Cheese: nutritional values and manufacturing process
Cheese: nutritional values and manufacturing process
cheese: nutritional values and manufacturing process
Cheese is a popular food that is valued all over the world. It is made from milk and offers a variety of nutrients. In this article we will deal with the nutritional values of cheese and the manufacturing process.
ingredients of cheese
Cheese is a good source of protein, fat, vitamins and minerals. The exact nutritional values can vary depending on the type of cheese, but in general cheese contains the following (based on a 100-gram portion):
- protein: cheese contains a considerable amount of high -quality protein. Most cheese types contain between 20 and 30 grams of protein per 100 grams. The protein in the cheese delivers essential amino acids that are required for the structure and repair of tissue in the body.
- fat: cheese is also rich in fat. The amount varies depending on the type of cheese, but most contain about 20-30 grams of fat per 100 grams. The fat in the cheese can contain both saturated and unsaturated fatty acids.
- Calories: Cheese is relatively calorie due to its high fat and protein content. Most types of cheese contain between 300 and 400 calories per 100 grams.
- vitamins and minerals: cheese also contains various vitamins and minerals such as calcium, phosphorus, vitamin A, vitamin B12 and selenium. The exact amount varies depending on the type of cheese.
cheese production process
The production of cheese comprises several steps that can vary slightly depending on the type of cheese. In general, however, these are the basic steps in cheese production:
- milk collection: The manufacturing process begins with the collection of fresh milk. The type of milk used can vary, but most types of cheese are made from cow, sheep or goat milk.
- channels: To convert the milk into cheese, it is fermented with Lab. Lab is an enzyme that initiates the coagulation process. The milk is heated and the lab is added. As a result, the milk coincides and there are fixed components that are referred to as cheese bruchs.
- Cut and stir: The cheese break is then cut into small pieces to facilitate the drainage of the whey (liquid component of the milk). The fracture is also touched to ensure that it is heated evenly.
- drainage: The whey is drained and the cheese brake is further heated to reduce moisture. The exact temperature and time vary depending on the type of cheese.
- press: The cheese brake is placed in shapes and pressed to give the shape of the cheese and remove the rest of the whey. The pressure is gradually increased to remove excess moisture.
- salt: After pressing, the cheese is rubbed with salt to improve the taste and increase durability.
- maturation: The mature cheese is then taken to a maturation chamber in which it is stored for a certain period of time. The maturation can take a few weeks to several years, depending on the type of cheese. During the maturation time, the cheese develops its characteristic taste and texture.
- Packaging: After ripening, the cheese is put in suitable packaging to maintain its freshness and quality before it is offered for sale.
FAZIT
Cheese is a nutrient -rich food that contains a variety of nutrients such as protein, fat, vitamins and minerals. The production process of cheese comprises several steps such as milk collection, channels, cutting and stirring, drainage, pressing, salting, maturation and packaging. Each type of cheese has its own specific features that influence the taste, texture and nutritional value. Cheese is not only delicious, but also offers a good way to integrate important nutrients into the diet.
More about natural and healthy nutrition can be found in our advisory magazine ein-heilpraktiker.com