How is sausage cheese different from regular cheese? sausage cheese

Many people prefer dairy products, and cheeses are especially popular. They decorate the festive table, with their help hearty sandwiches and various mouth-watering dishes are obtained.

Cooking features

Sausage cheese differs from other types due to its piquant taste, pleasant aroma, which the product acquired after smoking. This cheese is a type of processed cheese, for which soft or hard rennet cheeses are used. Also added here:

oil;
sour cream;
dry milk or cream;
all kinds of spices and food additives.

Cheese dough is packed in a specially prepared cellophane wrapper, securely fastened, and then smoked. This process is very similar to smoking sausages.

Sausage cheese - saturation of the body with high-grade proteins and fats

Sausage cheese is not only delicious, but also very healthy. First of all, the merit of the fact that cheese has a healing effect lies in the high content of proteins. These substances are necessary so that the body can produce energy, which is needed for the functioning of all systems and organs. Proteins also serve as the building material from which, after complex processes, the synthesis of cells and tissues begins. Many hormones, antibodies are partially or entirely composed of protein. Therefore, it is so necessary to include in the diet foods that contain a large amount of this element.

The advantage of sausage cheese is that it contains the most useful proteins. These substances contain amino acids. And here it is important to note the fact that not all of them can be synthesized in the human body, therefore they must come with other food.

There is also a high content of fats in sausage cheese, which perform a protective function. Distributed in the body, they protect the internal organs from the effects of impacts, do not allow the organs to move, and due to the fact that they have low thermal conductivity, they maintain the desired body temperature. Fat is involved in many metabolic processes, enriching the body with vitamins, fatty acids and other useful substances.

But, despite the high fat content, the calorie content of this type of cheese is still much lower compared to hard cheeses.

Carbohydrates of sausage cheese and their benefits for humans

Since this cheese contains powdered milk, and it contains a large amount of carbohydrates, it means that lovers of sausage cheese get an additional source of energy. Scientists have long found out that carbohydrates ensure the normal functioning of the heart, liver and muscles, monitor the concentration of sugar in the blood, and are an excellent stimulant of the nervous system. For the intestines, carbohydrates are also indispensable, as they turn out to be a life-giving environment for the development of lactic acid microorganisms. They do not allow various purulent processes to develop, normalizing the microflora, which affects the life expectancy of a person.

Components of sausage cheese and their beneficial properties

Sausage cheese also contains other substances that are no less necessary for maintaining health, which are absorbed more easily and faster from fermented milk products. First of all it is:

Calcium. It is distinguished by a high content in sausage cheese, unlike many other food products. Thanks to this element, teeth, bones and muscles will be healthy, physical and mental activity will be normalized. Calcium is best absorbed if protein is present, so sausage cheese is necessary for children and people who are actively engaged in physical and mental labor.
Sodium. Regulates the water-salt balance, supports the cardiovascular system.
Phosphorus. Necessary for the maintenance of tissues - bone, brain and nerve, helps the musculoskeletal system to function normally. This cheese contains a harmonious combination of phosphorus and calcium, which are completely absorbed by the body.
Sausage cheese cannot boast of an abundance of vitamins, but nevertheless they are contained in it in small quantities. He has:
Beta carotene. It is a provitamin of retinol. Protects against infectious and oncological diseases, normalizes vision.
Vitamin C. This vitamin is essential for redox functions.
Vitamin D Regulates metabolic processes in which calcium and phosphorus are involved.
B group vitamins. They are necessary during fat and carbohydrate metabolism, improve the functioning of the nervous and brain systems, especially when their enhanced activity is required.

To get real pleasure by eating sausage cheese, you must first familiarize yourself with the composition of the selected product. If it is indicated that it contains a lot of vegetable fats, then its quality is low, in which case it belongs to the category of a cheese product.
Do not improve the quality and dubious flavor enhancers, dyes of artificial origin or incomprehensible additives.
You should also pay attention to the surface layer of the product. Evidence of good quality is, first of all, a light surface, uniform consistency, with no bubbles and all sorts of even minor cracks.
When the cheese is cut, it should not crumble, and the cut should remain smooth and shiny. Most often, the consistency is brittle if the acidity of the milk has been increased.
If the cheese was smoked in compliance with the correct technology, without violations, under the shell there should be a really smoked crust, with a pleasant aroma, which indicates that the processing was carried out on sawdust. If you used liquid smoke, it will not be able to give such a smell.
If the smell has a sour tint, you do not need to buy cheese. Most likely, irreversible putrefactive processes develop in it.
Cheese can be stored incorrectly. If the temperature was too low during the ripening period, then peptones accumulate in the cheese - they provoke the appearance of a bitter taste.

Harm of smoked cheese

Not all manufacturers try to keep the technology and the required ingredients in the production of sausage cheese, so the product can not always be considered useful and of high quality.

Manufacturers, in order to reduce costs during production, as well as to achieve longer shelf life, try to add components that were not originally provided for in the product. For example, instead of high-quality butter, cheap vegetable fat is included in the composition. Violating the technology, the composition contains various emulsifiers, artificial colors, and various flavor enhancers. At the same time, consumer qualities are improved, but the quality of the cheese itself suffers.

If liquid smoke is used during smoking, and not natural sawdust, the danger is the cheap flavor used, which may contain phenols, resins dangerous to humans, aromatic carbohydrates and other substances with carcinogenic properties.

Contraindications

This cheese has a lot of fat, so for older people, with excessive body weight, with a sedentary lifestyle, it is better to reduce its intake.

Video: sausage cheese is a deceiver product

Any of us has been familiar with this product since childhood, if only because of its appearance, which cannot be confused with anything. Despite the fact that sausage cheese contains both benefits and harms, there are many of its fans among our fellow citizens.

It owes its name to its resemblance to a boiled sausage loaf packaged in polyethylene packaging. And according to the classification, it is attributed to one of the varieties of industrial processed cheeses.

At the stage of preparation of sausage cheese, rennet cheeses are used, as well as curd mass, butter, cream. In terms of the technological component, the process is almost identical to the production of other types of cheese, for example, processed and hard.

In order for the individual ingredients to mix well and maintain the desired consistency, special additives and salts are added. Therefore, in the composition of such cheese, substances of group E can be found.

Of course, in order not to harm the human body, sausage cheese must be subjected to real smoking, and not by the “liquid smoke” method. The genuine aroma and benefits of sausage cheese are achieved when sawdust from precious woods such as ash, birch, and alder is used.

Finished products that have been smoked are packaged in polyethylene, then in cardboard boxes and transported to retail outlets.

What products are undesirable?

A certain harm to our body from a processed sausage product may lie in the fact that sausage cheese is made at fairly high temperature conditions. The matter is that in such conditions there is a destruction of a number of natural components. However, significant amounts of vitamin A and folic acid still remain in the product.

In addition, its benefits to humans in the content of calcium, phosphorus and potassium. A key detriment can be caused by the use of liquid smoke treatment of cheese, which is often added directly to the cheese mass.

It is undesirable to abuse the product frequently for those people who have heart disease, blood vessels or obesity problems. Still, sausage cheese is a source of cholesterol. In order not to provoke further harm in the development of atherosclerosis or obesity from sausage cheese, this product should be eaten very limitedly. Exclude it from the diet for hormonal and fatty metabolic disorders.

In addition, do not forget that the product has a calorie content of about 280 kcal, and smoked sausage cheese becomes even more caloric - up to 380 kcal.

What is a good health product?

The useful properties of sausage cheese cannot but surprise with their versatility.

Among the main qualities, the benefits of which are beyond doubt, we highlight the following:

Formation and strengthening of bones and bone tissue.
Normalization of the work of the heart and the penetrating ability of blood vessels.
Participation in the process of digestion.
Support in protein synthesis and nutrition of brain cells with oxygen.

In general, sausage cheese is able to raise the level of hemoglobin and strengthen human immunity. In addition, it is believed that it improves our visual acuity, strengthens the structure of hair and nails, and improves metabolism.

Eating cheese has a direct effect on cleansing our body of toxins and toxic substances, since the level of bad cholesterol will decrease, and fatty acids, on the contrary, will be absorbed more easily. The benefit of the food product is that it allows you to adjust the acid and alkaline balance of the body, it is a preventive product in order to avoid the occurrence of heart attacks.

How to choose a melted product?

In all these cases, we are talking about a quality product that can not be found in every grocery store or supermarket. An unreliable product can do more harm than good.

A significant amount of sodium provokes salt deposits and an increase in blood pressure.

There are known cases of allergic reactions due to artificial flavor enhancers. A separate danger is low-quality products with a high content of chemical additives for kidney disease, hypertension, atherosclerosis.

Particular attention should be paid to choosing a really good product for yourself and your family members. To do this, read the composition printed on the packaging and conduct an external examination of the cheese.

Make sure that the packaging is intact, that it is dry and that there are no signs of leakage. The color of the product can range from light yellow to deep brown. It depends on the degree of smoking and processing methods. Quality sausage cheese should not crumble easily and should have a pleasant aroma.

Description

Sausage cheese has been very popular since the times of the USSR, which is confirmed by numerous reviews. It is the subtle smell and taste of smoke that attracts many. But what is this product made from? The answer is simple - from expired cheeses of different varieties and textures. In addition, the recipe includes butter, cottage cheese, cream and spices. The use of melting salts makes it easy to combine the ingredients, and they do not allow them to break down into separate components.

The process of making sausage cheese includes several stages. First of all, the cheese is mixed using a special installation, and then the ingredients are combined according to the recipe. Next, the mass enters the boiler, which is designed for melting. Then the mass is sent for molding, and then for cooling. The cheese acquires its specific aroma by smoking with safe sawdust. The finished product is wrapped in vacuum packaging and delivered to store shelves. Some types of sausage cheese are combined with a special concentrate at the time of production, which gives the final product a unique aroma and taste.

Compound

As is the case with numerous varieties, sausage cheese is valued not only for its excellent taste characteristics, but also for its special chemical composition. Although, in comparison with other cheese products, sausage cheese loses somewhat in terms of the content of useful substances of natural origin. During production, with the participation of high temperatures, some of them are lost. However, sausage processed cheese contains enough vitamin A, phosphorus, folic acid, potassium and calcium.

Sausage cheese production technology

A sour-milk delicacy with a unique taste and a “smoky” aroma that excites the appetite is made according to a specific scheme.

The whole process can be divided into several stages. The first involves the grinding of hard and soft substandard cheeses through a special installation. At the second stage, the ingredients necessary to obtain sausage cheese are mixed. At the same time, the prescribed recipe is strictly followed. The third stage of the production process is a key moment in the manufacture of a processed fermented milk product: the mixture is placed in a melting pot. The fourth stage is characterized by packaging the resulting hot mass into a loaf-shaped package and dividing the latter into parts. As an artificial shell of sausage cheese, a polymer film or cellophane, kutuzin and other materials are used. The package is filled with cheese mass using a large syringe. To divide the packaged product into loaves, they are clipped automatically. After all these manipulations, the delicacy is cooled.

But the production of sausage cheese does not end there. The final stage is the smoking of the product. It is produced using sawdust of non-resinous tree species, such as oak, ash, birch. It should be noted that for some varieties of delicacies, smoking is replaced by adding a concentrate to the mass, which has a smoked aroma and gives such a smell to the cheese mixture. Smoked sausage cheese is packed in a vacuum film, put in cardboard boxes. In this form, the product enters the place of sale.

How to choose and store?

To purchase high-quality sausage cheese, you need to follow some recommendations:

Before you take the product in your hands, look at the conditions of its storage. The temperature of the refrigerator should be low enough, no more than 8 degrees.
It is recommended to give preference to cheese in paraffin packaging, in which case it will be of better quality, but the shelf life is only 30 days.
Sausage cheese in a polymer shell will keep its freshness for 3 months.
Look for a product labeled "natural smoked".
Look at the composition of the product, there should be: different cheeses, butter, cottage cheese and melting salts.
Look at the cut, there should be no holes or cracks. High-quality sausage cheese should be elastic and not stick to the knife.
The glossy surface of the product indicates the quality of the ingredients used and the correct production technology.

You need to store sausage cheese in the refrigerator, the freezer is not suitable for this, because in the end the product will lose its unique aroma and taste, which is the most valuable thing in it.

Calorie sausage cheese 275 kcal.

Energy value of the product Sausage cheese (Proportion of proteins, fats, carbohydrates):

Proteins: 21.2 g (~ 85 kcal)
Fat: 19.4g (~175kcal)
Carbohydrates: 3.7 g (~15 kcal)

Energy ratio (b|g|y): 31%|63%|5%

Vitamins and minerals

The vitamins and minerals contained in sausage cheese neutralize the effects of harmful substances, so you can and should include it in the menu if you follow the recommendations of nutritionists.

Beneficial features

The benefits of sausage cheese in comparison with other similar products lose significantly, as it contains preservatives and other harmful substances.

But not everything is so deplorable, after all, this product contains a large amount of vitamin A, which is necessary for vision. There is also potassium in this product, which favorably affects the activity of the cardiovascular system. Thanks to the combined action of phosphorus and calcium, bone tissue is regenerated and strengthened. Sausage cheese also contains sodium in large quantities, which prevents dehydration.

The harm of sausage cheese

Sausage cheese can harm people with individual intolerance to the product. It is also worth considering that the composition of this product includes a large number of food additives harmful to humans, which in turn negatively affects health, this can provoke allergies. Sausage cheese can cause kidney and stomach problems for some people.

In addition, it is worth considering the rather high calorie content of sausage cheese, which means that it should not be consumed by people who want to lose weight, watch their figure, or suffer from obesity.

Use in cooking

Sausage cheese is valued in many cuisines of the world for its unique aroma and taste. This product is included in the recipes of various salads, snacks, sandwiches. It goes well with meat, some even cook it on the grill. Sausage cheese is also widely used in baking.

P contraindications

It is not recommended to eat sausage cheese for people prone to obesity (high calorie content) and in the presence of diseases of the cardiovascular system. This product is also contraindicated in case of individual intolerance, because it can cause an allergic reaction.

There are also contraindications to the use of sausage cheese in the presence of diseases of the stomach and kidneys, because citric acid, which is present in sausage cheese, can provoke an exacerbation of diseases.

Despite the high calorie content and the presence of harmful substances in the composition, sometimes you can treat yourself to such delicious cheese. Remember that you need to choose only a fresh and high-quality product. A dense texture will tell about the quality, and the color of the cheese in the context can vary from light brown to dark brown. The aroma of smoked meat must be present.

sausage cheese has been very popular since the times of the USSR, which is confirmed by numerous reviews. It is the subtle smell and taste of smoke that attracts many. But what is this product made from? The answer is simple - from expired cheeses of different varieties and textures. In addition, the recipe includes butter, cottage cheese, cream and spices. The use of melting salts makes it easy to combine the ingredients, and they do not allow them to break down into separate components.

The process of making sausage cheese includes several stages. First of all, the cheese is mixed using a special installation, and then the ingredients are combined according to the recipe. Next, the mass enters the boiler, which is designed for melting. Then the mass is sent for molding, and then for cooling. The cheese acquires its specific aroma by smoking with safe sawdust. The finished product is wrapped in vacuum packaging and delivered to store shelves (see photo). Some types of sausage cheese are combined with a special concentrate at the time of production, which gives the final product a unique aroma and taste.

How to choose and store?

To purchase high-quality sausage cheese, you need to follow some recommendations:

Before you take the product in your hands, look at the conditions of its storage. The temperature of the refrigerator should be low enough, no more than 8 degrees.
It is recommended to give preference to cheese in paraffin packaging, in which case it will be of better quality, but the shelf life is only 30 days.
Sausage cheese in a polymer shell will keep its freshness for 3 months.
Look for a product labeled "natural smoked".
Look at the composition of the product, there should be: different cheeses, butter, cottage cheese and melting salts.
Look at the cut, there should be no holes or cracks. High-quality sausage cheese should be elastic and not stick to the knife.
The glossy surface of the product indicates the quality of the ingredients used and the correct production technology.

Beneficial features

The benefits of sausage cheese in comparison with other similar products lose significantly, as it contains preservatives and other harmful substances.

Use in cooking

Harm of sausage cheese and contraindications

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28.09.11

Processed cheeses, depending on the production technology and chemical composition, processed cheeses are divided into a number of groups, among which sausage cheeses can be distinguished. They are produced on the basis of low-fat cheeses with the addition of various types of rennet cheeses and dairy products (cottage cheese, butter, milk powder, condensed and dry whey, etc.). The taste of cheeses is due to smoking and added fillers (cumin, pepper).

In our country, the production of processed cheese was organized in the 30s, first at the Moscow, then at the Leningrad and Rostov factories. In those years, its production was insignificant, but it grew rapidly and in 1972 exceeded 155 thousand tons. This increase in the production of processed cheese is explained by the fact that millions of consumers liked it. Around the same time, sausage processed cheese appeared. The advantage over other processed cheeses was that sausage cheese was perfectly cut, it was possible to cook a lot of delicious sandwiches and cold snacks with it.

Details of the manufacture and packaging of sausage cheese

Over the years, the shape of sausage cheese has not changed. It is still produced in the form of a loaf, but not only cellophane is used for the shell. Today, polymeric films are used as a food shell, for example, such as belkozin, cutizin. These casings have high mechanical strength, which guarantees the complete safety of the finished product. Almost all types of sausage cheeses are produced as before using traditional smoking. Only during the production of sausage cheese "Okhotnichiy" and "Osobogo" a smoke preparation (liquid smoke) is introduced into the prepared cheese mass, after which it is thoroughly mixed and packaged.

Sausage cheese production technology

The technology for the production of sausage cheese occurs according to the following scheme.

1. Preparation of the mixture. The raw materials for the production of sausage cheese are: natural hard and soft cheeses with defects in texture and appearance, cottage cheese, butter, fat, cream, ruler salts, spices and many other additives. Cheese and other large components are crushed on a top. All components are mixed according to the recipe and left for some time to mature.
2. Ripening of cheese mass. During maturation, the components interpenetrate each other. Under the action of the salts of the rulers, the protein swells, which subsequently facilitates the process of melting the cheese mass and prevents the separation of fractions from each other.
3. Melting the cheese mass. Melting takes place in boilers rulers, where at a temperature of 70-90`C and continuous stirring, the mass acquires the consistency necessary for this cheese.
4. Packaging. Sausage cheese is packed into loaves using a special syringe. The sausage leaving the syringe is clipped using a clipper, thereby breaking the cheese flow into individual loaves of a given mass.
5. Cooling. Packaged sausage cheese is hung out and cooled to 20-30`C in special refrigerators or in the air.
6. The final stage is smoking. Chilled loaves of sausage cheese are placed in special smoking chambers, where it is smoked at a temperature of 45-60`C, for about 3 hours. To obtain smoke smoke, sawdust of non-resinous tree species such as birch, oak, alder, ash, etc. is used. Cheeses produced using a smoke preparation are not subjected to smoke smoking.

Pros and Cons of Sausage Cheese

As you know, sausage cheese is produced from secondary raw materials, which is substandard rennet cheese, the expiration date of which expires, and after remelting a full-fledged product suitable for consumption comes out. This scares many, but there is something else to be afraid of.
The harm of sausage cheese lies in the fact that it contains useless chemical phosphate and (E) food additives, as well as a lot of salt. These additives can cause an allergic reaction. Phosphates are categorically not acceptable to people with kidney and liver disease.
Sometimes, instead of butter, in order to save money, manufacturers add vegetable oil to the cheese, which makes the cheese even less healthy.
It is also known that the addition of citric acid can seriously affect diseases of the gastrointestinal tract, so people with high acidity of gastric juice should not use sausage or processed cheese.
Sausage cheeses are high in calories, so it is not recommended to consume them in large quantities, especially for people who strictly monitor their weight.

How to choose the right sausage cheese

When choosing sausage cheese, you need to pay attention to the surface of the cheese, it should have a color from light to dark brown and should be glossy in appearance.
The cheese mass itself should be dense, without air bubbles, the shell should fit snugly against the cheese mass. Good sausage cheese has a pleasant smell of smoked meats. If the cheese has a smell similar to smoking, but with extraneous aromas, then this product has not been smoked at all, and the absence of a smoked crust under the shell will also tell about this.