Contents
Name
Real cheese made in accordance with GOST can only be called “glazed curd cheese” – a product with this name indicates that natural curd was used in its production. If the wording of the name is changed, most likely the manufacturer wants to confuse the consumer, and the cheese may contain substitutes for milk fat – vegetable fats.
Composition
In accordance with GOST 33927-2016 “Glazed curd cheeses”, cheese should be made from cottage cheese, sugar and glaze, the composition can also contain butter and cream… Do not be afraid of natural dyes and flavors – their presence in the cheese is also allowed by GOST. Manufacturers can add food products, such as nuts and other additives (for example, vanillin or vanilla extract, cocoa powder, halva, condensed milk, yogurt, cookies, etc.).
As part of classic curd cheeses не допускается the presence of starch, carrageenan, gum and vegetable fats. Returning to the latter, they will be mentioned, for example, by the “milk-containing product with milk fat substitute” indicated in the composition. Experts remind that there is usually no difference in terms of safety between real milk and one that looks like it and is made with the addition of vegetable oils, if it is prepared in good faith. But it should be emphasized once again – the industrial production of dairy products with milk fat substitutes is cheaper. This means that the price for it should be lower.
Appearance
The shape of the cheese can be different: cylindrical, rectangular, oval, spherical, etc. The main thing is that the cheese is whole and its shape is not broken. As for the surface, it must be evenly coated with a glaze, smooth, shiny or matt, not sticking to the packaging material. It should be noted that for a frozen product, after defrosting, droplets of moisture are allowed on the glaze surface. The glaze itself can be almost any, including without the content of chocolate and cocoa – products, even colored or white. When cutting or biting off, it should not crumble, but should fit snugly against the filling.
Curd color should be white, creamy tint is allowed. When adding coloring food products or additives, for example, cocoa or raspberries, to the recipe, the color must be appropriate.
Consistency should be tender, homogeneous, moderately dense, with the presence (if assumed) of introduced food products (nuts, chocolate cuttings, candied fruits, etc.). If you feel a slight mealy – do not be alarmed, for a product with a mass added fat of more than 10.0% it is allowed.
product Packaging must be free of visible damage and tears, this may adversely affect the quality of the product. But whether it has additional cardboard packaging – it does not matter, this factor does not affect the storage of cheese or its consumer qualities.
Storage
According to GOST, real cheese is stored on average for about two weeks, and if the dessert contains consistency stabilizers and preservatives, then the shelf life can be significantly increased. The storage temperature of cheese in accordance with GOST is not higher than 2-4 ° С, frozen cheese can be stored at a temperature not higher than -18 ° С.
, – said Natalia Efimochkina, Researcher of the Laboratory of Biosafety and Nutrimicrobiome Analysis of the Federal State Budgetary Institution “Federal Research Center of Nutrition and Biotechnology”.
According to experts, glazed cheese cannot be present in the daily diet of people on a diet.… But this does not mean at all that you need to give up your favorite delicacy forever.
The calorie content of glazed curds depends on their fat content: calorie content of one cheese (50 g) 10,9% fat – 135 kcal, and 27,7% – 207 kcal. Cheese curds are also produced with very low fat content, but they still contain sugar, and therefore they can be included in a low-calorie diet no more than 1-2 times a week.