Food and Nutrition

104
September 27, 2021
CHEESE
CHEESE COMPOSITION
 Cheese making is a method of preserving the nutrients of milk.
 Cheese is the curd of milk made by the coagulation of casein, the major milk
protein.

 It is the gel of casein from which the whey (liquid from the original milk) has
been removed.
 Carotene is added for colour as necessary.

TYPES OF CHEESE
 Soft cheese such as Cream Cheese, Brie, Cottage, Ricotta and Camembert.
 Semi-soft cheese such as Blue, Monterey Jack, Roquefort, Munster, Stilton,
Gouda and Gorgonzola.
 Semi-hard cheese such as Cheddar, Cheshire, Edam and Gruyere.
 Hard cheeses such as Parmesan and Romano
 Acid-curd cheeses such as cottage cheese, quark, fromage frais, and cream
cheese

IMPORTANCE OF CHEESE IN THE DIET

 Cheese is a relatively concentrated source of protein, fat, calcium, vitamins A,

D and B-complex vitamins (water soluble) such as riboflavin vit. B2. It also
contains sodium and phosphorus.

 The energy value in cheese depends on the fat and water content of the cheese,
as does the amount of cholesterol.

METHODS OF COOKING CHEESE

 Grilling such as cheese sandwiches and cheese au gratin

 Frying such as cheese aigrettes
 Baking such as macaroni and cheese
 REASONS WHY CHEESE IS DIFFICULT TO DIGEST

 It is highly concentrated.

 It has a high proportion of fat.

 Overcooking causes the protein to become tough and stringy.

TO AID DIGESTION OF CHEESE:

 Chew well or cut into small pieces, grate or shred.
 Cook with gentle heat. Avoid overcooking, which hardens the casein.
 Serve with highly flavoured seasoning. For example, vinegar and mustard.
This stimulates the digestive juices and increases the rate of digestion.
 Mix with starchy food. The starch absorbs the fat, and the protein is more
easily digested.
 Add an alkali to neutralize fatty acids, e.g., potassium bicarbonate.

STORAGE OF CHEESE
 Keep cheese wrapped in waxed paper and place in a loose-fitting bag so as not
to lose humidity yet allow continued circulation of air.
 Cheese should not be left open near strong smelling foods because it will
absorb flavours which may spoil the taste.
 Freezing will preserve the cheese but the texture will change, and it will
crumble easily when thawed.

YOGURT
Yogurt is a cultured milk product. 

Flavoured yogurts include:

 Strawberry
 Black cherry
 Raspberry 
  Peach melba

Yogurt is divided into two categories:

 Set yogurt
 Stirred yogurt

Stirred yoghurt is a product made through acid coagulation of cow's milk, goat’s milk
or sheep’s milk. The coagulated material is broken up with blades that stir the
product at the end of the coagulation phase, before its removal.

Set yoghurts are fermented in tubs. They are thick and have a flat surface with
any fruit or flavourings at the base. Stirred yoghurt is fermented in bulk with the
fruit or flavouring stirred in and then placed in individual containers.

Yogurt can be made from:

 whole milk- minimum fat content of 3.5 %

 Partially skimmed milk- minimum fat 1-2 %

 Skimmed milk (concentrated or normal)- fat content 0.3%

 Evaporated milk

 Dried milk (or a combination of milk

BACTERIA CULTURE

The taste and texture of yogurt are brought about by the carefully controlled addition
of special harmless bacteria culture. The bacteria used belong to the lactic acidosis
bacteria group which ferment the disaccharide sugar lactose in milk.
Under the right conditions of temperature, moisture and food they produce lactic
acid.
The two bacteria used are: 
 Lactobacillus bulgaricus
 Streptococcus thermophilus