Cottage cheese and cottage cheese products

Cottage cheese is the proteinaceous product developed from pasteurized milk by souring by pure cultures of lactococci or mix of pure cultures of lactococci and thermophilic lactic streptococci, with use of methods of acid, acid and abomasal coagulation of proteins with the subsequent removal of serum pressing or self-pressing.
Appearance and consistence of cottage cheese: soft, smearing or friable, with existence or without notable particles of milk protein, Taste and a smell: pure, sour-milk, without foreign smacks and smells. Color: white or with a cream shade, uniform on all weight.
In a human body of a squirrel play a role of the plastic material necessary for creation of cages and fabrics, formations of biologically active agents, enzymes and hormones that allows to use cottage cheese for prevention and treatment of some diseases of a liver, kidneys, atherosclerosis. The high biological value of proteins is caused by structure, balance of irreplaceable amino acids, their good comprehensibility in a live organism. The colloidal state of proteins determines their easy availability and digestibility by protelioletichesky enzymes. So, casein is acquired in a human body for 95%, serumal proteins for 97%.

Fat, - 5,0
Protein, - 16
Carbohydrates, - 3,0

Power value of 100 g of a product of 121,0 kcal