Quote: “Milk fat used to be considered the most valuable component of milk. Nowadays, milk fat content is closely related to the amount of protein. milk with a high fat content also has a significant amount of protein."
I will definitely not make cottage cheese from 1% milk, water-water, what kind of protein is there.
And Belarusian milk is for me highly good. I always try to buy it.
In general, I have a negative attitude to low-fat dairy products, milk fat is very useful within reasonable limits, especially for women
As for the mass fraction of protein, then, in fact, the information on the packaging of dairy products suggests otherwise ... and Wikipedia too ("Skim milk").And there is a simple logic: if the mass fraction of fat has decreased, then the proportion of other components has increased.
If we talk about the value of milk fat: Who can argue, but is it always milk there? There is no "familiar cow", but there is a familiar neighbor who works at a dairy plant, and, you know (a well-known story), like everyone else you know from all sorts of different plants, he will tell you something ... In general, he buys milk non-greasy. You yourself know that all milk is first skimmed and then normalized to the specified values. Except what is sold under the name "Choice". By the way, I’m buying only the finest (I take it on faith that they’re not lying). Still, not all of them produce it - our dairy plant, by the way, no. But I didn’t see kefir from selected milk, and what kind of fat there is in it: Valuable milk or palm - no certainty.
And in the countryside, in most cases, do they make cottage cheese from unseparated or not skimmed milk? First, the cream is skimmed.
And finally, the economic component: we have significantly cheaper low-fat kefir. So it is much more interesting to do homemade "cheese making". In addition, they still eat cottage cheese with sour cream (by the way, yes: Normalized))), but butter is also very respected))
