Nizhny Novgorod residents were told how to choose products for the Easter table

Nizhny Novgorod residents were told how to choose products for the Easter table. The recommendations were shared by the director of the Nizhny Novgorod branch of the FSBI “ARRIAH” Irina Petrova and the deputy head of the Nizhny Novgorod testing laboratory of the FSBI “ARRIAH” Lyubov Logatskaya during a press conference, which was attended by a journalist from the news agency “In the City N”.

When choosing eggs, you need to pay attention to the packaging: it should not be damaged. The shells of the eggs themselves should also be free of damage and contamination, including feathers or droppings. It is important to check the storage temperature and expiration date of the product.

At the same time, it is possible to accurately determine the quality of eggs only in the laboratory: only specialists will be able to find out whether they contain antibiotics or heavy metals. The method of determining the freshness of eggs, in which it is lowered into a glass of water, does not always work: even a fresh egg will float if air can enter the shell.

Read alsoThe price of the Easter table in the Nizhny Novgorod region has increased by almost 15%

When choosing cottage cheese for Easter, it is first recommended to pay attention to the label, which should contain information about net weight, composition, nutritional value, date of manufacture, conditions and shelf life. The packaging must also have the EAC mark.

Irina Petrova recommended refraining from buying cottage cheese at the market. She explained that in order to prepare a kilogram of cottage cheese, more than one liter of milk is required. At home, it can take several days to collect. As a result, during the preparation of cottage cheese, milk that is not of the first freshness may be added to it, and the shelf life of the finished product is about a week.

You need to understand how much milk you need to produce at home in order to prepare a sufficient amount of cottage cheese. In this case, you need to pay attention again to safety from a microbiological point of view. I recommend buying cottage cheese from trusted manufacturers and large chains. There, the product undergoes not only production control of the enterprise, but also inspection of the store network,” explained the head of the branch.

The quality of cottage cheese at home can only be checked by taste. More accurate studies are carried out by laboratories.

Irina Petrova warned that spoiled cottage cheese cannot be used even for making cheesecakes, since not all microorganisms die during heat treatment. The entry of these bacteria into the human body can affect his health.

Deputy head of the Nizhny Novgorod testing laboratory of the Federal State Budgetary Institution “ARRIAH” Lyubov Logatskaya said that when buying ready-made Easter cake, it is important to pay attention to the packaging: it must be clean, dry, and contain labeling. The structure of the cake should be uniform and the color uniform. The top of a good Easter cake is dry, without cracks or burnt areas. The closer the ingredients in the product are to homemade ones, the better the quality of the cake.

When purchasing flour, you need to make sure that the packaging is clean, dry and labeled. Before baking, it is recommended to smell and taste the flour: the smell should not be musty or sour, and the taste should not be bitter. High-grade wheat flour must be white without foreign lumps, impurities and insects.

Earlier it was reported that a 580-kilogram Easter cake and a 200-kilogram Easter cake would be prepared for Nizhny Novgorod residents.