Suluguni cheese: benefits and harm, calorie content

Suluguni production technology

The peculiarity of this cheese is its structure, which is distinguished by elasticity and density. Therefore, the product is manufactured using a special technology, consisting of the following steps:

1. Adding 0.7-1.2% starter to milk.
2. Coagulation of milk at a temperature of 34–37°C until an elastic clot is formed.
3. Mechanical or manual processing of the clot.
4. Long-term setting of grain with slow mixing.
5. Folding the settled grain into a layer and pressing with a light load.
6. Place the finished mass in the whey at a temperature of 28–32°C for 3–5 hours.
7. Heating and stretching the resulting cheese.
8. Formation of the finished product.

After suluguni, labeling, transportation and assessment of its quality awaits, depending on the ingredients used, compliance with the temperature regime and the creation of storage conditions.

Suluguni cheese - benefits and harms of the product, rules of use and storage

Suluguni is one of the most popular cheeses in our country.

However, even centuries-old traditions of consuming the product will not be able to convince modern lovers of healthy eating of the need to include it in the diet if it does not comply with the diet.

To understand how necessary such cheese is for maintaining health, let’s consider its composition, as well as beneficial properties and possible contraindications.

BJU, vitamins and minerals

Avid followers of a strict diet are most interested in numbers in any product.

If we talk about BJU, then on average the protein content is at the level of 20.5%, carbohydrates (mainly simple sugars) - 0.4%, and the fat content is approximately 22%, with 2/3 of this volume being saturated fatty acids.

Although the product appears dry, water makes up slightly more than half its weight. Also, the picture would not be complete without mentioning 5% ash and 1.5% organic acids.

If we talk about the vitamin-mineral complex, it is almost identical to what was present in the original raw materials (milk). The main vitamins are A and C, but other valuable components are also present: vitamins B, PP, E and D. As for minerals, it is worth highlighting the presence of calcium, phosphorus, sodium, sulfur, magnesium, potassium, and iron in the product.

As for calorie content, suluguni can be called a kind of average option among cheeses - it cannot be classified either as a conditionally dietary variety or as the most valuable in terms of energy. The average calorie content of the product is approximately 286 kcal per 100 grams.

It should be noted that all of the above indicators may differ markedly, since the product is available in different versions. Suluguni, for example, can be either fresh or smoked. Moreover, it is made from both the familiar cow’s milk and the rarer sheep’s or goat’s milk. And in classic recipes even completely exotic buffalo milk is used.

With such a variety of possible options, it would be strange to expect that the proportions of cheese components will always be the same.

Modern scientists have come to the conclusion that the famous Caucasian longevity, due to the regular consumption of suluguni, is not a fiction at all. The product is recommended to be included in the daily diet of a wide variety of population groups, since its benefits are diverse.

• The most noticeable effect of eating this cheese is a noticeable strengthening of bones and teeth. This effect is ensured by the minerals included in the composition (calcium and phosphorus).
• Vitamins C and PP have a positive effect on the functioning of the circulatory system. They make the walls of blood vessels stronger without loss of elasticity, and also help prevent thrombotic diseases.
• Vitamins A and B2 are indispensable in most beauty recipes, as they are responsible for the health and attractive appearance of the skin. The skin of a person who regularly eats suluguni is distinguished by its healthy color and smoothness.
• The composition of such cheese promotes complete metabolism in the body. Thanks to this, all useful components from food are absorbed faster, and toxins and other unwanted substances are eliminated from the body in the shortest possible time, significantly improving health.

• Suluguni has a fairly high calorie content, but its composition does not contain a large number of components that affect rapid weight gain. Valuable substances from such cheese are absorbed in the human body quickly and in significant quantities, but the product itself as a whole is digested for quite a long time, so you can get enough of it even with a small amount of it.
• The proteins and amino acids that make up the product in question play an important role in the synthesis of various substances useful to the body, for example, cells of different types, as well as antibodies to many diseases. For this reason, suluguni is recommended for anyone recovering from a serious illness or injury, especially for children.
• Suluguni helps to enrich the digestive tract with beneficial microflora, which generally affects the proper digestion. As a result, diarrhea and other unpleasant manifestations of improper bowel function cease to bother the person.

• Caucasian cheese takes an active part in removing not only classical toxins, but also radionuclides, due to which it is considered an effective preventative against cancer. A similar result is provided by vitamins E and C, which also help improve immunity and more effectively fight various infections.
• The Georgian delicacy has a very positive effect on the production of hormones in the human body, thanks to which all systems work correctly and without failures.
• Potassium and magnesium, present in suluguni in significant quantities, are very useful for the proper functioning of the heart, as they strengthen the myocardium and contribute to the stable maintenance of the optimal rhythm of its work.

There are no special contraindications for consuming suluguni, but for some categories of consumers it is more harmful than beneficial.

You should familiarize yourself with the list of possible contraindications before use, because the consequences can be severe.

For example, individual lactose intolerance excludes the possibility of consuming any dairy products, otherwise an allergic rash and acute diarrhea are guaranteed.

Some diseases require the use of suluguni only in limited quantities and only with the permission of the attending physician.

For example, the risk lies in eating cheese if you have ailments of the urinary system, including kidney stones and urolithiasis, because the Georgian delicacy is a diuretic. It can overload the system or clog the ureters with small stones.

For gastritis with high acidity and stomach ulcers, the product is contraindicated due to the high salt content. The same factor forces one to refuse such cheese in case of some other diagnoses.

Suluguni is often called a cheese that can be included in diet menus, but this statement applies only to those cases when the product makes up a relatively small proportion of the diet. However, its calorie content cannot be called low, so abuse of such a product in combination with a sedentary lifestyle will certainly lead to weight gain over time.

Smoked cheese deserves special attention, which in most cases is even more dangerous than regular cheese. Even a natural product of this type is contraindicated in case of diagnosed diseases of the digestive system, but a special risk lies in the fact that smoked products from the store in fact, in most cases, “have not seen” natural smoke.

Such products are made by soaking raw materials in so-called liquid smoke, which is an artificial chemical composition. Recent studies show that its ingredients are quite potent carcinogens.

It would be good if the ability of cheese to remove radionuclides from the body outweighs such a toxin or at least neutralizes its harmful effects on the body. But at the same time, a significant part of the benefit in the form of cancer prevention will definitely be lost.

It should also be added that factory-produced cheese often contains other preservatives or flavorings designed to preserve the presentation of the product longer. As a rule, such additives are only harmful to the human body, so you should choose the product very carefully.

Suluguni cheese: benefits and harms, recipe and calorie content

Suluguni is a famous Italian cheese with a dense consistency, which is actively used in the preparation of many delicious dishes. Knowing the benefits and harms of suluguni, you can remove all its positive qualities and protect yourself from possible harm.

Suluguni production technology

The peculiarity of this cheese is its structure, which is distinguished by elasticity and density. Therefore, the product is manufactured using a special technology, consisting of the following steps:

1. Adding 0.7-1.2% starter to milk.
2. Coagulation of milk at a temperature of 34–37°C until an elastic clot is formed.
3. Mechanical or manual processing of the clot.
4. Long-term setting of grain with slow mixing.
5. Folding the settled grain into a layer and pressing with a light load.
6. Place the finished mass in the whey at a temperature of 28–32°C for 3–5 hours.
7. Heating and stretching the resulting cheese.
8. Formation of the finished product.

After suluguni, labeling, transportation and assessment of its quality awaits, depending on the ingredients used, compliance with the temperature regime and the creation of storage conditions.

Composition and calorie content of suluguni

The calorie content of suluguni per 100 grams is 288 kcal. But the energy value of cheese depends on the method of production and subsequent processing.

The calorie content of homemade suluguni differs slightly from store-bought cheese. This cheese is characterized by the presence of a small amount of carbohydrates and low fat.

Suluguni contains many valuable organic and inorganic compounds, vitamins, and minerals that provide enormous benefits to humans. The composition of the product is represented by vitamins A, B1, B2, C, E, D, as well as PP. In addition to its rich vitamin content, cheese is rich in chemical elements such as K, Na, Mg, P, Fe, Ca.

The benefits of suluguni for children

Healthy and tasty Georgian cheese should definitely be included in a child’s diet, since it is easily digestible and contains a huge amount of calcium. It is necessary for schoolchildren to improve brain activity and for adolescents to avoid nervous breakdowns and severe stress during adolescence.

Pediatricians recommend giving it from the age of three, but if the child does not have any special problems with the kidneys, then you can start at one and a half years old in small quantities, about 5–10 grams.

Source: https://storm24.media/news/81990

Composition and calorie content of suluguni

The calorie content of suluguni per 100 grams is 288 kcal. But the energy value of cheese depends on the method of production and subsequent processing.

The calorie content of homemade suluguni differs slightly from store-bought cheese. This cheese is characterized by the presence of a small amount of carbohydrates and low fat.

Suluguni contains many valuable organic and inorganic compounds, vitamins, and minerals that provide enormous benefits to humans. The composition of the product is represented by vitamins A, B1, B2, C, E, D, as well as PP. In addition to its rich vitamin content, cheese is rich in chemical elements such as K, Na, Mg, P, Fe, Ca.

How many calories are in suluguni cheese per 100 grams

Homemade cheeses have an energy value on average of no more than 300-350 kilocalories. The value of a real Georgian delicacy can be from 290 Kcal per 100 grams. These indicators do not depend on the variety (dairy or smoked product). But the following additives can increase or decrease the energy value:

1. paprika pieces;
2. greenery;
3. tomatoes;
4. nuts.

The product contains different types of milk, which can also affect the calorie content. Thus, buffalo dairy products can have high fat content (up to 10%). For weight loss, cutting from such a slice is not suitable.

Smoked suluguni cheese - calories

The smoking procedure is usually carried out after preparing and salting the slices. Therefore, suluguni cheese, whose fresh calorie content is about 300 kcal, will retain its nutritional properties. If new ingredients are added to the cheese during the smoking process, appropriate changes are possible.

Useful properties of suluguni cheese

The benefits of suluguni for the body ensure good health and longevity, thanks to the significant content of healing substances. Scientists conducted a number of studies and ultimately proved that the benefit of the product lies in its properties, which are:

• have a beneficial effect on bones and joints;
• prevent the formation of fatty layers;
• slow down the development of diseases of older people (rheumatism, osteoporosis);
• exclude the formation of blood clots and the development of atherosclerosis;
• ensure the strength of the walls of blood vessels and normalize blood circulation;
• improve metabolic processes;
• eliminate diffuse changes in the thyroid and pancreas;
• have a positive effect on the skin;
• prevent hormonal imbalances;
• control your emotional state and effectively deal with stress;
• take part in muscle contraction, relieve improper functioning of the myocardium;
• stabilize the general condition;
• preserve youth and strengthen the immune system.

The medicinal properties of the product can enrich the body with valuable substances and eliminate the feeling of hunger. Regular intake of cheese will have a positive effect on human health and functioning.

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Important! The product helps cope with fatigue and avoid a nervous breakdown due to the presence of a large amount of tryptophan in the composition.

The benefits of suluguni for children

Healthy and tasty Georgian cheese should definitely be included in a child’s diet, since it is easily digestible and contains a huge amount of calcium. It is necessary for schoolchildren to improve brain activity and for adolescents to avoid nervous breakdowns and severe stress during adolescence.

Pediatricians recommend giving it from the age of three, but if the child does not have any special problems with the kidneys, then you can start at one and a half years old in small quantities, about 5–10 grams.

Is suluguni suitable for pregnant and lactating women?

During pregnancy, the female body needs a balanced diet, which should include a complex of vitamins and minerals. And consuming acceptable doses of healthy cheese will have a positive effect on both the mother’s well-being and the child’s development.

Dietitians advise pregnant women to supplement their menu with cheese if she is diagnosed with anemia, lacks appetite, and lacks weight gain.

Important! Due to the significant content of vitamin B2 in the product, the growth and development of the unborn child is ensured.

The product will help breastfeeding women overcome postpartum depression and give them more strength and energy. And also a large amount of vitamins in its composition has a positive effect on the baby’s nervous system and accelerates its development.

In fact, cheese is quite safe and healthy for both mother and child. Harm to suluguni can only be caused by improper storage or expired expiration date.

Benefits and harms of suluguni cheese: composition, effect on the body and recipe

Suluguni cheese, the benefits and harms of which should be clarified before consuming it, is characterized by an unusual salty-sour taste with pungent notes. It is used for preparing various dishes.

How is suluguni made?

Brine cheese is made from buffalo or cow's milk. Rarely do they use sheep or goat. Natural rennet starter is poured into it. When the milk is curdled, the resulting mixture is dried and then heat treated at high temperatures.

The next stage is cheddarization, or fermentation. Due to it, the cheese becomes denser and acquires its characteristic layering. Cheddaring is followed by melting and pressing into small cylinders. To give suluguni an unusual flavor, it can be fried, baked and smoked.

Composition and calorie content of cheese

Suluguni is a natural product containing many nutrients that support the coordinated functioning of organs and systems , these are:

• vitamins: B1, B2, E, C, D, PP, A;
• mineral elements: calcium, iron, sodium, magnesium, sulfur, phosphorus, potassium.

100 g of suluguni contains:

Although the product contains a small amount of carbohydrates, its energy value is quite high: per 100 g there is an average of 300 kcal.

The calorie content of suluguni depends on its type, method of preparation and additional processing:

Useful properties of suluguni cheese

Georgian cheese, when consumed regularly, has a positive effect on the body due to its composition:

1. Calcium and phosphorus are responsible for the formation and development of bone tissue and support the strength of the musculoskeletal system. Necessary for dental tissue.
2. Amino acids and proteins are responsible for the process of muscle tissue synthesis and regulate the functioning of the gastrointestinal tract.
3. Mineral compounds have a beneficial effect on the psycho-emotional state of a person and the central nervous system. Helps prevent diseases such as osteoporosis and atherosclerosis. They activate the production of serotonin, a hormone that improves mood and fights anxiety and depression. Serotonin also helps normalize sleep and eliminate insomnia.
4. Fats and saturated acids are a source of energy that is necessary for the functioning of the entire body, digestion and metabolism processes.
5. Vitamins - help restore and maintain the tone and elasticity of the walls of blood vessels, preventing the formation of cholesterol plaques and blood clots. Strengthen the immune system, increase the body's resistance to viruses and infections, reducing the risk of colds.
6. Magnesium and potassium improve heart function: strengthen the myocardium and maintain a stable rhythm. The components slow down the aging process. The product is useful for older people, as it prevents a number of age-related diseases, especially those affecting the musculoskeletal system.
7. B vitamins regulate the functioning of the digestive tract, so that food is digested better and faster and nutrients are fully absorbed. Prevents the appearance of stagnant processes in the intestines.
8. Vitamins A and B2 have a positive effect on the skin.
9. Vitamins C and E - ensure the removal of toxic substances and harmful radionuclides from the body, the negative impact of which increases the risk of developing cancer.
10. Vitamin E - has a positive effect on the female reproductive system, helps maintain the health and beauty of hair and nails.

In addition, eating cheese helps eliminate and prevent diffuse processes in the pancreas and thyroid glands . In order for suluguni to benefit the body, you need to choose a high-quality, natural product, and not a fake. You can prepare a healthy product yourself.

For children

Natural suluguni helps in the formation and strengthening of the child’s body. Due to the fact that cheese contains a high concentration of calcium, it has a beneficial effect on the musculoskeletal system, the functioning and condition of the heart and blood vessels.

The product helps regulate the activity of the central nervous system, increases the body's resistance to stress and fatigue. You can start giving your child cheese from the age of 3 years. If there are no problems with kidney function, small amounts (up to 10 g) of suluguni can be introduced into the diet starting from 1.5 years.

When losing weight

Cheese can be used during diets to get rid of extra pounds. The presence of a large amount of protein ensures a long-lasting feeling of fullness. If, while following a strict diet, you eat a slice of suluguni as a snack, hunger is stopped and the likelihood of a breakdown is reduced.

Cheese helps burn subcutaneous fat by improving and accelerating metabolism, normalizing digestive processes and intestinal motility. But you can’t abuse its quantity.

When losing weight, if you follow a diet, suluguni is necessary in order to prevent the development of pathological processes in the body that arise due to insufficient amounts of vitamins and mineral elements.

Can pregnant and lactating women use it?

During pregnancy, suluguni will help saturate the woman’s body with all the necessary vitamins and minerals, which have a positive effect on the formation and development of the fetus. It is especially recommended to consume cheese for pregnant women who have insufficient weight gain, anemia or poor appetite.

After childbirth and during breastfeeding, suluguni helps normalize hormonal levels and improve the psycho-emotional state. Thanks to this, postpartum depression is prevented. The positive effect on the central nervous system helps improve mood.

Use of the ingredient in cooking

Due to its unusual, spicy taste, suluguni is used in cooking as an additive to various vegetable and meat dishes. Cheese shades and emphasizes the taste of the main ingredients, making them more expressive.

Suluguni is added to fresh vegetable salads, used as a filling for khachapuri and hot sandwiches, for making cream soups, pies and casseroles. Cheese goes well with seafood, meat dishes, and eggs.

To prepare a tasty, nutritious and quick snack, just fry the breaded cheese in a small amount of vegetable oil.

How to make suluguni cheese at home

To be sure of the quality and naturalness of the product, you can prepare it yourself. To do this you will need the following ingredients:

• Cow's milk of maximum fat content - 1 l;
• cottage cheese - 1 kg;
• eggs - 3 pcs.;
• butter - 100 g;
• salt - a pinch.

Bring the milk to a boil, add cottage cheese. The ingredients are constantly mixed, simmering over low heat for 1 hour. After cooking, leave to cool, then filter through a sieve. The remaining ingredients are added to the resulting composition. Cook for 10 minutes until it reaches a homogeneous consistency.

The mass is placed in a container, the bottom is pre-lubricated with a small amount of oil. Place the container in the refrigerator for 4 hours.

How to choose and store the product correctly

The shelf life of the cheese is 50 days. It is recommended to keep the product in the refrigerator, the container is tightly closed. To prevent suluguni from losing its qualities, it must be stored in brine, which you can prepare yourself.

To do this, you need to stir 2 tbsp in 1 liter of water at room temperature. l. salt. You cannot use iodized milk, since iodine has a destructive effect on the enzymes in the composition and beneficial milk microflora.

Place the cheese in a glass container and pour in the prepared brine.

If you bought the product in a braid, after opening the sealed packaging, it should be transferred to food paper and stored for no more than 7 days.

When purchasing store-bought cheese, you need to pay attention to a number of nuances that help make sure whether it is of high quality or a fake.

Label

The packaging must be hermetically sealed without any damage. The label must indicate the expiration date, date of manufacture, manufacturer and composition.

If flavorings, emulsifiers and other additives are present, this cheese is unsuitable for children. If the product is of high quality, then only 3 components are indicated on the label: milk, rennet and salt.

It is recommended to purchase cheese in transparent packaging, through which it can be clearly seen and its structure can be felt.

Appearance

The quality of the cheese will be determined by its appearance and color. The fresh product has a milky or creamy tint. An admixture of yellow is allowed. It depends on what kind of milk was used.

Shape and structure

Suluguni is sold in the form of a braid, stick or small cheese wheel. The structure should be dense and layered, but moderately elastic. When pressed, no liquid comes out, but the cheese is not dry. The structure may contain small voids of various shapes.

Possible harm from consumption

Cheese can cause harm to the body if there are contraindications to its use:

• diseases of the digestive system with an acute course;
• congenital or acquired lactose intolerance;
• diseases of the kidneys and urinary system, renal failure;
• hypertension;
• hypersensitivity to components used for manufacturing.

People who have medical contraindications to eating salt are prohibited from eating suluguni. Excessive consumption of cheese can lead to swelling due to stagnation of fluid in the body.

Of all the types of suluguni, the smoked one is considered the most harmful. This is due to the fact that during the cooking process in this way, some important enzymes are lost, and in their place harmful carcinogens are formed. Smoked cheese should not be given to children; adults can consume it in limited quantities.

Source: https://ZozhMania.ru/produkty/chem-polezen-syr-suluguni

Is suluguni good for weight loss?

This delicacy should be present in the diet, since its benefits, unlike other cheeses, are several times greater. This is due to the fact that it has the lowest fat content. When losing weight, to maintain immunity and saturate the body with vital substances, it is important to eat healthy and natural food that does not contain additional sugar and various flavoring additives. Suluguni is considered an excellent snack, and can also be used before bed, since it does not cause heaviness in the stomach and breaks down quickly. Cheese does not lead to the formation of excess weight and can speed up metabolism, which eliminates the gain of extra pounds.

How to make suluguni cheese at home

Making suluguni cheese at home is a rather painstaking process that requires special attention and caution.

Ingredients:

• 1 liter of full-fat cow's milk;
• 1 kg of cottage cheese;
• 3 eggs;
• 100 g butter;
• salt.

To enjoy delicious cheese, you need to boil the milk, mix it with the curd mass and, stirring regularly, keep it on low heat for an hour. Then remove to cool, then strain and add eggs, butter and salt to the resulting mass. Cook for about 10 minutes until an elastic, homogeneous mixture forms, which is placed in a container greased with oil. Leave in the refrigerator for 3-4 hours.

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Another way to prepare suluguni at home using rennet:

Compared to store-bought products, homemade suluguni cheese made from milk will be tastier and will not have different flavoring additives.

What is Suluguni cheese made from: composition

Suluguni cheese (literally “made from whey”) is a pickled cheese from the Georgian region of Samegrelo. What kind of milk is Suluguni cheese made from in production and is it possible to make it at home? You will learn about this from our article.

Suluguni cheese: composition and calorie content

Suluguni is layered and elastic in density, and the taste is moderately salty, similar to chechil. The finished product may have a few eyes and peculiar voids. It does not have a crust, and the surface may peel off slightly.

Suluguni contains vital vitamins, micro- and macroelements:

• B vitamins (thiamine, riboflavin): provide redox processes, contribute to the normal process of color receptivity. A lack of riboflavin is marked by impaired health of the mucous membrane and skin, vision and hearing.

• Provitamin A: is responsible for the full condition of the body, the health of the visual organs and skin, reproductive function, and maintaining the immune system.

• Vitamin PP: helps metabolism, nervous system and gastric tract.

People say that the name is symbolic with the words “soul” and “heart” - “suli” and “guli”...

The cheese contains a high content of retinol, ascorbic acid, calciferol, vitamin E (alpha tocopherol), and niacin. It contains sodium, calcium, potassium, magnesium, iron, phosphorus, as well as digestible carbohydrates and fatty acids.

Calorie content per 100 g of product is 286 kcal:

• Protein – 20.5 g
• Fat – 22 g
• Carbohydrates – 0.4 g.

Suluguni cheese: what is it made from?

What kind of milk is Suluguni cheese made from? First of all, it is the milk of cows, sheep, goats, and buffalo. To obtain 1 kg, about 10 liters of milk are required as the main ingredient. It is milk that determines the fat content and shade of cheese - from white (from buffalo) to creamy with a yellow tint (from cow). There are many methods for preparing suluguni, which are based on the use of a special starter. If you observe the temperature regime, you can get excellent cheese at home, but the taste will be slightly different from traditional suluguni.

Method 1

For preparation, take as a basis pasteurized milk - 4 liters, freshly squeezed lemon juice (100 ml) and salt (1 tsp).

1. Heat the milk to 40°.
2. Add salt and lemon juice in parts.
3. After the curdled milk has curdled, pour it into a colander (lined with gauze).
4. Hang the curd so that the whey comes off (within three hours).
5. Place the cheese in brine (water and salt) for 6 hours.

Method 2

To prepare 1 kg of suluguni, you need: 10 liters of milk, milk for fermentation (1 glass) and pepsin (1 g).

1. To obtain the starter, mix pepsin with milk (250 ml).
2. Strain the mixture and heat to 30 degrees.
3. Add starter (mixture with pepsin) to the main part of warm milk (10 l), then leave it for 30 minutes.
4. Heat the milk again - when heated moderately, whey will form.
5. The resulting curd-like mass should be separated from the whey and placed in a container. To check for doneness, cut off a piece of cheese and place it in hot water for 5 minutes. If it stretches, you can continue. Next, the layers of cheese are dipped into hot water and cooked with constant stirring. A piece of cheese should be removed from the pan and formed into a circle.

How is suluguni prepared in industry?

In industry, the product is prepared taking into account the requirements of GOST R 534-2009.

• Calcium chloride and bacterial ferment are added to pasteurized milk at temperatures up to 35 degrees. Then the curd is cut into small pieces of 10 mm, stopped for 5-10 minutes, then the cheese grain is dried for 20 minutes.

• The second time the temperature increases to 37 degrees. If the primary coagulation occurred at a high temperature (36-37 degrees), secondary heating will not be done.

• The main specificity of the procedure is cheddarization and melting of the cheese product. The whey from the bath is pumped out, and the cheese grain is pressed and cheddarized.

• With high acidity of the cheese product, poor quality of cheese is noted - suluguni turns out to be rough, crumbles easily, and has a sour taste. Therefore, in order to determine the readiness of the product, take a piece of cheese up to 15 cm long, heat it in hot water and pull it into thin threads. If they remain intact, the process continues.

• The finished cheese product is cut with a cheese cutter (into pieces up to 3 cm long and up to 1.5 cm wide), dipped into a container, stirred until a thick consistency is formed and squeezed. To get a round shape, the outer edges of the piece are folded inward and the head of cheese is dipped in sour-whey brine for suluguni.

In 2011, Georgia patented suluguni and other treasures of Georgian cuisine.

The salting time depends on the volume and moisture content of the cheese, and on average it lasts from 6 hours to two days. The less salt in the cheese (up to 2%), the better and tastier it is. Subsequently, the product goes through the stage of labeling and packaging. On an industrial scale, cheese is stored in special barrels and wooden containers lined with parchment. To ensure that real Georgian cheese does not lose its quality, it should be stored in brine in a tightly closed glass container. In the refrigerator, its freshness can be preserved in this way for three months. If the product spoils, cracks, mold and dry crust will appear on it. Therefore, suluguni, like any natural product, is best eaten as quickly as possible, without waiting for the expiration date.

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The use of suluguni cheese in cooking

Suluguni is consumed both as an independent product and as an addition to all kinds of culinary masterpieces. It is able to highlight the taste of any dish, so it is actively used for salads, sandwiches and khachapuri. It is also added to soups, pies, and casseroles. Cheese goes well with vegetables, eggs, meat and seafood.

Frying breaded suluguni has become popular, as the process takes very little time, and the result is an excellent snack.

Harm of Suluguni cheese and contraindications

Doctors and nutritionists often warn about contraindications of suluguni, which can be harmful to health. They appear in the following cases:

• problems with the digestive system;
• lactose intolerance;
• diseases of the urinary system;
• renal failure;
• high blood pressure;
• allergic reactions to any component contained in the composition.

Despite the huge range of beneficial properties, the harm of cheese is also significant, especially when used in excessive quantities or if contraindications are not carefully studied.

Attention! Abuse of suluguni can provoke the formation of edema and cause fluid retention in the body.

Suluguni cheese: benefits

Caucasians have good health and live quite a long time. And this is largely due to the use of suluguni cheese in everyday life. Its benefits lie in the following aspects:

1. Cheese has a good effect on bones and the human musculoskeletal system. The presence of calcium and phosphorus strengthens bone tissue, thereby preventing osteoporosis and rheumatism.

2. If you eat suluguni cheese quite regularly (preferably daily), it has a positive effect on the cardiovascular system. The walls of blood vessels become strong, blood flow improves, preventing atherosclerosis and the formation of blood clots.

3. Metabolic processes are normalized in the body of a person who constantly consumes suluguni. They most often have normal pancreatic and thyroid secretion.

4. Suluguni has a beneficial effect on the skin and tissue joints. The skin looks young longer, smoother, has a uniform and fresh color, and silky to the touch.

Thanks to its beneficial components, this cheese satisfies the feeling of hunger, while the body easily absorbs nutrients and does not allow fat to be deposited in the body. Suluguni prevents dysbiosis, diarrhea, constipation and other intestinal problems.

How to choose and store Suluguni cheese correctly

To protect yourself from undesirable consequences, you should pay attention to several important criteria that will help you distinguish fresh from expired products on the counter:

• the color is cream or milky, occasionally a yellow tint is allowed, depending on the milk used;
• dense and elastic consistency with holes and dimples;
• slightly salty taste;
• faint sour milk smell.

If all production standards were taken into account during production, and the product meets all characteristics, then the cheese is of high quality and suitable for consumption.

In order for the cheese to bring maximum benefits, after purchasing or preparing it, you need to store it in a hermetically sealed container with brine for no more than 3 months. With a longer shelf life, the cheese will lose its beneficial properties and taste characteristics.

Suluguni cheese: benefits

Caucasians have good health and live quite a long time. And this is largely due to the use of suluguni cheese in everyday life. Its benefits lie in the following aspects:

1. Cheese has a good effect on bones and the human musculoskeletal system. The presence of calcium and phosphorus strengthens bone tissue, thereby preventing osteoporosis and rheumatism.

2. If you eat suluguni cheese quite regularly (preferably daily), it has a positive effect on the cardiovascular system. The walls of blood vessels become strong, blood flow improves, preventing atherosclerosis and the formation of blood clots.

3. Metabolic processes are normalized in the body of a person who constantly consumes suluguni. They most often have normal pancreatic and thyroid secretion.

4. Suluguni has a beneficial effect on the skin and tissue joints. The skin looks young longer, smoother, has a uniform and fresh color, and silky to the touch.

Thanks to its beneficial components, this cheese satisfies the feeling of hunger, while the body easily absorbs nutrients and does not allow fat to be deposited in the body. Suluguni prevents dysbiosis, diarrhea, constipation and other intestinal problems.