Curd mass

Curd mass today is not inferior in popularity to other fermented milk products, such as cottage cheese, sour cream, kefir, yogurt or milk itself. It is a compound milk product based on cottage cheese with various additives.

The curd mass in its appearance resembles a paste that retains its shape without packaging, unlike ordinary cottage cheese, which crumbles when opened. This product does not need any heat treatment, since it is already completely ready for use. It is quite often used as a stand-alone dish, and is also added when preparing various culinary products. The advantage of cottage cheese over cottage cheese in its pure form is the presence of a sweet taste, so there is no need to add sugar when making any dishes.

When choosing a curd mass in order to be sure of the quality of the product, you should always look at the date and exact time of packing. For example, a curd product without preservatives can be stored for no more than 72 hours, and packaged in sealed containers does not lose freshness for up to seven days. The calorie content of the curd mass can vary depending on the fat content of the curd and the set of components that are included in its composition.

In addition, in the package, the curd mass should be sufficiently dry and without unnecessary liquid. If the consistency of the fermented milk product is not particularly homogeneous and there is a fairly large number of grains in it, then the unscrupulous manufacturer added artificial thickeners there. The correct color of high-quality curd mass is uniform white with a slightly cream tint.

When choosing this product, it is necessary to pay attention to the fact that the curd mass does not turn out to be frozen (in this case, serum will peel off during thawing). The open mass can be stored in a cool place for no more than 24 hours, and slightly dried cottage cheese can still be used, but it must be heat treated.

Composition of curd mass

In general, depending on the type of flavors, this delicious product can be not only sweet, but also salty. But basically, the composition of the curd mass is almost always unchanged: fresh cottage cheese (of varying degrees of fat content), cream or butter, granulated sugar, table salt and condensed milk.

In addition, quite often other components can be observed in the curd mass that give the finished product a special taste and a pleasant aroma: vanillin, candied fruits, fresh fruits, dried fruits, nuts or herbs.

Benefits of curd mass

The benefits of curd pulp are almost identical to the useful properties of fresh curd, so this product is not subjected to temperature treatment, and therefore the same essential substances that are present in the starting material are preserved in it.

The chemical composition of this delicious treat makes the benefits of curd mass obvious for human health, because it contains primarily a full-fledged milk protein, which is easily absorbed by the body. In addition, it also has a mass of minerals such as calcium, phosphorus, magnesium, potassium, manganese and others.