cheese nutritional data may vary according to their fat content, but in general we can say that it is a rich source of calcium , protein and phosphorus . 100 grams of manchego cheese contains 21 grams of protein and between 600 and 900 milligrams of calcium. As this is basically concentrated milk, it takes 600 grams of milk to equal this amount of protein and 550 grams for calcium. [ 15 ] [ 16 ]
cheese milk also shares with nutritional problems, arising from the high saturated fat content, consisting of triglycerides and saturated fatty acid. These fats negatively affect cardiovascular disease. The Center for Science in the Public Interest puts the cheese as the main source of saturated fat United States, in which each inhabitant consumes an average 13.6 kg per year. However, this amount is much smaller than European countries like Greece (27 kg) and France (24 kg), which has a relatively low rate of heart disease . This is known as the French paradox , and suggests that this can be justified by the high consumption of products of the Mediterranean diet like red wine or olive oil . [ 17 ]
Many agencies around the world warn of the risks of consumption of cheeses made with milk Fresh (not pasteurized ). The Food and Drug Administration says American fresh milk cheeses can cause infectious diseases such as listeriosis , brucellosis, salmonellosis , and to even tuberculosis. [ 18 ] In the United States, a law of 1944 requiring all raw milk cheeses (including imports since 1951) to have a minimum of two months curing. Other European countries have also opted to legally restrict the consumption of these cheeses, as Australia, one of the most strict about it, but exceptions recently opened Gruyere Swiss cheese , Emmental , Sbrinz and with blue cheese. However, pasteurization of milk is not totally effective in preventing these problems, as seen in the toxicity data for consumption in Europe (where it is legal in many countries the consumption of fresh cheese from unpasteurized milk) and in most cases pointed to pasteurized cheeses. [ 19 ] precautions with the consumption of cheese must be at least in the case of pregnant women, as indicated by Centers for Disease Control and Prevention of Disease United States because of the risk of transmitting listeriosis fetus.
studies in the field of dentistry say that the cheese can help significantly in preventing caries and other diseases of the teeth . This is one of the foods that are high in calcium and phosphorus, as well as casein and other proteins, which are the main components of tooth enamel, so that eating cheese can help your remineralization. Apart from this, some fatty acids have antimicrobial properties, thereby controlling the level of plaque. Many types of cheese stimulate Salivary flow also , which helps cleanse the oral cavity of food debris, also cushioning the acidic environment. After meals the pH of saliva drops, but calcium and phosphorus in cheese help prevent it. [20 ]
People with lactose intolerance consume normally avoid, but cheeses like Cheddar contain only 5% of lactose found in whole milk and in aged cheeses is negligible. Some people suffer reactions to amines found in cheese, especially the histamine and tyramine . In the more mature the amount of these substances becomes more noticeable and can cause allergic reactions the emergence of rashes, headache or increased blood pressure . Development
Cuajado
The only strictly necessary to process the cheese curd is called, consisting used to separate milk into a curd serum solid liquid. The cheese that is sought is basically the curd, which is further applied to other processes to give the desired characteristics. The most common ways to perform the separation of milk is served with some kind of ferment or rennet and acidification. To acidify the milk can be used as acid vinegar or lemon , but is now more frequently used bacteria that convert sugars of milk lactic acid. These bacteria, alongside producing enzymes also play an important future role in cheese flavor after aging. In most cheeses are used bacteria such as Lactococcus , Lactobacillus or Streptococcus . Swiss cheeses characterized by the use of bacteria Propionibacter shermani , producing bubbles of carbon dioxide and give the cheese holes, as in the case of the Emmental. Some
curdle fresh cheeses only by acidification, but most are also used rennet. The rennet does take a more consistent compared to the fragile curds coagulated textures simply by acids. It also allows a lower level of acidity. Generally cooler and less aged cheese is obtained from curdled with a greater percentage of acidification, compared to the use of rennet, the more significant in hard cheeses, dried and cured. Processing
curd
At this point, the cheese has acquired a thick, moist texture. Some soft cheeses would be almost ready, a lack of being dried, salted and packaged. In the other cheeses, the curd is cut into small sections to facilitate removal of water from individual pieces of curd.
For hard cheeses, heated to temperatures between 33 º interval C to 55 º C. This will dehydrate faster and also get subtle changes in the final taste of cheese, affecting existing bacteria and chemical structure of milk. In cheeses that are heated to temperatures above thermophilic bacteria are used able to survive them, as Lactobacillus or Streptococcus .
Salt plays different roles in cheese making, apart from providing a salty taste. Can be used to improve the conservation, and to affirm the texture with its interaction with proteins. In some cheese salt applies only to the outside of cheese, but in other cases is directly mixed with the curd.
Depending on the type of cheese is implementing a large number of specific techniques, which give the final characteristics of flavor and texture. We can cite as examples the stretch and immersion in hot water up to the fibrous texture of mozzarella , or the constant churning of the milling, cleaning it with water to lower the acidity level very slowly, applied cheeses like Emmental or Gouda.
Many cheeses acquire their final form until they are pressed into a mold. The harder the cheese, the more pressure was applied. Eliminates moisture-pressure molds allow leakage of water-and makes the curd is affirmed in solid body. Aging
Fresh cheeses and be ready to consume at this point, however, most cheeses they still have a long period of aging and curing to be completely ready. During aging in molds, new microbes are introduced into the cheese, intensifying their flavor. Slowly the casein and fat are converted into a complex internal network of amino , amines and fatty acid .
During the curing process also can be applied to other conservation techniques and modification of taste, as increased by putting salt in salt water, smoking, or even seasoned with spices or wine. A radical case occurs with the casu marzu cheese of Sardinia, whose aging process is carried out with larvae of the cheese fly . It should be noted that this cheese can be eaten with the larvae inside, and now their sale is banned by the Italian health authorities, so consumed illegally. [ 21 ]
Cooking
The cheeses are usually eaten raw, but can also be cooked. Eaten alone or with other ingredients. The fat in cheese is cold temperatures a hard texture, similar to that of butter cold. If cheese is warm temperatures between 26 and 32 º C, the fat melts and the cheese is often said that "sweats." At the time of consumption is preferable is at room temperature, although this depends on the type of cheese in question.
At temperatures above 55 ° C the majority of cheese starts to melt, but the hardest, such as parmesan, need about 82 º C. Some are typical for molten consumed, as Swiss fondue . You can get many others do the same in the presence of acids or starch . Other cheeses turn elastic or viscous when melted, a quality that can be enjoyed in dishes like pizza and Welsh rabbit. Some cheeses melt unevenly so, spreading their fat as they are heated, while a few acid-coagulated cheeses, including halloumi , paneer and ricotta not melt and may even harden when cooked , as the water evaporates therein.
cheese as an ingredient is widely used, especially in Italian cuisine . It is a fundamental ingredient of pizza, as well as lasagne and cannelloni . It is also very common to accompany pasta dishes , either as a condiment, as a filler, or as an ingredient in sauces. It is also commonly found in dishes Mexican cuisine such as quesadillas , the burritos and tacos . Processed cheese is one of the most common seasoning products fast food such as burgers and hotdogs .
can be found on the baking . The clearest example is the cheesecake , but also the cream of mascarpone cheese, used to make many Italian desserts such as tiramisu .
cheese in popular culture
Cheese is main character of fables and proverbs : Fable
- cheese and the crow (which the fox tricked into opening its beak with which held him praising the sweetness of their song). Grapes and cheese
- know kiss.
- Give it to someone with cheese (equivalent to deceive is said that the vintners Manchego cheese offered prior to tasting wine buyers: it looks good any bad wine.)
- eyeless bread and cheese with them (with its variant).
- eyes Bread, cheese without eyes, and wine jump to the eyes.
- with good cheese and good wine, the shorter is the path.
- When asking too much, give what surrounds the cheese (the rind, worthless). Daily
- cheese, and a year, a cheese (that is, very little is eaten).
- not make food with cheese or without cheese (Asturias saying.) [ 22 ]
- Cheese is healthy, which gives the miser. - (say that eating small amounts of cheese can taste better and without injury to health) -
- Cheese and fallow in May have been
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