dairy products/ dairy by products/dairy products in pakistan

 

BUTTER:

dairy products/ dairy by products/dairy products in pakistan

Peer butter - benefits and harms:
Peanut butter, which has long been loved not only by American citizens but also by American citizens, has become quite popular. Most people do not eat without a piece of bread that is mixed with this oily pasta that is satisfying and nutritious.

Peanut butter composition
These oily nuts have no cholesterol at all. 

Vitamins A, B1, B2, E, PP;
Magnesium;
Zinc;
Phosphorus;
Potassium
Iron;
Iodine;
Calcium;
Cobalt;
Antioxidants
Cellulose;
Protein;
Saadaide;
Pottery and Ceramics Folic acid.
The product is very nutritious, so make it a point to eat it for breakfast all day long. Peanut butter is very high in calories. It is therefore recommended to consume no more than 2-3 tablespoons per day. This is especially true for those who follow their character. Accordingly, 100 g of paste contains about 590 g. That is why it is important not to exceed the recommended portions.

Benefits of Peer Butter

So, what is peanut butter used for? How does it affect the whole body? Scientists have found that regular use of this paste significantly reduces the risk of heart attack and should include peanut butter as one such treatment. The vitamins and minerals contained in this paste strengthen the immune system. With regular use, it benefits the kidneys, liver, digestive tract and nervous system.
Arachnid paste is also actively used for bodybuilding. Quite the amount of protein that athletes need. In addition, peanut butter also contains substances that contribute to the production of testosterone. 
Magnesium content is useful as a practical treatment for diabetes mellitus. Folic acid can update the cells of the body better.

Damage from sticking
Despite the benefits of peanut butter, overuse of the product can also be harmful to the body. Really high-calorie pastels can lead to overweight and obesity. Therefore, you should not eat more than the recommended amount per day. In addition, the product contains a very large amount of omega-6 polyunsaturated fatty acids. Excess of it can cause various heart problems and also disrupt the balance between omega-3 and omega-6 which can lead to defects in the body.

NUTRITION TABLES:

  • Calories: 102 <
  • Water: 16%
  • Protein: 0.12 grams
  • Carbs: 0.01 grams
  • Sugar: 0.01 grams
  • Fiber: 0 grams
  • Thick: 11.52 grams
    • Saturated: 7.29 grams
    • Unsaturated: 2.99 grams
    • Polyunsaturated: 0.43 grams
    • Trans: 0.47 grams
dairy products/ dairy by products/dairy products in pakistan

Nutrient content:

  • Energy - 362 kcal
  • Protein - 5.17 g
  • Carbohydrates - 50 g
  • Calcium - 69 mg
  • Sodium - 181 mg
  • Saturated fatty acids - 3.45 g
  • Cholesterol - 34 mg

The health benefits of cheese

1. Can promote bone health

2. Can improve dental health

3. Hypertension can be reversed:

4. May promote weight gain:

5. Provides essential fats:

Natural butter options

There are natural alternatives to butter and butter substitutes. The product you choose depends on how you intend to use it.

  • The peanut butter trade is changing. But natural peanut butter provides no added sugar or trans fat naturally.
  • Olive oil is a good substitute for butter when eaten with meat or vegetables.
  • Fresh herbs can be an unhealthy calorie substitute if you use butter on potatoes or vegetablesChives or tarragon can give food a fresh, delicious taste. Add lemon zest if desired.
  • You can use toast, pancakes or French toast to replace plain jam or jelly, but fresh fruit is healthier. Chop ripe bananas or a layer of strawberries to get a healthy sweet taste without sugar.
  • Do you usually cut eggs in butter? Instead, remove the butter without using a blenderYou will be amazed at how delicious the eggs are without the added fat.

In a word

In some circles, butter has now become a fresh food. For example, some people who opt for a ketogenic diet and a low carbohydrate diet plan can add butter to many meals a day to increase fat intake. You too can be inspired to include butter in your diet. Butter tastes good, so we understand. But most health experts still recommend reducing the amount of saturated fat in rice, such as butter. So unless your healthcare team recommends it differently, it is better to consume butter in moderation.

classification of cheeses

The amount of cheese is huge. Experts say that there are no two identical kinds of cheese in the world, just as no two people are the same. But despite this diversity, there is a classification of cheese that allows you to assign the selected product to a particular category and group.

The basis for classification is a substance that causes coagulation of milk. If the leaven is based on lactic acid bacteria, the resulting cheese belongs to the group of fermented milk cheeses. If the basis of cheese preparation is rennet enzymes obtained from the stomach of ruminants, the resulting cheese falls into the group of rennet cheeses. In some countries of the world, cheese can be called only the product received by coagulation using rennet enzymes.

The first subgroup - hard cheeses, which are characterized by high density and a fairly long maturation period - up to 8 months. The second subgroup - soft cheeses, low density and ripening up to 6 weeks. And the third subgroup - brine cheeses, which are among the oldest and are not the most common. A feature of this subgroup is the technology of maturation, which occurs in a special brine for several days.

To understand the complexity of cheese classification, it should be remembered that subgroups are also divided into individual species, and species are divided into varieties. At the same time do not forget about the differences in the raw materials from which cheese is made. Milk of various animals, preliminary pasteurization or absence of such - all this brings additional accents in the world classification of cheese.

Cheese with mould:

The mansion is a cheese with a mould that has a specific taste and aroma. When he returned, he found that his cheese had bloomed. Having tasted the seemingly spoiled cheese, he was very surprised by its unusual taste and aroma. This is how, according to legend, the recipe for cheese with mould was born.

Cheese with mould usually belongs to a subgroup of soft cheeses. In the process of preparation, cheesemakers sow a noble mould of the genus Penicillium in the curd, and special needles make air ducts that help develop mould during cheese ripening.

Cheese is rich in vitamins, trace elements, animal proteins and fats. Cheese increases haemoglobin in the blood, raises blood pressure, improves vision and various metabolic processes. Cheese is a rich source of calcium needed to build bones and teeth.

The benefits of cheese are especially evident in its moderate consumption. It is with wise use of cheese that can be a means of caries prevention, improve mood and normalize sleep.

Caloric content of cheese:

Also do not forget about the caloric content of cheese, which is quite high. It can reach up to 450 kcal per 100 grams of product and is directly dependent on its fat content. The richer the variety, the higher the caloric content of the cheese. So, taking this into account, this product should be used with caution in overweight people.

Than dangerous cheese

It is necessary to remember that in some situations damage from cheese can be shown also. Some varieties of cheese may contain bacteria that can cause listeriosis, which is very dangerous for pregnant women and the fetus. The maximum risk of listeriosis is in cheeses made from unpasteurized milk. Given their high cost and low prevalence, the harm of cheese in this aspect, of course, can only be said conditionally.

Cheese can also be harmful to people suffering from hypertension, gastrointestinal ulcers and gastritis with high acidity.

Some proponents of giving up milk and dairy products, including cheese, argue that it contains a fairly large number of opiate-like substances that can cause dependence on cheese and provoke a person to its uncontrolled, progressive consumption. This view has scientifically substantiated confirmation based on laboratory studies of milk.