Cheese, BJU: the content of proteins, fats and carbohydrates in different types of cheese

Among gourmets there is an opinion that the most delicious and useful delicacy that can be seen on our table daily is cheese. BJU in it depends on the technology of producing a popular fermented milk product and the ingredients used in doing so. Prepare cheeses by curtailing milk, adding substances that contribute to its coagulation (lactic acid bacteria and enzymes). At the end of the process, the excess moisture is removed from the resulting mass by draining and pressing, then it is salted and sent to maturation.

Types of cheeses

Thanks to various technologies for making such a popular fermented milk product as cheese (BJU And caloricity are indicated per 100 g), it can be: mature or hard (Parmesan, Emmental, Swiss, Maasdam, Gruyer, Cheddar and others) with a fat content of 28-35 g, proteins 25-33 g and caloric content of 350 -425 kcal; Semi-solid (Russian, Dutch, creamy, gouda, Lithuanian and others), which contains 25-30 g of fats, 23-28 g of proteins, and caloric content varies in the corridor of 320-350 kcal; Brine (mozzarella and suluguni, Adyghe and feta, brynza and others), in which a smaller amount of fats than in the rest - from 18 to 25 g, proteins - 18-25 g, and its energy value can be recognized from the label (approximately 210-310 Kcal); Soft - all mold varieties - roquefort, brie, camembert, gorgonzola and others, fats in which 30 g, proteins - 20 g, and caloric content is on average 355-410 kcal; As well as fused. The last type of product - high-calorie cheese, BJU In it depend on the nutritional value of the 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 in it of a large volume of carbohydrates, so it is not recommended to use it for people who are overweight. In other grades of cheese, except for fused, contains a small amount of carbohydrates or they are absent.

Cheese is a fatty product?

Those who care about their figure, often have to deny yourself the pleasure of eating cheese, since it is considered extremely fatty food. However, we should not make hasty conclusions, meeting on the shelves of shops cheese with fat content of 45, 50 and 60%. These figures are indicated by the manufacturers to determine the concentration of fat in the dry matter. At the same time, the amount of fat in a high-grade sour-milk product is no more than 20-30%. In addition, on sale it is possible to meet dietary grades of cheese with a mass fraction of fat in dry matter within the limits of 18-25%. Low-fat cheeses differ in color - they are much lighter than varieties made from whole milk with cream. The described product is the leader in the content of calcium in it: in 100 g there is 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 the cheese (BZHU contained in it, ideally suited for saturation of the body in the first half of the day) brings the body so much calcium, as well as vitamins B, A, E and D, minerals and amino acids. As for milk fats present in cheese, they are rich in phosphatides - components that help to digest and assimilate food 90%, to ensure the correct metabolism of fats in the body. In addition, milk fat has a low melting point, which further facilitates its assimilation.

Table of food value of hard cheeses

This kind of fermented milk product differs from others in a lower moisture content (not more than 55%) and increased hardness. These qualities of cheese are obtained due to: heat treatment, pressure and salt, which promote the appearance of a specific solid crust on the product surface; As well as a long maturation period (from two to three months to three years). Individual varieties for gourmets can harden up to ten years. Strong taste and strong flavor, inherent in all hard varieties, has a "Russian" cheese. BJU corresponds 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 Russian cheese, called "small lace", makes it easy to distinguish it from others on store shelves in Russia and neighboring countries. Prepare it with the use of pasteurized cow milk, starter containing mesophilic lactic acid bacteria, as well as rennet, which helps to coagulate the mass. The resulting "Russian" cheese is aged for 70 days, and then goes on sale. Solid cheeses of the mistress are used for sandwiches as well as for sprinkling various dishes.

Semi-hard cheeses

In a whole group of varieties of fermented milk products, which include: Kostromskaya, Edamsky, Poshekhonsky, Lithuanian, Gouda, Estonian and Dutch, BZU are distributed as follows:

Semisolid cheeses - Dutch, maasdam and others - have an average caloric 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 pickle cheeses: table

Ripening Mediterranean, Italian and Caucasian cheeses - mozzarella, suluguni, brynza, cheshil, Adyghe - are extremely loved by the majority of compatriots. The technology of their preparation gives them a distinctly layered and spicy 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 fats and 1.5 g of carbohydrates, and a low-calorie variety from the Italian company Galbani (cheese " Mozzarella ") BJU Correspond to 17.5 g-20 g / 9-13.5 g / 0.4-1 g.

Pickle cheeses are great for baking and salads, cooking rolls. The most delicious dishes are obtained if you use only fresh cheese, which smells of milk, cream, mushrooms.

Dietary menu and cheese: BJU, caloric intake, consumption rate

Low-fat cheese is the main component of many low-calorie diets. One of the popular curd cheeses, reminiscent of unsalted and low-fat cheese, is 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. In 100 g tofu contains less than 100 kcal, so it is ideal for people who reduce weight or suffer from cardiovascular ailments.

Another dietary product - rustic cheese or grain cottage cheese fat content of 5%. It mixes with cream (fresh, slightly salted). In 100 g of granular or Lithuanian cottage cheese (the name of the same rustic cheese), there are 85 kcal and 19 g of protein. From low-fat cheeses are demanded: "Gaudette" (with fat content of 7%), dietary "Chechen", "Fitness", "Grunlander" (5-10%), "Ricotta" (13%) - its slice contains 4 g of fats and 50 kcal. In light brynza and feta-lite version, the fat content varies between 5 and 15%. Such cheese is made from goat's milk, it contains no more than 30% of fats, while traditional feta from sheep's milk contains about 60% of fat.

Nutritionists do not advise to abuse any kind of cheese, a couple of slices before dinner (30-50 g) is enough. They can be cut into salad, eat separately or use with a thin dried toast. Pickle cheeses must be previously soaked in water or in fresh milk for an hour.