Cream cheese: benefit and harm
Cheese is a product that can be found in almost every refrigerator.But most people stop in two or three of its types, which they buy all the time.While there are several hundred different varieties - and they all deserve attention.
For example, what do you know about cream cheese?How long have you purchased this product and enjoyed it?It's time to get to know the cream cheese closer, to find out what it is, what its differences and features are, what it is useful and how it is used correctly.
Cream cheese, as you can understand from the name, is made either on the basis of cream, or with their addition.This explains the creamy, tender consistency of the product and its taste.
Most of the cheeses of this kind are made in Italy - it's all known Riccota, Mascarpone.The American answer is the popular cream cheese Philadelphia.And in Germany you can find cheese in a jar - Almette .
Interesting! The lowest calorie kind of cream cheese is Ricotta.Initially, it was prepared from whey, left after other types of cheese.Now, the whey is combined with whole milk from cows, goats or sheep, sometimes cream is added.Raw material is cured under the influence of citric acid, then the mass is placed in special baskets of willow rods in order to make the glasses excess liquid.
Ingredients for cream cheese include Italian Mozzarella and Greek Fetu.They are also cooked on the basis of milk and cream.But then it is kept in brine and only after that it is packaged and sold. And the real cream cheeses differ in that they are packed in a hot form, without exposing any treatments after curtailing and cooking.
Cream cheese contains between 33 and 89 percent fat. And this means that all useful substances are perfectly preserved in it:
- easily digestible proteins and milk fats;
- lactic acids;
- B vitamins;
- vitamins A, D, E, PP and C;
- potassium and calcium;
- phosphorus, zinc, magnesium, iron.
Important! 100 g of cream cheese contains as much useful fats, proteins and calcium as in 1.25 l of fresh medium-fat milk.That's why this product is recommended in children's nutrition and nutrition of pregnant women.
Regular use of the product - excellent prevention of calcium deficiency and anemia, development of rickets in children. Also including cream cheese in the diet will help:
- strengthen bone tissue and teeth;
- support the health of hair and nails;
- improve the metabolism;
- strengthen immunity;
- to increase emotional tone;
- to support the functioning of the circulatory and nervous systems.
Harmful and contraindications
All of the above mentioned useful properties of cream cheese do not say that it can be consumed in large quantities. The product is quite caloric, so it can lead to a solid increase in body weight, especially in combination with bread and pasta.
Too fatty varieties should not be used by people who have problems with blood vessels.A variety with elevated calcium content - suffering from urolithiasis.Contraindication is the individual intolerance of any dairy products.
Recommendations and advices
High-quality cream cheese never contains preservatives.Therefore, it should be eaten as quickly as possible. Sometimes after a day in the refrigerator, the product breaks up - a clear liquid appears on its surface.This does not mean that it is spoiled and no longer suitable for use.Just need to stir it - and it again is also useful and tasty.
As for the use of cheese in cooking, there are no restrictions. This product is suitable everywhere:
- hot soups, second courses and sauces;
- cold snacks - cream cheese is perfectly "friends" with any stuffing, ham, smoked products, herbs, mushrooms, gherkins;
- baking and desserts - you can add to the dough, make a cream based on it, use it for filling fruit salads.
But this is all - for gourmets, who are familiar with the taste and consistency of this product.If you are just starting your acquaintance with cream cheese, then try it in its pure form, simply smeared on fresh, crunchy bread.Have a nice and healthy appetite!