Why is suluguni cheese useful?

Suluguni is the famous Italian cheese of dense consistency, which is actively used in the preparation of many delicious dishes. Knowing what are the benefits and harms of suluguni, you can remove all of its positive qualities and protect yourself from possible harm.

Suluguni production technology

The peculiarity of this cheese is in the structure, which is distinguished by elasticity and density. Therefore, the product is manufactured using a special technology, consisting of such stages as:

1. Adding 0.7-1.2% sourdough to milk.
2. Coagulation of milk at a temperature of 34–37̊С until an elastic clot is formed.
3. Mechanical or manual processing of the clot.
4. Long-term setting of the grain by slow stirring.
5. Stacking the settled grain into a layer and pressing with a light load.
6. Placing the finished mass in whey at a temperature of 28–32̊С for 3–5 hours.
7. Heating and stretching the resulting cheese.
8. Formation of the finished product.

After the suluguni, labeling, transportation and evaluation of its quality are expected, depending on the ingredients used, compliance with the temperature regime and the creation of storage conditions.

Composition and calorie content of suluguni

The calorie content of suluguni per 100 grams is 288 kcal. But the energy value of cheese depends on the method of production and subsequent processing.

The calorie content of homemade suluguni is slightly different from store-bought cheese. This cheese is characterized by the presence of a small amount of carbohydrates and a low fat content.

Suluguni contains many valuable organic and inorganic compounds, vitamins, minerals that provide tremendous benefits to humans. The composition of the product is represented by vitamins A, B1, B2, C, E, D, as well as PP. In addition to its rich vitamin content, cheese is rich in chemical elements such as K, Na, Mg, P, Fe, Ca.

Useful properties of suluguni cheese

The benefits of suluguni for the body ensures good health and longevity, due to the significant content of healing substances. Scientists have conducted a number of studies and ultimately proved that the benefits of the product lie in its properties, which:

• have a beneficial effect on bones and joints;
• prevent the formation of fatty layers;
• slow down the development of diseases of the elderly (rheumatism, osteoporosis);
• exclude the formation of blood clots and the development of atherosclerosis;
• provide the strength of the walls of blood vessels and normalize blood circulation;
• improve metabolic processes;
• eliminate diffuse changes in the thyroid and pancreas;
• have a positive effect on the skin;
• prevent hormonal disruptions;
• control the emotional state and effectively fight stress;
• take part in muscle contraction, relieve myocardium malfunction;
• stabilize the general condition;
• keep youth and strengthen the immune system.

The medicinal properties of the product can enrich the body with valuable substances, remove the feeling of hunger. Regular intake of cheese will have a positive effect on human health and life.

The benefits of suluguni for children

Healthy and tasty Georgian cheese must be included in a child's diet, since it is easily digestible and contains a huge amount of calcium. It is necessary for schoolchildren to improve brain activity and adolescents in order to avoid nervous breakdowns and severe stress during adolescence.

Pediatricians recommend giving it from the age of three, but if the child does not have any special problems with the kidneys, then you can start from one and a half years in small amounts, about 5-10 grams.

Is it possible for suluguni for pregnant and lactating women

During pregnancy, the female body needs a balanced diet, which should include a complex of vitamins and minerals. And the use of acceptable doses of healthy cheese will positively affect both the well-being of the mother and the development of the child.

Nutritionists advise a woman in a position to supplement a raw menu if she is diagnosed with anemia, lack of appetite and insufficient weight gain.

The product will help nursing women get out of postpartum depression and give more strength and energy. And also a large amount of vitamins in its composition has a positive effect on the nervous system of the baby and accelerates its development.

In fact, cheese is quite safe and healthy for both mother and baby. Suluguni can only be damaged by improper storage or an expired shelf life.

Is suluguni useful for losing weight

This delicacy should be present in the dietary food, since its benefits, unlike other cheeses, are several times greater. This is due to the fact that it has the lowest fat content. When losing weight, in order to maintain immunity and saturate the body with vital substances, it is important to use healthy and natural food that does not contain additional sugar and various flavoring additives. Suluguni is considered an excellent snack and can also be taken before bedtime as it does not cause heaviness in the stomach and breaks down quickly. Cheese does not lead to the formation of excess weight and is able to speed up metabolism, which eliminates the gain of extra pounds.

How to make suluguni cheese at home

Cooking suluguni cheese at home is a rather painstaking process that requires special attention and care.

Ingredients:

• 1 liter of fatty cow's milk;
• 1 kg of cottage cheese;
• 3 eggs;
• 100 g butter;
• salt.

To enjoy delicious cheese, you need to boil the milk, mix with the curd mass and, stirring regularly, keep it on low heat for an hour. Then remove to cool, then strain and add eggs, oil and salt to the resulting mass. Cook for about 10 minutes until an elastic homogeneous mixture is formed, which is placed in a greased container. Set aside in the refrigerator for 3-4 hours.

Another way to cook suluguni at home using rennet:

Homemade suluguni cheese made from milk will taste better than store products and will not have various flavoring additives.

The use of suluguni cheese in cooking

Suluguni is used both as an independent product and as an addition to all kinds of culinary masterpieces. It is able to emphasize the taste of any dish, therefore it is actively used for salads, sandwiches and khachapuri. It is also added to soups, pies, casseroles. Cheese goes well with vegetables, eggs, meat and seafood.

Frying breaded suluguni has become popular, since the process takes very little time, and the result is an excellent appetizer.

Harm of suluguni cheese and contraindications

Doctors and nutritionists often warn about contraindications for suluguni, which can be harmful to health. They appear when:

• problems with the digestive system;
• lactose intolerance;
• diseases of the urinary system;
• renal failure;
• high blood pressure;
• allergic reactions to any component in the composition.

Despite the huge range of useful properties, the harm of cheese is also significant, especially when used in excessive quantities or with inattentive study of contraindications.

How to choose and store suluguni cheese

To protect yourself from undesirable consequences, you should pay attention to several important criteria that will help distinguish fresh products from expired ones on the counter:

• the color is creamy or milky, occasionally a yellow tint is allowed, depending on the milk used;
• dense and elastic consistency with holes and dimples;
• slightly salty taste;
• mild fermented milk smell.

If all the production standards were taken into account during the manufacture, and the product meets all the characteristics, then the cheese is of high quality and suitable for consumption.

For the cheese to be of maximum benefit, you need to store it in a hermetically sealed container with brine after purchase or preparation for no more than 3 months. With a longer shelf life, cheese will lose its beneficial properties and flavor characteristics.

Conclusion

You need to know what are the benefits and harms of suluguni, as well as the subtleties of its preparation, the nuances of choosing storage. This will help to avoid unpleasant situations and get the most out of the taste and positive properties.

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