Cottage cheese belongs to the category of fermented milk products, while being a source of protein and calcium. It is simply necessary for the full functioning of the body, especially for building cells and forming bone tissue in children during the period of growth and development. There are three types of cottage cheese, the level of fat content distinguishes them from each other. A valuable product is obtained by souring milk in a natural way, or with the addition of special enzymes.

The composition of cottage cheese is unique, balanced and indispensable for baby food. Unfortunately, not all children love the classic look of the product. But not a single young gourmet has yet refused flavored with sour cream, or a berry dessert with a milk base. Cottage cheese refers to products that are introduced into the diet of a child from an early age. In addition, it does not cause allergies and is very easily absorbed by the child's body. Its use is an excellent prevention of anemia and rickets.

For adults, the composition of cottage cheese is valuable in terms of protein content. People who lead an active lifestyle and play sports need protein to build muscle tissue. give amazing results, and there are countless diets based on this product. Its calorie content is quite low, the fat content is reduced, there are few carbohydrates, and valuable protein is quite enough.

The chemical composition of cottage cheese is an ideal combination of minerals and vitamins, organic acids, cholesterol, proteins, fats and carbohydrates. The quantitative composition of various types of product, differing from each other in fat content, does not change significantly.

The composition of cottage cheese includes substances that have an antibacterial effect, due to which it is extremely useful for diseases of the digestive system, because. its regular consumption leads to the destruction of putrefactive flora. Curd is useful for diseases of the nervous system, atherosclerosis, diabetes. In diseases of the musculoskeletal system, it is recommended to use a dairy product fermented by adding

The composition of which is devoid of fat, is prepared from There is an opinion that calcium is not absorbed from this type of product. This is not so, it is useful along with other types of cottage cheese. Its use is appropriate in compliance with dietary nutrition.

Fatty varieties of cottage cheese are prepared from milk with a fat content of at least eighteen percent. There is another type - grained cottage cheese, which has a longer shelf life and a larger volume.

Cottage cheese is the basis for cheese - no less healthy dairy product. On the basis of cottage cheese, you can cook many dishes. Basically they are some kind of pastry. You can use a dairy treat to create desserts. Fantasy with the addition of fruits, jelly, multi-colored marmalade, nuts and chocolate chips, you can cook an unforgettable masterpiece of culinary art. Well, the priceless composition of cottage cheese will make it also useful.

In the manufacture of cottage cheese, both primary raw materials (cow's milk not lower than the second grade and acidity not more than 21%) and processed products (skimmed milk obtained by milk separation) are used, as well as special products (sourdough for cottage cheese on pure cultured lactic acid streptococci, calcium chloride or calcium chloride 2-aqueous). Drinking water is used as an auxiliary product. The technological process is carried out by the fermented milk method.

The production technology of cottage cheese goes through the following stages:

1. Acceptance of raw materials and assessment of their quality.

2. Heating and separation of milk.

This stage takes place in a plate pasteurization-cooling unit, where the milk is heated to a temperature of 37-40°C, and then the cream separator is sent to the separator. All this happens according to the rules of separation.

3. Compilation of a mixture of normalized milk.

When producing cottage cheese with MJA of 18.9% and 5%, milk is normalized in order to establish the correct ratio between MJA and protein in the normalized mixture, which provides a standard product in terms of MJA and moisture.

4. Pasteurization and cooling of normalized or skimmed milk.

Dairy raw materials intended for the production of cottage cheese are cleaned on milk purifiers or filtered through three layers of gauze or other filter cloth. Purified milk is heated to 37 ± 2 "C and separated on cream separators. In the manufacture of fat, semi-fat and peasant milk, fat is normalized, taking into account the mass fraction of protein in whole milk, in order to obtain a finished product with a given fat and moisture content. Skimmed or normalized milk is pasteurized at a temperature of 78 ± 2 ° C with a holding time of 15-20 s in plate or tubular pasteurization-cooling units or containers. After pasteurization, the milk is cooled to the fermentation temperature. If milk after pasteurization is not used immediately for processing, then it is cooled to 6±2°C and stored for no more than 6 hours. After storage, the milk is again heated to the fermentation temperature.

The starter is prepared on pure cultures of mesophilic lactic acid streptococci. For accelerated fermentation, a starter prepared on pure cultures of mesophilic and thermophilic streptococci is used. The temperature of milk during fermentation is 30 ± 2 "C in the cold and 2 ± 2 ° C in the warm season, with the accelerated method - 32 ± 2 "C, when using the Darnitskaya starter - 26 ± 2 and the Kaunas starter -- 24±2°С. Before adding to milk, the surface layer of the starter culture is carefully removed with a clean, disinfected ladle and removed. Then the starter is mixed to a homogeneous consistency with a clean whorl (when cooked in starter tubs) or a stirrer and poured into the prepared milk in an amount of 1--5% of the total mass. With accelerated fermentation, 2.5% of the ferment prepared on cultures of mesophilic streptococci and 2.5% of the ferment on cultures of thermophilic streptococci are added to the milk. The duration of milk fermentation is 10 hours, and with the accelerated method - 6 hours.

There are two ways to produce cottage cheese - traditional (regular) and separate. The separate method of cottage cheese production allows to speed up the process of whey separation and significantly reduce losses. The essence of the separate method lies in the fact that the milk intended for the production of cottage cheese is pre-separated. Low-fat cottage cheese is produced from the obtained skimmed milk, to which the required amount of cream is then added, increasing the fat content of the cottage cheese to 9 or 18%.

According to the method of clot formation, two methods of curd production are distinguished: acidic and rennet-acid. The first is based only on the acid coagulation of proteins by fermenting milk with lactic acid bacteria, followed by heating the clot to remove excess whey. In this way, low-fat and low-fat cottage cheese is produced.

With the rennet-acid method of coagulation of milk, a clot is formed by the combined action of rennet and lactic acid. The rennet-acid method is used to produce fatty and semi-fat cottage cheese, which reduces the waste of fat into whey.

The production of cottage cheese in the traditional way includes the following stages:

Acceptance of milk;

Normalization of milk to the required composition;

Cleaning and pasteurization of milk;

Cooling milk to fermentation temperature;

Introduction of sourdough and rennet into milk;

Fermentation of milk;

Clot cutting;

Serum separation;

Curd cooling;

Packing;

Packaging and storage of finished products.

Normalized and purified milk is sent for pasteurization at 78-80°C with a holding time of 20-30 s. The pasteurization temperature affects the physicochemical properties of the clot, which, in turn, affects the quality and yield of the finished product. By regulating the modes of pasteurization and clot processing, by selecting strains of starter cultures, it is possible to obtain clots with the desired rheological and water-retaining properties.

Pasteurized milk is cooled in the recovery section of the plate pasteurization-cooling unit 5 to the fermentation temperature (up to 28-30°C in the warm season, up to 30-32°C in the cold season) and sent to special baths 6 for fermentation. Sourdough for the production of cottage cheese is made on pure cultures of mesophilic lactic acid streptococci and added to milk in an amount of 1 to 5%. The duration of fermentation after fermentation is 6-8 hours.

With the accelerated method of fermentation, 2.5% of the starter prepared in a starter on cultures of mesophilic streptococcus and 2.5% of thermophilic lactic acid streptococcus are added to milk. The fermentation temperature with the accelerated method rises in the warm season up to 35°C, in the cold season - up to 38°C. The duration of milk fermentation with the accelerated method is 4.0-4.5 hours, i.e. is reduced by 2.0-3.5 hours, while the release of serum from the clot occurs more intensively.

To improve the quality of cottage cheese, it is desirable to use a non-transplanting method of preparing a starter culture on sterilized milk, which makes it possible to reduce the dose of starter application to 0.8-1.0% with its guaranteed purity.

With the rennet-acid method of producing cottage cheese, after adding the starter, a 40% solution of calcium chloride is added (at the rate of 400 g of anhydrous salt per 1 ton of milk), prepared in boiled and cooled to 40-45 ° C water. Calcium chloride restores the ability of pasteurized milk to form a dense, well-separating clot under the action of rennet. Immediately after that, rennet or pepsin is added to milk in the form of a 1% solution at the rate of 1 g per 1 ton of milk. Rennet is dissolved in boiled and cooled to 35°C water. A solution of pepsin in order to increase its activity is prepared on acidic clarified whey 5-8 hours before use. To speed up the turnover of curd baths 6, milk is fermented to an acidity of 32-35°T in tanks, and then pumped into curd baths and calcium chloride and an enzyme are added.

The end of fermentation and the readiness of the clot is determined by its acidity (for fatty and semi-fat cottage cheese it should be 58-60 ° T, for low-fat - 66-70 ° T) and visually - the clot should be dense, give even smooth edges at the break with the release of a transparent greenish serum. Fermentation with the acid method lasts 6-8 hours, with rennet - 4-6 hours, with the use of active acid-forming starter - 3-4 hours.

To speed up the release of whey, the finished clot is cut with special wire knives into cubes with a face size of 2 cm. In the acid method, the cut clot is heated to 36-38 ° C to intensify the release of whey and incubated for 15-20 minutes, after which it is removed. With rennet, the cut clot without heating is left alone for 40-60 minutes for intensive serum release.

For further separation of whey, the clot is subjected to self-pressing and pressing. To do this, it is poured into calico or lavsan bags of 7-9 kg (70% of the bag capacity), they are tied up and placed in several rows in a press trolley 7. Under the influence of its own mass, whey is released from the clot. Self-pressing takes place in the workshop at a temperature not exceeding 16°C and lasts at least 1 hour. The end of self-pressing is determined visually by the surface of the clot, which loses its luster and becomes matte. Then the curd is pressed under pressure until tender. In the process of pressing, the bags with cottage cheese are shaken several times and shifted. In order to avoid an increase in acidity, pressing should be carried out in rooms with an air temperature of 3-6 ° C, and after it is completed, immediately send the curd for cooling to a temperature not exceeding 8 ° C using coolers of various designs. The finished product is packed on machines in small and large containers. Cottage cheese is packed in cardboard boxes with liners made of parchment, polyethylene film. In small packages, cottage cheese is packed in the form of bars weighing 0.25; 0.5 and 1 kg, wrapped in parchment or cellophane, as well as in cardboard boxes, bags, glasses made of various polymeric materials. Cottage cheese is stored until sale no more than 36 hours at a chamber temperature not higher than 8 ° C and a humidity of 80-85%.

Curd makers with a pressing bath are used to produce all types of curd, while the laborious process of pressing curd in bags is eliminated. The cottage cheese maker consists of two double-walled bathtubs with a capacity of 2000 liters with a crane for draining whey and a hatch for unloading cottage cheese. Pressing baths with perforated walls are fixed above the baths, on which the filter cloth is stretched. The pressing vat can be hydraulically raised or lowered almost to the bottom of the fermentation vat. Ready cottage cheese is sent for packaging and then to the refrigerating chamber for additional cooling.

In order to reserve cottage cheese in the spring and summer periods of the year, it is frozen. The quality of thawed cottage cheese depends on the freezing method, which can be slow or fast. The cottage cheese is frozen in packaged form - in blocks of 7-10 kg and briquettes of 0.5 kg at a temperature of -25 to -30 ° C in thermally insulated continuous freezers to a temperature in the center of the block of -18 ° C and -25 ° C in for 1.5-3.0 hours. Frozen blocks are placed in cardboard boxes and stored at the same temperatures for 8 and 12 months, respectively. Defrosting of cottage cheese is carried out at a temperature not exceeding 20 ° C for 12 hours.

Table 4 - Technological map of the production of cottage cheese in VK-2.5 baths (on the example of the production of cottage cheese by the acid-rennet method at OAO Moloko Buryatiya)

The technological process must comply with these parameters throughout the entire production process, control must be carried out.

In addition to the traditional types of cottage cheese, produced according to state standards, there are many types obtained only in the republics. This is due to the national traditions of the peoples inhabiting these republics, the type of raw materials used and the conditions of production.

Syuzma (Azerbaijan) and Chekize (Turkmenistan) are obtained by fermenting milk with thermophilic lactic streptococcus and Bulgarian bacillus in a ratio of 1:1 at 40-45 ° C. The clot is cut and kept at rest for 10-20 minutes for partial isolation of whey, pressed in the usual way to a moisture content of 70% and packaged in briquettes of 50-500 g wrapped in parchment.
Syuzma must have a mass fraction of fat of at least 15%, chekize-13, moisture not more than 70%; acidity not more than 200 °T, chekize-220, non-greasy -230 °T; have pure sour-milk taste and smell; homogeneous, spreadable consistency.

Kurt is a Kazakh national product. It is produced from cow, sheep or goat milk by fermentation with pure cultures of lactic acid streptococci, followed by separation of the whey from the clot and drying. Normalized milk with a mass fraction of fat of 0.6% is pasteurized at 80-85°C with an exposure of 10-20 minutes and cooled to 32-34°C, a starter is added in an amount of 5% and fermented to obtain a dense clot with an acidity of 75-76 ° T. Then the clot is heated to 38-42 °C and kept for 20-30 minutes to accelerate the release of whey, the whey is removed and the clot is pressed for 3-5 hours in bags with a net weight of 7-9 kg to a mass fraction of moisture of 76-80%. The clot is molded into bars, cakes, etc. If a salted kurt is produced, then the protein mass is salted before shaping. Then the kurt is dried in special drying chambers at 35-40°C, molded into 20-60 g.

The finished product must contain in dry matter a mass fraction of fat not less than 12%, moisture not more than 17%, salt not more than 2.5%; have an acidity of not more than 400°T. The implementation period for fatty kurt is no more than 3 months, for non-fat kurt - no more than 9 months.
Koroit (Uzbekistan) is produced from skimmed cow's milk pasteurized at 85-87 ° C by fermentation with pure cultures of acidophilus and bulgarian sticks, lactic yeast, followed by heat treatment and additional addition to the mass before packaging of acidophilic starter, flavoring and aromatic substances, and vitamin C. Fermentation occurs within 3-4 hours at a temperature of 30-35 °C. Then the mixture is heated to 40–45°C and periodically stirred for several hours (about 20 hours) until the acidity increases to 260–280°T. Heating is continued up to 92-95°C and maintained for 30-40 minutes with stirring, followed by cooling to 40-45°C. Spread the mass in calico bags for self-compression in the refrigerator for 1.5-2 hours until the mass fraction of moisture reaches 55-58%. 1-2% acidophilic starter, salt-2, bitter pepper-0.2% are added to the pressed mass. Mixed and passed through rollers to obtain a uniform consistency and then packaged in glass jars or cups with a net weight of 200 or 500 g.

Paste "Manuk" (Armenia) is produced from pasteurized skimmed milk by fermentation at 43-45°C with pure cultures of lactic acid bacteria, followed by cutting the clot into cubes of 5 cm, self-pressing in bags until the mass fraction of moisture is not more than 80%. Then the protein mass is mixed with the albumin mass with a mass fraction of moisture of 20%, sugar and fruit and berry syrups.

Paste "Energia" is made by mixing high-fat cream, milk protein crushed in a colloid mill, starter culture from lactic acid streptococci and flavoring substances.

Cottage cheese is “solid milk”, a traditional sour-milk dish that has a high value for human health. It is obtained by removing whey from fermented milk. In some countries, it is considered to be a variety of soft young cheese, and they really have a lot in common. In Russian culture, cottage cheese is a separate product, revered for its healing properties and high nutritional value.

According to the way the product is produced

The production of the product is carried out in two main ways: traditional and separate. Traditional production allows you to get two types of cottage cheese:

1. Acidic, usually prepared from skimmed milk by adding starter cultures to it. Formed by the action of lactic acid.
2. Acid-rennet is obtained by using rennet or pepsin to coagulate milk protein together with cultures of lactic acid bacteria.

The separate method of production is that the purified milk is separated into skimmed milk and cream with a fat content of 50-55%. The acid-rennet coagulation process produces a fat-free curd from the milk, which is then cooled and mixed with cream. With this method, you can get a product with any fat content, for example, soft dietary and peasant cottage cheese.

Types of cottage cheese with different properties

On the basis of the content of lipids in the product, it is divided into four categories:

• fat-free (up to 1.8%);
• lean or bold (2-3.8%);
• classic (4-18%);
• fatty (19-23%).

Cottage cheese is prepared using cream and table salt. The addition of consistency stabilizers is not allowed; rennet gives hardness to large grains. It is added to pasteurized milk, previously fermented with lactic acid streptococci, together with calcium chloride.

Diet cottage cheese is obtained by adding a solution of citric acid, calcium chloride and sourdough to skim milk. To obtain table curd, a mixture of buttermilk and skim milk is fermented with a pure culture of lactic acid streptococci. The product can also have additives (raisins, candied fruits, nuts, dried fruits, chocolate), be produced in the form of a sweet mass, curds, creams and cakes.

Obtaining calcined cottage cheese involves adding a 10% solution of calcium chloride to fermented milk, which makes it possible to artificially increase the proportion of the mineral in the product and, accordingly, the benefits of cottage cheese for the human skeleton. It has a uniform texture and relatively bland taste due to low acidity.

Warning: The daily intake of a calcined product should not exceed 100 g for an adult, large doses can harm the body. Its introduction into the children's diet must be agreed with the pediatrician.

Product types by origin

The origin of the product is determined by the type of animal from which the milk for fermentation is obtained. The most popular is cow curd cheese, in second place is goat, other varieties are much less common. Delicious, unusual and very useful cottage cheese made from sheep's milk.

Albumin curd

A special kind of product is albumin curd. It is produced from whey, its main protein is not casein, like any "regular" cottage cheese, but albumin, whey protein. It goes well with fruits, herbs, and is widely used for the production of confectionery.

Homemade cottage cheese

The benefits of homemade cottage cheese and its taste are difficult to overestimate. It is fresh, natural, free of stabilizers and other foreign substances. It can be purchased from small private farms, or you can make your own from raw or pasteurized milk.

Homemade cottage cheese recipe

Pour fresh whole milk into an enamel pan and put in a dark place to souring (the process takes about 24 hours). Heat yogurt in a water bath until whey separates and curd clots appear, let it cool. Throw the resulting mass into a colander or hang it in a gauze bag to drain the liquid.

Video: Homemade cottage cheese recipe

Useful properties and contraindications

Cottage cheese brings great benefits as a source of complete protein, which is easily absorbed by the human body. It requires significantly less effort from the digestive system than whole milk or curdled milk. The dish is used as part of diets in the treatment of obesity, heart disease, atherosclerosis, hypertension, disorders of the stomach, liver, kidneys, and pulmonary tuberculosis.

Athletes for gaining muscle mass are shown cottage cheese diets, especially during intense training. The product has a beneficial effect on the metabolism of fats, produces a diuretic effect. Regular nutrition of cottage cheese for 6 months helps to increase the amount of testosterone in men by 50%.

Curd calcium is indispensable for children during periods of active growth and formation of teeth and bones, for the elderly - in order to prevent osteoporosis. It is well processed by the body. The product also promotes the synthesis of hemoglobin and the restoration of the nervous system.

The benefits of albumin curd for the body is to maintain immunity and stimulate metabolism, cleanse the bile ducts and restore liver tissue. It improves vision, removes cholesterol, improves the quality of milk of nursing mothers, is useful for pregnant women, diabetics.

Video: "Live great!": Elena Malysheva's opinion on the benefits of cottage cheese

The use of cottage cheese for weight loss

Cottage cheese, especially albumin, is indispensable for overweight people. It helps to remove excess fluid from the body, speed up metabolism. A large amount of protein in the product makes it easy to satisfy hunger, maintain and build muscle tissue, while getting rid of fat.

Warning: For weight loss, you should use a product with a fat content of no more than 5%, otherwise it will not bring the expected benefits.

Recipe for a high-protein dish "Belip" ("without lipids")

Compound:
Cod (skinless fillet)
Low-fat cottage cheese without salt
Bulb onions
Raw egg white

Cooking:
Mix cod, cottage cheese and onions in equal proportions and pass through a meat grinder, add raw egg white, prepare meatballs or a casserole from the resulting mixture.

Contraindications to the use of cottage cheese

Cottage cheese is harmful to health in case of an allergy to its components or individual intolerance to the product. With caution, include it in the menu for kidney diseases, avoid excesses. Regular consumption of cottage cheese somewhat lowers the level of serotonin in the brain. You can compensate for it with dates, bananas, soy and lentils, eggs and tomatoes.

Cottage cheese: rules for choosing and storing a product

Fresh cottage cheese usually has a slightly smearing, crumbly and soft texture. Whey may be present in a small amount, milk protein particles of different diameters are found. The taste and smell should be clean, characteristic of fermented milk products, and the color should be uniformly white, with a slight creamy tint.

A slight bitterness of the product is acceptable, especially in winter, a taste of wood. Attention should be drawn to signs that indicate damage to the product or a violation of the technological process of its production and that can harm the human body:

1. A musty, unclean smell and taste is evidence of the work of putrefactive bacteria that have multiplied as a result of violation of the rules for storage, production regime or use of inactive starter.
2. Too sour taste is the result of lactic acid fermentation, the reasons for it may be insufficient and untimely cooling, excessively long pressing, the content of disinfectants or detergents, antibiotics in milk.
3. The smell and taste of vinegar arises from the activity of acetic acid bacteria, is a consequence of the storage of the product at elevated temperatures.
4. Rancid taste means the presence of mold and microorganisms in the food, which can occur with fatty cottage cheese when the pasteurization temperature of milk is insufficient.
5. A bitter shade is a clear sign that the cow was fed grass or hay of a peculiar taste (wormwood), it can also indicate the presence of putrefactive bacteria, an increased content of pepsin.
6. Yeast taste, "swelling" of the lid of the container or pack are the consequences of the action of yeast during long-term storage of an insufficiently chilled product. Escherichia coli can also be the cause of swelling.
7. The consistency of the “rubber” of grained cottage cheese suggests the introduction of an excess dose of rennet during its production or fermentation of milk at an elevated temperature.
8. A large amount of whey is released from the cottage cheese with insufficient pressing.
9. Mold and slime in the product appears as a result of its storage in dampness and loose packaging.
10. The insipid taste of cottage cheese is due to the use of low-active sourdough.

Long-term storage of cottage cheese is impossible even at a low temperature of 0-2°C. Frozen, it can be stored for 6-7 months at a constant temperature of -18°C.

At a temperature of 2-6°C in the refrigerator, cottage cheese and curd products are stored for 36 hours, for a low-fat product with stabilizers, the shelf life is 7 days, heat-treated - 2 weeks. Increasing the shelf life in this case reduces its benefits to the body.

Advice: If the quality of cottage cheese has deteriorated during storage or freezing, it can be improved by mixing with cream. Soaking it in milk for 2 hours, followed by squeezing, also helps to refine the product.

Composition of the product

Cottage cheese is rich in micro and macro elements, contains some vitamins and a lot of protein. Depending on the fat content, the composition of the product varies, as does its calorie content. The energy value of cottage cheese 0.6% is 88 kcal, soft dietary 4% - 136 kcal, 9% - 169 kcal, 18% - 232 kcal.

Fatty types of cottage cheese are rich in vitamins A, E, but contain less B vitamins than low-fat varieties. Calcium and phosphorus in a fat-free product are slightly less, and the amount of other mineral salts also slightly differs.

It is used in many diets, used in cosmetology for the purpose of rejuvenation, contains a storehouse of useful vitamins and minerals that affect the internal functions of the body.

What is cottage cheese made of?

Most of all in cottage cheese protein and calcium. Protein is the basis of life, calcium is the basis of bone tissue.

The composition of the product varies depending on the type of raw material used in production and the fat content.

In 100 gr. cottage cheese contains:

• 15 gr. squirrel;
• 18 gr. fats;
• 2.9 gr. carbohydrates;
• more than 50 gr. water.

In bold cottage cheese there is more protein (18 grams), but less fat, and in fat-free cottage cheese there is a lot of water and practically no fat, but there is more than 20 grams of protein.

Cottage cheese contains vitamins B, H, C, E, and PP, as well as vitamin A. Among the minerals are: iron, phosphorus, choline, zinc, sodium, chlorine, calcium, potassium, magnesium, fluorine, selenium, copper, cobalt and manganese. Almost all of them are well absorbed by the body.

Useful properties of cottage cheese

The protein contained in the product can replace vegetable, so it is suitable for the full growth of muscle mass. Those who constantly eat cottage cheese reduce the risk of atherosclerosis by several times, it contributes to the overall strengthening of the nervous system, and supplies calcium to the bones. The product is very popular with bodybuilders - they eat it every day.

Nutritionists urge to "include" cottage cheese in the diet for diseases of the liver and gallbladder, pancreatitis, gastritis, hypertension, duodenal ulcer and stomach.

Many doctors advise parents to "include" cottage cheese in the diet of children. Calcium and phosphate salts, which are in the composition, have a positive effect on the body, help strengthen tooth enamel, the proper development of bone tissue and enhance the body's immune forces.

The milk protein present in cottage cheese promotes the formation of new cells in the child's body, so children should eat this product regularly.

Daily consumption of cottage cheese improves metabolism in the body. It is well known that this product is indispensable for pregnant and lactating mothers. Elderly people also need it. In addition, it should be eaten by everyone who has problems with the gastrointestinal tract, central nervous system and metabolic disorders: indigestion, constipation, and so on.

Curd contains antibacterial substances. They normalize the microflora, and lactic acid bacteria promote the absorption of calcium and phosphorus, the production of vitamin B.

Application in cosmetology

Cottage cheese can be used not only for food, it is effectively used in cosmetology. There it is used as anti-aging and nourishing masks for the whole body, face and neck. Beauty recipes based on cottage cheese have been known since ancient times, from where they came to the modern world.

Any woman can use cottage cheese, no matter what type of skin she has. It slows down the aging process and allows you to stay beautiful a little longer. Many people know about this and at home they prepare softening and regenerating masks that really give results.

How to prepare a mask?

If you have dry or normal skin, you can use a cottage cheese and sour cream mask every day. It is superimposed for twenty minutes. The mask helps to eliminate pigmentation.

For oily skin

Take two spoons of cottage cheese, mix with serum and apply on face. Hold for fifteen minutes, then rinse with green brewed tea.

If the skin lacks vitamins, use this recipe: mix cottage cheese, kiwi, black tea and olive oil. Apply the mask on your face, wait about fifteen minutes, then rinse with warm water.

A mixture of kefir, lemon juice and cottage cheese will help to give the face freshness and a healthy color.

A mixture of sour cream, cottage cheese and sea salt will help rejuvenate your face.

calories

The calorie content of cottage cheese depends on the fat content. In fatty curd 230 kcal per 100 gr. product, in bold 135-160 kcal. Least of all calories in a low-fat product - 90-105 kcal, it is also recommended for those who want to reduce weight.

There is also granular cottage cheese, it is stored a little longer, and in 100 gr. The product contains 150 kcal.

Fat-free cottage cheese is easily digestible with almost any food, and its low content of fats and carbohydrates is a good opportunity to use the product as a diet food. You can “sit” all day on cottage cheese once a week, and such a diet can be alternated with others.

However, with the frequent use of fat-free cottage cheese, health problems can begin. Hair and skin are the first to be affected.

How to choose cottage cheese?

A frequent problem is the purchase of expired or low-quality cottage cheese. Before buying, carefully inspect the packaging. It should be free of worn traces of paint, it should be solid, and the production and expiration dates should be clearly visible.

Cottage cheese should not have a strongly pronounced sour smell.

Compound

The composition of the curd should be as follows:

• cream;
• milk;
• calcium chloride;
• leaven;
• rennet enzymes.

Also give preference to packages that indicate GOST, not TU. In this case, the likelihood of counterfeit goods is less.

What if I buy cottage cheese by weight?

Try to buy cottage cheese in the shop where you bought it before and you liked its taste.

So remember some rules:

• the color of the product is white-cream, without a bluish tint;
• if there is an opportunity to taste the cottage cheese (you were allowed) - do it. It should not be very sour, and the smell should be pleasant;
• consistency - homogeneous;
• a yellow tint indicates that flour or sugar has been added to the curd.

How to store cottage cheese?

The cottage cheese is stored in the refrigerator at a temperature of plus two degrees, usually no more than three days.

If the cottage cheese is frozen, it can be used after a few months. If the product has not yet deteriorated, but signs have already appeared, pancakes or cheesecakes can be made from it.

Cooking

Curd can be prepared at home. It is made from sour kefir or the same milk.

Curd from milk

Milk is kept until it turns sour, then curd lumps are separated through a sieve.

From one liter of milk you can get about five hundred grams of cottage cheese.

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