Good cheese is made of milk, lactic crops and natural clove. But the market is flooded with all sorts of false cheeses, made from vegetable oils, starch and various flavors. Here are some simple criteria to never cheat on shopping when you want a quality cheese.
In the world, dozens of cheeses are made, out of over 6000 different types of cheese from all over the world. Soft cheese, semi-soft cheese, curd, blue cheese, fresh cheese, cheese cream and many other specialties that all have the same common ingredient: milk. Additionally, lactic cultures and natural clot play the main role in fermentation and make good cheese.
False cheese is made from entirely other ingredients that have nothing to do with milk. It mainly uses hydrogenated oils, milk-flavored powders, starch, and other chemicals that help to coagulate these ingredients.
Here are the main criteria for distinguishing good cheese from false
Label, basic information
Correct manufacturers will always get the basic ingredients on the label and the additives used. Also, the percentage of fat as well as the shelf life must be passed. Of course, labels can also be falsified. And in the marketplace, the cheese usually sells for pounds and you do not have access to the label. In this case, the following criteria help.
The very white color is dubious
As it ferments, milk gains a slight yellowish tint from its natural fat and lactic crops. Immeasurable white cheese should warn you that it is made of oils, powders, and dyes. Beware to buy it!
Texture too fine and compact
False cheese made from vegetable fats is finer and compact, without the holes. Good cheese, from natural ingredients, has small holes and imperfections. A too smooth cheese is certainly falsified, usually with calcium chloride.
Concentration of water
Surely the cheese is in brine. But when you buy a small quantity, you put it on a plate at home. If it immediately begins to leave too much water, almost colorless, it is clearly a false cheese. Good cheeses, whether fresh or matured, leave only very little potato in the plate or almost no.
Good cheese does not soften
If you put it on the fry, the false cheese starts to soften and loses its shape. It dissolves in water and has no good taste anymore. Quality cheese does not soften but very little when put into the water. She loses the salt in the upper layers, but the natural milk fat does not dissolve.
Numerous food safety agencies around the world warn about the dangers of using raw milk and the risk associated with the consumption of cheeses that have not undergone a pasteurization or other disinfection method. For example, US Food and Drug Administration officials support this, eating raw milk or making soft cheeses or other cheeses can lead to “serious infectious diseases, including listeriosis, brucellosis, salmonellosis and tuberculosis.