Cheese Russian: properties and application, composition and nutritional value. The nutritional value of cheese

Cheese is one of the most nutritious foods derived from milk. When milk is processed into cheese, proteins, fats, mineral salts pass into cheese in almost the same proportions. The exception is a small part of the protein, which is albumin and globulin (for cheese, the main part of the milk protein is casein), and most of the milk sugar.

Nutritionists usually characterize the usefulness of a food product by its nutritional value. This is an integral characteristic that combines all useful properties (nutrient substances, energy potential, vitamins, organoleptic indicators, etc.).

Cheese has the highest nutritional and biological value compared to other food products (Table 2.1). It contains all the nutrients needed by the body. They are well balanced and easily digestible.
In addition, cheese has a high biological value, which, as you know, is determined by the quality indicators of proteins that characterize the correspondence of amino acids to the needs of the body and the degree of digestibility of the constituent parts of the product in the human body. The digestibility of proteins and fat contained in cheese reaches 95-97%.

The nutritional value of proteins of different products is not the same. It depends on the composition of the amino acids from which one or another protein is built. Natural protein contains 20 amino acids, including 8 essential ones, neither the human body nor the animal body can synthesize them, they must be supplied with food in certain quantities. According to the balance of protein amino acids, cheeses are one of the most valuable. Of the 18 amino acids found in cheese, 8 are essential. These are tryptophan, phenylalanine, isoleucine, leucine, lysine, methionine, threonine, and valine. In addition, the value of the protein base of cheese lies in the fact that part of it becomes water-soluble during the ripening process, turning into polypeptides, oligopeptides, and amino acids.

The nutritional value of cheese is also determined by its high fat content. Cheese, depending on its type, contains up to 30% fat. Fat has more than twice the calories of protein. Milk fat, which has a relatively low melting point, is in a well emulsified state in cheese, so it is easily and quickly almost completely absorbed. In addition, milk fat contains phosphatides, mainly lecithin, which plays an important role in the process of digestion of food and the proper metabolism of fats in the human body.

Biological activity is an indicator that characterizes the amount of polyunsaturated fatty acids. The fatty phase of cheese contains all the important fatty acids necessary for the life support of the body, among them linoleic and linolenic acids are indispensable.

It is known that all living things need minerals that are part of tissues and participate in the metabolic processes of the body. Minerals in the body are divided into two groups. The first group includes those that are contained in relatively large quantities: calcium, phosphorus, potassium, sodium, magnesium, chlorine, etc. The second group consists of substances contained in negligible quantities - the so-called trace elements: copper, zinc, cobalt, manganese, iodine , fluorine, etc. Mineral salts are involved in the formation of the skeletal system, in the body's water metabolism, maintain the salt composition of the blood unchanged. In the process of metabolism, mineral salts are excreted from the body and must be systematically supplied with food. Of the 3.5 kg of mineral salts contained in the human body, more than 1 kg is calcium. In combination with other salts, calcium forms the mineral basis of bone tissue and teeth; it is necessary for the normal functioning of the nervous system and muscle tissue. It has been determined that the need for an adult in calcium is 0.8-1 g per day, children and adolescents - 1-2 g, pregnant women and nursing mothers - up to 2 g. Cheese is the richest source of calcium, the content of which depends on the method of protein coagulation . The greatest amount of calcium is found in hard pressed cheeses, the least - in soft, as well as in cheeses with a high level of lactic acid fermentation. Eating 100 g of rennet cheese, a person satisfies his daily need for calcium.

In addition to calcium, cheese is rich in phosphorus. So, 100 g of cheese contains 400-600 mg of phosphorus, which is about one third of a person's daily requirement.

The content of fat-soluble vitamins in cheese (A, D, E) is related to the fat content of the product. Academician A. A. Pokrovsky attributed cheese to one of the most important sources of fat-soluble vitamin A. This vitamin is a protector of the skin, mucous membranes, and a regulator of growth and vision. With a lack of it, the eyes quickly get tired, the person sees poorly, especially at dusk, the skin becomes dry and flaky. Dry mucous membranes cause cough, tracheitis. The body's need for it is 1500 mcg per day. 100 g of hard rennet cheese (such as Dutch) contains approximately 200 micrograms of vitamin A.

Cheese also contains a large amount of water-soluble vitamins, especially group B.

Cheese is one of the most important sources of vitamin B2 (riboflavin). This vitamin was first discovered in milk. It participates in the processes of tissue respiration, contributes to the production of energy in the body. This vitamin is especially necessary for children: its deficiency causes a slowdown in growth and development. The human need for this vitamin is 2500-3500 mcg per day. Its content in 100 g of cheese is 400-500 mcg.
Cheese is also a source of vitamin B12. This is the only vitamin in nature that contains a metal - cobalt, which is involved in a number of metabolic processes and plays an important role in human life. Vitamin B12 is used to treat pernicious anemia and a number of other diseases. The required amount of this vitamin - 15-20 mcg per day - a person should receive with food. 100 cheese contains approximately 1 microgram of vitamin B12.

Cheese also contains vitamin B1 (thiamine), which prevents diseases of the peripheral nervous system, vitamin H (biotin) and some others.

The energy value of cheeses depends on the type of cheese, the content and composition of solids, fat, and ranges from 250 to 450 kcal per 100g of the product.

The enormous benefits of cheese were noticed even by our distant ancestors, who, having barely learned how to breed cows and goats, quickly mastered the science of making cheese and further improved it.

What is cheese made from?

Cheese is made from cow, goat, sheep milk, using various technologies, with the addition of special mold and other ingredients. To date, there is a wide selection of varieties of this product.

In order to make 1 kg of natural cheese, you need about 10 - 11 liters of natural cow's milk, sourdough, clotting elements of animal origin, calcium chloride and salt. But, that's not all: after manufacturing, it must lie down for another 30 - 60 days until fully cooked, depending on the variety. It can be concluded that quality cheese will never be cheap.

Cheese will not harm when losing weight, if it is not abused, and you know which varieties accompany this process. The composition of cheeses contains a set of amino acids important for the body: methionine, lysine and tryptophan. In the diet of an athlete, cheese is not the last place.

For weight loss, hard cheeses are suitable, the fat content of which is from 9 to 17%, however, hard cheeses are also high in calories and high in fat, you should pay attention to this moment when choosing a product. It is possible to use cheese with a fat content of 18-25%, but a very small amount. There is too much fat in soft cheeses, it is better not to use such cheeses.

Useful properties of cheese:

The use of cheese normalizes metabolic processes in the body, restores digestion. Cheese is rich in phosphorus and milk calcium, it perfectly strengthens tooth enamel and bone tissue, it can be used by people with lactose intolerance.

Cheese is indicated for use by people with a weak skeletal system or tuberculosis, because it has a rich mineral composition. Useful for women during pregnancy and lactation, is an integral part of baby food, has a positive effect on the body of the elderly. A choice should be made in favor of low-fat, hard cheeses, since processed cheeses or blue cheeses are undesirable in the diet of children.

The protein, which is part of the cheese, is absorbed better than milk. According to the content of amino acids, cheese protein is similar to the protein in the human body, so the usefulness of eating cheese increases. Regular consumption of cheese can improve the condition of the skin, hair, nails, regulate sleep and relieve stress. The high content of Vitamin A in cheese has a positive effect on vision.

Different varieties of cheese differ in taste and useful properties. For example, cheeses such as Camembert or Brie have a positive effect on bowel function. They contain mold, which in its composition is close to penicillin, contributes to the normalization of the intestines.

Vitamins and Minerals:

Take, for example, low-calorie, cheddar cheese.

According to research, 100 grams of Cheddar contains:

Calories in Cheddar Cheese: 173 calories per 100 grams

Glycemic index (GI) of Cheddar cheese = 0
Proteins - 24.35 g
Fats - 7 g
Carbohydrates - 1.91 g
Water - 63.1 g
Ash - 3.64 g

Vitamins:

Vitamin A (Retinol) - 0.06 mg
Vitamin B1 (Thiamin) - 0.012 mg
Vitamin B2 (Riboflavin) - 0.221 mg
Vitamin B4 (Choline) - 15.4 mg
Vitamin B5 (Pantothenic acid) - 0.183 mg
Vitamin B6 (Pyridoxine) - 0.045 mg
Vitamin B9 (Folic Acid) 11 mcg
Vitamin B12 (Cobalamin) - 0.49 mcg
Vitamin D (Calciferol) - 0.1 mcg
Vitamin E (Alpha tocopherol, TE) - 0.06 mg
Vitamin K (Phylloquinone) - 0.6 mcg
Vitamin PP, NE - 0.051 mg

Macronutrients:

Potassium - 66 mg
Calcium - 415 mg
Magnesium - 16 mg
Sodium - 612 mg
Phosphorus - 484 mg

Trace elements:

Iron - 0.42 mg
Manganese - 0.006 mg
Copper - 21 mcg
Selenium - 14.5 mcg
Fluorine - 34.9 mcg
Zinc - 1.82 mg

Varieties of healthy cheeses:

Tofu

This cheese with a fat content of about 1.5 - 4% is almost the ideal choice for losing weight. Produced from soy milk, it is considered curd.

The benefit of tofu cheese is that it contains high quality protein (8g). A significant amount of Calcium makes it an excellent product for older people, helps prevent osteoporosis.

The calorie content of Tofu is quite low and amounts to 85 calories per 100 grams.

ricotta

For the preparation of such cheese, whey is used, which remains after the manufacture of more fatty types.

Ricotta from cow's milk whey contains 8% fat, and from sheep's already 23%. Be careful when choosing! Calorie content of ricotta, from cow's milk, is 174 calories per 100 grams. Causes a quick feeling of fullness. Contains in its composition methionine - a sulfur-containing amino acid.

Feta

Soft Feta cheese, made from natural goat's milk or sheep's. As a result of preparation from goat's milk, the final % of fat content is reduced to 10 - 15%. When choosing this cheese, pay attention to what kind of milk this cheese is made from, because if it is from sheep's milk, the fat content in it will be higher.

Calorie Feta Cheese: 264 calories per 100 grams.

Adyghe cheese

In appearance, this cheese is more similar to cottage cheese, but it tastes like a yogurt drink. In the process of preparation, such cheese undergoes a pasteurization procedure at very high temperatures.

Adyghe cheese contains milk fats and proteins, which are absorbed by the body by 98%. 80 grams of Adyghe cheese contains the daily protein requirement for the human body. Low calorie content allows us to recommend it to people suffering from hypertension or gastrointestinal diseases.

The calorie content of Adyghe cheese is 264 calories per 100 grams. This cheese has received recognition from athletes.

Gaudette

This cheese is semi-hard, contains 7% fat. Easily digestible and high in calcium.

An excellent find for losing weight, because its calorie content is 199 calories per 100 grams. Using such a product, you can not worry so much about fats. However, you need to count calories and know the measure even in this version.

Harm of cheese for the body:

Cheese is rich in Calcium, but due to the large amount of fat, it is poorly absorbed. In this case, be sure to choose cheeses with a low fat percentage of 9 - 17%, they will saturate the body with calcium in sufficient quantities, and their fat content will be more suitable for losing weight.

Low-fat soft cheeses contain a lot of salt. During the production process, they ripen in a special brine. Use sparingly, but rather soak before use in clean water. Such cheeses are contraindicated for those who suffer from hypertension and women in the late stages of pregnancy.

Cheese contains the useful amino acid "Tryptophan", which has a beneficial effect on health, but if cheese is abused, this amino acid can provoke an increase in pressure, headaches, and insomnia.

The abuse of cheese provokes the development of atherosclerosis. Some cheeses contain bacteria that can trigger the development of a disease such as listeriosis.

How to choose healthy cheese?

When choosing cheese, be sure to read its composition. If the label says "Cheese product", then you do not need to take such cheese, since it contains no more than 20% natural milk, and everything else is palm, rapeseed or coconut oil, or other milk fat substitutes.

The rich yellow color of the cheese indicates that it contains artificial colors. Eating such low-quality products, the body is at risk of diseases of the cardiovascular system, atherosclerosis, and obesity.

You can get acquainted with the calorie content of dairy products in the Table of calorie content of dairy products.

Look for cheese in its original packaging, where its exact composition, shelf life, shelf life, maturation are prescribed, there is information about the manufacturer. The quality of the pieces of cheese that are separated from the main head can no longer be accurately determined.

Processed cheese is a mixture of several types of cheese with water and emulsifiers, which are subjected to a heating process.

You can tell the quality of a good aged cheese by its appearance. He has:

Color, density and taste, if it is ripe, change from crust to middle
Surface smooth, dull
The color of the cheese is not saturated yellow and not white (except goat)
The crust should be free of white spots and cracks.

Do not forget for a moment that you are in a state of weight loss. Pay attention to the fat content of the product you are using. Let me remind you that it is advisable to choose cheeses with 9 - 17% fat content, and know the measure, using even such a low-fat product.

Cheese is one of the most nutritious foods derived from milk.Nutritionists usually characterize the usefulness of a food product by its nutritional value. This is a characteristic that combines all useful properties (nutrient substances, energy potential, vitamins, organoleptic indicators, etc.).

Cheese has the highest nutritional and biological value compared to other food products. It contains all the nutrients necessary for the human body. In addition, cheese has a high biological value, which is determined by the quality of proteins, which characterize the correspondence of amino acids to the needs of the body and the degree of digestibility of the constituent parts of the product in the human body. The digestibility of proteins and fat contained in cheese reaches 95-97%.

The nutritional value of cheese is also determined by its high fat content. Cheese, depending on its type, contains up to 50% fat. Fat has more than twice the calories of protein. Milk fat, which has a relatively low melting point, is in a well emulsified state in cheese, so it is easily and quickly almost completely absorbed. In addition, milk fat contains phosphatides, mainly lecithin, which plays an important role in the process of digestion of food and the proper metabolism of fats in the human body.

It is known that human organism needs minerals that are part of tissues and participate in metabolic processes. Minerals in the body are divided into two groups. The first group includes those that are contained in relatively large quantities: calcium, phosphorus, potassium, sodium, magnesium, chlorine, etc. The second group consists of substances contained in negligible quantities - the so-called trace elements: copper, zinc, cobalt, manganese, iodine , fluorine, etc. Mineral salts are involved in the formation of the skeletal system, in the body's water metabolism, maintain the salt composition of the blood unchanged. In the process of metabolism, mineral salts are excreted from the body and must be systematically supplied with food. Of the 3.5 kg of mineral salts contained in the human body, more than 1 kg is calcium. In combination with other salts, calcium forms the mineral basis of bone tissue and teeth; it is necessary for the normal functioning of the nervous system and muscle tissue. Cheese is the richest source of calcium, the content of which depends on the way the protein coagulates. The greatest amount of calcium is found in hard pressed cheeses, the least - in soft, as well as in cheeses with a high level of lactic acid fermentation. Eating 100 g of rennet cheese, a person satisfies his daily need for calcium.

In addition to calcium, cheese is rich in phosphorus. So, 100 g of cheese contains 400-600 mg of phosphorus, which is about one third of a person's daily requirement.

Cheese also contains a large amount of water-soluble vitamins, especially group B.

Cheese is one of the most important sources of vitamin B2 (riboflavin). It participates in the processes of tissue respiration, contributes to the production of energy in the body. This vitamin is especially necessary for children: its deficiency causes a slowdown in growth and development. The human need for this vitamin is 2500-3500 mcg per day. Its content in 100 g of cheese is 400-500 mcg.

WITH It is also a source of vitamin B12. This is the only vitamin in nature that contains a metal - cobalt, which is involved in a number of metabolic processes and plays an important role in human life. Vitamin B12 is used to treat pernicious anemia and a number of other diseases. The required amount of this vitamin - 15-20 mcg per day - a person should receive with food. 100 cheese contains approximately 1 microgram of vitamin B12.

Cheese also contains vitamin B1 (thiamine), which prevents diseases of the peripheral nervous system, vitamin H (biotin) and some others.

The energy value of cheeses depends on the type of cheese, the content and composition of solids, fat and ranges from 250 to 450 kcal per 100 g of product.

Cheese is one of the healthiest foods. It is a source of useful and necessary substances for the body. A product made from milk or vegetable raw materials is saturated with fats, proteins and carbohydrates, as well as vitamins.

The product has been known to people for a long time. The first cheeses were obtained by chance in the process of maturation of milk and the preparation of cottage cheese from it. In villages and villages, as well as in all mountain settlements, to this day, a popular way of processing milk is the preparation of curd salted cheese - feta cheese.

Cheese classification

Cheeses can be classified according to various criteria. Technologists divide all cheeses into classes, subclasses, types and groups. The main criteria by which products can be distributed are:

microbiological properties;
organoleptic indicators;
technological parameters;
form;
chemical composition.

Merchandisers, nutritionists and culinary experts most often share this product by the method of preparation. Thus, rennet, sour-milk and processed cheeses are isolated.

Rennet cheeses, in turn, are divided into hard and soft. The criterion for classifying and separating cheeses into these types is humidity. For hard cheeses, this figure does not exceed 56%, while for soft cheeses it cannot be lower than 67%. A by-product in the preparation of hard and semi-hard cheeses is whey protein. The so-called whey cheeses are then brewed from it. Such products are characterized by low fat content, silky texture. Such products do not have a pronounced lactic acid aroma, but are very pleasant in taste. They also have a sweet aftertaste.

Dairy products are ripening (solid) and fresh. Among the cheeses of the listed varieties, brine and non-brine delicacies are distinguished, which, in turn, are divided into:

cottage cheese;
creamy;
domestic;
tea;
Adyghe.

A subspecies of sour-milk hard cheeses includes a special green cheese, which is prepared with sweet clover, fenugreek or basil.

In addition to all the above indicators, all cheeses are divided according to the technology of preparation and type of raw materials. So, traditional cheeses are made exclusively from whole raw milk, and industrial products are made from pasteurized dairy products.

In general, the division of cheeses into groups is a very complicated process, because the products simultaneously combine the characteristics of several subspecies. It is for this purpose that the so-called “commodity (commodity) classifier of cheeses” was created. This document is the same for all countries of the world and represents a kind of GOST. By adhering to the criteria specified in it, you can easily not only determine the main characteristics of the cheese, but also find out the taste of the product without cutting the head.

Hard cheeses

Hard cheeses are the most popular products all over the world. This is facilitated not only by the classic look of the delicacy that we are used to seeing in the photo, but also by the long shelf life without loss of taste and commercial qualities.

The preparation of hard cheeses takes from six months to several years. Almost all varieties of such delicacies are made by pressing. Features of the preparation processes of the product make it possible to obtain hard cheeses of several varieties. There are semi-solid, solid and extra-solid products.

It helps to classify hard cheeses by such a criterion as a territorial sign. Following it, culinary specialists distinguish such groups of delicacies as:

Swiss. Such products are pressed at high temperature. The workpiece is heated twice. The minimum ripening period for such a product is five months. The fat content of the finished treat can reach 50%.
Italian. The most famous cheese of this type is Parmesan. This product ripens for more than six months. Due to the high fat content, cheese of this variety crumbles when cut. Almost all Italian cheeses are fat and high in protein.
Dutch. Preforms of this type are pressed at low temperature. The cooking process involves multiple heating of the fermented milk mass. The method of preparation allows you to get a finished cheese of a delicate creamy yellow hue with a large number of miniature holes - "eyes". The products are classic cheeses with a medium fat content.
Cheddar. Cheeses of this type are obtained by pressing the workpiece at low temperature conditions, but with the cheddarization of the cheese mass. The peculiarities of the preparation of such cheese lead to the fact that the product on the cut is more like processed, but at the same time has a classic taste.
Latvian. Such cheeses are self-pressing products. The technology of their production is similar to the preparation of cheeses according to the Dutch method. As a result of a full cycle of this technology, cheeses known to many - "Russian" and "Kostromskoy" - are on the shelves.

The following list shows the most famous groups of cheeses. In fact, there are a huge number of them, and listing them all in one article will not work. Most domestic cheeses are classified as semi-hard. Such products are easily cut into thin slices and do not crumble. In addition, they have a low cost. High-quality "famous" cheeses are much more expensive.

Soft cheeses

Soft cheeses have a delicate texture inside the bars, but at the same time a very hard outer layer. Another feature of such products is a short shelf life.

Such products are considered elite and therefore have a rather high cost, almost equal to hard cheeses. The most famous representatives of soft cheeses are:

Camembert;
monster;
Limburian.

brynza or Adyghe cheese;
Mozzarella;
suluguni.

All of the listed varieties of dairy delicacies have a short shelf life and, after they are taken out of the brine, they can acquire not only the unpleasant smell of spoiled cheese, but also a bitter aftertaste.

Among soft cheeses, products that are consumed unripe are distinguished into a separate group. These include ricotta and marscapone.

Sour-milk

The category of sour-milk cheeses includes curd cheeses, divided by culinary specialists into ripening and non-ripening products. All such cheeses are perishable, and it is hardly possible to buy them far from the place of manufacture. Most often, these cheeses are national dishes.

The most famous of the huge range of such products is Indian paneer cheese. This product is not eaten in its pure form due to the fact that it is rather tasteless, but is used to make desserts and salads. Treats with this cheese can be called dietary.

Fused

In processed cheeses, it is customary to distinguish the following categories:

chunky;
sausages;
pasty;
sweet;
dining;
canned.

All processed cheeses are a delicacy made on the basis of ready-made hard or curd products. Pasty consistency is given to such cheeses with the help of special additives - melting salts. At home, processed snacks can be prepared from milk, fermented milk product and cottage cheese.

Species and varieties

There are a huge number of types, varieties and names of cheese. For example, the so-called cheese encyclopedias list about four hundred varieties of this delicacy produced in France. And that's just French!

In general, the assortment of cheeses is diverse. You can easily verify this by going to any grocery store. In a specialized cheese shop, you can generally “get lost”, and on the shelves you can easily choose a product for every taste.

In addition to traditional cheeses made from milk (cow, sheep or goat), you can see cheeses made from vegetable raw materials. Such products are in demand among convinced vegetarians, people who follow the principles of a healthy diet and observe restrictions (according to religious beliefs) in fasting. Vegetable cheeses (not to be confused with cheese products that are dangerous to health!) are in special demand among people who have embarked on the path of getting rid of extra pounds.

The main characteristics of the cheese varieties that are most often found on the shelves of our shops and supermarkets are listed in the table below..

Name	Classification	Qualities and distinctive properties
Mozzarella	Soft, salty.	A classic Italian product made from cow's milk. The fat content of this delicacy is 24%. This cheese has a slightly porous structure and perfectly retains its shape. It is not easy to cut into thin slices, but very easy to grate. The taste of the cheese is classic and does not differ from most neutral cheeses. Such cheese can have a different shape and size, but most often the product is sold in the form of large balls or braided.
Camembert		France is the origin of this cheese. The structure of the product resembles a pressed creamy dessert. The main feature of this cheese is its fusibility, which is achieved due to the oiliness of the product. It is difficult to prepare such cheese in large batches, so the product is prepared by hand. The cost of the delicacy is appropriate. The fat content of cheese is close to 45%.
		The origin of the product is Greece. The delicacy is prepared exclusively from sheep's milk, due to which the fat content of this product does not exceed 23%. The color of feta is usually white. The taste of this cheese is delicate, because it is early ripening. From the moment of fermentation to the use of the product for food, usually no more than fifty days pass. It is allowed to prepare this product from goat's milk, but then the exposure time increases to three months.
Parmesan	Extra hard.	Differs in duration of maturing and special hardness. Real Parmesan cannot be cut with a knife. This product is split with hammers, rubbed and used for sprinkling dishes. You can also eat this cheese in slices. On sale you can find "young" cheese, which is not as hard as the classic product. There is always an unsightly layer on the surface of Parmesan that looks like a dry bread crust with deep cracks. The fat content of the product is close to 30%.
Emmental (Algausian)		Belongs to the group of Swiss cheeses. The fat content of the product is 29%. The taste of this delicacy is spicy. On the cut of the slices, holes of various sizes of regular rounded shape are clearly visible. The color of the product is close to pale yellow. The surface of the cheese head is covered with a crust of natural origin. It is brown in color and has a nutty flavor. The heads of this cheese are gigantic in size, and the weight can exceed one hundred kilograms..
		Better known as blue cheese. This delicacy is made from sheep's milk. As a starter for such a delicacy, a yeast fungus grown on rye bread is used. Real Roquefort crumbles. Inside the product are bluish fibers of penicillin mold. Cheese has a specific taste and flavor, so not many people like it. The fat content of real Roquefort is low and amounts to 30%.
	Soft, whey.	This product is low in milk fat. By consistency, such cheese is more similar to a curd product than to a hard one. The taste of cheese is sweet. The product has no pronounced odor. The fat content of the product is low (at the level of 25% from sheep's milk and about 10% from cow's), so it is often used to make low-calorie desserts. The color of ricotta can vary from white-cream to yellow. It depends not so much on which animal the treat was prepared from, but on how the cheese was prepared.
		Similar to parmesan but does not have a thick coating on the outside. It tastes like cream cheeses, because there is almost no sourness in it. The product has a pronounced cheesy flavor, like all Swiss cheeses.
		English cheese, sour in taste, tinged with a nutty aftertaste. It belongs to low-fat cheeses, as it contains 32% fat.
Marscapone	Soft, curd.	The consistency is more like cream than cheese. The product has a high fat content, which reaches 75%. The composition of this cheese is similar to traditional cottage cheese. The taste of the product resembles butter. According to the tactile sensations, marscapone can be compared with grainy cream.
Edamic		Such cheese is always in the shape of a ball. The color of the outer layer of the product makes it easy to determine the age of the cheese head. Young edam is colored red, medium-ripened cheese is black.
Suluguni	Firm, salty.	The structure of the product is dense. Cheese visually resembles a processed variety, but is not. Before serving, the delicacy is stored in brine. Otherwise, it becomes covered with mold, the crust bursts, passing bacteria inside the bar. Cheese comes in different fat content. The indicator varies depending on the type of milk used to make the starter. Most often, the delicacy is brewed from sheep or goat milk, but milk from buffaloes is also used. Suluguni is always salty. This is due to the method of preparation.
Philadelphia	Curd.	Delicious spreadable cheese is made from cow's milk and cream. The technology of preparation of the product allows to achieve an airy consistency. The product does not need long maturation. A feature of the recipe of this cheese is the ability to adjust the fat content of the product in the range from 5 to 69%. Cheese has the ability to melt quickly. High-fat Philadelphia is used to make cheesecakes. On sale, this product can be found not only in its pure form: they produce a delicacy with herbs and spicy vegetables.
		Dutch cheese with large holes on the cut. Such a product has a sweetish aftertaste and a distinct cheese taste. The fat content of the product is 30%, so it can be used in dietary nutrition.
		A delicate product with a delicate taste without sourness, but with a pronounced taste of nuts. The fat content of cheese is 30%.
		Cheese from France. Its fat content is about 29%. The product is classified as blue cheese. The unusual way of aging the product gives the delicacy a sharp taste with fruity notes. This is because the workpiece is marinated in apple wine. The cooking technology allows you to color the cheese crust red. Wine yeast gives this shade to the delicacy.
Adyghe (brynza)	Soft, salty.	The taste of such cheese will allow you to determine from the milk of which animal the product was prepared. This is because the ripening period for such cheese is minimal: sometimes a delicacy is served at the table three weeks after preparation. All this time the product is in brine. This is what determines the specific taste of cheese.
		A classic Dutch product made from cow's milk. On the cut, this cheese has a yellow color. The taste of a medium and young product is nutty. Aged gouda cheese has a pungent flavor. The fat content of the product, regardless of the degree of ripening, is 48%. Young cheese of this series is cut without effort, and aged for more than a year, not everyone can cut it.
	Vegetable.	It is a product made from vegetable milk derived from soy. The product tastes like cheese or mozzarella, but is dietary. The fat content of the product is minimal (about 5 grams per 100 grams of product), and the protein content varies from five to ten percent. A feature of the preparation of this type of product is aging in soy sauce or wine, so red mold can be seen on the surface. Soy cheese hits the shelves in three commercial types: soft ("silk"), dense and lumpy.

Each type of cheese has its own unique aroma, taste and structure. You can evaluate the organoleptic properties and see the differences of any of the above cheeses only with the help of the so-called cheese plate.

Composition and nutritional value

Such indicators as the composition and nutritional value of cheese directly depend on the characteristics of the product used to prepare the cheese starter, its fat content and density.

Soft cheeses, especially those made from sheep's and goat's milk, will be moderately fatty and will contain large amounts of lactic acid bacteria and digestive enzymes. During heat treatment and dehydration, hard cheeses become fat, enriched with amino acids, but ultimately lose the living bacteria needed for the absorption of this product. The calorie content of cheese is related to the method of preparation and aging time: the longer the cheese “ripens”, the drier and more nutritious it will be.

All types of cheeses contain proteins, minerals and vitamins. Any such product is rich in calcium and magnesium, as well as vitamins D, C, E and the entire B group.

How to choose and save?

In order to enjoy cheese, you need to choose the right product and save it.

All varieties and varieties of cheese have their own shelf life after purchase. In order not to make a mistake in the choice, we recommend that you familiarize yourself with the information in the table.

	Temperature, degrees Celsius	Shelf life
	From minus four to plus eight.
	From zero to eight heat.	3 - 5 days.
Sour-milk	From zero to plus six.	10 - 14 days.
Pickled	About five above zero.	2 months, but exclusively in brine.
Fused	From minus four to plus five.

Hard and semi-hard cheeses can be stored in the freezer. In conditions of minus 18 degrees Celsius, the delicacy will be able to preserve its taste properties for three months. Frozen cheeses can be used for cooking dishes that require heat treatment. In its pure form, cheese cannot be used, as it will crumble or break when cut.

Pickled cheeses should be stored only in whey. It is important to know that the whitish film on the surface of the water should never be removed, as it performs protective functions. You should also be aware that it is best to wrap the lump of cheese with parchment paper or metal foil, rather than cellophane or cling film.

Any cheese of proper quality should have a delicate smell of milk, butter, nuts or mushrooms. A musty smell with a strong tangible acid is not the norm. It is better to refuse the purchase of such a product.

Use in cooking

Cheese is a versatile product, so its use in cooking is very wide. The product is used to prepare:

soups;
salads;
omelets;
sandwiches;
sandwiches and canapes;
cookies;
desserts.

Soft cheeses are used as fillings for pies and muffins. Pieces of some varieties of hard cheeses are fried in batter. Soft cheeses are wrapped in croissants and cheese “fingers” made of puff pastry. Sprinkle casseroles with cheese chips.

Many national and world-famous delicacies cannot be imagined without cheese, such as:

pizza;
cheesecake;
fondue;
paste;
lasagna;
khachapuri.

Smoked “pigtails”, beloved by many, are eaten as a beer snack. Pickled cheeses can be used in the preparation of rolls.

The best combinations

All types of cheeses go best with:

bread;
wine;
poultry meat;
mushrooms;
pork;
olives;
pasta;
celery
leafy greens;
honey;
nuts;
tomatoes;
strawberries
pineapples;
grapes;
pears.

The dairy product is "friends" with most herbs and spices. Culinaries around the world say that the best additives and spices for cheese will be:

nutmeg;
Melissa;
lovage;
basil;
cilantro;
sage;
rosemary;
fennel;
caraway;
parsley roots;
dill;
Provencal herbs;
white pepper;
paprika;
ground black pepper.

Garlic and ground red pepper are added to some cheese treats and seasoned with balsamic vinegar.

Making cheese at home

The process of making cheese at home is a rather troublesome task. You will need not only to know the technological differences, but also to clearly implement them. All those who decide to cook cheese at home need to be prepared for the fact that the taste of homemade delicacies will be different from the store. Although, in contrast to the organoleptic features of homemade cheese, you can put its benefits for the body. A homemade product will be of a much higher quality than a store-bought treat.

In order to get high-quality cheese, you need not only to have all the components at hand (milk, vegetable raw materials, starters, spices, etc.), but also special utensils for making cheese: molds, presses, thermometers and other special-purpose equipment.

The main differences in the technology of making hard, soft and processed cheese are listed below.

Hard cheeses are made using rennet and lactic acid starter, which are added to the main product. These substances work like yeast and curdle milk proteins. The result is a sourdough that looks like soft cottage cheese. The prepared mass is heated to the desired temperature a certain number of times, the whey is separated and a blank is formed.
Soft cheeses are made from warm milk, into which concentrated milk whey is poured. The dairy product is allowed to mature naturally, after which the product is formed according to a certain technology. It is in soft cheeses that spices and herbs are most often put.

Knowing the features and rules of cooking, you can easily cook a variety of cheeses at home. It is even easier to cook Adyghe cheese or cheese paste like a processed product.

Beneficial features

Absolutely all cheeses are beneficial. They are sources of amino acids. Maintaining this indicator in the norm prevents dehydration of the body and prevents premature aging of the skin.

All cheeses are prepared using natural fermentation technology, so they have a beneficial effect on the functioning of the gastrointestinal tract. Blue cheeses speed up the metabolism and help resist bacterial infections inside the human body.

Regular consumption of cheeses allows you to maintain a normal amount of calcium. Children and the elderly are especially in need of cheese, because due to the processes taking place in their bodies, they need an increased amount of minerals.

Cheeses of all kinds are shown as a restorative therapeutic diet. You also need to eat any variety of this product:

pregnant and lactating women;
sick with tuberculosis;
people with weakened immune systems.

Regular consumption of cheeses has a beneficial effect on vision and tooth enamel, and also helps to preserve and enhance the beauty of hair and nails. Low-fat cheeses are allowed to be included in diets for weight loss.

Harm and contraindications of the product

Cheese can bring not only benefits, but also harm. The product is contraindicated for people suffering from constipation and individual milk intolerance.

Limit cheese consumption to 50 grams per day for those who are sick:

stomach ulcer;
hypertension;
atherosclerosis.

Cheese abuse can cause insomnia and headaches.

In general, cheese does more good than harm, so in no case should you deny yourself a piece of goodies for breakfast or dinner!

Scientists have proven that some smells tend to cause appetite. These include the rich, pleasant and multifaceted aroma of cheese. You can give a piquant shade with the help of the cheese itself or its replacement - flavoring. Who can turn down crunchy chips or cheddar crackers? And in confectionery and bakery products, the creamy flavor is simply irreplaceable! But according to technology, it is far from always possible and necessary to use natural raw materials, because you can get by with a convenient substitute: the “Cheese” flavoring will make it possible to add the smell of processed cheese or fragrant parmesan to any product.

It's easy to buy: place an order online in a supermarket for a confectioner, and you will get the best nutritional supplements for your production or home use. It does not matter whether you are in Moscow or Novosibirsk, our website provides delivery to anywhere in Russia. Separately, it is worth mentioning the price: if you want to buy the “Cheese” flavoring inexpensively, you will like our offer! We provide products from professional manufacturers at a cost that is unrivaled by competitors.

Where Food Flavors Are Used Cheese

Nutritional supplements are ubiquitous today. And "Cheese" in this regard is no exception. Since it can be produced both in powder and liquid form, this significantly expands the scope of its use.

Cheesy flavoring is often sprinkled on chips or other snacks, and is included in many recipes for cookies and other baked goods. You can also use it to create sauces, mousses or soufflés with a pronounced taste of cheeses.
Liquid essence is also added to the cheeses themselves to reduce the cost and simplify the technology of their production: it is poured into milk in the required volume. The result is a delicious cheese with a rich aroma.
At home, food flavorings "Cheese" are also useful: they can be included in recipes for salads or sauces for them, added to confectionery and unsweetened pastries.
Cheese flavoring is worth buying for those who are on a diet: thanks to it, you can diversify the taste of unleavened cereals or bread.

There are many options for using this attractive smell, but to get a really high-quality product, contact VTC Moscow - we have a wide selection of flavors with shades of different types of cheese, suitable for any recipe.