It will probably come as no surprise to anyone that white cheese is made from milk as a result of various technological processes. The most popular cottage cheese is simply called curd cheese cottage cheese. It is made of sour milk subjected to a heating process, during which a clot is formed. Then, after cooling, the separated whey is poured out and the curd is made from the curd. Unfortunately, what might seem strange, this cottage cheese is low in calciumwhich goes to whey. So if you make cottage cheese at home, do not pour out the whey – you can acidify it, for example, in soup (sour soup, cabbage soup).
Nutritional Properties of White Cheeses:
- are easily digestible and easily digestible,
- contain wholesome protein,
- they are less caloric than yellow cheese.
Other white cheeses
Cottage cheese – grainy
Cottage cheese is made thanks to the addition rennet. The resulting curd is cut, heated, and then cooled and rinsed with water. Usually it is added to the cottage cheese cream and salt (which is included on the package). The cheese, if fresh and stored properly, should have a rather neutral flavor. It happens that we get a bit sour cottage cheese, it may mean that it was stored at too high a temperature than it should and just sour. Eating it in this form should not harm us, unless the cheese is already past its use-by date. Cottage cheese is also called ridge cheese.
Fromage type curd cheese
These cheeses are made from crushed curd to which butter or cream is added. They can have a natural flavor or be mixed with various herbs and spices. They are also often fluffed to make them even better, creamy texture. Thanks to this, they are perfect for sandwiches. In this case, it is worth checking the packaging whether they contain too many unnecessary additives, such as preservatives and stabilizers.
Homogenized cheese
These types of cheeses are made by separating the curd from the whey by the centrifugal method. Due to this, the curd mass is shattered strongly and there are no clear lumps. It is then mixed with pasteurized cream and possibly flavorings. These can be sweet additives, such as sugar, cocoa, fruit juices, vanilla, but also dry ones, such as pepper or tomato.
Cheeses for cheesecakes
A specific group of white cheeses are ready-made cheesecakes. Most often they come in plastic buckets and are practically ready for use – you do not need to grind the curd. You will soon read about what is in them in a separate article.
Nutritional value
The calorific value of white cheeses depends mainly on the content in them fat. The curd cheeses can be divided into cream (14,5% fat), full fat (9,5% fat), fatty (6,5% fat), half fat (3% fat) and lean (less than 3% fat).
The table shows the basic nutritional values of individual cheeses in 100 g of the product.
A type of cheese | kcal | Protein [g] | Fat [g] | Carbohydrates [g] | Calcium [mg] |
Full-fat cottage cheese | 175 | 17,7 | 10,1 | 3,5 | 88 |
Lean cottage cheese | 99 | 19,8 | 0,5 | 3,5 | 96 |
Full-fat homogenized cheese | 161 | 12,7 | 11,0 | 3,0 | 98 |
Granular curd cheese | 101 | 12,3 | 4,3 | 3,3 | 80 |
Natural Fromage cheese | 379 | 10,2 | 37,1 | 2,4 | 55 |
Homogenized strawberry cheese | 168 | 15,3 | 3,9 | 17,7 | 79 |
There are white cheeses less caloric than yellow cheeses, for comparison, 100 g of fat Gouda cheese has 316 kcal (the exception is fromage cheese). Compared to yellow ones, they also have less protein and fat and, which may surprise some,many times less calcium (100 g of gouda cheese contains approx. 800 mg). Nevertheless, they are worth consuming because they are a good source of protein and, moreover, due to their lower caloric content, you can eat them a little more. It is better to choose cheeses with a natural flavor and add your favorite additives yourself, such as herbs and spices. Also in the sweet version with fresh sheep, they will be much better than the flavored ready-made dishes.