Smoked cheese: caloric content. Benefit and harm of smoked cheese

Smoked cheese was first cooked in Denmark. The product immediately liked, and after a short time it could already be found almost in any city.

Ways to prepare

In principle, any product that has undergone the appropriate treatment can be called smoked. This statement can be attributed to the cheese. There are two main ways in which you can cook smoked cheese both at home and in the workplace:

1. Cold. The product is processed in a temperature range of 21 to 32 degrees. The process lasts from two weeks to 30 days. A distinctive feature of the method is that it does not require constant monitoring of parameters and can safely pass generally in the absence of a person.

2. Hot. In this case, the temperature is much higher (from 38 to 88 degrees). Such a process can no longer be neglected. It must be followed periodically, and the presence of a person in this case is mandatory.

In practice, there is another way. Smoked cheese is obtained by processing raw materials with the help of liquid smoke, as well as by introducing various food colors and flavoring additives into it. For such a procedure, cheeses of lower grades are usually taken. But bona fide manufacturers, as a rule, do not resort to this method.

Positive and negative sides

Like any other food product, smoked cheese has its pros and cons. First of all, it should be noted that whatever method is used for cooking, it still remains a dairy product. That is why its benefits are indisputable and conditioned by the content:

1. Phosphorus and calcium, which make stronger nails, bones and hair.
2. A lot of fat, which is a source of very necessary for the human body fatty acids.
3. A rich vitamin complex (A, D and E). For women, vitamin D is especially important, as it has a rejuvenating effect on the body.
4. High-quality proteins that contain in their composition a lot of different amino acids necessary for health.

But the use of such food is not entirely safe for the human body. The harmful effect is due to:

1. Presence in some smoked products of additives of type E, which can lead to reactions of an allergic nature.
2. Over-saturation of the body with salt and the delay in it of a significant amount of fluid.
3. The use of liquid smoke in the process, which is extremely undesirable for both children and adults.

Sausage cheeses

Among a huge variety of dairy products a special place is occupied by cheese smoked sausage. This name is due to two reasons:

1. The sausage product is called because the cooked cheese mass is packed with a syringe on a special machine into the polymer shell (cellophane is most often used). The result is a product that looks like a sausage loaf.

2. At the final stage, the finished product is slightly digestible. Hence the name "smoked".

A special technology is used for the production of sausage cheeses. As a raw material, rennet cheese is mainly taken. In the future they go through the following stages:

1. The initial mass melts at a temperature of 95 degrees. This method was first used in Switzerland.
2. The hot mass goes to the packaging.
3. Finished loaves enter the smoking chamber, where they are treated with natural smoke for at least three hours.

Some manufacturers simplify the process by introducing liquid smoke into the initial mixture. In this case, you can exclude the last stage. But such a sausage smoked cheese will not be natural and completely unsafe.

Features of the assortment

Smoked cheese, melted in special containers at high temperature in a mixture with other original ingredients, is the basis for a completely new product. In recent years, an interesting copy of the sausage smoked sausage has been on sale. It, as a matter of fact, represents usual processed cheese, packaged in the form of a sausage loaf. Only one of the initial ingredients for the preparation of the mixture is not ordinary, but smoked cheese. This nuance, of course, affects the properties of the new product. In consistence it is quite dense and freely cut with a knife. The product has a characteristic pleasant taste. True, it is slightly more salty than regular sausage cheese. In the aroma, distinct smoky notes are felt. This can be considered a highlight. The product is very useful, mainly because it is made only from natural raw materials. It is perfect for making a wide variety of sandwiches and salads.

Popular product

Nowadays in any grocery store you can meet smoked cheese. Photos of this popular product can be seen on billboards and booklets. Trade enterprises offer this original and delicious product in a fairly wide range. The photographs show that the product has a characteristic brownish tint, which it acquires in the process of special treatment. Under the influence of high temperature, vulcanization of the surface layer occurs. It becomes darker. It is this that externally distinguishes it from the ordinary product. To give a special taste, natural seasonings are sometimes used. They cover the cheese from the outside and, in addition to flavor, give a special effect to the finished product. These cheeses also melt well, so they can be used to make soups, pizza, hot sandwiches and spaghetti sauces. And if this product is crushed and added to the sauce, then the meat or fish fried with such a mixture will acquire an unusual piquant taste.

Value of the product

More and more recently, people include smoked cheese in their daily diet. The caloric content of this product depends on various factors. The size of this indicator is usually affected by:

1. A variety of cheese that is smoked.

2. Quality of raw materials.

3. Manufacturer enterprise.

In principle, the smoked product has the same number of calories as the original. Temperature processing does not introduce any changes in this case. Typically for smoking are the following types of cheeses: gouda, mozzarella, gruyere, cheddar or various processed products. As a result of the treatment, they acquire characteristic taste qualities and maintain their calorie content.

On average, we can assume that in smoked cheese products, the amount of calories is in the range of just over 300 kilocalories per 100 grams.