Smoked cheese: calories. The benefits and harms of smoked cheese

Smoked cheese was first made in Denmark. I immediately liked the product, and after a short time it could already be found in almost any city.

Cooking methods

In principle, any product that has undergone appropriate processing can be called smoked. This statement can be attributed to cheeses. There are two main methods by which you can cook smoked cheese both at home and in production conditions:

1. Cold. Processing of the product is in the temperature range from 21 to 32 degrees. The process lasts from two weeks to 30 days. A distinctive feature of the method is that it does not require constant monitoring of parameters and can safely pass in general in the absence of a person.

2. Hot. In this case, the temperature is much higher (from 38 to 88 degrees). Such a process can no longer be left to chance. It is necessary to monitor it periodically, and the presence of a person in this case is mandatory.

In practice, there is another way. Smoked cheese is obtained by processing the feedstock with liquid smoke, as well as by adding various food colors and flavors to it. Cheeses of lower grades are usually taken for this procedure. But bona fide manufacturers, as a rule, do not resort to this method.

Positive and negative sides

Like any other food product, smoked cheese has its pros and cons. To begin with, it should be noted that, whatever the method used for cooking, it still remains a dairy product. That is why its use is undeniable and is due to the content:

1. Phosphorus and calcium, which make nails, bones and hair stronger.
2. A large amount of fat, which is a source of very necessary fatty acids for the human body.
3. A rich vitamin complex (A, D and E). For women, vitamin D is especially important, as it has a rejuvenating effect on the body.
4. High-quality proteins that contain in their composition a variety of different amino acids necessary for health.

But the use of such food is not entirely safe for the human body. Harmful effects due to:

1. The presence of additives of type E in some smoked products, which can lead to allergic reactions.
2. Oversaturation of the body with salt and retention of a significant amount of liquid in it.
3. The use of liquid smoke in the process, which is extremely undesirable for both children and adults.

Sausage Cheeses

Smoked sausage cheese occupies a special place among the huge variety of dairy products. This name is due to two reasons:

1. A sausage product is called because the cooked cheese mass is packed with a syringe on a special machine into a polymer shell (cellophane is most often used). The result is a product that looks like a sausage loaf.

2. At the final stage, the finished product is slightly pumped up. Hence the name "smoked".

A special technology is used for the production of sausage cheeses. The raw materials are mainly rennet cheeses. In the future, they go through the following steps:

1. The initial mass melts at a temperature of 95 degrees. This method was first applied in Switzerland.
2. Hot mass goes to packaging.
3. Finished loaves enter the smoking chamber, where they are processed with natural smoke for at least three hours.

Some manufacturers simplify the process by introducing liquid smoke into the recipe. In this case, you can exclude the last stage. But such smoked sausage cheese will not be natural and completely unsafe.

Assortment Features

Smoked cheese, melted in special containers at high temperature, mixed with other starting components, is the basis for a completely new product. In recent years, an interesting copy called “Smoked Sausage” has gone on sale. It, in fact, is a regular processed cheese, packaged in the form of a sausage loaf. Smoked cheese is just one of the starting ingredients for making the mixture. This nuance, of course, affects the properties of a new product. By consistency, it is quite dense and freely cut with a knife. The product has a characteristic pleasant taste. True, it is slightly more salty than regular sausage cheese. The aroma is felt distinct notes of smoking. This can be considered its highlight. The product is very useful, mainly because it is made only from natural raw materials. It is perfect for making a wide variety of sandwiches and salads.

Popular product

Nowadays, you can find smoked cheese in any grocery store. Photos of this popular product can be seen on billboards and booklets. Trading companies offer this original and very tasty product in a fairly wide range. The photographs show that the product has a characteristic brownish tint, which it acquires in the process of special processing. Vulcanization of the surface layer occurs under the influence of high temperature. It is getting darker. This is what outwardly distinguishes it from a regular product. Natural flavorings are sometimes used to give a special taste. They cover the cheese on the outside and, in addition to flavor, give a special effect to the finished product. These cheeses also melt well, so they can be used to make soups, pizzas, hot sandwiches and spaghetti sauces. And if this product is crushed and added to batter, then the meat or fish fried with such a mixture will acquire an unusual piquant taste.

Product value

More and more often recently, people include smoked cheese in their daily diet. The calorie content of this product depends on various factors. The size of this indicator is usually affected by:

1. A variety of cheese that is smoked.

2. The quality of the feedstock.

3. The manufacturer.

In principle, a smoked product has as many calories as the original one. Heat treatment does not make any changes in this case. Typically, the following types of cheeses are used for smoking : gouda, mozzarella, gruyere, cheddar or various processed foods. As a result of processing, they acquire characteristic taste and retain their calorie level.

On average, it can be assumed that in smoked cheese products, the number of calories is in the range of just over 300 calories per 100 grams.

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