What is useful cottage cheese for the human body. Cottage cheese - the benefits and harms of body health Excessive consumption of cottage cheese

The protagonist of this article, as you already understood, is cottage cheese, its benefits and harms to the body, how it affects the health of women and men, whether it is needed for older people and how important it is for children and pregnant women.

Cottage cheese is not an unfamiliar and little-known product, and I think that not only adults, but also children know that it is useful. I'm sure they often hear the following phrase from their parents: "Eat cottage cheese, it's very healthy." So why is it useful?

A little history about cottage cheese

But before we start talking about the benefits and harms of cottage cheese, let's look into the past of this product.

History is silent about how people learned to make cottage cheese, suggest that it was by accident, but this product has been known for a long time. There is a record of Roman scribes dated to the 1st century AD and it said that cottage cheese was a favorite product among different segments of the population.

According to an ancient legend, God Krishna considered cottage cheese a gift from Mother Nature because of the beneficial effect of this product on the human body.

In ancient Russia, they also knew and loved cottage cheese, though they called it cheese, apparently since those times the name of a popular and beloved by many dishes has come to us - syrniki.

Under Peter I, hard cheeses appeared in Russia, and therefore it was necessary to separate the names of products. We borrowed from the Poles and Ukrainians, their version is cottage cheese, but we just changed the emphasis and got the Russian version - cottage cheese. Apparently, therefore, it is not forbidden to emphasize any letter “o”, so feel free to speak the way you are used to, this will not be a mistake.

Where did the word "curd" come from? Experts in this field associate it with the word "create" and there is an explanation for this. After all, before it appears on our table, it must be done, there is even an entry in one old book on nutrition - “curds were made from milk.”

Cottage cheese - benefits for the human body

In order to understand what benefits, and maybe harm, cottage cheese brings to our body, we will evaluate its composition.
Cottage cheese is a product obtained from milk, but not immediately, but in stages. First, curdled milk is made from milk, adding a special lactic ferment to it, and then, by heating, the liquid is separated - whey, and cottage cheese remains, a kind of milk concentrate, which took all the best from it.

The chemical composition of cottage cheese:

• vitamins A, B, C, D, PP;
• proteins;
• enzymes;
• fats;
• carbohydrates - lactose (milk sugar), galactose;
• minerals - the main phosphorus, calcium, iron, as well as many others, such as fluorine, zinc, selenium, magnesium, sodium, potassium;
• hormones.

Nutritional value of cottage cheese:

Well, the composition of cottage cheese is quite impressive, but before talking about the benefits of cottage cheese for humans, I would like to reveal a little information about some of its useful substances.

• Let's start with the most important nutrient that cottage cheese is rich in - protein. The protein found in cottage cheese is an animal protein, it contains a more complete and balanced composition of essential and non-essential amino acids when compared to vegetable protein sources. Also, vegetable protein during digestion can be accompanied by fermentation, bloating, and the formation of gases. When digesting milk protein, such negative factors do not occur.
• And now let's compare the proteins of cottage cheese and meat - of course, meat products contain more protein, but it has such a drawback as a longer and more difficult digestion process, and for better absorption it is necessary to add plant foods (greens, fresh vegetables). In its pure form, meat can cause the rapid multiplication of putrefactive bacteria in the digestive tract, which in turn can provoke serious intestinal diseases. Because of the milk protein, such problems do not happen.

Of course, if a person has good health, then such deficiencies in vegetable and meat protein will not cause much discomfort, but for people who have problems with the gastrointestinal tract, with the functioning of the liver and kidneys, this can be a significant disadvantage. Therefore, for such people, cottage cheese will be an excellent source of protein; of all dairy products, it is the easiest to digest.

• What else is interesting about cottage cheese in terms of the protein it contains. There are proteins (proteins) that are digested for a long time, and there are easily digestible ones. Cottage cheese contains a complex protein, it contains both, so this product can be eaten at any time of the day, you just need to take into account its fat content.
• Speaking of fats, our body also needs them, you can read about it. The advantage of milk fat is that it is considered easily digestible, it is especially important for people with serious liver diseases to know that cottage cheese will be useful for them, unlike other fatty foods.
• By the content of carbohydrates - cottage cheese does not go ahead of the rest, it has a fairly low content. But, for example, for people with diabetes, this is a big plus.

Considering the nutritional value of cottage cheese, I have already talked about some of its beneficial properties and positive effects on our body. But this is only a small part of the benefits of cottage cheese.

1. We have already concluded that the nutrients found in cottage cheese are quite easily absorbed by our bodies. It also helps other foods to be more easily digested, so cottage cheese is good to combine with different foods, even with spicy foods. Cottage cheese is able to neutralize the effect of spicy foods.
2. If you care about the health of the cardiovascular system of your body, then cottage cheese will help you. It lowers cholesterol, participates in the process of blood formation, thins the blood, normalizes blood pressure, helps strengthen the heart muscle.
3. Cottage cheese promotes the formation of hemoglobin in the blood, reduces the risk of atherosclerosis, contributes to the overall strengthening of the nervous system, so cottage cheese is an excellent replacement for antidepressants.
4. The high protein content makes cottage cheese a product that works to improve our immunity, thereby protecting our body from bacteria, viruses, cancer.
5. Cottage cheese, or rather the beneficial bacteria that it contains, improve the microflora, so it is recommended to eat cottage cheese while taking antibiotics.
6. The antifungal effect of cottage cheese is used even in the fight against dandruff. To do this, you need to make a mask for the scalp from soft grated cottage cheese, although you need to walk with this mask for at least an hour.
7. We all know how important calcium is for the body, its deficiency can cause diseases such as rickets, osteoporosis and other diseases associated with the musculoskeletal system. But for the formation of a full-fledged skeletal system, phosphorus is also needed. So cottage cheese is rich in both calcium and phosphorus. It also strengthens hair, nails, teeth.
8. They said about the benefits for the hair, but cottage cheese is also very good for the skin. It is often used in cosmetology for various masks, due to the content of vitamins and trace elements necessary for the skin. For an example, watch one of the cottage cheese masks in the video:

Doctors from different areas recommend including cottage cheese in our diet for heart diseases and gastrointestinal disorders, as well as liver, gallbladder, etc. Do not exclude cottage cheese and nutritionists - low-fat cottage cheese is present in many diets for weight loss and is recommended for fasting days.

As you can see, the benefits of cottage cheese are obvious, and for everyone, regardless of gender and age. But I will still dwell on some of the individual characteristics of cottage cheese.

The benefits of cottage cheese for children

Of course, cottage cheese is very useful for children. The balanced composition of useful substances of cottage cheese makes it an indispensable product of baby food, providing the child's body with harmonious growth and development.

It does not irritate the mucous membrane of the baby's stomach, so they begin to introduce it as complementary foods from the age of 6 months.

Health benefits of cottage cheese for women

• I have already talked about the antifungal effect of cottage cheese, so it is useful for women, as it can prevent thrush.
• Pregnant women should definitely include cottage cheese in their diet, it should actually be the No. 1 product, since it contains very important components for the normal development of the fetus, and will also make nutrition complete and without additional stress on the gastrointestinal tract for the woman herself. After all, if, for example, a pregnant woman does not consume dairy products in sufficient quantities, then the child will take the missing substances from the female body, and this will naturally affect the health of the pregnant woman, there may be problems with teeth, brittle bones and other negative effects.

• At a later age, especially during menopause, women begin to have calcium deficiency, which can lead to problems with the musculoskeletal system, irritability appears - including cottage cheese in your diet can help the body cope with this difficult period in a woman's life.

Health benefits of cottage cheese for men

Cottage cheese contains casein protein, so this product is very popular with athletes, it is slowly broken down in the body, promotes muscle growth.

B vitamins, as well as zinc and selenium, which are part of cottage cheese, contribute to the production of natural testosterone, so it is important for men to include cottage cheese in their diet for normal hormonal levels and male strength.

What is useful cottage cheese for the elderly

• In addition to the above-mentioned beneficial properties of cottage cheese, which have a beneficial effect on people of any age, I would like to note that cottage cheese helps older people cope with problems associated with high cholesterol.
• Often in the body of older people milk is not absorbed (lactose intolerance), there is not so much lactose in cottage cheese, so it, unlike milk, is easily absorbed.

Cottage cheese - harm to the body

We learned about the benefits of cottage cheese, whether there is harm from cottage cheese to a person.

Daily maximum rate consumption of cottage cheese for an adult - 200 gr.

Why such a limitation if it is so useful. I never get tired of repeating - every useful product has its own “but”.

1. The casein protein contained in cottage cheese contributes to the formation of edema, in particular swelling of the joints, and can also cause an autoimmune disease, so it is important to comply with the norm, especially for the elderly.
2. An excess of animal fats can contribute to clogging of the liver ducts.
3. Do not take cottage cheese if you are allergic to milk proteins.

The biggest “BUT” of this dairy product is its quality, because our body will benefit only from real cottage cheese, and not from the curd product, which is now so much in our supermarkets.

This concludes my conversation about cottage cheese, about its benefits and harm to the body. I hope the information was interesting and useful for you.

Elena Kasatova. See you by the fireplace.

The beneficial properties of cottage cheese, a fermented milk product obtained by fermenting whole milk, followed by the removal of the released liquid (whey), are known to each of us. It is valued for its nutritional value, 100% digestibility, taste characteristics and medicinal properties.

Cottage cheese is consumed fresh or with all kinds of additives (pasta, sour cream, fruits, berries, jam, syrup, jam, confiture, honey, yogurt, cream, sugar, dried fruits, vanillin, cinnamon, garlic, leafy greens, vegetable oils, eggs etc.).

It is also included in the recipe of many dishes prepared by baking, frying, whipping, boiling, grinding. The following cottage cheese products are popular in cooking: cheesecakes, casseroles, cheesecakes, pies, dumplings, pies, sweet curd mass, desserts, cold savory snacks, salads.

Useful properties of cottage cheese and calories

The undoubted benefits of cottage cheese for the body are due to the biologically active compounds present in it. The amount of fat in the product depends on the type and method of manufacture. Tocopherols, folic acid and vitamin B12 are found only in varieties of cottage cheese, the fat content of which is above 19%.

All types of cottage cheese contain casein - concentrated milk protein, carbohydrates (lactose), ash, small doses of vitamins (A, beta-carotene and group B, PP), mineral salts of sodium, potassium, magnesium, zinc, copper, calcium, iron, phosphorus , amino acids (including methionine and tryptophan).

The calorie content of the product depends on the amount of fat present in it:

• fatty cottage cheese (19-23% fat content) has an energy value of 232 kcal / 100 g of the product;
• classic cottage cheese (9%) - 159 kcal / 100 gr;
• bold cottage cheese (5%) - 121 kcal / 100 gr;
• fat-free cottage cheese (less than 1%) - 79 kcal / 100 gr.

The regular inclusion of cottage cheese and dishes in the recipe of which it is included in the menu helps to increase the amount of hemoglobin and improve blood composition. The product activates the processes of regeneration of cells of the nervous system, thereby improving the conduction of nerve impulses.

Due to the high concentration of calcium, which is in a form easily accessible to cells, cottage cheese strengthens bone tissue.

Curd is especially valued for its diuretic properties - by activating urination, the body is freed from excess fluid in the tissues, which helps to eliminate edema of various origins. Methionine in the composition of various varieties of cottage cheese prevents fatty degeneration of the liver and the development of obesity in this organ.

A high concentration of readily available proteins (casein) contributes to an increase in muscle mass. Biologically active compounds in cottage cheese improve the body's resistance and the state of the immune system, normalize the microflora in the intestines and rid the body of toxins, decay products and fecal blockages.

Many housewives are concerned about the question, does cottage cheese lose its properties when frozen? Nutritionists agree that after proper defrosting, all the beneficial qualities of the product are preserved. Cottage cheese is frozen at a temperature below -18ºС.

In this form, it can be stored for 6 to 8 months.

For eating, it is thawed for 10 hours, placed on the middle shelf of the refrigerator, after which the released liquid must be drained. Further, cottage cheese is used in the usual way - cooking or fresh inclusion in the diet.

Cottage cheese - benefits and harms to the body

According to experienced nutritionists, cottage cheese should be included in the treatment and preventive nutrition of patients with pathologies of the heart and blood vessels, liver, and gastrointestinal tract. The product has lipotropic qualities, that is, it improves lipid metabolism, making it indispensable in the diet of people suffering from obesity, atherosclerosis, and hypertension.

The product is required in the diet of both pregnant women and nursing mothers, and children, and adolescents, and adults, and the elderly suffering from osteoporosis. The need for cottage cheese increases with fractures and problems in the joints. Most athletes use this fermented milk product daily to build muscle mass and replenish protein deficiency.

Scientists have proven that the amount of enzymes and gastric juice secreted in the gastrointestinal tract for splitting cottage cheese is several times lower than when digesting whole or fermented milk. That is why cottage cheese, which does not irritate the walls of the stomach, is part of most diets aimed at treating diseases of the digestive system.

Benefits for Women

The benefits of cottage cheese for women are invaluable - thanks to the essential acids tryptophan and methionine, it normalizes the emotional background and improves mood, which is especially important during the period of hormonal changes in the female body (puberty, menstruation, PMS, pregnancy, postpartum recovery, menopause).

According to doctors, cottage cheese should be an integral part of the diet of pregnant women who especially need high doses of calcium, which is spent on building the baby's skeletal system. Healing components of dietary types of the product are indispensable during lactation. They are completely absorbed by the mother's body and come to the newborn along with breast milk.

Fat-free cottage cheese has gained particular popularity in recent years. Its benefits and harms lie in the minimum amount of fat and the technology of manufacturing from skimmed milk by lactic acid fermentation as a result of the introduction of starter cultures. Like all low lipid foods, it is useful in the diet of people seeking to slim down.

In low-fat cottage cheese, the maximum concentration of calcium, phosphorus and vitamin PP is noted. It is this type of product that most effectively strengthens bones, teeth, improves the elasticity of blood vessels, and heals the intestinal microflora.

Low-fat varieties are especially appreciated in dietary tables with limited fat intake, for example, diet No. 5 for pancreatitis.

Fatty types of cottage cheese, including country cottage cheese, are contraindicated in the diet of patients suffering from serious kidney diseases and having problems with the pancreas, as well as in situations where it is necessary to limit the intake of protein compounds and calcium.

It is undesirable to use cottage cheese with a fat content of more than 5% for those who follow a diet aimed at losing weight. Higher lipid concentrations can cause unwanted body fat gain. It is also worth abandoning a high-fat product for those who have an increased level of low-density lipoproteins (bad cholesterol).

According to the recommendations of experienced nutritionists, the daily portion of cottage cheese for an adult healthy person should not exceed 0.3 kg. High doses of protein compounds that enter the body with food can cause kidney problems. Children's portions depend on the age of the child and the recommendations of a qualified pediatrician.

The ratio of benefits and harms in cottage cheese is determined by the method of its manufacture and the quality of the product. Naturally, the maximum amount of biologically active compounds contains a product obtained at home by fermenting natural whole milk.

You should not eat cottage cheese with an expired shelf life, as pathogenic microflora, in particular E. coli, is actively developing in it. It is undesirable to purchase the product in places of spontaneous trade, since the sale of cottage cheese is carried out in unsanitary conditions. Also, when buying it from hands, from unverified sellers, you cannot be insured against their uncleanliness.

Give up sweet curd cheeses, so popular lately. They contain a lot of sugar, its substitutes, preservatives, emulsifiers, stabilizers, synthetic flavors, sweeteners. It is better to prepare a dessert for your child by whipping cottage cheese with honey, berries or fruits in a food processor, and sprinkling it with natural dark chocolate.

Be sure to include cottage cheese in the daily diet of adults and children. This will help prevent calcium leaching and relieve you of brittle bones, as well as strengthen the body and increase vitality.

Be healthy!

Who does not know this excellent dairy product. A person begins to consume it from childhood. Cottage cheese is one of the oldest fermented milk products known to mankind. It was prepared by the inhabitants of Ancient Rome, the ancient Slavs and many other peoples. In Russia, cottage cheese was obtained from ordinary sour milk - yogurt. It was placed in a clay pot for several hours in a heated oven, and then taken out and this hot mixture was poured into a linen bag to drain the whey. Then they put it under the press and got the curd. This method is still used now. The benefits and harms of cottage cheese have long been well studied by specialists from medicine and nutrition, and now we will analyze them.

• Everyone knows that the benefits of cottage cheese are in the incredible content of calcium, which is extremely important for a person, especially in childhood for the formation of bones, the growth of teeth, nails and hair.
• It turns out that the benefits of cottage cheese are already laid down by the very recipe for its preparation, since in this case all the most important and necessary substances for the human body are extracted from milk and remain in the cottage cheese.

Of course, the main thing is proteins, which are precisely what are extremely necessary for the formation of bone tissue. Thanks to this, its benefits are invaluable for babies and pregnant women.

• And although it is known, and there are quite a few, other tasty and healthy foods that contain proteins in abundance, for example, cottage cheese is still preferred, because, unlike meat, it is digested faster and easier, taking much less energy.

• In addition, its benefit is that the process of its absorption by the body is much easier than when digesting meat or legumes. Meat, for example, in order for it to be broken down in the stomach, needs additional enzymes of plant origin, and the digestion of legumes is accompanied by a host of side, harmful and unpleasant effects, such as bloating, increased gas formation, and so on.

• The benefit of cottage cheese is that it is a well-balanced and easily digestible product. Its regular use in food can increase the tone of the body, fill it with minerals and vitamins that are vital.
• Cottage cheese is able to improve the functioning of the digestive organs and strengthen the state of the human nervous system.

Contraindications to the use of cottage cheese

All this is true, because it contains lactose, a variety of amino acids, minerals such as phosphorus, iron and calcium. Also, enzymes and hormones, fats, carbon dioxide and various vitamins, including A, B, C, D and others, and the aforementioned protein are in abundance.

• The benefit of cottage cheese is that due to the high protein content, biochemical reactions are accelerated and the risks of a number of diseases are prevented, which include diseases of the pancreas and liver.
• Also, this product helps to avoid allergic reactions, improves immunity and reduces body fatigue.
• Amino acids are useful in that a person in the process of life is forced to constantly replenish them from the outside, since the body cannot produce them on its own in sufficient quantities. And in this, the benefits of cottage cheese are generally invaluable.

The fats extracted by a person from cottage cheese are a reserve source of energy, and the low content of carbohydrates in it makes it an excellent dietary product.

• The mineral elements found in cottage cheese, in addition to participating in the construction of bone tissue, help regulate the level of hemoglobin in the blood.

Harm of cottage cheese

• In general, cottage cheese is an extremely positive product, therefore, the harm of cottage cheese can only manifest itself in the event of the purchase of a poor-quality or improperly stored product.
• And the biggest harm is cottage cheese, which was made at home from spontaneously sour milk. At the same time, harmful microorganisms will inevitably end up in the curd.

All this is extremely important to consider and understand that the benefits and harms of cottage cheese depend on its freshness and proper preparation.

In 100 grams. cottage cheese contains

• The nutritional value
• vitamins
• Macronutrients
• trace elements

• Calorie content 155.3 kcal.
• Proteins 16.7 gr.
• Fats 9 gr.
• Carbohydrates 2 gr.

• A 0.08 mg.
• PP 0.4 mg.
• B1 0.04 mg.
• B2 0.3 mg.
• C 0.5 mg.
• PP 3.1722 mg.

• Calcium 164 mg.
• Magnesium 23 mg.
• Sodium 41 mg.
• Potassium 112 mg.
• Phosphorus 220 mg.

• Iron 0.4 mg.

When losing weight

Despite the high calorie content, cottage cheese is effectively used in dietary nutrition. It is actively used by athletes after training to build muscle, as it is a source of protein. It can be the main or additional product for a diet or fasting days.

according to fat content is divided into:

• fatty (more than 18%);
• classic (4-18%);
• lean (1-4%);
• low fat / dietary (0%).

Benefit

A diet with flaxseed oil is ideal for the balance of nutrients. It contains calcium and unsaturated fatty acids.

By itself, a fermented milk product is good for the body. The combination of it with linseed oil complements each other perfectly. Calcium contained in cottage cheese will be absorbed under the influence of unsaturated fatty acids included in the composition of flaxseed oil. The low-fat cottage cheese used in this diet will help you lose weight and keep in shape.

German researcher Johanna Budwig found that combining flaxseed oil with cottage cheese helps fight cancer.

Harm of cottage cheese with linseed oil

Cottage cheese with linseed oil is contraindicated in bloating due to the laxative effect of the product. If you are allergic to a particular product. And vitamin B12 deficiency. These are the main reasons for those who are going to stick to such a diet.

Fat cottage cheese

Cottage cheese with a fat content of 18% is considered fat. It is useful in that it contains folic acid, which is necessary for women. Thanks to vitamin A, it is good for the eyes. It contains a large amount of sulfur, which is involved in metabolic processes and normalizes blood sugar. Chlorine relieves puffiness. Cottage cheese with a high fat content is used to feed sick and debilitated children.

Fat-free cottage cheese is a useless product. So advertised fat-free products, in fact, are useless. Fatty acids must be present in order for calcium to be absorbed.

Fat-free cottage cheese is not recommended for weight loss, as well as for pregnant women. And often, unscrupulous manufacturers add thickeners and stabilizers to the composition to improve the taste of a skimmed fermented milk product. And then it becomes harmful from useless. When losing weight, low-fat cottage cheese is better.

Homemade cottage cheese benefits and harms

The main rules for preparing a delicious curd product:

• There are two cooking methods: without heating and with heating. The difference between these methods is the speed of preparation. Without heating, the cottage cheese turns out more tender.
• The fatter the milk, the fatter the cottage cheese. Of the village milk, the fermented milk product is the fattest.
• It can also be made from kefir of any fat content. They ate from expired kefir only in a heated way.
• The taste of the resulting product depends on kefir or milk. Therefore, saving on them is not worth it.
• Cottage cheese is prepared in a stainless steel dish with a thick bottom. It burns in enamelware.
• When preparing homemade cottage cheese, calcium chloride is sometimes added. It is a clear liquid that can be bought at a pharmacy. It is added to enrich the cottage cheese with calcium and enhance the taste.
• Curd is thrown into a colander lined with gauze. And under it put a container for whey. If the cottage cheese is left in a colander, it will be more moist.
• If you want to get crumbly and non-moist cottage cheese, then gauze with cottage cheese must be hung up so that the whey is glass. Whey can be used in the preparation of other dishes, such as pancakes.
• To give shape, they put oppression on it.
• Homemade cottage cheese is stored in the refrigerator for up to 4 days.

Goat curd

Goat and cow milk are almost the same in composition, but goat milk is better absorbed by our body. Therefore, goat's milk curd has the same properties. Goat milk has no obvious contraindications. The only thing is, if you use it often, then you are provided with extra pounds.

Albumin cottage cheese harm and benefit

Albumin curd is a dietary product made from whey. It contains virtually no fat. It contains a protein called albumin. It is suitable for the nutrition of patients with diabetes. It can be combined with any fillers and is therefore widely used in the confectionery industry.

Due to the high content of protein and a negligible amount of fat, albumin curd is used in nutrition by athletes to build muscle.

Albumin cottage cheese contains proteins, phosphorus, calcium, magnesium, iron and vitamins of groups B, A, C, PP. Its use has a positive effect on the work of the gastrointestinal tract and the maintenance of immunity. It is recommended to include in the diet of pregnant and lactating women. The only contraindication is the use of more than 400g per day. Otherwise, health problems may arise in patients with gout and acute renal failure. Also in obese people.

Powdered milk curd

Powdered cow's milk is a product obtained from whole cow's milk by drying at a temperature of 180 degrees, and then sieved. Powdered milk curd is a product made from reconstituted milk. That is, it retains all the useful properties as if it were made from ordinary pasteurized milk. The only difference is in terms of storage.

Melted cottage cheese benefits and harms

Melted is low in calories, as it contains few carbohydrates, this is its usefulness. Therefore, it is suitable for various diets. It has a cream color and a delicate sweetish caramel taste.

The benefits of using cottage cheese from baked milk are that it lowers cholesterol, strengthens the cardiovascular muscle, prevents rickets, improves hormonal levels and prevents cancer.

Benefits for Women

Since cottage cheese contains tryptophan and methionine, its use is beneficial for a woman's body. Thanks to these substances, mood improves, which is important during menopause and PMS. Calcium strengthens nails, improves the condition of hair and blood vessels.

For and children

Cottage cheese must be present in the diet of children. Protein and calcium are the basis for the formation of the bones of a growing organism. Calcium deficiency leads to diseases of the spine and osteoporosis. Cottage cheese is better absorbed by the child's body than kefir. And vitamin B2 has a positive effect on vision. Contraindication is individual intolerance, as well as kidney disease.

In complementary foods, cottage cheese is introduced to children from 8 months, starting with a teaspoon and gradually increasing to 40 grams by the year. Children's cottage cheese should not contain dyes, preservatives and aromatic substances. For better absorption of calcium by the child's body, vitamin D is introduced into the cottage cheese for baby food.

For men

Protein is essential for the male body to build muscle. Calcium strengthens bones and teeth. The use of cottage cheese is the prevention of atherosclerosis.

Sports activities for men lead to sprains and fractures. Homemade cottage cheese will help you recover quickly.

Cottage cheese in the morning: when is the best time to eat

The best time to eat cottage cheese:

From 10 am to 11 am and from 4 pm to 5 pm, but no later than 7 pm

The daily norm of cottage cheese is 200g per day. Since the protein contained in the cottage cheese loads the kidneys.

More fat is better to eat for breakfast. In the morning, the pancreas works more actively and it is easier for it to process protein. It is useful to eat cottage cheese in the morning for people engaged in heavy physical labor.

What is better to combine

In order for calcium from cottage cheese to be absorbed more efficiently, it must be properly combined with other products. Desserts such as cottage cheese with sour cream, cottage cheese with sugar and cottage cheese with honey will be healthy and tasty for the body. Simply mix these products and the dessert is ready.

How to store

• Children -36 hours;
• Cottage cheese casseroles - 48 hours;
• Products with cottage cheese - 24 hours;

Even in ancient times, people knew about the benefits of cottage cheese, which in Russia was called cheese. Modern scientists have proven that the properties of this product are due to its composition. When curd, which is curdled milk separated from whey, is cooked, milk fat and protein are released.

Protein is a building material for the human body, for the formation of muscle, bone and other tissues in the human body, therefore, women also need to comply with the norms for protein intake. To adhere to this norm, it is enough to eat only 300 grams of cottage cheese per day, while it is not necessary to consume meat or eggs.

Curd contains proteins such as choline, casein and methionine, which are excellent substitutes for other proteins of animal origin.

In the process of curdling, milk protein becomes easier for the enzymes of gastric juice to break down, so curd is better absorbed than milk. Experiments show that less is allocated for the processing of cottage cheese in the stomach than for the breakdown of milk or kefir.

Minerals, which are part of cottage cheese, are also beneficial for the body. Calcium promotes the growth and strengthening of bones, cartilage and teeth, this mineral is necessary for diseases of the heart, kidneys, rickets,. Also, cottage cheese has a lot of potassium, which has a positive effect on the work of the heart, magnesium, which is necessary for the functioning of cells and nervous tissue, sodium, iron, chlorine, phosphorus.

Vitamins of group B in the composition of cottage cheese play an important role in metabolism and protect against atherosclerosis, vitamin C improves immunity, vitamin A increases visual acuity. Amino acids are a good prophylactic against liver diseases. Also, cottage cheese is included in the composition of diets for diseases of the kidneys, gastrointestinal tract, respiratory system, heart and blood vessels. It regulates the level of hemoglobin in the blood, reduces inflammation on the skin, eliminates pain in the joints.

Is cottage cheese harmful?

It is not always and not for everyone to eat cottage cheese. It contains quite a lot of fat, so people suffering from excess weight or high cholesterol levels in the blood are advised to eat fat-free cottage cheese. Such a product has the same amount of nutrients, but its fat content is reduced from 18 or 15% to 1.8 or 1%. It saturates the body, brings a large amount of nutrients, but has few calories, so it is ideal for diet food.

But healthy people with normal cholesterol levels can also eat regular fatty cottage cheese, the amount of fat in its composition is not harmful.

Also, you can not use this product for diseases associated with calcium metabolism in the body. It is undesirable to eat cottage cheese mass or curds with sugar and flavors in the composition, especially for those who have high blood sugar levels. To make the taste more pleasant, you can add slices of banana, apple, dried fruit. After the expiration date, cottage cheese can lead to indigestion.

The first indirect documentary references to cottage cheese can be found in the civilization of Mesopotamia. This product was actively used in ancient Rome. On the territory of Ancient Russia, cottage cheese was called cheese, respectively, any dishes based on it received a root similar in sound.

The name of the product, revered by the Slavs, took root so strongly that it was used for a long period of time even after hard cheeses appeared in everyday life. Modern methods of preservation were not yet known at that time, therefore, cottage cheese was practically not stored unchanged - it was pressed, placed in an oven, and after the moisture came out, it was placed in pots and poured with ghee. In this form, the cellar product could be stored for months.

Compound

Cottage cheese consists of a large number of a wide variety of components, the concentration of which strongly depends on the type of cottage cheese and its fat content.

Percentage and component composition:

1. Water - from 64 to 70 percent;
2. Proteins - from 14 to 18 percent;
3. Fats (including saturated and monounsaturated) - from 0.1 to 18 percent;
4. Carbohydrates (lactose and galactose) - from 1 to 1.5 percent;
5. Ash - from 1 to 1.2 percent.

Also, cottage cheese contains a number of minerals and vitamins:

1. Vitamins: A, B1, B2, B4, B5, B6, B9, PP, C, E, B12, H beta-carotene;
2. Minerals - sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, selenium, manganese, molybdenum and fluorine;
3. Replaceable and irreplaceable amino acids - arginine, valine, histidine, isoleucine, leucine, lysine, methiodin, cysteine, threonine, tryptophan, phenylalanine, tyrosine, alanine, glycine, proline, serine, aspartic and glutamic acids.

Types of cottage cheese

First of all, cottage cheese is divided according to its consumer properties:

1. Classical. Has a fat content of 4 to 18 percent;
2. Non-greasy. Bold version of cottage cheese 1.8 percent;
3. Fatty. Most often, a home-made non-winnowed product with a fat content of 19 to 23 percent;
4. Fat-free. Fat is present only in trace amounts, less than 0.1 percent;
5. Calcined. Cottage cheese, additionally saturated with calcium;
6. Curd with additives. They are usually nuts, raisins, candied fruits, dried fruits, various jams and preserves.

In addition, the product is also divided according to the method of production:

1. Classic-traditional. It has two variations - acid and acid-rennet. In the first case, it is prepared from skimmed milk, the coagulation process occurs due to lactic acid and fermentation under the action of starter cultures. The second option is the use of lactic acid bacteria and rennet;
2. Separated. The base product (pre-refined milk) can be separated to produce skimmed milk and 50–55 percent cream. Next, cottage cheese is produced from the fat-free substrate using acid-rennet coagulation, and after cooling, a small amount of previously obtained cream is added to the finished product.

Another cottage cheese is divided by consistency:

1. Grain. Classic "home" product;
2. Pasty. It has an oily texture in the form of a homogeneous mixture.

Calorie content and nutritional value of cottage cheese

The total calorie content of cottage cheese is very much dependent on its fat content. So, the energy value of a dietary product is only 700 kcal per kilogram. Low-fat and bold types have a calorie content of 860 and 1560 kcal / kg, respectively. The energy value of fatty cottage cheese can reach 2260–2500 kcal per kilogram of product.

The mass composition also partly depends on the type of cottage cheese. The typical nutritional value of the most popular and widespread product in terms of 100 grams of weight corresponding to modern GOSTs (bold cottage cheese, 9 percent) is as follows:

1. Proteins - 18 grams;
2. Fats - 9 grams;
3. Carbohydrates - 3 grams;
4. Water - 67.8 grams;
5. Ash components - 1 gram;
6. Dietary fiber - absent.

As mentioned above, depending on the fat content of the cottage cheese and the method of its preparation, the nutritional value can vary between 5-15 percent.

Curd is not just recommended for use, regardless of age and gender, as an extremely useful product in all aspects. Its unique natural composition, as well as many types of products, makes it possible to introduce a fermented milk product into a number of general and specific diets.

First of all, fat-free cottage cheese is recommended for children from 5 years old, pregnant women and nursing mothers as products rich in calcium and phosphorus salts, essential amino acids - these elements have a beneficial effect on bone growth, as well as the activity of the entire cardiovascular system. In addition, the multicomponent mineral composition will be useful for patients with tuberculosis and anemia, for patients with kidney and liver problems, as it perfectly normalizes metabolic processes and removes excess fluid from the body.

Low-fat types of cottage cheese are often prescribed for gout and obesity, as an alternative to meat and fish, a product that contains proteins in a fairly high concentration. The yeast and acidophilic colonies of bacteria that are part of the cottage cheese have a positive effect on the restoration of the intestinal microflora, respectively, they are suitable for a wide variety of diseases of the gastrointestinal tract (except for dystrophic-systemic ones). Do not forget about the product and those who have problems with bad hair, nails, teeth - the mandatory three meals a day of the above food in its pure form will significantly improve the condition of these body components.

Fat varieties of cottage cheese are an excellent useful and high-calorie source of body recovery after major operations - it is often recommended by nutritionists to anyone who needs a full and enhanced diet.

The vitamin composition of cottage cheese is not as impressive as the mineral one, however, a high concentration of elements of groups B, D allows you to use it as an element of a therapeutic diet in cases of atherosclerosis, as well as a prophylactic against night blindness, problems with the musculoskeletal system, premature aging, a number of other diseases.

Cottage cheese can be used not only for food - creams, ointments, face and body masks are made from it at home, even burns are treated.

Dangerous properties of cottage cheese

In some cases, cottage cheese can be dangerous to human health. We describe the most typical cases:

1. Uncontrolled use of the product. Cottage cheese (especially its fatty types) is a fairly high-calorie product. The recommended dosage of the first use is 100 grams 3-4 times a week. If you significantly exceed this dosage on an ongoing basis, then the risks of obesity increase, and atherosclerosis may also develop against the background of an increase in cholesterol levels. Also, an excess of calcium can affect the deterioration of the cardiovascular system.
2. Absolute protein intolerance or oversaturation of the body with it. A number of people may have an absolute intolerance to any protein food - cottage cheese is categorically contraindicated for them. Also, the absence of restrictions on the use of products against the background of a monotonous menu can provoke a change in the balance of protein in the body, which in the first place will greatly affect the kidneys from the negative side.
3. Prohibition of use in case of serious health problems. Doctors recommend significantly limiting the intake or completely abandoning the use of cottage cheese for food in case of destructive systemic pathologies of the kidneys, liver and gastrointestinal tract in the stage of decompensation. Such patients are prescribed a super-strict diet, and nutrients are introduced mainly by drip.
4. Shelf life. A very commonplace, but common reason for the harm of cottage cheese is the expiration of its shelf life. Being a natural product of animal origin, cottage cheese spoils rather quickly and can be stored for no more than 4-5 days even at a low temperature in the refrigerator. After this period, pathogenic microflora may begin to multiply in the home product, leading to poisoning and even a broad spectrum bacterial infection. Industrial options in aseptic vacuum packaging with preservatives have longer shelf life, but in any case, pay attention to them when purchasing the product. Appropriate expiration dates? It is better to refuse such food or, in extreme cases, give it a thorough heat treatment, making cheesecakes, casseroles or any other dish, but not eating it raw.

How to make homemade cottage cheese?

Most often, cottage cheese at home is made from milk. Below is a classic cooking recipe - relatively simple and effective.

1. Take a sufficient amount of milk (2-3 liters), pour it into a saucepan, cover with a lid and put it in a warm place for a day so that the primary product turns sour. Optionally, add a few tablespoons of low-fat sour cream to the liquid - this will give the future product a slight sourness;
2. At the end of the day, make sure that the milk is really sour, then place the pan with the liquid in a large container (if your milk is in a 3-liter container, then you need to place the pan in a 5-liter or 7-liter one), coinciding with original height. Fill the gap between the above dishes with plain water;
3. Put the "double pan" on a slow fire, then temporarily do not move away from the stove and watch the milk. As it slowly boils, a yellowish liquid will begin to emerge and separation will occur. Turn off the stove immediately and remove our containers from it. A vessel with sour milk after heat treatment must be cooled to room temperature;
4. Take a large sieve, put gauze in 2 layers on its inner bottom. Use a large spoon to scoop up the substrate from the pot and place it on the cheesecloth. Partially filling the sieve, lift the edges of the gauze from the sides and tie them into a kind of bag - it can be hung by a knot for whey to drain;
5. After 15–20 minutes, open the "bags" - the product remaining inside is homemade cottage cheese.

1. Large clots, laid out on a sieve from a pan, are best cut even in a container to a small size, and then placed on gauze;
2. Carefully monitor the process of boiling sour milk and be sure to wait for the moment of coagulation and the formation of a yellowish liquid, then immediately remove it from the stove. When the substrate is overheated, the cottage cheese will be crayons and crumbly, while underheating it will become sour;
3. To get the most dense cottage cheese, after laying it out on gauze and tying a knot, put a clean kitchen board on the “bag” and create an additional burden (by placing, for example, a jar of jam);
4. The whey remaining after the curd preparation procedure can be used to create delicious kvass, jelly or kissel.

Curd from kefir

Cottage cheese can be prepared not only from milk - kefir is often used for this. There are quite a few similar recipes for preparing the above product, both by the classical method and forced, by heating on the stove or in the microwave. However, here we will present an alternative option for creating cottage cheese from kefir - by freezing. Suddenly? But it is very simple and effective, moreover, without actually applying any effort.

1. Place the package with the base product in the freezer, preferably in the evening. By morning, kefir will completely freeze;
2. In the morning, carefully open the package and place the resulting rectangular bar to thaw on a sieve, which must first be lined with gauze in 2 layers. After 8–10 hours at room temperature, the whey will drain completely, leaving delicious tender cottage cheese on cheesecloth, pasty consistency, very similar in taste to ricotta.

Cottage cheese recipes step by step

In the world over the past millennia, hundreds of the most diverse recipes for cottage cheese dishes have been created - they differ in local characteristics, color, and manufacturing method. Below are the options for classic Eastern European cuisine, the most adapted and in demand in the post-Soviet space.

Syrniki is a classic Slavic dish that could be found on the table of any family that regularly uses dairy and sour-milk products for food. They are healthy, nutritious, easy to prepare, suitable for everyday diet.

Ingredients:

1. Half a kilo of medium-fat cottage cheese;
2. Three tablespoons of flour;
3. 2-3 tablespoons of sugar;
4. Several fresh eggs;
5. Sunflower oil, 50 grams of raisins, flour.

Cooking:

1. Rinse and steam the raisins in warm water;
2. Mix cottage cheese with sugar and carefully rub through a sieve with medium cells;
3. Add the cooked eggs and 1 cup flour to the mixture. As it should, knead the resulting consistency, then pour in the raisins and mix thoroughly again;
4. Prepare a work surface with breading (a thin layer of flour on a board). Lightly moisten your hands and form small cakes from the prepared dough, rolling them in flour;
5. Leave the prepared cakes for 10 minutes, then roll them again in breading;
6. Pour a sufficient amount of oil into the pan, heat the dishes over low heat and fry the cakes for 1.5–2 minutes on each side until fully cooked;
7. Ready cheesecakes are served hot, if necessary, sour cream is added to them in a separate bowl.

1. Fry the cakes until a golden crust forms, preferably covering the pan with a lid - so the cheesecakes will turn out juicy and soft;
2. Do not use a lot of breading - this will spoil the taste of the final product;
3. The dough should be thick, not sticky to the hands and look like a classic curd mass;
4. Fresh dry cottage cheese is suitable for cheesecakes - so their taste will be perfect.

Cottage cheese casserole is an ancient Slavic version of British pudding and Italian lasagna, a tasty, healthy and relatively easy-to-prepare dish that is equally loved by both old and young.

Ingredients:

1. 300 grams of cottage cheese;
2. 4 tablespoons of semolina;
3. ½ cup sour cream 15% fat;
4. 2 eggs;
5. 4 tablespoons of sugar;
6. 100 grams of raisins;
7. 1 sachet of baking powder;
8. A pinch of vanillin;
9. ¼ teaspoon salt, vegetable oil.

Cooking:

1. Wash and steam the raisins in warm water;
2. Mix semolina with sour cream and set aside for 15 minutes;
3. Put cottage cheese, a mixture of semolina and sour cream, vanillin, the contents of 1 sachet of baking powder and salt into a container, then mix thoroughly, you can use a blender. The output should be a pasty mixture without lumps;
4. Pour pre-beaten eggs with sugar into the mixture (they should have a thick, stable foam) and mix gently;
5. Add prepared raisins and stir again;
6. Lubricate the baking dish with oil, sprinkle it with semolina;
7. Pour the mixture into the mold, then put the workpiece in the oven at 180 degrees and bake for ¾ hours;
8. Take out the casserole, let it cool a little to a warm state, then cut the dish and arrange it on plates;
9. Cottage cheese casserole served warm with sour cream.

1. Choose only homemade cottage cheese for the dish;
2. Do not use flour - there is semolina to replace it. With it, the casserole will retain its magnificent forms and will be as tasty as possible;
3. Observe the temperature regime. If your oven cannot maintain a constant temperature of 180 degrees, then you will have to be at the oven and vary the temperature so that the bottom layer of the dish does not burn, and the top is baked enough.

Cheesecake is a relatively new name for Russia, borrowed from American cuisine. This term usually means a cheese-containing dessert, but in our case, homemade cottage cheese is used instead of the classic Philadelphia hard cheese.

It is noteworthy that this dish is not originally American, but came to the country from old Europe - cheesecakes were first cooked in Ancient Greece (the athletes of those times were fed delicious desserts at the Olympics).

Ingredients:

1. For cream - ½ kilogram of homemade fatty cottage cheese, 100 grams of 35 percent cream, 150 grams of sugar, 5 yolks and 4 proteins, a tablespoon of flour and jam with powdered sugar for serving;
2. For the dough - 170 grams of flour, 1 egg, 100 grams of chilled creamy margarine, 50 grams of powdered sugar and a little salt.

Cooking:

1. Three margarine on a fine grater, adding salt and flour to it;
2. We put powdered sugar and the contents of the egg into the mixture, after which we gently knead the dough;
3. We wrap the resulting dough in a film and place it in the refrigerator for ½ hour;
4. We wipe the cottage cheese through a fine sieve;
5. Separate the yolks and proteins;
6. Add the yolks to the curd mass, 1 each, slowly beating with a mixer, after which we report the flour and sugar, also mixing thoroughly and slowly. The last step in working with the mixer is adding cream to the consistency;
7. In a separate bowl, beat the whites and mix the finished mix with our curd mass;
8. We roll out the chilled dough with a thin layer (no more than 4 millimeters), after which we lay it in the mold;
9. Gently spread the cream on the dough;
10. Turn on the oven at 170 degrees and bake for 40 minutes;
11. Reduce to 150 degrees and bake for another 20 minutes;
12. The last stage is 150 degrees and 12 minutes;
13. Leave the cheesecake in the oven with the door open for 1 hour;
14. Cut, serve with powdered sugar / jam, serve a dish at room temperature.

1. Follow the instructions exactly, especially in terms of volume and weight of ingredients;
2. Bake carefully, gradually lowering the temperature, as stated in the instructions - so the cheesecake will become ruddy, will not burn or crack;
3. You can decorate the finished dish not only with jam or powdered sugar - liquid chocolate, syrup and even marmalade are also suitable.

Sometimes you want to dilute the gray everyday life and pamper your family with something delicious, but you don’t have enough strength and desire for a gastronomic masterpiece that lasts for many hours. The way out can be cottage cheese cookies - very tender, nutritious and also easy to prepare.

Ingredients:

1. 200 grams of bold cottage cheese;
2. 100 grams of butter (not spread!);
3. 1 full glass of flour;
4. 4 tablespoons of sugar;
5. ¼ teaspoon of soda;
6. Vegetable oil.

Cooking:

1. Thoroughly rub the cottage cheese, using a sieve with small cells for this;
2. Melt the butter, cool it and add to the curd mass, adding flour with soda and kneading the dough;
3. Wrap the dough in cling film and place in the refrigerator for two hours;
4. Roll small balls from the dough no larger than an average walnut, form them into cakes and bread in sugar, folding the products with a “bud” - the output should be “triangles”;
5. Cover the baking sheet with parchment paper, grease with oil, put the liver on it and bake at 200 degrees for about 20 minutes;
6. Cool cookies until warm and serve.

1. After cooking, cookies can be decorated with powdered sugar;
2. Products are suitable for both simple home tea drinking and for treating guests;
3. Despite the abundance of delicious ingredients, the calorie content of such a liver is relatively low, so you can safely use 5-6 pieces for your pleasure without harm to the figure.

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