I. Introduction

(1) Cheese has many aliases, also called Cheese or cheese, or literally translated from English into cheese, cheese or cheese. It is a kind of food made by adding acid, enzyme or bacteria into milk. Cheese is usually made from milk, but there are also cheeses made from goat, sheep or buffalo milk.

(2) Bacteria reduce pH value and increase unique flavor. Most cheeses are milky white to golden yellow. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low-fat cheese made from modern skim milk is also available.

Second, efficacy.

(1) Cheese (one of which is also called cheese) is a fermented dairy product. Its properties are similar to ordinary yogurt. Both of them are made by fermentation process, and both contain health-care lactic acid bacteria. However, the concentration of cheese is higher than yogurt, and it is similar to solid food, so its nutritional value is richer.

(2) Every kilogram of cheese product is concentrated from 10 kg of milk, and it is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and it is a pure natural food. Technically, cheese is fermented milk; As far as nutrition is concerned, cheese is condensed milk.

(3) Cheese can be divided into processed cheese and natural cheese. In fact, we usually use it to hold bread. Make sandwiches. They can be seen everywhere on supermarket shelves. They are all processed cheese. In Europe, natural cheese is the mainstream of cheese, just like wine.

(4) Most of them have a long history. Up to now, the traditional hand-made spirit has been preserved to a great extent, and it changes with the changes of origin, climate, soil, pasture and altitude. The production process, formula and maturity are different, but it has a lot of knowledge and an ever-changing taste.