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Information About Cheese

Some Information Of Cheese

Cheese is a dairy product made from milk, produced in a variety of shapes, textures and flavors.

Throughout history, cheese has been an important part of the human diet, both as a dietary staple and a gourmet food.

In addition to being delicious, it is highly nutritious and very rich in several vitamins and minerals.

Protein

Cheese is an excellent source of protein

One thick slice of cheddar cheese (28 g) contains about 6.7 g of protein, which is similar to what you get from a glass of milk.

The majority of proteins in cheese belong to a family of milk proteins called casein.

Milk proteins are of excellent quality, rich in essential amino acids, and highly digestible.

Casein is the largest family of proteins in milk, the most abundant of which is alpha-casein.

It has some unique health effects and may promote lower blood pressure and increased absorption of minerals from the digestive tract 

Fat

The fat content of cheese is highly variable, depending on the type of cheese.

It can range from 1% in cottage cheese  to 34% or higher in cream cheese 

Cheese fat is highly complex, containing hundreds of different fatty acids 

It is very high in saturated fat (70%), but also provides a fair amount of monounsaturated fat.

Ruminant Trans Fats

Cheese contains a family of trans fats called ruminant trans fats or dairy trans fats.

Unlike trans fats found in processed foods, ruminant trans fats are considered to have health benefits when consumed in reasonable amounts.

The most abundant ruminant trans fats are vaccenic acid and conjugated linoleic acid, commonly abbreviated as CLA.

CLA appears to have several health benefits and may promote weight loss in overweight individuals.

However, large doses from CLA supplements may have harmful metabolic consequences 

Carbs

The carbohydrate content of cheese is very variable, depending on the brand, type, and stage of maturation.

The major carbohydrate in milk is lactose (milk sugar). During cheese production, some of the lactose is broken down into glucose and galactose.

However, the extent of lactose breakdown depends on the type of cheese.

Lactose tends to be low in aged cheese, such as cheddar , but higher in fresh cheese, such as cream cheese and cottage cheese.

Therefore, moderate consumption of well ripened cheese is usually well tolerated by those with lactose intolerance.

Vitamins and Minerals

Cheese is a concentrated source of vitamins and minerals.

This is not surprising, given that an entire cup of milk is used to produce 1 slice of cheese.

• Calcium: Cheese is among the richest dietary sources of calcium, which plays an essential role in bone health (14).
• Vitamin B12: Also called cobalamin, vitamin B12 is important for the function of the nervous system .
• Sodium: Added to cheese to increase shelf life and taste. Small amounts are naturally present in milk.
• Phosphorus: An essential mineral widely available in foods, especially processed foods, and its intake is high in the Western diet .
• Selenium: Cheese is a good source of selenium, a dietary mineral with several important functions in the body .
• Zinc: An essential trace element that serves a diversity of functions .
• Riboflavin: Also called vitamin B2. Cheese and other dairy products are the main dietary source of riboflavin in the Western diet 
• Vitamin A: One of the most abundant vitamins in milk fat.
• Vitamin K2: Cheese is often an excellent source of vitamin K2, also called menaquinone. Adequate intake of K2 is important in maintaining bone and heart health.
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How Cheese is Made

Cheese making is both art and science.

All cheese making starts with the coagulation of milk, forming so-called milk curds.

This is the process that separates milk into curds (solid components) and whey (liquid components).

Milk curds are mainly composed of casein protein and milk fat, with small amounts of water.

Milk coagulates when it comes into contact with acid, but this process can also be facilitated by adding enzymes.

The curds are then processed, heated, pressed, salted, drained of any remaining whey and cut into the desired shapes.

The last step is curing or ripening, which involves storing the cheese under specific conditions for a specified amount of time until it reaches maturation.

This process involves certain kinds of bacteria and fungi (molds).

Summary

Cheese is a highly popular food worldwide, produced in a variety of forms.

It is a rich source of high-quality protein, and may also be very high in fat.

In addition, it is an excellent source of several vitamins and minerals, especially calcium.

For this reason, it may cut the risk of both heart disease and osteoporosis when eaten in moderate amounts.