Cheese (English: cheese), also known as cheese, cheese, cheese transliteration, cheese, cheese, is the general name of a variety of dairy cheese, with a variety of tastes, tastes and forms. It is a dairy product.

Cheese is made from milk, which is rich in protein and lipids. Milk sources include domestic cows, buffaloes, domestic goats or sheep. In the production process, chymosin is usually added to coagulate casein and acidify dairy products, and then solids are separated and pressed into finished products.

Some cheeses are covered with mold on the surface or inside, which gives cheese a special flavor. According to different kinds of cheese, it can be a hard solid or a soft semi-solid at room temperature, and it will melt at high temperature, showing a viscous semi-liquid.

Cheese can be divided into hundreds, and its shape, taste and taste are determined by the milk source (different foods are eaten by mammals), whether pasteurization is used, the fat content of milk, bacteria and molds, processing methods, fermentation and other factors. Cheese can be flavored with herbs, spices or smoke. The yellow and red colors in cheese, such as red Leicester cheese, are due to the addition of cochineal seeds.

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Nutritional value—

Cheese contains essential minerals such as calcium, phosphorus, magnesium and sodium. Due to the need of cheese processing technology, calcium ions will be added to increase the content of calcium, which is easy to be absorbed by the human body. Every 100g soft cheese can meet the daily calcium requirement of 30% ~ 40% and the daily phosphorus requirement of 12% ~ 20%. Every 100g of hard cheese can completely meet people's daily calcium demand and 40% ~ 50% daily phosphorus demand.

The amount of NaCl added varies with the type of cheese. In recent years, due to people's concern about high concentration of Na? It is related to some hypertension diseases, so some manufacturers try to use MgCl? KCl replaced NaCl, but the taste was still insufficient.

In the process of making cheese, casein in milk coagulates and whey is discharged, so cheese contains more fat-soluble vitamins, while most water-soluble vitamins are discharged with whey; In the process of cheese ripening, vitamin B, nicotinic acid, folic acid, biotin and so on can be synthesized due to the action of various enzymes and microorganisms. The content of vitamin C is so small that it can be ignored.

References:

Baidu encyclopedia-cheese