Processed cheese seems simple and unpretentious only at first glance. This product contains many elements valuable for health, and in terms of the amount of calcium in the composition

it is even ahead of yogurt! However, one should not get carried away with such cheese either ...

Processed cheese was invented in Switzerland shortly before the First World War. Nowadays, it is made from various dairy products: cottage cheese, cow's butter, powdered or condensed milk, rennet cheeses, as well as from natural cheeses that have defects in appearance.

Depending on the composition, several types of processed cheese are distinguished:

- sausage cheese - prepared on the basis of low-fat low-fat cheeses with the addition of milk, rennet cheeses and spices, usually pepper and caraway seeds.

- chunk cheese - made from rennet cheeses of high fat content (from 70% and more), as a rule, it has a bright cheese taste.

- sweet cheese- prepared with the addition of sugar and sweet additives, nuts, honey, coffee, etc.

- pasty cheese - made from ingredients with a high content of fatty substances.

What is useful processed cheese?

Processed cheese is a highly nutritious fermented milk product that is rich in protein, fat, valuable amino acids, vitamins and minerals. One regular processed cheese from the store contains 15% of the daily value of calcium - in this sense, it is even more beneficial for the body than yogurt.

Processed cheese composition:

- calcium - 120 mg per 20 g;

- fat - 4.4 mg per 20 g;

- protein - 2.3 g per 20 g.

Unlike hard varieties processed cheese is completely absorbed by the body for one hundred percent. This cheese contains almost no carbohydrates, it is an excellent source of vitamin B and phosphorus compounds, which are responsible for the condition of nails, bones and hair. The fats contained in processed cheese supply the body with vitamins E, D, A. In addition, such cheese does not leave behind a too strong aftertaste.

What is the danger of processed cheeses

Soft processed cheeses contain a lot of sodium compounds, which is harmful in case of pressure drops and problems with vessels. And also nutritional supplements that are not at all useful for the body. Allergy sufferers and people with kidney problems should refrain from such cheese.

Also, do not eat processed cheese with increased acidity of gastric juices, since it contains a large amount of citric acid. This product is also not on friendly terms with the figure - it is very high-calorie.

When buying processed cheese, doctors recommend that you carefully study the packaging of the product and not be tempted by the cheapness. Many manufacturers today, under the guise of processed cheese, offer customers surrogate cheese counterparts. Experts say that if the cheese contains palm or rapeseed oil, then it is no longer a real processed cheese, but a “cheese product”.

You should also not buy processed cheeses in plastic containers marked "PS" at the bottom of the "tray". This symbol means that the packaging was made of polystyrene, which in many countries is prohibited for storing food. The container for processed types of cheese must be made of polypropylene. At the bottom of such a container is the "PP" mark.

The popularity of processed cheese is not that great when compared to all kinds of hard cheeses, but still many people love it and often buy it in stores. At the same time, for the most part, they simply close their eyes and try not to think about what and how the purchased processed cheese is made. This approach has a right to exist, but it is still much better to cook processed cheese from cottage cheese at home and no longer fear for its quality. So if you love to start your day with a slice of bread generously spread with soft melted cheese, then this recipe will definitely come in handy.

Ingredients for homemade processed cheese:

• cottage cheese - 500 grams,
• butter- 100g,
• milk - 50 ml,
• egg- 1 PC.,
• fine salt - 0.5 teaspoon,
• baking soda- 0.5 teaspoon.

Important: it is better to use homemade products for the preparation of processed cheese (cottage cheese, milk and chicken eggs), if possible.

How to make processed cheese at home, recipe with photo:

1) In a blender bowl combine cottage cheese, milk and a raw egg as well as salt and soda.

2) At maximum power, beat the combined components into a homogeneous curd mass. If you do not have a blender, then simply grind the cottage cheese through a metal sieve, and then intensively mix it with the rest of the ingredients with a whisk or fork.

3) Transfer the resulting mixture to a small saucepan and add butter to it (you can whole, or chopped into pieces - this will melt faster).

4) Place the container with the curd mass on water bath or, more simply, put in a larger pot with boiling water inside. Stirring continuously, heat the mass for about 10 minutes, counting from the moment the butter is completely dissolved.

5) When heated, the curd will begin to melt slowly, and very soon the mass will thicken. As soon as this happens, remove the cheese from the heat and leave it to cool at room temperature, stirring occasionally, so that a film does not form on top.

6) Divide the cooled processed cheese into small jars and store in the refrigerator for no longer than 5 days.

Description

Agree, for many of us it has become almost a tradition to have breakfast with a cup of aromatic hot coffee with a slice of toasted crispy toast spread with soft melted cheese. And this is not surprising, because delicate taste this cheese makes it one of the most popular foods today.

The technology for the production of processed cheese is somewhat different from the methods for the production of other types of this dairy product... If hard cheeses, for example, are made from milk, then, in order to get processed cheese, it is necessary to mix several essential components. Rennet cheeses, butter, cottage cheese, special cheeses for melting, milk powder and all kinds of fillers and spices make up the main set of products for making this delicate delicacies... They are thoroughly mixed in the right proportions and melted at a certain temperature, resulting in a homogeneous cheese mass called processed cheese.

Today, there are an incredible number of varieties and varieties of processed cheese on sale, but it is generally accepted to distinguish 4 types of this delicious product: sausage, lumpy, pasty and sweet. With the first, everything is clear - in its shape it resembles a sausage and often you can find black pepper or caraway in its composition. Sliced ​​processed cheese is characterized by a special cheese flavor and retains its shape well when sliced. A pasty version of such cheese can be found mainly packaged in trays and with a necessarily high fat content. Well, sweet processed cheese is a favorite delicacy for those with a sweet tooth: honey, cocoa, coffee, nuts, syrups and dried fruits are often found in its composition. The calorie content of processed cheese depends on each individual type, but always nutritional value this product is quite high.

In cooking, processed cheese is widely used in the preparation of a wide variety of dishes. It can be simply eaten as a standalone product or spread on a slice of fresh bread. In addition, delicious cheese is prepared with this soft cheese. hearty soups and main courses, it is added to sauces, salads, casseroles, pasta and pizza.

Processed cheese composition

Compared to hard types of cheese, this product has little advantages. So, due to some differences in the composition of processed cheese, it is fully absorbed by the body. Moreover, this cheese contains less cholesterol.

Processed cheese - very nutritious product, which is quite useful for humans, due to the presence of a large amount of calcium and phosphorus, and these elements are responsible for the healthy state and beauty of the skin, hair and nails. Another useful substance the processed cheese contains casein - the highest quality protein.

Processed cheese - a description of the benefits and harms of this product, its photo, as well as a recipe for cooking at home

History

In our country, processed cheese has been made on the basis of hard cheese varieties such as Poshekhonskiy, Altayskiy, and Rossiyskiy for many decades. All of them, of course, are substandard. Obligatory additives are butter, milk powder. In addition, melting salts are put into the mass, which is to be turned into processed cheese after certain manipulations, designed to prevent the coagulation of milk protein. Unscrupulous manufacturers, for the most part - the so-called "private traders" use rennet cheese, fermented milk products, whose shelf life has already expired, and unripe cheese mass as the main raw material. Therefore, it is very important to pay attention to the quality of the processed delicacy you are purchasing.

There is a certain classification of processed cheese:

Sausage cheese. Various types of rennet cheeses are used for production1, and caraway and pepper are often added.
Slice cheese. For it, rennet cheeses are used, in which the fat content varies from 50 to 70%. Distinctive features - the cheese is perfectly cut and has a strong cheese aroma.
Spreadable cheese. It has a fairly high percentage of fat and a strong cheese flavor.
Sweet cheese. During the production of this product, various fillers are used, for example, honey, nuts, syrup, coffee, etc.

In addition, it is possible to distinguish the classification depending on the packaging and shape, for example, cheese in briquettes and slices.

Selection and storage

Due to the presence of a huge number of fakes, it becomes more difficult every day to choose high-quality processed cheese. In order not to be mistaken in the rich assortment, it is important to know some aspects:

First, pay attention to the name of the product. It should be formulated as "processed cheese", other options are not considered.
Now let's move on to the composition. It should contain only dairy components and melting salts. If you see flavors and other ingredients in the composition, this cheese is not worth your attention. If you are lucky enough to find cheese that is made according to GOST, then consider yourself lucky.
Inspect the packaging for any damage. If you decide to buy processed cheese in a plastic container, then you should definitely look at its bottom. It is necessary to choose the product on which the letter "P" is indicated. If you see the value "PS", then you should refuse to purchase such a product.

A significant advantage of processed cheese is a long shelf life, up to 7 months. To prevent the cheese from drying out, it must be wrapped in foil or cling film.

How to check the quality?

If you bought processed cheese (not spreadable), then you can check its quality at home. A piece of such a product should not break, since the consistency should be homogeneous and plastic. In addition, quality cheese has a uniform color and creamy taste... Also, good processed cheese will not stick to your teeth and hands.

Cooking use

Processed cheese is a great snack on its own, especially if the product comes with additives. Many people are very fond of sandwiches that are smeared with such cheese. In addition, this product is added to the first and second courses. Processed cheese is included in the recipes of many salads, pates, lasagne, etc. This product is also used to make pizza and casseroles. Sauces based on processed cheese are very tasty.

How to cook at home?

To be sure of the quality of the processed cheese, you can make it at home. To do this, you need to take about 400 g of cottage cheese, 2 chicken eggs, 100 g soft vegetable oil and 1 teaspoon of baking soda.

Mash the cottage cheese with your hands or a fork and beat until smooth with an egg and soda, which you do not need to extinguish. Then add oil there and mix everything thoroughly until smooth. The resulting mass must be put on a small fire to melt, while constantly stirring. You need to ensure that all the lumps melt, this will take you about 15 minutes. IN ready cheese you can put herbs, garlic, herbs and other spices.

The harm of processed cheese and contraindications

Processed cheese can be harmful to people with individual intolerance to the product. In addition, this product contains quite a lot food additives, which negatively affect the functioning of the body and provoke allergic reactions. Considering this, it is recommended not to abuse these products, especially for people with liver problems, hypertension and other problems of the heart and blood vessels. Contraindications to the use of processed cheese are with increased acidity of the stomach. In addition, more and more manufacturers are trying to save money and use low-quality raw materials that can cause significant harm to the body.

Caloric content of Processed Cheese 300 kcal.

Energy value of the product Processed cheese (Ratio of proteins, fats, carbohydrates):

Proteins: 20.5 g (~ 82 kcal)
Fat: 23 g. (~ 207 kcal)
Carbohydrates: 2.5 g (~ 10 kcal)

Energy ratio (b | f | y): 27% | 69% | 3%

Benefit processed cheese

Processed cheese is not considered a dietary food, since it has high calorie content(300 kcal per 100 g) and fat content.

Processed cheese is a healthy and nutritious product. It is high in phosphorus and calcium, which are essential for healthy skin, hair and nails.

Unlike its solid counterpart, processed food contains less cholesterol and is completely absorbed by the body.

The fats that make up processed cheese are high-calorie carriers of fat-soluble vitamins. They are responsible for supplying the body with vitamins A, D, E, as well as polyunsaturated fatty acids.

Processed cheese is a rich source of casein, which is a high quality protein. It contains essential amino acids. Cheese contains only 2% lactose and practically no carbohydrates.

The harm of processed cheese

Compared to hard cheese, processed cheese contains more sodium, which makes it harmful for hypertensive patients and those with cardiovascular diseases.

Currently, soft processed cheese is being added a large number of chemical and phosphate food additives (E) and salt. These supplements are not always harmless to the body. Their frequent use can cause allergies and red spots on the skin. The increased phosphate content damages bones and makes them more brittle. In addition, phosphates are dangerous for people with kidney disease.

Often, to speed up the ripening process of processed cheese, they put citric acid... For this reason, such cheese is not recommended for people with high acidity of gastric juice.

Processed cheese is a very high-calorie product, so its use should be limited.

Due to the presence of food additives in such cheese, it is not recommended to give it to children.

Now more and more often on food counters you can find poor quality and useful product, but a cheap surrogate analogue. Cheese like this won't do any good at best.

Processed cheese is often made from unripe and substandard cheese and dairy products that have almost expired. This is not so scary, since the output will be a complete and nutritious product.

But if, in order to save money in processed cheese, vegetable oils(palm, rapeseed, etc.) instead of natural butter, this product can be hazardous to health. Palm oil contains a large amount of saturated fatty acids, which lead to the development of heart and vascular diseases... It is also addictive. Palm oil is very poorly absorbed by the child's body and can cause a number of serious diseases. Some scientists believe that frequent consumption of foods containing palm oil contributes to the development of cancer.

You cannot buy cheese in a plastic container with the letters PS on the bottom. This means that the container is made of polystyrene. And it is impossible to store food in such packaging, and in a number of European countries it is prohibited.

A plastic container for cheese should be made exclusively of polypropylene (the letters PP are put on the packaging).

Processed cheese vices

Weak taste. The defect is due to the use of insufficiently mature raw materials.

The taste that is atypical for this type of cheese is due to the use of rennet cheeses with atypical specific characteristics for melting.

Bitter, fodder, overly sour tastes are due to the use of raw materials (rennet cheeses, cream, cottage cheese) with corresponding defects. To prevent this defect, it is necessary to strictly dose raw materials with appropriate flavors, apply vacuum during melting, and use spices in recipes.

The greasy taste is due to the development of spore anaerobic bacteria, mainly butyric bacteria, in processed cheese. When using raw materials with signs of butyric acid fermentation, it is recommended to use nisin.

An alkaline aftertaste is caused by an excess of melting salts or their incorrect selection.

The sandy consistency is due to the formation of crystals of calcium pyrophosphate, sometimes calcium orthophosphate. To avoid this defect, it is necessary to reduce the duration of heat treatment, not to exceed the dose of melting salts, and to increase the stirring speed during melting.

A loose consistency occurs when processing overripe cheese.

Mealy consistency is caused by protein coagulation as a result of low activity cheese mass and a lack of melting salts.

The adhesion of the curd mass to the foil occurs due to the use of immature raw materials, as a result of poorly processed moisture, insufficient aging of the mixture with the melting salt, or when using low-quality foil. To avoid this defect, it is necessary to carefully consider the composition of the mixture for melting, to better regulate the degree of maturity of the raw materials, to increase the melting time by several minutes, to ensure rapid cooling of the prepackaged processed cheese, and to apply the homogenization of the raw materials.

Defects in appearance (deformation of briquettes) are caused by poor adjustment of filling machines, packaging of insufficiently cooled product, violation of storage rules.

Contraindications

Due to the presence of sodium compounds in processed cheese, it is recommended to exclude it from the diet for people with weak kidneys and unstable blood pressure.

Processed cheese is contraindicated for those who suffer from chronic gastritis and stomach ulcers.

For people with metabolic disorders and overweight, processed cheese should also be excluded from the diet.

Processed cheese, especially cheap, containing a number of artificial chemical additives should not be given to children.

Nursing mothers should also refrain from using it.

Processed cheeses are renowned for their flavor and nutritional characteristics. Homemade processed cheeses are of particular value. At home, you can cook as soft cheese or with a denser consistency (which can be cut into slices). In this recipe, I will show you how to make exactly soft melted cheese with spicy taste and aroma, which are achieved thanks to dry Italian herbs and ground paprika. And turmeric has contributed to the fact that the cheese has a golden and very appetizing color. This cheese is made from cottage cheese, it turns out to be very tasty and is great for making sandwiches. After the cheese has stood in the refrigerator for three hours, it becomes a little thicker than in the final photographs, it will not spread, but it will not become too thick either. Having tasted this homemade melted cheese with paprika and herbs, you won't want to buy processed cheese in the store anymore!

Chicken egg

Butter

Baking soda

Mixture Italian herbs

Ground turmeric

Ground paprika

Ground black pepper

To make homemade melted cheese, we need the following ingredients: cottage cheese, butter, chicken egg, baking soda, salt, a mixture of dry Italian herbs, ground paprika, ground turmeric, and black pepper.

Pour the cottage cheese into the bowl of the food processor.

Break the chicken egg and add it to the bowl of the food processor to the curd.

Add soft butter to this.

Sprinkle one teaspoon of baking soda on the cottage cheese, butter and egg.

Grind all the combined ingredients to a pasty state.

We shift the resulting curd mass into a ladle or small saucepan. Pour salt into the curd mass.

We also add a mixture of dry Italian herbs to the curd mass.

Following the herbs, add ground turmeric to the curd mass.

And the last ingredient that we add to the curd mass is ground black pepper.

Stir the curd mass with additives until they are evenly distributed.

We put the ladle in a water bath and warm it up until curd will not completely melt. Stir the mass constantly so that no lumps and grains remain and the curd melts evenly.

When the curd mass melts and looks like very soft, pouring processed cheese, remove the ladle from the water bath. Homemade processed cheese is ready!

As it cools, the processed cheese will become thicker and thicker. Pour soft melted cheese with paprika and herbs from a ladle into a serving bowl. You need to store such cheese in the refrigerator.

After the cheese has stood in the refrigerator for at least an hour, it will acquire a perfect consistency - it can be spread on bread and the cheese will not spread! Bon Appetit!

Cheese is a favorite of almost all people, because thanks to the variety of its varieties, each person can find for himself exactly the variant that he likes best. In this article, you will learn what to make from processed cheese- a permanent inhabitant of almost all shop windows.

Processed cheese biscuits

Processed cheese biscuits

Ingredients:

• 120g processed cheese
• 1.5 stack. flour
• margarine - 4 tablespoons
• 2 eggs
• cumin - 2 tsp.
• 2 pinches of salt and red pepper
• sesame
• 1 table bed margarine

Cooking process:

1. Grate the processed cheese on a fine grater, add 1 egg, salt and pepper to it. Mix everything, then add flour and knead the dough until smooth.

2. Put the dough in the refrigerator for half an hour, then take it out and roll it into a layer 3-4 mm thick. Cut out figures of any shape from the layer - circles, squares, etc., place them on a baking sheet greased with margarine and grease with the remaining egg, after beating it well. Combine cumin with pepper and salt and sprinkle with this mixture on cookies. Sprinkle sesame seeds on top.

3. Bake cheese biscuits in the oven at 180C for about 10 minutes.

Cheese sauce for fruit

Cheese sauce for fruit

Ingredients:

• 450g soft processed cheese
• cream 20% - 8 tablespoons
• 3 tbsp honey
• 1 teaspoon vanilla sugar
• lemon juice - 2 tbsp.
• 6 tbsp chopped almonds
• a pinch of grated nutmeg

Cooking process:

1. Add cream and honey to processed cheese (honey is best taken fresh, liquid). Stir everything until smooth, then add to the mixture lemon juice and nutmeg along with vanilla sugar... Stir everything again and put the sauce in the refrigerator.

2. Serve cheese sauce to the fruit chilled, sprinkle with chopped almonds on top.

Cheese flagella

Cheese flagella

Ingredients:

• 1 pack of soft processed cheese
• 200g wheat flour
• egg - 1 pc.
• soda on the tip of a teaspoon
• 1 teaspoon salt
• 1 teaspoon crushed cumin seeds
• black pepper and herbs - to taste
• grows up. frying oil
• grated hard cheese for sprinkling

Cooking process:

1. Processed cheese beat with a mixer until firm, thick foam. As soon as the mass becomes the desired consistency, add cumin, salt and an egg into it. Beat thoroughly again and add flour combined with baking soda. Stir until the mixture is smooth and thick enough to form flagella. You can increase the amount of flour if necessary.

2. In a small saucepan or skillet, heat the oil and add a pinch of salt to prevent it from shooting. From cheese dough form flagella and fry in oil until golden brown. Place the finished flagella on a napkin so that excess fat drips off and immediately, while they are still hot, sprinkle their surface with grated cheese.

You can serve such flagella with tea and coffee.

Salad with melted cheese and squid

Ingredients:

• 1 pack of processed cheese
• squid - 300g
• 2 boiled eggs
• garlic - 2 cloves
• herbs, salt and mayonnaise

Cooking process:

1. Rinse squid carcasses, peel off films, remove entrails and cartilage plate. Prepared squid should be boiled in boiling salted water (cook for about 2 minutes after boiling).

2. Cool the boiled squid meat and cut into strips. Grate the processed cheese on a coarse grater (before that, it is better to hold it in the refrigerator, since it is easier to grate when chilled)

3. Cut the eggs into cubes and finely chop the parsley. Mix the garlic passed through a press with mayonnaise. Combine squid with cheese, eggs and herbs in a deep bowl and season the salad with mayonnaise seasoned with garlic.
Salad ready!

Homemade cheese soup

Homemade cheese soup

Ingredients:

• 200 gr. soft processed cheese
• cream - 100g
• 3 potatoes
• carrots - 1 pc.
• 1 onion
• 1.5 l chicken broth
• boiled chicken - 100g. (you can cook chicken soup, or you can take ham or any other meat and other broth)
• spices and salt
• fresh herbs
• the oil grows. for sautéing vegetables

Cooking process:

1. Fry the onion, chopped into thin half rings with chopped carrots in oil, peel and cut the potatoes into cubes. Add all prepared vegetables to chicken bouillon, bring to a boil and cook for 5 minutes.

2. Then add the processed cheese and continue to cook for another 3 minutes, stirring constantly. During this time, the cheese will completely dissolve in the soup. Once this has happened, add cream, spices and salt to the soup. Bring the whole mixture to a boil again and remove from heat.

Home-style cheese soup is ready!

If you cannot decide what to make from processed cheese, then you can simply use it as a tasty addition to sandwiches or make a fragrant cheese sauce from it - for this you just need to melt the cheese, add spices and a little cream to it.