Curd composition, useful properties and product types

Cottage cheese belongs to the category of fermented milk products, being a source of protein and calcium. It is simply necessary for the full vital activity of the body, especially for building cells and forming bone tissue in children during growth and development. Cottage cheese is of three kinds, distinguishes between them the level of fat content. Get a valuable product by souring milk in a natural way, or with the addition of special enzymes.

The composition of cottage cheese is unique, balanced and indispensable for baby food. Unfortunately, not all children love the classic look of the product. But not a single young gourmet refused to give up a curd casserole, flavored with sour cream, or from a berry dessert with a milk base. Cottage cheese refers to foods that are introduced into the baby's nutrition from an early age. In addition, it does not cause allergies and is very easily absorbed by the child's body. Its use is an excellent prevention of anemia and rickets.

For adults, the composition of cottage cheese is valuable in terms of protein content. People who lead an active lifestyle and exercise, protein is necessary for building muscle tissue. Unloading days on curd give amazing results, and diets exist innumerable on the basis of this product. Calorie in it is quite low, fat content is reduced, carbohydrates are small, and a valuable protein is enough.

The chemical composition of cottage cheese is an ideal combination of minerals and vitamins, organic acids, cholesterol, proteins, fats and carbohydrates. The quantitative composition of different types of product, differing from each other by fat content, does not change significantly.

In the curd composition are substances that have antibacterial effect, due to which it is extremely useful in diseases of the digestive system, tk. Its regular consumption leads to the destruction of putrefactive flora. Useful cottage cheese for diseases of the nervous system, atherosclerosis, diabetes. In diseases of the musculoskeletal system, it is recommended to use a dairy product, fermented by the addition of calcium chloride.

Low-fat curd, the composition of which is deprived of fat, is prepared from skim milk. There is an opinion that calcium is not absorbed from this type of product. This is not so, it is useful on a par with other types of cottage cheese. Its use is appropriate when dietary nutrition is observed.

Fatty sorts of cottage cheese are prepared from milk with a fat content of not less than eighteen percent. There is one more kind - grain cottage cheese, which has a longer shelf life and a larger volume.

Cottage cheese is the basis for cheese - no less than a healthy dairy product. On the basis of cottage cheese, you can cook a variety of dishes. Basically they are some kind of baking. You can use milk delicacy to create desserts. Fantasizing with the addition of fruit, jelly, multi-colored marmalade, nuts and chocolate crumbs, you can prepare an unforgettable masterpiece of culinary art. Well, the priceless composition of cottage cheese will make it more useful.