Skim cheese is a product made from skim milk, lactic acid bacteria and clotting enzymes. The cream is first removed from the drink, and then it is used to make a fermented milk product.

Because you are eating a piece of cheese, not a piece of dry matter. It should be noted that the standard cheese fat is 50-60g or 50-60% in dry matter. Many of the fat percentage indicated on the package are taken literally. Those. ate 100 grams of 50% cheese, so I got 50 grams of fat (450 kcal). Wow! 40 minutes on an ellipsoid! But this is not the case!

So, if it is indicated that the fat content of Swiss cheese is 50%, then this means that 100 g of cheese contains 32.5 g of fat (cheese of this type usually has 65 g of dry matter per 100 g of weight, 50% of which will be 32, 5 d).

5. Low-fat pickled cheese of the feta type - light feta cheese, feta (fat%)

This cheese is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a fatty food, high in cholesterol and approximately 260 kcal / 100 gm.

With what and how to eat? It is usually placed in Greek salad along with vegetables and olives, or it is used in caprese salad, where it replaces mozzarella. Usually served with olives. And also such cheeses go well with tomatoes, bell peppers, onions, watermelon, spinach, rosemary, mint, oregano, tuna, baked chicken. And when preparing Greek salad, they are simply irreplaceable!

This cheese is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a fatty food, high in cholesterol and approximately 260 kcal / 100 gm.

But not everyone knows that their adored feta cheese is produced in a light version, although, admittedly, this particular variety is difficult to find on supermarket shelves. However, the efforts you put into searching will pay off.

Feta-light is usually made from goat's milk and contains only 30% fat, while traditional feta is made from sheep's milk, and then its fat content is 60%. It is usually placed in Greek salad along with vegetables and olives, or it is used in caprese salad, where it replaces mozzarella.

With what and how to eat? Usually served with olives. And also such cheeses go well with tomatoes, bell peppers, onions, watermelon, spinach, rosemary, mint, oregano, tuna, baked chicken. And when preparing Greek salad, they are simply irreplaceable!

The main thing in the treatment of pancreatitis is diet.

The most basic condition in the treatment of a disease such as pancreatitis is a mandatory diet. The first time after an acute attack (2-3 days), it is recommended to refuse food altogether and starve. It should be noted here that the body usually "knows" itself that it should be delayed with food, and therefore appetite is very rarely observed in a patient with acute pancreatitis.

Hunger for several days is simply necessary for the affected pancreas, first of all, in order for it to be at rest - while eating, it releases enzymes into this organ that are necessary for digesting food that has entered the stomach, but these same enzymes behave aggressively. causing inflammation and pain.

This situation is comparable, for example, with a broken leg: for the bone and tissue of the injured leg to heal, complete rest is provided with the help of plaster cast, while it is forbidden to step on it. The only thing that is allowed is the use of warm alkaline mineral water without gases.

The state of complete rest of the pancreas in relapse and at least relative in the chronic form is a prerequisite for the onset of persistent remission. Therefore, a diet for pancreatitis is not only an effective therapeutic method, but also the main rule for the prevention of exacerbations of the disease, and, as a result, inhibition of its further development.

Homemade low-fat cheese recipe

After going to the store or a couple of unsuccessful purchases, many people think about how to make such a healthy and low-calorie product at home, where you can control all the ingredients and be calm about the quality and freshness.

In fact, it is enough to simply make cheese from low-fat cottage cheese. It will take no more than an hour to create it.

In addition, it will come out much cheaper than taking other low-calorie cheese from the store.

• fat-free cottage cheese - 1 kg;
• a glass of milk (you can have an average fat content of 2.5%);
• one egg;
• salt - a teaspoon without a slide;
• soda - half a teaspoon;
• butter - a small piece (about 10-15 g);
• olive oil - a teaspoon.

Also, in addition to the main components, you need to prepare kitchen utensils: you will need a saucepan with a thick bottom, a colander and a mold for future cheese (a deep and not too wide bowl will do).

Now you can roll up your sleeves and start the process. Pour the cottage cheese into a saucepan, then add milk.

Caloric content (energy value) of food - the amount of energy received by the body after its complete assimilation. In order to determine the energy value of a product, it is burned in a calorimeter. Then the amount of heat that is released into the environment is determined. If a person eats more calories per day than they have consumed, excess weight appears.

The maximum amount of calories is produced in the process of digestion of fatty foods, extra "folds" appear on the body. Dreaming of getting rid of a few extra pounds, you need to select low-calorie foods. Rational is usually called nutrition, which implies the observance of the proportion between animal and vegetable proteins 55% to 45%, vegetable and animal fats as 30% to 70%.

Diet foods are foods with negative or minimal calories. Diet food means consuming a substantial amount of fluids, at least 1.5 liters per day, and low-calorie foods.

Is it possible to lose weight by eating cheese?

Cheese is an unsweetened dairy product that contains a significant amount of protein. High fat content should be noted among the main disadvantages of cheeses. The increased calorie content of this product has long made it inappropriate for dietary nutrition.

Currently, special diets are proposed that allow the use of special types of cheese with a lower fat content.

The problem of buying low-fat cheese

How effective is the cheese diet? Similar to a variety of protein, you can try the "cheese" version of weight loss.

Among the tested and effective options for the cheese diet, one can note a 7-10 day low-calorie diet based on cheese and other protein products, implying supplements from vegetables and fruits. The calorie content of this food option is 1500-1900 kcal, additional physical activity is assumed. Staying on such a diet for 10 days allows you to reduce weight by 3-5 kilograms. Such nutrition is not balanced, however, it gives excellent results.

Longer cheese diets are considered less common, with severe restrictions on the type of cheese eaten. Variants with the lowest fat content are rarely found in regular grocery stores. Basically, customers are offered varieties of cheeses with a fat content of more than 40%. For example, such a popular cheese as "Maasdam", which has a fat content of 45%, has a caloric content of 348 kcal per 100 grams. Such characteristics do not allow us to consider that it is the lowest-calorie cheese, and it is not worth recommending it for dietary nutrition.

How to choose a low-calorie cheese?

For a long time, nutritionists have not been able to decide on the variety of the lowest-calorie cheese, their opinions differed. The line between "diet" and "regular" cheeses has been established at around 30 percent. Some cheese manufacturers indicate a fat content of 29% in their product, but the calorie content will be about 360 kcal, which exceeds the calorie content of the Maasdam described above. Do not forget to make sure that the product has the "correct" numbers, because otherwise you risk not losing weight, but gaining extra pounds.

Eight Least Fat Cheese

Here are some options for low-calorie cheeses, the use of which will help you maintain a slim and beautiful figure. To do this, instead of Roquefort, you need to take curd cheese. You can find such products on the shelves of large supermarkets:

Choosing a low-fat light cheese, do not forget that for weight loss only adherence to a sense of proportion in the process of "eating light cheeses" will give the desired result - weight loss. And a cheese diet does not mean that you should only eat cheese - you need to harmoniously combine it with a lot of vegetables and fruits.

Low-fat cheese is a non-existent concept. Any cheese contains fat, the only difference is in its quantity. Let's find out which cheese is the lightest?

Low-fat cheeses

Anyone who cares about their figure chooses quality products with low fat content. And this is the right tactic. Less fatty, starchy and sweet ... and more movement - here it is, the formula for harmony.

It should be noted that the standard fat content of cheese is 50-60g or 50-60% in dry matter, while we offer cheeses with a reduced fat content of up to 30g in dry matter. You need to look for such cheeses either in hypermarkets or in expensive grocery stores.

1. Low-fat cheese - tofus-soy cheese (fat content 1.5-4%)

Although it is made on the basis of soy milk, tofu is ranked among curd cheeses, as it resembles lean and unsalted feta cheese in color and consistency. In terms of its content, tofu is rich in high-quality proteins, so it can be a good substitute for meat. Calcium, which is present in abundance in this product, has a great effect on the skeleton, which makes tofu an ideal product for consumption by elderly people in order to prevent diseases such as osteoporosis.

In addition, 100 gm of tofu contains only 90 calories, so it is recommended to include it in the diet menu. Many celebrities have replaced dairy products and cheeses in their diets with soy products, so many diets have now been developed that suggest a reduced consumption of classic cheeses, while tofu is recommended for daily consumption along with plant-based foods.

A number of nutritionists also claim its healing properties, because it has already been proven that it helps to reduce the level of "bad" cholesterol (LDL) in the blood, which serves to prevent many cardiovascular diseases.

2. Low-fat cheese - cottage cheese (5% fat)

Grain cottage cheese is a type of low-fat cottage cheese. It is a curd grain mixed with fresh, slightly salted cream. It can be used as an independent dish, as well as for preparing various salads (for example, vegetable salad with cottage cheese).

In Russia, it is sometimes found under the informal names "granular curd" and "Lithuanian curd". In the United States and European countries (and not only in English), grain cottage cheese is called cottage cheese (English village or cottage cheese).

It is often called homemade cheese. At first glance, cottage cheese looks like fresh cottage cheese, but its texture is much softer, one might even say creamy, and it tastes a little saltier. 100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, therefore it is recommended by nutritionists even with the strictest diets.

3. Low-fat cheese - Gaudette (fat content 7%)

Gaudette, the new low-fat cheese from Scherdinger, is an easy delight for those seeking a healthy lifestyle.

Semi-hard Gaudette cheese contains only 7% fat (15% in dry matter). This cheese with a soft-thin, somewhat piquant taste is ideal for lovers of the famous Gouda cheese. In addition, cheese is easy to digest and has a high calcium content. Therefore, this cheese must be present in the diet of every cheese lover.

4. Low-fat cheese - Chechil (fat content 5-10%)

Chechil is a fibrous pickled cheese, similar in consistency to suluguni. It is produced in the form of dense, fibrous threads, twisted into tight braids in the form of a pigtail, often smoked. Chechil is often mixed with cottage cheese or other cheese and stuffed into jugs or wineskins.

In appearance, this cheese has nothing to do with any other. It is produced in the form of filaments, fibrous in structure, tied in a bundle. Chechil ripens in brine, but it is often mixed with cottage cheese or other cheese and stuffed into unglazed jugs or wineskins.

The taste and smell of this cheese are sour-milk, spicy, dense fibrous dough, the surface of the product is rough. It contains up to 10% fat, moisture - no more than 60%, salt - 4-8%.

5. Low-fat cheese - Viola Polar, Grunlander, Fitness (fat content 5-10%)

Such cheeses are just a godsend for those who are losing weight! But you need to look for them in large stores. Learn more about the reverse side of the package - the label, some cheeses have 5% yogurt, not fat!

6. Low-fat cheese - Ricotta (fat content 13%)

Ricotta is an invariable ingredient in Italians' breakfast. It is often called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from whey remaining after the preparation of other cheeses.

A slice of ricotta has an average of 49 calories and 4 grams of fat, half of which are saturated. This product has the lowest sodium content of any other cheese product. Thanks to its high nutritional value and impressive composition of vitamins and minerals, ricotta gives a quick feeling of fullness. In addition, this type of curd cheese is recognized as the protector of our liver, because it contains methionine, a sulfur-containing amino acid.

7. Low-fat cheese - light cheese, feta (fat content 5-15%)

This cheese, or rather, even feta cheese, is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a fatty food, high in cholesterol and approximately 260 kcal / 100 gm. But not everyone knows that their adored feta cheese is produced in a light version, although, admittedly, this particular variety is difficult to find on supermarket shelves.

However, the efforts you put into searching will pay off. Feta-light is usually made from goat's milk and contains only 30% fat, while traditional feta is made from sheep's milk, and then its fat content is 60%. It is usually placed in Greek salad along with vegetables and olives, or it is used in caprese salad, where it replaces mozzarella.

If you do not consume feta in combination with high-fat foods, then it can be recommended as quite suitable for a diet.

8. Low-fat cheese - Arla, Oltermani (fat content 16-17%)

Such cheeses of low fat content have a delicate pleasant taste of natural milk, the texture is dense, homogeneous, with small, evenly distributed eyes. Great for people who care about their health.

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Low-fat cheese varieties for a diet

Even low-fat cheeses have a small percentage of fat, but the percentage of fat is different.

There are many types of cheeses, more than 400. They are made not only from cow's milk, but also from goat's, horse's, sheep's, and camel's. They differ among themselves in manufacturing technology, taste.

Are divided into:

1. Rennet - rennet is used in its production,
2. Fermented milk - sourdough is added to milk.

People who really care about their health eat foods that are reduced in fat. This is the correct tactic.

Even a high-calorie product that you adore, it is better to replace it with a low-fat one, for example, curd cheese, or any other low-fat one. Standard fat content is 90 kcal per 100 grams of product. And we need a calorie content of less than 90 kcal.

Can cheese be eaten with a diet?

I will answer right away: it is possible and necessary. Cheese is a very healthy, easily digestible product. It contains a lot of magnesium, iodine, iron, phosphorus, protein, zinc, calcium. Vitamins of groups A, E, F, D, PP, C, B and many other useful components.

Nutritionists have long developed the well-known cheese diet, where the fat content should be no more than 35%. This is when various types of cheese predominate in the basis of the diet. Such a diet always gives good results, helps to reduce weight, while a person does not feel hungry.

Because cheese, even low-fat, is quite a satisfying product. The main thing is to choose it correctly and consume it in reasonable quantities, if you are thinking of going on a diet due to ill health, adhere to a healthy lifestyle, want to lose those annoying extra pounds, etc.

Decide right away if you can eat cheese or if it's better to refrain from it. Consult your family doctor.

During the diet, you can use:

1. Tofu cheese - it has the lowest fat percentage, only 4%. It can be eaten daily, it:
   • strengthens the human bone skeleton;
   • has unique healing properties;
   • significantly reduces bad blood cholesterol;
2. Grain cottage cheese - can be consumed, only the fat content should be no more than 5%.
3. Gaudette cheese is a new low-fat type of cheese 6%.
4. You can buy Oltermani, Chechil, Ricotta, fitness cheese, only light.

Low-fat cheeses are a godsend for the diet. In addition, milk fats are useful and easily absorbed by the body.

List of low-fat cheeses

Low-fat cheeses are made from skim milk. That is, the cream is first removed from the milk, then the cheese is made.

Only it will be difficult to call it completely non-greasy, because the percentage of fat content will still be present, but in a different percentage:

1. fat-free - fat content less than 15%;
2. lungs - fat content 15-40%;
3. normal - fat content 40-60%;

Low-fat cheese in terms of taste and useful properties is almost as good as fatty varieties. And in some respects it even surpasses them.

Here is some of them:

Hard cheeses

Hard cheeses are the most widespread, they include: Romano, Emmental, Raclette, Grano Padano, Leiden, Gruyere, Parmesan, Pecorino, Maasdam, Frizien, etc. The composition of hard cheeses includes lecithin, it affects the correct metabolism of fats.

Cheese production is a long process. Ripening takes up to 3 months or more.

Features of cheeses:

Soft cheeses

Soft cheeses have a pasty consistency, milky or creamy taste.

It is produced from cow's milk and bacterial starter culture, classified as:

1. with maturation;
2. without ripening.

Most Popular:

• Dorogobuzhsky - the crust is covered with mucus, transparent. Has a spicy-pungent taste, very pronounced, without eyes. Known species: Road, Dorogobuzh, Kalininsky.
• Camembert type - the head of cheese is covered with white mold. Main view: Russian Camembert.
• Smolensky type - heads no more than 2 kg, mucus spots are clearly visible on the crust. You do not need to remove mucus before eating. Its representatives: Hunter, Snack.

Homemade low-fat cheese

The healthiest cheese is homemade. This is a good alternative to the store, because there you can buy stale and low-quality products. And at home you can always control the process.

Low-fat cheese varieties that you can buy in the store

It is not a problem to buy such cheeses in the store now. They are, of course, difficult to find in regular grocery stores, but they are available in large supermarkets.

In lean Tofu, the fat content will fluctuate between 2-4%. It is rich in protein and calcium and has healing properties. It is also called bean curd because it is made from soy milk.

This is a curd cheese, in consistency and color, reminiscent of unsalted and low-fat feta cheese. Its taste is neutral, that is, almost absent. It goes on sale in vacuum packages, in which the liquid is determined.

Differs in consistency and production method:

This cheese has many varieties, it is even made with additives: nuts, spices, pepper, etc.

Smoked tofu is popular, its types:

1. Dense - has two varieties:
2. Silky - soft, like pudding.
3. "Smelly" - strong smell, Chinese version.

Rich in vegetable protein, contains all essential amino acids, a supplier of iron, calcium. Absolutely free of cholesterol, low in calories. It spread all over the world.

Gaudette

The famous Dutch Gouda cheese now has a fat-free counterpart called Gaudette. This is the newest cheese from Scherdinger and contains only 8% fat (16% in dry matter).

It has a classic soft-subtle cheese flavor. It is high in calcium and is easily and completely absorbed.

Chechil cheese has an interesting shape in the form of long threads of various thicknesses. The taste is pronounced, fermented milk. Fat - up to 11%.

The structure is slightly rough, layered, can be:

• braided in wreaths, or braids;
• curl up into bundles, or tangles.

Its varieties:

• in the usual smoked form;
• salty.

It has a wonderful milk taste, it is produced:

• in plastic containers with a capacity of: 100 g, 200 g, 400 g;
• in the form of triangles;
• slicing.

With fillers: ham, mushrooms, chocolate, just creamy, etc. They make salad dressings and for soups. For their production, they take hard cheeses, add butter and other natural ingredients. Fat content - 5-10%.

See the calorie content of butter per 100 grams here.

Ricotta is an Italian gourmet dairy product. It is made from whey left over from other cheeses. They take different milk for whey. They can even use a mixture of milk, several types at once.

Her taste is slightly sweet, fat content:

• 9% from cow's milk;
• up to 25% from sheep milk;
• 15% from goat milk;
• 28% from buffalo milk.

Caloric content per 100 g - 120 kcal. It has the lowest sodium content when compared to other cheeses. It contains an impressive composition of trace elements and vitamins, especially a lot of calcium.

Even methionine is present - this is a sulfur-containing amino acid that protects the liver from adverse environmental factors.

Types of cheese:

• Ricotta Forte - excellent taste, long-lasting, made only from sheep's milk.
• Ricotta Fresca - only freshly prepared cheese is used, aging is not needed here.
• Ricotta Affumicata - made from a mixture of goat and cow milk, there are also smoked species.
• Ricotta al Forno - made from a mixture of goat, buffalo, cow milk, aged in ovens. It can be not only classic, but with different flavors: vanilla, lemon, chocolate, etc.
• Ricotta Romana - long aging is needed, cheese is hard, salty taste.

Feta is a Greek semi-hard cheese made only from goat and sheep milk. Kept in a saline solution for at least 4 months. Fat content from 40 to 60%.

Varieties:

Outwardly, it looks like a snow-white, semi-solid mass, a bit like cottage cheese, but its taste is brighter, salty, slightly sour.

It contains many beneficial microorganisms that synthesize special antibiotics that help a person cope with food poisoning.

There is another option - this is Feta-light, although it will not be so easy to find it on the shelves. Nevertheless, the time spent on searches will fully pay off.

Suluguni

Suluguni is a pickled cheese with a dense, even slightly hard consistency. Has a white or cream color, if smoked, then yellow. It is produced from cow, sheep, goat or buffalo milk. There is little fat in it, 30-40%.

Manufacturing technology:

1. Strains of lactic acid and aromatic bacteria, pepsin, calcium chloride are added to pasteurized milk, heated to 38 ° C.
2. The cheese bed is separated and cheddarized.
3. Cut into cubes and melt in whey or acidified water.
4. Knead to a homogeneous consistency, spread on a squeezing table, divide into pieces and make balls by hand, incubate for 2 days in sour-whey brine.

Arca cheese has a low fat content, only 17-35%, pleasant taste, dense homogeneous texture, with small eyes. Indispensable for food, people who really care about their health.

Calorie content of low-fat cheeses

Cheese - since ancient times has been produced by man, it has always been appreciated and loved.

Now we find out the calorie content of the most common low-fat cheeses:

In this list of cheeses, you can now easily find your "own" cheese, which will satisfy you in terms of usefulness, taste and price.

Conclusion

It is not for nothing that low-fat varieties of cheeses are so revered and are considered the elixir of health and longevity. They are the main building blocks of bones, improve metabolism and digestion.

Cheese is a natural protein product that the human body can assimilate almost completely. During the ripening process, the cheese turns into a soluble form, which means that all the nutrients will remain in our body.

Cheese will saturate the body with essential vitamins and minerals, improve mood. Eat it with pleasure!

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Low-fat varieties of cheese with a diet: names, percentage of fat content of the product

People who are on a diet or eat a healthy diet often cut out many foods, including cheese. This is wrong because it contains a lot of protein and other substances necessary for health. On sale you can find low-fat cheese, which will provide the body with the necessary fats and will not harm the figure. Having familiarized yourself with the criteria for choosing low-fat varieties of fermented milk products, having learned how to make them at home, you can easily go on a diet and eat deliciously at the same time.

Most nutritionists unanimously agree that low-fat cheeses for a diet can be used not only, but also necessary. They are easily absorbed by the body, contain vitamins (A, B, C, D, E, F, PP), trace elements (calcium, potassium, phosphorus, zinc, iron) and protein. Specialists have even developed a cheese diet, more than a third of the diet of which are different varieties.

The remaining 2/3 is occupied by fruits, vegetables and other protein products. For 10 days of such weight loss, you can get rid of 5 kg of excess weight. If you consume a quality product that does not contain vegetable fats in a reasonable amount, your figure will not suffer. During weight loss, it is allowed to eat the following varieties: Gaudette, Tofu, Oltermani, Chechil, Fitness, Brynza, cottage cheese (no more than 5% fat), Ricotta, etc.

Skim cheese is a product made from skim milk, lactic acid bacteria and clotting enzymes. The cream is first removed from the drink, and then it is used to make a fermented milk product. Although there are no completely low-fat varieties, there are diet varieties containing on average up to 30 g of fat in dry matter.

List of low-fat cheese varieties

Having received an answer to the question of whether it is possible to eat low-fat varieties of cheese with a diet, it is worth learning about the types of such fermented milk products in more detail. These include:

1. Tofu is a low-calorie cheese made from soy milk. Fat content 1.5-4%, contains 73 kcal / 100 g. Refers to curd cheeses, has a texture similar to feta cheese. Contains a lot of protein, calcium, which helps to prevent osteoporosis, strengthen the bone skeleton.
2. Grain cottage cheese with 5% fat and 105 kcal per 100 g. Often used for diets, used for making salads, prepared with the addition of salted cream. In English-speaking European countries, it is known as cottage cheese (rustic).
3. Gaudette is a cheese with a low fat content (7%), semi-hard, calorie content - 199 kcal / 100 g. It has a mild taste with spicy notes, contains a large amount of calcium.
4. Chechil, fat content 5-10%, calorie content 253-313 kcal / 100 g. The consistency resembles suluguni, it is sold in the form of bundles of fibrous threads, contains a lot of salt.
5. Ricotta (fat content 13%, 49 kcal / 100 g). Lowest calorie cheese. It is made from whey, contains a minimum amount of sodium, a lot of vitamins, trace elements and methionine (a sulfur-containing amino acid), which is useful for the liver.
6. Mozzarella (22.5% fat, 149-240 kcal per 100 g). Produced on the basis of skim milk, sold in the form of balls in packages with saline solution.
7. Feta (fat content 24%, 290 kcal / 100 g). This Greek cheese is considered by many to be high in calories, but it is also produced in a lighter version. It is made from natural sheep's milk, and the low-calorie one is made from goat's. Contains beta-carotene, vitamins (A, D, E, K, B), potassium, iron, magnesium, manganese, calcium, sodium, many useful living organisms. Useful for gastrointestinal disorders.
8. Oltermani (fat content 16-17%, 270 kcal / 100 g). It has a dense texture of a uniform character with uniform holes over the entire surface, has a delicate milky taste.
9. Fitness Viola Polar (5-10% fat, 250 kcal / 100 g). One of the most popular for dieters. Some varieties contain yogurt instead of fat, which makes the product even more beneficial for health and weight loss.
10. Adyghe (14% fat, 240 kcal / 100 g). Ideal for a hearty breakfast on a diet that contains no carbohydrates at all. It has a delicate texture, sour milk taste, produced by fermenting cow's milk with bacteria.

Hard varieties of low-fat cheese are excellent for the diet, which often have a high energy value, but in small quantities do not harm the figure. They contain lecithin, which improves the metabolism of fats, stimulates the processes of their breakdown, and normalizes cholesterol levels. These include:

1. Swiss (45% fat, 380 kcal / 100 g). Has small eyes, sweetish taste.
2. Parmesan (32% fat, 292 kcal / 100 g), has a specific smell, light aftertaste.
3. Dutch (45% fat, 345 kcal / 100 g). The cheese is yellow (dark or bright) and has a salty taste. It is considered dietary, well absorbed, and replenishes the lack of energy in the body.
4. Cheddar. It happens in a dietary version (fat content 33%, calorie content 380 kcal / 100 g). Has a delicate, slightly sour nutty flavor. Made from cow's milk.
5. Russian - semi-hard cheese with a creamy sweetish taste, fat content 50%, calorie content 360 kcal / 100 g. Color - yellow.

How to choose

Diet cheese should be selected according to the percentage of fat, if you want to lose and not gain excess weight, a product containing no more than 30% fat is suitable for you. It happens that smaller numbers are indicated on the packaging of some varieties, but then you need to pay attention to the calorie content. Often this figure exceeds the allowable weight loss rate. Foods with a spicy or overly salty taste are not suitable for the diet.

High-quality cheese should have a uniform color (no stains, no traces of being washed, peeled), fresh smell, intact packaging and should not contain palm oil, vegetable fats. Pay attention to the cut of the product: smooth, non-crumbling edges indicate freshness (with the exception of the Idiasabal variety). It is also important not to overdo it with the amount of cheese during consumption, otherwise even the most low-fat varieties of cheese will add extra centimeters during the diet.

Homemade recipe

High-quality, low-fat diet cheese is often expensive and some are difficult to find. For this reason, you should not give up the diet, you can prepare a dietary product at home. So, you can be sure of its freshness, naturalness and the absence of harmful preservatives. The process will not take long, but then the low-fat homemade cheese should be allowed to brew.

• Time: 12.5 hours.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 78 kcal / 100 g.
• Cuisine: international.
• Difficulty: easy.

To prepare low-fat hard cheese, you will need milk, cottage cheese, soda, salt and an egg. If desired, you can add finely chopped fresh herbs, chopped carrots or garlic. These ingredients will give the dish an amazing aroma, piquant taste. Spicy herbs and spices will not be superfluous. It is better to choose milk and cottage cheese with a minimum percentage of fat in order to reduce the calorie content of the future cheese.

Ingredients:

• milk (0.5%) - ½ l;
• cottage cheese (0%) - ½ kg;
• egg - 1 pc.;
• salt, soda - ½ tsp each;
• seasonings to taste.

Cooking method:

1. Heat some milk in a water bath.
2. Pour in the cottage cheese, stir the mass with your hands until a homogeneous consistency.
3. Fold the cheesecloth in several layers, transfer the milk-curd mixture into it when it gets hot. Hang unnecessary serum to glass.
4. In a separate container, beat the egg with baking soda, salt, spices.
5. When the whey drains from the curd, transfer the mass to a bowl, pour in the egg.
6. Place the container in a water bath, heat, stirring constantly and vigorously, so that there are no lumps. Seasonings can be added at this stage.
7. When the mass becomes homogeneous, refrigerate it at room temperature, and then transfer to another dish covered with cling film.
8. Refrigerate overnight.

Homemade mozzarella

• Time: 1 hour.
• Servings Per Container: 15 Persons.
• Calorie content of the dish: 52 kcal / 100 g.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

Mozzarella cheese was originally made by the inhabitants of southern Italy using buffalo milk. Today it is made from regular bovine, with the addition of rennet. To make low-fat mozzarella at home, you can use Acidin-Pepsin, which is sold at the pharmacy, to curdle milk. Take water purified, free of impurities and in no case chlorinated.

Ingredients:

• milk (not pasteurized) - 1.5 l;
• water - 250 ml;
• acidin-pepsin - 2 tablets;
• citric acid - 1/3 tsp;
• salt - 1 tsp

Cooking method:

1. Heat the milk on the stove to 25-28 degrees, pour citric acid dissolved in ½ part of water in a thin stream. Continue heating, stirring constantly, bringing the temperature to 30-35 degrees.
2. Dissolve crushed tablets of acidin-pepsin in the remaining water, pour into milk. Continue to heat up to 40 degrees without ceasing to interfere. Remove from stove.
3. At this stage, the milk will begin to curl up and cheese flakes will appear on its surface.
4. Cover the container with a lid and leave to complete the fermentation process for 20 minutes.
5. The curdled mass should be thick, have a slightly yellowish tint. Stir with a spoon.
6. Put on a sieve, separate from the whey, grind. The resulting cheese will stick together.
7. Place the mass in hot water (60-70 degrees), wait until it warms up, begins to melt slightly.
8. Squeeze the mass lightly to get rid of excess whey. Add salt (seasonings), stir gently. Stretch the cheese several times and reheat.
9. Stretch again, shape as desired, refrigerate.

Diet-friendly low-fat cheeses are more expensive than regular cheeses because they use special techniques to make them. The cost of such products in different retail chains may differ, in stores in the Moscow region it is as follows:

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The Least Fat Cheese for Your Health

If you are using any diet for weight loss or simply strive to eat right, you should not eat only low-fat foods, because we need fat.

The only thing you need to choose foods with a low percentage of fat, they are less high in calories. The list below will help you with this - a list of low-fat varieties of cheese.

As you know, cheese is a useful, easily digestible product, it contains a lot of protein for the structure of muscle tissues (more than in fish or meat), calcium, zinc, phosphorus, vitamins E, C, A, D, PP, group B.

However, it is necessary to distinguish between low-fat and fatty cheeses. Most of the cheeses we are used to have a fat content of 50-70% (50-70 grams of fat per 100 grams of product). The task of a person who monitors his appearance and figure is to consume cheeses up to a maximum of 30% fat.

Low-fat cheeses and their calorie content

First on our list is Tofu soy cheese. This cheese has a fat content of 1.5 to 4%. It is high in high quality protein and is an alternative to meat protein. The calorie content of this cheese is 80 kcal per 100 grams. Ideal in the form of sandwiches for a snack, as well as a valuable ingredient in salads.

Ricotta cheese is not made from skim milk, as many believe, but from whey that remains during the preparation of other types of cheese. Its fat content is 8-13%, and its calorie content is 174 kcal. In addition to calcium, vitamins A and B, it also contains the essential amino acid methionine - the most important amino acid for the liver. This cheese is often used in the form of salads, desserts and as an independent snack.

Mozzarella is also made from skim milk. It is usually sold in the form of balls in a saline solution. Fat contains 22.5%, calories 149-240, depending on the type of mozzarella. Granular curd

Granular cottage cheese (granular cheese) looks like cottage cheese grains cooked in salted fresh cream, its fat content is no more than 5%, calorie content is up to 125 kcal. It is used as a salad dressing and is also used as an independent dish. It is also often called homemade or country cheese (in the West, cottage cheese).

Chechil cheese is also a low-fat cheese (only 5-10%). This cheese resembles Suluguni in consistency. It is produced in the form of fibrous dense threads that are twisted in the form of a pigtail. Contains a large amount of salt, as it matures in a saline solution, it is often sold smoked. Contains 313kcal.

Low-fat cheeses Valio Polar, Fitness, Grunlander contain about 148 kcal with a fat content of only 5-10%. Only you will have to look for them in expensive supermarkets or hypermarkets. And read the packaging, some of them may not contain 5% fat, but 5% yogurt.

Feta or light cheese. Many people consider feta cheese a dietary product, love it in salads, especially in Greek, however, the calorie content of ordinary feta cheese is 250 kcal with a high percentage of fat. An alternative has appeared in stores: feta-light (light cheese), its fat content is from 5 to 17%, the calorie content is on average 160 kcal.

Low-fat cheese Arla, Natura and Valio, Oltermanni. It tastes like fresh milk, an excellent product for those who are trying to eat right and keep their figure. The calorie content of such cheeses is 210-270 kcal and 16-17% fat. Arla cheese, Natura

Cheese Valio, Oltermanni

Suluguni is a Georgian pickled cheese. Its fat content is 24%, calorie content is 285 kcal.

I think that in this list of low-fat varieties of cheese you can choose for yourself "your" cheese, which will satisfy you both in taste and in the usefulness that it will have on your body.

Bon Appetit!

Dear Readers! The opinion of each of you is valuable to me. This gives me strength and confidence that everything I share with you benefits you, therefore I will be immensely grateful if you write a couple of lines in the comments to this article and share it with your friends and family by clicking on the social buttons. networks.

If you want to return to this article again, add it to your bookmarks.

Always yours, Olga Suvorova.

There are 9 main low-calorie cheeses: Suluguni, Feta, Ricotta, Tofu, Brest-Litovskiy light, Roquefort, Fitness cheese, Lakomo "Light", dietary Ichalki. They are approved for use in diets. Each product has a specific taste, smell, color, method of preparation, composition. These cheeses contain a large amount of micro and macro elements such as magnesium, potassium, calcium, phosphorus, sodium, iron, zinc, selenium, vitamins.

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List of low-fat and low-calorie cheeses

List of the names of the most low-fat varieties of cheese:

1. 1. Suluguni.
2. 2. Feta.
3. 3. Ricotta.
4. 4. Tofu.
5. 5. Brest-Litovsk light.
6. 6. Roquefort.
7. 7. Fitness cheese.
8. 8. Lakomo "Light".
9. 9. Diet cheese Ichalki.

Adyghe cheese - composition and KBZHU, useful properties, recipe

Suluguni

Pickled traditional Georgian low-calorie cheese. Suluguni is moderately salty in taste and has a dense layered texture. The color of the product is white, the presence of voids and irregularly shaped eyes is allowed. No crust is formed on the cheese. It has 5% fat content.

The composition includes:

• pasteurized cow's milk - 12 l;
• rennet starter - 1.4 mg.

Cooking method:

1. 1. Milk is heated to 35 degrees, rennet is added, the product is fermented - a dense curd is obtained, which must be crushed into small pieces and pressed.
2. 2. After that, the cheese is cut into strands and melted on a stove at a temperature of 80 degrees, stirring until a homogeneous mass is formed.
3. 3. The resulting mass is divided into identical pieces and formed by placing them in molds.
4. 4. The molds with the product are placed in cold water for several minutes, and then the cheese heads are taken out and kept in brine for several days until they are salted.

After salting, the cheese is ready to eat.



100 g of productcontains:

• water - 51 g;
• proteins - 18.5 g;
• fats - 23 g;
• carbohydrates - 3.0 g.

Caloric content per 100 g of product - 290 kcal.

Useful substances in the composition:

• vitamins A, E, C, B1, PP;
• potassium;
• sodium;
• iron.

The beneficial substances found in cheese help to maintain the heart, bones and the entire body in a healthy state at any age. Since cheese is low-fat, it is recommended to use it for diets. Suluguni goes well with basil and cilantro, as well as in salads with fresh vegetables. Cheese is considered an excellent filling option for khachapuri, it is also fried with sesame seeds.



Feta

Feta is a traditional Greek cheese made from sheep's or goat's milk. The color is white or slightly creamy, the product has a curd smell and a dense texture. Fat content - from 30 to 50 percent. Feta is one of the main ingredients in Greek salad. This product belongs to the group of pickled cheeses.

The composition includes:

• sheep or goat milk - 8 liters;
• rennet - 1.5 mg.

Cooking method:

1. 1. Milk must be boiled until foam appears, then cooled to room temperature.
2. 2. Part of the milk should be poured into a clean glass and a dry sourdough package should be poured into it.
3. 3. Stir the starter with a spoon and pour the mass to the main one.
4. 4. Fermented milk should be sent to a warm place for 7 hours.
5. 5. When the whey is separated, you need to cover the bottom of the colander with gauze and pass the mass through it.
6. 6. Next, collect the edges of the fabric and tie them into a knot to make a pouch. It must be hung on a tap or nail to drain the liquid. This will take about half an hour.
7. 7. The curdled mass is placed in a colander, which is placed in a bowl and pressed down by oppression. The mass should be in this position for 2 hours.
8. 8. Drain the whey and mix with the salt.
9. 9. Serum is poured into hot water and a bag of cheese is dropped into it.
10. 10. You need to leave the product for 2 hours.

Feta should be in brine - this way its shelf life increases significantly.



100 g of productcontained:

• water - 55 g;
• fats - 21.3 g;
• proteins - 14.3 g;
• saturated fatty acids - 15 g;
• ash - 5.1 g;
• carbohydrates - 4.08.

Calorie content - 265 kcal per 100 g.

Productrich:

• vitamins B5, B6, B12, A, C, E;
• calcium;
• iron;
• zinc;
• phosphorus;
• manganese;
• sodium.

The use of cheese is indicated for people with obesity, heart disease and diabetes, osteoporosis, the product strengthens bones and teeth. Cheese is combined with fresh vegetables and toasted bread, as well as pears.



Ayran - composition, benefits and harms, methods of cooking at home

Ricotta

Ricotta is a traditional Italian whey cheese. It is made from whey left over from other cheeses. The sweet taste of ricotta and the fat content depends on the milk used in the preparation. Up to 10% fat content - from cow's milk, up to 20% - from sheep's. There are a variety of ricotta varieties that differ in flavor and composition.

Composition:

• whey from cow or sheep milk - 5 l;
• citric acid - 0.5 tsp;
• water - 50 g.

Cooking method:

1. 1. It is necessary to heat the whey to 90 degrees.
2. 2. Dilute citric acid in 50 g of water.
3. 3. Stir the ingredients.
4. 4. The resulting cheese flakes must be filtered using cheesecloth.

Ricotta is a dietary product that is not intended for long-term storage. Harder cheese can be stored for about 1 week.



In cheesecontains:

• proteins - 11.3 g;
• fats - 13 g;
• carbohydrates - 3.05 g.

The calorie content is 160 kcal per 100 g.

Micro- and macroelements in the composition of ricotta cheese are:

• vitamins of group A, B6, B12, D, C;
• calcium;
• phosphorus;
• magnesium;
• selenium.

Cheese is useful for hypertension, problems with the gastrointestinal tract, high cholesterol. It has a beneficial effect on the nervous system, visual acuity. Recommended for children and the elderly to strengthen bones and teeth. Cakes and cannoli are made with ricotta, cheese is used in hot dishes, when baking Pastier's Easter bread.

Tofu

Tofu is a low-fat white soybean cheese. Has a neutral taste.

There are the following typestofu:

• silk;
• solid;
• pressed;
• smoked;
• dried.

Soy cheese is high in protein and calcium. The amount of protein exceeds that found in foods such as beef and eggs.

The cheese contains:

• soy milk - 1 l;
• juice of 1 lemon.

Cooking method:

1. 1. Heat the soy milk to a boil and leave it on the stove for 7 minutes.
2. 2. Add lemon juice to milk.
3. 3. In order for the mass to curl up well, you need to stir it thoroughly.
4. 4. It is necessary to squeeze out moisture from the resulting product.
5. 5. Place the mass under the press.

Cheese must be kept in the refrigerator in water and stored for no more than 7 days.



• proteins - 8.05 g;
• fats - 4.8 g;
• carbohydrates - 1.89 g.

The calorie content is 72 kcal per 100 g.

Micro and macro elements of cheese are presented:

• vitamins E, B12, B6, D;
• calcium;
• phosphorus;
• iron;
• zinc.

Due to its low fat content, tofu is good for obese people in their diet. It has the ability to remove dioxin from the body, which has a cumulative effect and can contribute to the formation of cancerous tumors. The cheese contains phytoestrogens, which have a good effect on women's health during menopause and hormonal disruptions. Tofu can be combined with many ingredients; it can be baked, fried, boiled, stewed, and also added to salads and desserts.

Brest-Litovsk light

Cheese Brest-Litovskiy light has a pleasant cheese smell and creamy taste. Its color is light yellow.

Composition:

• pasteurized cow's milk - 4 l;
• starter culture based on lactic acid mesophilic and thermophilic bacteria - 1.5 mg;
• table salt - 1 tbsp. l.

Cooking method:

1. 1. A sourdough from lactic acid thermophilic and mesophilic bacteria is added to warm milk, fermentation takes place.
2. 2. When fermenting, a curd grain is obtained, which is well mixed and pressed for 30 minutes.
3. 3. The cheese layer is cut and shaped, then put under a press.
4. 4. The cheese is placed in the salting compartment, dried, packed and put to ripening.

Natural food coloring "annatto" is added to the product.



100 g of productcontains:

• proteins -3 1.3 g;
• fats - 18.1 g;
• carbohydrates - 0 g.

The calorie content of cheese is 288 kcal.

The following beneficial substances are present in cheese:

• vitamins of group A, B6, B12, D, PP;
• potassium;
• calcium;
• phosphorus.

You can use the product, combining with bread in the form of a sandwich, add to salads and cold snacks, use for baking. Such cheese is perfect for people with problems of the cardiovascular system, for strengthening bone tissue, and for obesity.

Roquefort

Roquefort is made from sheep's milk in France. The ripening of the cheese takes place in limestone grottoes, so that the mold of the penicillium rokforti type forms inside the product, giving it its characteristic smell and taste. The top of the cheese is covered with a white, moist crust. The consistency of the cheese is buttery with a blue mold, forming small cavities. Differs in the taste of hazelnuts.

Composition:

• sheep milk - 8 l;
• water - 50 ml;
• calcium chloride - 1/4 tsp;
• mold Penicillium roqueforti - 1/16 tsp;
• rennet - 1/4 tsp

Cooking method:

1. 1. Heat the sheep's milk to 30 degrees.
2. 2. To prepare the starter culture, place 100 ml of milk in a separate bowl and add mold to it. Add half of the mass to milk.
3. 3. Sprinkle the starter culture on the surface of the milk and stir with a slotted spoon after 2 minutes.
4. 4. Dissolve rennet and calcium chloride in 50 ml of cold water. Add to the bulk. Close the lid and put in a warm place for an hour.
5. 5. Cut the formed clot into cubes.
6. 6. Arrange the cheese cubes in special molds and drain the liquid from them every 3 hours.
7. 7. After the cheese is dry, it must be pricked with sourdough using a medical syringe.



In the productcontains:

• proteins - 22 g;
• fats - 27.75 g;
• carbohydrates - 2.35 g.

The calorie content is 355 kcal.

The product contains such useful substances as:

• vitamins PP, B3, B12, E, K;
• potassium;
• calcium;
• phosphorus;
• copper;
• selenium;
• zinc;
• choline.

It is recommended to eat 30 g of cheese per day. Penicillin in its composition contributes to the normalization of the intestines and improves its microflora, digestion. Roquefort is considered a good snack for dry and semi-sweet dishes. Blue cheese goes well with fruits and bread.

Fitness Cheese

Cheese is included in the group of low-fat products - from 15 to 25 percent. The taste is fruity-nutty, yellowish in color. Cheese with a low salt content.

The composition includes:

• pasteurized normalized cow's milk - 3 l;
• bacterial starter - 1.5 mg;
• table salt - 1 tsp;
• lysozyme - 1.2 mg.

Cooking method:

1. 1. The milk is heated to the desired temperature, the bacterial starter is added and fermented.
2. 2. Separate the curd mass from the whey, add salt and lysozyme.
3. 3. Spread the mass into molds, press and put on ripening.

100 g of productcontains:

• proteins - 28 g;
• fat - 10 g;
• carbohydrates - 0 g.

The calorie content is 224 kcal per 100 g.

Compositionproduct presented:

• vitamins A, B1, C, D, E, K, PP;
• zinc;
• selenium;
• iron;
• phosphorus.

Cheese is used for diet food, as well as making pizza, sandwiches and sauces.

Lacomo Light

Light cheese is a low-calorie product. Made from cow's milk. Has the color of baked milk, packed in a hermetically sealed package in the form of slicing.

Composition:

• normalized pasteurized cow's milk - 4 l;
• bactericidal starter culture of mesophilic lactic acid bacteria - 1.6 mg;
• table salt - 1.5 tsp;
• calcium chloride - 1/14 tsp;
• lysozyme - 1/16 tsp

Cooking method:

1. 1. Bacterial starter culture is added to milk and fermentation takes place.
2. 2. The cheese mass is heated to a temperature of 32-42 degrees, calcium chloride, salt and lysozyme are added.
3. 3. Then the cheese is pressed and ripened.

100 g of productcontains:

• proteins - 32 g;
• fats - 11 g;
• carbohydrates - 0 g.

Calorie content - 202 kcal.

The product contains:

• vitamins;
• calcium;
• iron;
• phosphorus;
• selenium;
• zinc.

Diet Ichalki

Diet cheese belongs to low-fat semi-hard light varieties. The product is light yellow in color, with a delicate creamy taste, elastic consistency.

Composition:

• pasteurized milk with the addition of mesophilic lactic acid bacteria - 700 ml;
• greens - a bunch;
• soda - 1 tbsp. l .;
• eggs - 3 pcs.;
• rennet NATUREN - 1.2 pcs.

Cooking method:

1. 1. It is necessary to grind natural cottage cheese using a sieve or blender.
2. 2. Place the resulting mass in a saucepan and pour over milk, put on a low heat. The mixture must be constantly stirred.
3. 3. After the mass starts to boil, whey will appear. To make it glass, you should line the colander with gauze and wait until the liquid separates.
4. 4. Beat 2 chicken eggs with soda, herbs and salt. Add 1 egg to the mass without whey and knead everything thoroughly so that no lumps of cottage cheese remain.
5. 5. The cheese mixture is laid out in a saucepan with thick walls, then it must be melted. It will become plastic.
6. 6. The mass is placed in cling film, given the desired shape.
7. 7. Next, send the cheese to the refrigerator.



The useful substances that make up the product are presented:

• vitamins B6, B12, D, H, PP;
• magnesium;
• potassium.

Must be kept open in the refrigerator for no more than 7 days. The dietary product is suitable for the preparation of cold appetizers, salads, and is used for baking.

1. 1. Peel the zucchini and cut into small cubes, add finely chopped garlic and some lemon juice, season with salt, leave to marinate.
2. 2. Cut the tomatoes into halves and add chopped basil to them.
3. 3. Chop shallots, cucumbers in halves, bell peppers into small strips.
4. 4. Put all the vegetables in a salad bowl, fill with the remaining lemon juice, mix.
5. 5. Cut feta cheese into cubes, olives - in half and add to a salad bowl to vegetables, season with olive oil and salt.
6. 6. Ready salad can be garnished with fresh basil leaves.

Salad with suluguni cheese, chicken and croutons

Ingredients are presented:

• smoked suluguni - 200 g;
• chicken breast - 300 g;
• eggs - 4 pcs.;
• canned corn - 1 can;
• crackers - 1 pack;
• mayonnaise to taste.



Cooking scheme:

1. 1. Boil the chicken breast in salted water and cut into oblong pieces.
2. 2. Divide the suluguni cheese (in the form of a pigtail) into fibers.
3. 3. Boil the eggs, cool and cut into cubes.
4. 4. Drain the liquid from the corn and put it in a salad bowl.
5. 5. Mix all the ingredients in a deep salad bowl, season with mayonnaise and salt.
6. 6. Before serving, sprinkle the salad with crackers and herbs.

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Low-fat cheese is a non-existent concept. Any cheese contains fat, the only difference is in its quantity. Let's find out which cheese is the lightest?

In Russia, it is sometimes found under the informal names "granular curd" and "Lithuanian curd". In the USA and European countries (and not only in English), grain cottage cheese is called cottage cheese(English country or cottage cheese).

It is often called homemade cheese. At first glance, cottage cheese looks like fresh cottage cheese, but its texture is much softer, one might even say creamy, and it tastes a little saltier. 100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, therefore it is recommended by nutritionists even with the strictest diets.

In appearance, this cheese has nothing to do with any other. It is produced in the form of filaments, fibrous in structure, tied in a bundle. Chechil ripens in brine, but it is often mixed with cottage cheese or other cheese and stuffed into unglazed jugs or wineskins.

The taste and smell of this cheese are sour-milk, spicy, dense fibrous dough, the surface of the product is rough. It contains up to 10% fat, moisture - no more than 60%, salt - 4-8%.

5. Low-fat cheese - Viola Polar, Grunlander, Fitness (fat content 5-10%)

Such cheeses are just a godsend for those who are losing weight! But you need to look for them in large stores. Learn more about the reverse side of the package - the label, some cheeses have 5% yogurt, not fat!

6. Low-fat cheese - Ricotta (fat content 13%)

Ricotta is an invariable ingredient in Italians' breakfast. It is often called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from whey remaining after the preparation of other cheeses.

A slice of ricotta has an average of 49 calories and 4 g of fat. half of which are saturated. This product has the lowest sodium content of any other cheese product. Thanks to its high nutritional value and impressive composition of vitamins and minerals, ricotta gives a quick feeling of fullness. In addition, this type of curd cheese is recognized as the protector of our liver, because it contains methionine, a sulfur-containing amino acid.

7. Low-fat cheese -light cheese, feta (fat content 5-15%)

This cheese, or rather, even feta cheese, is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a fatty food, high in cholesterol and approximately 260 kcal / 100 gm. But not everyone knows that their adored feta cheese is produced in a light version, although, admittedly, this particular variety is difficult to find on supermarket shelves.

However, the efforts you put into searching will pay off. Feta-light is usually made from goat's milk and contains only 30% fat, while traditional feta is made from sheep's milk, and then its fat content is 60%. It is usually placed in Greek salad along with vegetables and olives, or it is used in caprese salad, where it replaces mozzarella.

If you do not consume feta in combination with high-fat foods, then it can be recommended as quite suitable for a diet.

8. Low-fat cheese - Arla, Oltermani(fat content 16-17%)

Such low-fat cheeses have a delicate pleasant taste of natural milk, the texture is dense, homogeneous, with small, evenly distributed eyes. Great for people who care about their health.