Tvorog is one of the most famous fermented milk products of animal origin, known to mankind since ancient times. In one form or another, it was used in all corners of the world, but most popular at the level of entrenched traditions, cottage cheese got in the countries of Northern and Eastern Europe.
What does this product consist of, what kinds of it can be, how useful is this sour-milk product and how much should it be used?
A little history
The first indirect documentary references to cottage cheese can be found in the civilization of Mesopotamia. This product was also actively used in ancient Rome. On the territory of Ancient Russia cottage cheese was called cheese, respectively, any dishes on its basis received a similar sounding root.
The name of the product revered by the Slavs is rooted so strongly that a long period of time was used even after the appearance of hard cheese in everyday life. Modern methods of preservation were not known at that time, so the cottage cheese was practically not stored in the same form - it was pressed, placed in the furnace, and after the moisture was released it was put into pots and filled with melted butter. In this form, the burial product could be stored for months.
Tvorog consists of a large number of various components, the concentration of which depends heavily on the type of cottage cheese and its fat content.
In Russia, cottage cheese and cheese are two big differences. In our understanding, cottage cheese is crumbly, with a pronounced milk flavor. In Western culture, cottage cheese is considered a variety of young soft cheese. In the U.S. and Europe granular cottage cheese is even called cottage cheese. It is difficult to find normal cottage cheese on the shelves of European, Asian and American shops. Usually they sell cheese analogues: what we call cottage cheese, or soft (often salty) cheese. It is very difficult to make our favorite cheesecakes or dumplings out of it.
Useful properties of cottage cheese
First of all, skimmed cottage cheese is recommended for children from 5 years old, pregnant women and nursing mothers as a product rich in calcium and phosphorus salts, essential amino acids - these elements have a beneficial effect on bone growth, as well as the activity of the entire cardiovascular system. Lean cottage cheese is often used as an alternative to meat and fish, a product that contains proteins in a sufficiently high concentration.
The yeast and acidophilic colonies of bacteria included in the composition of cottage cheese have a positive effect on the recovery of intestinal microflora, respectively, are suitable for a variety of diseases of the gastrointestinal tract (except for dystrophic-systemic).
Do not forget about the product and those who have problems with bad hair, nails, teeth - the mandatory consumption of the above described food three times in its pure form will significantly improve the condition of these components of the body.
Fat cheese varieties are an excellent useful and caloric source of recovery after serious operations - it is often recommended by nutritionists to all who need a complete and enhanced diet.
Vitamin composition of cottage cheese is not as impressive as mineral, but the high concentration of elements of groups B, D allows you to use it as an element of a therapeutic diet in cases of atherosclerosis, as well as as a preventive remedy against chicken blindness, problems with the musculoskeletal system, premature aging, a number of other diseases.
Dangerous properties of cottage cheese
In some cases, cottage cheese can be dangerous to human health. Let's describe the most typical cases:
1. Uncontrolled consumption of the product. Tvorog (especially its fatty species) is a fairly caloric product. The recommended dosage is 100 grams 3-4 times a week. If you significantly exceed this dosage on a regular basis, the risks of obesity increase, and atherosclerosis may develop against the background of increased cholesterol levels. Also, excess calcium can affect the deterioration of the cardiovascular system.
Absolute intolerance to protein or its saturation with the body. A number of people may have absolute intolerance to any white food - they are categorically contraindicated to cottage cheese. Also, the absence of restrictions on the use of products against the background of a monotonous menu can provoke a change in the balance of protein in the body, which is primarily strongly affect the kidneys from the negative side.
3. Prohibition of use in case of serious health problems. Doctors recommend to significantly limit the intake of cottage cheese or refuse to eat cheese at all in case of destructive systemic pathologies of kidneys, liver and gastrointestinal tract in the stage of decompensation. Such patients are prescribed an extremely strict diet, and the nutrients are mainly applied by droplet administration.
4. Shelf life. Very common but common cause of cottage cheese damage is the end of its shelf life. Being a natural product of animal origin, cottage cheese spoils quite quickly and can be stored for no more than 4-5 days, even at low temperatures in the refrigerator. After this cf.