Cheese, also called "cheese", is a fermented dairy product. Generally, cheese is more common abroad. In China, cheese is a traditional food of the Mongolian and Kazakh people in the northwest. Cheese tastes a bit like yogurt. Cheese has high nutritional value and is rich in protein, calcium, vitamins and other nutrients. So what are the nutritional values ??of cheese? What impact does eating cheese regularly have on children's memory? Let’s take a look. Nutritional value of cheese:

The protein content in cheese is generally between 3% and 40%. Each 100g of soft cheese can provide 35% to 40% of an adult’s daily protein requirement. Hard cheese can provide 50% to 60%. Since whey (which contains whey protein with higher physiological potency) needs to be removed during cheese making, the biological value of cheese is lower than that of whole milk protein, but higher than that of pure casein. In some new processes such as ultrafiltration technology to produce cheese, whey can not be discharged, which improves the protein nutritional value of cheese. In addition, Maillard reaction does not occur during cheese production, so the essential amino acids in cheese can be maintained at 91% to 97% of the original milk content.

Making cheese requires fermentation by microorganisms. Under the decomposition of chymosin and proteases in microorganisms, proteins form small molecular substances such as amino acids, peptides, peptides, peptones, etc., so they are easy to digest, and their proteins The digestibility reaches 96% to 98%. Others reported that during the maturation stage of cheese, casein in milk gradually degrades into peptides and amino acids. Some amino acids can undergo further degradation reactions under the catalysis of bacterial decarboxylase. ?-Aminobutyric acid is derived from the decarboxylation of glutamic acid, so many cheeses contain ?-GABA.

GABA is a functional factor that can lower blood pressure, anticonvulsant, analgesic, improve brain function, stabilize the mind, promote long-term memory, activate kidney function, and activate liver function. Fat not only gives cheese a good flavor and delicate taste, but also provides part of the energy needed by the human body, with a digestibility of 88% to 94% in the body. In addition, the cholesterol content related to fat content is also lower in cheese, usually 0~100mg/100kg. During cheese production, most of the lactose is excreted with whey, and the rest is turned into lactic acid through fermentation. Therefore, cheese is one of the nutritional foods available for patients with lactose intolerance and diabetes.

Although the nutritional value of cheese is very high, it is best not to eat too much, especially at night, to avoid obesity in children. Many cheeses are not clean and hygienic. , so when we choose cheese, we must choose those produced by regular manufacturers and not those produced by small workshops.