Cottage cheese is a very important dietary product, which is a source of casein protein, easily absorbed by our body. The amino acid composition of this protein is optimal for human absorption and is characterized by the presence of essential amino acids. After physical exertion when visiting sports sections and fitness clubs, eating protein with such dietary properties is ideal for restoring muscle tissue. The content of casein in curds reaches 14 - 18%. In addition to the casein useful for our body, curd contains other substances necessary for man - for example, B vitamins, calcium microelements and phosphorus. Fatty cottage cheese is best used for food in its natural form, and low-fat varieties of this food product is preferable to use for cooking such dishes as syrniki, casserole, pudding. The produced dietary form of low-fat cottage cheese has a very mild, gentle consistency and can include some food additives (raisins) or flavorings (vanillin). Such a recipe makes this product very tasty, so even small children with great pleasure use it for food. Table curd with a low fat content (about 2%) is obtained from a mixture of buttermilk and skim milk.
Dietary properties of cottage cheese cause its use in nutrition in liver diseases, cardiovascular system disorders, diabetes mellitus and excess body weight, for rapid recovery of bone tissue after fractures. In the latter case, it is best to eat calcined cottage cheese, which has the most beneficial properties for regenerating bone tissue due to its high calcium content. To prepare such a dietary variety of cottage cheese, the milk is boiled, then cooled. After that, for every 700 grams of milk, add 1-2 spoons of a 10% solution of calcium chloride with stirring, squeeze through several layers of clean gauze and put under oppression. When cooking fresh cottage cheese to roll the milk for one liter add two spoons of 3% vinegar. Dietary properties of this variety are useful in peptic ulcer of the stomach and duodenum, as well as gastritis with increased secretion.
Qualitatively cooked cottage cheese has a pleasant sour-milk smell. When the technological regime of preparation of cottage cheese is disturbed, the product obtained acquires some characteristic properties that indicate its low quality: moldy smell, acidic or yeast flavor, mucus and swelling.
Currently, the dairy industry produces more than fifty varieties of cheese products - curds, pastes, creams, etc. These foods contain a sufficient amount of protein (but mostly a little less than in pure cottage cheese), a different amount of fats (from 30% fat to practically fat-free products). However, adherents of dietary nutrition should remember that some curd products (for example, cheese in chocolate glaze) have a fairly high caloric value, which reaches 300 - 400 kcal per 100 g of product. Therefore, if you want to lose weight, it's best to eat low-fat or low-fat cottage cheese, the dietary properties of which are significantly higher due to the lowered content of fats and carbohydrates in comparison with glazed curds, which in fact are confectionery.