Many foods are used in dietary nutrition. One of them is albumin curd. It is valued for its zero glycemic index and low calorie content. The product also has other beneficial properties. Before consuming cottage cheese, you should familiarize yourself with its effect on the body.

Description

Albumin curd is a secondary raw material created by cheese production. Due to its dietary properties, the product is ideal for feeding athletes and people who want to lose weight. It is useful for every person, if, of course, it is consumed in normal quantities.

The product is prepared using cheese whey enriched with albumin, a milk protein that is easily absorbed by the human body. And there are no fats in such cottage cheese. These characteristics are the advantages of the product.

Composition and calorie content

The product does not contain any fat, not a single gram. It contains proteins in the amount of 11 g, and carbohydrates - 2 g. Therefore, albumin cottage cheese is very useful. The calorie content of the product per 100 g is 52 kcal. This is a very small indicator, so it is included in the diet during diets. Those who want to get rid of extra pounds should use this particular cottage cheese. The benefits and harm to the body will be described below.

Cottage cheese contains vitamins B and A, as well as a lot of useful minerals, including phosphorus, potassium, calcium, molybdenum, and sulfur.

Useful properties

The product is an easily digestible food. It improves well-being and activates the digestive tract. With regular consumption of cottage cheese, the functioning of the immune system improves, the heart and blood vessels are strengthened. Metabolism is also improved and bone structure is restored.

The bile ducts are naturally cleansed, the functioning of the nervous system is normalized, and liver tissue is renewed. Albumin cottage cheese should be consumed to protect the body from premature deterioration of vision, to restore the balance of moisture and reserves of useful minerals. With such a diet, harmful cholesterol is removed from the body, the water-salt balance is normalized, and the level of hemoglobin increases.

With cottage cheese, the body receives everything necessary for the reproduction of beneficial intestinal microflora. Blood glucose levels return to normal. The product reduces the total caloric content of the diet. It is useful for pregnant women to consume, since proper nutrition ensures normal development of the fetus. It will be an indispensable component of the diet of older people. The product removes excess fluid and promotes weight loss.

Cottage cheese in dishes

In the culinary field, various dishes are prepared from albumen curd. It makes wonderful creams and desserts. Fillings for cottage cheese, casseroles, and cheesecakes are prepared from it. It is believed that the product goes well with vegetables, herbs, nuts, berries, and fruits.

Albumin cottage cheese can be consumed with ground pepper, candied fruits, cinnamon, dried fruits, vanilla, horseradish and garlic. The product is ideal for fasting days. People struggling with excess weight combine cottage cheese with kefir, ayran, and fruit. The product can be consumed with boiled vegetables - cauliflower, pumpkin, carrots. Excellent additions would be dill, parsley, and basil. Salads, yoghurts, snacks, and flatbreads are prepared from cottage cheese.

Diet

Such cottage cheese is often used in dietary nutrition. Benefits and harms to the body are an important issue that is worth understanding. It is necessary to observe the measure, and then the product will only bring benefits. Albumin cottage cheese is suitable for diet. It is often included in the menu of fasting days. To get good results, the product is mixed with raw and cooked vegetables, kefir or ayran.

Healthy curd dishes include tomatoes, cucumbers, Chinese cabbage, and bell peppers. For diets, instead of sugar, you should add garlic dressing or a little salt to your dishes. This allows you to create an original taste. And simple carbohydrates, as you know, are not needed when losing weight.

Contraindications

Store packages of cottage cheese in the refrigerator for 36 hours. Room temperature is not suitable for the product. Expired cottage cheese should not be consumed. Otherwise, disorders of the digestive system are possible, which are accompanied by nausea, heartburn, and abdominal pain.

Choice

On sale you can find albumen cottage cheese with various additives - it can be sweet, salty, with adjika, mint, vanilla, and berries. The fat content of the product also varies - 0, 2, 5, 3, 6, 12%. If it is of high quality, it has a slight milky smell, a sweet taste and a white color. The consistency of the cottage cheese is grainy and spreads easily.

It is advisable to buy low-fat cottage cheese, which does not contain additives. The product should contain no more than 72-77% moisture, and its acidity is 140 0 T. All information about the composition can be found on the packaging.

You can make the product yourself. Such cottage cheese will be tastier and healthier. Pour fresh milk into a liter jar and leave it in a warm place. You should have curdled milk before morning. In the morning you should boil another liter of milk. When it boils and foam begins to rise, you need to pour the yogurt into it. Everything boils with constant stirring for 2 minutes.

You need to control the color of the serum. As soon as a greenish-yellow tint appears, remove the pan from the heat and drain the whey through a sieve. The finished cottage cheese needs to be cooled. It is advisable to consume it with honey, sugar, fruits, and herbs.

Application in cosmetology

The product is actively used in the cosmetology field. Homemade masks prepared on its basis are used to care for any skin type.

With regular use of this natural product, the condition of the skin improves and wrinkles are smoothed out. In masks, cottage cheese works better with olive oil, fruit, lemon juice, and sour cream. But even though the product is useful, you should not abuse it. In moderation, it only brings benefits. Consuming too large portions can affect your digestive system.

The dietary product is recommended for weakened patients, patients with burns and injuries, and bone damage. Cottage cheese is useful for pathologies of the heart, pancreas, and liver. Of course, it is better to first consult with a nutritionist who will help you create the most effective nutrition plan.

Made from whey, it resembles soft cottage cheese and has a delicate milky (chocolate) taste.

Production of albumin curd.
Albumin curd is made from whey produced during cheese production (cheese whey). At high temperatures and a certain acidity, the valuable milk protein albumin coagulates in the whey - the easiest protein for humans to digest. It is mixed with cream and butter, and a little sugar, vanillin or cocoa is added for taste.

The benefits of albumin curd.
Albumin is the main “transport” protein in the body. Promotes rapid recovery of the body, relieving fatigue and muscle tension; has mild calming properties, helps cope with insomnia and depression; normalizes body weight, has a positive effect on skin, hair and nails.
Globulin has antimicrobial and immune properties and protects the body from infections.
Tryptophan is an essential amino acid (it is not produced in the human body and can only be supplied to it through food). Tryptophan in the human body is directly converted into serotonin, a compound that causes mental relaxation and creates a feeling of emotional well-being. People who are depressed have low amounts of both serotonin and tryptophan in their blood. Their low content in the body causes depression, anxiety, insomnia, attention disorders, hyperactivity, migraines, headaches, and tension.
Albumin curd is a real find for people who care about their health and appearance
For people actively involved in fitness and bodybuilding. A certain balance of proteins, fats and carbohydrates is important in their diet: protein is needed in large quantities, and fat in minimal quantities. Albumin cottage cheese meets this requirement; it will allow you to build muscle mass without increasing fat tissue and improve your health. 100g of albumen curd “Fitness time” contains 15g of protein.
For athletes undergoing high physical activity. A normal level of albumin in the blood promotes rapid recovery, relieving fatigue and muscle tension.
For those who are on a diet. Albumin curd “Fitness time” is an ideal treat: the fat content of this product is only 5%, and albumin and globulin have a positive effect on the skin, hair, and nails.
For mothers and children- excellent prevention of infectious diseases. An excellent helper for strengthening the immune system, growth and development of the body. In addition, it has mild calming properties and normalizes the functioning of the nervous system.
Elderly people albumin helps cope with depression and insomnia, calm the heart, and normalize liver function.
Albumin curd “Fitness time” - time for healthy eating!

Put into effect by order of the Federal Agency for Technical Regulation and Metrology dated November 30, 2016 N 1877-st

Interstate standard GOST 33956-2016

"MILK ALBUMIN AND ALBUMINE PASTES. TECHNICAL CONDITIONS"

Albumin and pastes from albumin. Specifications

Introduced for the first time

Preface

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established in GOST 1.0-2015 "Interstate standardization system. Basic provisions" and GOST 1.2-2015 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption , updates and cancellations"

Standard information

1 Prepared by the Federal State Budgetary Scientific Institution "All-Russian Research Institute of Butter and Cheese Making" (FGBNU VNIIMS)

2 Introduced by the Federal Agency for Technical Regulation and Metrology

3 Adopted by the Interstate Council for Standardization, Metrology and Certification (protocol dated November 22, 2016 N 93-P)

4 By Order of the Federal Agency for Technical Regulation and Metrology dated November 30, 2016 N 1877-st, the interstate standard GOST 33956-2016 was put into effect as a national standard of the Russian Federation on September 1, 2017.

5 This standard has been prepared based on the application of GOST R 53493-2009*

6 Introduced for the first time

1 Application area

This standard applies to milk albumin obtained from whey and intended for industrial processing, and albumin pastes without or with the addition of flavoring components, subjected to heat treatment and intended for direct consumption, public catering, culinary purposes (hereinafter referred to as albumin and albumin pastes).

Requirements to ensure product safety are set out in 5.1.5 and 5.1.6, quality requirements - in 5.1.2 - 5.1.4, labeling requirements - in 5.3.

2 Normative references

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import

GOST 21-94 Granulated sugar. Specifications

GOST 108-2014 Cocoa powder. Specifications

GOST ISO/TS 15495/1DF/RM 230-2012 Milk. Dairy products and nutrition for young children. Guidelines for the quantitative determination of melamine and cyanuric acid by liquid chromatography-tandem mass spectrometry (LC-MS/MS)

GOST 908-2004 Food grade citric acid monohydrate. Specifications

GOST 3622-68 Milk and dairy products. Sampling and preparing them for testing

GOST 3624-92 Milk and dairy products. Titrimetric methods for determining acidity

GOST 3626-73 Milk and dairy products. Methods for determining moisture and dry matter

GOST 3627-81 Dairy products. Methods for determining sodium chloride

GOST 3628-78 Dairy products. Sugar determination methods

GOST 5037-97 Metal flasks for milk and dairy products. Specifications

GOST 5867-90 Milk and dairy products. Fat determination methods

GOST 8273-75 Wrapping paper. Specifications

GOST 9347-74 Cardboard and sealing gaskets made from it. Specifications

GOST 12302-2013 Bags made of polymer films and combined materials. General technical conditions

GOST 13512-91 Corrugated cardboard boxes for confectionery products. Specifications

GOST 13513-86 Corrugated cardboard boxes for meat and dairy products. Specifications

GOST 13515-91 Boxes made of container flat glued cardboard for butter and margarine. Specifications

GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications

GOST 13830-97 Table salt. General technical conditions

GOST 14192-96 Marking of cargo

GOST 16535-95 Corrugated cardboard boxes for ice cream. Specifications

GOST 16599-71 Vanillin. Specifications

GOST 18251-87 Paper-based adhesive tape. Specifications

GOST 18677-73 Seals. Design and dimensions

GOST 19360-74 Film liner bags. General technical conditions

GOST 20477-86 Polyethylene tape with a sticky layer. Specifications

GOST 23327-98 Milk and dairy products. Method for measuring the mass fraction of total nitrogen according to Kjeldahl and determining the mass fraction of protein

GOST 23452-2015 Milk and dairy products. Methods for determining residues of organochlorine pesticides

GOST 26809.1-2014 Milk and dairy products. Acceptance rules, sampling methods and sample preparation for analysis. Part 1. Milk, milk, milk compounds and milk-containing products

GOST 26927-86 Raw materials and food products. Methods for determining mercury

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 29053-91 Spices. Ground red pepper. Specifications

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30347-97 Milk and dairy products. Methods for determining Staphylococcus aureus

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 30711-2001 Food products. Methods for identifying and determining the content of aflatoxins B 1 and M 1

GOST 31452-2012 Sour cream. Specifications

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST 31659-2012 (ISO 6579:2002) Food products. Method for detecting bacteria of the genus Salmonella

GOST 31694-2012 Food products, food raw materials. Method for determining the residual content of tetracycline group antibiotics using high-performance liquid chromatography with a mass spectrometric detector

GOST 31712-2012 Jams. General technical conditions

GOST 32049-2013 Food flavorings. General technical conditions

GOST 32065-2013 Dried vegetables. General technical conditions

GOST 32099-2013 Jam. General technical conditions

GOST 32147-2013 Fruit desserts. General technical conditions

GOST 32161-2013 Food products. Method for determining the content of cesium Cs-137

GOST 32163-2013 Food products. Method for determining strontium content Sr-90

GOST 32164-2013 Food products. Sampling method for determination of strontium Sr-90 and cesium Cs-137

GOST 32741-2014 Semi-finished products. Fruit and vegetable fillings and toppings. General technical conditions

GOST 32742-2014 Semi-finished products. Fruit and vegetable purees canned aseptically. Specifications

GOST 32901-2014 Milk and dairy products. Microbiological analysis methods

GOST 33222-2015 White sugar. Specifications

GOST 33526-2015 Milk and milk processing products. Method for determining the content of antibiotics using high-performance liquid chromatography

GOST 33566-2015 Milk and dairy products. Determination of yeasts and molds

GOST 33601-2015 Milk and dairy products. Express method for determining aflatoxin M 1

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

In this standard, the terms in accordance with and are used, as well as the following term with the corresponding definition:

3.1 flavor components: Food products, spices and herbs that determine the organoleptic characteristics of albumin pastes, which are their component in accordance with the recipe and are used in their manufacture.

4 Classification

4.1 Milk albumin intended for industrial processing, depending on the mass fraction of dry substances, is divided into:

For milk albumin, the mass fraction of dry substances is 15.0%;

Milk albumin mass fraction of dry substances 20.0%;

Milk albumin with a mass fraction of dry substances of 30.0%.

4.2 Albumin pastes, depending on the added flavoring components and aromas, are divided into:

Without flavoring components and aromas;

With flavoring components;

With flavoring components and aromas;

With flavors.

4.2.1 Depending on the mass fraction of fat, albumin pastes without flavoring components are divided into:

To low fat;

Mass fraction of fat 9.0%.

4.2.2 Albumin pastes with flavoring components are divided into:

For sweets;

Salty.

4.2.2.1 Sweet albumin pastes with flavoring components are produced in the following assortment:

Albumin pastes with cocoa and vanillin;

Albumin pastes with fruit, including berry, or other flavoring components, without flavorings or with flavorings;

4.2.2.2 Salted albumin pastes with flavoring components are produced in the following assortment:

Albumin pastes with vegetables;

Albumin pastes with herbs;

Albumin pastes with spices;

Albumin pastes with spicy vegetables and/or herbs, without or with flavors;

Albumin pastes with flavors.

5 Technical requirements

5.1 Key indicators and characteristics

5.1.1 Albumin and albumin pastes are manufactured in accordance with the requirements of this standard, according to technological instructions in compliance with the sanitary legislation of the state that has adopted the standard.

5.1.2 In terms of organoleptic indicators, albumin must meet the requirements specified in Table 1, and in terms of physicochemical indicators, the requirements specified in Table 2.

Table 1

Table 2

5.1.3 In terms of organoleptic indicators, albumin pastes must meet the requirements specified in Table 3, and in terms of physical and chemical indicators, the requirements specified in Table 4.

Table 3

Name of indicator (characteristic)	Characteristics for albumin paste
			no flavoring components
	with cocoa and vanilla			with flavoring components without flavorings or with flavorings; with flavors
Appearance	After opening the package, the surface of the paste is clean, not dried out, and glossy. Surface unevenness due to packaging is allowed
Consistency			Pasty, homogeneous	Pasty, homogeneous, tender, spreadable
	Minor graininess is allowed. When using flavoring components with the inclusion of added flavoring components
Taste and smell	Pure, milky, sweet, with the taste and aroma of the added flavoring component or flavoring agent		Pure, albuminous, without foreign tastes and odors	Pure, milky, salty, with the taste and aroma of the added flavoring component or flavoring
	Creamy, when cocoa is added - light brown, uniform throughout the mass		White or white with a cream tint, uniform throughout the mass	Determined by the color of the added flavoring component

Table 4

Indicator name	The value of the indicator for albumin paste
			no flavoring components
	with cocoa and vanilla	with flavoring components without flavorings or with flavorings; with flavors	low fat	mass fraction of fat 9.0%	with flavoring components without flavorings or with flavorings; with flavors
Mass fraction of fat, %, not less
Mass fraction of dry substances, %, not less
Mass fraction of protein, %, not less
Mass fraction of sucrose, %, not less
Mass fraction of sodium chloride, %, no more
Titratable acidity, °T, no more
Temperature upon release from the enterprise, °C, no more

5.1.5 In terms of acceptable levels of microorganisms and hygienic safety requirements, albumin and albumin pastes must comply with the standards established by and.

5.2 Requirements for raw materials

5.2.1 Raw materials, flavoring components, food additives and flavorings used for the production of albumin and albumin pastes must comply with safety requirements - as well as sanitary rules and regulations, hygienic standards in force in the territory of the state that has adopted the standard.

5.2.2 For the production of albumin and albumin pastes, the following raw materials, flavoring components, food additives and flavorings are used:

Whey according to regulatory and technical documents in force in the territory of the state that has adopted the standard;

Demineralized whey concentrate, obtained by nanofiltration, with a mass fraction of dry substances of at least 18.0%, a degree of demineralization of 20%, 30% and 40% according to regulatory and technical documents in force in the territory of the state that has adopted the standard;

Starters and concentrated bacterial starters of thermophilic lactic acid rods of the species Lactobacillus lactic, Lactobacillus helveticus or Lactobacillus bulgaricus according to regulatory and technical documents in force in the territory of the state that has adopted the standard, ensuring the production of a product that meets the requirements of this standard;

Sour cream with a fat content of 20.0% in accordance with GOST 31452 or regulatory and technical documents in force in the territory of the state that has adopted the standard, ensuring the production of a product that meets the requirements of this standard;

Cheese cream, fat mass fraction 35.0%, titratable acidity not more than 30°T, obtained by separating whey that meets the requirements of regulatory and technical documents in force in the territory of the state that has adopted the standard;

Granulated sugar according to GOST 21, GOST 33222;

Jams according to GOST 31712;

Jam according to GOST 32099;

Fruit desserts according to GOST 32147;

Fruit fillings and preparations according to GOST 32741;

Fruit purees according to GOST 32742;

Jam according to regulatory and technical documents in force in the territory of the state that has adopted the standard;

Cocoa powder according to GOST 108;

Vanillin according to GOST 16599;

Table salt according to GOST 13830 extra grade;

Ground red pepper according to GOST 29053;

Dried vegetables: parsley, celery, dill, white roots of parsley, celery and parsnips, garlic, onions, etc. according to GOST 32065;

Spices, herbs and herbs according to regulatory and technical documents in force in the territory of the state that has adopted the standard;

Edible citric acid monohydrate (E330) according to GOST 908;

Food flavorings according to GOST 32049;

Drinking water according to documents valid in the territory of the state that has adopted this standard.

5.2.3 It is allowed to use similar raw materials, flavoring components, food additives and flavorings that are not inferior in quality characteristics listed in 5.2.2 and comply with the safety standards established by -.

5.3 Marking

5.3.1 Labeling of consumer packaging is carried out in accordance with the requirements and with the following addition: for low-fat albumin paste, the mass fraction of fat is not indicated.

When compiling the name of the albumin paste, indicate the main flavor component (sweet or salty), with additional clarification of the name of the specific flavor component, for example, sweet albumin paste with cocoa and vanillin; salted albumin paste with dill; low-fat albumin paste.

When adding flavoring, the name of the paste indicates - with the taste and aroma of the corresponding flavoring.

The name of the albumin paste may be supplemented by a fictitious name or the brand name of the manufacturer.

5.3.2 Marking of group packaging, reusable and transport packaging, transport package - in accordance with the requirements and with the application of handling signs: “Keep away from sunlight” and “Temperature limits” according to GOST 14192.

5.3.3 The nutritional value of albumin and albumin pastes is given in Appendix A.

5.4 Packaging

5.4.1 Packaging materials, consumer and transport packaging used for packaging albumin and albumin pastes must comply with the requirements and documents in accordance with which they are produced; must ensure the preservation of the quality and safety of albumin and albumin pastes during transportation, storage and sale.

5.4.2 Albumin is packaged in transport packaging.

To package albumin with a mass fraction of dry substances of 15.0% and 20.0%, use:

Metal flasks for milk and dairy products according to GOST 5037;

Boxes made of corrugated cardboard in accordance with GOST 13513 or container flat glued cardboard in accordance with GOST 13515 with film liner bags in accordance with GOST 19360;

Film bags according to GOST 19360.

Albumin with a mass fraction of dry substances of 30.0% is packaged in heads with a net weight of 4 - 5 kg each, 3 - 4 pieces in film bags according to GOST 19360.

5.4.3 The flasks are tightly closed with lids with rubber gaskets and sealed with seals in accordance with GOST 18677.

Flasks must be clean, disinfected, and not subject to corrosion.

5.4.4 Boxes made of corrugated cardboard and container flat glued cardboard are lined with film bags made of polymer materials or other packaging materials approved for use in the prescribed manner.

5.4.5 The neck of the liner bag is welded by heat sealing or tightly tied with a double knot with an inflection.

Albumin from the same batch and the same net weight is placed in each box. Boxes must be undamaged, clean, free of foreign odors.

5.4.6 The joints of the flaps of cardboard boxes are covered with paper-based adhesive tape in accordance with GOST 18251 or polyethylene tape with an adhesive layer in accordance with GOST 20477.

5.4.7 Albumin pastes are packaged in consumer packaging and then placed in transport packaging.

5.4.8 Albumin pastes are packaged:

Bars using a film in the form of a sleeve shell made of polymer materials based on polyamides, polyolefins and other fat-, moisture- and gas-vapor-proof films, with a net weight from 100 to 1000 g inclusive;

In bags made of polymer or combined materials in accordance with GOST 12302, with a net weight from 250 to 1000 g inclusive;

In cups and boxes made of propylene, polystyrene and other polymeric materials, hermetically sealed with a layer of aluminum foil with a heat-sealable coating or other heat-sealable material, with or without removable lids, with a net weight from 100 to 500 g inclusive.

5.4.9 Albumin pastes in consumer packaging are placed in boxes made of container flat glued cardboard in accordance with GOST 13515 or corrugated cardboard in accordance with GOST 13512, GOST 13513, GOST 13516 and GOST 16535, or other transport packaging approved for use in the prescribed manner, with gaskets between horizontal rows of wrapping paper in accordance with GOST 8273, with a net weight of no more than 20 kg.

Albumin pastes of the same batch and the same net weight are placed in each box.

The boxes must be of the same type, undamaged, clean, free of foreign odors.

5.4.10 It is allowed to pack albumin pastes in reusable polymer boxes in accordance with regulatory or technical documents in force in the territory of the state that has adopted the standard.

When packing albumin pastes in transport packaging made of polymer materials, sealing gaskets made of cardboard in accordance with GOST 9347, plywood or thick paper are placed over the entire height of the box, protecting the packaging from damage.

5.5 Limits of permissible negative deviations of net weight from nominal net weight and requirements for a batch of packaged albumin pastes - according to GOST 8.579.

5.6 It is permitted to use other packaging materials, consumer and transport packaging, permitted for contact with food products in the prescribed manner on the territory of the state that has adopted the standard.

6 Acceptance rules

6.1 Acceptance rules - according to GOST 26809.1.

6.2 Albumin and albumin pastes are controlled according to the quality and safety indicators provided for in section 5, in accordance with the production control program approved in the prescribed manner.

7 Control methods

7.1 Methods of sampling and preparation of samples for analysis - according to GOST 26809.1 (in relation to cottage cheese), GOST 32901, GOST 26929, for determination of radionuclides - according to GOST 32164.

7.2 The appearance of the packaging and the correctness of labeling are determined by examining a sample selected in accordance with GOST 26809.1.

7.3 Determination of the net mass of the product - according to GOST 3622.

7.4 Determination of organoleptic parameters

7.4.1 Determination of organoleptic parameters of albumin and albumin pastes is carried out at the temperature of the analyzed product (20±2)°C, measured in accordance with the requirements of GOST 3622.

7.4.2 The appearance, consistency and color of albumin and albumin pastes are assessed after opening the package.

The appearance and color of albumin and albumin pastes are determined as follows. A clean and dry Petri dish is filled approximately half its height with the product, placed on a white sheet of paper and viewed in reflected light.

The consistency of albumin and albumin pastes is determined by rubbing the product with a spatula on the flat surface of a clean sheet of white paper, while observing the homogeneity of the product.

7.4.3 Organoleptic assessment of smell and taste is carried out by sniffing and tasting albumin and albumin pastes.

Albumin and albumin pastes are brought to the nose with a spatula or spoon at a distance of 1 - 2 cm. The smell is determined by short, deep inhalations twice a day with a closed mouth. Then at least 10 g of product is placed in the mouth, distributed throughout the oral cavity to the base of the tongue, and kept in the mouth for approximately 7 seconds. Then the sample is spat into a spittoon. A swallowing movement is carried out with exhalation into the nose and a final assessment of the smell and taste of the test product sample is made. The oral cavity is thoroughly rinsed with weakly brewed tea at a temperature of (35±5)°C.

7.4.4 The assessed characteristics of the organoleptic indicators of albumin and albumin pastes are compared with their standardized organoleptic indicators established by this standard.

7.5 Determination of the mass fraction of fat - according to GOST 5867 (subclause 2.2.2).

7.6 Determination of the mass fraction of dry substances - according to GOST 3626 (clause 2).

7.7 Determination of the mass fraction of protein - according to GOST 23327. The sample weight is 0.5 g.

7.8 Determination of the mass fraction of sucrose is determined by calculation based on the recipes, if disagreements arise in assessing quality - according to GOST 3628 (clause 4).

7.9 Determination of the mass fraction of sodium chloride is determined by calculation based on recipes, if disagreements arise in assessing quality - according to GOST 3627 (clause 4).

7.10 Determination of titratable acidity - according to GOST 3624 (clause 3).

7.11 Determination of temperature - according to GOST 3622.

7.12 Determination of microbiological indicators:

Amounts of mesophilic aerobic and facultative anaerobic microorganisms and coliform bacteria - according to GOST 32901;

Staphylococcus aureus - according to GOST 30347;

Pathogenic microorganisms, including salmonella - according to GOST 31659;

Yeast and mold fungi - according to GOST 33566.

7.13 Determination of toxic elements:

Lead - according to GOST 26932, GOST 30178, GOST 30538;

Arsenic - according to GOST 26930, GOST 30538, GOST 31628;

Cadmium - according to GOST 26933, GOST 30178, GOST 30538;

Mercury - according to GOST 26927.

7.14 Determination of mycotoxin content (aflatoxin M 1) - according to GOST 30711, GOST 33601.

7.15 Determination of antibiotic content - according to GOST 31694, GOST 33526.

7.16 Determination of pesticide content - according to GOST 23452.

7.17 Determination of melamine in the case of a reasonable assumption of its presence - according to GOST ISO/TS 15495/IDF/RM 230 or according to regulatory documents in force in the territory of the state that has adopted the standard; dioxins in the case of a reasonable assumption of their presence - according to regulatory documents in force in the territory of the state that has adopted the standard.

7.18 Determination of radionuclide content - according to GOST 32161, GOST 32163.

7.19 Determination of genetically modified sources (GMI) - according to regulatory documents in force in the territory of the state that has adopted the standard**.

8 Transportation and storage

8.1 Albumin and albumin pastes are transported in isothermal vehicles in accordance with the cargo transportation rules in force for the corresponding type of transport.

8.2 Transportation and storage of albumin with a mass fraction of dry substances of 15.0% and 20.0%, albumin pastes is carried out at a temperature from 2°C to 6°C and a relative humidity of no more than 85%.

It is allowed to store albumin with a mass fraction of dry substances of 20.0% at a temperature not exceeding minus 10 ° C and a relative humidity of not more than 90%.

8.3 Transportation and storage of albumin with a mass fraction of dry substances of 30.0% is carried out at a temperature not higher than minus 10 ° C and a relative humidity of not more than 90%.

8.4 Albumin is stored in transport packaging.

Albumin pastes are stored packaged in consumer packaging, placed in transport packaging.

Transport packaging with albumin and albumin pastes is placed for storage on slats, lattices, pallets, in clean, dry and well-ventilated areas, in retail chains - in refrigerated cabinets and refrigerated counters. A passage 0.5 m wide is left between the folded stacks, and the ends of the transport package with markings on them should face the passage.

8.5 Storage of albumin and albumin pastes together with other food products with a specific odor is not allowed.

8.6 The shelf life of albumin with a mass fraction of dry substances of 15.0% and 20.0% under the conditions specified in 8.2 is no more than 5 days.

The shelf life of albumin with a mass fraction of dry substances of 20.0% and 30.0% under the conditions specified in 8.3 is no more than 90 days.

The shelf life of albumin pastes under the conditions specified in 8.2 is no more than 7 days.

8.7 The shelf life of albumin and albumin pastes, different from that specified in 8.6, is established by the manufacturer in accordance with the accepted procedure and taking into account the requirements of regulatory legal acts in the field of food safety in force in the territory of the state that has adopted the standard.

_____________________________

* By order of the Federal Agency for Technical Regulation and Metrology of November 30, 2016 N 1877-st GOST R 53493-2009 was canceled from September 1, 2017.

** In the Russian Federation, GOST R 52173-2003 "Raw materials and food products. Method for identifying genetically modified sources (GMI) of plant origin" and GOST R 52174-2003 "Biological safety. Raw materials and food products. Method for identifying genetically modified sources (GMI)" are in force ) of plant origin using a biological microchip."

Appendix A
(informative)

Nutritional value of 100 g of albumin and albumin pastes

A.1 The nutritional value of 100 g of albumin and albumin pastes is given in Table A.1.

Table A.1

Product name			Carbohydrates, incl. sucrose, g	Energy value (calorie content)
Milk albumin mass fraction of dry substances 15.0%
Milk albumin mass fraction of dry substances 20.0%
Milk albumin mass fraction of dry substances 30.0%
Sweet albumin pastes with vanillin, with cocoa and vanillin
Sweet albumin pastes with flavoring components with or without the addition of flavorings; with flavor
Albumin paste without flavoring components, low fat
Albumin paste without flavoring components, fat mass fraction 9.0%
Salted albumin pastes with flavoring components with or without the addition of flavorings; with flavor

Bibliography

	Technical Regulations of the Customs Union TR CU 033/2013 “On the safety of milk and dairy products” (adopted by decision of the Council of the Eurasian Economic Commission dated October 9, 2013 N 67)
	Technical Regulations of the Customs Union TR CU 021/2011 “On the safety of food products” (approved by decision of the Customs Union Commission dated December 9, 2011 N 880)
	Technical Regulations of the Customs Union TR CU 029/2012 “Safety requirements for food additives, flavorings and technological aids” (adopted by decision of the Council of the Eurasian Economic Commission dated July 20, 2012 N 58)
	Technical Regulations of the Customs Union TR CU 022/2011 “Food products regarding their labeling” (approved by decision of the Customs Union Commission dated December 9, 2011 N 881)
	Technical Regulations of the Customs Union TR CU 005/2011 “On Packaging Safety” (approved by decision of the Customs Union Commission dated August 16, 2011 N 769)

Proteins, fats, carbohydrates

BJU

Percent Daily Value

Low-fat Alpine cottage cheese, Just milk: composition in calories

Classification

Cottage cheese is usually classified according to the percentage of fat: from 23 to 19% - fatty, from 18 to 4% - classic (bold), from 3.8 to 2% - low-fat and up to 1.8% - low-fat.

Fat is produced using a starter; to obtain semi-fat, rennet is used; for low-fat milk, whey is used when heated to 40°C; and to obtain skim milk, enzymes are added to skim milk.

It is easy to prepare cottage cheese at home from yogurt or kefir: to do this, they are heated over low heat, stirring, and when the cottage cheese separates from the whey, you can simply throw it in a colander lined with clean gauze to drain the whey. The product is not only fresh, but also very tender.

Typically, to obtain 200 g of cottage cheese you will need 0.5 liters of milk. If you buy a product in a store (although now the weight of the pack has decreased to 170-180 g), then estimate how much milk was used to make it, and if it is less than 0.4-0.5 liters of milk, then the manufacturer clearly added it something unrelated to milk.

The most important point is the quality of the protein it contains. Curd protein is of animal origin and, therefore, contains a full set of amino acids necessary for anabolism, and in their value they are not inferior to the protein contained in eggs, meat, poultry and fish.

It contains both slow protein (casein, of which it contains about 50%) and fast protein. Thus, the body receives the full complex of proteins it needs.

It should be noted that curd protein is very easily digestible, since about 10-20% of it is in a semi-digested state.

Choose an individual diet

Cottage cheese for sports

Fat cottage cheese, of course, tastes better, but it is easy to gain weight from it. However, for athletes, in particular bodybuilders, when gaining weight, this is not critical; It can be eaten both after a certain time after training, and when drying, and if you are drying, a fat content of up to 3-5 percent is preferable.

As for whether it is possible to eat cottage cheese at night when playing sports, two aspects should be taken into account:

• a small portion at night will provide your muscles with long-term nutrition, similar to taking casein before bed, and muscle growth will continue during sleep;
• muscles grow during sleep due to the body’s increased production of growth hormone, and any meal, regardless of its fat content, inevitably causes a rise in insulin, a growth hormone antagonist. Insulin does not suppress it completely, but it does reduce its effect.

The best option for professional and non-professional sports is split meals, when the daily diet is divided into 5-6 meals, and from this point of view, protein-rich cottage cheese is an excellent option for the last meal before bed.

Cottage cheese diet and menu for 7 days

Glycemic index
(GI) – 0.

Calorie content – ​​52 kcal.

a favorite product for athletes and those losing weight, its beneficial properties are superior to regular ones
cottage cheese. It is a secondary raw material for cheese production. Getting ready for
based on cheese whey, enriched with valuable milk protein “albumin”, not
contains fat.

Useful properties

The nutritional value of albumen curd includes 11 g of proteins, 2
g carbohydrates, 15 types of mineral elements (calcium, phosphorus, sulfur,
molybdenum, potassium, molybdenum). The vitamin composition contains group B, as well as D,
C, N, E, A, PP, choline. Albumin predominates in the protein derivative.

How it affects the body

Albumin curd is a healthy protein food that
easily digestible, improves immunity, stimulates metabolic processes. Renders
beneficial effect on the musculoskeletal, nervous, and cardiovascular systems.
Cleanses the bile ducts, regenerates liver tissue. Restores
water-mineral balance, improves vision, has a mild diuretic effect.

Supports water-salt metabolism, promotes outflow
metabolites, removes cholesterol, increases hemoglobin. Creates conditions for growth
natural intestinal microflora, maintains physiological glucose standards in
blood, allows you to significantly reduce the calorie intake, which helps
lose weight.

Albumin cottage cheese is useful for pregnant women, promotes
normal fetal development. In nursing mothers, it improves the quality of milk.
It is an ideal food for the elderly and obese. At
when included in the diet, removes excess fluid, tones intestinal motility,
speeds up metabolism. Improves the composition of cartilage and bone tissue.

How to choose correctly

Albumin cottage cheese comes on sale in various forms:
sweet, salty, with adjika, mint, vanilla, fruit and berry jams. Depending
from production may have a fat content of 2.5, 3, 6, 12%. Quality product
It has a mild milky odor, a sweetish taste and a white color.
The consistency may be grainy and spreadable.

For proper nutrition, it is better to buy cottage cheese without
additives, low-fat, with a mass fraction of moisture no more than 72-77%, no acidity
more than 60 ºT. Industrial packaging must contain information about the composition, date
manufacture, expiration date.

Storage methods

Opened packaging must be consumed within 36 hours.
provided that it is kept in the refrigerator. Cannot be stored at room temperature.

What does it go with in cooking?

Albumin curd is used in various dishes, including
desserts and creams. It is eaten in its natural form, used in salads, with
They make cheesecakes, casseroles, cottage cheese, filling for pancakes and pies. Fine
combined with spicy herbs, berries,
nuts, fruits, vegetables. Ideal with candied fruits, dried fruits, garlic, horseradish.
Harmonious with spices: ground pepper, cinnamon, vanilla.

Healthy combination of products

Albumin curd is an ideal product for proper
nutrition. Demanded in weight loss diets, used in complex
techniques and cottage cheese diets. Used for fasting days. For
for weight loss it is useful to combine with kefir, ayran, and vegetables.

It is better to combine cottage cheese in dishes with cucumbers, Bulgarian
pepper, tomatoes, Chinese cabbage. Combine with boiled vegetables: colored
cabbage, pumpkin, broccoli, carrots. Dill, mint, parsley, celery stalk, cilantro, and basil are considered good additions. Proper use of cottage cheese for
weight loss involves replacing sugar with garlic or a small amount
salt. This method eliminates carbohydrates and adds a savory flavor.

Contraindications

For kidney problems or gout, restrictions are introduced to 400
d. Products with high fat content for obesity are recommended to be consumed in
small quantities (up to 200 g). Use expired cottage cheese for food
it is forbidden.

Application in medicine and cosmetology

The use of albumin cottage cheese in nutrition is recommended for
diabetes mellitus, obesity, tuberculosis, atherosclerosis, liver dysfunction. Use
in the treatment of hypertension, anemia, pancreatitis. Included in the menu for improvement
bowel function, lowering cholesterol, restoring metabolism and
microflora. Compresses are made with it for gout, pneumonia, and burns. In combination
with honey and egg white, apply bandages for hematoma, tumors, sprains
muscles and ligaments.

In cosmetology, albumin curd is included in masks for
all skin types. Effectively moisturizes, restores skin structure,
establishes fading processes, rejuvenates. Usually used with fruits,
sour cream, lemon juice, olive oil.

This is also interesting

Properties of cottage cheese

To make cottage cheese, milk is allowed to ferment into kefir. This process is accompanied by the release of lactic acid bacteria. After heating, a curd mass is obtained. The latter is brought to condition by removing the whey. To obtain 200 grams of cottage cheese, you need at least 500 milliliters of milk.

In addition, the dairy product sold on store shelves contains quite a lot of preservatives. Another feature of cottage cheese is that it has varying degrees of fat content. Athletes are recommended to eat only the low-fat version. Otherwise, the diet will be disrupted, which will lead to an increase in body fat.

You should choose this dairy product as a snack before going to bed for two reasons:

1. Cottage cheese perfectly neutralizes excess insulin, which is formed when eating any other food containing proteins, fats, and carbohydrates.
2. The protein present in the curd mass is of great value for bodybuilders and athletes involved in any other sports disciplines, since it can nourish muscles for several hours. In other words, the protein obtained from cottage cheese acts similarly to pharmaceutical casein.

Thus, cottage cheese consumed at night acts on the body as a sports nutrition. If you eat it as an evening snack, your muscles will receive the necessary building material for muscle fibers.

Dairy products are recommended for all those who want to lose weight. This, of course, is only true for the low-fat version. Don't rely on nutrition alone. To lose extra pounds, you need to not only adjust your diet, but also perform appropriate physical exercise. Without sports, no diet will help.

Weight will decrease after eating cottage cheese before bed, but only in cases where several important nuances are observed:

• They don't overeat. The portion of cottage cheese should be such that it fits comfortably in a saucer. No additional components may be added to the product. Cottage cheese must be unsweetened and low-fat.
• Eat low-calorie foods. Low energy value does not mean that foods can be eaten without restrictions. There must be a measure.
• Drink at least two liters of unboiled clean water per day.
• Have a snack with cottage cheese no later than two hours before going to bed. This is only true for low-fat products. Fat cottage cheese takes at least five hours to digest. It is not recommended to eat it at night, as it overloads the digestive system and leads to the formation of fat on the sides.

Cottage cheese is especially useful for people who not only want to lose weight, but are actively involved in sports. The product is also valuable for those who are deficient in protein due to their nutrition and diet. Low-fat cottage cheese compensates for the lack of protein and calcium, but does not have a negative effect on the figure.

In other words, cottage cheese suits absolutely everyone. It allows athletes to get protein to maintain muscle mass, and for people who want to lose weight to overcome hunger. The main thing is to snack on cottage cheese no later than two hours before going to bed. Otherwise, it will not have time to be absorbed into the body.

Can cottage cheese cause harm?

Any product has both positive and negative properties. Cottage cheese is considered harmless for both adults and children. It is quite valuable for the body, but not always. The product may cause harm if:

1. a person has an individual intolerance to this product;
2. cottage cheese is of low quality or not fresh.

A certain category of people have serious problems with consuming dairy products. They are not digested or absorbed normally, but cause indigestion, bloating, and pain in the lower abdomen because gases accumulate there.

You should always carefully monitor the condition of your body after eating cottage cheese. If any feeling of discomfort arises, but there have been no intolerances or problems with dairy products before, it means the product is of poor quality or not the freshest.

To purchase good cottage cheese, you should remember that it cannot be very cheap. For 400 grams of product you need to pay no less than for a liter of milk. The shelf life of the product should be no more than one week. If the packaging indicates a longer time, it means that the cottage cheese contains a lot of preservatives.

Every person has heard about the benefits of milk from early childhood. This is especially true for breastfeeding. The baby develops and grows thanks to the nutrients and valuable substances obtained from it. With age, only plain milk and its derivatives remain in the human diet. The latter adults eat much more willingly, but even they, being present on the daily menu, quickly get bored. This is also true for cottage cheese.

To give the product a new taste, it is softened with a blender into a curd mass, to which a banana, apple, nuts, oranges or bananas are added. Bodybuilders are recommended to add glutamine or protein. Eating such a mass is much more pleasant, and the variety of additives allows you to give the cottage cheese a new taste every time.

The basis of the product is casein. This protein is absorbed in the body in about five hours. Healthy carbohydrates and fats present in cottage cheese are an excellent source of energy. Therefore, it is recommended to use it several hours before the actual workout. You can eat both curd mass and cottage cheese. One glass of product is enough. There is no need to eat more.

Low-fat cottage cheese contains at least 50% casein. The higher the fat content of the product, the more casein it contains. Along with it, cottage cheese contains fast protein, which is necessary for recovery after a workout, as well as a large amount of microelements such as zinc, calcium, magnesium, and potassium. These substances support and restore muscle tissue, nerve fibers, hair, bone and dental tissue, and the cardiovascular system.

Why do athletes respect cottage cheese?

Cottage cheese is prepared from whole or reconstituted cow's milk, which contains everything necessary to support our existence, otherwise the calves, who do not receive any other food, would not survive. Even if you are not a fan of milk, you should love cottage cheese at least for its high content of complete protein - from 14 to 17%, depending on the raw materials and processing method.

On average, you can expect 20 grams of protein per 100-gram serving. This is the answer to why athletes need cottage cheese - in fact, it is a ready-made protein concentrate for weight gain, only several times cheaper than sports nutrition.

Up to 50–60% of curd protein is casein, which is digested within 4–5 hours and quenches the feeling of hunger for a long time. It is accompanied by slow carbohydrates and easily digestible fats, which facilitate the breakdown of casein and feed us with calories - enough for an active life and productive training, there is no longer left for fat deposits.

Even in childhood, grandmothers and mothers managed to explain to us how cottage cheese is good for bones and tooth enamel - it contains a lot of calcium. One package of about 200-250 grams per day covers up to 13-15% of the daily calcium requirement of a moderately active adult. In addition, cottage cheese is rich in potassium, phosphorus, sodium, zinc and magnesium, which are involved in the regulation of muscle contractions and the transmission of nerve impulses.

Potassium is vital for the prevention of arrhythmia, and zinc and magnesium, combined with a full complement of water-soluble B vitamins, promote the formation of new neuromuscular connections and the development of mental endurance. Fat-soluble vitamins include retinol and ascorbic acid - strong antioxidants responsible for the good condition of the skin and mucous membranes.

What percentage of fat is optimal?

Dairies produce cottage cheese of varying fat content - from 2-3 to 18%. When the mass fraction of fat is below 1%, the product is considered low-fat; it is typically obtained from powdered milk. But it is difficult to determine the fat content of organic cottage cheese from the market - farmers do not have expensive factory analyzers, and besides, for a beginner or an amateur athlete, the result is not of fundamental importance.

For beginners, he usually recommends medium-fat cottage cheese for muscle growth, which will help replenish energy costs during adaptation to stress. When the exercises stop being exhausting, slowly switch to a separated product to build lean muscles, and during the drying period you are allowed to eat only low-fat cottage cheese, otherwise it will be impossible to achieve expressive relief.

If you are not chasing clear six-pack abs, a familiar homemade product is suitable for gaining muscle mass - compared to dryish low-fat products, it is softer and more pleasant to the taste, and it contains much more vitamins and minerals than store-bought ones. In addition, monitoring the quality of dishes is much easier if you cook yourself. For reasons of economy, some manufacturers mix milk protein with soy protein, although animal and plant proteins do not get along with each other.

When working with heavy weights, increased doses of calcium are required to strengthen ligaments and tendons. For this reason, lifters prefer 9% cottage cheese - this is the fat concentration that is most favorable for the synthesis of bioactive forms of vitamin D involved in calcium metabolism.

Cottage cheese for bodybuilders: how much, when and how?

Thanks to its unique set of nutritional components, cottage cheese has proven itself to be a universal means of building mass in bodybuilding - it is used as a pre-workout concentrate, as a snack after a workout and before bed. The dish goes well with whey isolates - many people add it to protein shakes to enhance the anabolic effect.

Our ability to digest high-protein foods is limited, so there is no point in endlessly increasing consumption standards. For maximum protein absorption, we recommend dividing the daily intake into two or three doses - for example, before or after training and at night.

Cottage cheese before training is eaten half an hour to an hour before going to the gym. Slowly soluble carbohydrates increase the athlete's strength potential, and protein creates a reserve for super-recovery of muscles. On the other hand, the energy boost lasts for about five hours, so don't despair if you only have time to eat 3-4 hours before class.

Low-fat cottage cheese is an excellent option for closing the protein-carbohydrate window. In addition to casein, fast proteins are also found in the curd curd - emergency aid for damaged fibers. Try to have a snack within half an hour after training - then the muscles will respond to feeding with explosive growth. Cottage cheese souffle mashed or whipped with a mixer with condensed milk or bananas can be used as a gainer, which is taken twice or thrice a day.

Prolonged absorption of casein eliminates the taboo on evening snacking. Low-fat cottage cheese, eaten before bed, maintains a feeling of fullness and prevents you from overeating in the morning. The only note is that you should not indulge in fat-containing delicacies late in the evening, so as not to burden the pancreas. How much cottage cheese to eat at night is a matter of appetite, but you shouldn’t get carried away beyond measure: if you swallow more than 200 grams of any high-protein food, you risk disturbing your sleep.

Product Description

So what is it? Albumin curd is a recycled product of cheese production. This difficult-to-pronounce name simply means that this product is obtained from cheese whey. This wonderful liquid contains many useful trace elements, as well as albumin.

Albumin (alpha-lactalbumin) is one of the proteins in cow's milk, containing all the amino acids necessary for the human body. This means that when eating foods high in albumin, a person will receive a portion of excellent energy supply for their muscles.

Cottage cheese is made from whey by heating it to a high temperature and increasing the acidity of the product. Under these conditions, albumin coagulates and forms a crumbly, non-greasy mass. This mass is brought to the desired consistency, and the result is such a tasty and healthy albumen cottage cheese. Unfortunately, this product is rarely found on sale, although its price is pleasantly surprising. Albumin cottage cheese is much cheaper than regular cottage cheese. Its taste is delicate and slightly sweet.

The short shelf life of the product (only 4 days) indicates its naturalness. When consuming an expired product, you can immediately feel the rancid taste of the cottage cheese.

All athletes and people who monitor their health are interested in the calorie content of the product. It is low and amounts to about 50 kilocalories per 100 grams of milk pleasure. The same volume contains about 11 grams of protein and only 2 grams of carbohydrates. Pure albumin curd does not contain fat.

They are added later to create a more refined taste and pleasant consistency.

Useful properties

The benefit of this product lies in its beneficial effect on all body functions.

• It contains the following useful substances: calcium, phosphorus, vitamins D, B, PP, protein albumin itself, iron, magnesium and many other trace elements.
• The glycemic index of the product is zero. This means that eating a serving of albumin curd will not cause an increase in blood sugar. This important quality should help maintain health in diabetics as well as older people. To maintain a rational healthy diet, this wonderful property of this cottage cheese will also be indispensable.
• Albumin curd is easily digestible. If you have problems with the gastrointestinal tract, consuming it within reasonable limits will help you feel good throughout the day.
• If you use it not occasionally, but regularly, you can restore poor immunity.
• An irreplaceable positive property of such a product is the ability to reduce the amount of cholesterol in the blood. This has a positive effect on the cardiovascular system and reduces the risk of blood clots.
• The microelements and vitamins contained in cottage cheese help restore bone and cartilage tissue.
• Thanks to the large amount of protein, muscle tissue is well supplied with amino acids, which provokes an acceleration of metabolism.
• Due to the absence of fat in this product, when consuming it, you do not need to worry about existing problems in the pancreas and bile ducts.
• Albumin curd, when consumed daily, allows you to remove excess water from the body.
• Even the nervous system will be grateful to a lover of such cottage cheese.
• Just a portion a day - and your vision will stop falling for no apparent reason.
• The intestinal microflora is restored with regular use of this product.
• During pregnancy, the product supplies the body with vitamins and minerals so necessary at this touching moment.
• During breastfeeding, it prevents calcium deficiency and increases the quality of breast milk.

These are the main beneficial properties of albumin curd. To these qualities I would like to add that it is an incredibly tasty food product. It does not have the sourness inherent in traditional cottage cheese. Based on it, you can prepare wonderful pastas with various flavors, casseroles, wrap it in pancakes and add it to milkshakes. And for those who like “pepper”, it can be consumed with spices and green onions.

Harm

Unfortunately, the body of people prone to allergies often reacts negatively to such a wonderful product. After all, albumin is precisely the protein that causes intolerance to dairy products in adults and children. Therefore, giving this product to a child under 2-4 years of age is not recommended. The product should be taken with caution if you have kidney problems or gout. For such diseases, it is better to consult a doctor about eating this cottage cheese.

Otherwise, an albumin product can cause harm only if its storage conditions are violated. In this case, pathogenic microflora can spoil the product.

Heartburn and bloating may occur after eating such foods.

Sources

• https://beregifiguru.ru/%D0%9F%D1%80%D0%BE%D0%B4%D1%83%D0%BA%D1%82%D1%8B/%D0%9A%D0%B0% D0%BB%D0%BE%D1%80%D0%B8%D0%B9%D0%BD%D0%BE%D1%81%D1%82%D1%8C/%D0%A2%D0%B2%D0 %BE%D1%80%D0%BE%D0%B3-%D0%B0%D0%BB%D1%8C%D0%BF%D0%B8%D0%B9%D1%81%D0%BA%D0% B8%D0%B9-%D0%BE%D0%B1%D0%B5%D0%B7%D0%B6%D0%B8%D1%80%D0%B5%D0%BD%D0%BD%D1%8B %D0%B9-%D0%9F%D1%80%D0%BE%D1%81%D1%82%D0%BE-%D0%BC%D0%BE%D0%BB%D0%BE%D0%BA %D0%BE-44140
• http://krasota-zdorove.com/pitanie-dlya-sportsmenov/mojno-li-est-tvorog-na-noch.html
• http://poxudeem.ru/produkti/molochnie_produkti/3672-albuminnyy-tvorog.html
• http://BuilderBody.ru/tvorog-na-noch-polza-i-vred/
• https://osporte.info/polza-tvoroga-dlya-sportsmenov
• http://www.eda-land.ru/tvorog/albuminnyj/

The nutritional value of albumin cottage cheese includes 11 g of proteins, 2 g of carbohydrates, 15 types of mineral elements (calcium, phosphorus, sulfur, molybdenum, potassium, molybdenum). The vitamin composition contains group B, as well as D, C, H, E, A, PP, choline. Albumin predominates in the protein derivative.

How it affects the body

Albumin cottage cheese is a healthy protein food that is easily digestible, improves immunity, and stimulates metabolic processes. It has a beneficial effect on the musculoskeletal, nervous, and cardiovascular systems. Cleanses the bile ducts, regenerates liver tissue. Restores water-mineral balance, improves vision, and has a mild diuretic effect.

Supports water-salt metabolism, promotes the outflow of metabolites, removes cholesterol, increases hemoglobin. Creates conditions for the growth of natural intestinal microflora, maintains physiological norms of glucose in the blood, and allows you to significantly reduce the caloric content of your diet, which helps you lose weight.

Albumin cottage cheese is useful for pregnant women and promotes normal fetal development. In nursing mothers, it improves the quality of milk. It is an ideal food for the elderly and obese. When included in the diet, it removes excess fluid, tones intestinal motility, and speeds up metabolism. Improves the composition of cartilage and bone tissue.

How to choose correctly

Albumin cottage cheese comes on sale in various forms: sweet, salty, with adjika, mint, vanilla, fruit and berry jams. Depending on the production, it may have a fat content of 2.5, 3, 6, 12%. A high-quality product has a mild milky smell, a sweetish taste and a white color. The consistency may be grainy and spreadable.

For proper nutrition, it is better to purchase cottage cheese without additives, low-fat, with a moisture content of no more than 72-77%, with an acidity of no more than 60 ºT. Industrial packaging must contain information about the composition, date of manufacture, and expiration date.

Storage methods

Opened packaging must be consumed within 36 hours if kept in the refrigerator. Cannot be stored at room temperature.

What does it go with in cooking?

Albumin curd is used in various dishes, including desserts and creams. It is eaten in its natural form, used in salads, and used to make cheesecakes, casseroles, curds, and filling for pancakes and pies. Pairs well with spicy herbs, berries, nuts, fruits, and vegetables. Ideal with candied fruits, dried fruits, garlic, horseradish. Harmonious with spices: ground pepper, cinnamon, vanilla.

Healthy combination of products

Albumin cottage cheese is an ideal product for proper nutrition. It is in demand in weight loss diets and is used in complex methods and cottage cheese diets. Used for fasting days. For weight loss, it is useful to combine it with kefir, ayran, and vegetables.

It is better to combine cottage cheese in dishes with cucumbers, bell peppers, tomatoes, and Chinese cabbage. Combine with boiled vegetables: cauliflower, pumpkin, broccoli, carrots. Dill, mint, parsley, celery stalk, cilantro, and basil are considered good additions. Proper use of cottage cheese for weight loss involves replacing sugar with garlic or a small amount of salt. This method eliminates carbohydrates and adds a savory flavor.

Contraindications

In case of kidney problems or gout, restrictions are introduced to 400 g. High-fat products for obesity are recommended to be consumed in small quantities (up to 200 g). Expired cottage cheese cannot be used for food.

Application in medicine and cosmetology

The use of albumin cottage cheese in the diet is recommended for diabetes, obesity, tuberculosis, atherosclerosis, and liver dysfunction. Used in the treatment of hypertension, anemia, pancreatitis. Included in the menu to improve intestinal function, reduce cholesterol, and restore metabolism and microflora. Compresses are made with it for gout, pneumonia, and burns. In combination with honey and egg white, bandages are applied for hematoma, tumors, sprained muscles and ligaments.

In cosmetology, albumin curd is included in masks for all skin types. Effectively moisturizes, restores skin structure, establishes aging processes, and rejuvenates. It is usually used with fruit, sour cream, lemon juice, olive oil.