How Cheese Is Made: How Good Is It Really For You? | The NY Journal


How Cheese Is Made: How Good Is It Really For You?

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Cheese results from coagulate milk and separating most of the serum. It is a dairy product that is complete in its nutrient compositionas it has carbohydrates, proteins, lipids, vitamins and minerals. We will see how it is done and how good it is for you.

There are countless varieties of cheese depending on the milk of origin, the water content and the characteristic microorganisms involved in its maturation, the heat treatment and the percentage of fat. There are two types: natural and processed.

How is cheese made?

Making cheese is a simple process according to an article published by the National Autonomous University of Mexico.

  1. First you have to ferment the milk and leave the product to rest so that it acquires the desired consistency.
  2. The cream is added or eliminated, depending on the type of milk and the type of cheese you want to make.
  3. Pasteurization is carried out, a procedure to eliminate all the microorganisms that are in the milk. Subsequently, bacteria necessary for the formation of sufficient lactic acid are added to favor the manufacturing process.
  4. Curdling or coagulation of milk. Once the product has been coagulated, the curd is dehydrated, a partial dehydration of the casein gel is carried out.
  5. Lastly, the curd is molding and pressing, and finally the salting is done.

How good is the cheese?

Many cheeses are high in sodium and fat. Researchers from the Harvard School of Public Health (HSPH) point out that milk fat it is not an optimal type of fat in our diets. Although one can enjoy moderate amounts of whole dairy products like cheese.

He natural cheese, low in fat and sodium It may be a healthy addition to most diets.

The nonfat cheeses are not recommended as a regular part of the diet, even for those looking to reduce calories or fat since they are products with extreme processing, publishes Medical News Today.

5 benefits of cheese

1. Health of bones and teeth

The calcium, protein, magnesium, zinc and vitamins A, D and K content of cheese contribute to healthy bone development already prevent osteoporosis. Calcium is also an important mineral for the formation of teeth.

Eating cheese can raise the pH level in dental plaque, offering protection against tooth decay, according to a study published in by the Academy of General Dentistry.

2. Energy and prevention of anemia

The cheese contributes b12 vitamin, a nutrient that helps keep neurons and blood cells healthy. The deficiency of this vitamin causes megaloblastic anemia, so you may feel tired or weak

Vitamin B12 deficiency can also include balance problems, depression, confusion, dementia, poor memory, and inflammation of the mouth or tongue.

3. Gut microbiota

Being a fermented food, cheese can help stimulate healthy gut bacteria.

4. May reduce risk of diabetes

Scientists from HSPH and other institutions identified a natural substance in milk fat that can substantially reduce the risk of type 2 diabetes. The compound, trans-palmitoleic acid, is not produced by the body, therefore it only comes from the diet.

5. Weight control

Consumption of protein improves appetite control, satiety and reduces subsequent food intake. In a weight loss plan, protein also helps to conserve muscle.

People with an index of high body mass (BMI) is more likely to have low calcium levels, mineral provided by cheese.

Who shouldn’t eat cheese?

Anyone with lactose allergy you should not eat any type of cheese. However, people with lactose intolerance can enjoy a small quantity of hard cheeses, like cheddar and parmesan as they have lower levels of lactose.

The phosphorus in large amounts in some cheeses can be harmful to people with kidney disorders.

The tyramine is an amino acid that occurs naturally in the strong or cured cheeses. Foods with high levels of tyramine should be avoided by people who use medicines monoamine oxidase inhibitors (MAOIs) to treat depression and the disease of Parkinson’s.

Migraines and headaches have also been associated with foods that contain tyramine.

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