New Ukrainian cheese. Nutritional value of the Parmental, benefits and harms when consumed. Recipes with this product and the history of its appearance.
Parmental is a new hard cheese produced for the Ukrainian consumer. The ripening period is 2 months, the feedstock is cow's milk. The structure is dense, the eyes are single, small, may be absent; color - light, dirty yellowish; the pulp is plastic, brittle, creaks slightly when cut and on the teeth, the taste is spicy. Humidity is low - "no tears". Available in heads weighing from 5 to 7 kg. The crust is yellow, formed during natural aging, but black wax coating is allowed. Connoisseurs attribute this variety to an analogue of the famous Parmesan.
How is Parmental cheese made?
For the manufacture of the variety, food additives, a complex of lactic acid bacteria, enzyme preparations for coagulation of microbial origin are used. Parmental cheese is not made at home - the manufacturer still keeps the exact technology secret.
The initial raw material - whole milk - is bought from private enterprises and farmers in the Poltava region, collected in tanks and adjusted to the required parameters using pasteurization and enrichment. First, cleaning is carried out, then pasteurization - heating and holding at a temperature of 72 ° C, and then cooled to 4-6 ° C.
Chilled milk is fed into special tanks, where it settles for up to 8 hours and is normalized to the desired fat content. Further, repeated cleansing and bactofugation are carried out. All pathogenic microorganisms are removed with the help of a centrifuge.
Under industrial conditions, pasteurized cow milk is curdled at 35 ° C. Bacteria are first poured onto the surface of the container, allowed to soak for 30 minutes and mixed together with the enzymes with a stirrer. After flocculation, the curd is cut and insisted. Only then the prepared raw materials are fed to the cheese maker, where all additional ingredients and microbiological cultures are introduced.
The ripening of curd grains takes place in special tanks and lasts up to 6 hours. Only then is the mixture formed into a seam and molded. The loaves of cheese are loaded for 5-6 days in a pool with brine, and then dried, packed in a food-grade cellophane casing. The heads are sent to chambers with a special microclimate - high humidity and cool air for maturation, which lasts at least 2 months.
To prepare Parmental cheese, a special technological line was installed. The human factor is completely excluded, even sampling is automated. Since the curd is not washed with pure water, the final product has a pungent and piquant taste with a slight sourness.
Composition and calorie content of Parmental cheese
Fat content of the Parmental - 40%, average. That is why it can be introduced into the diet of people who have to monitor their own weight.
The calorie content of Parmental cheese, depending on the exposure, is 320-340 kcal, of which:
- Proteins - 25-33 g;
- Fats - 30-35 g.
Milk protein is easy to digest: a 300 g serving is equivalent to 300 g whole milk. But you need to take into account the high content of lipids (fats) - 28% of the rest.
Parmental cheese contains a high amount:
- Retinol - is responsible for the regeneration of the mucous membranes and the functioning of the optic nerve.
- Thiamine - breaks down acids and glucose that enter the body along with food.
- Riboflavin - neutralizes pathogenic microorganisms and toxins, stimulates the production of hemoglobin.
- Pyridoxine - normalizes the synthesis of sex hormones and serotonin, prevents the development of depression.
- Folic acid - removes harmful cholesterol from the body, which is deposited in the lumen of blood vessels.
- Cobalamin is a very important substance, which contains a trace element - cobalt, which is necessary for the normal functioning of the nervous system.
- Niacin equivalent - without it, it is impossible to assimilate protein, accumulate and distribute energy.
- Tocopherol - supports the functions of the gonads.
- Sodium - is responsible for water and electrolyte balance.
- Calcium is the main building material of the skeletal system.
- Phosphorus - together with calcium, it is responsible for the strength of bones, teeth, hair and nails.
- Iron - distributes oxygen to all tissues and internal organs, without it the assimilation of B vitamins is impossible.
- Magnesium - participates in 300 organic reactions, in particular in the synthesis of DNA, enzymatic reactions, the identification of toxins and free radicals.
- Potassium - controls blood pressure and the stable functioning of the urinary and vascular systems.
- Cholesterol - is responsible for the production of bile acids, vitamin D, estrogen and androgen, but when it is in excess, it is deposited in the lumen of blood vessels and interferes with blood flow.
In addition, the composition of the formation hard cheese contains a high amount of organic and fatty acids, amino acids. Since pasteurization and enrichment of raw materials for the production of this variety occurs without boiling, useful substances are preserved and assimilated in full.
Useful properties of Parmental cheese
A high amount of calcium maintains the strength of bone tissue, prevents the development of osteoporosis and other diseases of the skeletal system - arthrosis, gout and arthritis. But these are not the only benefits of Parmental cheese:
- The spicy taste stimulates the production of enzymes necessary for the digestion of food, the processes of decay and fermentation in the intestines do not occur, and bad breath is prevented.
- Muscle performance is restored, the energy reserve is replenished.
- Aging processes slow down, the appearance of age-related changes.
- Stimulates the strengthening of immunity, has an antioxidant effect, isolates free radicals traveling in the intestinal lumen.
- Increases the production of immunoglobulins.
- Provides optimal conditions for the intestinal flora.
- Has a tonic effect on blood vessels.
- Does not affect the level of blood pressure, it can be entered into the daily menu for hypertension and hypotension.
There are no restrictions on the use of Parmental cheese for pregnant women, lactation, elderly people and children, as soon as the stomach is able to perceive this product. It is very important that it does not crumble or break, which means that the likelihood of choking is minimized.
Introduction to the diet 3-4 times a week will help normalize sleep, get rid of insomnia.
If you're feeling hungry while on a calorie-restricted diet, you can eat a small bite. This will quickly saturate and not cause weight gain, since one of the positive properties of the Parmental is to speed up metabolism.
Contraindications and harm of Parmental cheese
You should not use the product if you are allergic to milk protein - lactase deficiency, if you are hypersensitive to bacterial cultures.
Parmental cheese can cause harm when overeating. A high amount of cholesterol can provoke a narrowing of the lumen of blood vessels, the development of atherosclerosis and hypertension; and the amino acids tryptophan - the appearance of frequent migraine attacks and nightmares.
It is necessary to reduce to a minimum the use of the product in case of exacerbations of diseases of the digestive system - colitis, peptic ulcer, gastritis, reflux esophagitis; with chronic pancreatitis, inflammatory processes of the gallbladder and liver.
Parmental cheese recipes
This variety can be eaten on its own, added to salads and made into pizza filling, it goes well in taste with vegetables and fruits. But when preparing dishes, it should be borne in mind that the melting point is high, therefore, to obtain a golden brown cheese crust, the dish will have to be kept in the oven for a long time, and the soups must be boiled. Therefore, it is better to choose options where the product is a flavoring additive and it is not required to melt it.
Parmental cheese recipes:
- Pineapple salad … Pineapple, 400 g, better fresh, but you can also canned from a jar, cut into small cubes, leaving 2-4 beautiful rings for decoration. Finely chop a large garlic clove, and rub 500 g of Parmental on a very fine grater. Fresh carrots are cut into the noodles and not very finely cut Chinese cabbage leaves. Boil eggs - 2 pcs., Chop the yolks with a fork. First, put greens on the dish, then carrots with garlic, on top a mixture of pineapples with grated cheese, a little mayonnaise, a slide, sprinkle with egg yolk and decorate with pineapple rings.
- Salted mushroom salad … Cut into slices 200 g of salted butter, cubes - 2 sour apples, preferably Semerenko, finely chop a bunch of green onions and rub 200 g of hard cheese. Season with ground pepper and mayonnaise to taste. So that the taste of the ingredients is not clogged, light mayonnaise is purchased from glass jars.
- Squid salad … The onion is cut into rings and fried until a beautiful golden color. Boil 2 chicken eggs and grate 500 g of Parmental on a fine grater. Canned squid, 500 g, cut into thin strips like noodles, all ingredients are mixed. Season with light mayonnaise.
- Rice salad … Rice (250 g) needs a special sort - "Jasmine", long-grain, with a characteristic aroma reminiscent of the smell of the flower of the same name. For proper preparation, it is washed, poured with cold water - 1: 2, boiled over low heat under a lid so that the liquid is completely absorbed. Throw the cereal back on a sieve, rinse with cold water and lay out in one layer on a clean linen towel to dry. A large melon is cut in half. First, the fibers are removed - disposed of, and then the pulp is carefully scooped out, the released juice is not drained. You need to make a beautiful salad bowl. Then cut: 150 g of ham - into thin slices, 200 g of Parmental - into cubes with a facet size of 1x1 cm, 15 fresh mint leaves - into ribbons. When the rice dries, it is sprinkled with olive oil - 2 tbsp. l., gently shaking the towel, mix to soak well. All ingredients are mixed in a salad bowl (melon crust), salt and pepper. Season with olive oil.
Interesting facts about Parmental cheese
The recipe for the preparation of the product was developed in 2013 at the Pyriatinsky cheese plant. New cheeses began to roll off industrial lines: Grazia, Provolone, Parmental and Old Parmental.
Experts suggest that the recipe was based on the famous Swiss cheeses - Gruyere and Emmental. If the name indicates the similarity with the second, then the texture and flavor range of the first. However, the new product is more delicate than Gruyere, although it retains its characteristic piquancy, and, unlike Emmental, has no eyes. In addition, it takes much less time to ripen.
The new recipe was so successful that in 2014 the variety won the Grand Prix at the All-Ukrainian tasting competition - the quality of dairy products was assessed. Sales are constantly growing, since 2015 this cheese has been produced in small packages - 150 g each, as well as in the form of slices.
Ukrainian cheese, unlike its Swiss counterparts, has a positive quality. The shelf life of the cut head is quite long: 8 months in the temperature range from -4 ° C to 0 ° C, up to six months from 0 ° C to + 6 ° C.
Watch the video about Parmental cheese:
It is not yet possible to purchase Parmental cheese outside of Ukraine - it is not made for export. But if the acquaintance with the new taste pleased, then they buy a packaged head and upon returning home they put it in the freezer, cutting off a small piece as needed. The product will not lose its useful properties and taste after defrosting.
