“Cottage cheese bought on the market is best used after heat treatment,” Ekaterina Golovkova, a spokesperson for Rospotrebnadzor, warned in an interview with the Healthy Nutrition.rf portal, adding that the temperature in the refrigerated display case should not exceed six degrees. (This indicator can be checked at the supermarket).
However, even in a large outlet there is a risk of buying cottage cheese, in which milk fat is replaced by “fats of non-dairy origin”, warned the specialist.
“Artificially created trans fats (industrial or partially hydrogenated fats) are dangerous to health when consumed in excess. They are formed during the deodorization and hydrogenation of vegetable oils,” said the expert.
Also, one of the frequent methods of counterfeiting is the use of components in the production of cottage cheese that are not declared in the composition: milk powder, thickeners, stabilizers, preservatives.
Spenders can also be in the composition of meat, dairy products of normal quality. But here they are formed naturally, as a result of the vital activity of bacteria.
“These are not dangerous trans fats, on the contrary, they have valuable biologically active properties,” previously confirmed Vladimir Bessonov, Doctor of Chemistry, head of the food chemistry laboratory of the FGBUN “Federal Research Center for Nutrition and Biotechnology”.
Experts emphasize that good quality cottage cheese can only be white. If the product has a yellowish tint, then this indicates that the same vegetable fat is present in its composition.
