Cottage cheese - the fermented milk product received by fermentation of milk with the subsequent removal of serum. In a pursuit of a profit some producers add to it palm oil and starch, apart from necessary to inform on it the consumer on the label of a product.
What will point iodine to
Sometimes producers of cottage cheese mask addition of foreign ingredients so skillfully that even the skilled gourmet of it doesn't notice. Iodine will allow to expose falsifiers. With its help it is possible to check the bought cottage cheese for quality and naturalness in house conditions. Iodine will allow to identify starch which unfair producers add to a product for increase in its weight in cottage cheese. It becomes not for increase in gustatory qualities of cottage cheese: the producer includes in a compounding starch taking financial benefit.
For quality check of cottage cheese it is enough to take a small amount of a product, one teaspoon quite will be enough. Place cottage cheese on a saucer and add to it literally couple of drops of iodine. If the product turned blue, means at its structure there is a starch. You bought quality cottage cheese if as a result of iodine addition it didn't change the color. The product without starch in the place of contact with iodine has to be painted in light yellow color only.
Check on vegetable fats
The lack of starch in a product doesn't speak about its unconditional quality yet. For increase in a period of storage of a product some producers secretly add to it vegetable fats. It is possible to check cottage cheese for the content of palm fat also in house conditions, and in several ways. First of all, the vegetable fat is quite well felt in language. For this purpose eat a cottage cheese spoon, taste it in a mouth of 15-20 seconds. The quality product shouldn't leave feeling of presence of a fat film in language. There is also other way of identification of a vegetable fat in cottage cheese. For this purpose place a little product on a plate and leave it at several o'clock at the room temperature. The cottage cheese stuffed with vegetable fats slightly will change the color. As a rule, such product at stay on air quickly is weather-beaten and becomes covered by a crust of yellowish color. Besides, it usually doesn't change the smell and taste. Cottage cheese without foreign additives under the same conditions begins to podkisat a little, but at the same time it doesn't change the color.
Important points
If to you the quality of cottage cheese is important, always pay attention to its packing. The product which period of storage is specified more than seven days with a bigger share of probability abounds with preservatives. Before purchase you aren't lazy to estimate appearance of cottage cheese. Too liquid or dry product speaks about violations in technology of its production. Having made sure that the cottage cheese acquired by you safely passed all tests, remember his producer and try to buy a product of this brand.