How to count fat cheese

How to count fat cheese
Cheeses can be classified by hardness and fat content, especially since this topic is now increasingly concerned with "losing weight", trying to simultaneously fight both hunger and excess weight.

Labels attached to cheese circles and heads usually indicate the fat content of the cheese as a percentage, say 40%, 50% , etc.
And here, as a rule, there is a trap for those who count the calories received. A lot of people take the fat percentage indicated on the package to be calculated literally. I. e. I ate 100g of 50% cheese, so I got 50g of fat (450kcal). Wow! 40 minutes on an ellipsoid! But this is not true!

Explain. The meaning of these numbers is that they report the percentage of fat content in the dry substance of cheese. So, if it is indicated that the fat content of Swiss cheese is 50%, it means that 100 g of cheese contains 32.5 g of fat (in cheese of this variety, 65 g of dry matter is usually accounted for per 100 g of weight, 50% of which will be 32.5 g). On the label of tea cheese, for example, it is indicated that its fat content is 50%: with the usual packaging of such cheese for 250 g, this will be 62.5 g of pure milk fat, since tea cheese most often contains 50% of dry substances, i.e. 125 g, 50% of which will be 62.5 g.

These calculations are approximate, in fact, the absolute amount of fat may be slightly less or more (1-2 g), since the moisture content in each batch of cheese varies slightly depending on different conditions; that's why cheesemakers indicate the most accurate indicator, namely, the percentage of fat in the dry substance determined by the recipe.

To know exactly how much fat is in a particular cheese, look at the price tag-the label from the store, it usually indicates the fat content of the product is not in the dry substance.

The indication of the fat content in the dry substance is also a parameter for evaluating the quality, since the plasticity, taste and aroma of cheese directly depend on its fat content.
So, according to fat content, cheeses are usually divided into:
fat-free — less than 20%
light — from 20% to 30%
normal — from 40% to 50%
double fat content - from 60% to 75%
triple fat content-more than 75%
Low-fat and light cheeses are made from "skimmed" milk (obtained by separating the cream from the milk), and especially fat — from cream or from whole milk with the addition of cream.
This characteristic, of course, has some practical meaning (other than dietary), since fat content is not an abstract value and necessarily affects the taste of cheese.
Cheeses with normal fat content (40-50 percent) usually have a dense consistency and pronounced taste, cheeses with a high fat content are soft, very tasty and easily smeared on bread like butter, but low-fat varieties are usually not too tasty, although they have their own admirers. For example, French soft brie cheese can be produced with a fat content of 45, 50 and 65 percent in dry matter-the higher the fat content, the more tender and soft the cheese will be.

As you know, cheese is a very useful, easily digestible product, it contains a lot of protein, calcium, zinc, phosphorus, vitamins E, C, A, d, PP, and b group.

If you are using a diet for weight loss or just trying to eat right, you should not use only low-fat products, because fat is necessary for metabolism.
The only thing you need to choose products with a low percentage of fat, they are less caloric.
Low-fat cheese varieties and their caloric content

First on our list is tofu soy cheese. This cheese has a fat content of 1.5 to 4%. It contains a large amount of high-quality protein and is an alternative to meat protein. The calorific value of this cheese is 80 kcal per 100 grams. It is ideal as a sandwich for a snack, as well as a valuable ingredient in salads.

Ricotta cheese is not made from skimmed milk, as many believe, but from the whey that remains in the process of cooking other types of cheese. Its fat content is 8-13 %, and its caloric content is 174 kcal. It contains in addition to calcium, vitamins A and b, the essential amino acid methionine – the most important amino acid for the liver. This cheese is often used as salads, desserts and as an independent snack.

Mozzarella is also made from skimmed milk. It is usually sold as balls in saline solution. Fat contains 22.5%, calories 149-240, depending on the variety of mozzarella.

Grainy cottage cheese (grained cheese) looks like grains of cottage cheese, cooked in salted fresh cream, its fat content is not more than 5%, and the calorie content is up to 125 kcal. They are seasoned with salads, and also used as an independent dish. It is also often called home-made or country cheese (cottage cheese in the West).

Cecil cheese also belongs to low-fat varieties of cheese (only 5-10%). The consistency of this cheese resembles Suluguni. It is produced in the form of fibrous dense threads that are twisted in the form of a pigtail. It contains a large amount of salt, since it Matures in a saline solution, it is still often sold in smoked form. Contains 313kcal.

Low-fat cheeses Valio Polar, Fitness, Gruenlander contain approximately 148kcal with a fat content of only 5-10%. Only you will have to look for them in expensive supermarkets or hypermarkets. And read the packaging, some of them may contain not 5% fat, but 5% yogurt.

Feta cheese or light cheese. Many people consider cheese a dietary product, like it in salads, especially in Greek, but the calorie content of ordinary cheese is 250 kcal with a high percentage of fat. In stores, there is an alternative: feta-Lite (light cheese), its fat content from 5 to 17%, the average calorie content of 160 kcal.

Low-fat varieties of cheese Arla, Natura and Valio, Oltermanni. It tastes like fresh milk, a great product for those who are trying to eat properly and keep their figure. The calorific value of such cheeses is 210-270kcal and 16-17% fat content.

Suluguni is a Georgian brine cheese. Its fat content is 24%, and its caloric content is 285 kcal.

Choose the cheese to your taste!
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