There are all kinds of flavors, 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. make
In the process, chymosin is usually added to coagulate casein and acidify dairy products, and then the solids are 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
Hard solid or soft semi-solid will melt at high temperature, showing a viscous semi-liquid state.
Cheese can be divided into hundreds, milk source (the food eaten by dairy animals is also different), whether to use Pasteur disinfection method, cream
Content, bacteria and mold, processing methods and fermentation determine their shape, taste and taste. Cheese can be vanilla and fragrant.
Seasoning, or smoking. The yellow and red colors in cheese, such as red Leicester cheese, are due to the addition of the species of annatto.
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Extended data:
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.
It can increase the content of calcium and be easily absorbed by human body. Every 100g of soft cheese can meet 30% ~ 40% of the daily demand for calcium and phosphorus.
12% ~ 20% of the amount. 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? With some high
Blood pressure 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.
The most water-soluble vitamins are excreted with whey; In the ripening process of cheese, due to the action of various enzymes and microorganisms,
Vitamin B, nicotinic acid, folic acid and biotin can be synthesized. The content of vitamin C is very small and can be ignored.
References:
Baidu encyclopedia-cheese