Useful tips

Secrets of delicious cheese

This product is considered one of the most useful, and many are sure that the cheese they buy is the same. Today we will find out secrets of delicious cheese, which cheese is really tasty and how to distinguish good cheese from bad.

Which cheese is the best?

Of course, as natural as possible. The most useful is made from natural whole milk with the help of sourdough and/or rennet enzymes. The latter are quite expensive, therefore good, tasty cheese on rennet cannot be cheap. It has a short shelf life, only a few days.

The most useful cheese

How cheese looks is strongly influenced by the degree of its heat treatment. At high temperatures, it becomes denser and “rubbery”, which extends its shelf life. But at the same time nutrients are destroyed. It is best to focus on the consistency when buying: choose the maximum gentle, soft cheese – it is prepared from whole milk at lower temperatures and without the use of calcium chloride, accordingly, it contains more protein and other useful substances, and they will be absorbed better.

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The presence of grains, grains and the hardness of the cheese usually indicate the use of calcium chloride or dry milk. The harder the cheese, the more likely it is made from milk powder or a so-called “milk construct.”

Unfortunately, the cheese lying on store shelves in beautiful boxes is most often made from dry or recombinant milk. Grainy cheese, beloved by many, is prepared using calcium chloride. It is also often added to speed up the clotting process. This ingredient is not harmful – but cheese based on sourdough and rennet enzymes is still considered tastier and healthier.

How to distinguish “real” cheese

In production natural cheese it is permissible to use only fresh milk, sourdough, rennet enzymes and calcium chloride. Cream and salt are added to the granulated cheese. There should be nothing else in the composition. And cheese that contains vegetable fats, stabilizers, flavorings, taste improvers cannot be called such – it is cheese product. Also, according to DSTU, there should be no preservatives in cheese. Most often used sorbate (E201-203) – these are the least harmful preservatives, but you still can’t call cheese with them “real”.

Cheese fat content: which cheese is better

The taste of cheese directly depends on its fat content. According to the percentage of fat per 100 g of the product, cheese is divided into fat (18%), semi-fat (9%), low-fat (3-4%), fat-free (no more than 1,8%). Very often, packages of dietary low-fat cheese show off the attractive inscription “0% fat”. However, in reality, about a tenth of the percentage of milk fat still remains. Low-fat cheese has more protein, it also has a little more phosphorus and vitamins B12 and B3, but fattier varieties are richer in carotene, vitamins A and B2.

Calcium in cheese

Paradox: there is more calcium in low-fat cheese than in fat: on average 175-225 mg per 100 g versus 150 mg per 100 g. However, calcium is absorbed from both low-fat and high-fat cheese quite poorly. On the one hand, it needs fats for assimilation, on the other hand, with their excess in the product, the process of its assimilation by the body is also disrupted. Therefore, from the point of view of the content of calcium, protein and other useful substances, nutritionists consider cheese with 3-5% fat content to be the best. According to the latest data of scientists, the assimilation of calcium is most affected by the presence of vitamin D in the body. If there is enough of it, then calcium will be absorbed well, and vice versa, if there is a lack of it, it does not matter what cheese you eat.

And remember the main thing that delicious, “real” cheese is made in four ways: using only bacterial starter; with the use of bacterial starter and calcium chloride; with the use of bacterial starter and rennet enzymes; with the use of sourdough, rennet enzymes and calcium chloride.

Here are these tips and rules for choosing delicious cheese You found out today. Buy only the best!

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