Choose natural cheese
Natural cheese is made from milk or goat's milk through fermentation, whey discharge and other processes, and its composition is very simple.
Processed cheese is reprocessed on the basis of natural cheese, with additional flavoring agents, milk powder, cream, etc., and the taste may be better.
"Natural cheese" should be the first choice, which is the source of the real flavor of cheese, otherwise it will be the taste of additives. Be sure to carefully check the product ingredient list. If the information in the ingredient list is only a few simple parts: pasteurized milk, edible salt, chymosin and fermenting bacteria (such as Streptococcus thermophilus), it is what we call "Natural Cheese". And if the cheese ingredient list in your hand is super long and has many other ingredients that you can't understand, then this kind of cheese basically belongs to "Processed Cheese".
Selective pasteurization
In addition, give priority to "pasteurization" of cheese for babies to reduce the risk of infection with Listeria and Salmonella.
Some cheeses are made from raw milk, but strict technological process can also prevent and inhibit the growth of bacteria. If you are worried about the cheese made of raw milk, it is recommended to choose pasteurized cheese as the safest.
Choose low sodium
Sodium is required by the national nutrition label, and most natural foods contain sodium. Therefore, although some foods are not salted, sodium is also indicated in the ingredient list.
The sodium content of different kinds of cheese is quite different. Mothers can choose it by looking at the NRV (nutrient reference value) in the ingredient list. Try to choose products with sodium within 30%NRV and sodium NRV lower than energy NRV.
However, the labels of some cheeses are not labeled as per 100g, but as per 1 serving, such as 25g or 28g, which makes you think that its sodium content is very low, but it is actually an illusion!
Selecting high calcium
Calcium is not a mandatory nutrient in China, so the labels on most cheese packages will not be clearly marked, but this does not mean that this cheese does not contain calcium. It's dairy products. They all have calcium!
As for the content of calcium, it can be inferred from the content of protein: calcium (mg)≈ protein (g)x30.