2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The taste and nutritional value of cottage cheese largely depend on its fat content. The dairy product familiar to us since childhood is now produced in a huge assortment. In many cases, nutritionists and doctors recommend eating cottage cheese, which has a 5% fat content. What is the peculiarity of this type of product, as well as cottage cheese in general? What is the calorie content of cottage cheese (5 percent fat and others)? How is it useful in dietary nutrition?
Types of cottage cheese depending on fat content
Even knowing well the value of this product for our he alth, one can get confused in the names offered by supermarkets. Today, only according to the gradation of fat content, there are several types of he althy fermented milk products.
This is grainy (farmer's), it is prepared from whole milk (fat content of cottage cheese is 15 or 18% - it will depend on the feedstock, its density).
Curd from skimmed milk (the cream is first separated here, and only then the final product is made) can have different fat content:
- fat-free curd mass has 0%;
- 5% cottage cheese, respectively, has 5 g of fat per 100 g of product;
- 9%;
- 18%;
- cottage cheese with22% (fattest).
What is the nutritional value of cottage cheese? What is the value of the percentage of fat? Who benefits from buying low-nutrient foods and why?
Product composition
To understand this, you should look at why a product can have a different percentage of fat and what it depends on.
The composition of cottage cheese includes a lot of useful things. This is a large amount of proteins (about 16%) that our body needs to form muscle mass. There is a small amount of carbohydrates (about 3%).
There are also fats, the percentage of which depends on the way the product is made. They are easily digestible. If the cottage cheese has only 5% fat, then it is suitable for a diet table. It is the calorie content of 5 percent cottage cheese that allows it to be used in the diet of patients with pancreatitis, the elderly and children from 8 months.
The product is rich in micro and macro elements (fluorine, iron, sodium, magnesium, folic acid). There are also phosphorus, calcium, and potassium that are very useful for our bones and teeth. It contains vitamins (group B, A, K), their importance for our body is difficult to overestimate, they are involved in metabolic processes, they are needed to prevent many diseases.
The amino acids tryptophan and methionine are useful for hematopoiesis, very important for stabilizing our nervous system.
There are other additives. Today, the industry produces curd mass with a number of fillers: vanilla, raisins, dried apricots, berries and fruits. They not onlygive a pleasant peculiar flavor to the product, but also increase the amount of useful substances in it. Often sugar is added to these types of curd mass, which significantly increases its calorie content.
Nutritional value
The acidity of the curd mass is neutral, which allows it to be used for patients with most diseases of the gastrointestinal tract. The absence of preservatives and the presence of a wide range of vitamins and minerals make cottage cheese indispensable for baby food, and low calorie content provides usefulness in the diet.
The nutritional value of curd mass of different fat content can be judged from this table.
| Product type | Nutritional value (kcal) |
| Grainy (farm) | 144–165 |
| 0% | 71 |
| 2% | 79 |
| 5% | 121 |
| 9% | 159 |
| 22% | 162 |
It should be noted that the calorie content and nutritional value of cottage cheese will depend not only on the percentage of fat in the product, but also on the amount of carbohydrates and proteins. And it may differ, because it depends on the fat content and density of milk.
Features of 5 percent product
Very useful 5% cottage cheese, chemical composition andwhose nutritional value is harmoniously combined.
Low calorie content and traditional beneficial qualities make this product indispensable for dietary nutrition. It is recommended for children from six months. Due to the fact that the fat content of cottage cheese is only 5%, it is well absorbed by the children's body, while it has a supply of calcium, phosphorus, vitamins, and other substances useful for babies.
Good for the elderly, as it contains a small amount of saturated fat, as well as for those who suffer from chronic diseases of the gastrointestinal tract. Several factors are important here: neutral acidity and the presence of pepsins, as well as a composition that is gentle on the stomach.
This product is used in many diets for weight loss, the nutritional value of this type of cottage cheese is only 121 kcal per 100 grams. So, the famous "Kremlin Diet" recommends using it.
When is it better to eat more high-calorie cottage cheese
In many cases, cottage cheese 9%, the calorie content of which is slightly higher (159 kcal), can be alternated with 5%, since a decrease in the fat content of the product also entails a decrease in the amount of useful substances in it. However, when dieting for such an alternation, a doctor's consultation is required.
But for those who want to gain muscle mass, it is better to use 9% cottage cheese, since not only protein, which is in large quantities in the product, but also its calorie content will be needed here.
For these purposes it is quitea 15% fat product is suitable. Cottage cheese 9%, the calorie content of which is higher than that of 5%, will be useful for heavy physical exertion (including sports).
How to prepare curd mass
Fat-free varieties of this he althy product are prepared from milk that has been previously passed through a separator. Here fat cream is separated from the total mass. Then, by traditional fermentation (the enzyme pepsin is also added), the final product is made from it and the whey is filtered from the curd mass. Such a product will have a zero percentage of fat. Then, to get a 5% fat content, cream is added to the finished curd mass. This technology is used by modern industry with virtually no preservatives or chemicals.
How to find out the quality of cottage cheese and its nutritional value
When buying commercially manufactured curd mass, all these data can be read on the packaging. Be sure to look at the date of manufacture, as cottage cheese quickly deteriorates.
Conscientious manufacturers make the packaging transparent or leave a window in it. This allows you to see the consistency and color of the product. Normally, the mass is perfectly white, granular, slightly oily in consistency.
About the quality of the farm product
Farm-made cottage cheese is worth a try: the taste should be neutral, mild. A bitter taste will indicate poor-quality milk, and a sour taste will indicate a stale product. If the curd mass is hard, it is toooverexposed on fire, this product no longer contains useful vitamins and most trace elements. Rub the cottage cheese between your fingers, you should get an oily mass that rolls into lumps. Poor quality product will be sticky.
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