Efficacy: Dairy products are the best choice for calcium-supplemented foods, while cheese is the dairy product with the most calcium, which is easily absorbed. As far as calcium content is concerned, 250 ml milk =200 ml yogurt =40 g cheese. Cheese can enhance the body's ability to resist diseases, enhance metabolism, strengthen vitality, protect eye health and keep skin healthy. Lactic acid bacteria and its metabolites in cheese have a certain health care effect on human body, which is conducive to maintaining the stability and balance of normal intestinal flora and preventing constipation and diarrhea. Cheese is rich in fat and heat energy, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health. British dentists believe that eating some cheese with meals can help prevent dental caries. Eating food containing cheese can greatly increase the calcium content on the tooth surface, thus inhibiting the occurrence of dental caries.
Suitable for the crowd: everyone can eat cheese. Cheese is one of the best calcium supplements for pregnant women, middle-aged and elderly people, and teenagers and children with vigorous growth and development.
Dosage: 20g each time.
Tips: It is best not to eat fruit salad at the same time when eating pizza, because the calcium in pizza cheese will combine with substances such as fruit acid, which is not conducive to absorption. Cheese is high in calories, and it is easy to get fat if you eat too much. People who take monoamine oxidase inhibitors should avoid eating cheese.
Different methods, although both kinds of cheese are fermented, the following is very detailed.
Yogurt: Herdsmen generally don't like to drink milk, but they like to drink yogurt. There are two ways to make it: first, pour fresh milk into a large pot and boil it, then cool it in a ventilated place to ferment it and produce sour taste; The other is to put fresh milk in the sun or in a place with high temperature, so that it is heated and fermented to produce sour taste, which becomes yogurt.
Milk tea: It is a traditional hot drink of Mongolian people. Made of brick tea water and fresh milk. Add a little salt when drinking, or soak fried rice and dairy products in butter. You can drink it all day. It has the effects of warming stomach, quenching thirst, relieving hunger and helping digestion. It can not only make soup, but also entertain guests.
Milk skin: pour fresh milk into the pot and simmer slowly. When a layer of waxy fat condenses on its surface, lift it with chopsticks and hang it in a ventilated place to dry. This is the milk skin. The production method is similar to that of yuba. Milk skin is a fine product in dairy food. Pure flavor and rich nutrition.
Butter: Also called cream. Pour yellow fresh milk into a bucket, ferment it into yogurt, stir it with a pestle to separate white fat, filter out the dregs, put it on a warm fire, evaporate the water, wait until the color gradually changes from white to yellow, and then cool it to get ghee. Butter has a unique taste and high nutritional value, and can be drunk for both Chinese and western meals.
Cheese: it is a kind of yogurt with white butter. It is boiled with low fire, put into a cloth bag, squeezed out sour water, broken and dried. Hard and sweet, it is one of the favorite milk foods of Mongolian people.
Milk tofu is the favorite dairy product of Mongolian people, which is not only nutritious, but also delicious and hunger-resistant. It is usually eaten with milk tea, and the famous "Chagan Hulude" white milk tofu is made more carefully. It is said that it was a tribute of Beijing in its early years.
Inner Mongolia specialty Ili xian cheese
Yili Group is the first enterprise in the national food industry to pass the ISO9002 international quality system certification. More than 39 products 100 varieties produced by the company have passed the green food certification of the National Green Food Development Center. In 2003, Yili launched the full hardcover Yili cheese series, which is more delicious, nutritious, rich in flavor, first-class in taste and beautifully packaged! ! ! Cheese is rich in vitamins A 1, B 1, B2, vitamin C, vitamin D and minerals such as iron, calcium and zinc. There are also nutrients such as milk fat, protein and lactose, which are healthy and natural delicious food. ★ Yili mellow milk cake newly listed in Yili ★5 yuan160g ★ Shelf life: 8 months ★
Mellow milk cake (melon flavor)160g mellow milk cake (original flavor)160g mellow yogurt cake (apple flavor)160g mellow yogurt cake (original flavor)160g mellow yogurt cake.
★ China milk skin ★1each piece in 3 yuan100g ★ The shelf life is 6 months★ The taste of milk skin is neither sour nor sweet, only rich milk flavor-super rich-crisp, which is completely different from the soft taste of cheese. Erie fresh cheese ● per box140g per box 15 yuan.
Extract the nutritional essence of high-quality pure fresh milk.
Specially designed for middle school students, the milk is rich, fresh and pure.
Pure fresh milk protein and essential fatty acids are easily digested and absorbed by international professional technology.
The fat content is only 1/5 of butter.
★ Yili milk tea powder ★ 200g 6 yuan ★ Shelf life 10 month ★● The product maintains the traditional ethnic flavor, with rich milk and tea fragrance and a long aftertaste. Yili and Mengniu milk tea powder have loose granules and strong instant ability, which are excellent gifts for relatives and friends.
● Rich nutrition: Yili and Mengniu milk tea powder are rich in nutrients such as protein, fat and carbohydrates.
Fresh taste and more fashionable charm make you feel relaxed and warm after intense work.
● According to the nutritional needs of modern people, it should be distributed reasonably and balanced in an all-round way, so that the nutrition can be fully absorbed and the health can be maintained while maintaining a good posture.
● Yili milk tea powder (salty) Yili fragrant rice milk tea powder (salty), with rich milk fragrance, is more suitable for ladies to drink.
★ Yili Xinjia Camellia oleifera ★ 300g 8 yuan ★ Shelf life is 6 months ★● Ingredients: bovine bone marrow oil, high-quality flour, vegetable oil, bean flour, walnut kernel, black sesame, white sesame and peanut powder, melon seeds (both sweet and salty) ● Shelf life: 6 months ● Net content: 300g.
Features: pure taste, rich nutrition, convenient to eat, suitable for all ages.
● Edible method: 1: 6. Add boiling water and mix well to drink.
Product features: brownish yellow color, milky white, thin juice, rich taste, salty and sweet taste and rich nutrition.
★ Yili milk powder tablets ★ 13 yuan box (10 board)180g ★ Shelf life is 6 months ★★★ Mengniu China cheese ★100g /5 yuan ★ Shelf life is 8 months ★ Mengniu cheese continues the consistent rich style of Mengniu dairy products ~ ~ similar to toffee, with soft taste ~. There is nothing to say about the taste ~ ~ Taste introduction: original flavor-light sweet but not sour, rich cheese yogurt-sweet and sour, suitable for greedy cat sesame seeds who like yogurt-and the only difference between the original flavor and the original flavor is that sweet sesame cantaloupe is added to the cheese-the sweetness of fruit is combined with rich milk flavor, and the light green cheese looks good and has an appetite ~ ~
● ⌒● Inner Mongolia specialty-Mengniu cheese 4 yuan ◢ ◣125g shelf life is 8 months ★ Sesame milk bar: unique sesame flavor ★ Hami melon milk brick: delicate taste, unique peach taste suitable for children ★ Yogurt cheese: delicate taste, rich milk flavor, sweet and sour taste ★ Sweet orange milk cake: delicate taste. Light ★ China milk hardcover cheese 12 taste ★140g 4 yuan ★ shelf life 10 month ★ taste: cream Dan, egg yolk crisp, milk treasure, milk powder, yogurt stick, chocolate cheese, milk moon cake, milk cake, taro cheese, banana diced milk, sesame milk skin and sweet orange milk brick. ★ Tereda cream fried rice ★150g 4 yuan★ Fried rice is the staple food of Mongolians. In Mongolian, fried rice is called "Huliebuda", which is made of millet by steaming, frying and grinding. In daily life, herders can't live without tea and rice for a day. Because fried rice is their traditional food, in Mongolian families, both men, women and children like to eat fried rice. When eating, put rice in a bowl, soak it in milk tea until soft, and mix it with milk food, or mix it with cream and sugar, or cook fried rice porridge with fresh milk, and also like to cook fried rice porridge. You can also chew it dry. Fried rice is delicious and hungry, and it is easy to eat. Mongolian compatriots have the saying "wear skin to keep warm and eat millet". In daily life, herdsmen go out to graze and hunt, and fried rice is an essential food. This habit continues to this day. ★ Xilinhot milk tofu ★ 500g 18 yuan ★ All kinds of milk foods produced in Inner Mongolia are refined from pure fresh milk from natural pastures in Inner Mongolia. Regular consumption can fully supplement the nutrients needed by the human body every day, and its various nutrients are easily absorbed by the human body, which is extremely beneficial to ensuring human health. Inner Mongolia milk food has the characteristics of high nutrition, good absorption and convenient eating, and is a perfect nutritious food that consumers can enjoy anytime and anywhere.
★ Authentic original beef jerky, a special product of Inner Mongolia ★ Each bag 150g, 18 yuan has a shelf life of 6 months. This product is collected from Kemi grassland in Inner Mongolia, with beef as raw material. It adopts Mongolian national flavor and is refined by modern advanced production and processing. It has the characteristics of high protein, low fat, unique flavor and rich nutrition, and is suitable for the taste of the public. It is an excellent gift for traveling and giving to relatives and friends, and it is also a delicious food and snack food on the wine table. This is real beef.
Ingredients: selected beef pieces, iodized salt and seasoning.
1. What is cheese?
Cheese (one of which is also called cheese) is a fermented dairy product. Its properties are similar to ordinary yogurt. They are all made by fermentation process, and they also contain lactic acid bacteria which can be used for health care. However, the concentration of cheese is higher than that of yogurt, which is similar to solid food, so its nutritional value is more abundant. Each kilogram of cheese products is concentrated from 10 kg of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. This is a pure natural food. Technically, cheese is fermented milk; As far as nutrition is concerned, cheese is condensed milk.
The origin of cheese is generally believed to be invented by nomadic people. They used to store fresh milk in cowhide backpacks, but after a few days, the milk often turned sour. Later, they found that yogurt would agglomerate and turn into delicious cheese after a few days in a cool and humid climate, so this method of preserving milk was spread. Cheese has always been one of the main foods of these nomadic people.
Although cheese is storable, it is always in the process of fermentation, so it will go bad if it takes too long. Although this change is slow, cheese will become inedible one day.
Nowadays, the types and eating methods of cheese are more and more abundant. In addition to making western-style dishes, cheese can also be cut into small pieces and eaten directly with red wine. It can also be eaten with steamed bread, bread, biscuits and hamburgers, or mixed with salads and noodles. With the increasing foreign exchange, more and more young people have a clearer understanding of the nutritional value of cheese. Maybe you have eaten cheeseburgers from McDonald's and Pizza Hut. One of the important ingredients in these foods is cheese.
At present, the cheese on the market is mainly flaky, such as bright full-fat cheese and low-fat cheese. Bright Dairy, a famous dairy manufacturer in China, is made of Australian high-quality fresh milk, which is especially suitable for students and office workers who are in a hurry in the morning. Two pieces of bread and a piece of cheese are a simple and nutritious breakfast.
Secondly, cheese is more nutritious than milk and yogurt.
Cheese is a kind of dairy product with high nutritional value. Each kilogram of cheese products is concentrated from 10 kg of milk, so its nutritional value is higher than that of milk. Similarly, the nutritional value of cheese is higher than that of yogurt, and it belongs to fermented dairy products. You will find this through the following comparison.
Comparison table of nutritional value of cheese, yogurt and milk (all recorded as100g) (data from Hua Fei Health Network) Nutritional components of cheese, yogurt and milk.
Heat (kcal)
Protein 27.5 2.5 3
Fat (g) 23.5 2.7 3.2
Carbohydrate (g)
Vitamin A (μ g) 152 26 24
Thiamine (mg) 0.06 0.03 0.03
Riboflavin (mg) 0.9 0. 15 0. 14
Nicotinic acid (mg) 0.62 0.2 0. 1
Vitamin E (mg) 0.6 0. 12 0.2 1
Cholesterol (mg) 1 15 15
Calcium (mg) 799 1 18 104
Magnesium 57 12 1 1
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)
Selenium (μ g)1.51.711.94
Third, the nutritional characteristics of cheese
Protein content in cheese is extremely high.
At present, the average daily calcium intake of China people is only half of the amount needed by human body. So calcium deficiency is a common problem. Food is the best way to supplement calcium, and dairy products are the best choice for food to supplement calcium. Cheese is the dairy product with the most calcium. As far as calcium content is concerned, 250 ml milk = 200 ml yogurt = 40 g cheese. Calcium in cheese is easy to be absorbed, so cheese is one of the best foods for pregnant or menopausal women and growing teenagers and children.
Cheese is rich in vitamin A. Vitamin A in natural pasture can be converted into cheese, which can improve human body's ability to resist diseases, protect eye health and keep skin healthy.
Cheese is rich in B vitamins, which can improve metabolism, enhance vitality and beautify skin.
Lactic acid bacteria and its metabolites in cheese have a certain health care effect on human body, which is conducive to maintaining the stability and balance of normal intestinal flora and preventing constipation and diarrhea.
Cheese is rich in fat and heat, which makes it easy to get fat, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health.
It is worth noting that the nutritional components of cheese will vary with different processing methods. There is no fixed food!
Fourth, what should I do if my stomach swells after drinking milk? Eat cheese!
Fresh milk can make some people bloat, because these people lack enzymes that can digest lactose in their gastrointestinal tract. When drinking milk, the small intestine can't digest lactose, and lactose enters the large intestine and is fermented by bacteria, resulting in abdominal distension and diarrhea. Medically, it is called lactose intolerance. This situation is very common in China.
There are two ways to deal with this problem. One is to eat cheese products that contain no or little lactose. There is almost no lactose in cheese, and all lactose has been converted into lactic acid during fermentation. Lactic acid will not cause problems such as "intolerance". Another way is to drink yogurt. Most lactose in yogurt will also be converted into lactic acid, which can reduce the occurrence of "intolerance". However, it should be reminded that cheese contains a lot of saturated fat and heat energy, so it is not suitable for eating too much, especially for people who want to lose weight. Besides, the price of cheese is much more expensive than yogurt or milk.
Five, cheese is a monster
People who take monoamine oxidase inhibitors should avoid eating foods rich in tyramine acid that can be preserved for a long time, such as cheese and wine. Pay attention to foods containing tyramine acid. Generally, the longer it is stored, the more tyramine acid it contains.
Monoamine oxidase inhibitors (MAO inhibitors) are a kind of drugs that can be used to treat depression and occasional hypertension.
Sixth, eat cheese to supplement calcium to protect teeth.
British dentists say eating some cheese with meals can help prevent dental caries. Eating food containing cheese can greatly increase the calcium content on the tooth surface, thus inhibiting the occurrence of dental caries.
Dr Jeff Craig of the British Dental Journal said: Eating cheese raw or after cooking can protect teeth. Pasta and chicken food containing cheese can increase the calcium content of tooth surface, enhance the hardness of tooth surface and prevent dental caries. ("Market News")
7. Cheese on the domestic market now.
Internationally, about 30% of fresh milk is used to produce cheese. The annual demand in China is estimated to be over 5,000 tons, but the output of cheese in China is only about 1.08 tons. In the past, there were two joint ventures in Beijing to produce cheese, but due to the cost of raw milk and the market, the production stopped. At present, only Knight Dairy Co., Ltd. in Baotou, Inner Mongolia is producing several kinds of cheese.
In recent years, some imported cheese products with good quality have appeared in large supermarkets in China, and started to guide the fashion trend of eating cheese. Among them, Health Care Ran (Tianjin) Food Co., Ltd. is a wholly foreign-owned enterprise specializing in the production of cheese, and has introduced a series of "walter bagehot" cheeses which are loved by China people and suitable for China people: breakfast cheese, growing cheese, daily cheese, stick cheese, hamburger cheese slices and so on.
Eight, cheese products will become a hot spot of consumption.
The author thinks that cheese production in China will become a new consumption hotspot in the next few years for the following reasons:
From the perspective of food processing, the demand for whey products will stimulate the production of cheese and casein. With the wide application of whey products in baked goods, cold food and milk drinks, the whey products imported from China are increasing year by year. Whey is a by-product of cheese and casein production, and the demand for whey is bound to promote the production of cheese and casein.
From the perspective of dairy competition, major domestic dairy producers have realized that cheese and fermented dairy products are the next hot spot in the market after the milk powder war and the liquid milk war. For example, Shanghai Guangming, Heilongjiang Long Dan, Wandashan and other dairy enterprises have arranged human and material resources to carry out research and development of related products.
From the perspective of food consumption, food consumption habits certainly have their difficulties, but sometimes they change faster than expected. Judging from the young people's eagerness for foreign fast food, the author thinks that China people will accept cheese, as long as there are enough varieties of cheese and these cheeses are enough to satisfy the appetite of China people.
Application of Lactase in Cheese
Fresh cheese, that is, farm cheese and quarks made of defatted curd. The degree of hydrolysis is about 50%. It can be treated at low temperature (4℃ overnight) or 35℃. Hydrolysis leads to faster acid production (20% ~ 25%) and better dehydration shrinkage. Less broken curd or fine debris. It is reported that due to various influences of hydrolysis, 5% ~ 10% is a high recovery rate. Soft cheese curd is considered to be better absorbed, and accessories are allowed to be added to foods with large addition.
Processed cheese, such as Saida cheese, soft buttermilk, Parmesan cheese and blue cheese, needs a degree of hydrolysis of 40% ~ 60%. In addition, the initial acid forms quickly, and the PH value is slightly higher at the end of production, which will produce a large number of more active bacteria. These changes lead to faster ripening of cheese and higher yield in some cases. For example, Saida cheese can achieve the characteristics of structure, flavor and maturity that cheese made by original technology can achieve in six months within three months.
/kloc-0 0. Italian cheese
Cheese quality assurance
To tell the truth, the variety of Italian cheese is slightly worse than that of France, and the export volume is not as good as that of the Netherlands, but several kinds of cheese are very famous and essential in western food. Among them, Parma cheese is the first kind, which is a kind of cheese, named after its origin in Parma. There are many grades of Pamigliano, and the best one is Pamigliano Reggio, which is only produced in a few specific places in Reggio Emilia, which means it is the same as the specific producing area of wine. This kind of Pama Johnny is shaped like a drum, with a burnt yellow skin, dry and hard, and the side is marked with the origin, quality mark, production date and so on. After cutting, the inside is milky white (originally made of milk) and very dense, unlike Dutch and Swiss cheese with many holes. Take a bite, the taste is very strong and unforgettable. It can be eaten in many ways. The most common method is to grind it into powder and sprinkle it on noodles. The more you eat, the more fragrant it will be-Note: Only when eating seafood noodles, you must never put cheese, because the smell of cheese will destroy the freshness of seafood-you can also cut it directly and eat it after the first course and serve it as the second course. Generally speaking, there are two kinds of cheese in Italian families: one is a special knife for cutting hard cheese, which looks like a small shovel, but its head is pointed; There is also a washboard for rubbing cheese powder. Especially the latter, no one is unprepared. PARMIGIANO has a far-reaching influence in Italy and is an indispensable condiment on the table of every household. Some local workers even went on strike because the parmesan cheese in the canteen was not delicious. But many people in China can't accept it, saying that there is something fishy in it. I once invited a friend over for spaghetti. He saw me sprinkle a lot of spaghetti on my spaghetti. He was curious and wanted to try it, but I suggested that he wait until he finished eating. Fortunately, he did it, because he didn't even swallow a bite, so he repeatedly called it fishy and refused to eat any more. I like this kind of thing very much myself. Every time I go to Italy or a friend comes from Italy, I bring back some of this cheese. I especially want Parmesan cheese.
Mozzarella cheese
Another world-famous cheese is the mozzarella cheese made of water emulsion that I mentioned earlier. It is produced in southern Italy, and it is fat and soft in water. It is indispensable for making pizza. Mozzarella cheese can also be mixed with salad. The simplest and most delicious one is called Caprice, which is made by mixing tomatoes and mozzarella slices, adding two basil leaves and pouring a wisp of extra-pure olive oil. When I lived in my boss's house in Naples, their footmen rested every Thursday and Sunday, and the boss's wife cooked some simple meals for dinner that day. Once she made Caprice, and she was very impressed: tomatoes came from a famous tomato producing area near Naples. They were big, sweet and fresh, and they were just picked that morning; Mozzarella cheese is also a fresh and excellent product I just bought that day. Two kinds of products are sliced, two pieces of basil are placed on it, and a strand of freshly squeezed olive oil from a friend's farm is poured on it, red, white, green and yellow, which makes people's index fingers move! His little bitch Louisa eats everything, smelling the fragrance all the time, sticking out her tongue, panting and coveting my plate, but she dare not make a move. She just sat there and stared at me. I'm usually kind to her, but this time I'm a little stingy. Eating a plate is not enough. I cut some mozzarella cheese, tore some fresh bread and dipped it in the spilled milk. I occasionally glance at poor Louisa and cut a small piece for her. She can't wait to bite my finger!
There is another variation of mozzarella called Scamozzarella, also called smoked mozzarella, which is darker than mozzarella, tougher to eat and heavier in taste, just like tender tofu and old tofu. The most typical way to eat Ska Molza is to cut it into thick slices and bake it on both sides of the iron plate. The outside is brown, a little brittle, while the inside is semi-liquid, which tastes q and smells good when bitten. This is the best practice in Puglia. There is another way to eat it, that is, slice it, sandwich it between two pieces of toast, wrap it in egg liquid and fry it. It's delicious, but it's too greasy. It was Thursday and the boss's wife cooked for herself. She specially asked me in advance if I wanted to eat this piece of fried bread, otherwise there were steaks to choose from. Because I haven't tasted it, it's not big, so two tablets will do. As a result, one piece was swollen, and the boss's wife helped me remove the other piece.
Generally, the soft cheese bought in China is called cream cheese. In foreign countries, commonly used cheeses are generally hard, most of them are cheddar cheese, yellow or white, and some are yellow and white called marble cheese. Italian cheeses mentioned above generally fall into this category. There is also a kind of cottage cheese, which is relatively moist, but not as smooth as cream cheese, but like something chopped in milk. This kind of cheese has the highest protein content, but the least calories and fat, so it is suitable for dieters.
I hope it will be adopted and helpful to you!