We all remember very well how in our childhoodGrandmothers and mothers talked about how useful and tasty this product is. Indeed, the benefits of cottage cheese are difficult to underestimate. It contains many essential vitamins, minerals, protein and amino acids. All these indicators put cottage cheese on one of the leading places in terms of usefulness for the human body among other dairy and dairy products.
In modern times, many people with largeattention to their health, especially to weight. Observing numerous diets, they choose products with reduced calorie content. This circumstance pushes the producers of dairy and sour-milk products to produce food products with low energy value.
Not spared this trend and our "old friend"- cottage cheese. The idea of making a tasty and healthy product attractive for losing weight was embodied in the creation of low-fat cottage cheese. This product differs from the classic analogue lower calorie. This is achieved by reducing the fat content in the raw materials - milk. Thus, it turns out low-fat cottage cheese, the benefits and harms of which cause constant controversy as nutritionists, and ordinary consumers.
As mentioned earlier, the beloved product of allproduced on the basis of cow's milk, subjected to pasteurization. Raw materials normalized whole or skimmed with the addition of buttermilk. In order to obtain cottage cheese from milk, a special ferment is added to the initial products, consisting of a pure culture of lactic acid bacteria. Additionally, rennet, pepsin or calcium chloride solution can be administered. The clot obtained during the process is separated from the serum. This is a ready-to-use product. It is packaged in packaging for sale to the consumer or serves as a raw material for confectionery production. It is important to note that in the production of cottage cheese, which will not be subjected to heat treatment before direct ingestion, only pasteurized milk, which is devoid of any microorganisms, is used.
Cottage cheese is prepared in this classic way.The benefits and harms of fermented milk products are directly dependent on the feedstock, as well as on the correctness of the technological process in compliance with all controlled parameters.
If you just such a low-fat cottage cheese- the benefits and harm in it comply with the regulations. This means that there will be no negative consequences from its consumption. An exception may be people with individual intolerance to products and the presence of certain chronic diseases.
If you subject all kinds of cottage cheese to fat classification, you can select the following products:
Among the variety of these foods you canto choose a cottage cheese that is acceptable in taste and quality. People who are inclined to count calories and meticulously make up their daily diet, choose the option with a lower energy value. The benefits and harms of soft, soft, nonfat cottage cheese raise some doubts. Is the diet product inferior to its more high-calorie "fellow"? Does the primordial product along with the extracted milk fat lose its beneficial properties? Does it acquire harmful qualities?
Let's think about how fat and low-fat cottage cheese differ in composition. The benefits and harms of each product are due to their composition.
Classic curd with a fat content of at least 9% contains the following substances, which, of course, benefit the human body:
Сбалансированный природный состав этого продукта makes even skeptics stop arguing about whether curd is useful. Cottage cheese, the benefits and damages of which are incommensurable among themselves, is the most valuable product for people weakened by the disease, since it contributes to the speedy restoration and normalization of all the most important functions of the body.
Nutritionists still advise with some caution to consume cottage cheese in the following cases:
This group should be restricted to use.
Classical curd cheeseable to be stored in the refrigerator for no more than two days at a temperature below + 8˚С. After that, bacteria begin to actively proliferate in the product, and the processes of protein decay occur. If you eat expired cottage cheese, you can get a serious poisoning. Be sure to pay attention to the shelf life of the product! If the manufacturer specifies a shelf life greater than 2-3 days, then it means that preservatives have been added to the curd. The only thing that can extend the life of a product is vacuum packaging. Cottage cheese can be stored in it for 30 days. An important condition - the integrity of the package should not be violated. After opening the vacuumized product, it should be consumed within 2 days.
Now let's take a closer look at whatis a low-fat cottage cheese. Benefit or harm lies in this mysterious product? In fact, this cottage cheese differs from the one described above in its nutritional and energy value. In low-fat cottage cheese fat content is minimized. This gives it the properties of a diet product. This means that all or almost all of the milk fat was removed from the raw material, milk. Losing weight, it gives people the opportunity to use this product and not be afraid of being overweight.
But whether all the healing benefits of cottage cheese? Fat-free cottage cheese together with a high-calorie component partially or completely loses the following substances and properties:
Judge for yourself what cottage cheese can give your body.defatted? The benefits or harms of cottage cheese with reduced calories cause disagreement among nutritionists. Some say that this product loses most of its surprisingly beneficial properties along with fat. Others argue that a light product is becoming available for people with obesity and atherosclerosis. Oddly enough, both of them are right in their own way.
By itself, low-fat cottage cheese is not bad.When it is eaten, the body receives valuable easily digestible protein, vitamins, trace elements and other biologically active substances. But the thing is that not many will like the "lean" taste of such cottage cheese. It may seem empty or sour to some. Entrepreneurial manufacturers of dairy products quickly found a suitable solution. They began to add sugar or other sweeteners, flavors, fruit or berry fillers to low-fat cottage cheese. Most of them are of synthetic nature and are foreign to the body. Think about what can be beneficial for your body to bring such cottage cheese? Fat-free cottage cheese, the benefit and harm of which is in doubt, is a product saturated with flavors and preservatives. Think about what is good in such a "low-calorie" diet?
By adding sweeteners, the energythe value of the product may exceed that of fatty classic cottage cheese. The chemical components that improve the taste can imbalance the body, disrupt metabolic processes and cause some diseases. Thus, sweet cheating can bring serious health troubles.
Nutrition Specialists AdviseThe question is reasonable. If you do not have a serious illness (atherosclerosis or renal failure), then do not fall into hysteria about the dilemma: what fat content is better and healthier to eat? Fighting overweight should be competent. It is better to eat classic cottage cheese, enjoy its wonderful creamy taste and enrich your body with unique natural beneficial substances. And calories can very easily be spent by training in the gym or jogging in a shady park. Be healthy and enjoy life!
