It’s the same. In mainland China, it’s called cheese, but in Hong Kong and Taiwan, it’s called cheese according to the pronunciation.

Nowadays, some people also call it this way in pursuit of fashion.

Especially those cooing hosts, they are really disgusting!

1. What is cheese?

Cheese (one type is also called cheese) is a fermented milk product. Its properties are similar to common kefir. They are both made through a fermentation process. They also contain lactic acid bacteria that can provide health care, but the concentration of cheese

It is higher than yogurt, similar to solid food, and therefore has richer nutritional value.

Each kilogram of cheese products is concentrated from 10 kilograms of milk. It is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It is a purely natural food.

In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.

The most common theory about the origin of cheese is that it was invented by nomads.

They earlier stored fresh milk in cowhide backpacks, but the milk often fermented and turned sour after a few days.

Later, they discovered that sour milk would form lumps and turn into delicious cheese after being exposed to a cool and humid climate for several days, so this method of preserving milk spread.

Cheese has always been one of the staple foods of these nomadic peoples.

Although cheese is relatively shelf-stable, cheese is always in the fermentation process, so it will deteriorate if it takes too long.

Although this change is slow, there will come a time when cheese becomes inedible.

Nowadays, there are more and more types of cheese and ways to eat them.

In addition to making Western dishes, cheese can also be cut into small pieces and eaten directly with red wine, or added to steamed buns, bread, biscuits, hamburgers, or mixed with salads and noodles.

With the increasing number of foreign exchanges, more and more young people have a clearer understanding of the nutritional value of cheese.

Maybe you've ever eaten McDonald's cheeseburgers or Pizza Hut pizza. An important ingredient in these delicacies is cheese.

The cheeses currently on the market are mainly flakes, such as Guangming full-fat and low-fat cheese, which are produced by Guangming Dairy, a well-known domestic dairy manufacturing company, using high-quality fresh milk in Australia and processed at designated locations.

For students, office workers and other people who are in a hurry in the morning, sandwiching two slices of bread with a piece of cheese is a simple yet highly nutritious breakfast.

2. Cheese is more nutritious than milk and yogurt. Cheese is a dairy product with extremely high nutritional value. Each kilogram of cheese product is concentrated from 10 kilograms of milk, so its nutritional value is higher than that of milk.

By the same token, cheese has higher nutritional value than yogurt, which is also a fermented dairy product.

You'll find out through the comparison below.

Comparison table of nutritional value of cheese, yogurt and milk (all in 100 grams) (data from Feihua Health Network) Nutritional ingredients Cheese yogurt milk calories (kcal) 328 72 54 Protein (g) 27.5 2.5 3 Fat (g) 23.5 2.7

3.2 Carbohydrates (grams) 3.5 9.3 3.4 Vitamin A (micrograms) 152 26 24 Thiamine (mg) 0.06 0.03 0.03 Riboflavin (mg) 0.9 0.15 0.14 Niacin (mg) 0.62 0.2 0.1 Vitamin E (mg) 0.6 0.12

0.21 Cholesterol (mg) 11 15 15 Calcium (mg) 799 118 104 Magnesium (mg) 57 12 11 Iron (mg) 2.4 0.4 0.3 Manganese (mg) 0.16 0.02 0.03 Zinc (mg) 6.97 0.53 0.42 Copper (mg) 0.13 0.03 0.02

Phosphorus (mg) 326 85 73 Selenium (micrograms) 1.5 1.71 1.94 3. Nutritional characteristics of cheese The protein content in cheese is extremely high.

The current average daily calcium intake of Chinese people is only half of the necessary amount for the human body.

So calcium deficiency is a relatively common problem.

Food is the best way to supplement calcium, and dairy products are the best choice for food supplementation. Cheese is the dairy product with the most calcium.

In terms of calcium content, 250 ml of milk = 200 ml of yogurt = 40 g of cheese.

The calcium in cheese is easily absorbed, so cheese is one of the best foods for women during pregnancy or menopause and for teenagers and children with vigorous growth.

Cheese is rich in vitamin A. Vitamin A from natural pasture is converted into cheese, which can improve the body's ability to resist diseases, protect eye health and keep skin toned.

Cheese is rich in B vitamins, which can promote metabolism, enhance vitality and beautify the skin.

The lactic acid bacteria and their metabolites in cheese have certain health-care effects on the human body, which are beneficial to maintaining the stability and balance of normal flora in the human intestine and preventing constipation and diarrhea.