Cottage cheese is an irreplaceable product in the diet, it is rich in amino acids, magnesium, iron, phosphorus and calcium. Nutritionists advise to consume it three times a week. In order not to negate all the benefits of cottage cheese for the body, it is necessary to choose only a fresh product, the storage of which was carried out in compliance with all the necessary requirements.
Instructions
Step 1
Pay attention to the appearance and consistency of the curd: the mass should be soft, crumbly or smeared, it should not contain tangible particles of milk protein. A small amount of emitted whey is acceptable for low-fat cottage cheese.
Step 2
Consider carefully the color of the product: it should be uniformly white or slightly creamy, which indicates an increased fat content of the curd. But too bright yellow color will indicate the presence of dyes. Stale cottage cheese is given out by dried yellowish crusts along the edges. The pinkish tint of the product indicates the rapid growth of microorganisms.
Step 3
Smell the curd before buying. It should have a pure fermented milk smell. If you feel the "scent" of mold, refuse to purchase.
Step 4
Never refuse an offer to taste the cottage cheese, as this will be the easiest way to reliably determine its quality. Bitter cottage cheese can go bad very soon. If the product is acidic, then this aftertaste may increase even more after a while. The taste of milk powder will give out cottage cheese made from recombined and reconstituted milk.
Step 5
Read carefully the information printed on the product packaging. If instead of milk fat you see coconut or palm oil in the cottage cheese, then you are not looking at cottage cheese, but a cottage cheese product. One of the manufacturers' tricks is to write “homemade cottage cheese” in large print, and below in very small print indicate “cottage cheese product”.
