Cheese (English: cheese), also known as cheese, cheese, transliteration of cheese, cheese, cheese, is the general name of many kinds of dairy cheese, with a variety of tastes, tastes and forms. It's a dairy product.

Cheese is made from milk, which is rich in protein and lipids. Milk sources include domestic cattle, buffalo, domestic goats or sheep. In the production process, chymosin is usually added to coagulate casein and acidify dairy products, and then the solid is separated and pressed into finished products.

Some cheeses are covered with mold on the surface or inside, which brings special flavor to cheese. According to different kinds, cheese can be a hard solid or a soft semi-solid at room temperature, and it will melt at high temperature, showing a viscous semi-liquid state.

Cheese can be divided into hundreds, and their shape, taste and taste are determined by milk source (the food eaten by dairy animals is also different), whether pasteurization is used, milk fat content, bacteria and mold, treatment method and fermentation. Cheese can be flavored with herbs, spices, or smoke. The yellow and red colors in cheese, such as red Leicester cheese, are due to the addition of cochineal seeds.

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Nutritional value—

Cheese contains essential minerals such as calcium, phosphorus, magnesium and sodium. Due to the need of cheese processing technology, calcium ions will be added to increase the content of calcium and be easily absorbed by the human body. Every 100g of soft cheese can meet 30% ~ 40% of daily calcium requirement and12% ~ 20% of daily phosphorus requirement. Every 100g of hard cheese can fully meet people's daily calcium demand and 40% ~ 50% daily phosphorus demand.

The amount of NaCl added varies with the variety of cheese. In recent years, due to people's awareness of high concentration of Na? It is related to some hypertension diseases, so some manufacturers try to use MgCl? And KCl instead of NaCl, but the taste is still insufficient.

In the process of making cheese, casein in milk is coagulated and whey is discharged, so cheese contains more fat-soluble vitamins, while most water-soluble vitamins are discharged with whey; In the ripening process of cheese, vitamin B, nicotinic acid, folic acid, biotin and so on can be synthesized due to the action of various enzymes and microorganisms. The content of vitamin C is very small and can be ignored.

References:

Baidu encyclopedia-cheese