Compared with milk, the same amount of cheese, no matter what kind of nutrients are much higher than milk; Compared with yogurt, the concentration of cheese is higher. As for the once popular milk tablets, the nutritional value is even lower. I don't know how many times I have eaten them. In addition, cheese can avoid lactose intolerance and is more easily accepted by Asians.
Cheese is rich in fat-soluble vitamins and fat In the process of cheese making, most of the water-soluble vitamins in milk are discharged together with whey, so cheese is rich in fat-soluble vitamins. The fat in cheese keeps body temperature, protects internal organs, promotes the absorption of fat-soluble vitamins and increases satiety. Cheese is a concentrated fermented dairy product, which retains the essence of nutrients in milk. Each kilogram of cheese product contains 10 kg of milk protein, calcium, phosphorus and other nutrients needed by human body. The unique fermentation process of cheese makes its nutrient absorption rate as high as 96%-98%.
Cheese is the concentrated essence of milk. According to Nan Qingxian, executive director of China Dairy Association, the invention of cheese was actually accidental. Thousands of years ago, nomadic people marching in the desert could only store milk in cowhide backpacks, but milk often fermented and turned sour within a few days. Later, they found that yogurt would agglomerate after a few days in a cool and humid climate, which was not only convenient for storage, but also several times stronger than before by eating only a few pieces. So cheese was born.