Low fat cheese: varieties and calories

Cheese is a favorite product of many people. Without it unthinkable cooking many dishes. It is believed that calorie cheese and people who are on a diet, its use is undesirable.However, there are varieties of low-fat cheese products that perfectly complement the menu of a person who is losing weight, and at the same time will not practically differ in taste from other types of cheeses with a high fat content.

Low-fat cheeses are nutritionists for dietary products. The word "fat-free" in this case means that the product contains a small percentage of fat content, and not completely deprived of it. The average value for such species should not exceed 20%.

Despite the ease, such cheeses are not inferior in their content of nutrients to other varieties of cheese products. However, it will be difficult to get enough and recharge your batteries for a long time due to a low-fat product due to its low calorie content.

Such cheeses are made on the basis of low-fat or completely fat-free dairy products. Finished cheeses are pale in color - from white to dull yellow. They have a soft and elastic texture, as well as a smooth, smooth surface, sometimes slightly damp. It tastes neutral - moderately salty cheeses with predominant sourness. Due to these features, they are especially often used as an ingredient for vegetable and fruit salads.

Supporters of healthy eating need to know that the most high-quality and healthy low-calorie cheese has a viscous, sometimes even “rubbery” texture that many consumers don’t like. Because of this, many manufacturers go to the trick and add to the composition of low-fat cheese additional fillers that help make the texture of the product more familiar, close to the cheese with high fat content. Such products are less useful, although more tasty.

Reducing the percentage of fat does not affect the reduction of the usefulness of the product. Fat-free product contains even more nutrients than fatter cheeses. That is why such food should definitely be included in your diet.

• The beneficial properties of cheese are preserved by casein, which is contained in cow's milk molecules. It is a source of calcium, which is necessary for strengthening the skeletal system of the body.
• A low-fat cheese product contains almost twice as much protein. Manufacturing technology is such that the fat that is removed from them is automatically replaced by milk protein. Such cheeses must necessarily prevail in the menu of those who play active sports.
• Fat-free cheese helps to reduce weight and, unlike fatty cheeses, does not contribute to the development of various diseases associated with the digestive tract, with regular use.

The main harm may lie only in additives that manufacturers may include in the composition of the product. Nutritionists recommend carefully choosing cheese and do not skimp. As a rule, the more expensive product is of the highest quality. Before buying, you should carefully examine the composition, as well as the date of manufacture and shelf life. We must not forget about the compliance with the storage conditions of the product, in order to prevent the appearance on it of a dangerous mold or fungus.

Types of low-fat cheese products are not so much. The most popular of these are the following products.

The most current cheese among losing weight. It has the following characteristics per 100 g:

• Fat percentage - up to 4%;
• Calorie content - 73-90 kcal;
• Protein - 8 gr;
• Carbohydrates - 0.6 gr.

Made from soy milk. Because of its texture, it is often defined to curd cheeses. By its consistency and delicate brackish taste, it resembles cheese. Its composition is very rich in calcium, so this product is often recommended for use by people suffering from bone diseases.It also helps reduce blood cholesterol levels, and many nutritionists assign it the title of “healing” product, which is suitable for regular use in salads, soups, sandwiches.

Another popular product that has won the hearts of many supporters of diets and proper nutrition. Its characteristics per 100 g:

• Fat percentage - up to 5%;
• Calorie - 155 kcal;
• Protein - 16.7 g;
• Carbohydrates - 2 gr.

This cheese is often confused with cottage cheese due to its appearance. These are milk grains, soaked in lightly salted cream. Many people call it “curd cream” because of the delicate texture of the cheese. Especially the product is relevant to add to the salad, as well as fresh use for breakfast or before bedtime. It contains a lot of beneficial trace elements that positively affect the intestinal microflora.

Very gentle traditional cheese of Italian origin has the following characteristics per 100 g:

• Fat percentage - up to 18%;
• Calorie - 174 kcal;
• Protein - 11 grams;
• Carbohydrates - 3 gr.

Its main feature is that it is made not from milk, but from whey, which remains after cooking other cheeses. Due to this, this cheese has a very delicate and soft texture. It is most popular for eating fresh bread on a crust, therefore it is an ideal breakfast ingredient. Its composition includes a high content of vitamins and beneficial elements, the obtaining of which is especially necessary during the diet.

The representative of the Greek cuisine, which won the hearts of many domestic supporters of healthy eating. Characteristics per 100 g:

• Fat percentage - up to 18%
• Calorie - 290 kcal;
• Protein - 17 g;
• Carbohydrates - 0 gr.

Pickled cheese of marble white color, has a salty taste. The texture is gentle, heterogeneous, but dense, similar to cheese. It is made from sheep or goat milk and is a rich source of nutrients. Popular use in salads in combination with olives and olives.

The name of this cheese is widely known. Its characteristics per 100 g:

• Fat percentage - up to 12%
• Calorie - 253 kcal;
• Protein - 5 grams;
• Carbohydrates - 3.2 gr.

Differs in creamy taste and creamy texture. Usually used on cereal bread, low-calorie bread. Because of its consistency, it is very convenient to smear it on the surface. It is made from a mixture of skimmed milk and cream. Unlike other cheese products, it does not need much time to achieve the necessary texture. It is extremely nutritious and contains many vitamins.

In addition to these varieties, healthy food lovers should also pay attention to such cheeses as Buffalo and Chechil, which have up to 18% fat.

Since low-fat cheeses have a high price, many are happy to take the time to make them themselves. The most popular recipe for making low-fat white cheese includes the following ingredients:

• Fat-free kefir - 500 ml;
• Milk 0.5% - 1 l;
• Eggs - 2 pcs .;
• Salt - 1 tsp.

Preparation takes about 6 hours and will include the following steps.

1. Boil the milk in a saucepan over medium heat.
2. Place the kefir, eggs and salt in a blender and beat well until smooth.
3. When the milk is boiling, reduce the fire, pour the whipped mixture into the pan. It is important - do not mix at all, pour in a thin stream.
4. When the mixture gradually becomes cottage cheese, turn off the fire. Place gauze in a colander and pour the contents of the pan into the colander, carefully squeeze the cottage cheese mixture from moisture.
5. Put the future cheese under the press for 3 hours.

For information on how to make skimmed homemade cheese, see the following video.