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10 terms

Cheese

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Milk Fat
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.
Protein
Cheese include 10% to 30% protein.During maturation proteins are broken into amino acids. Protein degradation gives cheese's structure and taste. Human body needs cheese for cell forming, maintaining, infection struggle. The protein necessity of body is more for kids, pregnant, and nursing mother.Human body needs approximately 45-50 mg protein/day. Almost half of this protein should be taken from animal origin foods.
Carbohydrates
0%all lactose change to lactic acid
Minerals & 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.hard cheese corresponds all daily calcium requirement and 40-50 % of daily phosphor requirement.

Cheese also include A,D,E and K vitamins. Vitamin B makes cheese important. Cheese is rich in B2, B6 and B12 vitamins.
Water
37 - 79%
Lactose
Lactose is known as milk sugar and exist only in milk. milk consist of approximately 4.5 - 4.7 % lactose. Cheese approximately include 1-3 g/100 g lactose.
Soft Cheese
Cream
Neufchatel
Romadur
Cottage Cream
Liptauer
Semi-Hard
Lancashire
Limburger
Muenster
Brick
Hard
Cheddar
Gruyere
Parmesan
Romano
Provolone
Edam
Gouda
Swiss
Herrgard
Emmental
Sapsago
Ripened
Stilton
Camembert
Roquefort
Gorgonzola
Gammelost