2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
White brined cheese is a traditional Bulgarian product with specific taste and quality parameters. It was prepared in households from sheep's, cow's, goat's or buffalo's milk.
The mild climate, the huge green meadows and pastures, the rich vegetation in the mountainous areas are the best conditions for the production of high quality milk. White brined cheese with the taste and aroma of yogurt is made from this high quality milk.
This quality of taste and consistency of the cheese is achieved through an original technology through which the microflora and the specific bacterium Lactobacillus Bulgaricus play a decisive role. Lactobacillus Bulgaricus is characterized by its probiotic properties, and contained proteins in cheese are characterized by easy absorption, which is a serious advantage of this product.
Probiotics have a strong antitoxic effect and eliminate many negative factors of modern life, which leads to improved health and reduced drug use.
Cheese is a rich source of protein, mineral salts, calcium and potassium. Different types of cheese contain 21-22% protein, 24-25% milk fat and about 1.5% carbohydrates. Cheese is extremely rich in calcium.
White brined cheese is a healthy food for all ages and is especially useful for children and athletes.
Benefits of cheese consumption
• Sirens prolong life. Regular consumption of cheese or other dairy products strengthens the immune system and slows down the aging process. This is especially true for the elderly. One possible reason for this is the presence of probiotics in it;
• Dairy products containing live lacto- and bifidobacteria stimulate the production of special anti-cancer elements that strengthen the immune system and have been proven to prevent the development of cancer cells;
• The ripened cheese is easily digestible and well absorbed by the body. It facilitates the processes of digestion and prevents the development of putrefactive bacteria in the intestine. Increases the secretion of gastric juice and thus improves appetite;
• Cheese can be used as a food after suffering from acute infectious diseases for exhausted patients. It is used in the presence of disease processes in the digestive system such as chronic gastritis associated with decreased acidity of gastric secretion, in acute and chronic enterocolitis, in which putrefactive processes predominate, in diseases of the liver and bile, in anorexia;
• All cheeses are champions in the content of calcium, phosphorus and zinc, which are necessary for the construction of bone tissue;
• Cheese has a high caloric content and physiological value, which is due to the high content of proteins and fats, the presence of well-digested by the human body peptides, free amino acids, vitamins and trace elements. As the cheese matures, its proteins undergo qualitative changes and become easier to digest and better absorbed by the body;
• The high content of amino acids, calcium and phosphorus make it a valuable food in diseases related to the breakdown of tissue proteins, as well as in calcium loss (rickets, osteoporosis);
• Because the cheese is rich in calcium, daily consumption helps strengthen bones and prevents the development of tooth decay. During pregnancy it helps the normal development of the fetus.
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