What is cheese made of? The structure of cheese is what is the structure of cheese

The main ingredient used to make cheese is milk, which is recognized as a nutritious product. It takes about 10kg of milk to make 1kg of cheese, which is why cheese is also called "milk". In addition to high-quality protein, cheese has a variety of nutrients such as sugars, organic acids, calcium, phosphorus, sodium, potassium, magnesium, iron, zinc, fat-soluble vitamin A, carotene and water-soluble vitamins B1, B2, B6, B12, niacin, pantothenic acid, biotin (Table 1), which have many important physiological functions.

The protein content in cheese is generally between 3% and 40%, with soft cheese providing 35% to 40% of an adult's daily protein requirement per 100g and 50% per 100g of hard cheese. Due to the need to remove whey (whey protein, which contains a higher physiological potency), cheese making <

As a result, cheese has a lower biological value than whole milk protein, but is higher than pure casein. In some new processes, such as ultrafiltration, cheese can be produced without the release of whey, which improves the protein-nutritional value of the cheese. In addition, there is no Maillard reaction in cheese production, so the essential amino acids of cheese can be maintained up to 91% to 97% of the raw milk content.

Under the decomposition of rennet and protease in microorganisms, the protein forms small molecules such as amino acids, peptides, peptones, and peptones, so it is easy to digest, and its protein digestibility reaches 96% 98%. It has also been reported that the casein in the milk is gradually degraded into peptides and amino acids during the ripening period of cheese. Some amino acids can be further degraded under the catalysis of bacterial decarboxylase.

GABA is derived from glutamic acid decarboxylation, so many cheeses contain GABA. -GABA is a functional factor that has the effects of lowering blood pressure, anticonvulsant, analgesic, improving brain function, mental stability, promoting long-term memory, kidney function activation, liver function activation, etc. Fat not only gives cheese a good flavor and delicate taste, but also provides a part of the energy required by the body, with a digestibility of 88% to 94% in the body.

In addition, the cholesterol content related to fat content is also lower in cheese, usually 0 100mg 100kg. In cheese production, most of the lactose is excreted with whey, and the rest is fermented into lactic acid, so cheese is one of the nutritious foods for lactose intolerant and diabetic patients.

Cheese contains calcium, phosphorus, magnesium, sodium and other essential minerals. Due to the needs of cheese processing, calcium ions will be added to increase the content of calcium and be easily absorbed by the body. Each 100g of soft cheese can meet 30% to 40% of the daily calcium requirement and 12% to 20% of the daily phosphorus requirement.

Each 100g of hard cheese can fully meet the daily calcium requirement of a person, 40% to 50% of the daily phosphorus requirement. In recent years, some manufacturers have tried to replace NaCl by using MgCl2 and KCL due to the realization that high concentrations of Na+ are associated with certain hypertensive diseases, but the taste is still insufficient.

In the process of making cheese, the casein of the cow's milk is coagulated and <>

The whey is excreted, so cheese contains more fat-soluble vitamins, while most of the water-soluble vitamins are excreted with whey; In the maturation process of cheese, vitamin B, niacin, folic acid, biotin and so on can be synthesized due to the action of various enzymes and microorganisms. And the amount of vitamin C is very small and negligible.

The structure of cheese is: milk (left and right structure) cheese (left and right structure).

The structure of cheese is: milk (left and right structure) cheese (left and right structure). Zhuyin is: Part of speech is: noun. Pinyin is: nǎilào.

What is the specific explanation of cheese, we will introduce it to you in the following aspects:

1. Explanation of terms [click here to view the details of the plan].

Cheese nǎilào. (1) Food made by fermentation of cow and sheep milk fat.

2. Citations and Explanations.

3. Chinese dictionary.

A food condensed with animal milk. See also Cheese strips. Translation of words in English cheese, cl: German k se (s, ess) French fromage

Fourth, the network explained.

Cheese (dairy product) Cheese (cheese), also known as cottage cheese, is a fermented milk product, its properties are similar to common kefir, are made through the fermentation process, and also contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt, similar to solid food, and the nutritional value is therefore richer. Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in protein, calcium, fat, phosphorus and vitamins. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.

Cheese is also the traditional food of Mongolian, Kazakh and other nomadic peoples in northwest China, known as milk tofu in Inner Mongolia, commonly known as milk cake in Xinjiang, completely dry cheese is also called milk lumps, and the country with the most cheese exports in the world is the Netherlands.

Words about cheese.

cheeseoleocheeseyam

Morning shot idioms about cheese.

The lack of skill was frightened, and he was afraid of the electric light and the dew, and he was alone at that time.

Words about cheese.

Frightened and feared, the embankment collapsed, the ant hole was not up to the meaning, and he walked alone, when he was very thin into the electric light, Chaolu Island, thin suburbs, and cold, and the duke was selfless, and he was talking to his knees.

Sentence formation about cheese.

1. Professor Bodie added, "Mushrooms are fungi, and bread, beer, cheese and chocolate also depend on fungi to make them.

2. There is a big difference between various commercial whipped creams, and the flavors range from cream, butter, to cheese; The color ranges from pure white to golden yellow, with some stable enough to boil; Others start out as oily.

3. Delicious with seafood soup, chicken in wine sauce, goat meat and fresh cheese.

4. The color of the cheese is not recognized by the international Tibetan mastiff breeding standards.

5. Pretzels, nuts, dried fruits, popcorn, cheese, soda crackers, pumpkin seeds or sunflower seeds, these snacks are nutritious, especially sunflower seeds, which contain a lot of high-quality fats.

Cheese, also known as cottage cheese, is a fermented milk product.

Cheese comes in a wide variety of tastes, textures, and forms.

Cheese is made from milk and is rich in protein and lipids, including cows, buffaloes, goats or sheep.

Rennet is usually added during the production process to cause the casein in it to coagulate, acidify the dairy product, and then separate and press the solids into a finished product.

Some cheeses have mold on the surface or inside that give the cheese a special flavor.

Depending on the type, cheese can be a hard solid or a soft semi-solid at room temperature, and melt at high temperatures, giving it a viscous semi-liquid state.

Cheese can be classified into hundreds of types, milk source (the food eaten by milk-producing animals also varies), whether Pasteur is used or not, milk fat content, bacteria and mold, treatment method and fermentation determine their shape, texture, and taste.

Cheese can be flavored with herbs, spices, or smoke.

The yellow and red colors in cheese, such as red Leicester, and the country that exports the most cheese in the world is the Netherlands.

Introduction to cheeseCheese, also known as cottage cheese, is a dairy product made by fermentation of milk, which contains a certain amount of lactic acid bacteria, which is relatively close to solid food. Generally speaking, 10 kilograms of milk can only be concentrated and fermented to obtain about one pound of cheese products.

Classification of cheese and how to eat itCheese is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is an all-natural food. There are many types of cheese, such as: fresh cheese, white mold cheese, blue cheese, washed soft cheese, hard unripe cheese, hard ripe cheese and so on.

There are also many ways to eat cheese, which can be soaked in milk tea, eaten with dry food, and made into cakes.