Cheese, also known as cheese, is a fermented dairy product with yellow color. Its properties are similar to ordinary yogurt. Both of them are made by fermentation, and also contain lactic acid bacteria which can be used for health care. However, the concentration of cheese is higher than yogurt, and it is similar to solid food, so its nutritional value is richer.
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Cheese, also known as cheese, cheese or cheese, is a fermented dairy product made by adding a proper amount of lactic acid bacteria starter and chymosin to milk or goat milk, solidifying protein (mainly casein) in milk through fermentation, removing whey, and aging for a certain period of time. About 10 kg of milk can be concentrated into 1 kg of cheese, which shows the high nutritional value of cheese.
The biggest nutritional value of dairy products is calcium and high-quality protein. Surprisingly, the calcium content in cheese is about 6-8 times that of ordinary milk, while the protein content is as high as 9 times that of milk. In other words, the calcium and protein content of 1 ~ 2 slices of cheese can be comparable to that of 1 bag of milk.
In addition, the contents of other nutrients in cheese, such as vitamins A, D and B produced by fermentation, are higher than those in milk. Of course, the fat content is 8 ~ 10 times that of ordinary milk, and the unit calorie is much higher than that of milk. Therefore, cheese can be called a "small treasure house" of nutrition.
For people who have a small appetite, drinking a glass of milk for breakfast is probably half full, while eating cheese does not occupy as much space in the gastrointestinal tract as milk, so they will not feel full, and it is more convenient, fast and efficient to ensure the intake of nutrients such as calcium and high-quality protein.
At the same time, cheese is a fermented product, which is also rich in probiotics. If you eat it regularly, it will be beneficial to improve the intestinal microecological balance.
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