Cheese consists of milk curd (casein) that has been separated from whey (liquid portion of milk).
The curding of milk is accomplished by using the enzyme rennin (casein coagulase) and lactic bacterial starter cultures. The curd is then cut into small cubes.
Then they are heated to 38 degrees Celsius and held at the temperature for about 45 minutes.
The heat increases the rate of acid production, which makes the cubes shrink.
Whey is drained off and the curd is allowed to mat and again cut into cubes.
The cubes are then kept under pressure overnight, which determines the final moisture content of finished product.
Cheese are classified as soft cheeses if they have a high water content (50 to 80 per cent) semi hard cheeses if the water content is about 45 per cent and hard cheeses if they have a low water content (less than 40 per cent).
Cheese are also classified as un-ripened if they are produced by single-step fermentation or as ripened if additional microbial growth is required during maturation of the cheese to achieve the desired taste, texture and aroma.
Nutrition Facts and Information about Cheese: Cheese is rich in Calcium, Phosphorus, Potassium and Sodium. It has good amount of Potassium and small amount of Iron, Zinc and Selenium.
Vitamin Content of Cheese: Cheese has very extreme amount of Vitamin A and Choline. It also has small amount of Vitamin E, K, Riboflavin, Vitamin B6, Folate, Vitamin B12, Pantothenic acid and Betaine.
Calorie Content of Cheese: 100g of Cheese has 349 calories. Calories from fat are 306.
Health Benefits of Cheese: Cheese reduces the risk for osteoporosis, hypertension, tooth decay and heart diseases.
