Cottage cheese is considered to be one of the most useful fermented milk products. What is in the composition of cottage cheese - you will learn from this article. This traditional fermented milk protein product has many useful properties: medicinal, dietary and food. Cottage cheese is produced as follows: whole pasteurized or skim milk is fermented and then the whey is removed from the resulting portion.
It is used as an independent dish, and is used in cooking various culinary masterpieces. These include syrniki, manniki, cottage cheese, pies, vareniki, casseroles and cheesecakes. In the shops you can easily find cottage cheese in glaze with various fillings, curd mass with nuts, dried fruits , marmalade, pieces of fruit.
What does cottage cheese consist of?
The curd contains proteins, fats and carbohydrates. The protein in the curd is one of the leading components: up to 14-18%, while fat can be kept up to 16%, milk sugar is contained in about 2.4-2.8%.
The amino acid composition of the cottage cheese is extremely rich: about 5,825 mg of various amino acids are included per 100 grams of the 18% fat content: leucine, valine, phenylalanine, lysine, methionine, tryptophan and threonine are included.
In the curd contains calcium, phosphorus, magnesium and iron. All these necessary substances contribute to the development of the human body from an infant age and are beneficial to the very old age. Cottage cheese and dishes with its content are extremely nutritious - they contain proteins that are associated with calcium and phosphorus salts. All this improves the work of the gastrointestinal tract and digestion.
Cottage cheese is recommended to be included in the daily diet , thanks to the benefits that it can bring to the human body.