Cheese ... It is unlikely that someone has not tried it and does not know what it is. Cheese is a product made from milk by exposure to milk-clotting enzymes. It is so common that almost every family uses it daily. There are hard cheese , soft cheese, pickled and processed cheeses. Consider the main ones in more detail, including their composition.
Many recipes use hard cheese. It is very popular among the population of our country. In most cases, the production of hard cheese consists in curdling milk with special enzymes obtained from the gastrointestinal tract of young cattle. However, there are technologies for producing this product using lactic acid bacteria.
According to the method of its production, hard cheese can be divided into two main groups: pressed cooked and not cooked. Classical representatives of the first are varieties Parmesan, Gruyere, Emmental, Beaufort and others. Cheese heads are usually large. They have a light color and small holes. Representatives of the undigested pressed group can serve such varieties as Edamer, Gouda, Mimolet, Cheddar. Hard cheese can also be classified by its fat content in dry matter. Most often it occurs with forty-five, fifty and fifty-five percent fat. Their ripening usually takes more than six months. They have a spicy, slightly sweet taste and sophisticated aroma. The longer the product matures, the sharper the taste it acquires.
The cheese market, in addition to these groups, also includes semi-hard and semi-soft cheeses. They differ in moisture content in fat-free mass - 53–63% for the former, and 61-68% for the latter. Whereas in hard cheeses these values are in the range of about 49-60%. The fat content in dry matter for semi-solid and semi-soft varieties ranges from 10-60 percent.
Cheese is a product of high nutritional value. It is rich in proteins and fats, it also contains minerals and vitamins. Since it is made from milk - a product of animal origin, all valuable substances are absorbed by the human body almost completely. It is also famous for its high content of calcium and phosphorus, which makes it a useful product necessary for any organism, especially for children.
Cheese contains a large amount of vitamins, among them vitamin A, which is necessary for vision, growth and good skin condition, vitamin D, necessary for growth. As well as essential B vitamins (B
1 , B
12 , B
2 and PP), which are involved in
energy metabolism, hematopoiesis and other no less important processes.
Energy value, that is, calorie content, depends on the content of fat in it. Thus, cheese is an incredibly
healthy product. However, its consumption in food should not be fanatical, since it contains salt in its composition, and also contains a large amount of fat, which can cause cardiovascular diseases.