What useful properties is cottage cheese!
Cottage cheese is a fermented milk product consisting of easily digestible calcium and growth amino acids. It is extremely important for children and elderly organisms, for people with tuberculosis, diseases of the bones, stomach, liver, and kidneys.
HOW COTTAGE CHEESE APPEARED
According to ancient records, mankind has been making cottage cheese for more than 4,000 years. Today it is impossible to say with certainty who and when made the first portion of cheese. Most likely, this product was" born " by accident. In principle, this is what the Ancient Eastern legend says. According to legend, an Arabian trader, setting out on a journey through the desert, took with him a supply of milk. He kept the milk drink in a bag made from the stomach of a sheep. Rennet substances from the walls of the pouch and the scorching sun did their job – the milk was divided into whey and a thick sediment. In the evening, the Arabian found that the resulting serum perfectly quenches thirst, and a white thick substance with a delicious aroma is suitable as a nutritious product. The merchant made the next portion of cottage cheese consciously. Further, the legend says that travelers from Asia passed on the art of cheesemaking to Europeans. And since then, humanity has begun to mass-produce cottage cheese and other types of cheese.
TYPES OF COTTAGE CHEESE
Depending on the method of manufacture, it can be of several types:
Acid-rennet. For the manufacture of pasteurized milk, lactic acid, rennet. By the way, this is exactly the substance that is contained in the stomachs of animals and which, according to legend, transformed the milk of the eastern traveler into whey and white lumps. Rennet enzyme accelerates the process of making cottage cheese, without pre-souring.
Acidic. This type of product is made from pre-sour milk, to which lactic acid is added. As a basis, take whole or skimmed milk.
Separate. This method allows you to prepare cottage cheese of any consistency and fat content. The essence of the method is to prepare low-fat cheese, and then mix it with cream to the desired consistency.
The fat content of cottage cheese is:
fat: 19 to 23 %;
bold (classic): 4 to 18 %; low-fat: 2 to 3.8 %; low-fat: less than 1.8 %.
Nutritional value and chemical composition
Cottage cheese has several types, each of which has its own caloric value and is therefore useful in its own way:
with a high fat content-about 18 % (200 kcal in 100 grams);
bold – about 9 % (170 kcal in 100 grams);
with a low fat content-from 5 % and below (120 kcal in 100 grams);
low-fat (80 kcal in 100 grams).
Do not be afraid of fatty varieties. Of course, they are high in calories, but at the same time they supply us with energy and provide us with nutrients more than others. Exclude them from the diet is only in the case of certain diseases, as well as if you are trying to lose weight and plan to combine cottage cheese dishes with fatty and sweet additives – for example, with sour cream and dried fruits.
The composition of this fermented milk product includes:
phosphorus;
calcium;
iron;
magnesium;
vitamins A, E;
amino acids;
carbohydrates.
Due to its high protein content, it has a positive effect on the work of the gastrointestinal tract and is even recommended for those who usually experience digestive problems.
The peculiarity of cottage cheese is that it is digested much faster and easier than other dairy products, and also has a positive effect on the liver. All this means that it has fewer contraindications, and it can be eaten even at night.
Useful properties
Regular consumption of cottage cheese has a positive effect on the human body:
supports the nervous system and protects against stress;
improves mood and improves skin tone;
strengthens teeth, nails, hair and bone;
normalizes hemoglobin levels;
supports vision;
accelerates the metabolism;
HOW COTTAGE CHEESE APPEARED
According to ancient records, mankind has been making cottage cheese for more than 4,000 years. Today it is impossible to say with certainty who and when made the first portion of cheese. Most likely, this product was" born " by accident. In principle, this is what the Ancient Eastern legend says. According to legend, an Arabian trader, setting out on a journey through the desert, took with him a supply of milk. He kept the milk drink in a bag made from the stomach of a sheep. Rennet substances from the walls of the pouch and the scorching sun did their job – the milk was divided into whey and a thick sediment. In the evening, the Arabian found that the resulting serum perfectly quenches thirst, and a white thick substance with a delicious aroma is suitable as a nutritious product. The merchant made the next portion of cottage cheese consciously. Further, the legend says that travelers from Asia passed on the art of cheesemaking to Europeans. And since then, humanity has begun to mass-produce cottage cheese and other types of cheese.
TYPES OF COTTAGE CHEESE
Depending on the method of manufacture, it can be of several types:
Acid-rennet. For the manufacture of pasteurized milk, lactic acid, rennet. By the way, this is exactly the substance that is contained in the stomachs of animals and which, according to legend, transformed the milk of the eastern traveler into whey and white lumps. Rennet enzyme accelerates the process of making cottage cheese, without pre-souring.
Acidic. This type of product is made from pre-sour milk, to which lactic acid is added. As a basis, take whole or skimmed milk.
Separate. This method allows you to prepare cottage cheese of any consistency and fat content. The essence of the method is to prepare low-fat cheese, and then mix it with cream to the desired consistency.
The fat content of cottage cheese is:
fat: 19 to 23 %;
bold (classic): 4 to 18 %; low-fat: 2 to 3.8 %; low-fat: less than 1.8 %.
Nutritional value and chemical composition
Cottage cheese has several types, each of which has its own caloric value and is therefore useful in its own way:
with a high fat content-about 18 % (200 kcal in 100 grams);
bold – about 9 % (170 kcal in 100 grams);
with a low fat content-from 5 % and below (120 kcal in 100 grams);
low-fat (80 kcal in 100 grams).
Do not be afraid of fatty varieties. Of course, they are high in calories, but at the same time they supply us with energy and provide us with nutrients more than others. Exclude them from the diet is only in the case of certain diseases, as well as if you are trying to lose weight and plan to combine cottage cheese dishes with fatty and sweet additives – for example, with sour cream and dried fruits.
The composition of this fermented milk product includes:
phosphorus;
calcium;
iron;
magnesium;
vitamins A, E;
amino acids;
carbohydrates.
Due to its high protein content, it has a positive effect on the work of the gastrointestinal tract and is even recommended for those who usually experience digestive problems.
The peculiarity of cottage cheese is that it is digested much faster and easier than other dairy products, and also has a positive effect on the liver. All this means that it has fewer contraindications, and it can be eaten even at night.
Useful properties
Regular consumption of cottage cheese has a positive effect on the human body:
supports the nervous system and protects against stress;
improves mood and improves skin tone;
strengthens teeth, nails, hair and bone;
normalizes hemoglobin levels;
supports vision;
accelerates the metabolism;