The fattest varieties of cheese. The most low-fat cheeses: name, types, varieties

Someone in their daily diet uses cheese as a main course, someone - as part of a salad, appetizer, sandwich or hot. A wide variety of varieties and producers is often confusing - what to choose? What kind of cheese to give preference to, so that extra centimeters are not added to the waist, and the body does not have to deal with an excessive amount of saturated animal fats, we understand below.

Back side of the cheese

Cheese, like any other fermented milk product, contains substances that are extremely useful for our body - potassium, calcium and vitamin D, A, B2, B12. 70 grams of some types of cheese, such as Emmenthal, contains as much protein as 100 grams of meat, fish or 2 eggs. Despite such a valuable “reserve” of vitamins and nutrients, cheeses also contain a large amount of saturated fats, which we try to avoid. Especially a lot of these elements in cheese varieties made from whole milk with the addition of milk fat.

If you love cheese and want to get the most out of this product, give preference to low-fat, unsalted varieties. All over the world, low-fat, unsalted cheeses are considered the best food for adults and children alike.

How many calories?

The calorie content of cheese depends on what kind of milk and what technology was used for its production. Cheese is made from whole, skimmed or reduced fat milk. Butter, cream, etc. can be added as additional ingredients - at the discretion of the manufacturer. Of course, the least high-calorie (about 83 kcal / 100 g) is cheese made from skim milk, but cheese made from whole milk or with the addition of cream will not be so dietary - about 233 kcal / 100 g.

Cheese added to the finished dish automatically increases the calorie content of a serving by about 70-100 kcal. So, for example, a baked potato with a calorie content of 145 kcal after adding cheese automatically turns into 245 kcal per 100 g.

Average calorie content of some types of cheese
Type of cheese - calories, 100 gr.

Dutch round - 377
Suluguni - 290
Goat cheese - 243
Maasdam - 350
Russian - 360
Cheese - 246
Gouda - 364
Swiss - 396
Estonian - 350
Parmesan - 392
Bursen - 404
Brie - 304
Camembert - 310
Cheddar - 426
Edam - 314
Emmental - 370
Feta - 304
Mozzarella - 278
Chechil - 255
Tilsiter - 361

Debunking the Myths

Cheese contains a lot of calcium.
The statement itself is not a myth. The fact is that not all the calcium that enters the body from cheese can be absorbed. The animal fats contained in this product interfere with the absorption of calcium. In fat-free and low-fat varieties, calcium is absorbed much better.

Low-fat cheeses are healthy, so they can be eaten in unlimited quantities.
Low-fat cheeses - Adyghe, brynza, suluguni - really contain very little fat. However, these "brine" varieties contain a large amount of salt. These types of cheeses are ripened in concentrated brine. Salted cheeses are not advisable to use for hypertensive patients, people suffering from kidney diseases. So not every low-fat cheese can bring exceptional health benefits. To rid low-fat cheese of excess salt, soak cut pieces in cold water. Such unleavened cheese certainly can be consumed by everyone without exception.

Cheese is a hypoallergenic product.
Any kind of cheese belongs to the rennet or non-rennet category. The latter are prepared with fermented milk dressing and rarely cause allergies. But rennet varieties are produced using rennet of animal origin, which often causes allergic reactions - indigestion, skin problems, asthma attacks. Such consequences can be after taking moldy cheeses. Experts do not recommend that allergy sufferers choose any hard-to-cut cheeses.

Very hard cheeses: Parmesan (Italy), Romano (Italy) and Sbrinz (Switzerland).
Hard: Emmental, Gruyère (Switzerland), Cheddar, Cheshire (England).
Semi-hard: edam, gouda (Netherlands).
Semi-soft: Limburg (Belgium), Munster (France), Tilsit (Germany).
Soft (ripening with mold throughout the mass of cheese or on the surface): Roquefort (France), Gorgonzola (Italy), Brie, Cashmere, Neuchâtel (France).
Soft (unripened): creamy (UK), mozzarella, whole milk ricotta (Italy).

In summer, it is easiest to follow the slimming formula: less fatty, floury and sweet, more fruits, vegetables, fluids and movement. However, cheese should not be abandoned even in the heat, because there are a sufficient number of varieties of cheese with a reduced fat content.

If the standard cheese fat content is 50-60 g or 50-60% in dry matter, then you can try to include cheeses with reduced fat content up to 30 g of fat in dry matter in the menu. You can look for such cheeses in large grocery markets, and in hypermarkets, and in expensive food stores.

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

Although it is made on the basis of soy milk, tofu is classified as a curd cheese, as it resembles low-fat and unsalted cheese in color and texture. According to its content, tofu is rich in high-quality proteins, so it can be successfully replaced with meat. Calcium, present in excess in this product, has an excellent effect on the bone skeleton, which makes tofu an ideal product for consumption by the elderly in order to prevent diseases such as osteoporosis.

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.

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

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

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 cottage cheese" and "Lithuanian cottage cheese". In the USA and European countries (and not only English-speaking countries), cottage cheese is called cottage cheese (English village or cottage cheese). It is often referred to as homemade cheese. At first glance, cottage cheese looks like fresh cottage cheese, but its texture is much softer, one might even say creamy, and it tastes a little saltier.

100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, so it is recommended by nutritionists even with the most strict diets.

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

Gaudette is Scherdinger's new low-fat cheese, an easy treat for those seeking a healthy lifestyle. Semi-hard Gaudette cheese contains only 7% fat (15% in dry matter). This cheese with a soft-thin, somewhat savory taste is ideal for lovers of the famous Gouda cheese.

In addition, cheese is easily digestible and has a high calcium content. Therefore, this cheese must be present in the diet of every cheese lover.

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

Chechil is a fibrous pickled cheese, similar in texture to suluguni. In appearance, this cheese has nothing to do with any other. It is produced in the form of strands of fibrous structure, tied into a bundle. The taste and smell of this cheese are sour-milk, sharp, the fibrous dough is dense, the surface of the product is rough. Fat in it contains up to 10%, moisture - no more than 60%, salt - 4-8%.

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

Such cheeses are just a godsend for losing weight! But you need to look for them in large stores. Read the label for details: some cheeses contain 5% yogurt, not fat!

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

Ricotta is an invariable component of the Italian breakfast. Often it is called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from the whey remaining after the preparation of other cheeses. A slice of ricotta contains, on average, 49 calories and 4 grams of fat, half of which is saturated.

The content of this product has the lowest amount of sodium compared to other cheese products. Due to its high nutritional value and impressive composition of vitamins and trace elements, ricotta gives a quick feeling of satiety. In addition, this variety of curd cheese is recognized as a protector of our liver, because it contains methionine, a sulfur-containing amino acid.

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

This cheese, or rather, even feta cheese, is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a high-fat, high-cholesterol food with a calorie content of approximately 260 kcal/100 gm. But not everyone knows that the feta cheese they love is made in the light version. However, it is this variety of it that is difficult to find on supermarket shelves. And yet, the efforts you spent on the search will justify themselves in full.

Feta Light is usually made from goat's milk and contains only 30% fat, while traditional feta uses sheep's milk and is then 60% fat.

It is usually put in a Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella. If you do not consume feta in combination with high-fat foods, then it can be recommended as quite suitable for a diet.

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

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

And what low-fat varieties of cheese do you know and buy?

Low-fat cheese is a non-existent concept. In any cheese there is fat, the difference, attention, only in its quantity. Let's find out: which cheese is the lightest?

Low fat cheeses.

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

In order to maintain a slender silhouette, it is better to replace your adored Roquefort with something less high-calorie, sometimes even curd cheese.
It is worth noting that the standard fat content of cheese is 50-60 g or 50-60% in dry matter, while we offer reduced fat cheeses up to 30 g of fat in dry matter. You need to look for such cheeses either in hypermarkets or in expensive grocery stores.

1. low-fat cheese - tofu - soy cheese (fat content 1.5-4%).

Although it is made on the basis of soy milk, tofu is classified as a curd cheese, as it resembles low-fat and unsalted cheese in color and texture. According to its content, tofu is rich in high-quality proteins, so it can be successfully replaced with meat. Calcium, present in excess in this product, has an excellent effect on the bone skeleton, which makes tofu an ideal product for consumption by the elderly in order to prevent diseases such as osteoporosis.
In addition, 100 g of tofu contains only 90 calories, so it is recommended to include it in the diet menu. Many celebrities have replaced dairy products and cheeses with soy in their diets, so many diets have now been developed that involve reduced consumption of classic cheeses, while tofu is recommended for daily consumption along with plant-based foods.
A number of nutritionists also claim its healing properties, because it has already been proven that it helps to reduce the level of "Bad" cholesterol (LDL) in the blood, which serves to prevent many cardiovascular diseases.

2. low-fat cheese - granulated cottage cheese (fat content 5%).

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 "Grainy Cottage Cheese" and "Lithuanian Cottage Cheese". In the United States and European countries (and not only English-speaking countries), cottage cheese is called Cottage Cheese (English Village or cottage cheese.
It is often referred to as homemade cheese. At first glance, cottage cheese looks like fresh cottage cheese, but its texture is much softer, one might even say creamy, and it tastes a little saltier. 100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, so it is recommended by nutritionists even with the most strict diets.

3. low-fat cheese - Gaudette (7% fat).

Gaudette is Scherdinger's new low-fat cheese, an easy treat for those seeking a healthy lifestyle.
Semi-hard goudette cheese contains only 7% fat (15% in solids). This cheese with a soft - thin, somewhat piquant taste, is ideal for lovers of the famous gouda cheese. In addition, the cheese is easily digestible and has a high calcium content. Therefore, this cheese must be present in the diet of every cheese lover.

4. low-fat cheese - chechil (fat content 5-10%).

Chechil is a fibrous pickled cheese, similar in texture to suluguni. It is produced in the form of dense fibrous strands, twisted into tight bundles in the form of a pigtail, often in a smoked form. 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 strands of fibrous structure, tied into a bundle. Chechil ripens in brine, but often it is mixed with cottage cheese or other cheese and stuffed into unglazed jugs or wineskins.
The taste and smell of this cheese are sour-milk, sharp, the fibrous dough is dense, the surface of the product is rough. Fat in it contains up to 10%, moisture - no more than 60%, salt - 4-8%.

5. low-fat cheese - Viola Polar, greenlander, fitness (fat content 5-10%).

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

6. low-fat cheese - ricotta (fat content 13%).

Ricotta is an invariable component of the Italian breakfast. Often it is called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from the whey remaining after the preparation of other cheeses.
A slice of ricotta contains, on average, 49 calories and 4 grams of fat, half of which is saturated. The content of this product has the lowest amount of sodium compared to other cheese products. Due to its high nutritional value and impressive composition of vitamins and trace elements, ricotta gives a quick feeling of satiety. In addition, this variety of curd cheese is recognized as a protector of our liver, because it contains methionine, a sulfur-containing amino acid.

7. low-fat cheese - light cheese, Feta (fat content 5-15%).

This cheese, or rather, even feta cheese, is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a high-fat, high-cholesterol food with a calorie content of approximately 260 kcal/100 gm. But not everyone knows that the Feta cheese they love is produced in the light version, although, to be honest, it is this variety that is hard to find on supermarket shelves.

However, the effort you put into searching will justify itself in full. Feta Light is usually made from goat's milk and contains only 30% fat, while traditional Feta uses sheep's milk and then its fat content is 60%. It is usually put in a Greek salad along with vegetables and olives, or it is used in caprese salad, where it replaces mozzarella.
In the event that Feta is not consumed in combination with high-fat foods, then it can be recommended as quite suitable for a diet.

8. low-fat cheese - Arla, oltermani (fat content 16-17%).

Such low-fat cheeses have a delicate pleasant taste of natural milk, the texture is dense, uniform, with small evenly distributed eyes. Great for people who care about their health. When eating low-fat cheeses, remember: lighter does not mean more.

Cheese has been produced by man since ancient times, it has always been valued and loved. Now we will find out the calorie content of the most common low-fat cheeses:

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

The problem of buying low-fat cheese

How effective is the cheese diet? Similar to a variety of protein, you can try the “cheese” version of weight loss. Among the proven and effective variants of the cheese diet, one can note a 7-10 day low-calorie diet based on cheese and other protein products, which includes supplements from vegetables and fruits. The calorie content of this food option is 1500-1900 kcal, additional physical activity is expected. Staying on such a diet for 10 days allows you to reduce weight by 3-5 kilograms. Such a diet is not balanced, however, it gives an excellent result.

Less common are longer cheese diets, which involve severe restrictions on the type of cheese eaten. Variants with a minimum fat content are rarely found on the shelves of ordinary grocery stores. Basically, buyers are offered varieties of cheeses, the fat content of which is more than 40%.

For example, such a popular cheese as Maasdam, which has a fat content of 45%, has a calorie content of 348 kcal per 100 grams. Such characteristics do not allow us to consider that it is the lowest calorie cheese, and it is not worth recommending it for dietary nutrition.

Almost all varieties of cheese can be divided into three groups depending on their fat content:

• Group 1 - fat-free, which have up to 20% fat.
• Group 2 - lungs - from 20 to 30%.
• Group 3 - from 30% fat - ordinary cheeses.

Among fat-free ones, so-called “white” cheeses are also distinguished - mozzarella, brynza, Adyghe. If you list the varieties in ascending order of fat percentage, then Tofu is the least fat. In addition to the fact that it contains a record minimum of fats (from 1.5 to 4 percent and only 80-90 calories per 100 g), this variety is also valued for its beneficial qualities.

Scientists have found that it contains substances that positively affect the purification of blood from cholesterol. In addition, as in many cheeses, it contains a large amount of calcium, which is responsible for the condition of bone tissue. Cottage cheese also boasts a low amount of fat - only 5% and 85 calories per 0.1 kg of product. It is used to prepare various dishes (salads, etc.), and is consumed in its pure form.

In appearance, it is very similar to fresh cottage cheese. However, unlike the latter, it is mixed with fresh salted cream. Other low-fat representatives of the varieties are Valio Polar, Fitness and Grunlander. They contain about 150 calories, and the fat content ranges from 5 to 10 percent. Some of them may also contain yogurt instead of 5% fat. Goudette is a lighter cheese for Gouda fans. It contains a large amount of calcium and at the same time only 7% fat and 199 kcal per 100 g. Chechil is very similar in appearance to suluguni, but has a more fibrous structure. It can be easily seen among the rest on the counter, as it is sold in the form of threads tied into a bundle. This product contains up to 10% fat and 313 kcal per 0.1 kg. Ricotta, unlike many varieties, is not made from skimmed milk, but from whey, which appears after the preparation of two other varieties of cheese. This variety also has a low fat content (from 8 to 13 percent and 174 kcal per 100 g) and is suitable for those who love cheese and at the same time try to lose extra pounds. About the same amount of fat is contained in Oltermani cheese - 17% and 210-270 calories. When you try it, the first taste association arises with milk. Also, similar varieties are Arla, Natura and Valio. Feta (fats - from 5 to 15%, about 160 kcal) is also called light cheese. It is also considered a dietary product and is often found in various vegetable salads and as snacks. Mozzarella, although it differs in a fat content of more than 20% (or rather 22.5), also belongs to dietary cheese varieties. It is usually sold in the form of small balls, no larger than a quail egg, which are immersed in a special saline solution.

Ricotta is an invariable component of the Italian breakfast. This cheese contains no salt. Due to its high nutritional value and impressive composition of vitamins and trace elements, ricotta gives a quick feeling of satiety. This variety of curd cheese is recognized as a 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.

Like any other cheese, "Lamber" has high nutritional qualities. There are 357 kcal per 100 grams of product. In fact, black bread and it can make a completely full-fledged snack, and also healthy (unlike cakes and fast food). After all, cheese does not contain a single gram of carbohydrates and is great for a carbohydrate-free diet.

However, you should not abuse it, since an excess amount can lead over time to obesity and related diseases. There are 30 grams of fat and 24 grams of protein per 100 grams of product. And, of course, it should not be eaten by people suffering from lactase deficiency. Otherwise, moderate consumption will help improve the overall condition of hair, nails, and skin due to its high calcium content.

Adyghe cheese

Adyghe cheese is a soft pickled cheese made from natural cow, sheep or goat milk. Previously, Adyghe cheese was made only from sheep's milk, but now its basis is mainly cow's.

Interesting! The birthplace of pickled cheese is the mountainous regions of the Caucasus.

During the manufacturing process, the cheese acquires a curdled texture, which may crumble slightly and have a sour-milk, salty taste. Usually the head of cheese is white, sometimes it has a yellowish tint. This type of cheese is considered the signature dish of Circassian cuisine and is served with homemade wine and herbs.

Manufacturing

Before direct preparation, milk undergoes a pasteurization process at a temperature of 95 degrees. Further, sour-milk whey is added to pasteurized milk, which causes the process of protein precipitation. Thus, the milk curdles and clots appear, which are collected in the head and salted. This method retains all the beneficial properties of soft cheese.

High-quality cheese should be elastic, soft and tender when cut. The fat content of this product is 40%.

Kinds

• Fresh;
• Smoked;

Compound

• pasteurized milk;
• fermented milk whey;
• salt;

Chemical composition

The calorie content of Caucasian cheese, in comparison with other cheeses, is average - 264 calories per 100 gr. It may vary slightly from the fat content of the feedstock. Adyghe cheese is filled with milk protein and calcium. It is rich in vitamins B, A, C, D, PP, water and ash.

Minerals: phosphorus, sodium, potassium, iron, zinc, copper are part of soft cheese. In addition, it is saturated with amino acids - methionine, lysine, tryptophan, fatty acids, carbohydrates.

Benefit

All soft cheeses have a positive effect on the human body, including Adyghe. It has a high nutritional and medicinal value.

Important! A small slice of cheese contains the daily requirement for calcium and sodium, as well as B vitamins.

1. Due to its dietary composition and a large amount of proteins and amino acids, cheese is an ideal product for athletes and those who lose weight. Since it is easily digested and absorbed, it is recommended for pregnant girls, children and the elderly.
2. A large amount of calcium has a strengthening effect on the teeth, nails and skeletal system, it is advisable to use after fractures and injuries. Improves calcium and the condition of the hair, nail plate. Useful cheese enzymes have a positive effect on the intestinal microflora, improve metabolic processes.
3. B vitamins have a stabilizing effect on the nervous system, improve performance and concentration. Necessary for the prevention of cancerous tumors.
4. Due to the important amino acid tryptophan, Adyghe cheese improves mood, sleep quality, relieves anxiety.
5. A small percentage of salt in the composition makes this product suitable for people with high blood pressure. And in diseases of the digestive system.
6. Adyghe cheese is recommended in the diet for tuberculosis, it saturates the weakened body with all useful elements.

Harm

Adyghe cheese is contraindicated for persons with individual intolerance to dairy products. It is possible, but not proven, that the amino acid tryptophan can cause migraine attacks. Although cheese does not have a high calorie content, it should not be consumed in large quantities. And of course, remember the expiration date.

Use in cooking

The use of Adyghe cheese in cooking is quite wide. It can be consumed as a standalone product, for example, with a piece of toast or bread. And it can be used in recipes for snacks, salads, first courses. Adyghe cheese also appears in recipes for tasty and healthy cheesecakes and casseroles.

Very tasty simply fried slices in a skillet cheese. It goes well with fruits and vegetables, pasta. And in its Caucasian homeland it is used in khachapuri recipes and fillings for baking.

Storage

Adyghe cheese is a perishable product, it is sold in refrigeration units and vacuum packaging completely sealed. After opening the package, its shelf life in the refrigerator is only a week; freezers are not suitable for storing it.

It is better to put it in a tightly closed container, as this type of cheese absorbs odors well. The list of ingredients of Adyghe cheese should not contain foreign elements, except for fermented milk whey, milk, salt and rennet.

Interesting! On the shelves you can also find smoked Adyghe cheese, its shelf life can be up to a year. Calorie content 264kcal Energy value of the product (Proportion of proteins, fats, carbohydrates): Proteins: 19.8g. (∼ 79.2 kcal) Fat: 19.8g (∼ 178.2 kcal) Carbohydrates: 1.5g. (∼ 6 kcal) Energy ratio (b|g|y): 30% | 67% | 2%

Soy tofu contains phytoestrogens. This is a plant analogue of female sex hormones, so tofu is useful for women who have experienced hormonal disruptions. In particular, it is recommended to use it during menopause or during PMS. In addition, tofu cheese helps women to be beautiful. The protein, fiber and isoflavones contained in it contribute to the rapid renewal of skin cells and maintain the balance of collagen, which is responsible for skin elasticity.

So, we continue the topic of cheeses. In my very first article, which was devoted to, I told you what a unique product cheese is, what its beneficial properties are, and also what types of cheeses are most suitable for fitness nutrition. After writing that article, I continued to study information about cheeses, and the deeper I dived into this topic, the more and more shocking information I learned. In the article dedicated to cheeses, I have already revealed to you the reverse side of the medal of this useful product and told you about how cheeses are made and what manufacturers add to them in order to get more profit from their sale.

Many cheese lovers and just cheese lovers after the publication of the previous article were upset and fell into despair, as their idea of ​​the usefulness of this product was seriously shaken, and with it came disappointment in all cheeses. But today I want to cheer you up a little and calm you down. Still, not all cheeses are equally harmful, there are still some types that the hands of unscrupulous producers have not yet reached. So in this article I will tell you about different types of cheeses, their cooking technology, the degree of danger and harm to the body. I will also talk about those species that can be consumed, and which do not pose any danger to humans. So let's study today how to choose the right cheese, and what type to give preference to when dieting?

Soft cheeses

Soft (immature) cheeses are cheeses that have a curd-creamy texture. These cheeses are not subjected to melting, smoking or other additional processing. These cheeses are different low protein compared to hard/semi-hard cheeses and high humidity.

Let's take a quick look at some popular types of soft cheeses.

Mozzarella

Mozzarella is a young Italian pickled cheese. To prepare mozzarella cow's milk fermented with rennet enzymes pepsin and trypsin, no lactic acid bacteria are introduced into milk. Then, by kneading with hands, a casein clot is formed (absolutely insipid in taste), then pieces are cut from this clot and formed into balls, which are placed in a cold saturated solution of table salt, where the cheese is brought to a characteristic slightly salted taste.

Without the addition of nitrites and other preservatives, mozzarella has a short shelf life (5-7 days). If mozzarella has a shelf life of more than 7 days, then it contains 100% preservatives.

Briefly summarized, we can say that mozzarella is an absolutely enzymatic product in which there is no useful sour-milk microflora.

But if you still like this type of cheese not for its beneficial properties, but for some unique taste, then you can use mozzarella, but be sure to look at the composition and expiration date before buying. The composition should not contain preservatives, vegetable fats, and the shelf life should not exceed 7 days.

ricotta

Ricotta is no longer cheese, but cottage cheese, since it is not made from milk, like all cheeses, but from whey, which usually remains after the preparation of mozzarella and other cheeses.

In general, one thing can be said about ricotta - it is an analogue of our unleavened cottage cheese (in fact, this is young cottage cheese with a fat content of 8 to 20%), but it only costs 3 times more than cottage cheese.

But if you still prefer ricotta, then to choose the right cheese You need to look at the expiration date. The soft variety of ricotta is not stored for more than 3 days, even in vacuum packaging; the hard variety can be stored a little more - up to 2 weeks.

Adyghe cheese

Adyghe cheese is a soft cheese with a curd texture, which is made from pasteurized milk. fermented milk method, that is, the introduction of lactic acid bacteria. Adyghe cheese tastes almost the same as mozzarella, but it costs 4 times cheaper, and it is also much more useful in terms of the presence of beneficial fermented milk microflora in it. So if you're wondering which cheese to choose to make it healthy, safe, and tasty, then my advice to you is: BUY ADYGEAN CHEESE!

So far, nitrites and other preservatives have not been added to Adyghe cheese, which makes this product really useful, and most importantly, dietary. Adyghe cheese contains only 14 g of fat, 19 g of protein and does not contain carbohydrates at all (note to all losing weight).

The shelf life of fresh Adyghe cheese is no more than 3 days in the refrigerator. If you store cheese in rossol, then the shelf life can be increased up to 5 days. To maximize the shelf life of cheese, you can place it in an airtight bag, put a piece of sugar in it so that it absorbs all the excess liquid, and put it on the coldest shelf in the refrigerator (upper or lower). In this form, Adyghe cheese can be stored for up to 2 weeks.

Cheese Tofu

Tofu can be soft or firm in texture, which is why it is sometimes referred to as cottage cheese and sometimes as cheese. Tofu is made from soybeans, which are first boiled, ground, then a coagulant (chloride or calcium sulfate) is added to the resulting soy milk for further curdling.

Tofu is a unique product that suits almost everyone. It is recommended for people with diseases of the gastrointestinal tract, cardiovascular system, allergies to dairy products and eggs, vegetarians, people with excess weight, children and everyone else who just loves this cheese.

Tofu is a good antioxidant that removes cancer-causing dioxin from the body, it also lowers the level of bad cholesterol, and at the same time it is a super diet product. Its calorie content is 73 kcal, proteins - 8 g, fats - 4.5 g, carbohydrates - 0.8 g. Therefore, I advise everyone who follows their figure to take a closer look at this cheese.

How to choose tofu cheese? Good tofu should include the following ingredients:

- soybeans / soy milk;

- coagulant - it can be calcium chloride or sulfate (E509 or E516), nigari (magnesium chloride) or citric acid. All these additives are absolutely safe and non-toxic. Nothing superfluous in the composition of tofu SHOULD NOT be.

Tofu is stored for 3 to 5 days in the refrigerator at a temperature of 5-6 degrees. To extend its shelf life up to 2 weeks, you need to strictly monitor the change of water in the container where the tofu is located (it is desirable that it be a glass container). You need to change the water every day, and then the tofu will retain its beneficial properties longer and stay fresher. Tofu can also be frozen, frozen tofu will keep for 3 to 5 months.

Pickled cheeses

Suluguni

Suluguni is a pickled Georgian hard cheese. It is made by adding calcium chloride to cow/buffalo/goat milk, as well as bacterial and rennet starter cultures. Suluguni has a pronounced sour-milk taste and moderate salinity. Its color is either white or slightly yellow, depending on the type of milk. If suluguni has a white color, then this indicates that the cheese is made from cow or goat milk, and a slightly yellowish tint is a sign of buffalo milk.

Suluguni normalizes fat metabolism due to the high content of unsaturated fatty acids, lowers cholesterol, improves blood circulation, and has a beneficial effect on the digestive system and vision.

So far, Suluguni, like Adyghe cheese, is produced without preservatives (phosphates) and other synthetic additives in the form of nitrites. And that is a very, very rare thing these days.

How to choose the right suluguni cheese? First of all, you need to take fresh, not smoked / baked / fried cheese. This is the main rule. The second rule - you need to look at the appearance of the cheese, it should not be weather-beaten or covered with any kind of crust, there should not be cracks and mold - this is a sign of a spoiled product. And the third rule (it applies to all cheeses and all products in general) - be sure to look at the composition and expiration date of the cheese. The shelf life of suluguni in brine at a temperature of 5-6 degrees is on average 25 days, if the cheese is stored in vacuum packaging, then the shelf life can reach 45 days or more. The composition of suluguni should not contain vegetable fats (, margarine) and preservatives. In order to lose weight, I advise you to choose suluguni not too salty.

Brynza

Brynza is a very salty cheese made from cow/goat or sheep milk. The production of feta cheese is similar to the production of suluguni: calcium chloride, bacterial ferment of lactic acid bacteria and rennet pepsin are introduced. Cheese is salted in 18-20% brine for 5-7 days, then it is transferred to an acid-serum 18% solution, where it is still kept for 15 days.

Unfortunately, various preservatives and synthetic additives are now very often added to cheese, which nullify all the useful properties of this cheese. The same goes for Greek feta cheese. It is for this reason that I cannot recommend cheese and feta. Plus, palm fat is often added to these cheeses in order to make the cheese of the desired fat content!

Summary: brynza and feta cheeses are more unnatural in 90% of cases, so it is better to refrain from them and give preference to the same Adyghe cheese or suluguni.

Semi-hard and hard varieties

I will not dwell on semi-hard and hard cheeses, as they are not a dietary product, but this is not even the worst thing about them, but the terrible thing is that almost all of them come with the addition palm oil And chemical compounds in the form of nitrites and phosphates(I talked about their harm to the body in this article). These three factors cast doubt on the general feasibility of buying such cheeses ... If you can close your eyes to the high calorie factor, because we eat nuts, although they are 2 times more caloric than cheeses, but I personally cannot close my eyes to the presence of nitrites and palm fat in cheeses. It is for this reason that I have not been using all hard cheeses for a long time, and I do not advise you, there may be an exception if you know for sure that the cheese you are buying was produced by an honest manufacturer with a good reputation and in compliance with all technological processes, without the use of synthetic and harmful components. If you do not have such confidence, then it is better to choose cheese of those varieties that are at least more likely to be natural (I am still afraid to say about 100% naturalness). Above I listed these cheeses.

Cheeses with mold

If you are a gourmet and love blue cheeses, thinking that they are super healthy, then I dare to dispel your confidence. The fact is that THERE ARE NO BENEFICIAL MOLDS !

What is mold? Molds are fungi that produce secondary metabolites, in simple terms, antibiotics that inhibit and suppress other living organisms. And even the so-called “noble mold” on cheeses is the same fungi that produce these ANTIBIOTICS in the same way. So what? You ask, what's wrong with that? And the bad thing is that with regular consumption of blue cheeses, your body simply loses its sensitivity to antibiotics. And if, God forbid, you get sick, and the doctor ordered you to drink antibiotics, then it is possible that your natural environment of the body simply will not be sensitive to them, and there will be no effect from their use. The fact is not very comforting, right?

And all antibiotics (both medicines and mold synthesis product) suppress tissue respiration, due to which all cells, tissues and organs of a person do not receive the right amount of oxygen and useful elements, which leads to various kinds of disturbances in the work of the whole organism.

So I advise all lovers of noble cheeses with mold not to get carried away with this product, otherwise you can simply drive your body into a state of hypoxia (oxygen starvation).

Processed cheeses

All processed cheeses, no matter how expensive they are, are made from REJECTED cheeses of various types. Those cheeses that have expired, or that for some reason were not sold and sold, all of them go to the production of processed cheeses and curds. Such cheeses ALWAYS contain melting salts (phosphates), as well as sodium or potassium nitrites. ALWAYS! Therefore, dear friends, if you are even a little worried about your health, then in no case do not use processed cheeses in any form and at any price. Especially it is impossible to give this muck to children! There is nothing useful in these cheeses at all, and harm is through the roof. So my advice to you: bypass processed cheeses on the tenth road!

This concludes my short tour of harmful and harmless cheeses. Now you know, which cheese is best and how to do it right. But to reinforce this information for sure, I'll repeat:

- cheese should not contain nitrites (E249, E250), phosphates (E339, E340, E341) and other preservatives.

- cheese should not contain palm oil and other vegetable fats

- soft cheeses should have a short shelf life, depending on the type of cheese, from 2 (Adyghe cheese, ricotta) to 45 days (suluguni).

- the cheese should have a uniform texture and color, a fresh smell of a fermented milk product (mozzarella, Adyghe cheese, suluguni) or neutral (tofu).

- Avoid moldy cheeses and processed cheeses.

This concludes my cheese review, and with a calm soul I close the topic of cheeses. Now you know everything about cheese and even more! How to choose cheese, and which type to give preference to - now it will not be difficult for you!

Sincerely yours, Yaneliya Skripnik!

P.S. If this article was useful for you, share it with your friends, do not be greedy;)

To cure atrophic gastritis, you need to eat right. These are not general recommendations that can sometimes be violated. Diet is an important part of therapy. Without it, the patient's condition will deteriorate rapidly.

With atrophic gastritis, it is important to follow a strict diet to improve the digestive process.

• 1 General recommendations
• 2 Prohibitions
• 3 Can be eaten
• 4 Reduced, increased and normal acidity
• 5 Subtypes of atrophic gastritis
• 6 Diet option

The diet is made up depending on the subspecies of the disease. Therefore, before choosing a menu, consult your doctor. The specialist will issue appropriate recommendations. If such gastritis is not treated, the stomach will stop working. After all, its walls gradually “die off”, become thinner. Erosions and sores appear on atrophied tissues. Because of this, there are problems with digestion and the production of gastric juice. The food won't go well. Intoxication and anemia will begin.

Diet therapy is needed not only to eliminate inflammation. With proper nutrition, the body will receive nutrients, and the digestive system will recover. Eat small meals, but often. So that you don't feel hungry. Eat at least once every 3 hours. But don't overeat or snack on the run. Grind or grind all products so as not to overload the stomach. Eat slowly, without distraction. Do not reheat or cool food. Food must be warm. This also applies to drinks - no hot tea or ice water.

You need to consume about 2500 - 3000 calories per day. Diet for atrophic gastritis of the stomach should include:

• up to 400 grams of carbohydrates;
• about 100 grams of vegetable fats;
• protein food - 100 grams, 50 of them are vegetable proteins;
• up to 15 grams of sea salt.

Do not drink a lot of liquid - a maximum of 1.5 liters per day. It means not only water, but also soups, broths, decoctions. This does not mean that you have to suffer from thirst. Just watch how much you drink.

All dishes are boiled, stewed or steamed. Some can be baked, but eat them without a “ruddy” crust.

Atrophy with such gastritis leads to the death of the tissues of the stomach. This could end very badly. A gastroenterologist will tell you which diet to choose and how long to sit on it. It depends on the diagnosis and related factors. Treatment is a long process. Most likely, therapy will continue for at least six months. Even if the symptoms no longer bother you, this does not mean that the disease has receded. Yes, and after recovery, you need to eat healthy food.

Prohibitions

Nutrition for atrophic gastritis of the stomach is mainly prohibitions and restrictions. But if you make exceptions, you won't be cured. You will have to change your lifestyle and give up many dishes.

You can not eat:

• fatty, fried, spicy, smoked, salted, lightly salted, pickled, canned, pickled;
• hard boiled eggs, scrambled eggs;
• beans, peas, beans;
• raw vegetables and fruits;
• onion, garlic, radish;
• fresh bakery products and pastries;
• some cereals: barley, wheat;
• indigestible foods: nuts, seeds;
• almost everything is sweet, in particular, chocolate and ice cream;
• spices, sauces, seasonings, dressings, vinegar;
• fast food and other junk food.

You can not drink:

• alcohol;
• soda (including mineral water with gas);
• coffee, strong tea;
• fatty milk and products from it;
• undiluted juices from sour berries or fruits.

Can eat

The menu for atrophic gastritis consists of foods that are easily digested and do not burden the stomach. At the same time, you get vitamins and trace elements in sufficient quantities. You can eat:

1. Light soups or low-fat broths.
2. Lean varieties of meat, fish, poultry.
3. Carrots, potatoes, zucchini. Not raw: stewed or boiled.
4. Soft-boiled eggs, steamed omelettes.
5. Semolina, buckwheat, rice, oatmeal. Prepare viscous porridges or soups from them.
6. Non-acidic or baked fruit without skin.
7. Non-acidic berries.
8. Low-fat cottage cheese, cheese, sour cream.
9. Well cooked pasta.
10. Dried bread, crackers, biscuit cookies - in a small amount. All from wholemeal flour.
11. Honey, natural "homemade" marmalade, puddings, soufflé.

To make the meat soup diluted, pour out the “first broth” and cook on the second one.

You can drink:

• water;
• green tea;
• kissels and compotes;
• mineral water without gas, but do not drink it too often;
• low-fat milk, kefir, fermented baked milk;
• decoctions and settings from herbs.

These products are the basis of dietary nutrition and an important part of the treatment. They will help relieve inflammation and restore damaged tissue. If you eat only what the doctor has allowed, severe abdominal pain is unlikely to bother you. Over time, the diet will be expanded, new dishes will be added to it.

Low, high and normal acidity

A diet for atrophic gastritis with low acidity necessarily includes lean fish and lean meat. You need food that makes the digestive system work and secrete gastric juice. These are fruit and vegetable juices (necessarily freshly squeezed). Also, the fruits can be crushed on a grater or made into puddings.

Further atrophy of the stomach and glands must be prevented. To do this, eat what will stimulate them to work. And at the same time normalizes the level of acidity.

Don't eat the same food every day. Diversify your diet - mix allowed foods. Choose foods that are high in nutrients to provide the body with essential vitamins in one meal.

It is forbidden to use pastries in any form and whole fat milk, as they can cause "fermentation" in the stomach.

With gastritis with high acidity, fried and spicy foods, "sour" fruits and berries are prohibited. Recommended cereals, boiled vegetables and mashed potatoes. Better grind them in a blender. Drink skimmed fresh milk. The goal is the same - to make the stomach work and help it recover. Food should be digested quickly, so do not lean on large portions and "heavy" foods. Do not heat or cool food, eat only warm.

If you have normal acidity, the diet depends on the stage of the disease. During exacerbations, it becomes tougher: it is allowed to use only “mucous” broths from cereals and liquid cereals. Then other foods can be added to the diet. Drink green tea and freshly squeezed homemade juices.

Subtypes of atrophic gastritis

When the antrum of the stomach is damaged, attacks of "morning sickness" often occur. Sometimes they are accompanied by severe pain. In this case, eat only liquid or pureed food. On such a "limited" diet, you need to sit for several days. Then you can switch to a standard diet for atrophic gastritis. The doctor will tell you the specific time. Do not eat raw vegetables and fruits. They contain a lot of fiber, which affects the secretion of the stomach. Eat them only after heat treatment, chop or grind into puree.

With atrophic hyperplastic gastritis, you can also forget about raw vegetables and fruits. Do not drink alcohol, do not smoke. In general, get rid of bad habits. With such a disease, neoplasms appear in the stomach. Therefore, any food that irritates the mucous membrane is removed from the diet. Everything spicy, sour, starchy is forbidden. Eat only natural foods without synthetic or chemical additives.

Several inflammatory processes can occur simultaneously in the stomach. For example, if it is atrophic and mixed superficial gastritis. The diet in this case is selected individually. But the same prohibitions and recommendations are relevant for her. It is recommended to drink warm (about 25 - 30 degrees) mineral water without gas on an empty stomach. But not in one gulp - in small sips. Decoctions of herbs, herbal teas, juices from berries, fruits and vegetables will be useful. Rosehip tinctures are also useful for such a disease. If your stomach hurts a lot, make potato juice.

The diet for mixed gastritis is not much different from the diet for atrophic inflammation. But you should not choose dishes on your own - here you need the opinion of a doctor.

Diet option

Sample menu for the week.

First days.

1. Semolina porridge, protein steam omelette or soft-boiled egg, rosehip broth.
2. Apple soufflé or unsweetened homemade cakes without sugar, kefir.
3. Rice or vermicelli soup, boiled lean meat, vegetable stew, jelly.
4. Biscuits or pasta casserole, herbal tea.
5. Cottage cheese, yogurt without additives, curdled milk.
6. Kefir.

1. Oatmeal or curd mass, weak tea.
2. Lenten cookies or a small piece of homemade cheese, compote.
3. Soup with meatballs or broth with an egg, mashed potatoes with lean meat, jelly or carrot juice.
4. Baked apple with cottage cheese or honey, compote.
5. Cottage cheese or boiled vegetable salad, tea.
6. Yogurt.

1. Rice or muesli casserole, green tea.
2. Berries with honey.
3. Beetroot or chicken soup, lean meat or fish, compote.
4. Fruit puree, tea.
5. Boiled fish, stewed potatoes, jelly.
6. Drinkable yogurt without additives.

Fourth.

1. Vermicelli or semolina, tea.
2. Fruit pudding.
3. Soup with rice or meatballs, buckwheat cutlets, boiled vegetables, compote.
4. Homemade marmalade or low-fat cottage cheese, green tea.
5. Fish casserole without a crust or baked potatoes, tea.
6. Kefir.

1. Lazy dumplings or oatmeal, boiled vegetable, herbal tea.
2. Berry mousse, compote.
3. Puree soup, steam cutlet or lean fish, vegetables, compote.
4. Fruit and vegetable salad.
5. Natural milk sausage, vegetable or rice garnish, tea.
6. Yogurt.

1. Steam omelette or soft-boiled egg, berry compote.
2. Fruit puree.
3. Vegetable soup, stew or potato cutlets, jelly.
4. Marshmallow, curdled milk.
5. Cheesecakes or boiled tongue, compote.
6. Kefir.

1. Cheese casserole or vegetable cutlets, jelly.
2. Fruit mousse, cracker.
3. Vegetable soup or fish broth, lean chicken breast, vegetable puree, herbal tea.
4. Rusk, kissel.
5. Meatballs or lean fish, rice, compote.
6. Yogurt.

With atrophic gastritis, follow the diet that the doctor advised you. Do not make exceptions, otherwise the treatment will not be effective.

Is it possible to cheese with pancreatitis? Most doctors answer this question positively, noting the beneficial properties of this product for the normal functioning of the pancreas. Cheese is a derivative of milk with the addition of the necessary enzymes to make it. Therefore, it carries the beneficial qualities of milk, perfectly complementing the diet of patients with pancreatic diseases. It is important to know what kind of cheese can be eaten with this ailment, at what stage of the disease it is acceptable or not categorically allowed.

Useful qualities

Useful qualities of cheese are largely due to its components:

• animal proteins, which are very close in composition to human ones and are quickly absorbed by the body without loading the pancreas with unnecessary work;
• amino acids (tryptophan, lysine, methionine), which are very deficient in the human body and necessary for the restoration of destroyed pancreatic tissues;
• vitamins and mineral salts required for the normalization of metabolic processes and better absorption of food;
• phosphorus compounds necessary for the regulation and normalization of digestive processes.

Cheese also has high palatability and serves as an excellent addition to the rather meager diet of patients with pancreatitis, allows you to diversify their menu and is a source of essential trace elements for the body.

With pancreatitis, not every cheese can be eaten: preference is given to soft, low-fat and light-salted varieties. Hard cheese is not recommended, as its dense and rough texture can have a negative effect on inflamed pancreatic tissues. In addition, any kind of product is strictly prohibited during an exacerbation of the disease. You can add it to the menu no earlier than 30 days after the removal of acute symptoms. Cheese in chronic pancreatitis should be eaten gradually: start with 10–15 g per day, including on the menu several times a week, then you can increase it to 100 g per day. The fat content of the consumed product should be no more than 30%.

What low-fat varieties of cheese are allowed for pancreatitis? Among the most popular varieties:

All these products have a low fat content (10–30%) and a delicate texture, which has a beneficial effect on the activity of the pancreas and does not irritate its tissues.

The best choice would be to use Adyghe cheese, which is made from sheep or goat milk. This lightly salted and tender product with low fat content can be eaten neat or used for salads and casseroles during remission and after the exacerbation has been removed.

Low-fat low-salted cheese is also allowed for use, which has a beneficial effect on the state of the intestinal microflora.

Prohibited Products

According to doctors and nutritionists, for patients with pancreatitis, cheese and cheese are essential products. They allow you to compensate for energy costs and must be included in the diet menu, you can even make it warm, melted in the microwave. In case of pancreatic ailments, it is extremely important to saturate the body with the necessary proteins, vitamins and microelements, the content of which in high-quality fermented milk products is very high.

What kind of cheese can you have with pancreatitis?

Dairy products are a very valuable biological product, they play the main role in organizing the correct therapeutic and prophylactic nutrition system for pancreatitis. Is it possible to include cheese with pancreatitis on the menu? Of course, you can, because it is a product that is made from milk.

At one time, the physiologist I.I. Pavlov spoke about milk as an excellent product endowed with powerful healing power, which was created by nature itself. And cheese, as you know, acquired all its beneficial properties from milk, and in it they are concentrated in a concentrated form. Let's take a closer look at why cheese is possible with pancreatitis.

Cheese for pancreatitis: what is the use

The composition of this type of dairy products determines its dietary and therapeutic value in pancreatitis. They contain a lot of animal protein, which is very important for diseases of the pancreas. It contains mineral salts and a complex of vitamins characteristic of milk.

Cheese is a storehouse of essential amino acids, especially deficient ones - tryptophan, lysine and methionine. Without these amino acids, it is impossible to restore the inflamed pancreas. The greatest value for the body are proteins that are similar in amino acid composition to the proteins of human tissues and organs. The protein that this dairy product contains fully meets the indicated parameters. In addition, it has a unique ability to enrich the amino acid composition of proteins obtained from other products.

Milk fat is saturated with phosphatides in large quantities. They are of paramount importance for proper digestion and metabolism in pancreatitis. After all, milk fat melts easily at low temperatures, which means it can be quickly, easily and almost completely absorbed by the human body.

Cheese with pancreatitis is also possible for the reason that it is saturated with vitamins, rightly called the substances of life. It contains all the vitamins required for the normal functioning of the pancreas.

The nutritional and beneficial properties of cheese are complemented by its peculiar taste and aroma, due to which the appetite is stimulated, the necessary amount of gastric juice is secreted, which undoubtedly has a positive effect on the absorption of food taken with it.

Many reputable doctors and nutritionists enrich the diet of patients with pancreatitis with cheese, especially if their vital activity requires significant energy costs. All kinds of mineral salts associated with protein are concentrated in it, which is extremely necessary for pancreatic ailments. The body's need for salts is easily satisfied by 150 g of this dairy product, eaten daily.

However, we note the fact that not all varieties of cheese with pancreatitis are possible. With an inflamed pancreas, you should not add too fatty, too salty, smoked and spicy food to the menu. It will provoke excessive production of enzymes in the pancreas, which will aggravate its dysfunction.

processed cheese

If we compare it with hard cheeses, then processed cheese is almost completely absorbed by the human body. But, despite this, this product is not recommended for use with pancreatitis, since it contains substances such as salts (sodium chloride, etc.), flavors, and various dyes. These components have a harmful effect on the functioning of the pancreas, both healthy and damaged, which leads to an exacerbation of the disease. Therefore, you should refrain from taking processed cheese for food during exacerbations, even as part of complex dishes.

Brynza

With pancreatitis, you can safely eat a kind of cheese such as cheese, which has a short aging period, and is not particularly spicy. In addition, it should not be very salty. This nutritious product is perfectly absorbed by the body and does not cause exacerbations of the pancreas. Cheese contains a small amount of fat, which is very important for the pancreas, both in acute and chronic diseases.

Among the species that are recommended for use in a disease such as pancreatitis is Adyghe cheese. The composition of this fat contains little fat, and it is quite well absorbed by the body. In addition, the Adyghe type of this product is not a spicy product, which does not cause exacerbations of the pancreas. Also, this product has excellent taste and belongs to the category of soft, which makes it possible to take it in case of pancreatitis.

Since it is undesirable to use foods high in fat in pancreatitis, low-fat cheeses are the best option in this case. It should be noted that these fat content of dairy products should not exceed 30%. In addition, they should not show signs of damage or drying.

The low-fat varieties include the following:

• Gaudette;
• tofu (soy);
• chechil;
• ricotta;
• feta and many others.

Many experts in the field of medicine and nutrition note that eating low-fat cheeses in any quantities with pancreatitis has little to no adverse effect on the functioning of the pancreas.