Cheese is nutritious and delicious, how should we choose? What makes a high quality cheese?

If you want to choose nutritious and delicious cheese, you must look at the nutritional content of the cheese, as well as its texture, as well as its manufacturer and reputation; The color is good, the surface is covered with some white emblems, and the goat cheese with a soft texture is a high-quality cheese.

Choose those cheeses that are yellower. I think that if it is elastic to the touch and smells particularly fragrant, it should be considered high-quality, and you must pay attention to **.

We should choose according to the manufacturer and the date of production; Generally speaking, the higher quality cheeses on the market are some big brands or cheeses near the production area.

Summary. Hello dear and happy to answer your questions, soft unaged cheese has a lower fat content than mature cheese. Chin ripe cheese is made much like semi-soft cheese, but using a mold or bacterial culture to complete the maturation and produce the desired flavor.

Unripened cheese refers to cheese that can be used soon after production. Mature cheese, which cannot be used immediately after production, should be stored at a certain temperature for a certain period of time to produce cheese with this type of cheese characteristics through biochemical and physical changes.

Hello dear and happy to answer your questions, soft unaged cheese has a lower fat content than mature cheese. Chin ripe cheese is made much like semi-soft cheese, but using a mold or bacterial culture to complete the maturation and produce the desired flavor. Unripened cheese refers to cheese that can be used soon after production.

Mature cheese, which cannot be used immediately after production, should be stored at a certain temperature for a certain period of time to produce cheese with this type of cheese characteristics through biochemical and physical changes.

Raw cheese is made by coagulation of milk protein (casein) with acid. Examples include soft cheeses such as cream cheese, cottage cheese, and butter cheese. Cooked cheese is made from rennet and cultured acid-cured milk proteins. These cheeses are then ripened (aged) by bacteria or mold.

The difference is that ripened cheese, such as Parmesan or Cheddar, can be stored or aged until it reaches the desired taste. Raw cheese, such as cottage cheese or cream cheese, is processed and does not age.

Fresh (or unripe) cheese is coagulated by lactic acid fermentation in milk instead of rennet. Although they are drained after curd formation, they are neither ripe nor fermented.

Cheese is a dairy product that is coagulated by the milk protein casein and has a variety of flavors, textures, and forms. It includes the protein and fat found in cow's milk, usually cow, buffalo, goat, or sheep's milk. Some cheeses have mold on the skin, outer layer, or entire surface.

Cooked cheese. Cooked cheese is made from smaller cuts that are heated to a higher temperature to affect the texture of the cheese. Heating the curd helps to drain as much whey (water) as possible.

Many types of cooked cheese have a hard or dense texture. Examples of cooked cheeses: Parmesan, Gruyere and many other Swiss cheeses.

The curds of pasta filata cheese, such as mozzarella and provolone, are also cooked. Then, the rubbery curd is stretched, stretched and cooled in water.

Raw cheese. Raw cottage cheese is made from larger cuts that are gently heated at a lower temperature. This also removes water (whey) from the curd, but not too much.

Examples of raw cottage cheese: cheddar cheese, Spanish manchego, various forms of Tommy de Salva.

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"Cheese is rich in protein and calcium, and is a high-nutrient density dairy product. At present, there are raw cheese and processed cheese on the market, which has high nutritional value. Original cheese:

It is made from cow's milk and fermented with 100% cheese ingredients. Processed cheese: a small part of cheese as raw materials, emulsified salt, water, starch and other raw materials, after heating, stirring, emulsification and other processes of the product, the nutritional value is very low.

Three tricks teach you to choose the original cheese.

1. Look at the outer packaging: When choosing, look at the product name below, it says: reconstituted cheese, or look at the product type: reconstituted cheese, that is, reconstituted cheese, it is not recommended to buy.

2. Look at the ingredient list: the general principle of selecting packaged food: the less the type of ingredient list, the better, the more natural the description, and the fewer ingredients added.

The ingredient list of raw cheese generally only includes: milk, edible salt, fermentation bacteria, and rennet. Processed cheese:

In addition to cheese, there may be: water, cream, butter, sodium citrate, trisodium phosphate, emulsifiers, thickeners, preservatives, etc.

3. Look at the carbohydrate content in the nutrition facts list.

Original cheese: The carbohydrate content in the nutrition facts list is very low, and the lactose in the milk will be converted into lactic acid under the action of bacteria during the production of original cheese. Therefore, in the finished product, there is almost no lactose, so there are very few carbohydrates.

Processed cheese: For the sake of taste, sugar and food additives are added to increase the taste, so the carbohydrate content is relatively high. Although processed cheese has a good taste, it has low nutritional value.

Therefore, when buying, you must look for the original cheese, and go home to make the cheese into various delicacies, so that the aroma of the ingredients can neutralize the original taste of the cheese, which will make the taste better, and the child will also like it. And it is natural and healthy, and has high nutritional value. "

1. For the cheese sold in the supermarket, you must pay attention to the production time, because the cheese has been in a state of fermentation after it is made, and it is best to buy the latest production time.

2. White mold cheese should be selected according to the distribution of white mold on the surface of the cheese, and the cheese with uniform distribution of white mold and fine white mold is generally selected.

3. You can press lightly on the middle part of the cheese to feel that the softness of the cheese has entered the ripening stage, which is the best choice of cheese.

4. It is best to choose blueberry cheese with uniform texture and smooth texture, especially cheese with clear color interval of blue mold.

1. (Delicious) cheese.

2. (Delicious) celery cheese. It's too early.

3. (Cheap) cheese.

4. (Tempting) cheese.

5. (Golden) cheese.

Fill-in-the-blank definitions:

1. Delicious is a Chinese word, pinyin měi wèi, which means that people's mouths feel that the delicious food tastes good and delicious, and makes people have the desire to eat.

2. Good waiter Bi eat, is a Chinese word, pinyin is hǎo chī; hào chī, which means to describe the food as delicious.

3. Cheap is a polyphonic word, with two pronunciations (respectively pián yi, biàn yí), which is often used to refer to the low price of things or undeserved benefits.

4. Tempting, Chinese vocabulary, pinyin is yòu rén, which is interpreted as making people want to see it and attract people.

5. Golden yellow refers to a color, golden yellow is very bright, golden like the sun, and more bright and brilliant color on the basis of yellow, similar to yellow, but more vivid, saturated and brilliant than yellow.