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r Cheese
Nutritional Profile
Energy value (calories per serving): Moderate to high
Protein: Moderate to high
Fat: Low to high
Saturated fat: High
Cholesterol: Low to high
Carbohydrates: Low
Fiber: None
Sodium: High
Major vitamin contribution: Vitamin A, vitamin D, B vitamins
Major mineral contribution: CalciumAbout the Nutrients in This Food
Cheese making begins when Lactobacilli and/or Streptococci bacteria are
added to milk. The bacteria digest lactose (milk sugar) and release lactic
acid, which coagulates casein (milk protein) into curds. Rennet (gastric
enzymes extracted from the stomach of calves) is added, and the mixture
is put aside to set. The longer the curds are left to set, the firmer the cheese
will be. When the curds are properly firm, they are pressed to squeeze out
the whey (liquid) and cooked. Cooking evaporates even more liquid and
makes the cheese even firmer.*
At this point, the product is “fresh” or “green” cheese: cottage cheese,
cream cheese, farmer cheese. Making “ripe” cheese requires the addition
of salt to pull out more moisture and specific organisms, such as Penicil-
lium roquefort for Roquefort cheese, blue cheese, and Stilton, or Penicillium
cambembert for Camembert and Brie.
The nutritional value of cheese is similar to the milk from which it is
made. All cheese is a good source of high quality proteins with sufficient
amounts of all the essential amino acids. Cheese is low to high in fat, mod-
erate to high in cholesterol.* Natural cheese is cheese made directly from milk. Processed cheese is natural cheese
melted and combined with emulsifiers. Pasteurized process cheese foods contain
ingredients that allow them to spread smoothly; they are lower in fat and higher
in moisture than processed cheese.