Natural cheese: how to choose the store and what it is useful for the organism?

Let us examine just what cheese? What is useful for the organism? How to properly choose? And how to check?

Cottage cheese - a fermented milk product obtained from a single normalized pasteurized milk by sourdough fermentation prepared in cultures of lactic acid bacteria, followed by removal serum.

Curd is rich in protein, vitamins, calcium, phosphorus, iron and magnesium, and is useful for the organism:

1. normalize digestion and flora;
2. prolongs the feeling of satiety, which helps not to overeat during the day;
3. It provides charge energy;
4. has beneficial effects on the skeletal system, protects against cavities and fractures;
5. improved vision;
6. It normalizes the nervous system due to the high content of B vitamins and magnesium in its composition;
7. lowers cholesterol, improves liver function, kidney, gastro-intestinal tract.

What is natural cheese?

Soured milk (yogurt / kefir), heated to 70 degrees, it is rolled, formed solid lumps and the serum was separated, and then the entire contents cooled and separated from the whey - this is cottage cheese! Such curd is kept not more than 72 hours.

Buying cheese in the store always need to pay attention:

• storage temperature on the counter / window should be from 2 to 6 degrees;
• packaging must be free from damage stains, without the liquid inside;
• the text should be clear, with easy to read the date of production;
• the label should not be labels such as "cottage cheese", "cheese product", etc. (Usually in small print somewhere on gluing), it should be written only "COTTAGE";

• cottage cheese - perishable, so the shelf life of natural cheese 3 days (ideally), the store cheese is better to take a period up to 7 days (all that long, do not even look). The dairy breed well pathogenic microorganisms, so when approaching the expiration date cheese is better not to eat raw, but to put on snacks (cheese cakes, pudding). After cooking course of the useful elements will leave, but the risk of harm to their health and the health of loved ones will be eliminated. Curd expired throw!

As a part of (ideally) should be milk and yeast. If there is a part of vegetable oils (palm, coconut), any molasses, starch, egg white powder, thickeners, stabilizers and so on - it's not cheese, and cottage cheese product.

So, we found all the same cottage that we went to all the above criteria.

check the time:

• odor must be the characteristic sour milk products;
• color - white, cream possible for fat cottage cheese, uniform, pink color - a measure of the extreme deterioration of cheese, much yellow / yellow - cheese product;
• taste - cheese, without foreign flavor of yeast, mold and other things, bitterness - the first sign of an old cottage, which has already begun to deteriorate.

We carry out several experiments:

1. tea / tablespoon of cottage cheese and a few drops of iodine: The product turned blue - contains starch, no - everything is good.
2. in a glass of warm water, stir a teaspoon of curd and leave for 3-5 minutes: yellow film tell us about the content in curd vegetable fat.
3. if you put the curd in hot water, then the natural curd curdle, and if not, then dissolved with small grains.
4. if you put a piece of cheese on a dry frying pan, then the natural curd curdle and highlight whey and curd product melts.

Buy quality products.

Take care of your health and the health of their loved ones. All successful purchases.

Read up on the channel:

How to choose a useful for the body of cheese and not "bump" on a fake