Granary cheese is a variety of granular cottage cheese, which differs from the classic rural cheese primarily in the structure. The grains are smaller and softer, and the addition of cream makes it The whole creates a homogeneous, creamy mass. Thanks to this ridge, it has a mild taste, devoid of clear acidity, and at the same time remains neutral enough to easily combine it with other ingredients. It arises from pasteurized milk acidified with cultures of milk bacteria and cutting on a lodge. Then the grains are rinsed and mixed with a small amount of pickle, which gives them a more delicate consistency than in classic rural cheese.
On the shelves of stores you can most often find portions of 150-200 GW version natural and high -protein or degreased. There are also variants with a lower sugar content, which responds to the needs of people who care about the figure. The creamy consistency makes the cheese great in dishes requiring a smooth structure, From omelets and pancakes to egg pastes or cold cheesecakes. It goes well with dry additives (e.g. chives or radish), as well as sweet (e.g. fruit, nuts or honey).
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The basic difference between these products is visible in the structure. Country cheese contains large, clearly separated curd grains immersed in cream, which gives it a characteristic, lumpy consistency. The ridge has a much smaller and softer grain, which makes the mass more uniform and It is easier to spread on bread or combined with other ingredients. Thanks to this, the ridge is used in recipes requiring a smooth base, such as omelets or cakes, while rural cheese works better as a component of salads either Fast snack eaten with a spoon.
In terms of nutritional value, both products are similar, although the details depend on the manufacturer. Standard rural cheese provides an average of 10-12 g of protein and 3-5 g of fat in 100 g of product and provides about 90-120 kcal. The ridge has a slightly larger amount of protein – about 11-13 g per 100 g – But it also contains more fatfrom 4 to even 8 g, which causes its caloric content to reach 100-140 kcal. The “high protein” versions are also available on the market, which provide 15-20 g of protein in 100 Gi are mainly directed to people who care about the high supply of this ingredient. There are few carbohydrates in both cheese, usually 2-4 g per 100 g (their source is lactose).
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In the diet of the elderly, the supply is of key importance the right amount of full -fledged protein in a relatively small volume of a meal. Serek of the ridge, especially in high-protein versions, responds to these needs, because one portion of 150-200 g may contain up to 23-35 g of protein. Such values allow seniors to get closer to nutritional recommendations, which amount to 1.0-1.2 g of protein for every kilo of body weight a day and are necessary to prevent sarcopenia, i.e. losing muscle mass age -related.
In addition to protein, the product provides calcium and phosphorus, which support bone health, as well as B vitamins, such as B12 and Ryboflawin, which perform an important function in the work of the nervous system and energy metabolism. The low content of carbohydrates and high satiety make the ridge also work well in the menu of people with type 2 diabetes, if it is accompanied by properly selected additives. Thanks to its creamy structure, the cheese is easy to eat, which is a great help for people with reduced appetite or chewing problems. Varieties with higher fat content can be useful in the diet of malnourished people or during recovery, Because they provide more energy in a small portion.
Source: NowowoPuje.pl
