Pickle cheeses: benefit and harm

Pickle cheeses are a large group of cheeses, which include suluguni and brynza, feta and mozzarella, considered the most popular among consumers.This group of cheeses is considered not only tasty, but also very useful.Moreover, the benefits of pickles were confirmed by doctors and scientists hundreds of years ago - even then observations and experiments were carried out.

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Nutritional value of pickled cheeses

Please note: chemical composition and nutritional value of the product depend on the types of cheese .

Since all the cheeses belonging to the brine group are cooked without heat treatment, all the useful ingredients that make up the milk remain unchanged. As part of pickled cheeses there are :

• vitamins A, C, E, PP, B;
• Folic Acid;
• calcium, magnesium and potassium;
• zinc, copper and selenium;
• organic amino acids.

This combination of macro / microelements makes brine cheeses useful for almost all categories of people.In addition, the group of products under consideration contains a large number of proteins, and carbohydrates and fats in brine-quick-dissolving cheeses - adipose tissue deposits with moderate use of the product will not be.

The calorific value of all cheeses included in the brine group ranges from 250 to 300 kcal per 100 g of product.

Brine cheeses - good for the body

Doctors recommend introducing brine and children( from the age of 3) into the diet, and to pregnant women and the elderly / young people. The secret to this need lies in the following useful properties of the product:

1. Beneficially influences the course of metabolic processes - people who regularly consume brine cheeses rarely diagnose endocrine system diseases.
2. Improves the condition of the hair, nails - they become stronger, the fragility of both hair and nail plates disappears.
3. Prevents the formation of acne on the skin of the face - dermatologists recommend including brine cheeses on the menu for teens.
4. Normalizes the work of the digestive system - it helps to digest "heavy" food, prevents the development of constipation and / or diarrhea, can be used for chronic diseases of the pancreas and liver.
5. Strengthens bones - the elderly need to include brine cheeses in their food, as this will prevent osteoporosis, arthritis.

Brine cheeses should be eaten by pregnant women and nursing mothers - they are a natural source of folic acid, which is extremely necessary for the healthy development of the fetus and the already born child.

Is there any harm from brined cheeses

Doctors and scientists have not identified any harmful effects on the body of a healthy person, but people with diagnosed chronic diseases should be extremely cautious about introducing the products in their menu. For example, it is undesirable to use pickle cheeses with :

• peptic ulcer of the stomach and duodenum;
• gastritis with increased acidity of gastric juice;
• diseases of the kidneys and urinary system, proceeding in chronic form.

Manufacturers offer pickled cheeses, processed with "liquid smoke" - this gives them a smoked taste.But such products are categorically forbidden to use for people with heart diseases, edema of different localization, pathologies of the gastrointestinal tract.Also brine cheeses are banned for use by people with hypersensitivity or individual intolerance to milk protein and those to whom doctors within the limits of medical indicators have limited the use of salt.

In general, doctors emphasize that brine cheeses prepared at home will be more useful - manufacturers of small cheese plants do not add preservatives to their production.But this does not exclude the need to check all the documents from the manufacturer - the cheeses should be checked by the supervisory authorities and admitted to implementation.

Features of brined cheeses

The product in question should be able to choose and for this purpose it is better to be guided by the following rules :

• brine cheeses have a white or cream color;
• no yellow, and even more so dark brown or green spots, on the surface should not be;
• representatives of the group of cheeses should have a dense structure - no crumbs and delaminations;
• aroma hardly perceptible milk - a note of sourness or mold should not be;
• taste not too salty.

Store pickled cheeses in the refrigerator and the best option is to find the product in the brine.In this case, any of the cheeses of the presented species can be stored for 2-3 weeks.But even if there is no pickle, you can wrap the cheese in foil and keep the product for another 5-7 days.

Brine cheeses are consumed not only in their natural form - they are added to vegetable and fruit salads, enrich the taste of hot meat dishes, grill, serve to red wine.This product is perfect as a late dinner or "snack" - nutritious, but not provoking obesity.