Processed cheese: benefit and harm

Processed cheese appeared shortly before the first days of World War I in Switzerland. Once in a place called Tun, produced a lot of hard cheese, the sale was at that time weak, so the manufacturers have already begun to calculate the losses from its damage. But then a new idea came up to melt some of the cheese. Over time, this process was improved, and processed cheese took a firm position among other kinds of cheeses, because many people loved this product and still eat it with great pleasure. More details about this tasty product will be discussed in today's article "Cream cheese: benefit and harm".

Processed cheeses: their composition.

These kinds of cheeses are dairy products, therefore their value is due to the value of the amino acids that make up the milk, high content of fatty substances, vitamins, phosphorus, calcium and protein compounds.

Processed cheese is produced on the basis of technologies for the production of cheeses of hard varieties, such as "Poshekhonsky", "Russian", "Kostromskaya", "Altai". The only thing in the production of such cheese is added butter, cream and milk powder. And in order to avoid curdling the milk protein, salt-melting agents are added to the cheese.

According to its chemical composition and technology, processed cheeses are divided into several groups.

1. Sausage cheese. It is produced on the basis of cheeses of low-fat varieties. Dairy products and various kinds of rennet cheese are added to it. Often the ingredients of these cheeses are pepper and cumin.
2. Slab types of cheeses. They are produced from rennet cheese, fat content of which reaches 70% plus the addition of dairy products. Such cheeses are well cut and have a bright and original taste of cheese.
3. Sweet cheese. In such types of cheese, sugar and various fillers are added, such as syrups, chicory, nuts, honey, coffee, cocoa, etc. These ingredients give the cheeses different original flavors and flavors.
4. Cheeses pasty. They are characterized by the high content of fatty substances in them. And they also have a bright cheesy original taste.

Cream cheese: good.

Processed cheeses, if we compare them with hard varieties, are absorbed by our body by one hundred percent. They contain fewer cholesterol compounds. Such cheeses are very nutritious, they can become an irreplaceable source of calcium, phosphorus compounds, which are responsible for the condition of our nails, as well as bones and, of course, hair. The fats contained in cheeses are high-calorie carriers of a fat-soluble kind of vitamins. They supply the body with vitamins E, D, A, as well as fatty polyunsaturated types of acids.

There is a lot of casein in melted cheese. It is a high-quality protein that contains amino acids that are irreplaceable for the human body. Cheese almost does not contain carbohydrates, it has only a couple of percent lactose.

The melted cheeses do not have an obvious "aftertaste", which is valued in other cheeses, the processed cheese has no smell. But their advantage is different: they are stored for very long - up to seven months.

Processed cheese: harm.

In melted cheeses, compared to solid cheeses, there are many more sodium compounds. This is harmful for those who often "leaping pressure", as well as suffering from vascular diseases, as well as the heart.

In soft processed cheese there are chemical nutritional supplements (E and phosphate group additives) unnecessary to the body. They have a lot of salt. They can cause allergies, for example, skin reddening. Those who have kidney damage, can not eat foods that contain phosphates, their increased concentration is harmful to bones: they can become too fragile.

If you have increased acidity of gastric juices, then you should not eat processed cheese either, because in production, to accelerate the process of "maturing", in this cheese add a lot of citric acid.

Such types of cheeses are very caloric, so they should not be eaten very much. Teenagers and young children too it is not desirable to eat such cheeses because of presence in them of salts-smelters and fats.

Processed cheeses are very popular among consumers, but often it happens that unscrupulous producers for the sake of increasing profitability, offer us surrogate cheese analogues. Remember that good processed cheese can not be very cheap.

In the production of processed cheese used recyclable: rennet substandard cheeses, dairy products, which expire, unripe cheese mass. It's not at all scary, because after the melting process, you get a delicious, nutritious and completely high-grade product.

But we must remember that if in the course of its production for the sake of economy, let's say, not butter, but palm, rapeseed or other, we can not speak about cheese in this case. It turns out a kind of "cheese product", the value of which is very doubtful.

Do not buy processed cheese in a plastic container, at the bottom of which is labeled "PS". This means that the packaging is made of polystyrene, which in many countries is banned for storage of food. The container for processed types of cheeses should be made of plastic, but made of polypropylene. At the bottom of this container is the abbreviation "PP".

Cream cheese: recipe.

This kind of cheese can give the sauce a rich taste and a thick consistency. It does not need to be rubbed on the grater, because it can be easily melted.

Here is a recipe for a classic soup made of processed cheese. He is preparing so. Fry the onion in butter until golden. We add white wine and some garlic. We wait until the oil remains and the wine evaporates. We put a little bit of dried thyme, pour water or broth (chicken). Everything boils - add the cream cheese, previously finely chopped.