In the store, you will never understand that you are buying practically plasticine. After all, the packages say "Cheese"!
So what happened to your favorite product, even if the president demanded to urgently deal with it?
Don't you know yet? Counterfeit cheese is taking over the counters inexorably today. They used to scare us with palm oil! They said that this fake is not safe for our health.
It turns out that these are flowers compared to the cheese-like product that we sniff in stores.
Know, there is not even a drop of milk in it! But there are dangerous spenders. They lead to obesity, heart disease, as nutritionists warn about.
How to catch a fake cheese maker?
Here are 8 easy ways to find out without laboratory certificates and analyzes.
Don't buy a fake! After all, natural cheese is boiled from milk, salt, rennet and sourdough are added. This is good and useful!
It is bad when cheese is made from vegetable fat, and even worse when from trans fat. By means of chemical reactions, they are transferred from a liquid to a solid state, and they remain with us forever!
1 way. Press down on the cheese slice.
If the cheese is too soft and there are dents visible on the surface from the finger, then the cheese is unnatural.
And if liquid comes out, then the product is clearly spoiled. Naturally, this does not apply to soft cheeses such as feta cheese.
2way. Slice the cheese.
If the cheese sticks strongly to the metal when cutting, and there are traces on the knife, then the cheese is fake.
Method 3. Try rolling a cheese ball.
Natural cheese does not roll - it crumbles. And cheese products break down and are soft like plasticine.
Method 4. Try rolling a piece of cheese into a tube.
If the cheese does not curl and breaks, then it is unnatural.
Conversely, if you get a tube, then you have natural cheese.
(but this method is applicable only to bulk and hard cheeses, processed cheeses cannot be checked this way).
Method 5. Leave a piece of cheese on the table for a few hours.
If greasy drops appear on the cheese, this is normal, then the cheese is sweating, then it is natural.
If the cheese becomes covered with water droplets such as perspiration or becomes damp to the touch, it contains vegetable fats.
6way. Leave a slice of cheese on the table for a day (several days).
A natural product will become weathered and mold over time - this is normal.
If a piece of cheese remains almost unchanged, then it is a cheese-like product.
7way. Put a few drops of iodine on a piece of cheese.
Starch, which is a thickener in cheese products, will react and give a blue-green color.
On natural cheese, the iodine color will not change.
8. Melt the cheese slices in the microwave.
If the cheese is of high quality, it should melt evenly, not drain and not release its fat, and most importantly, smell good.
Remember! The bitter smell, the vinegar aroma and the musty smell - all of this should not be present in good quality cheese. Naturally, like stickiness or moisture on its surface.
Don't buy the first piece that comes along. Take some time to choose. We don't want to buy holes from cheese or get poisoned by a low-quality product.
Don't let your health benefit. Be healthy! Enjoy the shopping!
- 3 simple and easy ways to test milk for fake at home (in 1 minute)
- The woman showed how easy it is to distinguish natural honey from fake without laboratory tests
If the article turned out to be useful, like it,subscribeto my channel LABORATORY OF TASTE. Share with your friends in social. networks and leave your comments. Thank you.