Table of contents:
Calories, kcal: 305 Proteins, g: 22.0 Fats, g: 23.4 Carbohydrates, g: 0.0
Rennet cheese is a product obtained from milk processing under the influence of a special rennet enzyme.
Rennet is a complex organic compound produced by the calf's stomach. A very small amount of enzyme is required to make large quantities of cheese (calorizer). However, rennet is involved in the cheese making process, but is not present in the final product. Therefore, manufacturers do not even indicate rennet on the packaging.
The composition of rennet cheese also includes milk, spices, sometimes spices, nuts, dried fruits, raisins.
There are several types of rennet cheese - hard, semi-hard, soft, pickled, moldy, melted.
The varieties of hard rennet cheeses include Dutch, Swiss and Russian cheeses.
Latvian cheese is a semi-hard rennet cheese.
Roquefort, Adyghe are soft rennet cheeses. The representative of brine rennet cheese is feta cheese, and processed cheese is sausage cheese.
All these cheeses are united by a single cheese making technology - rapid curdling of milk by means of rennet. The presence of the main enzyme allows you to cook rennet cheese at home.
Caloric content of rennet cheese
The calorie content of rennet cheese is 305 kcal per 100 grams of product.
The composition and useful properties of rennet cheese
Rennet cheese contains vitamins, trace elements, animal fats and proteins (calorizator). Thanks to cheese, the level of hemoglobin in the blood rises, eyesight and various metabolic processes improve.
Rennet cheese is a rich source of calcium, which is essential for the normal development and growth of the entire skeletal system.