Cheese is also called cheese and cheese. Its main raw material is milk, which is a fermented dairy product. It is very similar to yogurt in essence. Its production method is fermentation, which contains lactic acid bacteria and has a good health care function. Its concentration is higher than that of yogurt, and it has more nutritional value. Its shape is almost solid. Here is a detailed introduction to the characteristics and functions of cheese.

1. First of all, cheese contains trace mineral elements such as sugar, organic acids, calcium, phosphorus, sodium, potassium and magnesium. In northwest China, Mongolian, Kazak and other nomadic people take this as their staple food, and Xinjiang is commonly known as milk cake. The Netherlands exports the most cheese in the world.

2. Generally speaking, cheese is a golden milky or golden food made by adding enzymes or bacteria to milk after acidification, which contains concentrated protein, calcium and phosphorus, which are essential nutrients for human body.

3. Cheese is mainly composed of protein, lipids and other nutrients. Like milk, it is rich in minerals, such as calcium, zinc, vitamins A and B2. In addition, these nutrients are easily absorbed by the human body because they are all made by fermentation.