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    Ottage Cheese, Quark, Fromage Frais, and Cream Cheese

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    Danniella Henry
    Cheese is made through the coagulation of casein in milk, resulting in a gel from which whey is removed. There are many types of cheese categorized by softness from soft to hard. Cheese is a nutritious food providing protein, fat, calcium, vitamins, and minerals. However, it can be difficult to digest due to its concentration and fat content. To aid digestion, cheese should be cut small and cooked gently, served with flavorful seasonings, or mixed with starches. Cheese storage involves wrapping and occasional air circulation to prevent spoiling.

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    © All Rights Reserved
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    Ottage Cheese, Quark, Fromage Frais, and Cream Cheese

    Uploaded by

    Danniella Henry
    74 views4 pages
    Cheese is made through the coagulation of casein in milk, resulting in a gel from which whey is removed. There are many types of cheese categorized by softness from soft to hard. Cheese is a nutritious food providing protein, fat, calcium, vitamins, and minerals. However, it can be difficult to digest due to its concentration and fat content. To aid digestion, cheese should be cut small and cooked gently, served with flavorful seasonings, or mixed with starches. Cheese storage involves wrapping and occasional air circulation to prevent spoiling.

    Original Title

    Cheese Production

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    Cheese is made through the coagulation of casein in milk, resulting in a gel from which whey is removed. There are many types of cheese categorized by softness from soft to hard. Cheese is a nutritious food providing protein, fat, calcium, vitamins, and minerals. However, it can be difficult to digest due to its concentration and fat content. To aid digestion, cheese should be cut small and cooked gently, served with flavorful seasonings, or mixed with starches. Cheese storage involves wrapping and occasional air circulation to prevent spoiling.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    74 views4 pages

    Ottage Cheese, Quark, Fromage Frais, and Cream Cheese

    Uploaded by

    Danniella Henry
    Cheese is made through the coagulation of casein in milk, resulting in a gel from which whey is removed. There are many types of cheese categorized by softness from soft to hard. Cheese is a nutritious food providing protein, fat, calcium, vitamins, and minerals. However, it can be difficult to digest due to its concentration and fat content. To aid digestion, cheese should be cut small and cooked gently, served with flavorful seasonings, or mixed with starches. Cheese storage involves wrapping and occasional air circulation to prevent spoiling.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    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 

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