Cottage cheese is a protein fermented milk product obtained by heating kefir (sour milk that has separated the whey) and then removing the whey. Cottage cheese is classified according to its fat content into: fat (18%), semi-fat (9%) and low-fat cottage cheese (no more than 3%). Soft dietary cottage cheese is also classified as semi-fat.
Based on the method of coagulating milk proteins, cottage cheese is divided into acidic and acid-rennet. Acid curd is usually prepared from skim milk. In this case, the protein coagulates under the influence of lactic acid, which is formed during the process of lactic acid fermentation, which develops as a result of introducing starter cultures into milk.
Acid-rennet curd differs from acid curd in that during its production, rennet (or pepsin) and lactic acid bacteria starters are used simultaneously to coagulate milk proteins.
According to the Roman writer and scientist Marcus Terence Varro, this product was known in Ancient Rome. The milk was then fermented with a curd, which was removed from the stomach of calves, kids or lambs, fed only with mother's milk.
For quite a long time, cottage cheese in Rus' was called cheese, and dishes made from it were called cheese (hence the name “syrniki”, although they are made from cottage cheese). It is unknown where this name came from, but it was so firmly entrenched that it did not disappear even after the appearance of hard (rennet) cheeses in Russia. Cottage cheese has always been one of the most revered products among the Slavs. They ate it almost every day. The starting raw material was ordinary yogurt, a pot of which was placed in a not very hot oven for several hours. Then it was taken out and the contents were poured into a linen cone-shaped bag. The whey was filtered off, and the bag of cottage cheese was placed under a press.
However, cottage cheese prepared in this way could not be stored for long, and refrigerators were not yet known. During the period when milk yields were good, and, finally, during Lent, the peasants accumulated quite a lot of cottage cheese. To prevent it from spoiling, people came up with a rather original way of preserving it - the finished (from the press) cottage cheese was again placed in the oven for several hours, then under the press, and so on twice. When it became completely dry, it was placed tightly in clay pots and ghee was poured on top. Such cottage cheese could be stored in the cellar for months; it could be taken with you on long journeys.
Cottage cheese was eaten salted and unsalted, sometimes mixed with milk, wine or honey.
You can store cottage cheese for no more than two or three days at a temperature of 0-8°C. At the same time, it is necessary to reduce access to air.
It is best to store cottage cheese in an enamel or glass container with a lid, slightly kneading. Homemade cottage cheese can be cut in the freezer for more than a month, however taste qualities he loses a little. You cannot store cottage cheese in plastic bags.
Useful properties of cottage cheese
Cottage cheese is an excellent milk concentrate with a large amount of calcium salts. It contains 14 to 18% well-balanced protein. Cottage cheese has neither tissue nor cellular structure. This sets it apart from animal protein sources such as fish, meat and poultry. Curd flakes are easily digestible and almost completely digested.
Cottage cheese can contain up to 20% fat, but dietary low-fat varieties are also available. It is especially rich in methionine, an essential amino acid that has a lipotropic effect. It lowers cholesterol levels in the body and, most importantly, prevents fatty liver, which can occur as a result of exposure of the body to strong toxins or certain medications. When treating hereditary muscular dystrophies, patients are loaded with large doses of anabolic steroids. To prevent the possible toxic effect of steroids on the liver, such patients must receive at least 300 g of cottage cheese per day.
In addition to essential amino acids (proteins), cottage cheese is rich in vitamins (especially , , , B2, B6 and B12), folic acid, salts of calcium, iron, sodium, magnesium, copper, zinc, fluorine and phosphorus. It is thanks to these compounds that cottage cheese is so well absorbed. Pregnant women and nursing mothers will not find a better source of calcium and other microelements than cottage cheese. It is recommended to give cottage cheese to a child from 5-7 months. For baby food Low-fat cottage cheese made from milk that has not been subjected to prolonged heating is ideal. Cottage cheese is necessary for the growth and restoration of all body tissues, especially bone tissue. It is useful for the functioning of the nervous system, cardiac activity and blood formation.
Cottage cheese as a food product is necessary for everyone, especially children and the elderly. It is part of diets for the treatment of liver diseases, atherosclerosis and hypertension.
Cottage cheese is widely used in the healing feeding of patients with gastric ulcers and duodenum, chronic gastritis, chronic gallbladder diseases, pancreatitis, intestinal ailments. It is included in almost any diet.
In terms of the amount of calcium and phosphorus salts, as well as their physiologically favorable ratio, cottage cheese stands out among others food products: it contains approximately 0.4%. It should be added that the calcium content makes cottage cheese an indispensable product for tuberculosis, bone fractures, diseases of the hematopoietic system, and rickets. Cottage cheese promotes the secretion of urine, so it is recommended for hypertension, heart disease, kidney disease, etc. Preparing cottage cheese is not difficult and, in principle, remains the same as many centuries ago.
Granular cottage cheese does not spoil longer and is larger in volume than buttery cottage cheese. Diet cottage cheese very useful for patients diabetes mellitus, weakened patients who have suffered injuries and burns, with heart diseases.
Thanks to its healing composition, cottage cheese has healing properties. Casein contained in cottage cheese can replace animal proteins and has great nutritional value. The healing composition of cottage cheese strengthens bone tissue and protects against atherosclerosis. Cottage cheese is included in many diets. It does not contain purine, so cottage cheese is recommended for people with impaired purine metabolism - the elderly. Cottage cheese has excellent abilities: it strengthens nervous system, restores cartilage and bone tissue.
At gastrointestinal diseases Cottage cheese is used for medicinal purposes, because ground, homogeneous cottage cheese is very easily digestible. In such cases, choose low-fat or dietary cottage cheese; cottage cheese with a consistency similar to sour cream is suitable, the most important thing is that the acidity is as low as possible. The acidity of regular cottage cheese is also high for patients with ulcers or gastritis. It is best for people with such diseases to choose unleavened cottage cheese. You can get such cottage cheese even at home. Add half a liter of kefir to 1.5 liters of just boiled milk. Throw the resulting mixture onto a sieve - the cottage cheese is ready. Unleavened cottage cheese can also be mixed with sour cream.
IN folk medicine also found a use for cottage cheese. It is used to treat pneumonia and bronchitis. To do this, make a compress from sour cottage cheese: 200g of cottage cheese is mixed with a tablespoon of honey. The resulting mixture is spread in an even layer on the fabric and covered on top. The compress is applied to the back, covered with clean paper and a layer of cotton wool. This compress is usually done at night.
Dangerous properties of cottage cheese
Cottage cheese is contraindicated in case of individual intolerance. In addition, it is not recommended to abuse it if you have kidney diseases. This is explained by the fact that it contains too much protein, which significantly loads the body's excretory systems.
In addition, it is important to remember that cottage cheese with high fat content increases cholesterol levels in the blood and, as a result, leads to the development of atherosclerosis and obesity.
You should not eat spoiled cottage cheese (the shelf life of homemade cottage cheese is 36 hours, and the shelf life of cottage cheese bought in a store is up to 5 days), as this can cause intestinal infections.
It is believed that the healthiest cottage cheese is the one that was prepared at home. Be sure to watch this video if you want to learn how to properly make delicious and tender cottage cheese yourself.
Few products can boast such an impeccable reputation. Cottage cheese is consumed all over the world. Doctors unanimously recommend it to both sick and healthy people. Many are sure: cottage cheese is beneficial, and it never harms anyone. Is this true, and what does it give to the body?
Doesn't need any recommendations, but still! Once again about the beneficial qualities of cottage cheese
The health value of cottage cheese is predetermined by its production technology and composition. It contains only two components - milk and bacteria, which ensure ripening.
What does such food give to the body? Proteins, vitamins A, E, D, K, nicotinic acid, the entire set of B-group, a number of essential amino acids - valine, tryptophan, lysine and others. Along with a portion of this “sour milk” we eat quite a lot of calcium, phosphorus, iron, selenium, potassium, manganese, sodium, and molybdenum.
Unlike many other products, daily consumption of cottage cheese will result in benefits for the body, and such a component in the menu will not cause harm to either adults or children. It is indicated at any age, and is simply necessary for the elderly; it is allowed for pregnant and lactating women.
Medicinal properties of cottage cheese:
- strengthens and restores bone tissue and ligaments;
- will compensate for the lack of calcium in expectant mothers;
- protects older people from osteoporosis;
- will prevent fatty degeneration of liver cells, as it will balance metabolic processes and block morbid obesity;
- improves the condition of the nervous system, has a positive effect on the transmission of impulses;
- will have a beneficial effect on memory, intellectual capabilities, and will lift your spirits;
- will slow down the development of Parkinson's and Alzheimer's disease;
- will completely cover the body's need for protein;
- normalizes hormonal levels;
- will increase immunity;
- will raise hemoglobin.
Cottage cheese guarding the heart
This fermented milk “delicacy” is indicated for cardiovascular pathologies, when the body experiences a deficiency of magnesium, potassium, and phosphorus. The benefit of cottage cheese for the heart is that it supplies methionine to the body. In combination with vitamin B6, this amino acid normalizes cholesterol metabolism and improves the absorption of plant proteins.
Another valuable amino acid, lysine, helps restore myocardial cells and maintains normal vascular tone. Cottage cheese is rich in protein, therefore it increases the performance of the heart muscle.
Hypertensive patients must eat 100 g of such a low-fat product daily or 250 g per week.
Is there anything better for a man?
This nutritious product is essential for men. What are the benefits and harms of cottage cheese for their body? In addition to the listed therapeutic actions, it will help in building muscle mass. The body absorbs its protein (casein) slowly, so muscles will grow not only during training, but even during sleep. So this fermented milk product is a godsend for those who want to get athletic shape.
If a man eats cottage cheese for dinner, there will be no harm, but only benefit. After all, this product improves sexual potential and improves sperm quality.
How much fat content – so much benefit?
Today, many people, especially vegetarians, athletes and those losing weight, include low-fat cottage cheese in their menu. Experts assess its benefits and harm to the body differently. It is 80% water. Contrary to misconception, the absence of fat (the amount varies from 0 to 0.6%) does not mean that it has 0 calories. Their quantity reaches 86-105 Kcal per hundred gram serving.
The low-fat product has positive aspects. It contains complete proteins (up to 16%), milk sugar, amino acids, it retains some of the vitamins that regular cottage cheese has, but there are much less vitamins A, E, D. The disadvantage of “zero” is that a low amount of fat negatively affects the absorption of calcium.
Whole milk is used to produce fatty cottage cheese, which is the most valuable in terms of health properties. How do its benefits and harm compare? Unlike its low-fat “brother,” it contains at least 18% fat and about 65% water. In terms of calorie content, this product is ahead of beef. On average it contains 253 kcal. It is very nutritious, rich in minerals, and its fat is 90-95% digestible.
If we talk about dangerous products, then anything comes to mind except cottage cheese . When it is fresh, high-quality and natural, it is not even capable of allergic reaction Moreover, it helps eliminate allergies. Including cottage cheese in the menu will be beneficial, but the likelihood of harm, although minimal, is still there.
Three dangers that cottage cheese can pose:
- Risk of poisoning. Cottage cheese is a perishable product. If stored improperly, it develops pathogenic microorganisms, including those that can cause botulism. You should always pay attention to appearance, smell of the product and check the expiration date. If 5-7 days have passed since it was made, then it is better not to eat such cottage cheese.
- Chance to get excess protein in the body. Too much protein harms the kidneys. To eliminate such a nuisance, but to satisfy the need for protein, you need to eat 100-200 g of cottage cheese per day. It is recommended to reduce its use for those who suffer from severe kidney damage or atherosclerosis.
- The likelihood of gaining extra pounds. Although such a fermented milk product is found in many weight loss diets, fatty cottage cheese, with a calorie content of up to 260 kcal, does not contribute to a slim figure.
Too sour cottage cheese can cause discomfort in people with high acidity of gastric juice and gastritis.
The variety that modern industry offers in terms of cottage cheese products is both pleasing and depressing. There is a choice, but how to choose something that will not harm, but will benefit.
Cottage cheese is considered a fermented milk product. It is made from milk by fermenting milk and separating the whey. The solid mass that remains after this is called cottage cheese.
When people first learned the taste of this wonderful product, and how the magical transformation of milk into cottage cheese happened, there is no exact information. But the fact that our ancient ancestors ate this product many centuries ago can be learned from the treatises of famous ancient scientists.
Cottage cheese classification
The modern classification of cottage cheese is based not only on the percentage of fat contained in it. On this basis, it was and is subdivided into fat (19, 20, 23%), classic (from 4% to 18%), low-fat (2, 3, 3.8%) and low-fat (up to 1.8%).
Now cottage cheese can be produced from different types dairy raw materials. Based on this criterion, the product is divided into those prepared from natural milk and from so-called normalized milk. The product is also prepared from reconstituted and recombined milk. There is also cottage cheese made from a mixture of dairy products.
If natural milk is used to make cottage cheese, then pasteurized and unpasteurized milk is used.
To ferment milk, so-called rennet enzymes, calcium chloride and lactic acid bacteria are used. Depending on what type of starter is used, the cottage cheese can be acid-rennet or simply acidic.
There is also something that defies any classification, but is very tasty and healthy - homemade cottage cheese. If, of course, you observe cleanliness, accuracy and special technology. It is prepared from ordinary yogurt, heating it in a water bath. When the protein clot separates from the whey, pour it into a special linen or gauze bag and place it under a press.
Cottage cheese in cooking
The taste and healthfulness of cottage cheese have made it a popular product in cooking. Every housewife, of course, knows many recipes where cottage cheese can be used.
The simplest recipe is fresh cottage cheese made from natural milk with the addition of honey, sugar, raisins, dried apricots and other goodies. Or maybe just a product called “homemade cottage cheese.” It is nourishing, tasty, and healthy.
From the cottage cheese that we buy in the retail chain, you can make cheesecakes, mannikas, dumplings, cheesecakes, casseroles and much more.
Catering enterprises also treat us to such dishes.
The food industry now produces so-called curd products. These include various curd masses, curds, glazed curds, mousses, curd pastes, and jelly-like products. Cottage cheese is produced with various additives, for example, raisins, candied fruits, and nuts.
Benefits of cottage cheese
Many dietary prescriptions, especially for patients with various ailments, include cottage cheese. It is indicated in the treatment of diseases of the liver and intestines, stomach and kidneys. You have a sick heart or a problem with blood vessels or lungs, and in these cases cottage cheese is irreplaceable.
Its uniqueness is that it is absorbed very easily and quickly. , found in cottage cheese, begin their well-functioning work in the body much faster than the same component coming from other products. They also contain essential amino acids called methionine and tryptophan. They are extremely important for the smooth functioning of the digestive system. They also help the normal functioning of the nervous system.
For bones, teeth and heart muscle, cottage cheese contains other useful substances - calcium and phosphorus. Cottage cheese also contains iron. This component makes it very popular for normalizing hemoglobin levels.
More than a dozen vitamins of different groups make this lactic acid product even more important. Thus, vitamin A proves the usefulness of cottage cheese for improving vision. There is a disease that is popularly called “night blindness”. A lack of a component such as vitamin A can lead to this.
Vitamin D is also very useful, especially during the growth period of the body. And it won’t hurt older people either. Thanks to it, the musculoskeletal system can function within normal limits.
A whole selection of B vitamins makes cottage cheese a participant in the vital processes of protein and carbohydrate metabolism, protecting against many diseases and helping the body function normally and smoothly.
Low-fat cottage cheese is preferred by people who are trying to fight extra pounds. In such cottage cheese, almost all useful substances are preserved, and the calorie content is minimal.
Low-fat cottage cheese is recommended for elderly people, children and expectant mothers. This means that the fat percentage is less than 8%. Its calorie content is also not high, but the benefits are significant due to its easily digestible components.
Harm from cottage cheese
Despite all its usefulness, cottage cheese can also be turned into a very dangerous product if consumed more than three times a week and more than 100 g per serving. If you want to enjoy this product every day, make smaller portions. This applies not only to whole cottage cheese, but also to its other types.
If cottage cheese has a high fat content, then loving it and frequent consumption can increase cholesterol levels. This situation contributes to the development of atherosclerosis and obesity.
Cottage cheese is a protein product. If you do not limit it in your diet, then an excess of protein can have a detrimental effect on the kidneys. So, as you can see, cottage cheese is not so harmless.
E. coli also develops very quickly in it. If this gets into the body, it can cause an infectious intestinal disease or poisoning.
Therefore, it is perhaps necessary to pay special attention to the shelf life of the product. Moreover, the more natural the cottage cheese, the less it can retain its freshness and benefits.
You also need to know how to store it. But we are luckier with this than our distant ancestors. In the old days, cottage cheese was stored in clay vessels, pouring melted butter over it. Before this, it had to go through several stages of heat treatment and pressing.
The practically dry product was placed in these very vessels, and it could be stored like this for several months. Nowadays best place for storing cottage cheese - refrigerator. The dishes must also match. If the container is metal, then enameled is better. A plastic bag is also not advisable. And it’s best to buy enough cottage cheese to eat it fresh. You can use the remaining curd to prepare your favorite dishes.
When purchasing so-called curd products, it is also advisable to pay attention to their shelf life. If you can store it for more than a week, then refuse such food. The benefit from it is minimal, since it only smells like natural cottage cheese.
Many people try to buy cottage cheese at the market. It is believed that it is most natural there. But it’s unlikely that we can check the quality of such a product and its freshness.
It’s better to make this wonderful product yourself. It is both cheaper and more reliable. Buy natural milk, make curdled milk from it and, using the method that our grandmothers used, make natural, tasty and healthy cottage cheese.
How to do this? It's all very simple. Place the prepared yogurt in a water bath. When the so-called protein lump begins to separate, and this is the cottage cheese, drain the whey and put the cottage cheese, which must be placed in a prepared linen or gauze bag, under a press. The freshness and naturalness of such cottage cheese will be beyond any doubt.
Be healthy!
Cottage cheese is “solid milk”, a traditional fermented milk dish with high value for human health. It is produced by removing the whey from fermented milk. In some countries it is considered to be a type of soft young cheese, and they really have a lot in common. In Russian culture, cottage cheese is a separate product, revered for its healing properties and high nutritional value.
By methods of product production
The product is produced in two main ways: traditional and separate. Traditional production allows you to get two types of cottage cheese:
- Acidic, usually prepared from skim milk by introducing starter cultures into it. Formed under the influence of lactic acid.
- Acid-rennet is produced by using rennet or pepsin together with cultures of lactic acid bacteria to coagulate milk protein.
The separate production method means that purified milk is separated into skim milk and cream with a fat content of 50-55%. Using the acid-rennet coagulation process, milk is produced into low-fat cottage cheese, which is then cooled and mixed with cream. Using this method, you can obtain a product with any fat content, for example, soft dietary and peasant cottage cheese.
Types of cottage cheese with different properties
Based on the lipid content of the product, it is divided into four categories:
- low fat (up to 1.8%);
- low-fat or semi-bold (2-3.8%);
- classic (4-18%);
- fat (19-23%).
Cottage cheese is prepared using cream and table salt. The addition of consistency stabilizers is not allowed; rennet imparts hardness to large grains. It is added to pasteurized milk pre-fermented with lactic acid streptococci along with calcium chloride.
Dietary cottage cheese is produced by adding a solution of citric acid, calcium chloride and starter culture to skim milk. To obtain table cottage cheese, a mixture of buttermilk and skim milk is fermented with a pure culture of lactic acid streptococci. The product may also have additives (raisins, candied fruits, nuts, dried fruits, chocolate) and be produced in the form of sweet mass, cheese curds, creams and cakes.
The production of calcined cottage cheese involves adding a 10% calcium chloride solution to fermented milk, which makes it possible to artificially increase the proportion of the mineral in the product and, accordingly, the benefits of cottage cheese for the human skeleton. It has a uniform consistency and a relatively bland taste due to low acidity.
Warning: The daily intake of calcined product should not exceed 100 g for an adult; large doses can be harmful to the body. Its introduction into the children's diet must be agreed with the pediatrician.
Types of product by origin
The origin of the product is determined by the type of animal from which the milk for fermentation is obtained. The most popular is curd made from cow's milk, followed by goat's milk, and other varieties are much less common. Cottage cheese made from sheep's milk is tasty, unusual and very healthy.
Albumin curd
A special type of product is albumin curd. It is produced from whey, its main protein is not casein, like any “regular” cottage cheese, but albumin, whey protein. It goes well with fruits and herbs, and is widely used for the production of confectionery products.
Homemade cottage cheese
The benefits of homemade cottage cheese and its taste are difficult to overestimate. It is fresh, natural, and does not contain stabilizers or other foreign substances. It can be purchased from small private farms or prepared independently from raw or pasteurized milk.
Homemade cottage cheese recipe
Pour fresh whole milk into an enamel pan and place in a dark place to sour (the process takes about 24 hours). Heat the curdled milk in a water bath until the whey separates and curd clots appear, let it cool. Place the resulting mixture in a colander or hang it in a gauze bag to drain the liquid.
Video: Homemade cottage cheese recipe
Useful properties and contraindications
Cottage cheese brings great benefits as a source of complete protein that is easily digestible human body. It requires significantly less effort from the digestive system than whole milk or yogurt. The dish is used as part of diets in the treatment of obesity, heart disease, atherosclerosis, hypertension, disorders of the stomach, liver, kidneys, and pulmonary tuberculosis.
Cottage cheese diets are recommended for athletes to gain muscle mass, especially during intense training. The product has a beneficial effect on fat metabolism and produces a diuretic effect. Regular consumption of cottage cheese for 6 months helps increase the amount of testosterone in men by 50%.
Cottage cheese calcium is indispensable for children during periods of active growth and formation of teeth and bones, for older people - in order to prevent osteoporosis. It is well processed by the body. The product also promotes hemoglobin synthesis and restoration of the nervous system.
The benefits of albumin cottage cheese for the body include maintaining immunity and stimulating metabolism, cleaning the bile ducts and restoring liver tissue. It improves vision, removes cholesterol, improves the quality of milk of nursing mothers, and is useful for pregnant women and diabetics.
Video: “Living healthy!”: Elena Malysheva’s opinion on the benefits of cottage cheese
Using cottage cheese for weight loss
Cottage cheese, especially albumin cottage cheese, is indispensable for people suffering from excess body weight. It helps remove excess fluid from the body and speed up metabolism. Large quantity The protein in the product makes it easy to satisfy hunger, preserve and build muscle tissue, while getting rid of fat.
Warning: To lose weight, you should use a product with a fat content of no more than 5%, otherwise it will not bring the expected benefits.
Recipe for high-protein dish "Belip" ("without lipids")
Compound:
Cod (fillet without skin)
Low-fat cottage cheese without salt
Onion
Raw egg white
Preparation:
Mix cod, cottage cheese and onion in equal proportions and mince, add protein raw egg, prepare meatballs or casserole from the resulting mixture.
Contraindications to the use of cottage cheese
Cottage cheese is harmful to health in case of an allergy to its components or individual intolerance to the product. You should include it in the menu with caution in case of kidney disease, and avoid excesses. Regular consumption of cottage cheese slightly reduces the level of serotonin in the brain. You can compensate for it with dates, bananas, soybeans and lentils, eggs and tomatoes.
Cottage cheese: rules for selecting and storing the product
Fresh cottage cheese usually has a slightly spreadable, crumbly and soft consistency. Whey may be present in small quantities, and milk protein particles of different diameters may be present. The taste and smell should be pure, characteristic of fermented milk products, and the color should be uniformly white, with a slight creamy tint.
A slight bitterness of the product, especially in winter, and a woody taste are acceptable. Attention should be drawn to signs indicating product deterioration or violation technological process its production and can cause harm to the human body:
- A musty, unclean smell and taste are evidence of the work of putrefactive bacteria that have multiplied as a result of violation of storage rules, production conditions, or the use of inactive starter.
- Too sour taste is the result of lactic fermentation; its causes may be insufficient and untimely cooling, excessively long pressing, the content of disinfectants or detergents, or antibiotics in the milk.
- The smell and taste of vinegar arises from the activity of acetic acid bacteria and is a consequence of storing the product at elevated temperatures.
- A rancid taste means the presence of mold and microorganisms in the food, which can occur with fatty cottage cheese if the milk is not pasteurized at an insufficient temperature.
- A bitter tint is a clear sign that the cow ate grass or hay of a peculiar taste (wormwood); it can also indicate the presence of putrefactive bacteria and an increased content of pepsin.
- Yeasty taste, “blowing” of the lid of a container or package are consequences of the action of yeast when long-term storage product not chilled enough. The cause of swelling can also be E. coli.
- The “rubber” consistency of grained cottage cheese suggests the introduction of an excessive dose of rennet during its production or fermentation of milk at elevated temperatures.
- A large amount of whey is released from the curd when it is not pressed sufficiently.
- Mold and mucus in the product appears as a result of its storage in damp conditions and loose packaging.
- The bland taste of cottage cheese is caused by the use of low-active sourdough.
Long-term storage of cottage cheese is impossible even at a low temperature of 0-2°C. If frozen, it can be stored for 6-7 months at a constant temperature of -18°C.
At a temperature of 2-6°C in the refrigerator, cottage cheese and curd products are stored for 36 hours; for a low-fat product with stabilizers, the shelf life is 7 days, for heat-treated products - 2 weeks. Increasing the shelf life in this case reduces its benefit to the body.
Advice: If the quality of cottage cheese has deteriorated during storage or freezing, it can be improved by mixing it with cream. Soaking it in milk for 2 hours and then squeezing it out also helps to refine the product.
Product composition
Cottage cheese is rich in micro- and macroelements, contains some vitamins and a lot of protein. Depending on the fat content, the composition of the product varies, as does its calorie content. Energy value cottage cheese 0.6% is 88 kcal, soft dietary 4% - 136 kcal, 9% - 169 kcal, 18% - 232 kcal.
Fatty types of cottage cheese are rich in vitamins A and E, but contain less B vitamins than low-fat varieties. There is slightly less calcium and phosphorus in the low-fat product, and the amount of other mineral salts also varies slightly.
Nutritional value of low-fat cottage cheese 0.6% (per 100 g of product)Cottage cheese is produced by fermenting milk, which is heated and left to “ripen” for a while. The resulting mass is divided into whey and cottage cheese. The end result is a dense mass without excess liquid. The product brings undeniable value to the body. However, if used incorrectly, cottage cheese can be harmful. Let's look at the most important aspects.
Composition of cottage cheese
Cottage cheese refers to nutritious foods. Along with saturation, it charges the body with energy and gives a whole range of useful vitamins. Cottage cheese contains a lot of calcium, which is needed by bones, teeth and nails.
Incoming casein introduces essential amino acids into the body, they are not broken down long time and keep the stomach full after eating cottage cheese.
The lipotropic effect of casein allows you to reduce body weight. The substance normalizes fat balance and reduces levels of bad cholesterol. This achieves weight loss and cleansing of blood channels.
Cottage cheese is a storehouse of macro- and microelements. It contains sulfur, potassium, phosphorus, iron, magnesium, zinc, fluorine and copper. In addition, the fermented milk product contains a small part of fat (from 0.5% to 23%).
The human immune system and vision need vitamin A (retinol), it is found in cottage cheese. The product is also rich in nicotinic acid, which is responsible for vasodilation and hematopoietic function.
Incoming vitamin D promotes rapid absorption of calcium, tocopherol prevents premature aging of tissues. The B group of vitamins is needed to maintain hair condition, accelerate brain activity, improve perception and memory.
Methionine is an amino acid that protects the liver. The substance cleanses the internal organ from decay, prevents the development of cirrhosis and hepatosis.
Calorie content of cottage cheese
Calorie content varies depending on the fat content of the raw materials from which the fermented milk product was made. Also important is the method of milk processing and further fermentation.Today, fatty cottage cheese is distinguished (from 19 to 23%), classic (from 5 to 18%), and low-fat (from 0.5 to 1.8%). The higher the fat content, the greater the calorie content of the product. To get cottage cheese with 23% fat content, you need to use whole cream.
Roughly speaking, cottage cheese with a fat content of 5% includes 144 Kcal, 9% - 158 Kcal, 23% - 312 Kcal.
When a fermented milk product is prepared under production conditions, butter, dried fruits or nuts, starch, and other sweet admixtures are added to it. All this affects the final calorie values.
- The value of the product is determined by the preparation technology. When the curds are separated from the whey, they take all the beneficial elements with them. The fermented milk product is superior in quality to milk. Cottage cheese is indicated for consumption by people suffering from flatulence and heaviness in the stomach.
- The incoming protein is absorbed quickly, so muscle fibers are built in accordance with the norm. This quality is valued by people who play sports. Unlike the protein of beans or meat, consuming cottage cheese does not cause gas and heartburn.
- Calcium, which is contained in large quantities, is needed by all categories of citizens. The element forms the child’s musculoskeletal system, improves the structure of nails and teeth. With the systematic consumption of cottage cheese, the likelihood of caries or bone fractures is reduced.
- Cottage cheese is a highly balanced product. Its minerals and vitamins are ideal for daily use. As a result, the body's tone increases, and the person receives a boost of energy for the whole day.
- The fermented milk product improves mental activity, enhances vision and concentration. Cottage cheese increases physical endurance and also helps get rid of excess weight. The latter quality is valued by obese people and those who simply watch their figure.
- Despite the high calorie content, the product quickly saturates the body and retains this feeling for a long time. As a result, a person is less susceptible to unplanned snacking. This reduces the likelihood of gaining excess weight.
- The included amino acids in combination with the group of B vitamins are responsible for the central nervous system. With the systematic intake of cottage cheese, a person becomes less susceptible to stress, his mood improves and peace comes.
- The main advantage of fermented milk product is its positive effect on digestive system. Incoming coarse fibers promote bowel movements, eliminating even the most severe congestion. Cottage cheese improves the functions of the pancreas, stomach, and duodenum. The composition eliminates heartburn and discomfort after eating junk food.
- The product is indicated for use during gastritis and ulcers. It softly envelops the walls internal organs without irritating the mucous membrane. Regenerating properties heal ulcers. The product must be used for gout, metabolic disorders, ailments endocrine system, obesity.
- The low calorie composition is indicated for dietary purposes. Cottage cheese should be consumed by children starting from the age of six months. The product is required for pregnant girls to compensate for calcium deficiency in the body.
- Low-fat fermented milk should be consumed by patients with pancreatitis. It relieves symptoms of the disease faster and relieves discomfort. Cottage cheese is useful for old people, as it has the ability to strengthen joints and fight dementia.
- People with high blood pressure (hypertension) need to take lightly salted cottage cheese to reduce blood pressure. The product lowers cholesterol levels and fights its deposits in the form of plaques.
- Cottage cheese improves mood and promotes rapid regeneration of skin cells. Using sour milk it is useful to prepare face masks, body scrubs, and compresses for severe abrasions.
- The whey from cottage cheese is also valuable. When taken, the functioning of the gastrointestinal tract improves, even the oldest toxins are eliminated, and the activity of the kidneys and liver is normalized. Cottage cheese prevents the risk of cancer of the listed internal organs.
- Goat's curd contains much more calcium than its analogue from cow's milk. The product is used to treat burns, insect bites, and sore joints.
- Cottage cheese is a nutritious product. It is a source of protein, calcium, retinol, and B vitamins. All this is required for men who play sports and want to build muscle.
- The composition is recommended for use by bodybuilders, as well as individuals leading an active lifestyle. Casein accelerates weight gain, as a result of which muscle tissue is formed even during sleep.
- The product is indicated for use by men with low fertility. Cottage cheese accelerates the production of sperm and increases their burning sensation. It also prevents prostate diseases.
Benefits of cottage cheese for women
- The invaluable composition of cottage cheese is necessary for the female body. This product of animal origin effectively helps girls keep track of their figure, as well as maintain their hair, skin and nails in proper condition. Cottage cheese is rich in a subgroup of B vitamins and protein, while there is little fat.
- Nutritionists recommend including the product in your diet 3 times a week. As a result, the figure will transform before your eyes. The curls will acquire their original appearance and beauty, the skin will become velvety and soft. The product also perfectly strengthens bone tissue.
- The animal product is recommended for girls to consume during pregnancy. The problem is that female body during the critical period, he experiences a lack of calcium, along with this, heartburn and toxicosis appear. Systematic consumption of cottage cheese will deprive the body of such problems and restore normal activity of the gastrointestinal tract.
Milk and sour cream
- Sour cream contains a high concentration of phospholipids and a small amount of cholesterol. Enzymes are involved in the synthesis of fat metabolism. Homemade product includes beta keratin, biotin, phosphorus, zinc, magnesium and potassium.
- Milk has a sedative effect on the body, fights insomnia, calms and relieves migraines. Together with cottage cheese, animal products have a positive effect on humans.
Raisin
- Many people know the benefits of raisins. The product is rich in magnesium and potassium, which have a positive effect on the activity of the heart muscle. Raisins effectively lower blood pressure and eliminate swelling of varying degrees.
- The product has proven itself well during colds as an effective antitussive. Raisins help with hair loss, anemia and fever.
- The composition is recommended for pregnant girls; during this critical period, the woman’s body suffers from iron and hemoglobin deficiency. Together, raisins and cottage cheese are rightfully considered a healing delicacy.
- The beekeeping product is known firsthand for its healing qualities. The product acts as an effective antioxidant and is rich in active enzymes.
- A mixture of honey and cottage cheese is a storehouse of microelements for the body. The human condition improves, immunity and vitality increase. Regular consumption will save you from vitamin deficiency.
Banana
- Bananas are rich in potassium, a mineral involved in the functioning of muscles, brain and heart. The unique composition of the fruit suppresses hypertension and gastrointestinal diseases.
- Bananas promote rapid recovery of the body after severe physical exercise. The fruit, together with cottage cheese, significantly improves health and makes the body more resilient.
Harm of cottage cheese
- Harm to the body can be caused by individual intolerance to the composition. This phenomenon happens extremely rarely. In this case, avoid the product completely.
- The recommended daily intake of cottage cheese should not exceed 250 grams. The body will be fully saturated with the necessary elements. If you overeat, you will feel sick.
- It is prohibited to consume animal products if you have atherosclerosis or serious illnesses associated with the kidneys. Also consider the freshness of the cottage cheese, otherwise poisoning cannot be avoided.
Try to purchase homemade cottage cheese from a trusted supplier. Please note that the shelf life of a natural product does not exceed 3 days. Stick to it practical advice, combine cottage cheese with other ingredients. Improve your health with pleasure.
Video: benefits of cottage cheese for athletes
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