What is "cheese"

The mainland is called cheese, and Taiwan Province Province is called cheese by pronunciation. Now some people call it that to keep up with the fashion. Especially those angry hosts, disgusting!

1. What is cheese?

Cheese (one of which is also called cheese) is a fermented dairy product. Its properties are similar to ordinary yogurt. Both of them are made by fermentation process, and they also contain lactic acid bacteria that can be used for health care. However, the concentration of cheese is higher than yogurt, and yogurt is similar to solid food, so its nutritional value is richer. Each kilogram of cheese products is concentrated from 10 kg of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. This is a pure natural food. Technically, cheese is fermented milk; As far as nutrition is concerned, cheese is condensed milk.

The origin of cheese is generally believed to be invented by nomadic people. They used to store fresh milk in cowhide backpacks, but the milk often turned sour after a few days. Later, they found that yogurt would agglomerate and turn into delicious cheese after being left in a cool and humid climate for a few days, so this method of preserving milk spread. Cheese has always been one of the main foods of these nomadic people.

Although cheese is storable, it is always in the process of fermentation, so it will go bad if it takes too long. Although this change is slow, cheese will become inedible one day.

Now there are more and more kinds of cheese and ways to eat it. Besides making western food, cheese can also be cut into small pieces and served directly with red wine. You can also eat it with steamed bread, bread, biscuits and hamburgers, or mix it with salads and noodles. With the increasing foreign exchange, more and more young people have a clearer understanding of the nutritional value of cheese. Maybe you have eaten cheeseburgers from McDonald's and Pizza Hut. One of the important ingredients of these foods is cheese.

At present, the cheese on the market is mainly flaky, such as bright full-fat cheese and low-fat cheese. Bright Dairy, a famous domestic dairy company, is made of Australian high-quality fresh milk, which is especially suitable for students and office workers who are in a hurry in the morning. Two pieces of bread and a piece of cheese are a simple and nutritious breakfast.

Second, cheese is more nutritious than milk and yogurt.

Cheese is a kind of dairy product with high nutritional value. Every kilogram of cheese products is concentrated from 10 kg of milk, so its nutritional value is higher than that of milk. Similarly, the nutritional value of cheese is higher than that of yogurt, and it belongs to fermented dairy products. You will find this through the following comparison.

Comparison table of nutritional value of cheese, yogurt and milk (all recorded as 100g) (data from Hua Fei Health Network) Nutritional components of cheese, yogurt and milk.

Heat (kcal) 328 72 54

Protein (g) 27.5 2.5 3

Fat (g) 23.5 2.7 3.2

Carbohydrate 3.5 9.3 3.4

Vitamin A (μ g) 152 26 24

Thiamine (mg) 0.06 0.03 0.03

Riboflavin (mg) 0.9 0. 15 0. 14

Nicotinic acid (mg) 0.62 0.2 0. 1

Vitamin E (mg) 0.6 0. 12 0.2 1

Cholesterol (mg)111515

Calcium (mg) 799 1 18 104

Magnesium 57 12 1 1

Iron (magnesium) 2.4 0.4 0.3

Manganese (magnesium) 0. 16 0.02 0.03

Zinc (magnesium) 6.97 0.53 0.42

Copper (magnesium) 0. 13 0.03 0.02

Phosphorus (mg) 326 85 73

Selenium (μ g)1.51.71.94

Third, the nutritional characteristics of cheese

Protein content in cheese is extremely high.

At present, the average daily calcium intake of China people is only half of the amount needed by human body. So calcium deficiency is a common problem. Food is the best way to supplement calcium, and dairy products are the best choice for calcium supplementation. Cheese is the dairy product with the highest calcium content. As far as calcium content is concerned, 250 ml milk = 200 ml yogurt = 40 g cheese. Calcium in cheese is easily absorbed, so cheese is one of the best foods for pregnant women or menopausal women, as well as teenagers and children who are growing vigorously.

Cheese is rich in vitamin A. Vitamin A in natural pasture can be converted into cheese, which can improve human disease resistance, protect eye health and keep skin healthy.

Cheese is rich in B vitamins, which can improve metabolism, enhance vitality and beautify skin.

Lactic acid bacteria and its metabolites in cheese have a certain health care effect on human body, which is conducive to maintaining the stability and balance of normal intestinal flora and preventing constipation and diarrhea.

Cheese is rich in fat and heat energy, which makes it easy to get fat, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health.

It is worth noting that the nutritional components of cheese will vary with different processing methods. There is no fixed food!

Fourth, what should I do if my stomach swells after drinking milk? Eat cheese!

Fresh milk causes bloating in some people because these people lack enzymes that can digest lactose in their gastrointestinal tract. When drinking milk, the small intestine cannot digest lactose, and lactose enters the large intestine and is fermented by bacteria, resulting in abdominal distension, diarrhea and other symptoms. Medically, it is called lactose intolerance. This situation is very common in China.

There are two ways to deal with this problem. One is to eat cheese products that contain no or little lactose. There is almost no lactose in cheese, and all lactose has been converted into lactic acid during fermentation. Lactic acid will not cause problems such as "intolerance". Another way is to drink yogurt. Most lactose in yogurt is also converted into lactic acid, which can reduce the occurrence of "intolerance". However, it should be reminded that cheese contains a lot of saturated fat and heat energy, which should not be eaten too much, especially for people who want to lose weight. And the price of cheese is much more expensive than yogurt or milk.

Five, cheese is a bogey

People who take monoamine oxidase inhibitors should avoid eating foods rich in tyramine acid that can be preserved for a long time, such as cheese and wine. Pay attention to foods containing tyramine acid. Usually, the longer the storage time, the more tyramine acid it contains.

Monoamine oxidase inhibitors (MAO inhibitors) are a kind of drugs that can be used to treat depression and occasional hypertension.

Sixth, eat cheese to supplement calcium and protect teeth.

British dentists say eating some cheese with meals can help prevent dental caries. Eating food containing cheese can greatly increase the calcium content on the tooth surface, thus inhibiting the occurrence of dental caries.

Dr Jeff Craig of the British Dental Journal said: Eating cheese raw or after cooking can protect teeth. Pasta and chicken food containing cheese can increase the calcium content of tooth surface, enhance the hardness of tooth surface and prevent dental caries. ("Market News")

7. Cheese on the domestic market now.

Internationally, about 30% of fresh milk is used to produce cheese. The annual demand in China is estimated to be over 5,000 tons, but the cheese production in China is only about 1.800 tons. In the past, there were two joint ventures in Beijing to produce cheese, but they stopped production due to the cost of raw milk and market reasons. At present, only Knight Dairy Co., Ltd. in Baotou, Inner Mongolia is producing several kinds of cheese.

In recent years, some imported cheese products with very good quality appeared in large supermarkets in China, and began to guide the fashion trend of eating cheese. Among them, Health Care Ran (Tianjin) Food Co., Ltd. is a wholly foreign-owned enterprise specializing in cheese production, and has introduced a series of "walter bagehot" cheeses which are popular in China and suitable for China people, such as breakfast cheese, growing cheese, daily cheese, stick cheese and hamburger cheese slices.

Eight, cheese products will become a hot spot of consumption.

The author believes that in the next few years, cheese production in China will become a new consumption hotspot for the following reasons:

From the perspective of food processing, the demand for whey products will stimulate the production of cheese and casein. With the wide use of whey products in baked goods, cold food and milk drinks, the whey products imported from China are increasing year by year. Whey is a by-product of cheese and casein production, and the demand for whey will inevitably drive the production of cheese and casein.

From the perspective of dairy competition, major domestic dairy producers have realized that cheese and fermented dairy products are the next hot market after the milk powder war and the liquid milk war. Such as Shanghai Guangming, Heilongjiang Long Dan, Wandashan and other dairy enterprises have arranged manpower and material resources to carry out research and development of related products.

From the perspective of food consumption, food consumption habits certainly have its difficulties, but sometimes the speed of change is faster than expected. Judging from the situation that teenagers flock to foreign fast food, the author thinks that as long as there are enough varieties and good cheese to satisfy China people's appetite, China people will accept cheese.

Application of lactase in cheese

Fresh cheese, that is, farm cheese and quarks made of defatted curd. The degree of hydrolysis is about 50%. It can be treated at low temperature (4oC overnight) or 35oC. Hydrolysis leads to faster acid production (20% ~ 25%) and better dehydration shrinkage. Less broken curd or fine debris. It is reported that due to various influences of hydrolysis, 5% ~ 10% is a high recovery rate. Soft cheese curd is considered to be better absorbed, and accessories are allowed to be added to foods with large addition.

Processed cheese, such as Saida cheese, soft buttermilk, Parmesan cheese and blue cheese, needs a degree of hydrolysis of 40% ~ 60%. In addition, the initial acid formation is fast, and the PH value is slightly higher in the later stage of production, which will produce a large number of more active bacteria. These changes lead to faster ripening of cheese and, in some cases, higher yield. For example, Saida cheese can reach the structure, flavor, maturity and other characteristics of cheese made by the original technology in three months.

/kloc-0 0. Italian cheese

Cheese quality assurance

To tell the truth, the variety of Italian cheese is slightly worse than that of France, and the export volume is not as good as that of the Netherlands, but several kinds of cheese are very famous and essential in western food. The first one is PARMIGIANO, a kind of cheese named after its origin in Parma. There are many grades of Parmigiano, and the best one is PARMIGIANO REGGIANO, which is only produced in a few specific places in REGGIO EMILIA, meaning the same as the specific producing area of wine. This kind of Pama Johnny is shaped like a drum, with brown and hard skin, and the side is marked with the origin, quality mark, production date and so on. After cutting, the inside is milky white (originally made of milk) and very dense, unlike Dutch and Swiss cheese with many holes. Take a bite, it's very strong and memorable. There are many ways to eat. The most common way is to grind it into powder and sprinkle it on noodles. The more you eat, the more fragrant it will be-note: only when eating seafood noodles, you must never put cheese, because the taste of cheese will destroy the freshness of seafood-you can also cut it directly, eat the first course and serve it as the second course. Generally, Italian families have two things about cheese: one is a special knife for cutting hard cheese, which looks like a small shovel, but its head is pointed; And a washboard for rubbing cheese powder. Especially the latter, no one is unprepared. Parmesan cheese has a far-reaching influence in Italy, and it is an indispensable seasoning on the table of every household. Some local workers even went on strike because the parmesan cheese in the canteen was not delicious. But many people in China can't accept it, saying that there is something fishy in it. I once invited a friend to eat spaghetti at home. He saw me sprinkle a lot of spaghetti with mozzarella powder. He was curious and wanted to try, but I advised him to wait until he finished eating. Fortunately, he did it, because he didn't even swallow a bite, so he repeatedly called it fishy and refused to eat any more. I like this thing very much myself. Every time I go to Italy or a friend comes from Italy, I bring back some of this cheese. I especially want Parmesan cheese.

Mozzarella cheese

Another world-famous cheese is the mozzarella cheese made of buffalo milk, which I mentioned earlier. Produced in southern Italy, it is fat and soft in water. Making pizza is indispensable. Mozzarella can also be mixed with salad. The simplest and most delicious one is called "CAPRESE", which is made by mixing tomatoes and mozzarella cheese slices, adding two basil leaves and pouring a wisp of extra pure olive oil. When I lived at the boss's house in Naples, their footmen had a rest every Thursday and Sunday, and the boss's wife cooked some simple meals for dinner that day. Once she made "CAPRESE", which was very impressive: tomatoes came from a famous tomato producing area near Naples, which were big, sweet and fresh, and were just picked that morning; Mozzarella is also a fresh first-class product I just bought that day. Slice two kinds of products, put two pieces of basil on them, and pour a wisp of olive oil freshly squeezed from a friend's farm, red, white, green and yellow, which makes people's index fingers move! His little bitch Louisa eats everything, smells the fragrance all the time, sticks out her tongue, gasps for air, covets my plate, but dares not make a move. She just sat there and stared at me. I am usually kind to her, but this time I am a little stingy. Eating a plate is not enough. I cut some mozzarella cheese. I tore some fresh bread and dipped it in the milk flowing out of it. I caught a glimpse of poor Louisa once in a while and then cut her a small piece. She can't wait to bite my finger!

There is another variation of mozzarella called Scamozzarella, also called smoked mozzarella, which is darker than mozzarella, tougher to eat and heavier in taste, like tender tofu and old tofu. The most typical way to eat SCAMORZA is to cut it into thick slices and bake it on both sides of an iron plate. It's brown outside, a little crispy, and semi-liquid inside. It tastes delicious with a bite. This is the best practice in Puglia. Another way to eat it is to slice it, sandwich it between two pieces of toast, wrap it in egg liquid and fry it. It's delicious, but it's too greasy. It was Thursday and the boss's wife cooked for herself. She specially asked me in advance if I wanted to eat this kind of fried bread, or there were steaks to choose from. Because I haven't tasted it, it's not big, so two tablets will do. As a result, one piece was swollen, and the boss's wife helped me remove the other piece.

There are too many other cheeses to list. Moreover, each region has its own cheese, and these two kinds are recognized as the most famous and delicious. However, I went to Paris for more than a week, and when I returned to Italy, I specially brought several kinds of fromage and enjoyed it.