In all grocery stores and hypermarkets today, there is a huge abundance of any product and product. On the shelves with cheeses, the assortment sometimes exceeds 100 types. Moreover, they all differ from each other in taste and constituent characteristics. In this abundance, it is very difficult to choose high-quality and fresh cheese, which has long become one of the leading products of the daily diet of many families.
It is necessary
- - reading glasses, if you wear them;
- - magnifying glass.
Instructions
Step 1
A cheese product is a cheese in the production of which a significant part of natural milk fats is replaced by vegetable ones. This allows you to reduce the cost of manufacturing such a product, which is very often done by small unknown manufacturers to get a larger percentage of the profit. If a cheese product is of very low quality, even in its own line, it can be hazardous to health, as nutritionists have repeatedly said. The daily diet of people is already much oversaturated with vegetable fats, which are found in products such as margarine, fatty oil, mayonnaise and various sauces.
Step 2
In turn, cheese is a completely dairy product, which is made according to strict technology. It can contain only curd and dairy components. Cheese is a source of complete protein, which is absorbed by the human body even better than meat. It also contains phosphorus and calcium, which have a beneficial effect on the human body, strengthening teeth, bones and influencing the work of internal organs.
Step 3
The first indicator is a comparison of the prices of the offered cheeses. A cheese product cannot be expensive and can not lie next to well-known brands of cheese from international producers. It is usually placed at the beginning of the row to attract buyers at a lower price. The price of natural cheese starts from 300 rubles and more per kg.
Step 4
The second is the composition of the cheese, which should be indicated on the product label. The law obliged all manufacturers to indicate the real composition of the manufactured products, but they do not always do this. The packaging of natural cheese should not contain such components as:
- soy;
- Palm oil;
- sunflower oil;
- preservatives;
- taste substitutes.
Step 5
The third is the name of the product. The cheese product on the label must have the name of the cheese product. That is, the manufacturer has no right to indicate the name "cheese" on the cheese product. Avoid curd products and processed cheeses.
Step 6
The fourth indicator is the taste of the cheese itself. The cheese product has a slightly chemical flavor. If someone has ever tried ordinary condensed milk and condensed milk with the addition of vegetable oil, then it is easy to distinguish the admixture of this oil in the cheese product, which they are trying to sell as cheese.
Step 7
The fifth and surest way is laboratory analysis. But it does not belong to cheap pleasures and it takes time to spend. Therefore, when choosing cheese, it is better to trust well-known producers, whose cheeses have been repeatedly bought and did not arouse suspicion.
