Rules of the choice of the Adygei cheese: how to store in house conditions"

Rules of the choice of the Adygei cheese: how to store in house conditions"

The advantage of sour-milk products and, in particular, cheeses is known long ago.

And all types — abomasal, firm, soft, brine, serumal, mold, etc. — are useful to the same extent. Their grades such set that devote them the whole books.

In our article it will be a question of the Adygei cheese and its advantage.

Caloric content and nutrition value

The Adygei cheese — one of the main viands of the North Caucasian kitchen. Other its names — latakay or Circassian. The main raw materials for its production is the pasteurized cow's milk, sometimes sheep or goat, but then this not authentic product.

Important! Any cheese is made only of whole milk. At its choice pay attention to the structure specified on the label. If among ingredients there are a powdered milk, soy, vegetable oil, nutritional and flavoring supplements, then it is an obvious substitute.

Adygei belongs to group of soft, brine cheeses. Related grades are the Moldavian sheep cheese, the Greek feta and also Italian mozzarella, mascarpone and ricotta. However, ricotta is "the distant relative" as it is made of serum, but not of milk. Organoleptic properties:

  • Color is white, sometimes light yellow tones, and sometimes with cream spots.
  • The taste is saltish, sour-milk, spicy.
  • The consistence is gentle. Outside elastic, but without crust, and inside soft with possible small emptiness. And also coloring is possible.
  • Form — a low ellipsoid or a cylinder with roundish sides and a sidewall.
  • Weight — no more than 1.5 kg.

Smoked option more dark by sight and drier on consistence.

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It is a dietary product. A mass fraction macro - and minerals in it following:

  • fats — 16.0%;
  • proteins — 19.0%;
  • carbohydrates — 1.5%;
  • mono - and polysaccharides — 1.5%;
  • polyunsaturated fatty acids — 13%.

Caloric content — 225-230 kcal.

Whether you know? Though the Circassian cheese was known from the middle of the 19th century, its mass production under the name "Adygei" began in 1980. It then was delivered for the Moscow Olympic Games.

Content of the main vitamins (mg / 100 of lump):

  • B2 — 0.3 mg;
  • B3 (PP) — 5.7 mg;
  • B5 — 1.2 mg;
  • B6 — 0.2 mg;
  • With — 0.2 mg;
  • E — 0.3 mg.

Content of the main minerals (mg / 100 of lump):

  • potassium — 70 mg;
  • calcium — 520 mg;
  • magnesium — 25 mg;
  • copper — 60 mg;
  • sodium — 470 mg;
  • sulfur — 198 mg;
  • phosphorus — 360 mg;
  • zinc — 3.5 mg.

At the use of 100 g of this fermented milk product the daily need of an organism for polyunsaturated fatty acids is satisfied for 80%, in proteins — for 25%, and in amino acids — for 30%. Thus, it is very valuable foodstuff.

Useful properties

Because of the biochemical structure the Adygei cheese is recommended to be added to a diet of people of advanced age and children, athletes and patients during the rehabilitation period, especially after tuberculosis and alcoholism. It should be eaten at physical exhaustion, for rapid growth of muscles, especially at weight reduction of a body.

It is also useful to the former smokers to restoration of the lost useful substances.

Especially it is useful to future mothers and also in the period of a lactation. In such condition of the woman her organism gives the calcium to the child on formation and development of his skeleton and therefore its level needs to be filled up all the time.

The Adygei cheese is useful to athletes because his squirrels it is quickly acquired.

Important! The standard daily rate of consumption of protein averages for the ordinary person — 1.5 g/kg of body weight and for the athlete — 2 g/kg of body weight. From a surplus of protein kidneys which remove products of proteinaceous disintegration are overloaded.

The Adygei cheese is also recommended to hypertensive persons and those who has digestive tract diseases.

And the advantage of this fermented milk product for people of old age is proved by the fact that the people of the North Caucasus, its homeland, was always famous for longevity.

Harm and contraindications

At all advantage of the Adygei cheese, it has also negative sides. Treat them:

  • allergy to dairy products;
  • the migraine because of excessive hobby for a product caused by a tryptophane surplus;
  • food poisoning a product at which the expiration date expired or which was incorrectly stored.

Whether you know? In Adygea annually there takes place the festival of the Adygei cheese at which all ethnic types of products are presented, and a contest on a rank of the best is staged. Also there its production with an obligatory treat and recommendations about the use is shown.

How to choose and store

As it was told right at the beginning, the Adygei cheese happens different shades white, but all other organoleptic properties: the taste, consistence, a form, etc. — remain invariable.

The real product produced in the industrial method is issued in vacuum packing. Its expiration date should not exceed 1 month, and at smoked — no more than half a year. Its surface has to be damp, without emptiness, and began to smell — pleasant, sour-milk.

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The mold is a sign of perversity of a product.

It is necessary to store latakay in the cold, dry place, separately from fragrant products, packed in a glass jar with a cover that it did not absorb foreign smells. Storage temperature — from +5 to +7 °C. The frozen Adygei cheese loses the flavoring and useful properties.

As you can see, the Adygei cheese is a source of useful substances and means of maintenance of health. And in combination with fresh vegetables it also prolongs youth. Appetite pleasant to you and long years of life!

Author: «MirrorInfo» Dream Team