Cheese (also known as cheese) is a fermented milk product whose properties are similar to those of common yoghurt. They are made through a fermentation process. They also contain lactic acid bacteria that can be taken care of, but the concentration of cheese Higher than yogurt, similar to solid food, the nutritional value is therefore more abundant. Each kilogram of cheese products is made up of 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins and other nutrients, is a natural food. In terms of process, cheese is fermented milk; in terms of nutrition, cheese is condensed milk.
Component description
Heat (kcal) 328 72 54
Protein (g) 27.5 2.5 3
Fat (g) 23.5 2.7 3.2
Carbohydrates (g) 3.5 9.3 3.4
Vitamin A (micrograms) 152 26 24
Thiamine (mg) 0.06 0.03 0.03
Riboflavin (mg) 0.9 0.15 0.14
Niacin (mg) 0.62 0.2 0.1
Vitamin E (mg) 0.6 0.12 0.21
Cholesterol (mg) 11 15 15
Calcium (mg)
Magnesium (mg) 57 12 11
Iron (mg) 2.4 0.4 0.3
Manganese (mg) 0.16 0.02 0.03
Zinc (mg) 6.97 0.53 0.42
Copper (mg) 0.13 0.03 0.02
Phosphorus (mg) 326 85 73
Selenium (micrograms) 1.5 1.71 1.94
The main raw material for making cheese is milk, which is a recognized nutritional good. About 1kg of milk is needed to make 1kg of cheese. Therefore, cheese is also called “milk goldâ€. In addition to high-quality protein, cheese also contains trace minerals such as sugar, organic acids, calcium, phosphorus, sodium, potassium and magnesium, iron, zinc and fat-soluble vitamin A, carotene and water-soluble vitamins B1, B2 and B6. , B12, niacin, pantothenic acid, biotin and other nutrients (Table 1), these substances have many important physiological functions. The content of protein in cheese is generally between 3% and 40%. Every 100g of soft cheese can provide 35% to 40% of an adult's daily protein requirement, and each 100g of hard cheese can provide 50% to 60%. Due to the need to remove whey (whose protein has a higher physiological potency) during cheese making, the biological value of cheese is lower than that of whole milk protein but higher than that of pure casein. The production of cheese in some new processes such as ultrafiltration can not eliminate whey, which increases the protein nutritional value of cheese. In addition, the Maillard reaction does not occur in cheese production. Therefore, the essential amino acids of cheese can be maintained from 91% to 97% of the original milk content. The production of cheese is subject to the fermentation of microorganisms. Under the action of chymase and the decomposition of proteases in microorganisms, proteins form amino acids, peptides, interphases, quinones and other small molecules, so they are easily digested and their protein digestibility reaches 96% to 98%. %. Others have reported that casein in milk gradually degrades into peptides and amino acids during the maturation of cheese. Some amino acids can further degrade under the catalysis of bacterial decarboxylase. Γ-aminobutyric acid is decarboxylated from glutamic acid, so many cheeses contain γ-GABA. The γ-GABA is a functional factor that has the effects of lowering blood pressure, anticonvulsant, analgesic, improving brain function, mental stability, promoting long-term memory, activation of renal function, and activation of liver function. Fat not only gives the cheese a good flavor and a fine taste, but also provides a portion of the body's energy needs. The digestibility in the body is 88% to 94%. In addition, cholesterol content related to fat content is also lower in cheeses, usually 0 to 100 mg/100 kg. In the production of cheese, most of the lactose is discharged with whey, and the rest also becomes lactic acid through fermentation. Therefore, cheese is one of lactose intolerance and optional nutrient foods for diabetics.
Cheese contains calcium, phosphorus, magnesium, sodium and other essential minerals. Due to the need of cheese processing technology, calcium ions will be added, so that the calcium content will increase and it will be easily absorbed by the body. Every 100g of soft cheese can meet the daily calcium demand of 30% to 40%, phosphorus daily demand of 12% to 20%. Every 100g of hard cheese can fully meet people's daily calcium demand, 40% to 50% of the daily phosphorus demand. Different varieties of cheese, the amount of added NaCl is also different, in recent years, because people are aware of high concentrations of Na + and some hypertensive diseases, so some manufacturers tried to use MgCl2 and KCl instead of NaCl, but the taste is not enough . In the process of making cheese, the casein of milk is condensed and the whey is discharged, so the cheese contains more fat-soluble vitamins, while the water-soluble vitamins are mostly discharged with whey; during the maturation of cheese, due to the The role of enzymes and microorganisms can synthesize vitamin B, niacin, folic acid, and biotin. The vitamin C content is negligible.