Cheese is a common name of fermented milk products which has big variety of aroma, taste, structure, odor and shape.
There are more than 1000 kind of cheese in the world. It is estimated that the first cheese was produced by bucolics in Mesopotamia and Indus Canyon 8000 years ago.
Cheese is consumed in all over the world and has considerable nutritional value. We can explain the role of cheese in diet by discuss its nutritional elements.
Milk Fat
The amount of milk fat differs link to cheese type. Consumers generally prefer full-fat cheese. Because milk fat contribute cheese’s organoleptic properties. During cheese maturation. Milk fat is broken into fatty acids by lipase enzyme, the aroma increase and fat becomes more digestible. Full-fat cheese includes approximately 20-30% milk fat, so people who doesn’t have hearth-vascular disease and adolescences need to consume in in their daily diet.
Protein
Proteins make cheese nutritionally important. The quantity of protein in cheese differs with cheese type and processing method.
Cheese include 10% to 30% protein. This protein is derived from modified casein. During maturation proteins are broken into oligopeptides and amino acids. Protein degradation gives cheese’s structure and taste. The process of protein degradation is called as proteolysis and due to proteolysis proteins become more digestible.
In addition to high protein, amino acid composition also makes cheese nutritionally valuable. Cheese consists of essential amino acids.
Human body needs cheese for cell forming, maintaining, infection struggle. The protein necessity of body is more for kids, pregnant, nursing mother, body builders and navvy.
Human body needs approximately 45-50 mg protein/day. Almost half of this protein should be taken from animal origin foods. Because plantal foods do not include all essential amino acids.
Lactose
Lactose is a disaccharide known as milk sugar and exist only in milk. Caw milk consist of approximately 4.5 – 4.7 % lactose.
During cheese making, some part of lactose converts into lactic acid, some parts pass to whey. So cheese is not a carbohydrate source.
Lactose intolerance people can consume cheese freely. Cheese approximately include 1-3 g/100 g lactose.
Minerals and Vitamins
Cheese is rich in calcium and phosphor. 100 g soft cheese corresponds 30-40 % of daily calcium requirement and 12-20 % of daily phosphor requirement. On the other hand, hard cheese corresponds all daily calcium requirement and 40-50 % of daily phosphor requirement.
Cheese also include A,D,E and K vitamins but the quantity of them depends on the fat content. Vitamin B makes cheese important. Cheese is rich in B2, B6 and B12 vitamins.
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