How to choose Russian cheese. How to choose natural cheese in the store? How to choose good cheese in the store

Natural semi-solid cheese is one of the most beloved milk processing products. Cheese is a very tasty, nutritious product with rich taste, which is used in food as an independent dish and is used in cooking as the main or additional ingredient. Cheese is ideal for cooking sandwiches, cold and hot dishes, sauces.

What to pay attention to

Today it is not very simple. Among the huge number of items, types of cheeses of various manufacturers, brands, you need to find such a sample, which will not only be delicious and useful, but the most important thing is natural.

First of all, it is necessary to exclude all samples with the name "Cheese Product", since in its composition of natural milk no more than 20%, and everything else - vegetable fats are not at all milk origin: cheap palm, rapeseed or coconut oil and other substitutes of dairy fats. And too yellow the color of cheese indicates that artificial dyes are present in its composition. In crude products, humidity appears in the cut, there may be drops, especially at room temperature or pressing on it. When eating such products, transgenic fats are gradually accumulating in the human body, which in the future cause cardiovascular diseases, atherosclerosis, obesity and a lot of other diseases.

Composition of natural cheese

Buying cheese in the store, you need to carefully study the composition of the product on the label. The following ingredients use for the manufacture of natural cheese:

• the raw cow's milk is exceptionally higher and first grade (it gives cheese all its own life-quality strength);
• raw skimmed milk;
• raw cream;
• food salt salt;
• bacterial starters and concentrates of milky acid bacteria;
• it is possible to use natural dyes beta carotene and annato extract.

Of course, today such raw materials for the production of natural cheese is not cheap - for the manufacture of 1 kg of cheese it is necessary to approximately 11 liters of milk. In addition, after the manufacture, the cheese does not immediately go on sale, and unlike the cheese product, it still takes time for ripening: 30-60 days. Natural cheese is not a cheapest product. Therefore, when buying cheese it is impossible to think about savings.

Signs of quality

It is also necessary to take into account the following signs, indicating the quality of the buy cheese:

1. At the incision, the cheese should have a smooth pattern consisting of a round or oval shape (Kostroma, Estonian), incorrect or angular shape (Russian), round oval or angular shape (Dutch). There should be no cracks, irregularities.
2. Cork is smooth, thin, without damage covered with a polymer film. Fatty subcortical layer is not allowed.
3. The smell is cheese, sweetish-spicy or slightly sour. In no case is not burned, rotten, greasy. Not allowing the presence of mold, with the exception of special varieties.
4. Color from white to light yellow, smooth over the entire mass.
5. The consistency is elastic, homogeneous throughout the mass, the loose, cracked.

It is preferable to choose cheese in factory packaging, you can always find the composition of the product and the period to which it needs to be used. Also, the factory packaging guarantees the absence of foreign bacteria.

Natural cheese contains a large amount of (20-30%) of an easily dismantled milk protein, a plurality of vitamins, such as A, E, D, C, Vitamins of Group B, RR, as well as a large number of useful elements: iron, potassium, calcium, magnesium, copper , Manganese, sodium, phosphorus, zinc.

A small piece of cheese can save a person from stress, as well as improve the quality of sleep if you eat it overnight.

As you know, there are no bad and good cheeses - they are only high quality and poor-quality. Reliens, fermented, fermented and melted, from goat, sheep or cow's milk, solid and semi-solid, brine and soft - the wealth of choice is amazing.

They say, not so long ago in the United States entered into force the law defining the requirements for ... holes in cheese! Switzerland, which is rightfully verified by an expert in this matter, seriously outraged by a similar turn of events: if the states have determined that the size of the holes in Emmentaler should not exceed 2 cm, then the Swiss believe that they simply must be a large cherry size. The first explain their decision by the fact that ... the car cutting machines are inconvenient to cut a product with large holes, the second urge to figure out the technological intricacies of the production of cheese. Each party has its own truth.

How not to get lost in such an abundance and learn to choose high-quality, delicious and useful cheese?

What cheese is better? 10 tips for those who want to learn how to choose cheese correctly:

1. Pay attention to the icons located on the cheese packaging. In international practice, the designations of PDO, PGI, AOC, Doc, DOP - abbreviations mean that this product is made on a strictly defined area and meets all the necessary standards. For the Russian Federation, the inscription "corresponds to the technical regulations for milk and dairy products No. 88-F3".

2. Important moment - shelf life. In the brine cheeses it is minimal (in Italy there is a kind of mozzarella, which can be only available for one day), in solid sustained cheeses - tends to infinity (and do not mind: Parmesan can be stored at home until six months - and this is almost infinite for cheeses !). Therefore, we carefully read small letters on the packaging and we take the cheese, whose shelf life expires not yesterday.

3. Do not buy cheeses in small bears and semi-breeding shops: one of the requirements for their storage is a specially dedicated place, they should not lie along with sausage and coherent with fish. A separate refrigerator is important if for breakfast you want a sandwich with "Edam", and not a slice of bread with something remotely resembling smoked fat.

4. Carefully look at the edges of the cheese head - they should not be dry, cracked, wrinkled and crumbling.

5. The color of the cheese in most cases should be uniform. In some species - a little more yellow, in others - almost white, but at the same time uniformly painted. (Speech, of course, does not go about grades, by definition, it is necessary to be spotted - Dor Blue, Marble, Roquefort and others.

6. Do not hesitate to smell the cheese - he must barely steamedly smell ... cheese (there is an exception to the rule (the rule is an exception, but we will now not talk about them, which rarely have constant access to regular deliveries of expensive French cheeses with mold). If you felt the smell of ammonia, do not take the product, do not spoil your appetite and mood.

7. Before buying cheeses, you can also try! In many specialized cheese shops, buyers are offered free goods tastings, if we are talking about network supermarkets, feel free to ask for a small piece on sample- this is customary, it is correct.

8. For some exception, the bulk of cheeses can boast evenly distributed "eyes", which should be relatively the same shape and size.

9. If you doubt as a solid cheese, try rolling out of a small piece of the ball. Happened? Then do not buy it - because in front of you the most common cheese product that has little in common with high-quality cheeses.

10. And - the main thing: high-quality cheese can not be cheap. If a natural dairy product is important to you, and not its substitute, made with the addition of special dry mixtures and vegetable fats, should be understood that due to the rather small procurement value of raw materials (and in the case of imported cheeses - and costs for delivery and payment of customs duties) The finished product should be expensive.

There are more than 500 species and 2000 grades of cheese in the world. But, despite the manifold, the list of raw materials for the manufacture of this product is limited.

Despite the huge number of variations, cheese in its composition - the product is simple.

Cheese Quality Requirements

The main component is milk, and pasteurized, since in Russia it is forbidden to produce dairy products from raw milk. In addition to the cow's goat, sheep, buffalo.

Naturally, the organoleptic properties of cheese affects the feed that animals eating, and the climate, even with the same recipes, products with different tastes are obtained.

In the production of cheeses of mass demand, Russian manufacturers rely on GOST. So, GOST 32260-2013 - the main landmark when creating semi solid cheeses, such as "Russian", "Dutch", "Kostroma".

As for small farms, there are copyrighted cheeses here, and not by gtostas, but on that and their own recipes. That's just understand whether the farmers are passing for cheese, almost impossible.

In addition to milk in the composition - salt, bacterial soldering and a rennet enzyme (on the package it is as "an enzyme drug of animal origin"). It is produced in the stomach of calves or adult animals - bulls, pigs, used to ensure milk. This component is also obtained from genomemic microorganisms producing enzymes, according to the composition and properties of virtually identical calf. Enzymes of animal origin is more expensive.

Separate variety - fermented milk cheeses, similar to cottage cheese. They do not ripen, for their preparation use lactic acid bacteria, usually without the use of milk excavating enzymes.

Vegetable fats in the composition should not be, otherwise it is already a cheese product - and it is just allowed by plant substitutes of milk fat.

In the list of ingredients, you can find potassium chloride - it is used as a seal, and he does not cause any doubts about technologists.

What you can not say about nitrogenous potassium (E252), sodium nitric acid (E251) and lysozyme (E1105). These are preservatives, of course, permitted by Goste. But you can find them, as a rule, in inexpensive cheese. They protect it from damage, but, according to experts, the product from high-quality raw materials does not need such additives.

The use of dyes is allowed, but GOST allows only natural beta-carotene or annato. However, high-quality cheese may well do without tinted.

Cheese is a derivative of maternal milk. That is, the product to which all people have congenital genetic instinct. Dairy, which means animals, proteins are the necessary building material for our body, because they contain a full range of amino acids.

Talk about the big difference between solid and soft cheeses is difficult. The benefits of them are approximately the same. But, if a person is on a diet, it is recommended that it is solid cheese. He has a more rich taste. Therefore, it is easier for them to nourish or satisfy their passion for cheese. And passion is strong. Such a nutritional dependence is explained by the optimal combination in its composition of fat and salt. Therefore, it is very tasty.

There are contraindications.

1. Disease gasts.
2. People with overweight.
3. Limit in cardiovascular diseases, for example, atherosclerosis.

The damage of cheese is caused by animal fats and its calorie. This is a heavy dish. That is, you can afford to the cheese sandwich every morning, but the benefits of this sandwich will depend on the thickness of the cheese, the thinner, the better.

Quality of Russian cheese

The most popular domestic cheese is an inexpensive and delicious "Russian". Only not every Russian has the right to be called.

How to check the quality of Russian cheese?

1. Must have an openwork pattern out of the eyes of the wrong shape, in size they should be small - no more than 2 mm, located apart from each other at a distance of 2-3 mm and pass through the entire cheese head. If the holes are large or mercated - cheese can sour.
2. Cork is thin and smooth. And the consistency is elastic, but GOST allows and slightly dense.
3. The color should be from white to light yellow, necessarily uniform. If the color is non-uniform means, it did not dose. If he is bright yellow, produced in winter, most likely there are dyes there.
4. The composition should not be preservatives
5. Among the cheeses made according to GOST, choose the product of the highest grade.

The inscription 50% does not mean that exactly half of the product consists of fats. The figure falls on the share of dry matter, that is, cheese without water. Therefore, in 100 g - only 29 g of fat. Nevertheless, according to the official classification, fatness cheese from 45% to 59.9% is already fat.

During the ripening, the semi-year cheese mass turns into real cheese. Under the influence of protein enzymes decays on simple compounds - primarily on useful amino acids. Cheese becomes darker, a characteristic drawing appears, a crust and a beloved by many acid-creamy taste (according to the technology is cheese with increased acidity).

If the product was not allowed to go away or accelerated the manufacturing process, it will be impatient, crumble or taste will become "rubber", and the eyes are rare and very small.

Depending on the quality of GOST divides semi-solid cheeses on the highest and first grade. This means that appearance, taste, smell, consistency, color, packaging and marking scored the maximum number of points on a special scale. Detergence in production is determined, controls the quality department. If some cheese does not pick up the highest score, then he is assigned the first grade.

The manufacturer itself decides to point on the package variety or not. If you buy goods according to GOST, then choose the one where the variety is specified.

Quality of Kostroma Cheese

"Kostroma" is the closest relative of the Dutch cheese "Gaud". Nevertheless, they are considered to our relatives, because it appeared in Russia. Now he is included in the list of the most popular domestic cheeses.

This is a semi-solid cheese, biposting 45%.

Qualitative "Kostroma" should contain:

• milk;
• bacterial soldering;
• milk-elective enzyme preparation of animal origin;
• calcium chloride seal;
• salt;
• natural dyes - beta-carotene, Annato.

Pay attention to the color, it should be from white to light yellow. Uneven color, "marble", issues errors in production.

It matures such a product quickly, only 45 days. For one and a half months of ripening, a chemical composition is formed, which is characteristic of this species. Here is important every detail and size of the cheese grain, and the duration of processing, time, the heating procedure. Even a clear amount of turning during maturation. "Kostroma" turns over 2-3 times.

Only observing all the rules for GOST, the cheese will be correct, and any violations can spoil it.

But whether there were violations, unfortunately, we, standing at the adjustment store, we cannot determine.

How to determine the quality of Kostromsky cheese?

1. On the surface there must be oval chips or round. The holes in such a product are obtained when the microorganisms of the ferry crops are "breathing", highlighting carbon dioxide and forming emptiness in the cheese plast. Therefore, ideal eyes should turn out to be the right form. But in practice, this does not always succeed, due to poor-quality raw materials or unsuccessful break.
2. If the holes are not enough - the cheese matured incorrectly, the taste will be laretch. Or there are many vegetable fats.
3. It is bad if instead of oval eyes on the surface - cracks. The taste will be sour. If the eyes are too big, then the ripening process was accelerated.
4. Must be solid and at the same time an elastic consistency, do not break on bending. Good cheese does not "spread", losing the form, and does not crack.
5. The cheese crust is smooth, thin, without a thick subcortex layer. If the protective layer is damaged, it means that spoiled areas have been cut off in the store.

If you buy cutting, it is better to choose the one that is not done in the store, but in production, industrial method. Only then will it be absolutely safe, and you will be sure that you buy the "Kostroma".

Cheese well absorbs outsiders. If you choose a wealth product - be sure to look at the location of the counter. There should be no very smelling goods nearby.

Quality of Dutch cheese

By and large, Dutch can be called many semi-solid cheeses. After all, the Dutch group includes, for example, the "Kostomskaya", "Poshekhonsky", "Uglich". All of them are similar in technology - semi-solid rennets, with low temperature of the second heating.

And even to taste is not solid. But only one is called "Dutch".

"Dutch" cheese is an amazing-name in his foreign, but the origin of our, Russian. His recipe is designed by our cheesemores for another 150 years ago, although this cheese has a close connection with Holland still has. He is a descendant of classical cheese "Edamer".

"Dutch" is a semi-solid cheese of cow's milk. GOST There is still from Soviet times. Periodically, the standard is updated, but the list of ingredients is still the same:

• milk;
• leaven;
• rennet extract;
• salt;
• dyes.

Such a product is of different fat content - 45% and 50%. Cheese with a fat content of 45% is released in the form of a bar, it ripens at least 60 days. But the elder has a spheroid form and matures at least 75 days.

GOST permits to produce a product at the age of 45 days, if in taste, odor, appearance, consistency, he received a high marks.

How to determine the quality of Dutch cheese?

1. There should always be a drawing: there should be a good eye on the cut. They can be completely different shape-round, oval, angular with uneven edges.
2. Cork - smooth, thin.
3. Consistency - elastic. If during the cutting you noticed that the cheese is soft and sticks to the knife, then you have a shred or overwhelmed product.
4. Should not fall apart. But a slightly breaking on bending Gosstandart permits. So, if in the morning you made a sandwich, a broken piece of cheese should not spoil your mood.
5. Technologists explain - if the "Dutch" seems to be "crying", that is, when the moisture droplets are visible on the cut, it's good. Cheese "tears" talk about full ripening and about his good, rich taste.
6. On the package should be the most important word - "cheese". If it is not (for example, just "Dutch" - without clarification, cheese or cheese product), then, most likely, the manufacturer sent himself to say to buyers that in the packaging cheese product.

Quality of Poshekhonsky Cheese

Imported solid and semi-solid cheeses are expensive, of course, not only because of sanctions, but also because they rise sometimes for years and in much.

As a result, it turned out a product lightweight (45% fat) and quickly constructive (up to 45 days).

Poecechonsky is a semi-solid renewed cheese, but he did not get into GOST to semi-solid cheeses.

Nevertheless, its composition is not different from other semi-solid and simple:

• pasteurized cow's milk;
• rennet extract;
• bacterial soldering;
• salt.

"Poshekhonsky" is very similar to "Kostroma". Color can be white and light yellow. The taste-moderately expressed cheese, sour.

Easy spice and the presence of a mustard is allowed. If the cheese has the smell of milk, and the smell of sourness is missing, it means that the ripening process has not passed the full cycle.

When the expiration date is expired, strong bitterness may appear, so on the label, in addition to the date of packaging and shelf life, look for a third digit-date of production.

And it is better not to guess and ask the seller to cut off a piece of cheese from you. So you will be sure that he was not repurchased several times.

Cheese eyes must be round or oval, but evenly distributed over the surface.

If the product is made of low-quality milk, then the holes on the edges will be small, but to the middle-large and torn, with cracks.

Quality of melted cheese

It appeared in the past century, and since then has changed significantly. The composition complicated, the price has grown, the range has expanded, but the reputation, among nutritionists, on the contrary, fell.

But folk love remained.

Melted cheeses are:

• fragile;
• pasty;
• sweet and special for soup;
• smoked, with fillers, with flavors and without them;
• different fatness;
• pasteurized, sterilized and not passing any processing.

In classical pasteurization (heating to 83 degrees), harmful microbes are killed, but part of useful are preserved.

With rigid processing (up to +140), everything dies.

Method of production You will not see the label. But the shelf life will help you. Pasteurized is stored no longer than 6 months, sterilized-more than a year.

1. In the first place in the list of ingredients should be cheese, or cheese and cottage cheese. For production, use: "Russian, Kostroma, Shaud, Emmental. If the raw material is not mature enough, then the taste will be weak, neuropy. If overripe-loose.
2. The composition can be cream, milk powder, water, salt. Even in the highest quality product there are supplements. Without them, the melted cheese will simply fail.
3. Melting salts are emulsifiers, which in the process of melting come into interaction with the protein, translating it from insoluble in a soluble state.

Guest lists 17 additives with the letter E.

Often used:

• Sodium trifhosphate (E 451);
• Sodium pyrophosphate (E 450);
• Sodium orthophosphate (E339).

Technologists are convinced that they should not be afraid of them, they are natural. Phosphates - a natural component, citrates - citric acid salts.

Often are found as part of preservatives. Gosstandart admits natural-for example, sorbic acid (E 200), which is contained in cranberries.

Dyes, thickeners, acidity regulators are still allowed.

But what exactly should not be in the composition of this vegetable fats, only milk.

The main principle when studying the ingredients - than it is shorter, the better.

Nutritionists due to the large number of E in the composition, consider this product heavy and allergic. Compared to solid cheeses, the melted contains a lot of sodium and is not recommended for those who suffer from hypertension.

Phosphates can "wash out" calcium from bones.

Melted cheese - universal product. It can replace meat in a soup, add the taste of sauce, make a satisfying light salad or satisfying to turn into a full-fledged second dish. Therefore, it happens very different, with mushrooms, greens, ham.

The main thing is that the stated on the label was inside. If in the title there is the word "ham", then, of course, we are waiting for, it will also be inside the jar. Understand the real ham, or the substitute can be studied by packing. Ham must be necessarily indicated in the composition. And the goods should be called "with ham". If it is written: hollow hollow hollows, then the manufacturer replaced meat on artificial additives and flavors.

The real ham will never paint, the color must remain the right light cream shade.

Production without flavors is impossible. After all, any filler in the process of heat treatment loses its flavor properties and without food additives simply will not be fed in the cheese. Therefore, as a rule, the fillers themselves, and their flavors simultaneously.

How to determine the quality of melted cheese?

1. It must smoothly unwind and be homogeneous, with a glossy surface. According to GOST, there should be no drawing on the surface. Pictures are not allowed. If they are - most likely, this product was incorrectly kept, perhaps he "survived" temperature differences.
2. Color from white to intensively yellow. If the cheese is grieving or there is a taste of soda, it means that the proportion of smelters of smelters was broken.
3. Before buying, look at the bottom of the plastic packaging. If you see the letters PS, it means that it is made of polystyrene. It can be released toxins when interacting with hot or acidic products. Better, if you see the letters PP - polypropylene tank.

Quality of sausage cheese

About such a product say that there are no sausages there, and the cheese is not enough. But in stores demand for it does not disappear. How to choose the best?

Sausage cheese refers to melted cheeses. As the basis, substandard cheeses are often used as a libeling raw material for melting. Moreover, the manufacturer is not obliged to indicate the varieties.

Perfect composition on the label:

• semi-solid cheese;
• cottage cheese;
• butter;
• powdered milk;
• water;
• salt smelters.

The resulting mass is formed into the baton.

A distinctive feature of such a product is not only a form, but also an aroma. Ways to get different.

High-quality coat on natural sawdust of immature trees, for example, on Olkhov or oak. But they can save - add smoking flavors. To buy a product of natural smoking, see the name.

It should be written "smoked", and not "with the aroma of smoking". Look at the shell - paraffin or film coating. It is paraffin that allows you to better proceed the cheese and extend the shelf life.

An uneven color speaks about artificial smoked. A good product is a uniform shade - from light beige to brown. The structure is not broken, not pulling. It is dense, dry.

On the cut, the cheese mass - without yellow divorces and cracks. Empty and holes talk about microbiological damage - it is better not to buy such a product.

If the manufacturer has moved with smelters salts. Cork will turn out to be spotted, will suffer and taste. The surface is not damaged. Paraffin is not covered, the shell is dry.

Sausage cheese or cheese product?

As part of the cheese product you will find vegetable fats. Indeed, only dairy fats should be in the production of melted cheese.

In most cases, in appearance, nor to taste natural sausage cheese almost do not distinguish between its vegetable clone. But the biological value of them is different.

Do not forget that without dyes, emulsifiers such a product is impossible - vegetable fats require improved consistency and pleasant fragrance.

Several rules for choosing a high content of milk fat.

1. Mass fraction of dairy fat is more than 50%.
2. The shorter the shelf life, the greater the composition of the dairy ingredients and, of course, it is more natural. Shelf life is no more than 3 months.
3. The name "Product Melted with Cheese" means the content of cheese is much smaller than which is called: "Product Cheese Mel".
4. If the cheese is in the list of ingredients in the first place, then it is most in the product.
5. Quality goods are not tough and not too soft, elastic. It is uniform, it is easy to cut, it does not break and does not crumble. Smoked aroma is not sharp.

Conclusion: the quality of cheese will help to determine its color, appearance, composition. Buying goods, pay attention to the composition, packaging, shelf life.

About food

Making purchases in the store, many have accustomed to pay attention only to the shelf life of products. On the one hand, it is true, but, on the other, it is not enough. Although the deadlines can be optimal, the low quality of a product is determined by very other criteria. Today we will tell about how to choose natural cheese.

Price. There is a commodity misconception that the product is better, the more expensive it is. This is not always the case, but in the cheese question the price plays not the last role. Generally kg of natural cheese can no longer cost 700 rubles. Why is that? Let's consider together: for the production of 1 kg of cheese, approximately 10 liters of milk. The cost of good quality milk is about 50-60 rubles / l. It turns out that 1 kg of cheese is already worth 500-600 rubles. And it is excluding other manufacturer's costs for production. Therefore, in this question, we can say that, yes, the price is one of the determining factors in the choice of a natural product.

Label. All you need to know about cheese is found on its packaging. These words and phrases as "natural milk", "solid pasteurized milk", "Salt Food", "rennet enzyme" say about the good quality of the product. If you meet in the list of ingredients "thickener" or "from restored milk", then it is better to postpone such products aside. Naturally, they are not.

Pay attention to the name. You may not be cheese, but, say, cheerful product or light cheese. These goods cannot be attributed to the category of natural. The "Light" cheese contains a large number of plant fats, and the cheese product is made of palm oil. However, today, without laboratory or express tests, it is quite difficult to determine the presence of palm oil in the composition of the cheese head. Therefore, it is better to progress and take up the tips described above.

Smell. When choosing cheeses, the smell is very important. If the product does not have a fragrance at all, then this is a reason to think about whether it is worth buying it at all. Ammonia or mushroom smell for most cheeses is a sign of rotting. However, for the same "Camumbert Lefkadia" the fragrance of forests, champignons and nuts is a mandatory companion. And if you caught that Camembert gives metal notes, it is better not to buy it. In this situation, it was possible that the technology of storing a cheese head was broken, which begins to deteriorate and acquire outsider microorganisms.

Appearance. Each cheese must fit in appearance to its variety. If this is a "lefkadic formation", then it should be light yellow color, and her flesh to the touch will seem elastic to you. For Maasdam, large smooth holes are characterized, or, as they are called in the professional language of cheesecakes, eyes. As part of a natural gorgonzole, you will definitely see a bluish-green noble mold, "permeating" white gentle flesh. By the way, only in cheeses with a blue mold color can be uneven. Other varieties are usually distinguished by monochromicity.

Another important advice - Carefully look at the integrity of the cheese head. It should not be dry, with cracks, chips, other damage. This is not only not eastwork, but also dangerous to health. In such a holes, a variety of fungi can easily settle, which have quite little common with useful fungi, which are part of the famous cheeses with mold.

And finally. Choose products from a proven manufacturer with a good reputation specializing in the production of natural cheeses. So you can already be confident that you buy a good quality product.

Statistics approve: Russians love solid cheeses and most often buy old Soviet - "Russian", "Poshekhonsky", "Dutch".

From "Foreigners" to us to taste "Edam", "Maasdam" and "Gaud". " AIF " I found out how to choose the most useful cheese in the store.

Real cheese is a product made only from milk using bacterial starters and natural enzymes. In fact, it is an improved milk: it almost does not remain unpleasant milk sugar (lactose), little water, but a lot of valuable protein and calcium.

But this useful food process technology today is transformed into caricature on themselves. They came up with a cheap substitution not only to expensive dairy fat (it, for example, palm), but also the very necessary human body protein.

So, the other day, the largest English manufacturer of food additives began the release of special starch from tropical plant tapioca. "They will help cheese producers to reduce recipe costs, reducing their dependence on expensive proteins, for example, from casein," the company advertises its brainchild.

By destroying one of the last natural products remaining on the shelves of supermarkets, the technologists are putting a slowdown bomb under our health. After all, mankind is not enough of high-quality protein, but the unfortunate starch in all food is the sea. In order for us to survive, the government level requires banquets for similar innovations in the satellite. After all, there is no doubt that in Russia the use of such starch will acquire threatening forms as it happened with palm oil. It was invented to add it to dairy products in the West, but we only became putting into cheeses in such large quantities.

Another product fooling has already flooded the metropolitan stores. It seems to be solid cheeses, which, if neither paradoxically, are melted.

On the shelves lie seemingly classic packaging "Kostromsky", "Poshekhonsky", "Dutch" and other dense cheeses, but made on the technologies of melted cheese. As a rule, they are like solid cheeses, and from cheese and cottage cheese of low quality, from a cheese marriage and illiquid - ordinary raw materials for melted cheeses.

Important! As part of such pseudochosov, no milk, starters and enzymes are indicated, and solid cheeses themselves with a mass of additives - smelters, structures, emulsifiers, etc. on the label it is necessary that they are melted. But this is not very noticeable. And when servicing, this word is often reduced to two small letters "Pl". There are no holes on such cheese. And the consistency is elastic elastic, more "rubber" than solid cheeses. Be careful not to disappoint.