Cottage cheese is a very tasty and healthy product, but only if it is natural.
Curd is a delicious source of calcium, which is essential for healthy bones and teeth. In addition, it makes hair strong, gives it volume, normalizes the digestive tract, and is a source of protein. But not each of us owns our own cow or goat, and, therefore, we have to be extremely careful in the store when buying this product.
Manufacturers willingly counterfeit cottage cheese in order to reduce the cost of its production, to lengthen its shelf life. To achieve the first goal, starch and vegetable fats are most often used, while preservatives are used for the second. But these supplements will not bring health benefits, so before you pay for your purchase, you will have to carefully read everything that is written on the label and, if possible, review the product.
Starting to read all the inscriptions on the packaging of cottage cheese, start with the name - cottage cheese should be called cottage cheese, not cottage cheese, cottage cheese product, cottage cheese with additives and other interesting words.
Next, look at the composition. Curd is made from natural milk and should not contain preservatives, milk fat substitutes of any kind, sweeteners, dyes and other additives, especially, as they often write, "identical to natural".
The expiration date is no less important. Of course, it should not expire in the coming days, but a product with a shelf life of more than one week should alert you.
It is good if the curd is sold in a container with a transparent window or completely transparent. In this case, it is possible to evaluate the appearance, which can also tell if the product has deteriorated. The color of natural cottage cheese should not be greenish, bluish, or too white. In consistency, it should not be too liquid or dry.
if you think that the most natural, high-quality cottage cheese can be purchased only on the market, remember that in such a situation it is difficult to guarantee the cleanliness of the seller's hands and packaging.
