What Exactly Is In The Cheese?

Video: What Exactly Is In The Cheese?

Video: What Exactly Is In The Cheese?
Video: A brie(f) history of cheese - Paul Kindstedt 2024, November
What Exactly Is In The Cheese?
What Exactly Is In The Cheese?
Anonim

Cheese is especially important for us Bulgarians, because it is traditionally present at every table both in its raw state and as an ingredient in favorite specialties. When choosing what cheeses and yellow cheese to buy, we must know that the quality has the appropriate price. And what lies in the cheaper cheese?

Unfortunately, we often come across unscrupulous producers who use in the favorites of many Bulgarians dairy products various vegetable oils, flavors and colors. According to milk processors, more than half of the cheeses on the market contain vegetable fats.

The share of imitation products is growing alarmingly as customers look for lower prices. This can only be achieved by adding vegetable fats, which are much cheaper than milk. The most commonly used is palm oil.

Workers in the cheese industry explain that the cheaper product can be obtained after the addition of hydrogenated vegetable fats, which are harmful to health according to a number of studies. The use of vegetable fats reduces the cost of the final product by half.

Cheese
Cheese

Another way to make cheaper cheese is to use milk from unregulated sources, which is cheaper but full of bacteria, antibiotics and toxins, which naturally pass into the final product.

Another violation in the production of cheese, which lowers its price, is the non-observance of the ripening period. The cheese should mature for 45 days, but some producers add various salts and enzymes, with which the ripening time is reduced to only two or three days. When the cheese has not had the time to ripen, it not only tastes bad, but is also dangerous to the body.

In addition to vegetable fats, salts and enzymes, the cheese often contains a lot of water, which spoils the taste and nutritional qualities of the product.

And most surprising is the presence of limontuzu. Biotechnologists claim that it has nothing to do with the technology for producing white brined cheese.

How to know the real cheese? It has a granular structure, is slightly yellow and is elastic when cut, and its price cannot be less than BGN 8.

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