There is an opinion among gourmets that the most delicious and healthy delicacy that can be seen on our table daily is cheese. BZHU in it depend on the production technology of the popular fermented milk product and the ingredients used for 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 due to dripping and pressing, then it is salted and sent for ripening.
Types of Cheeses
Thanks to various manufacturing technologies of such a popular fermented milk product as cheese ( and calories are calculated per 100 g), it can be: mature or hard (Parmesan, Emmental, Swiss, Maasdam, Gruyere, Cheddar and others) with a fat content of 28-35 g, 25-33 g proteins and 350 calories -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 320-350 kcal; brine (mozzarella and suluguni, Adyghe and feta, feta cheese and others), in which there is less fat than in 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 30 g of fat, 20 g of protein, and caloric content is on average 355-410 kcal; as well as fused.
The last type of product is high-calorie cheese, BZHU
it depends on the nutritional value of the components used in its manufacture. It can be milk, butter, cottage cheese and many other components (sugar, flavoring additives). The main complaint of nutritionists to this product is the presence of a large amount of carbohydrates in it, so it is not recommended for people who are overweight. In other varieties of cheese, in addition to processed, contains a small amount of carbohydrates or they are absent.
Is cheese a fatty product?
Those who care about their figure often have to deny themselves the pleasure of eating cheese, as it is considered extremely fatty food. However, you should not make hasty conclusions when you meet cheese on the shelves with fat content of 45, 50 and 60%. These figures are indicated by manufacturers to determine the concentration of fat in dry matter. At the same time, the amount of fat in a full-fledged sour-milk product is not more than 20-30%. In addition, on sale you can find dietary varieties of cheese with a mass fraction of fat in dry matter in the range of 18-25%.
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 the leader in its calcium content: 100 g contains 1300 mg of an important trace mineral, which corresponds to 130% of the required amount per day. It is absorbed only with fat-soluble vitamin D, therefore cheese (BJU contained in it is 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 90% digest and assimilate food, ensure the proper metabolism of fats in the body. In addition, milk fat has a low melting point, which further facilitates its absorption.
Table of nutritional value of hard cheeses
This type of fermented milk product differs from others in a lower moisture content (not more than 55%) and increased hardness. Cheese quality data is obtained due to: 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). Individual gourmet varieties can harden up to ten years. Strong taste and strong aroma inherent in all hard varieties, and has cheese "Russian". BZHU in it correspond to the level of 24.1 g / 29.5 g / 0.3 g, which is confirmed by the nutritional table of the described variety and others:
Types of cheese and calories per 100 g | Squirrels (in grams) | Fats | Carbohydrates |
Cheese "Russian" 50% fat content - 357 kcal | 24.1 | 29.5 | 0.3 |
Cheese "Russian" 45% fat content - 338 kcal | 22.0 | 28.0 | 0.2 |
Cheese "Como" (Russian) - 364 kcal | 27.0 | 29.0 | no |
Swiss cheese - 396 kcal | 24.9 | 31.8 | no |
Cheese "Soviet" - 385 kcal | 24.4 | 31.1 | no |
The delicate aroma and characteristic pattern of Russian cheese, called “fine lace”, make it easy to distinguish it from others on store shelves in Russia and neighboring countries.
It is prepared using pasteurized cow's milk, a starter culture containing mesophilic lactic acid bacteria, and rennet, which contributes to coagulation of the mass. The resulting cheese "Russian" is aged 70 days, and then goes on sale. Housewives use hard cheese for both sandwiches and for sprinkling a wide variety of dishes.
Semi-hard cheeses
In a whole group of varieties of fermented milk product, which includes: "Kostroma", "Edam", "Poshekhonsky", "Lithuanian", "Gouda", "Estonian" and cheese "Dutch", BZHU are distributed as follows:
Varieties of cheese | Squirrels (in grams) | Fats (in grams) | Carbohydrates (in grams) |
"Dutch" 352 kcal | 26.0 | 26.8 | no |
Gouda 356 kcal | 25.0 | 27.0 | 2.0 |
Kostroma 345 kcal | 25,2 | 26.3 | no |
"Poshekhonsky" 350 kcal | 26.0 | 26.5 | no |
"Edam" 330 kcal | 24.0 | 26.0 | no |
"Lithuanian" 250 kcal | 27.9 | 14.7 | no |
"Estonian" 356 kcal | 26.0 | 26.5 | 3,5 |
Semi-hard cheese types - 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 brine cheeses: table
Mediterranean, Italian and Caucasian cheeses ripening in brine - mozzarella, suluguni, feta cheese, chechil, Adyghe cheese - are extremely loved by most compatriots. The technology of their preparation gives them a distinct layering and spicy salty taste.
The Bavarian manufacturer of mozzarella "Paladin" (Germany) produces a product with a soft creamy taste, which contains 153 kcal: 18 g of protein, 18.5 fats and 1.5 g of carbohydrates, and in the low-calorie variety from the Italian company "Galbani" (cheese " Mozzarella ") BZHU
correspond to 17.5 g-20g / 9-13.5 g / 0.4-1 g.
Types of cheese | Squirrels (in grams) | Fats (in grams) | Carbohydrates (in grams) |
Brynza (from cow / sheep milk) 260/298 kcal | 17.9 / 14.6 | 20.1 / 25.5 | 0.4 |
Mozzarella 240 kcal | 18.0 | 24.0 | 0-1.0 |
Chechil 140 kcal | 19.5 | 22.8 | 1.9 |
Suluguni 290 kcal | 20,0 | 22.0 | 0.4 |
Feta 290 kcal | 14.2 | 21,2 | 4.9 |
Sirtaki 227 kcal | 10.0 | 17.0 | 8.5 |
Adyghe 240 kcal | 18.5 | 14.0 | 1,6 |
Ossetian 356 kcal | 26.0 | 26.5 | 3,5 |
Pickled cheeses are great for baking and salads, making rolls. The most delicious dishes are obtained if you use exclusively fresh cheese, which smells of milk, cream, mushrooms.
Diet menu and cheese: BZHU, calorie content, consumption rate
Fat-free varieties of cheese are a major component of many low-calorie diets. One of the popular curd cheeses, reminiscent of unsalted and low-fat cheese, is considered tofu with a fat content of 1-4%. Based on soy milk, it is rich in high-quality amino acids that can successfully replace meat products. 100 g of tofu contains less than 100 kcal, so it is ideal for people who are losing weight or suffering from cardiovascular ailments.
Another dietary product is rustic cheese or cereal curd with a fat content of 5%. It is mixed with cream (fresh, slightly salted). In 100 g of granular or Lithuanian cottage cheese (the names of the same village cheese), there are 85 kcal and 19 g of protein. Of the low-fat cheeses, Gaudette (with a fat content of 7%), dietary Chechil, Fitness, Grunlander (5-10%), Ricotta (13%) are in demand: its slice contains 4 g of fat and 50 kcal.
In light feta cheese and feta light version, fat content varies between 5 and 15%. Such cheese is made from goat milk, it contains no more than 30% fat, while traditional feta from
sheep milk contains about 60% fat.
Nutritionists do not advise abusing any kind of cheese, a couple of slices before lunch (30-50 g) is enough. They can be cut into a salad, eat separately or use with thin, dried toast. Pickled cheeses must first be soaked in water or fresh milk for an hour.