How to choose the right cottage cheese: expert advice

Cottage cheese is a fermented milk product that is obtained by fermenting milk and separating whey. Cottage cheese is common in Eastern and Northern Europe. In Asia, America and the countries of Central Europe, the product we know is rarely found under the familiar name, where cottage cheese is often equated with young cheese.

Cottage cheese can be of different types:

  • fat-free (0%),
  • non-greasy (1.8%),
  • classic (4-18%),
  • bold (19-23%),
  • grained (4-7%).

According to GOST, cottage cheese can be made from whole, normalized, skim, reconstituted milk or their mixtures.

Cottage cheese is a popular healthy food product. It contains a lot of protein (18 g per 100 g of product) with a low amount of carbohydrates and fat (except for fatty grades) and saturates well. Thanks to its neutral taste, cottage cheese is combined with sweet and savory additives. It can be used as a standalone dish, adding sour cream, jam, nuts, fruits and dried fruits, or you can prepare all kinds of dishes from it - from cheesecakes and curd casseroles to checks .

Fat-free foods contain the least calories, but due to the lack of fat, they are poorly saturated, which can lead to further overeating. Keeping a low-fat diet for a long time should be under the supervision of a doctor. The American Heart Association recommends to consume daily no more than two or three servings of yogurt, milk, cheese or cottage cheese of medium fat content.

When choosing cottage cheese, pay attention to the composition, shelf life and taste of the product. The "right" cottage cheese contains only two ingredients: milk and sourdough.

Shelf life can vary from a day and a half to a month, depending on the packaging methods.

If the package says "curd product", "curd", "curd mass" - before you do not curd. Most likely, the composition contains vegetable fats, sugar and other additives.

Elena Sarattseva

Deputy Head of the Roskachestvo

- In the production of cottage cheese, the use of stabilizers, thickeners, dyes and preservatives is not allowed. The longest shelf life of cottage cheese in a vacuum package is up to 30 days.

Cottage cheese in parchment packaging or foil is stored less - most often no more than seven days. The shortest shelf life of a product sold by weight is only 36 hours.

Cottage cheese is called exclusively "cottage cheese", everything else is its derivatives with the addition of extraneous ingredients. Sometimes on the packaging they write "Cottage cheese friable" or "Home-made cottage cheese". There are no such names in GOST; this is a marketing move to attract attention.

From July 1 of this year, stores are required to exhibit separately natural dairy products and products containing vegetable fats . Shelves are marked with appropriate signs.

On the shelves of stores are dozens of types of cottage cheese in different packaging and from different manufacturers. But presence in a famous supermarket does not guarantee the safety and benefits of the product.

Elena Sarattseva

Deputy Head of Roskachestvo

- Legislation are violated by even by major manufacturers by adding prohibited ingredients and not indicating them on the packaging.

Quality cottage cheese should have a white color. Any deviation from white always indicates falsification. Gray indicates that the manufacturer could use soy protein. If milk fat is replaced by vegetable fat, the curd will be yellowish or yellow. The exception is cottage cheese with a fat content of 18%, produced from milk in the summer season.

It has a slight yellowish tint.

Some manufacturers add starch to the composition of the curd to retain moisture and create the structure of the curd. For people with diabetes, starch is contraindicated - it negatively affects blood sugar. The presence of preservatives and improvers reduces the amount of protein and calcium in the composition.



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