Cheese from goat milk: advantage and harm

Among the dairy products which are traditionally popular cheeses are surely presented. They are made of different types of milk — cow, goat and others. Goat cheese is popular thanks to the hypoallergenicity, unusual soft consistence and organoleptic properties. During planning of a food allowance of family topical are issues of advantage of this product for an organism and its distinctions with cow about what the speech in article will go further.

Caloric content and chemical composition

It should be noted that caloric content directly depends on the fat content of the presented product.

Read in more detail about what it is useful and how to choose goat milk.

Taking into account it cheeses divide on:

• fat-free (20%);
• lungs (20-30%);
• normal (40-50%);
• double fat content (60-75%);
• threefold fat content (more than 75%).

Tables of caloric content most often give indicators with the indication of percent of fat content or the normal type of cheese (50%) is taken as a basis. Caloric content — 364 kcal / 100 of a product.

Nutrition value in 100 g:

• proteins — 21.6;
• fats — 29.8;
• carbohydrates — 0.1;
• water — 45.5.

Study useful properties of tofu cheese and Adygei cheese.

Fats — the main source of energy for an organism. They form protective layers of internals, deliver A, D, E, K oil-soluble vitamins in an organism. In 100 g of goat cheese of fats 45% of standard daily rate contain. Protein content in the same quantity of a product — 26% of standard daily rate.

Saturation vitamins and minerals of goat cheese above, than at the same product from cow's milk. His squirrels and fats are better acquired by an organism therefore it is surely recommended in baby food. Content of lactose is minimum therefore the product is useful to people with an allergy to lactose.

Important! It is recommended to feed the child with cheese or dishes from him in evening meal. The casein which is contained in it completely is acquired in 6 hours therefore the organism does not hunger. It will provide to the kid a quiet dream.

Than goat cheese is useful

The diet of a goat affects quality, vitamin and mineral structure of milk, and together with it and cheese. The taste is also affected by various spices, additives and ways of production.

Video: advantage of goat cheese Nutritionists and doctors note the following useful properties of a product:

• it is better acquired by an organism that more small and the amount of fat in it is less than a molecule of fat of goat milk, than in products from cow's milk;
• his squirrels are well balanced on amino-acid structure;
• improves intestinal microflora, contributing to the development of useful microorganisms;
• more calcium contains less cholesterol. It can be used in various medical purposes in quality of a component of a diet for the patients who are restored later operations and with diseases of the musculoskeletal device.

For adult men and women

Several properties of a product are important for a male body:

• high content of vitamin A (45% of day norm) positively influences reproductive function of an organism;
• protein is obligatory for increase in muscle bulk and is useful both to athletes, and workers of physical work;
• the available calcium and phosphorus promote growth and strengthening of bones of a skeleton.

The listed properties do a product extremely useful to men. Besides, its mineral structure promotes prevention of pathologies of an urinogenital system.

Whether you know? In intestines lactose breaks up to a galactose and glucose. Important property of a galactose is the low glycemic index that allows to recommend cheese to athletes or workers of physical work and also involved at the enterprises with harmful working conditions.

The advantage for women consists in the low caloric content of a product. It is especially useful to pregnant women and the feeding women since it provides an organism with proteins, vitamins, macro - and minerals and also the balanced composition of amino acids. Digestible cheese is recommended by nutritionists in diets for weight loss and normalization of weight.

The product has also other properties, useful to the woman:

• the vitamin D which is contained in it promotes recovery of skin, improves its state;
• proteins have positive impact on a condition of hair and nails;
• active components accelerate and normalize exchange processes and accelerate combustion of fat.

For elderly people

The organism of the elderly person suffers from natural deterioration in a system of blood formation and pathologies of a cardiovascular system. Vitamins of group B take part in oxidation-reduction reactions, improve a condition of vessels, eliminate pathologies in work of heart, reduce risk of a heart attack.

Whether you know? Hypoallergenic qualities do goat cheese demanded among those who have an allergy to lactose. Participating in exchange processes of an organism, it becomes irreplaceable for improvement of work of intestines, a cardiovascular system and the musculoskeletal device.

A large amount of copper promotes iron metabolism, stimulates digestion of proteins and carbohydrates. It allows to improve supply of cages of an organism with oxygen, prevents obstruction of vessels cholesteric plaques.

The product is a calcium source, maintains the normal state of the musculoskeletal device. It is also useful that it prevents destruction of a bone tissue, and in case of injuries — accelerates restoration of an organism.

For children

The useful microorganisms which are a part of cheese promote improvement of work of digestive tract, fast digestion of food. Its fats and proteins it is easier and are quicker acquired by the child's organism. Goat cheese can be given for breakfast or for dinner.

Whether you know? Presumably, the technology of receiving cheese of soft grades was opened by ancient people thanks to accident. People used stomachs of hoofed animals for storage of milk. The bacteria fermenting influenced on it, forming cottage cheese and serum.

Being a calcium source, it strengthens and develops skeletal system of the kid. It also prevents destruction of bones, supports as it should be teeth and hair.

Contraindications and harm

The feature influencing existence of contraindications — high acidity of a product. Therefore it is not recommended to people with an ulcer, gastritis with the increased acidity, inflammatory processes of intestines in a sharp phase.

Important! The center for control and prevention of diseases (USA) categorically does not recommend to the women expecting the child to use soft grades of cheese. The reason – risk of infection with bacterial infections which can be unhealthy the kid.

In such a situation consumption of cheese in small doses is possible if the disease is in a remission stage.

How to make cottage cheese of goat milk

Cottage cheese is made by the organization of fermentation and it is available in house conditions. Such natural product will be especially useful in a diet.

Will be necessary for its production:

• capacity for milk;
• kitchen thermometer;
• colander;
• capacity or form for pressing;
• press;
• gauze for cheese.

Ingredients:

• milk goat – 5 l;
• water – 0.5 glasses;
• ¼ bags of Meyto enzyme or any other, according to the dosage specified on a package;
• citric acid – 0.5 of a spoon;
• cardamom – ¼ teaspoons for aroma;

Instruction for production:

1. To place milk in the enameled or corrosion-proof pan.
2. To pour citric acid.
3. To stir and leave carefully for 5 minutes.
4. To warm up on average fire to a warm state (it is not above +36 °C).
5. To pour enzyme into boiled water (+26 °C), as directed to weight and to stir.
6. To pour in solution in milk and to stir carefully.
7. To leave for a stvorazhivaniye at several o'clock.
8. To add some spice — cardamom or others for aroma.
9. To knife an educated clot on small fragments, without taking out raw materials from a pan, for the best office of serum when pressing.
10. To leave raw materials for an hour in order that grain was stood in serum.
11. To merge 1/3 serums from a pan.
12. To warm up contents to 40 °C to increase product density.
13. To filter serum by means of a colander.
14. To lay cheese in a gauze and to place under a press in shape.
15. To leave it in shape under a press for 3 hours.
16. To take a cheese from a form and a gauze.
17. In 1 l of boiled water to dissolve 3 tablespoons of salt and to place a cheese in this solution.
18. In 2–3 hours he is ready to take a product — to the use.

Video: production of goat cheese

The placing of a product in salty solution increases its period of storage. Hold time can be a miscellaneous. So, traditional Greek feta cheese is made on the same technology, but of sheep milk, and contains in a brine up to 3 months.

If you overdo it in a brine, it will become more salty. If desired it is possible to remove surplus of salt if to take a cheese head in mineral water.

Fermented milk products are useful to an organism. And the cheese made in house conditions from goat milk has also high quality. Contraindications to its use are minimum. It can be recommended both to adults, and children.