermentation, bloating, and gas formation. When digesting milk protein such negative factors does not arise.
• Now let’s compare the proteins of cottage cheese and meat - of course, in meat products there is more protein, but it has the disadvantage of a longer and more difficult digestion process and for better absorption needs to be added plant foods(greenery, fresh vegetables). IN pure form meat can cause rapid reproduction putrefactive bacteria in the gastrointestinal tract, which in turn can provoke serious intestinal diseases. There are no such problems due to milk protein.

Of course, if a person has good health, then such disadvantages of plant and meat protein They will not cause much discomfort, but for people who have problems with the gastrointestinal tract, liver and kidney function, this can be a significant drawback. Therefore, for such people, cottage cheese will be an excellent source of protein; of all dairy products, it is the easiest to digest.

• What else is interesting about cottage cheese in terms of the protein it contains? There are proteins that take a long time to digest, and others that are easily digestible. Cottage cheese contains a complex protein, it contains both, so this product can be eaten at any time of the day, just take into account its fat content.
• Speaking of fats, our body also needs them, you can read about this. The advantage of milk fat is that it is considered easily digestible; this is especially important for people with serious illnesses liver, cottage cheese will be beneficial for them, unlike other fatty foods.
• In terms of carbohydrate content, cottage cheese is not ahead of the rest; it has a fairly low content. But, for example, for people suffering diabetes mellitus this is a big plus.

Considering nutritional value cottage cheese, I have already talked about some of its beneficial properties and positive influence on our body. But this is only a small part about the benefits of cottage cheese.

Cottage cheese - benefits for the body

1. We have already concluded that nutrients, found in cottage cheese, are quite easily absorbed by our bodies. It also helps other foods to be digested more easily, so it’s good to combine cottage cheese with different products, even with spicy food. Cottage cheese can neutralize the effects of spicy foods.
2. If you care about your health of cardio-vascular system your body, then cottage cheese will help you. It lowers cholesterol, participates in the process of blood formation, thins the blood, normalizes blood pressure, and helps strengthen the heart muscle.
3. Cottage cheese promotes the formation of hemoglobin in the blood, reduces the risk of atherosclerosis, promotes general strengthening nervous system, so cottage cheese is excellent replacement antidepressants.
4. The high protein content makes cottage cheese a product that works to improve our immunity, thereby protecting our body from bacteria, viruses, and cancer.
5. Cottage cheese, or rather beneficial bacteria, which it contains, improve microflora, so it is recommended to eat cottage cheese while taking antibiotics.
6. The antifungal effect of cottage cheese is even used in the fight against dandruff. To do this, you need to make a mask for the scalp from soft grated cottage cheese, although you need to walk with this mask for at least an hour.
7. We all know how important calcium is for the body; its deficiency can cause diseases such as rickets, osteoporosis and other diseases associated with musculoskeletal system. But for the formation of a complete skeletal system phosphorus is also needed. So cottage cheese is rich in both calcium and phosphorus. It also strengthens hair, nails, and teeth.
8. They said it was good for hair, but cottage cheese is also very good for the skin. It is often used in cosmetology for various masks, due to the content of vitamins and microelements necessary for the skin. For example, watch one of the cottage cheese masks in the video:

Doctors from various fields recommend including cottage cheese in our diet for heart diseases and gastrointestinal disorders, as well as liver, gallbladder, etc. Cottage cheese is also not excluded by nutritionists - skim cheese present in many weight loss diets and recommended for fasting days

As you can see, the benefits of cottage cheese are obvious, and for everyone, regardless of gender and age. But I will still focus on some individual characteristics cottage cheese.

The benefits of cottage cheese for children

Of course, cottage cheese is very useful for children. The balanced composition of useful substances in cottage cheese makes it must-have product baby food, providing children's body harmonious growth and development.

It does not irritate the mucous membrane of the baby's stomach, so it can be introduced as complementary food from 6 months.

Benefits of cottage cheese for women

• I have already talked about the antifungal effect of cottage cheese, so it is useful for women, as it can prevent thrush.
• Pregnant women should definitely include cottage cheese in their diet; it should actually be product No. 1, since it contains very important components for normal development the fetus, and will also provide complete nutrition without additional stress on the gastrointestinal tract for the woman herself. After all, if, for example, a pregnant woman does not consume dairy products sufficient quantity, then the child will take the substances he lacks from female body, and this will naturally affect the health of a pregnant woman, there may be problems with teeth, increased bone fragility and other negative consequences.

• At a later age, especially during menopause, women begin to experience calcium deficiency, which can lead to problems with the musculoskeletal system, and irritability appears - including cottage cheese in your diet, you can help the body cope with this difficult period in a woman’s life.

Benefits of cottage cheese for men

Cottage cheese contains casein protein, so this product is very popular among athletes; it is slowly broken down in the body and promotes muscle growth.

Vitamins of group B, as well as zinc and selenium, which are part of cottage cheese, contribute to the production of natural testosterone, so it is important for men to include cottage cheese in their diet for normal hormonal levels and masculine strength.

Benefits of cottage cheese for older people

• In addition to the above-mentioned beneficial properties of cottage cheese, which I provide beneficial effect people of any age, I would like to note that cottage cheese helps older people cope with problems associated with high cholesterol.
• Often the body of older people does not digest milk (lactose intolerance); there is not much lactose in cottage cheese, so it, unlike milk, is easily digestible.

We learned about the benefits of cottage cheese and whether cottage cheese is harmful to humans.

Cottage cheese is harmful to the body

Daily allowance maximum rate consumption of cottage cheese for an adult - 200 gr. Why such a limitation if it is so useful. I never tire of repeating - everyone has useful product there is a “but”.

1. The casein protein contained in cottage cheese promotes the formation of edema, in particular swelling of the joints, and can also cause autoimmune disease, therefore it is important to comply with the norm, especially for older people.
2. An excess of animal fats can contribute to blockage of the liver ducts.
3. You should not take cottage cheese if you are allergic to milk proteins.

But the biggest “BUT” of cottage cheese is its quality, because our body will benefit only from real cottage cheese, and not from the cottage cheese product, which is now so abundant in our supermarkets.

This is where I end the conversation about cottage cheese, its benefits and harms for the body, and how to choose the right cottage cheese, which one cottage cheese is better We'll talk about consumption another time, stay tuned to the blog.

I hope the information about the beneficial properties of cottage cheese was interesting and useful for you.

Elena Kasatova. See you by the fireplace.

Cottage cheese is the most valuable dairy product. It is useful and often necessary for children, as well as adults.

There are high-fat cottage cheese made from whole milk and low-fat cottage cheese made from skim milk.

Low-fat cottage cheese contains a lot of complete milk proteins (16%), mainly casein, which are almost completely digestible human body. In addition, it contains lactic acid, minerals, in particular calcium salts, milk sugar, very little fat (0.5%) and 80% water.

Unlike low-fat cottage cheese, full-fat cottage cheese contains at least 18% fat and no more than 65% water; They also produce cottage cheese containing 9% fat.

Thanks to a large number fat and protein, the calorie content of fatty cottage cheese is high (100 g of cottage cheese contains 253 high calories, while the calorie content of 100 g of low-fat cottage cheese is 86 high calories). In terms of calories, fatty cottage cheese is superior to beef of average fatness.

Cottage cheese is a favorable environment for the life of various microorganisms, such as milk mold, so it is poorly preserved and its quality quickly deteriorates. It should be used soon after purchase in a store or manufacture. For 1-2 days, cottage cheese can be stored in the cold, for example in home refrigerator.

Only fresh cottage cheese made from pasteurized milk can be eaten directly. In cottage cheese from raw milk there may be unwanted microorganisms, sometimes even harmful to human health.

Cottage cheese purchased at the market or made from raw milk, or stored at home for some time, should not be consumed without prior heat treatment. In this case, it must be warmed up to high temperature, i.e., use only for preparing dishes such as cheesecakes, dumplings, etc.

Benefit

Nutritional value cottage cheese is determined by the quantity and quality of proteins, fat and mineral salts.

The proteins of cottage cheese contain essential amino acid- methionine, as well as choline, which improve metabolism, prevent obesity and atherosclerosis.

Cottage cheese is especially useful for children, pregnant and lactating women, as it is rich in calcium and phosphorus salts, necessary for bone growth, blood formation, and for the functioning of the heart and nervous system.

Cottage cheese is recommended for patients with tuberculosis, anemic people, those in need of increased good nutrition. It is useful for liver and kidney diseases with edema, because calcium helps remove excess fluid from the body.

Fat cottage cheese is very nutritious. From it you can prepare many delicious and healthy dishes. The fat contained in cottage cheese is absorbed by 90-95%.

Elevated medicinal properties different is acidophilus-yeast cottage cheese, used to feed weakened children, as well as for gastrointestinal diseases, tuberculosis, anemia. It is enriched with yeast and acidophilus cultures that improve digestion. Low-fat and acidophilus-yeast cottage cheese is also recommended for use in cases of atherosclerosis, myocardial infarction, hypertension and for colitis with diarrhea.

Cooking at home

To prepare good cottage cheese at home, certain conditions must be met.

First of all, you should pasteurize or boil the milk, since raw milk can contain both beneficial lactic acid bacteria and harmful microorganisms. When heated to a high temperature, almost all microorganisms found in raw milk, including harmful ones, are killed.

During pasteurization, milk poured into a pan must be heated, stirring, to 80° and kept at this temperature for 10-15 minutes, removing the pan from the heat. The temperature of milk during pasteurization should be measured with an alcohol thermometer (without a wooden frame).

Then the hot milk must be cooled as quickly as possible to a temperature of 32-36°. It is best to lower the pan with hot milk into another bowl with cold water, avoiding water getting into the milk and changing the water several times.

Pour the starter containing lactic acid bacteria into the cooled milk in a thin stream, stirring occasionally (about 2-3 tablespoons per 1 liter of milk). Essentially, it turns out to be sour milk.

The starter can be ready-made yogurt (not acidophilic) or good sour cream. It is best to use a special starter for cottage cheese, sour cream or fermented butter, which can be purchased in laboratories that produce bacterial starters for the production of various dairy products.

Stir the fermented milk with a spoon, cover the pan with a lid and place in a warm place.

Leave the milk alone until it ripens, that is, until a curd forms.

The finished clot should be quite dense, have smooth edges on the break, and a shiny smooth surface, and the serum that separates should be transparent, greenish color.

You cannot use insufficiently fermented, weak curds for making cottage cheese. From such a clot the whey is poorly released and the result is not curd. High Quality. You should also not ferment the milk too much - the cottage cheese will be sour.

The whey should be partially removed from the resulting curd. To do this, you need to cut it into rectangular pieces, transfer them to a sieve or colander, treated with boiling water and covered with gauze folded in half. It’s even better to place the uncut curd with a large spoon in layers on cheesecloth placed on a sieve or colander.

To speed up the separation of whey, you can carefully heat the cut curd to 36-38°. To do this, place the pan with the clot in a bowl with hot water and use a spoon to carefully move the top layers of it from one wall of the pan to the other. At the same time, pieces of curd from the bottom of the pan rise, and the upper ones fall, which contributes to uniform heating of the mass and better separation of the whey. Then transfer the curd to a sieve covered with gauze to drain the whey.

When the serum separation stops, curd mass Cool in gauze and, if necessary, press. To do this, place a board treated with boiling water on the cottage cheese in gauze, and place a weight on it. Transfer the pressed cottage cheese to a cold place.

Sometimes at home, raw milk is used to make cottage cheese, which accidentally turned sour after being stored in unfavorable conditions. This cannot be done, since undesirable microorganisms will pass from sour raw milk into the cottage cheese. You should also not use accidentally sour pasteurized milk to make cottage cheese.

In cooking

Fat and low-fat cottage cheese is widely used for the production of a variety of cottage cheese products. At the same time, flavoring and aromatic substances, sugar, raisins, candied fruits, cocoa, vanillin or salt, caraway seeds, dill, etc., as well as butter are added to it.

Sweet curd products are produced with different fat contents: high-fat, full-fat, semi-fat and low-fat.

High-fat curd products (20-26% fat) include: special sweet curd mass, Moscow curd mass, special sweet curd cheese, children's curd cheese. They are prepared from cottage cheese, processed to a homogeneous consistency, to which is added butter or cream, sugar (16-26%), as well as flavoring and aromatic substances: honey, candied fruits, raisins, dried apricots, marmalade, nut kernels (walnuts, hazelnuts, peanuts), vanillin, cocoa, coffee extract, cinnamon, etc. .

This group also includes glazed cheese curds, which are high-fat sweet curd cheeses coated with chocolate glaze.

Close to this group of products are curd cakes, in the production of which curd mass with increased content fat (22-26%), sugar (26-30%) and flavoring and aromatic additives. Rectangular or round pieces of 250, 500, 1000 and 2000 g are formed from the mass and their surface is decorated with butter cream.

Fatty (about 15% fat), semi-fat (about 7% fat) and low-fat cottage cheese products are produced in the form of curd mass and curd cheeses with various flavoring and aromatic substances.

In addition to the above mentioned sweet curd products, they also produce curd creams with vanilla, chocolate and other additives. They contain at least 18% fat and at least 30% beet sugar.

Salted curd products include curd mass and fatty curd cheeses (15.5-17.5% fat), semi-fat (at least 8.5% fat) and low-fat. When producing these products, only table salt or salt with various flavoring and aromatic substances and spices are added to the ground cottage cheese: tomato puree, cumin, dill, allspice, red pepper, etc.

Curd mass

To prepare the curd mass, rub the cottage cheese through a sieve or pass through a meat grinder. Add sugar and, if desired, butter, melted until creamy.

Part of the sugar (about 1/2) can be replaced with natural honey. To add flavor to the curd mass, you can add vanillin, pre-mixed with part of what is added to the mass. granulated sugar.

To prepare chocolate curd mass, in addition to sugar and butter, add cocoa powder to the cottage cheese. You can add candied fruits, dried apricots (without seeds), marmalade or raisins cut into small pieces to the sweet cheese mass.

To ensure uniform distribution of the added substances, the cottage cheese must be thoroughly mixed.

Add table salt to the mashed cottage cheese and, if desired, any spices, such as cumin, dill, pepper, tomato puree. You will get a salty curd mass. 4

To prepare 1 kg of sweet cheese mass for fatty cottage cheese you need to add 130-170 g of sugar, 85-130 g of butter, 60-100 g of raisins, candied fruits, marmalade, 20 g of cocoa powder, 0.1 g of vanillin; to obtain 1 kg of salted cheese mass - 15 g table salt, 5-15 g cumin, 1 g dill, 1 g allspice, 100 g tomato puree.

Cottage cheese production

This delicate, slightly sour dairy product has long been very popular in our country. And no wonder - cottage cheese is nutritious, tasty, and indispensable in the preparation of many dishes, both first, second and third. Cheesecakes, cheesecakes, dumplings - these are not the most delicious things that can be made from cottage cheese. Cottage cheese is produced in both rural and urban factories. Its production is based on the extraction from milk of such valuable components, like protein and fat. And here lactic acid bacteria come to the rescue.

At state dairies, cottage cheese is produced from pasteurized milk, which is fermented using a starter made from lactic acid bacteria specially selected in laboratories. This guarantees a high quality product.

Curd shop. There are large tanks in rows on the site - bathtubs with a capacity of up to 2.5 thousand liters each. At the Ostankino dairy plant in Moscow, for example, 20 such baths have been installed. This means that about 50 tons of milk can be processed here at the same time. How much cottage cheese will you get? It will be approximately 8 tons, i.e. 6 times less, the rest is whey.

Fermented milk in a bath is a homogeneous mass, the so-called curd. To completely separate the whey, it can be heated, as is done when making curds at home. But urban dairies instead add a small amount of rennet to the milk at the beginning of the process, making the job easier.

The resulting clot is cut into small cubes with special knives, and a light green liquid appears at the cut sites. The mass in the bath is divided into two layers - one consists of shiny white cubes, the other is whey. She is removed from the bath. To obtain cottage cheese that meets the moisture content of the technical specifications, the curd mass is pressed. To do this, it is placed in calico bags, which are placed on a special trolley-press. Pressing continues until the whey stops draining. This process occurs at low temperature.

This old way production is gradually being replaced by new ones. It consists in producing from skim milk low-fat cottage cheese, which is then mixed with cream to produce a standard fat product. Thanks to this, the production cycle is accelerated, raw materials are saved and product output is increased.

When producing cottage cheese, observe temperature regime accurate to one degree, carefully control the acidity of the product.

All this is done in order to obtain high quality cottage cheese.

Previously, cottage cheese was sold only in wooden tubs. Currently, a significant part of it comes to stores in the form of 500 g briquettes, packed in thick paper. Many dairies use special machines for packaging cottage cheese. Every minute, such a machine can produce up to 16 half-kilogram briquettes of cottage cheese.

Cottage cheese is a popular lactic acid product that is prepared by heating kefir (sour milk). It is very difficult to make any claims about this food product, because it is useful for everyone age categories, and is also famous for its naturalness - the method of preparing cottage cheese has been the same for centuries.

A little history

The Slavs revered cottage cheese and prepared it in abundance. During the year there were periods when a lot of cottage cheese accumulated (for example, during fasting), and it was stored, as we know, poorly - no more than three days, and there were difficulties with refrigerators then... Therefore, our ancestors came up with a way to “preserve” cottage cheese - cooked in a slightly hot oven, placing cottage cheese in a clay pot. Then the curd was thrown onto a linen bag, separating the whey. In order for the cottage cheese to be stored for months, this procedure was done three more times, each time the cottage cheese became drier. As a result, it was placed in barrels, melted butter was poured on top, and thus it was stored for several months. Cottage cheese was most often taken with people on long journeys.

How and for whom is cottage cheese useful?

Since our ancestors fussed so much with its preparation, it means that cottage cheese must be useful in some way.

We know that protein from cottage cheese is very well absorbed. The reason for this lightness lies in the structure - it has neither fabric nor cell structure, and it consists of flakes. Moreover, 14-16% of cottage cheese is protein, in the form of essential amino acids. This structure determines most of the beneficial properties of cottage cheese, because due to the ease of digestion of protein, it is ideal for the diet of any person, regardless of gender, age and occupation. Cottage cheese can be an ideal meat substitute for vegetarians.

Which fat content of cottage cheese is healthier?

But cottage cheese can be very fatty – up to 20%. Curd fat is healthy, but you should still choose more gentle options - semi-fat 9% fat, and low-fat up to 3% fat. Absorbed thanks to fat most of vitamins and nutrients contained in cottage cheese, therefore low-fat, dietary cottage cheese It's stupid to buy at 0%. Let's see what we can lose by purchasing cottage cheese for a diet with an excellent 0%:

• vitamins A, E;
• vitamins B2, B6, B12;
• folic acid;
• calcium, phosphorus, iron, sodium, magnesium, copper, zinc, fluorine, phosphorus.

So, we hope you understand which fat content of cottage cheese is healthier.

Is cottage cheese useful for losing weight, as well as for playing sports?

Cottage cheese is a highly concentrated protein product, which is easy to digest yet leaves us full for hours. Is cottage cheese good for breakfast? Of course, especially if you are losing weight and want to avoid unnecessary snacks before lunch or second breakfast. Protein is very important for weight loss, since it is its intake, in combination with training, that determines the process of fat burning, or rather, what benefits cottage cheese for muscles. If you exercise and eat protein, your body will not burn muscle tissue, as happens with those who go on starvation diets, but, on the contrary, he will understand that you really need muscles. The process of muscle building will begin, and for this you need energy - the body will take it from fat.

It is difficult to list all the benefits of cottage cheese for athletes. Everything is clear with muscles and protein, but there is one more interesting fact. Professional athletes, let's not deny it, often consume different sports supplements, including steroids. These substances result if the liver, your natural filter, is not protected. Cottage cheese contains the amino acid methionine, which prevents fatty liver under the influence of steroids, any toxic substances, as well as due to treatment. The same methionine reduces cholesterol levels in the body.