The cheese in perspective

Posted on June 27, 2014 by john in Health Food

“Much cheese is never good nor not eat.”
“All year round cheese and cheese a year.”
“A lot of bread and some cheese man is brainless.”

Eat low-fat milk daily milk, yogurt, cheese and cheese provide good quality proteins that are essential to maintain and repair tissues and organs and the proper functioning of the body. The calcium intake of these foods is important because it is calcium that keeps bones healthy and prevent osteoporosis, common disease in older adults. If this is the case even if you have not used before calcium-rich foods, it is important that you start eating now.
daily Recommendation

2-3 cups of milk, yogurt or cheese.

All types of cheese our diet contribute to a great nutritional value. Man can live without suffering diseases caused by vitamin deficiencies only consuming cheese, bread and fruit, since all these three have vitamins, minerals and proteins necessary for life.

Cheese also contains the proper proportion of fatty acids. It is an easily digestible food in turn. The set of mold, bacteria it contains can act in a positive way in our intestinal flora.

Combined with cheese bread becomes a balanced diet for our health because they complement, the first with proteins and lipids and the second with carbohydrates. It is a great food at any age. Fresh cheeses because of its high water content are more suitable for a diet with fewer calories one curds or cured.

How to read the label of a cheese

The label is part of the cheese in addition to identifying the trade name, the manufacturer, trader or importer indicates some physical product characteristics. Type of Milk: milk types used are listed in descending order. Pasteurized or raw milk: indicates whether the milk has been subjected to thermal pasteurization process or not.

Percentage of minimum total dry matter, this means what% of cheese is not water. The cheese is made more or less: 25% fat, 25% protein, 50% water and 1% other components. The components are not water the dry. Moreover, the percentage of dry matter on the total weight of cheese, is constantly varying as the water evaporates in the ripening room, while the dry matter remains constant. It is for this reason that the minimum dry extract is indicated. If a cheese for example indicates that the minimum dry matter is 45%, which indicates, is that if 1 kg of cheese we extract all the water has at least we get 450 grams. dry matter.

Percentage of fat in dry matter. This section indicating the percentage of fat that is in the total dry matter. To the extent that this percentage is higher, we speak of full fat cheese low fat, semi-fat, fatty.