The Agency “Roskoshestvo” to check the quality and safety of cheese, which is sold in stores. Rejected 16 of 44 samples: they found antibiotics, harmful microorganisms, or vegetable fats.
Cheap substitute… sugar
The production of cottage cheese in Russia in recent years increased rapidly: for example, if in 1995, according to Rosstat, it was produced 180 thousand tons of cheese (lean and fatty), then by 2009, this number rose to 393 thousand tons. Then, however, production growth has stalled — despite the Declaration of Moscow on a policy of import substitution. Already at the end of 2016 in Russia produced 402 thousand tons of cheese.
Quite another matter — it is cottage cheese products (including sweet glazed cheese curds, curd, creams, pastes and semi-finished products). Here is their production in Russia has grown phenomenally: in 2009 it was just over 100 thousand tons last year, according to estimates, it is almost 380 thousand tons.
It is a sign of the economic crisis: poor Russians, whose incomes are are constantly falling, instead of flour desserts and confectionery products buy cheap glazed cheese and curds. Often, by the way, not even thinking about their harm.
Cheese “dessert” basically do have milk. But in addition to that, vegetable fats (extremely harmful to the body, especially children’s), synthetic flavors, preservatives and sugar (or other sweeteners).
As incomes rise, people will abandon cottage cheese products in favor of these desserts. Well, today, throwing money to “cheese” the surrogate, the average Russian have not enough to eat real, whole cottage cheese: physiological norm of consumption is 18 kg per person per year. Really — no more than 9 pounds. So the market has room to grow towards a more natural dairy products.
According to estimates of the Centre for the study of the dairy market (RDRC), a leader in the production of cheese and cheese products are the Krasnodar Krai (255 thousand tons), Voronezh oblast (137 tons), Tatarstan (73 thousand tons), Altai Krai (56 thousand tons), Bryansk oblast (55 thousand tons), Belgorod oblast (42 thousand tons).
In this case, however, the volume of cheese production grew much more rapidly than the increase in milk production. This suggests that produce mostly cheap and poor quality product. And the fact that the market growth has slowed to 2-3% per year — evidence that people are not willing to buy more of the same “cheese” substitute.
Mold with a bit of sugar penicillin
What exactly is sell on the Russian market under the guise of cheese, found at the state laboratory “Rascacielo”. Experts selected 44 trade marks — curd 9% fat: of these only 28 samples recognized as high quality and safe.
Frankly, many manufacturers skimp on main component of milk is replaced by vegetable fats. In addition, in some types of cheese “Roskoshestvo” found starch, food (wheat) cellulose, and stabilizers and thickeners — guar gum.
20 investigated samples experts “Roccasecca” found traces of the antibiotics chloramphenicol and penicillin. This means that this cheese is made from milk taken from cows with severe infections. Of course, such milk should not come to a milk — but manufacturers skimp on the fulfilment of veterinary restrictions.
To detect the antibiotics in milk products using standard laboratory procedures is very difficult. But getting to the human body with food, the drug accumulates — this leads to the fact that a person cease to operate other antibiotics, which he takes from the beginning of the disease.
11 samples found harmful microorganisms — molds, E. coli, and along with yeast (in some packs of cheese was several germs).
As for nutritional value, most of the questions have “Roccasecca” caused the cheese under the brand “Good Burenka”: instead of the promised 9% of the fat content actually was 21%, at the same time, the mass fraction of protein — only 5.6%, the lowest among all investigated samples.
To buy a similar product is the deception of the consumer who expects of cheese very different healing properties. This dairy product should reduce the level of “bad” cholesterol, reducing the risk of hypertension, stabilize digestion, the nervous system and musculoskeletal system.
Palma, sugar, powder…
Whether you want to save when buying dairy products and what the savings can mean for our health? This question “Free press” addressed to Professor Dmitry Edeleva, one of the leaders of the Center for applied medicine and food security MSU.
“SP”: — Dmitry Abramovich, is whether to buy curd desserts?
— Curd desserts known since time immemorial. Cheese has always been one of the most revered products of the Slavs. But it was called cheese, hence the word “cheesecakes”. Cheese eaten in nepolnye days and make it festive (including ritual) desserts.
Cheese is full of calcium, vitamin C, such trace elements as potassium, magnesium, phosphorus, iron, vitamins A, E, C and B. the Curds contain the triad of the most important essential amino acids that are considered when determining the overall nutritional value of food — lysine, tryptophan, methionine. And curd desserts rich in vitamins, amino acids and trace elements. All this makes such delicious and healthy desserts.
A true revolution in curd dessert was the creation of glazed cheese curds. Reveal the secret, it was invented in our country and it has become a favorite food of kids and adults. This cheesecake dessert was actually “warm eskimo,” in which milk was replaced by cream cheese, making it much healthier and safer for my children. Simple recipe: cottage cheese, sugar, butter, vanilla — nourishing, useful and tasty!
“SP”: — But today, the shelves of such products almost can not find. Manufacturers produce them, not according to GOST and technical conditions (TU), which themselves are developing.
— Sorry, you’re right. Time highly natural desserts gone! And it’s time for chemical reactions.
Read with you the modern cottage cheese dessert: “vegetable” cheese, palm oil, vegetable fat, modified starch, sugar, sodium alginate, guar gum, flavor identical to natural, potassium sorbate, cocoa powder, lecithin…
Say, the product is filled with dyes, flavors, emulsifiers, preservatives, thickeners, saturated fats is the product that you want to give your child or eat yourself?!
This cheesecake dessert contains minimal amount of nutrients, and it is based on solid and high-melting vegetable fats, sugar or Splenda, which is used more often.
“SP”: — In the course of the audit “Roskoshestvo” found that often the composition of cheese and cheese products still have dangerous ingredients like antibiotics.
— Yes, and unscrupulous manufacturers “forget” to specify this on the packaging. Antibiotics and phosphates are becoming whiter frequent “guests” cottage cheese desserts. Even added preservatives (which some manufacturers say in the composition of curd dessert), cannot cope with the unsanitary conditions in factories, violations of the technologies of production, transportation, storage, implementation.
As a result, violation of safety requirements microbiological, mold, yeast, bacteria of group of intestinal sticks… And much more. Here we are talking about a direct threat to the health and life of the sweet tooth consumers.
“SP”: — the Use of such “desserts” really dangerous?
— This product can cause severe food poisoning, allergies (especially when it comes to children and the elderly).
By the way, allow me to say a few words about the packaging. Unscrupulous manufacturers introduce consumer confusion by different techniques: for example, the picture on the package and coined the name creates the false impression that this is a specialty product for children, it is useful and safe, however it is not and benefits of a growing organism precisely will not bring.
So, choosing cheesecake dessert, be especially careful and vigilant while reading the packaging.