Cheese "Russian": calories, proteins, fats, carbohydrates. Russian cheese: composition, bju, production technology Fats and carbohydrates in cheese

There is an opinion among gourmets that the most delicious and healthy delicacy that can be seen on our table every day is cheese. The BJU in it depends on the production technology of the popular fermented milk product and the ingredients used in this. Cheeses are prepared by curdling milk, adding substances that contribute to its coagulation (lactic acid bacteria and enzymes).

At the end of the process, excess moisture is removed from the resulting mass by draining and pressing, then it is salted and sent for maturation.

Types of cheese

Thanks to various manufacturing technologies for such a popular fermented milk product as cheese (BJU and calories are indicated per 100 g), it can be: mature or hard (Parmesan, Emmental, Swiss, Maasdam, Gruyère, Cheddar and others) with a fat content of 28 -35 g, proteins 25-33 g and calorie content 350-425 kcal; semi-solid (Russian, Dutch, creamy, gouda, Lithuanian and others), which contains 25-30 g of fat, 23-28 g of protein, and calorie content varies in the corridor of 320-350 kcal; pickled (mozzarella and suluguni, Adyghe and feta, cheese and others), in which there is less fat than the rest - from 18 to 25 g, proteins - 18-25 g, and its energy value can be found on the label (approximately 210-310 kcal); soft - all mold varieties - roquefort, brie, camembert, gorgonzola and others, in which there are 30 g of fat, 20 g of proteins, and the calorie content is on average 355-410 kcal; as well as melted.

The last type of product is high-calorie cheese, BJU in it depends on nutritional value components used in its manufacture. It can be milk, butter, cottage cheese and many other ingredients (sugar, flavorings). The main claim of nutritionists to this product is the presence of a large amount of carbohydrates in it, so it is not recommended to use it for people who are overweight. Other varieties of cheese, except for processed cheese, contain a small amount of carbohydrates or they are absent.

Is cheese a fatty food?

Those who care about their figure often have to deny themselves the pleasure of eating cheese, as it is considered an extremely fatty food. However, you should not do it when you meet cheese with a fat content of 45, 50 and 60% on store shelves. These figures are given by manufacturers to determine the concentration of fat on a dry matter basis. At the same time, the amount of fat in a full-fledged fermented milk product is no more than 20-30%. In addition, dietary varieties of cheese with a mass fraction of fat in dry matter in the range of 18-25% can be found on sale.

Low-fat types of cheeses differ in color - they are much lighter than varieties made from whole milk with the addition of cream. The described product is the leader in calcium content: 100 g contains 1300 mg of an important trace element, which corresponds to 130% of the required amount per day. It is absorbed only with fat-soluble vitamin D, so cheese (the BJU contained in it are ideal for saturating the body in the first half of the day) brings so much calcium to the human body, as well as vitamins B, A, E and D, minerals and amino acids. As for the milk fats present in cheese, they are rich in phosphatides - components that help to digest and assimilate food by 90%, ensure the proper metabolism of fats in the body. In addition, milk fat has a low melting point, which further facilitates its absorption.

Nutritional table for hard cheeses

This type of fermented milk product differs from others in its low moisture content (not more than 55%) and increased hardness. These qualities of cheese are obtained through: heat treatment, pressure and salt, which contribute to the appearance of a specific hard crust on the surface of the product; as well as a long ripening period (from two to three months to three years). Some gourmet varieties can harden for up to ten years. Rossiyskiy cheese also has a strong taste and strong aroma inherent in all hard varieties. BJU in it correspond to the level of 24.1 g / 29.5 g / 0.3 g, which is confirmed by the table of nutritional value of the described variety and others:

The delicate aroma and characteristic pattern of the Russian cheese, called "fine lace", make it easy to distinguish it from others on store shelves in Russia and neighboring countries.

Prepared using pasteurized cow's milk, starter containing mesophilic lactic acid bacteria, as well as rennet, which promotes mass coagulation. The resulting Russian cheese is aged for 70 days, and then goes on sale. Housewives use hard varieties of cheese both for sandwiches and for sprinkling a variety of dishes.

Semi-hard cheeses

In a whole group of varieties of fermented milk product, which includes: Kostroma, Edamsky, Poshekhonsky, Lithuanian, Gouda, Estonian and Dutch cheese, BJU are distributed as follows:

Semi-hard cheeses - Dutch, Maasdam and others - have an average calorie content (from 280 to 350 kcal), while 100 g of parmesan, cheddar and Swiss cheese give the human body more than 380-400 kcal.

Nutritional value of pickled cheeses: table

Ripening in brine, Mediterranean, Italian and Caucasian cheeses - mozzarella, suluguni, cheese, chechil, Adyghe - are extremely loved by most compatriots. The technology of their preparation gives them a pronounced layering and a piquant salty taste.

The Bavarian mozzarella producer Paladin (Germany) produces a product with a mild creamy taste, which contains 153 kcal: 18 g of proteins, 18.5 g of fat and 1.5 g of carbohydrates, while the low-calorie variety from the Italian company Galbani (cheese Mozzarella") BJU correspond to 17.5 g-20g / 9-13.5 g / 0.4-1 g.

Pickled cheeses are great for baking and salads, making rolls. Most delicious food obtained by using exclusively fresh cheese, which smells like milk, cream, mushrooms.

Diet menu and cheese: BJU, calories, consumption rate

Fat-free cheeses are the main component of many low-calorie diets. One of the popular curd cheese, resembling unsalted and low-fat cheese, is considered tofu with a fat content of 1-4%. Produced on the basis of soy milk, it is rich in high-quality amino acids that can successfully replace meat products. Tofu contains less than 100 kcal per 100 g, making it ideal for people who are losing weight or suffering from cardiovascular ailments.

Another dietary product is country cheese or cottage cheese with a fat content of 5%. It is mixed with cream (fresh, lightly salted). In 100 g of granular or Lithuanian cottage cheese (the name of the same village cheese) there are 85 kcal and 19 g of protein. Of the low-fat cheeses, the following are in demand: Gaudette (with a fat content of 7%), dietary Chechil, Fitness, Grünlander (5-10%), Ricotta (13%) - its slice contains 4 g of fat and 50 kcal.

In light cheese and feta-light versions, the fat content varies between 5 and 15%. Such cheese is made from goat's milk, it contains no more than 30% fat, while traditional feta from contains about 60% fat.

Nutritionists do not advise to abuse any kind of cheese, a couple of slices before lunch (30-50 g) is enough. They can be chopped into a salad, eaten alone, or used with thin toasted toast. Pickled cheeses must first be soaked in water or fresh milk for an hour.

To date, cheese is a product of frequent eating How much cheese contains proteins, fats, carbohydrates, you will learn in this article. Are there carbohydrates in cheese and do they affect your weight? Cheese is used both in its original form - in slices for a snack, on sandwiches, in the form of cutting into numerous salads and making sandwiches, and is part of all kinds of fillings, cooked in grated form, where dishes sprinkled with cheese for baking in the oven are especially popular, whether then pizzas, pies or second courses.

VitaminsDespite everyday use, few people think about what is included in everyone's favorite cheese. Cheese contains a large list of vitamins: A, B1, B2, B6, B9, B12, C, E, PP, Beta-carotene, which have a positive effect on our body. In addition to vitamins, cheese is rich in micro and marco elements. These are iron, potassium, calcium, magnesium, manganese, copper, sodium, phosphorus and zinc .. Cheese carbohydrates in it make up the minimum percentage of content.

Often this is 0% carbohydrates when talking about hard, semi-hard and some soft cheeses, such as Swiss, Adyghe, Dutch, Roquefort, cheddar, etc., the same applies to cheese. Accordingly, such cheeses can be used during the diet and in fasting days. How many carbohydrates are in cheese, homemade cheese contains about 1.8% carbohydrates, processed smoked cheese, such as sausage cheese - 3.7% carbohydrates, sweet processed cheeses are in second place in terms of carbohydrate content, and glazed curds are in first place, respectively - 32% carbohydrates .

Like most healthy products, in addition to vitamins, cheese contains proteins, fats, and carbohydrates. On average, proteins make up approximately 18% -26% of the total mass of the product, fats - about 20% -32%. It all depends on the type of cheese. So, for example, homemade cheese contains the least fat - only 4% - this is a pleasant exception, and Swiss cheese has the most - 31.8%, which is not far behind Dutch round cheese and cheddar - 30.5% fat. Most proteins in the Baltic cheese - 30%, Yaroslavl cheese is in second place - 26.8% and Estonian, Dutch slab and Poshekhonsky are in third place - 26% of proteins each.

The least protein is again in homemade cheese with a fat content of 4% - 17% of proteins. After a complete analysis of the types of cheese presented on the Russian market, we can make a final conclusion about how many carbohydrates are in the cheese. For the most part, almost zero carbohydrate content was found in cheeses.

Supporters of carbohydrate-free diets will undoubtedly like this product, but if you play sports or lead an active lifestyle, then carbohydrates are simply vital for the body, if we talk about simple carbohydrates, as they replenish the energy reserves of our body and reduce fat consumption and proteins. But the use of complex carbohydrates contained in sweet curds is best reduced. All in all, the cheese is quite useful product for our body. After analyzing a product such as cheese, carbohydrates amounted to zero content.

Cheese is considered one of the healthiest and most nutritious dairy products. Each variety differs not only in texture, aroma and taste, but also in its composition.

How much protein is in cheese

Dairy treat is a source of easily digestible protein that helps to be in good shape and restore muscle tissue. Most of the protein composition is represented by such essential amino acids like tryptophan, methionine, and also lysine. Most protein is found in hard and semi-hard varieties. The most famous of them are Russian (23 g), Cheddar (24 g), Emmental (28 g), Parmesan (30 g).

There is a little less protein in pickled cheeses, for example, in Adygeisky - 20 g, in Suluguni - 20.5 g, in Fet - 14 g. The least protein in a home-made product is no more than 15% of the total masses.

To replenish protein reserves, vegetarians can benefit from eating tofu. 300 g of this product contains as much protein as 150 g of lean meat.

Essential amino acids play an important role in proper functioning human body. For example, tryptophan improves metabolism, quickly restores strength after grueling workouts, and lysine helps to strengthen the immune system and collagen synthesis.

Carbohydrate content in 100 grams of cheese

Hard and some soft varieties are characterized by a minimum content of carbohydrates. For some cheeses, the indicator is almost zero. These are "Russian", "Dutch", "Lambert", "Parmesan". Such products can be consumed in moderation on fasting days. A higher content of carbohydrates was noted in brine, processed, curd, smoked varieties. In "Adyghe" the indicator is 1.5 g, in "Hochland" - 5 g, in "Sausage" - 4 g.

The maximum amount of carbohydrates is found in sweet glazed curds (more than 30%).

This milk product hard and semi-hard varieties are ideal for those who follow a carbohydrate-free diet. However, for athletes, carbohydrates in moderation are just as important as proteins. They replenish the energy reserves of the body, reduce the consumption of proteins.

Mass fraction of fat in cheese

The mass fraction of fat in a popular fermented milk product, on average, is about 30% of the total mass. One standard serving of cheese (100 g) is able to satisfy a third of the daily requirement for this nutrient.

The calorie content of the product is determined mainly by fats, which are represented to a greater extent by saturated fatty acids.

A direct relationship was noted between the amount of lipids in cheese and the milk used for its manufacture. The higher the fat content of milk, the greater the energy value. The least lipids are in very hard varieties, for example, "Parmesan" - less than 27%, in the semi-solid "Russian" - 30%, in "Adyghe" - 20%. The latter refers to brine varieties, which differ in a small amount of fat compared to the rest. Read more about in our publication.

Table of nutritional composition of cheeses of different brands

To choose the most suitable product for chemical composition, it is recommended to familiarize yourself with the BJU table, which presents several varieties of cheeses.

BJU table - nutritional composition of Adyghe cheese (per 100 g of product)

Knowing the indicators of BJU, you can include the most useful product in your daily diet. Each of them is of great value for the body, as it saturates it with a large amount of proteins and fatty acids.

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Cheese - everyone's favorite product sometimes undeservedly moves into the far corner of the refrigerator as extremely fatty and harmful to the figure ... Do you know that cheese is the leader in calcium content! So, 100 grams of hard cheese contains 1300 mg of calcium, which is 130% of the daily requirement. And unlike milk, this product is absorbed by 90%! But cheese is 50% fat – you might say…. So let's figure out what is cheese?

Cheese is made from milk, special lactic bacteria (sourdough) and rennet. Also added to some cheeses butter. It turns out that cheese is a protein product with a decent fat content. And processed cheeses are very fatty, but more on them later.

Cheese is a fatty product ... or is it not?

As a rule, there are cheeses 60, 50, 45 and 25% fat. Most often on store shelves we see two numbers: 60% and 50%. And it seems to us that these are just crazy numbers, because you don’t want to eat extra fat! And for those who are on a diet, such fats seem sky-high at all. However, do not rush to draw conclusions. Manufacturers indicate the percentage of fat in dry matter, and in the finished product this fat content is reduced to 20-30%. And if you try and find cheese, in which the percentage of fat in dry matter is 25%, then this is an extremely dietary product. But even here there are pitfalls!

Are fatty dairy products higher in calcium, or are they not?

If you are told that fatty dairy products are healthier because they have more calcium, this is not entirely true. Calcium and fat are not interconnected, it even happens the other way around, manufacturers reduce the fat content of dairy products, but artificially enrich them with calcium. But don't fall for this trick!

The thing is that calcium is absorbed together with vitamin D. And this very vitamin D is absorbed with fats. Therefore, cheese (a product containing fat) brings so much calcium to our body, and at the same time vitamins A, E, D, B1, B12, essential amino acids and minerals!

The rate of consumption of cheese

And yet you should not abuse cheese, as well as any other products. 30-50 grams of cheese per day is more than enough. And it is better if you eat it separately from bread, and not as you are used to: in combination with sausage and a thick piece of loaf.

So what is the harm of your favorite cheese?

Everything is trite: there is a lot of salt in the cheese. Yes, cheese is extremely salty. It is salt that spoils it, but, unfortunately, this product is not prepared without salt. The only thing you can do is soak the cheese before eating. It is enough to hold it in fresh milk or water for an hour so that some part of the salt comes out. This also applies to other pickled cheeses.

Types of cheese

Cheeses are divided into the following types (fats, proteins and kcal per 100g):

Hard cheeses: parmesan and its types, Swiss, cheddar, maasdam, emmental, gruyère, etc. (fat - 28-35 g; proteins - 23-33; kcal: 340-420)

Semi-hard cheeses : Russian, Lithuanian, creamy, Dutch, Gouda, etc. (fat - 22-30 g; proteins -22-28; kcal - 330-350)

Pickled cheeses : suluguni, cheese, feta, Adyghe, mozzarella, etc. (fats -18-25; proteins - 17-25; kcal: 215-300)

Soft cheeses: all blue cheeses: camembert, brie, gorgonzola, roquefort, etc. (fats - 30; proteins - 20; kcal - 350-400)

Processed cheeses : processed cheeses are made from milk, butter, cottage cheese and any other ingredients. As a rule, these are quite high-calorie cheeses. Their main danger is that in addition to proteins and fat, they often contain carbohydrates (sweet cheeses, or with various additives). That is why processed cheeses are not recommended for people suffering from overweight. Processed cheese for a figure is harmful.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Russian Cheese refers to semi-hard rennet cheeses, made from pasteurized cow's milk of the highest quality. In the process of making cheese, sourdough, rennet, and sometimes a natural dye, annatto extract, are added to milk if cheese production falls on the cold season, when cows cannot get grass and dandelions to naturally color milk. Cheese Russian is produced in the form of low cylinders or rectangular bars weighing from 8 to 18 kg.

Cheese Russian has a uniform light yellow color, medium hardness, dense and plastic structure, the cheese is well cut, without the appearance of "pellets" and does not stick to the knife. Taste Russian cheese slightly sour, creamy, with a bright aroma. An openwork pattern of heterogeneous eyes is located throughout the cheese. On the head of the cheese there is a dense crust, on which interweaving of threads is sometimes visible, this is a sign that the cheese was laid out on a linen cloth.

Calorie cheese Russian

The calorie content of Russian cheese is 363 kcal per 100 grams of product.

The composition and useful properties of Russian cheese

In the composition of the product: cow's pasteurized, rennet. Russian cheese contains vitamins and minerals, necessary for the body: , . Russian cheese is useful for children and adults, its use helps to strengthen bones and teeth, stimulates the normal activity of the heart muscle (calorizator). The product contains a sufficient amount of high-quality protein, which is needed for the construction of cells of all systems of the human body.

The harm of Russian cheese

We should not forget that Russian cheese contains beef fat - hard and one of the heaviest, so for those who have high cholesterol levels in the blood, Russian cheese should be consumed in a small amount. Excessive use of the product may cause problems with digestive system- heaviness in the stomach, constipation.

When purchasing Russian cheese, you should pay attention to the cut of the product, it should be smooth, even, without liquid droplets (tears), cracks and crumbs. The slit eyes have irregular shape and permeate all the cheese, if they are concentrated in one place, then the cheese was produced with violations of technology. The slipperiness of the surface and non-uniform coloring are not allowed, if the cheese crumbles, this is a sign of immaturity.

Russian cheese should be stored in the refrigerator, if it is vacuum-packed, then the shelf life is three months, open or purchased in a piece of cheese is stored for no longer than seven days in a special cheese dish or in a glass / plastic container.

Cheese Russian in cooking

Russian cheese is a versatile product, suitable for independent use as an appetizer or snack, ideal for sandwiches and canapes, melts well and is therefore suitable for making hot sandwiches, julienne, pizza, pasta, baked vegetables, meat and poultry. Cheese is added to salads with canned beans and crackers, fried in breading and batter.

For more information about Russian cheese and its production, see the video "Cheese "Russian"" of the TV program "Expertise of Goods".

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