How to distinguish real cheese from fake, and how to distinguish between real and fake cheese

Here are a few ways to tell the difference between real and fake cheese:

1.Taste: Real cheese has a faint milky flavor, while fake cheese has a particularly strong flavor flavor.

2.Texture: Real cheese hardens over time, while fake cheese is always soft.

3.Heating: Real cheese will be as good as new cheese when it is sweltering in a pan, while fake cheese will melt away.

4.Appearance: Real cheese should be crumbled when slammed, while fake cheese is sticky together.

5.Ingredients: Distinguish between natural cheese and processed cheese through the ingredient list, the ingredient composition of natural cheese is generally relatively simple, the first position in the ingredient list is milk, and the back is usually fermentation bacteria or curd mold, salt and other ingredients.

The ingredient list of processed cheese is generally very long, and the ingredients in the ingredient list are often water or cream in the first place, and the proportion of cheese or cheese is not much, and there are sugar, milk powder, thickeners, pigments, flavors and other ingredients behind.

1. The taste of real cheese is not particularly strong and sweet, but a faint milky flavor, while the taste of fake cheese will have a particularly strong flavor and essence;

2. Real cheese gradually hardens with the time it takes to come out of the pan, while cheese made with plain yogurt or other ingredients is always soft;

3. Real cheese can be the same as new cheese when it is stuffy in a pot, while fake cheese on the market will melt away;

4. If the real cheese is slammed, it should be crumbled, not sticky.

1. The practice of cheese is similar to that of yogurt, both are made by fermentation, but the milk content in cheese is much higher than that of yogurt, so the nutritional value is also very high.

2. Cheese and cheese are almost the same, the only difference is that cheese can be drawn, while cheese is just a whole piece, in layman's terms, cheese is what cheese looks like after heating.

3. Most cheese is a high-protein nutritious food processed from cow's milk, which is generally yellow lumpy. Fake ones are not.

1. The taste of real cheese is not particularly strong and sweet, but a faint milky flavor. The fake cheese has a very strong flavor, but it has a bit of a greasy taste.

2. Real cheese gradually hardens with the time it takes to come out of the pan, while those fake cheeses that are not made with plain yogurt or something else are always soft.

3. Real cheese will be like new cheese when it is placed in the pot for a while, while the fake cheese on the market will slowly melt as the temperature rises in the pot.

4. Real cheese should be crumbled when slammed, while fake cheese will stick together when struck.

Cheese is usually divided into processed cheese cheese and natural cheese, natural cheese (cheese) is made of cow's or goat's milk as raw materials, added lactic acid bacteria and rennet, coagulated, filtered out of water, soaked in brine for three days, and then fermented for four to six months.

Processed cheese is made by breaking up several types of natural cheese, heating and dissolving them, and then cooling and solidifying.

The difference between the two is that the lactic acid bacteria in natural cheese are alive, while the lactic acid bacteria in processed cheese are dead. In addition, processed cheese has high moisture and is slightly thinner in nutrients.

However, the phosphorus content is higher; The advantage is that the quality is stable, easy to preserve, and because the smell has disappeared during processing, the taste is better, and there is no unacceptable strange taste.

But in fact, the weirder the taste of the cheese, the more expensive it is.

However, no matter what kind of cheese it is, it is rich in nutrients. They are the product of "concentrated" milk, so milk is just as nutritious.

The taste of real cheese is not particularly strong and sweet, but has a faint milky flavor.

Real cheese gets hardened with time coming out of the pan, while those that aren't made with plain yogurt or something else are always soft.

Real cheese will look like new cheese when left in a pot for a while, while fake cheese on the market will melt away.

Real cheese should be crumbled and not sticky.

Huangbo Hongbo, Cheda are all good choices, although many prices are cheap, it seems to be regenerative products such as reconstituted milk, which is not good for the human body. But real cheese may not be liked by Chinese people. But if you are used to it, it is recommended to have white cheese, salty, creamy, generally produced in Greece and Germany, which can be sprinkled with spicy powder and served with red wine.

The kind you are talking about is the flavor blended, and there is basically no way to distinguish it in appearance, so you can only rely on tasting. And the taste, if you eat it a few more times, you will be able to distinguish it naturally. And the cheese does not necessarily have a milky aroma, many varieties of cheese have a strange taste, like a kind of goat cheese tastes very light, and there is a smell of mutton.

1. Surface deterioration.

Some cheeses have to be spoiled to be delicious. If it's a whole piece of cheese, then cut off the green layer on the outside and you can still eat it. If it is shaved into shreds, then it cannot be eaten because it is already moldy.

These green hairs are not the same as the mold that grows from the fermentation of the cheese itself, this kind of mold can be harmful and bad for the body, so it is best not to eat it.

2. Color deterioration.

Fresh cheese is a white food (milk cheese), and its texture is relatively hard, but after they are spoiled, the color will change, and the texture will also become soft, the appearance is moldy, and there are blue mold spots and fine hairs, that is, it has spoiled.

3. Odor deterioration.

You can judge whether the milk is spoiled by the smell, because the normal cheese that has not spoiled has an attractive milky aroma, while the cheese after spoiling will have a sour smell, which means that the cheese has fermented and become sour, and there are a variety of bacteria in it, which is not suitable for further consumption.

1. The cheese will become very soft and soft, collapsing, and the taste is not good.

2. If the appearance is no different from what you just bought, just smell the taste, the cheese will have a strong milky smell. If you take a bite and find that the taste is different from what you used to eat, it is recommended that you throw it away, but what you often eat in the refrigerator will smell bad, so it is not bad. If you have a long hairy appearance, you should not eat it if you are not heavy or do not eat it.

Cottage cheese can be kept in the refrigerator for three to four days.

3. Long hair must be bad!

Shape: The original shape remains after the package is opened, there is no oil spillage, and the cream with a smooth surface is of good quality; If it is deformed, and the oil overflows, the surface is uneven, skewed, and the surrounding depression, etc., it is an inferior cream.

Color: High-quality cream transparent with a pale yellow color. Otherwise, it is inferior cream.

Nose: High-quality cream has a special aromatic aroma. If there is a sour or foul smell, it is spoiled cream.

Smoothness: When the high-quality cream is cut with a knife, the cut surface is smooth and does not show water droplets. Otherwise, it is inferior cream.

Temperature: Cream must be kept in a refrigerated facility at a suitable temperature of -5 to 5 degrees Celsius. Therefore, when purchasing, you should check whether the temperature of the refrigerated commodity display case and other refrigeration equipment meets the storage conditions below 10 degrees Celsius.

Taste: High-quality cream can be dissolved in the mouth without roughness; Otherwise, it is inferior cream.

Date: Depending on the date of manufacture, the flavor of the cream will not change within 6 months of storage below 10 degrees Celsius. (Source: Food Herald).