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, horse, sheep, camel. 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 truly care about their health eat reduced fat foods. 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 - 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 ago developed the well-known cheese diet, where the fat content should not exceed 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 a fairly 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. Please 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 curd- can be consumed, only the percentage of fat should be no more than 5%.
3. Gaudette cheese- 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 skimmed 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, it is almost as good as fatty varieties. And in some respects it even surpasses them.

Here are 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. Hard cheeses contain lecithin, it affects the correct metabolism of fats.

Lecithin is a part of the structure of cell membranes, is responsible for their permeability, normalizes cholesterol levels, and stimulates the work of enzymes to break down 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 in color. Has a spicy-pungent taste, very pronounced, without eyes.
  Known species: Road, Dorogobuzhsky, Kalininsky.
• Camembert type- the head of the cheese is covered with white mold.
  Main view: Russian Camembert.
• Smolensk 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: Hunting, 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.

Tofu

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, it is almost absent. It goes on sale in vacuum packages, in which the liquid is determined.

Differs in consistency and production method:

1. solid;
2. usual.

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:
   1. Asiatic;
   2. west.
2. Silk- 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% dry matter).

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

Chechil

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.

Has a wonderful milk taste, 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 here.

Ricotta

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 types.
• Ricotta al Forno- prepared from a mixture of milk from goats, buffaloes, cows, kept 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

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!

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 (in cheese of this type, per 100 g of weight there is usually 65 g of dry matter, 50% of which will be 32, 5 d).

1. Soy Tofu Cheese (fat content 1.5-4%)

Although it is made with soy milk, tofu is ranked among curd cheeses, since in color and consistency it resembles low-fat and unsalted feta cheese. 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 the elderly in order to prevent diseases such as osteoporosis. In addition, 100 grams of tofu contains only 90 calories. therefore it is recommended to be included in the dietary menu. Many celebrities have replaced dairy products and cheeses with soy products in their diets, 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 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.

With what and how to eat? Suitable for miso soup, for salads.

2. Curd cheese, country cheese, cottage cheese - in English. cottage cheese (fat content 4-5%)

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 unofficial names "granular curd" and "Lithuanian curd". In the USA, Europe and Asia, cottage cheese is called 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. 100g of grained cheese will provide our body with 85 calories and 17g of protein, so it is recommended by nutritionists even with the strictest diets.

With what and how to eat? Without additives, in salads, in curd omelets.

3. Processed light cheese (fat content 7.5%)

In President cheese "melted creamy light" fat percentage pleases slimming people! There is only 7.5 g of fat per 100 grams! Low calorie content is another plus! Cheese for lovers of processed cheese.

With what and how to eat? With porridge and bread.

4. Whey cheese - ricotta (fat content 9-18%)

Ricotta is an invariable ingredient in Italians' breakfast. This cheese contains no salt. Thanks to its high nutritional value and impressive composition of vitamins and minerals, ricotta gives a quick feeling of fullness. This type of curd cheese is recognized as the protector of our liver, it contains methionine - a sulfur-containing amino acid.

With what and how to eat? This cheese is good with fresh vegetables and fruits, honey, ham, pasta, basil, salmon, broccoli. It is customary for them to stuff pancakes and pancakes.

5. R assolic feta cheese -light cheese, feta (fat content 11-18%)

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 the light version, although, admittedly, this particular variety is difficult to find on supermarket shelves. However, the efforts you put into searching will pay off in full. 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%.

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!

6. Semi-hard light cheese - cheese to the taste of which we are used to (fat content 9-17%)

A light, low-fat cheese, usually labeled as Light, Light, Light is an affordable pleasure for those who strive for a healthy lifestyle. These low-fat cheeses have a delicate pleasant taste of natural milk, the texture is dense, homogeneous, with small, evenly distributed eyes. Great for health conscious people. Suitable for making sandwiches and sandwiches, for example, based on crispbread, as well as for a snack at work or at a picnic. Such cheeses are just a godsend for those who are losing weight! Study the reverse side of the package in more detail - the label, some cheeses contain 5% yogurt, not fat, on the package! This type of cheese has a soft-thin, somewhat piquant taste, is easy to digest and has a high calcium content.

With what and how to eat? For slenderness, cheese can be wrapped in lettuce leaves.

7. Cream cheese, cream cheese (fat content 12%)

This Philadelphia type cheese (light) consists of non-fat pasteurized milk and milk fat, whey protein concentrate, cheese culture, salt, whey.

With what and how to eat? With toast, bread, vegetables.

8. Cheese fresh mozzarella type "buffalo" (fat content 18%)

Not to be confused with the usual! It can be found in the form of white balls soaked in brine, the cheese is not stored for long. The most delicious one-day mozzarella, but so far you can try it only in Italy. Buffalo mozzarella is now produced all over the world. Not to be confused with the traditional pizza mozzarella. Its fat content is 23%.

With what and how to eat? The best option is with olive oil, black pepper, basil and tomatoes. You can also quickly marinate this cheese in olive oil with herbs, garlic and sun-dried tomatoes and bake.

9. Low-fat cheese - Chechil (fat content 18%)

Chechil- fibrous pickled cheese, the consistency resembles 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.

With what and how to eat? An appetizer for boredom - in moderation, it is also suitable for a salad. Check the amount of salt. As you know, salt retains liquid.

10. Pickled, unripe, young cheeses - Suluguni, Adyghe (fat content 18-22%)

Traditionally, suluguni cheese was made only with natural sourdough. from abomasum and only manually without the use of any mechanical devices. Prepared cheese can be eaten raw, baked, smoked or fried. Adyghe is a soft cheese with a sour milk taste and delicate texture. It belongs to the group of non-ripening soft cheeses.

With what and how to eat? It goes well with cucumbers, spicy herbs, olives, tomatoes, bell peppers, honey and green tea. It roasts and melts well. Excellent filling for khachapuri.

Low-fat cheeses - serve

Low-fat cheeses on store shelves - photo

How to cook low-fat homemade cheese - video

When eating low-fat cheeses, remember: low-fat does not mean that you can eat more. This will lose the whole point of eating low-fat cheese, tk. in dry matter, the fat content of most cheeses is prohibitive and reaches 40-50%. You can lose weight on "light" products if you are careful. What kind of low-fat cheeses do you know and eat?

Cheese is the oldest natural product produced by man from the very beginning of history. Cheese has been appreciated at all times: as a satisfying product for every day, and as a delicacy. In this article, we'll take a look at the leanest cheese varieties. And also, let's talk about the calorie content of the most common types of cheese.

1. Low-fat cheese - Tofu... This is soy cheese. Its fat content ranges from 1.5 to 4%. In terms of its content, tofu is rich in high-quality proteins, so this cheese can be a good substitute for meat. In addition, there are only 80 calories in 100 grams of tofu cheese. Therefore, tofu is recommended to be included in the fitness menu.

2. Low-fat cheese - cottage cheese(fat content 5%). In the USA and European countries (and not only English-speaking ones), cottage cheese is called cottage cheese (English village or cottage cheese). Calorie content of cottage cheese: 98-125 kcal. The lowest-calorie one produced in Russia is grained cottage cheese “Savushkin product“ 101 grains + cream ”BIO 5%. Its calorie content: 98.6 Kcal.

3. Low-fat cheese - from skim milk (8%). The calorie content of this cheese is 140 kcal.

4. Low-fat cheese - Kaluga "Chechil", gourmet smoked, rope. Its fat content is 10%, and its calorie content is 140 kcal.

6. Low-fat cheese - Viola Polar, Grunlander, Fitness (5-10%), calories: 148 kcal

7. Low-fat cheese - Chechil(fat content 5-10%). - fibrous pickled cheese, the consistency resembles suluguni. It is produced in the form of dense, fibrous threads, twisted into tight braids in the form of a pigtail, often smoked. It contains up to 10% fat, moisture - no more than 60%, salt - 4-8%. With a fat content of 5%, the calorie content is 155 kcal.

8. Low-fat cheese - Feta Arla Apetina... Apetina in traditional packaging - the cheese has a slightly salty taste and delicate texture. Perfect for making salads or as a snack with any kind of bread. Nutritional value: proteins 15.0 g, carbohydrates 5.0 g, fats 8.5 g. Caloric content: 160 kcal.

The taste of ricotta is slightly sweet, not sour, but rather bland. Ricotta comes in different fat contents. It can be made not only from whey, but from cream or milk (better still, from fatty milk). As a type of Italian cheese, ricotta is practically not common in our country, as, for example, mozzarella or parmigiano.

However, in his homeland, he does not at all graze the rear in the knowledge. This amazing dairy product is suitable for most diets due to its low fat content and easy absorption by the human body. Compared to other cheeses, ricotta is much lower in fat and calories. Its most famous varieties are: ricotta romano, ricotta piemontese, ricotta siciliano, etc., depending on the density: ricotta molitheor (salted), ricotta forte (soft, not aged), ricotta dolce (fresh, without salt). In cooking, ricotta is widely used as a dessert. Neapolitan pie (pastira) as well as Sicilian pastries (cassata or cannoli) are the most common ricotta desserts. Also, it is present in pancakes, pies, various cakes. However, ricotta is used for cooking not only sweet dishes.

Calories: Ricotta from skim milk -138 kcal, fat - 8%, Ricotta from whole milk - 174 kcal, fat - 13%

Pickled cheeses Their average caloric content is 250 kcal.

Suluguni is a Georgian cheese with a pronounced sour milk, slightly salty taste and smell. The consistency is dense and elastic. prepared from pasteurized cow's milk, goat's, sheep's or buffalo's or their mixture. Calories - 286, fats 22%.

Cheese feta or - this is the most popular cheese in Greece. But its popularity is no longer limited to Greece, this sheep's cheese is known all over the world. We know it as an unused attribute of Greek salad. According to the cheese classification, it is classified as a soft variety. "Feta" in translation from Greek means "piece". By the way, this is due to the fact that it is made in a rather large piece. Feta is a bit like young pressed cottage cheese, but the taste of the cheese is very rich, with mild sourness and a little salty. This is a rather fatty cheese (50%), so for those who keep an eye on their extra pounds, it will not work. Feta cheese should be eaten with pleasure, without thinking about how many calories it brings to the body. This cheese was prepared in the days of Homer. Calorie content of cheese, feta: 260-270 kcal

Processed cheese

Milkana fresh cream cheese 65% - Calories: 239 kcal

Fresh President cheese with garlic and herbs 70% - Calories: 344 kcal

Almette cheese curd with herbs Fat content not less than 60-70% - Caloric content: 266 kcal

Cream cheese Rama Creme Bonjour natural curd 27% - Calories: 280 kcal

Cream cheese Rama Creme Bonjour curd with pieces of fresh herbs 26.7% - Calories: 277 kcal

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 cheese varieties:

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. The cheese does not crust. It has 5% fat content.

The composition includes:

• pasteurized cow's milk - 12 l;
• rennet starter culture - 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 for consumption.



100 g of productcontains:

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

Calorie 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 l;
• 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.

Caloric 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. Ricotta's sweet taste and 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 milk. There are a variety of ricotta varieties that differ in flavor and composition.

Compound:

• 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.

It is imperative to keep the cheese in the refrigerator in water and store it 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.

Compound:

• 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. In warm milk, a leaven from lactic acid thermophilic and mesophilic bacteria is added, and fermentation takes place.
2. 2. When fermenting, a curd 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.

Compound:

• 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 milk surface 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 helps to normalize 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 culture - 1.5 mg;
• table salt - 1 tsp;
• lysozyme - 1.2 mg.

Cooking method:

1. 1. The milk is heated to the required 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.

Compoundproduct 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.

Compound:

• 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.

Caloric 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.

Compound:

• 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 snacks, 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 pepper into small strips into rings.
4. 4. Put all the vegetables in a salad bowl, fill with the remaining lemon juice, mix.
5. 5. Cut the feta cheese into cubes, the olives - in half and add to the salad bowl to the 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

The ingredients are:

• 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 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 (in cheese of this type, per 100 g of weight there is usually 65 g of dry matter, 50% of which will be 32, 5 d).

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

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 the light version, although, admittedly, this particular variety is difficult to find on supermarket shelves. However, the efforts you put into searching will pay off in full.

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 wait a little 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 tissues 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 chronic form is a prerequisite for the onset of stable 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.