Curd is a traditional product for Eastern, Northern, and Central Europe. For its production, milk is fermented and whey is drained, obtaining a protein mass. We will find out together with an expert what are the benefits and harms of cottage cheese for the body.
Types of cottage cheese
There are several types of cottage cheese, which differ in the method of preparation: ordinary crumbly, soft, and grained. Also, cottage cheese is traditionally divided by fat content – this product can be either completely fat-free or very high-calorie. Cottage cheese is made from the milk of various animals, but the cow is most often used.
The history of the appearance of cottage cheese in nutrition
In ancient Rome, cottage cheese was obtained by fermenting milk with a clot of a special substance extracted from the stomachs of calves and lambs. The rennet is secreted by the stomach cells of dairy lambs and calves, it is he who curdles milk.
Until now, cottage cheese is not widespread all over the world. For example, in China, it is almost impossible to find it, while in England cottage cheese is still considered a young cheese.
Earlier the word “sir” meant both cheese and cottage cheese. That is why curd cottage cheese pancakes, which are popular for breakfast, are still called “cheese” names. The word “curd” comes from the Russian “tvorog”, which translates as “milk made solid.” In Slavic countries, there is a tradition of preparing Easter cake from cottage cheese for the Orthodox holiday of Easter.
There is a debate on which syllable in the word “curd” is the correct emphasis. In fact, both are correct.
The benefits of cottage cheese
Cottage cheese is one of the richest foods incomplete protein. When making curd, animal milk protein folds – denatures, and becomes more accessible for digestion by enzymes. Therefore, cottage cheese is easily digestible and does not cause a feeling of heaviness. After eating cottage cheese, less hydrochloric acid and gastric enzymes are released than for fresh milk, which makes it “easy” for digestion.
This fermented milk product contains a lot of calcium, as well as vitamins of groups B, C. Cottage cheese strengthens bones and improves the condition of cartilage tissue. It is a great way to prevent osteoporosis, a disease in which bones become brittle. Osteoporosis often occurs in old age. Cottage cheese is also good for children, as calcium and protein are essential for the active growth and development of bones and muscles.
Cottage cheese improves fat metabolism, therefore it is often recommended as a prophylaxis for diseases of the heart and blood vessels, as well as for obesity. Also, cottage cheese has a diuretic, that is, a diuretic effect, which is useful for people with edema.
Calorie content per 100 grams of 5% cottage cheese 121 kcal
Proteins 17.2 g
Fat 5 g
Carbohydrates 1.8 g
The harm of cottage cheese
Cottage cheese rarely causes allergies, but it can develop in people with intolerance to milk proteins.
Cottage cheese is a high-protein product, it should be used with caution in case of kidney disease, as it can aggravate kidney failure.
The use of cottage cheese in medicine
Cottage cheese is considered a hypoallergenic product, it can be consumed even by people with lactose intolerance. In this disease, not enough enzyme is produced that breaks down lactose from dairy products.
Since this product is easily digestible, it is recommended for dietary and sports nutrition, as well as for people with increased secretion of hydrochloric acid.
The use of cottage cheese in cooking
Cottage cheese is a universal product; it is eaten as an independent dish, added to pies, salads, and puddings. Cottage cheese with honey, sour cream, or even herbs, garlic, and salt are very tasty.
How to choose and store cottage cheese?
Cottage cheese is sold by weight and in various packages. It is best when you can familiarize yourself with the composition of the product. Good cottage cheese should contain nothing but milk, a sourdough from lactic acid cultures, calcium chloride, and rennet. If the composition contains starch, milk fat substitutes, soy, etc., this is not cottage cheese, but a curd product. Thus, manufacturers increase the volume of raw materials, and the quality, like the taste, deteriorates.
Fresh cottage cheese smells like a fermented milk product, but not too harsh. The consistency is different, depending on the type. Loose cottage cheese looks like small lumps. Grain – large-shaped grains in cream or milk. Soft, pasty curd is usually sold in briquettes.
Cottage cheese is stored only in the refrigerator. The term depends on the type – dry crumbly cottage cheese is stored the longest – up to 5 days. In special vacuum packages, cottage cheese can lie for up to 30 days, this must be specified on the package. After opening, the curd is best consumed within 12 hours.