In this article I will discuss the general characteristics for hard and semi-hard varieties that will help us navigate the vast range and variety of this ugliness.
What is cheese? What is its benefit to the organism? How to understand what is written on the label?
And how do you make a choice? And, of course, how to check that we have brought home?
Cheese - is a highly sour milk product made from pasteurized milk with ferment and rennet of 40% calcium chloride solution.
It is rich in protein, milk fat, calcium, phosphorus, vitamin B, E, C, A, D, as well as trace elements: zinc, selenium, potassium, iron, whose concentration is higher than in milk. A protein that is rich in cheese, assimilated much better than the protein of fresh milk.
What is its use?
- high energy content of product prolongs the feeling of fullness for a long time;
- in cheese contains the amino acid tryptophan, which is involved in the synthesis of the hormone serotonin, which in turn improves our mood;
- due to the large protein contributes to build muscle mass and permanently satisfies hunger;
- B vitamins and magnesium improve our nervous system;
- It improves the functioning of the gastrointestinal tract.
What to look for when purchasing:
As part of a good cheese should not be any vegetable oil (palm oil, coconut oil), vegetable proteins. Avoid cheese, in which the composition has a flavoring and coloring agents, thickeners and stabilizers.
The label should say "cheese", look carefully, especially at what is written in small print on the gluing. The product is labeled "cheese product", "cheese product", "cheese" and others do not take.
Longer storage on the package (1 month) - a consequence of the presence of various additives in the cheese.
cheese color should be uniform, as well as its consistency in appearance. Uneven and too bright color (other than varieties for which it is typical) - a sure sign of excess dye.
A cheese we bought?
When the fingers pressing the cheese, a large amount of an oil - contains vegetable fat;
If you bend a thin slice of cheese at room temperature and at the bend will crack - there is a part of milk powder and vegetable fats;
Under the influence of sunlight is a natural product is soft, losing its former elasticity and "Vegetation" on the contrary will be tight (can crack) and on the surface of the tread large fatty droplets.
If you drop a few drops of iodine on the slice of cheese - blue in the face, then a part of starch.
Protect the health and buy good products.
I would be grateful for "thumb up👍". Thanks for attention.
P.S. If you have high blood pressure, you can get acquainted with a number of rules for its normalization (Article "The basic rules of the hypertensive").
