Cottage cheese and cheese. Due to the method of cutting protein, cheese is divided into cottage cheese and rennet. Cottage cheese is poorer in calcium, which in the production process goes to whey.
The addition of cottage cheese for flour and vegetable dishes should be used not only for taste reasons, but also nutritional. Cheese cheese is used in the production of dishes belonging to second dishes or desserts, np. Cake with the addition of cheese (cheesecake), lazy dumplings, cheese pudding, cheese in pancakes, dumplings from Sera ITP.
When preparing food dishes. High temperature and long heating cause far -reaching denaturation of protein and cause the release of fat contained in the cheese.
In our nutritional customs, rennet cheese is consumed in the form of sandwiches or cheese bags, However, they almost do not apply in the production of dishes, such as. in French or Italian cuisine.