Russian cheese is a semi-hard rennet cheese made from pasteurized cow's milk.
The Russian Cheese brand does not have a copyright holder and is produced by a large number of Russian, Belarusian, Ukrainian and Latvian factories.
Russian cheese is considered one of the most popular types of this dairy product.
Firstly, this cheese is one of the permanent varieties: as long as we remember ourselves, it has been present on the shelves of our stores for as long as we can.
Secondly, there is always a huge assortment of this kind of cheese, which depends on the manufacturer, and we have a lot of those.
It is made from pasteurized cow's milk with the addition of milk-clotting rennet and starter culture of mesophilic lactic acid bacteria.
After production, Russian cheese can be delivered to stores only after 60 days of aging.
The cheese is semi-hard, yellow in color, a lace of small eyes is visible on the cut. The taste is pronounced, slightly sour. It is a semi-hard cheese with a fat content of 50 ± 1.6%, manufactured in accordance with GOST R 52972-2008 (effective from January 1, 2010).
Energy value of the product Russian cheese, bzhu:
- proteins: 23.2 g
- fat: 29.5 g
- carbohydrates: 0 g
Calories: 364 kcal.
The production also uses calcium chloride hardener (E509), sodium or potassium nitrates (E251, E252), lysozyme (E1105), calcium orthophosphate (E341), beta-carotene (E160a), annatto extracts (E160b). The surface of the head is treated with fungicides: sorbic acid (E200), sodium sorbate (E201), potassium sorbate (E202), etc.
What is useful Russian cheese
The benefits of Russian cheese lies in the composition of this product. It contains a useful and easily digestible protein, which takes an active part in the formation of systems and internal organs.
This product also includes amino acids that are necessary for the normal functioning of the whole organism. For example, they are responsible for the condition of the muscles, the hormonal background, and they also protect the body from the negative effects of infections and viruses.
B vitamins normalize the activity of the nervous system, which allows you to get rid of insomnia, fatigue and stress.
There is also vitamin B12 in this product, which contributes to a faster cure for anemia, anemia and hepatitis. In addition, the risk of the formation of red blood cells, which are involved in the regeneration of the nervous system, is reduced, and the vitamin also improves liver function.
What is important, all the vitamins and microelements found in Russian cheese are completely absorbed by the body.
Included in Russian cheese is potassium, which is necessary for the normal functioning of the cardiovascular system.
Russian cheese promotes quick and effective recovery after strong and prolonged physical and mental stress.
Russian cheese in cooking
Russian cheese is widely used in cooking for preparing a variety of dishes.
This product is included in recipes for salads and snacks. Often it is rubbed on a grater and used for cooking hot dishes and breading.
Use this kind of cheese when baking meat, fish and vegetables in the oven.
In addition, they put this product in pizza, pastries, casseroles, etc.
There is one effective way that will allow you to choose high-quality Russian cheese.
To do this, take a piece of cheese, ask the seller to cut it off from the head, and bend it.
If it does not break, you can be sure that the product is good.
When buying vacuum-packed cheese, look at polyethylene, if you see greasy stains, such a product does not deserve your attention.
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Russian Cheese refers to semi-hard rennet cheeses, 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 production falls on the cold season, when cows cannot get grass and dandelions to naturally color milk. Cheese Russian is produced in the form of low cylinders or rectangular bars weighing from 8 to 18 kg.
Cheese Russian 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. To taste Russian cheese is slightly sour, creamy, with a bright aroma. An openwork pattern of heterogeneous eyes is located throughout the cheese. On the head of the cheese there is a dense crust, on which interweaving of threads is sometimes visible, this is a sign that the cheese was laid out on a linen cloth.
Calorie cheese Russian
The calorie content of Russian cheese is 363 kcal per 100 grams of product.
The composition and useful properties of Russian cheese
In the composition of the product: cow's pasteurized, rennet. Cheese Russian contains vitamins, as well as minerals needed by 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 needed for the construction of cells of all systems of the human body.
The harm of Russian cheese
We should not forget that Russian cheese contains beef fat - hard and one of the heaviest, so for those who have high cholesterol levels in the blood, Russian cheese should be consumed in a small amount. With excessive use of the product, problems with the digestive system are possible - heaviness in the stomach, constipation.
When purchasing Russian cheese, you should pay attention to the cut of the product, it should be smooth, even, without liquid droplets (tears), cracks and crumbs. Slit-like eyes have an irregular shape and penetrate the entire cheese, if they are concentrated in one place, it means that the cheese was produced with violations of technology. The slipperiness of the surface and non-uniform coloring are not allowed, if the cheese crumbles, this is a sign of immaturity.
Russian cheese should be stored in the refrigerator, if it is vacuum-packed, then the shelf life is three months, open or purchased in a piece of cheese is stored for no longer than seven days in a special cheese dish or in a glass / plastic container.
Cheese Russian in cooking
Russian cheese is a versatile product, suitable for independent use as an appetizer or snack, ideal for sandwiches and canapes, melts well and is therefore suitable for making hot sandwiches, julienne, pizza, pasta, baked vegetables, meat and poultry. Cheese is added to salads with canned beans and crackers, fried in breading and batter.
For more information about Russian cheese and its production, see the video "Cheese "Russian"" of the TV program "Expertise of Goods".
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There is an opinion among gourmets that the most delicious and healthy delicacy that can be seen on our table every day is cheese. The BJU in it depends on the production technology of the popular fermented milk product and the ingredients used in this. Cheeses are prepared by curdling milk, adding substances that contribute to its coagulation (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 manufacturing technologies for 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, Gruyère, Cheddar and others) with a fat content of 28 -35 g, proteins 25-33 g and calorie content 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 calorie content varies in the corridor of 320-350 kcal; pickled (mozzarella and suluguni, Adyghe and 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 (approximately 210-310 kcal); soft - all mold varieties - roquefort, brie, camembert, gorgonzola and others, in which there are 30 g of fat, 20 g of proteins, and the calorie content is on average 355-410 kcal; as well as melted.
The last type of product is high-calorie cheese, BJU in it depends 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 of a large amount of carbohydrates in it, so it is not recommended to use it for people who are overweight. Other varieties of cheese, except for processed cheese, contain a small amount of carbohydrates or they are absent.
Is cheese a fatty food?
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 meet cheese with a fat content of 45, 50 and 60% on store shelves. These figures are given by manufacturers to determine the concentration of fat on a dry matter basis. At the same time, the amount of fat in a full-fledged fermented milk product is no more than 20-30%. In addition, dietary varieties of cheese with a mass fraction of fat in dry matter in the range of 18-25% can be found on sale.
Low-fat types of cheeses differ in color - they are much lighter than varieties made from whole milk with the addition of cream. The described product is a leader in calcium content: 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, so cheese (the 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 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%, ensure the proper metabolism of fats in the body. In addition, milk fat has a low melting point, which further facilitates its absorption.
Nutritional table for hard cheeses
This type of fermented milk product differs from others in its low moisture content (not more than 55%) and increased hardness. These qualities of cheese are obtained through: 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 harden for up to ten years. Rossiyskiy cheese also has a strong taste and strong aroma inherent in all hard varieties. BJU in it correspond 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:
Types of cheeses and calories per 100 g | (in grams) | Carbohydrates |
|
Cheese "Russian" 50% fat - | |||
Cheese "Russian" 45% fat - | |||
Cheese "Komo" (Russian) - | |||
Cheese "Swiss" - 396 kcal | |||
Cheese "Soviet" - |
The delicate aroma and characteristic pattern of the Russian cheese, called "fine lace", makes it easy to distinguish it from others on store shelves in Russia and neighboring countries.
It is prepared using pasteurized cow's milk, sourdough containing mesophilic lactic acid bacteria, and 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 varieties of fermented milk product, which includes: Kostroma, Edamsky, Poshekhonsky, Lithuanian, Gouda, Estonian and Dutch cheese, BJU are distributed as follows:
Cheese varieties | (in grams) | (in grams) | Carbohydrates (in grams) |
"Dutch" 352 kcal | |||
"Kostroma" | |||
"Poshekhonsky" | |||
"Edam" | |||
"Lithuanian" | |||
"Estonian" |
Semi-hard cheeses - 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, brynza, chechil, Adyghe - are extremely loved by most of our compatriots. The technology of their preparation gives them a pronounced layering and a piquant 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 g of fat and 1.5 g of carbohydrates, while 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.
Types of cheese | (in grams) | (in grams) | Carbohydrates (in grams) |
Brynza (from cow/sheep milk) 260/298 kcal | |||
Mozzarella 240 kcal | |||
Chechil 140 kcal | |||
Suluguni 290 kcal | |||
Feta 290 kcal | |||
Sirtaki 227 kcal | |||
Adyghe 240 kcal | |||
Ossetian 356 kcal |
Pickled cheeses are great for baking and salads, making rolls. The most delicious dishes are obtained if you use exclusively fresh cheese, which smells like milk, cream, mushrooms.
Diet menu and cheese: BJU, calories, consumption rate
Fat-free cheeses are the main component of many low-calorie diets. One of the most 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. Tofu contains less than 100 kcal per 100 g, making it 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). In 100 g of granular or Lithuanian cottage cheese (the name of the same village cheese) there are 85 kcal and 19 g of protein. Of the low-fat cheeses, the following are in demand: Gaudette (with a fat content of 7%), dietary Chechil, Fitness, Grünlander (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%. Such cheese is made from goat's milk, it contains no more than 30% fat, while traditional feta from contains about 60% fat.
Nutritionists do not advise to abuse any kind of cheese, a couple of slices before lunch (30-50 g) is enough. They can be chopped into a salad, eaten alone, or used with thin toasted toast. Pickled cheeses must first be soaked in water or fresh milk for an hour.
One of the most popular types of dairy products is Russian cheese. Its calorie content is very high, but universal love and affection is due not only to this, but also to a large number of other reasons. I would like to note the fact that this variety is one of the most basic and constantly existing on store shelves. But it’s true, as long as you can remember, you see this cheese on the market for so long. Starting from the times of the USSR and ending with our days. Also worth attention is a large assortment of this type, depending on its manufacturer (in which there is no shortage at the moment).
Product Features
Cheese "Russian", the calorie content of which is quite high, has some taste difference from other types, which can be aimed exclusively at a narrow circle of consumers (for example, with mold). It has a fairly pronounced sour, but traditionally recognizable taste. Plus, its cost is at a democratic level, thanks to which everyone can afford to pamper themselves, which has been quite relevant lately.
This type of dairy products is produced in Russia and in some CIS countries. Pasteurized milk is taken as the initial raw material for its preparation. It is classified as a semi-hard rennet cheese. This enzyme is added to cow's milk along with a special starter that contains lactic acid bacteria. Cheese "Rossiyskiy", the calorie content of which rises several times at the end of production, is also distinguished by its yellowish color, and on the cut you can see small eyes and white lace.
Despite the high level of fat content, this product is in no way inferior in taste to other varieties. As for cooking and preparing various dishes, it is even more popular than other cheeses. Of particular relevance can be emphasized for the preparation of casseroles, salads, pizza, hot dishes and snacks.
Composition, vitamins, minerals
One of the most useful products can be called Russian cheese. Its calorie content is very high, since a third of this product is pure protein. On the other hand, thanks to this, it can be used instead of meat products in some vegetarian dishes. This cheese has one necessary element, which is called milk fat, which is very well accepted by the body. Despite the fact that there are practically no carbohydrates in this product, it has a fairly large and impressive list of vitamins B 12, B 6, B9, C, PP, A. And due to the fact that cheese contains vitamin B 12, it helps during the treatment of diseases, associated with hepatitis, anemia and anemia. It should be noted the positive effect of the product on men's health due to the zinc content. Naturally, calcium and phosphorus are present, as in other dairy products, which is important for bone structure. Therefore, cheese is recommended for those patients who have had joint diseases. Thus, the product has become not only tasty, but also useful, having a sufficiently large mineral and vitamin composition, due to which it is recommended for inclusion in the diet.
Useful properties of "Russian" cheese
Many doctors and nutritionists say that one of the most useful is cheese "Russian" 50%. Calorie content may indicate its satiety, but at the same time it contributes to:
- Strengthen teeth, bones, hair and nails.
- Improving energy balance.
- Improving metabolism.
- Activates the brain.
- Quickly restores strength not only after mental, but also after physical exertion.
- Promotes proportional development and growth of the body.
Cheese "Russian": calories per 100 grams
- Proteins: 23.2 g
- Fat: 29.5 g
- Carbohydrates: 0 g.
Russian cheese is incredibly nutritious (calories / proteins / fats / carbohydrates: 364 kcal / 25% / 73% / 0%), so you need to watch the amount that you eat. Since everything is good in moderation and it is not worth abusing it. Naturally, for real connoisseurs, these words mean nothing.
Cheese harm
With all the positive qualities of this product, there are still a few negative points that need to be mentioned, because this can cause problems in the future. Due to the fact that this cheese has a very high percentage of fat and calories, it is still worth refusing to use it for those categories of people who have some problems with overweight and obesity, and those who have been prescribed a low-fat light diet. If you follow all the recommendations and common sense, do not overeat it, then the product will only benefit.
Naturally, improper storage of cheese can cause a lot of harm, in which case diarrhea is not the worst option. Some consumers continue to use the product even after the mold crust appears on it, thinking that there is nothing wrong with it, but in fact it can create many problems.
Also, due to the diuretic effect inherent in cheese, people who suffer from urolithiasis may experience discomfort.
Characteristic
It is difficult to argue with the fact that the high calorie content of Rossiysky cheese (50% fat content) comes to the fore. This makes you cautious about adding it to various dishes. This is due to the fact that any salad or snack in which it is used becomes a third of the calories. At the same time, there is a certain circle of nutritionists who still oppose the mass production of cheeses, where pasteurized milk is taken as the basis. The described type, in fact, is produced in this way. This is due to the fact that such a product does not contain even a small fraction of what such cheeses should actually contain (we are talking about useful properties). Due to the maximum amount of saturated fatty acids, coconut and palm oil, it is so harmful to the body that it is quite capable of causing Alzheimer's disease. This applies only to those species in which traces of vegetable fats have been found. As for the rest, this issue is not even discussed, only reasonable use leads only to a positive effect.
To date, cheese is a product of frequent eating How much cheese contains proteins, fats, carbohydrates, you will learn in this article. Are there carbohydrates in cheese and do they affect your weight? Cheese is used both in its original form - in slices for a snack, on sandwiches, in the form of cutting into numerous salads and making sandwiches, and is part of all kinds of fillings, cooked in grated form, where dishes sprinkled with cheese for baking in the oven are especially popular, whether then pizzas, pies or second courses.
VitaminsDespite 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. In addition to 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 make up the minimum percentage of content.
Often this is 0% carbohydrates when talking about hard, semi-hard and some soft cheeses, such as Swiss, Adyghe, Dutch, Roquefort, cheddar, etc., the same applies to cheese. Accordingly, such cheeses can be used during a diet and on fasting days. How many carbohydrates are in cheese, homemade cheese contains about 1.8% carbohydrates, processed smoked cheese, such as sausage cheese - 3.7% carbohydrates, sweet processed cheeses are in second place in terms of carbohydrate content, and glazed curds are in first place, respectively - 32% carbohydrates .
Like most healthy products, in addition to vitamins, cheese contains proteins, fats, and carbohydrates. On average, proteins make up approximately 18% -26% of the total mass of the product, fats - about 20% -32%. It all depends on the type of cheese. So, for example, homemade cheese contains the least fat - only 4% - this is a pleasant exception, and Swiss cheese has the most - 31.8%, which is not far behind Dutch round cheese and cheddar - 30.5% fat. Most proteins in the Baltic cheese - 30%, Yaroslavl cheese is in second place - 26.8% and Estonian, Dutch squared and Poshekhonsky cheese are in third place - 26% of proteins each.
The least protein is again in homemade cheese with a fat content of 4% - 17% of proteins. After a complete analysis of the types of cheese presented on the Russian market, we can make a final conclusion about how many carbohydrates are in the cheese. For the most part, almost zero carbohydrate content was found in cheeses.
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, as they replenish the energy reserves of our body and reduce fat consumption and proteins. But the use of complex carbohydrates contained in sweet curds is best reduced. In general, cheese is quite a useful product for our body. After analyzing a product such as cheese, carbohydrates amounted to zero content.