Curd is the product obtained by the coagulation of milk with an edible acid such as lemon juice or vinegar and then draining off the liquid portion (whey). It is a fairly good source of protein and essential amino acids. There are various types of cheese, depending on the different ways production and the presence or absence of certain ingredients to the principal raw material.
Depending on the way of cooking , the curd is rennet or thermally rugged. The first type is obtained by using rennet – a complex of enzymes secreted by the stomach of mammals, or an edible acid. Usually, microbial cultures are added. The second type is obtained by heating and coagulation of whey or buttermilk .
The content of fats in the product determines another subdivision – whole milk, half-fat and fat-free. Below, we have a typical nutrition profile of cottage cheese
Cottage cheese, cream, 100 g of product
Water 79.8 g
Calories 98 kcal
Protein 11.1 g
Carbohydrates 3.4 g
Cholesterol 17 mg
Curd is a relatively good source of vitamin B2 and choline. There are also vitamin A, E , B12 , folic and pantothenic acid in lower quantities.
A few minerals are present in the curd, of which Sodium is with the highest quantity, followed by phosphorus and selenium. By eating 100 g of cottage cheese one may also be obtain (on average) 8 % ( 83 mg ) of the recommended daily intake of calcium, 3% ( 104 mg) and potassium 2% ( 8 mg) magnesium. Furhermore, the composition of curd contains zinc, copper and fluorine in small doses.
From the fatty acids, cottage cheese contains both omega 3 and omega 6. The ratio between them is in favor of the latter.
Curd is a product with a low glycemic load. The only sugar that it contains is lactose in small quantities, making it a favorite food of people with lactose intolerance.
Already processed curd has a high content of proteins, and is rich in essential amino acids. The amount of fat in different product types may vary.
Due to the all above mentioned advantages, the curd is a widely popular and preferred product in the diet and sports nutrition.
– Curd is generally a safe product. The high protein composition and the presence of a high percentage of sodium can be a problem for people with kidney problems – it can cause acidification of the urine. This is especially true for acid-coagulated curds (which were obtained by adding acids). The load on the kidneys with these substances can hinder the uptake of calcium and magnesium in bones.
– There is also a connection between the intake of dairy products, including cottage cheese, and acne in teenagers.
– Improper heating of the curd may be the cause of infection with Salmonella.
How to choose and store the curd
Quality cottage cheese should be uniformly colored, not too dry.
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Like all cheeses, the curd should be stored in the warmest shelves of the refrigerator and used within a week.