Cheese, BJU: the content of proteins, fats and carbohydrates in different types of cheese

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-18 00:50

There is an opinion among gourmets that the most delicious and he althy delicacy that can be seen on our table every day is cheese. The BJU in it depends on the production technology of the popular fermented milk product and the ingredients used in 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 by draining and pressing, then it is s alted and sent for maturation.

Types of cheeses

Thanks to various manufacturing technologies for such a popular fermented milk product as cheese (BJU and calories are indicated per 100 g), it can be: mature or hard (Parmesan, Emmental, Swiss, Maasdam, Gruyère, Cheddar and others) with a fat content in the range of 28-35 g, proteins 25-33 g and a calorie content of 350-425 kcal; semi-solid (Russian, Dutch, creamy, gouda, Lithuanian and others), which contains 25-30 gfats, 23-28 g of proteins, and calorie content varies in the corridor of 320-350 kcal; pickled (mozzarella and suluguni, Adyghe and feta, cheese and others), in which there is less fat than the rest - from 18 to 25 g, proteins - 18-25 g, and its energy value can be found from the label (approximately 210-310 kcal); soft - all mold varieties - roquefort, brie, camembert, gorgonzola and others, in which there are 30 g of fat, 20 g of proteins, and the calorie content is on average 355-410 kcal; as well as melted.

The last type of product is a high-calorie cheese, BJU in it depends on the nutritional value of the components used in its manufacture. It can be milk, butter, cottage cheese and many other ingredients (sugar, flavorings). The main claim of nutritionists to this product is the presence of a large amount of carbohydrates in it, so it is not recommended to use it for people who are overweight. Other varieties of cheese, except processed, contain a small amount of carbohydrates or they are absent.

Is cheese fatty?

Those who care about their figure often have to deny themselves the pleasure of eating cheese, as it is considered an extremely fatty food. However, you should not make hasty conclusions when you meet cheese with a fat content of 45, 50 and 60% on store shelves. These figures are given by manufacturers to determine the concentration of fat on a dry matter basis. At the same time, the amount of fat in a full-fledged fermented milk product is no more than 20-30%. In addition, on sale you can find dietary varieties of cheese with a mass fraction of fat indry matter within 18-25%.

Low-fat types of cheese 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: 1300 mg of an important trace element is present in 100 g, which corresponds to 130% of the required amount per day. It is absorbed only with fat-soluble vitamin D, so cheese (the BJU contained in it are 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 digest and assimilate food by 90%, ensure the proper metabolism of fats in the body. In addition, milk fat has a low melting point, making it even easier to digest.

Hard Cheese Nutrition Facts

This type of fermented milk product differs from others in its reduced moisture content (not more than 55%) and increased hardness. These qualities of cheese are obtained through: heat treatment, pressure and s alt, 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). Some gourmet varieties can harden for up to ten years. Rossiyskiy cheese also has a strong taste and strong aroma inherent in all hard varieties. The BJU in it correspond to the level of 24.1 g / 29.5 g / 0.3 g, which is confirmed by the food tablevalues of the described variety and others:

Types of cheeses and calories per 100g	Proteins (in grams)	Fats	Carbohydrates
Russian Cheese 50% fat – 357 kcal	24, 1	29, 5	0, 3
Russian Cheese 45% fat – 338 kcal	22, 0	28, 0	0, 2
Como Cheese (Russian) – 364 kcal	27, 0	29, 0	no
Swiss cheese - 396 kcal	24, 9	31, 8	no
Soviet Cheese - 385 kcal	24, 4	31, 1	no

The delicate aroma and characteristic pattern of Russian cheese, called "fine lace", makes it easy to distinguish it from others on store shelves in Russia and neighboring countries.

It is prepared using pasteurized cow's milk, starter containing mesophilic lactic acid bacteria, and rennet, which promotes curdling. The resulting cheese "Russian" is aged for 70 days, and then goes on sale. Housewives use hard varieties of cheese both forsandwiches, and for sprinkling a variety of dishes.

Semi-hard cheeses

In a whole group of fermented milk product varieties, which includes: Kostroma, Edamsky, Poshekhonsky, Lithuanian, Gouda, Estonian and Dutch cheese, BJU is distributed as follows:

Cheese varieties	Proteins (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
Edamian 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 cheeses - 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 pickled cheeses: table

Mediterranean, Italian and Caucasian cheeses ripening in brine - mozzarella, suluguni, feta cheese, chechil, Adyghe - are extremely loved by most of our compatriots. The technology of their preparation gives them a distinct layering and a piquant s alty taste.

The Bavarian mozzarella manufacturer Paladin (Germany) produces a product with a mild creamy taste, which contains 153 kcal: 18 g of proteins, 18.5 g of fat and 1.5 g of carbohydrates, and in a low-calorie variety from an Italian company " Galbani "(Mozzarella cheese) BJU correspond to 17.5 g-20g / 9-13.5 g / 0.4-1 g.

Types of cheese	Proteins (in grams)	Fats (in grams)	Carbohydrates (in grams)
Cheese (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
Suluguni290 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 using exclusively fresh cheese, which smells like milk, cream, mushrooms.

Diet menu and cheese: BJU, calories, consumption rate

Fat-free cheeses are a staple of many low-calorie diets. One of the most popular curd cheeses, reminiscent of uns alted and low-fat cheese, is tofu with a fat content of 1-4%. Produced on the basis of soy milk, it is rich in high-quality amino acids that can successfully replace meat products. Tofu contains less than 100 calories per 100g, making it ideal for people who are losing weight or suffering from heart disease.

Another dietary product is country cheese or cottage cheese with a fat content of 5%. It is mixed with cream (fresh, lightly s alted). In 100 g of granular or Lithuanian cottage cheese (names of thatvillage cheese) has 85 kcal and 19 g of protein. Of the low-fat cheeses, the following are in demand: Gaudette (with a fat content of 7%), dietary Chechil, Fitness, Grünlander (5-10%), Ricotta (13%) - its slice contains 4 g of fat and 50 kcal.

In the light cheese and feta-light versions, the fat content varies between 5 and 15%. This cheese is made from goat's milk and contains no more than 30% fat, while traditional sheep's milk feta contains about 60% fat.

Nutritionists do not advise to abuse any kind of cheese, a couple of slices before dinner (30-50 g) is enough. They can be chopped into a salad, eaten alone, or used with thin toasted toast. Pickled cheeses must first be soaked in water or fresh milk for an hour.