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

There is an opinion among gourmets that cheese is the most delicious and healthy delicacy that can be seen on our table every day. BZHU in it depends on the production technology of the popular fermented milk product and the ingredients used in this. Cheese is prepared by curdling milk, adding substances that promote its clotting (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 technologies for the manufacture of 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, gruyere, cheddar and others) with a fat content within 28 -35 g, proteins 25-33 g and calories 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 the calorie content varies in the corridor 320-350 kcal; brine (mozzarella and suluguni, Adyghe and feta, 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 (about 210-310 kcal); soft - all mold varieties - Roquefort, Brie, Camembert, Gorgonzola and others, in which there is 30 g of fat, 20 g of protein, and the calorie content is on average 355-410 kcal; and also fused.

The last type of product is high-calorie cheese, which depends on nutritional value components used in its manufacture. It can be milk, butter, cottage cheese and many other ingredients (sugar, flavorings). The main complaint of nutritionists to this product is the presence of a large amount of carbohydrates in it, therefore it is not recommended for people who are overweight. Other types of cheese, except for processed cheese, contain little or no carbohydrates.

Is cheese a fatty product?

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 come across cheese with a fat content of 45, 50 and 60% on store shelves. These figures are provided by manufacturers to determine the concentration of fat in dry matter. Moreover, the amount of fat in a full-fledged fermented milk product is no more than 20-30%. In addition, on the market you can find dietetic cheeses with a mass fraction of fat in dry matter in the range of 18-25%.

Low-fat types of cheese 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 in it: 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, therefore cheese (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 of group 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%, and ensure the correct metabolism of fats in the body. In addition, milk fat has a low melting point, which further facilitates its absorption.

Hard cheese nutritional table

This type of fermented milk product differs from others in its low moisture content (no more than 55%) and increased hardness. These qualities of cheese are obtained due to: 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 take up to ten years to harden. Cheese "Russian" also has a strong taste and strong aroma inherent in all hard varieties. BZHU in it correspond to the level of 24.1 g / 29.5 g / 0.3 g, which is confirmed by the nutritional value table of the described variety and others:

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

It is prepared using pasteurized cow's milk, a starter culture containing mesophilic lactic acid bacteria, as well as rennet, which promotes clotting of the mass. 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 fermented milk product varieties, which includes: "Kostromskoy", "Edamsky", "Poshekhonsky", "Litovskiy", "Gouda", "Estonian" and "Gollandsky" cheese, BZHU are distributed as follows:

Semi-hard cheese varieties - 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

Mediterranean, Italian and Caucasian cheeses ripening in brine - mozzarella, suluguni, feta cheese, chechil, Adyghe - are extremely loved by the majority of compatriots. The technology of their preparation gives them a distinct layering and a spicy salty taste.

The Bavarian manufacturer of mozzarella "Paladin" (Germany) produces a product with a mild creamy taste, which contains 153 kcal: 18 g of proteins, 18.5 g of fats and 1.5 g of carbohydrates, and 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 if you use exclusively fresh cheese that smells like milk, cream, mushrooms.

Diet menu and cheese: BJU, calorie content, consumption rate

Low-fat cheeses are a staple in many low-calorie diets. One of the popular curd cheeses, which resembles unsalted and low-fat feta 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. 100 g of tofu contains less than 100 kcal, so it is 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). 100 g of granular or Lithuanian cottage cheese (the name of the same village cheese) contains 85 kcal and 19 g of protein. Low-fat cheeses are in demand: "Gaudette" (with a fat content of 7%), dietary "Chechil", "Fitness", "Grunlander" (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%. This cheese is made from goat's milk, it contains no more than 30% fat, while the traditional feta contains about 60% fat.

Nutritionists do not advise to overuse any kind of cheese; a couple of slices before lunch (30-50 g) is enough. They can be sliced \u200b\u200binto salad, eaten alone, or used with thin toasted toast. Brine cheeses must be soaked in water or fresh milk for an hour.

Today cheese is a product of frequent consumption. How much protein, fat and carbohydrates cheese contains, you will learn in this article. Do cheese contain carbohydrates and do they affect your weight? Cheese is used both in its original form - slices for appetizers, for sandwiches, in the form of cutting into numerous salads and making sandwiches, and is included in all kinds of fillings, it is prepared in grated form, where dishes sprinkled with cheese are especially popular for baking in the oven, be- then pizzas, pies or main courses.

Vitamins Despite 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. Besides 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 constitute a minimum percentage of the content.

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

Like most healthy foods, in addition to vitamins, cheese contains proteins, fats, carbohydrates. On average, proteins make up about 18% -26% of the total mass of the product, fats - about 20% -32%. It all depends on the type of cheese. For example, homemade cheese contains the least amount of fat - only 4% - this is a pleasant exception, while Swiss cheese contains the most - 31.8%, which is not far from Dutch round cheese and cheddar - 30.5% fat. The largest amount of proteins is in the Baltic cheese - 30%, in the second place is the Yaroslavl cheese - 26.8%, and in the third place is Estonian, Dutch bar and Poshekhonsky - 26% of proteins.

Least of all proteins, again, in homemade cheese with a fat content of 4% - 17% protein. Having carried out a full analysis of the varieties of cheese presented on the Russian market, we can make a final conclusion about how many carbohydrates are in the cheese. Most cheeses contain almost zero carbohydrates.

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, since they replenish our body's energy reserves and reduce fat consumption and proteins. But the use of complex carbohydrates contained in sweet curd cheeses is better to reduce. All in all, the cheese is pretty useful product for our body. After analyzing a product such as cheese, the carbohydrates were zero.

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

A dairy treat - a source of easily digestible protein, which helps to tone and restore muscle tissue. Most of the protein composition is represented by such essential amino acids as tryptophan, methionine, and lysine. Most of the protein is found in solid and semi-solid varieties. The most famous of them are "Russian" (23 g), "Cheddar" (24 g), "Emmental" (28 g), "Parmesan" (30 g).

In brine cheeses, protein is slightly less, for example, in "Adygeyskiy" - 20 g, in "Suluguni" - 20.5 g, in "Feta" - 14 g. Least of all proteins in a home-made product - no more than 15% of the total masses.

For vegetarians, eating tofu is beneficial for replenishing protein stores. 300 g of this product contains the same amount of protein as 150 g of lean meat.

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

Carbohydrate content in 100 grams of cheese

Hard and some soft varieties have a minimal carbohydrate content. For some cheeses, the indicator is practically zero. These are "Russian", "Dutch", "Lambert", "Parmesan". Such foods can be consumed in moderation on fasting days. A higher content of carbohydrates was noted in brine, processed, cottage cheese, and smoked varieties. For "Adygei" the indicator is 1.5 g, for "Hohland" - 5 g, for "Sausage" - 4 g.

The maximum amount of carbohydrates is contained in sweet glazed curds (over 30%).

This milk product hard and semi-hard varieties are ideal for those following a carbohydrate-free diet. However, for athletes, carbohydrates in moderation are just as important as protein. They replenish the body's energy reserves, 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) can meet one third of the daily requirement for this nutrient.

The caloric content of a product is determined mainly by fats, 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 the milk, the greater the energy value. Least of all lipids in very hard varieties, for example, "Parmesan" - less than 27%, in semi-hard "Russian" - 30%, in "Adyghe" - 20%. The latter belongs to the brine varieties, which differ in a small amount of fat compared to the rest. Read more about it in our publication.

Table of food composition of cheeses of different brands

To choose the most suitable product in terms of chemical composition, it is recommended that you familiarize yourself with the BZHU table, where several varieties of cheese are presented.

BZHU table - food composition of Adyghe cheese (per 100 g of product)

Knowing the BJU indicators, 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 ... Did 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 value. And unlike milk, this product is absorbed by 90%! But cheese contains 50% fat, you say…. So let's figure out what is cheese?

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

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

Typically, there are 60, 50, 45 and 25% fat cheeses. Most often, we see two numbers on store shelves: 60% and 50%. And it seems to us that these are just crazy numbers, because you don't want to eat extra fats! And for those who are on a diet, such fats seem transcendental 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 a cheese in which the percentage of fat in dry matter is 25%, then this is an extremely dietary product. But there are also pitfalls here!

Do fatty dairy products contain more calcium, or not?

If you are told that fatty dairy products are healthier because they contain more calcium, this is not entirely true. Calcium and fat are not interconnected, it even happens on the contrary, 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!

Cheese consumption rate

And yet, you should not abuse cheese, as well as any other products. 30-50 grams of cheese a day is more than enough. And it's 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 cheese. Yes, cheese is an extremely salty product. It is salt that spoils it, but, unfortunately, this product cannot be prepared without salt. The only thing you can do is soak the feta cheese before eating. It is enough to hold it in fresh milk or water for an hour for some of the salt to come out. This also applies to other brine cheeses.

Types of cheese

Cheeses differ in the following types (fats, proteins and kcal are indicated per 100 g):

Hard cheeses: parmesan and its types, Swiss, cheddar, maasdam, emmenthal, gruyere, 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, feta cheese, feta, Adyghe, mozzarella, etc. (fats -18-25; proteins - 17-25; kcal: 215-300)

Soft cheeses : all cheeses with mold: 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 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 is bad for your figure.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Russian cheese is a semi-hard rennet cheese 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 is produced during the cold season, when cows cannot get grass and dandelions for the natural color of milk. Russian cheese is produced in the form of low cylinders or rectangular bars weighing from 8 to 18 kg.

Russian cheese 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. The taste of Russian cheese is slightly sour, creamy, with a bright aroma. An openwork pattern of heterogeneous eyes is located throughout the cheese. There is a dense crust on the head of the cheese, on which the interlacing of threads is sometimes visible, this is a sign that the cheese was laid out on linen.

Calorie content of Russian cheese

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

The composition and useful properties of Russian cheese

The product contains: pasteurized cow, 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 necessary for the construction of cells in all systems of the human body.

The harm of Russian cheese

It should not be forgotten that Russian cheese contains beef fat, which is hard and one of the heaviest, so those with high blood cholesterol levels should eat Russian cheese in small quantities. 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 have been smooth, even, without droplets of liquid (tears), cracks and crumbs. Slit eyes have an irregular shape and penetrate all the cheese, if they are concentrated in one place, it means that the cheese was produced with violations of technology. Slippery surfaces and uneven coloring are not allowed, if the cheese crumbles, this is a sign of underripeness.

Store Russian cheese in the refrigerator, if it is in a vacuum package, then the shelf life is three months, open or bought a piece of cheese is stored no longer than seven days in a special cheese pan or in a glass / plastic container.

Russian cheese in cooking

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

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

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