Cheese Nutritional Facts

Cheese are a popular milk product produced from the fats of the milk, cheese production is universal and available in a variety of flavours, outward appearances and textures. It mainly contains the fat and proteins from the milk of cows, goats, and sheep's etc. and is basically produced by curdling of milk protein phosphoprotein which contains 80% fat from the milk.

Limburger cheese: This has an overpowering odour due to which it is famous with excellent flavours and being delicious in taste, still people cannot bear the odour and even take a chance to taste. Fermentation of limburger cheese is done in combination with bacteria called Brevi bacterium linens and is very similar to the bacteria present in the human skin partly responsible for body odour. Colour of this soft and creamy product is differs from creamy to light yellowish in addition to dark orange crust. And has a spicy taste which is fabulous when served with canned fish.

Farmer cheese: this cheese is also designated as soft white cheese and frequently made of milk from cattle and even from the milk from exotic animal's example Yaks. Actually farmer cheese is prepared in a very short duration and with greater ease, farmers generally made this cheese and hence it is conventionally known as farmer's cheese. Crumbled sliced cheese tastes best when it is mixed with salad and is also used as bread spread and filling in Burgers and smoked meat. A combination of flavours and herbs in farmer's cheese is a frequent observable fact.

Cheese supplies a great quantum of calcium, fat, protein, and phosphorus. The Centre of Science in Public interests recommends cheese as a complete source of saturated fat, and is advised that an average person can consume nearly 50 grams of cheese a week; this enriched saturated fat can also lead to risk cardiovascular disease. The French and Greece consume approximately 400 grams a week but still have low rates of cardiovascular disease. Cheese produces a large amount of saliva which thus helps an individual in washing away the harmful acid and sugar produced during the digestion.

It is warned by the food authorities to avoid raw-milk cheese which causes severe bacterial infections like Listeriosis, brucellosis, salmonellosis and tuberculosis. Since cheese is very rich in protein, calcium, fats etc, it can be highly recommended and useful in growing children and young teens. In addition to the benefits, the health risk of adding cholesterol to the body, through intake of high fat cheese should also be kept in mind.