Description of processed cheese, how to cook it. Chemical composition and nutritional value. The benefits and harms of the product, recipes.
Processed cheese is a product made from cottage cheese, rennet and melting cheeses, sour cream and milk. In the process of processing the raw materials, spices, herbs, flavors, food additives and vegetable fats are introduced. The taste is rich, creamy-cheesy, often leaves an aftertaste. Color - white-yellow, different saturation, may contain fragments of fillers. The consistency of high quality varieties is dense; when cut, the products do not crumble or stick to the knife. The fat content is high - from 55 to 70%.
Features of the preparation of processed cheese
For the production of a product, food factories are equipped with different types of equipment. Most often, a line is installed in factories, which includes a meat grinder, a melter, a vacuum filler, conveyors, filling machines, refrigerators and a thermal smoke chamber - if you plan to cook processed cheese by smoking. A more modern installation is a thermo-cutter, in which a chopper, a stirrer and a cooking boiler are immediately integrated.
Algorithm for making processed cheese:
- Preparation of raw materials. If these are hard rennet cheeses, they are peeled from the crust, crushed, sieved, soaked in whey.
- The feedstock is loaded into boilers, salt melters and acids are added. The mixture is left to ripen, the duration of the process is from 30 minutes to 6 hours.
- The thick mass is sent to the next boiler with a hermetically sealed lid. To remove unpleasant odors, melting is carried out under vacuum conditions at a temperature of 80-95 ° C. All this time, the raw materials are mixed.
- The cheese mass, cooled to 60 ° C, is sent using a conveyor for packaging - cooling is carried out at the final stage, otherwise the viscosity will decrease.
- The final stage is placement in a refrigerator, where the products are stored until they are delivered to retail outlets.
You cannot cook processed cheese like a store one on your own. Therefore, as a raw material, not the remains of rennet varieties are used, but cottage cheese. Smoked sausages, bacon, peppers of various types, olives, capers, herbs - fresh and dried, vegetables, dried mushrooms, nuts and spices are used as flavoring additives. If long-term storage is planned, you should limit yourself to dried foods. Yield: 1 kg of feedstock - 0.5 kg of the final product.
Homemade recipes on how to make processed cheese:
- Classical … It is necessary to prepare in advance containers for a water bath and collecting whey, a deep saucepan - at least 3 liters in volume, a sieve, preferably a plastic one. Boil water, 2 liters, knead 1 kg of cottage cheese and grind so that a paste is obtained, which is boiled for 20-25 minutes. The whey is drained (it can be used for baking or okroshka), and the boiled curd mass is left in a sieve so that the glass has excess moisture. Can be squeezed through cheesecloth folded in several layers. Grind a dense lump in a water bath along with 100 g of softened butter, 10 g of salt, 15 g of soda and a beaten egg. The stirring process should take at least 7 minutes. During this time, the intermediate raw materials increase in volume. The resulting viscous mass is laid out in shapes and put on the refrigerator shelf until it thickens. Then they are put in the freezer for 20-30 minutes and transferred to the shelf again. If this is not done, you can lose useful properties.
- With milk … The manufacturing is different at the initial stage. Cottage cheese is soaked in milk, heated, but not brought to a boil. Remove from heat at the stage of forming a dense curd and separating the clear whey. All other processes are the same as for the classic recipe.
- Creamy … Grind 1 kg of cottage cheese with 4 egg yolks, 19 g of salt, add a little water. The serum is not separated. Heated in a water bath, stirring constantly, gradually pouring in 100 g of melted butter. When the curd mass becomes completely homogeneous, it is laid out in tins and put into the refrigerator.
Note! Fillers are introduced at the melting stage when the curd starts to cool.
Self-cooked processed cheese at home resembles "Friendship" in consistency, moderately elastic, but starts sticking when heated.
Composition and calorie content of processed cheese
The nutritional value of the product depends on the feedstock, the type of processing, and additional components.
The calorie content of processed cheese without additives ranges from 220 to 360 kcal per 100 g, of which:
- Protein - 12 g;
- Fat - 16 g;
- Carbohydrates - 7 g;
- Organic acids - 0.5 g;
- Ash - 4.5 g;
- Water - 44 g.
Vitamins per 100 g:
- Vitamin A - 163 mcg;
- Retinol - 0.15 mg;
- Beta Carotene - 0.08 mg;
- Vitamin B1, thiamine - 0.02 mg;
- Vitamin B2, riboflavin - 0.39 mg;
- Vitamin B5, pantothenic acid - 0.6 mg;
- Vitamin B6, pyridoxine - 0.1 mg;
- Vitamin B9, folate - 14 mcg;
- Vitamin B12, cobalamin - 0.25 mcg;
- Vitamin C, ascorbic acid - 0.6 mg;
- Vitamin D, calciferol - 0.74 mcg;
- Vitamin E, alpha tocopherol - 0.4 mg;
- Vitamin H, biotin - 3.6 μg;
- Vitamin PP - 5.7 mg;
- Niacin - 0.2 mg
Macronutrients per 100 g:
- Potassium, K - 200 mg;
- Calcium, Ca - 700 mg;
- Magnesium, Mg - 33 mg;
- Sodium, Na - 1050 mg;
- Sulfur, S - 205 mg;
- Phosphorus, P - 700 mg.
Microelements per 100 g:
- Iron, Fe - 0.8 mg;
- Copper, Cu - 60 μg;
- Zinc, Zn - 3 mg;
Digestible carbohydrates per 100 g:
- Starch and dextrins - 0.2 g;
- Mono- and disaccharides (sugars) - 2.3 g.
Cholesterol in processed cheese - 66 mg per 100 g.
The product contains many amino acids: irreplaceable - 7.625 g (most of all valine, histidine, leucine), non-replaceable - 13.445 g (glutamic acid, proline, serine).
Fatty acids per 100 g:
- Saturated - 11.2 g;
- Monounsaturated - 7.46 g;
- Polyunsaturated - 0.66 g.
The benefits and harms of processed cheese largely depend on the nutritional value and processing method. To achieve a uniform consistency, the following is added to the composition:
- Stabilizers from powdered and condensed milk to improve taste;
- Emulsifiers and fillers to improve cut color;
- Carrageenan E407 - gelling agent, makes expensive varieties shiny and dense;
- Chalk - to increase the amount of calcium, since milk protein breaks down when heated.
Smoking is considered one of the most harmful processing methods. But at the same time, do not forget about the acquired quality - the possibility of storage for 1-3 days without a refrigerator. If you take it with you on a trip, you will never go hungry.
Useful properties of processed cheese
This product is quickly absorbed, restores the energy reserve and the supply of nutrients and organic acids in the body. Like any delicious food, it stimulates the production of serotonin, the hormone of happiness, which has a positive effect on the nervous system: it prevents the development of depression, soothes, and speeds up falling asleep.
The benefits of processed cheese:
- Like all protein foods, it has a beneficial effect on muscle and bone structure.
- Stimulates the secretion of digestive enzymes and bile acids.
- Distributes energy throughout the body.
- Improves the condition of skin, nails and hair.
- Due to the high content of casein, it accelerates the growth of muscle mass.
- Normalizes the work of the cardiovascular system, prevents the development of atherosclerosis - thanks to arachidonic acid.
- Removes excess bad cholesterol - with the help of phosphatides and lecithin.
- Forms a film on the mucous membrane of the digestive organs, protecting them from the aggressive effects of external factors (spicy and spicy food).
- It prevents the body from losing heat due to fatty acids - caprylic, butyric, nylon.
Processed un-smoked cheeses without additives can be given to children, pregnant women and women during lactation
If the product is introduced into the diet after prolonged fasting or malnutrition, then the fat layer around the organs is quickly restored, preventing displacement or sinking. It is most advisable to use creamy or dairy varieties to increase body weight.
Contraindications and harm of processed cheese
Too fatty food causes rapid weight gain, increases the load on the digestive organs, and leaves unpleasant sensations after overeating.
If you are prone to allergies, you should refuse products with various additives or processed by smoking. It is dangerous to buy cheap products. They contain a high amount of artificial flavors and colors.
Processed cheese can cause harm:
- with diseases of the kidneys and heart, arterial hypertension;
- with exacerbation of peptic ulcer and gastritis with high acidity;
- if heartburn often occurs;
- with obesity.
In order to minimize the negative impact during use, you should pay attention to the integrity of the packaging when purchasing. It must not be violated, and the label must bear the inscription "Processed cheese", not "Dairy cheese product". The quality of the outer shell also matters. "PS" refers to polystyrene which, when stored for a long time, releases harmful compounds. For food grade plastic, the stamp "PP" is used.
Cream cheese recipes and drinks
The taste of the product goes well with nuts, pasta, vegetables, mushrooms and smoked sausages. It can be used for making sandwiches, hot dishes and in desserts.
Delicious Cream Cheese Recipes:
- Soup … Vegetables - carrots, zucchini, large potatoes and 1 onion each - are washed, peeled, cut into equal pieces so that they are cooked at the same time. Carrots can be grated on a coarse grater. Fry onions and carrots in butter or refined oil in a saucepan for 3 minutes. Pour in 200 g of champignons, cut into strips, after 2 minutes pour in 1, 5-2 liters of water. Pour potatoes into boiling water, boil for 10 minutes, dip slices of zucchini, 2 cloves of garlic, cut in half. Just before switching off, add processed cheese, 100-150 g, broken into pieces, spices, spices. Wait until the cheese is melted, lower the blender and bring the contents of the pan to a uniform consistency. The soup is poured into bowls and sprinkled with herbs.
- Casserole … 600-700 g of zucchini are peeled, rubbed on a coarse grater, add salt and leave for 15-20 minutes until the juice is released. At this time, a bunch of greens is washed and cut - a mixture of dill, green onions and parsley, a couple of garlic cloves and 200 g of processed cheese are chopped. Strain the vegetable juice, combine with the rest of the ingredients, drive in 2 eggs, baking powder - 1 tsp, flour to get a thick dough. Add some mayonnaise. Salt and pepper. The oven is heated to 180 ° C. Lubricate the form with butter, spread the mixture. Bake for 1 hour.
- Fish rolls … Mackerel fillets (4 pcs.) Rub with lemon juice, pepper and salt. Finely grate 2 carrots and chop an onion, knead 2 boiled eggs and 100 g of melted cheese with a fork. Fry onions and carrots, pepper and salt, put in a bowl, add 2 tbsp. l. mayonnaise and egg. All are mixed. Parchment is laid out on a baking sheet, greased with vegetable oil, the fillet is spread with the skin down, and a little prepared filling is on top. Roll up the roll, secure with thread. Preheat the oven to 200 ° C, bake for 30 minutes. Served with lemon.
- Chocolate brownies … Cheese, 200 g, melt. Black bitter chocolate (2 bars) is melted in a water bath, 1 tsp. coffee is bred in 4 tbsp. l. boiling water. All ingredients are mixed, 4 eggs and 100 g of sugar are driven in. Stir with cinnamon (0.5 tsp), corn flour (4 tablespoons), add salt, add a little ginger for taste. You don't need to whip anything. The dough is simply kneaded. The molds are lubricated from the inside with butter, the dough is laid out in them, several sour berries (lingonberries or cranberries) are pressed into each portion. Preheat the oven to 200 ° C, place a container of water under the baking sheet. The first 10 minutes are baked with water, then the container is removed, and the temperature is reduced to 170 ° C. After 10 minutes, the stove is turned off, the dessert is left in the oven until it cools completely. The finished cakes are crunchy at the edges and soft and tender on the inside.
Delicious drinks can be made with this type of product:
- Spicy coffee … 120 ml of heavy heavy cream and 30 g of granulated sugar, 100-150 g of processed cheese are dissolved in a glass of boiling water. Boiling water, 300 ml, pour ground coffee beans, 30 g, leave for 10 minutes. All combine and beat with a whisk. Warm up without boiling.
- Milk and cheese cocktail … In hot milk, 120 ml, dissolve 100 g of processed cheese, having previously cut it into smaller pieces. Drive in 4 yolks and add 1 tsp. cumin. Drink chilled. It tastes better if you use chocolate cheese.
In order not to become infected with salmonellosis, eggs are soaked in boiled water for 15 minutes, dissolving soda in it - 2 tbsp. l. for 1 liter. You can additionally wash the shell with laundry soap.
Interesting facts about processed cheese
The product was first prepared in 1911, and not by chefs, but by Swiss scientists working in the defense industry, Stettler Fritz and Gerber Walter. The research was carried out on purpose, since the traditional dish in the army was fondue. The addition of fillers extended the shelf life of the main ingredient.
American cheese trader James Kraft became interested in this type of product and patented the technology, developing his own manufacturing method, independently of Swiss manufacturers. But he did not master the cheese maker, but processed illiquid trimmings and made cheese fast food from a mixture of raw materials of various types.
Who in the USA came up with the idea of making cheese similar to Swiss technology is unknown, but the invention was documented only in 1921.
During World War II, processed cheese factories were fully loaded, and by 1960, 40% of the cheeses sold in the United States and exported abroad were processed.
In the USSR, this type of product was first produced by the Moscow plant, and in 1971 a variety was developed that was recognized on the world market - "Omichka".
Processed cheeses are classified as follows:
- Lomtevye … The initial raw material is rennet cheeses with a fat content of 50 to 70%. The structure is dense, does not stick to hands and a knife. The aroma is reminiscent of the variety from which the final product is made.
- Sausage … The initial stage of production is like with chunks, at the final stage, processing is carried out in a thermal smoke chamber and spices are added - more often different types of peppers and caraway seeds.
- Pasty … The most fatty, with a pronounced aroma.
- Sweet dessert … Syrup, coffee, nuts, honey, candied fruits are used as a filler.
Grades are distinguished and, depending on the packaging, into briquettes, plates, triangles, they give the shape of sausages.
High-quality processed cheese should have a creamy hue and a uniform consistency in the cut. No voids are allowed inside. If you cut it, your hands remain clean. There should be no dark spots or mold on the surface.
How to make processed cheese - watch the video:
To avoid spoilage after cutting, it is recommended to wrap the processed cheese in plastic wrap or parchment. If you neglect this and put a piece in the refrigerator in an open form, it will absorb other people's aromas, and all other products will smell like cheese.
