Properties of cheese and butter



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THE CHEESES AND THE BUTTER

A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.

The flavor of the cheese is determined by the action of the enzymes which generate the bacteria presented during the process of aging.

From the nutritional point of view cheese is the protein and the fat of the milk which solidify.

They are classified:

BY ITS HUMIDITY

Hard

Semi soft

Soft

BY ITS MADURATION

Strenght

Soft

The fungus gets to be useful in the manufacture of different types of cheeses, such as

Penicillium camembert

Penicillium brie

Penicillium roqueforti

Penicillium blue

The requirements for making 2 pounds of cheese are approximately 10 liters of milk.

Cheese nutritional comparative value in 100 gr.

Nutriment	Hard Cheese	Low Fat Hard Cheese	Cream Cheese	Soft Cheese	Cottage Cheese
Calories Carbohydrates Proteins Fat Saturated Calcium	412 0.1 g 25.5 g 34.4 g 21.7 g 740 mg	256 0.1 g 31.5 g 14.4 g 2.4 g 840 mg	440 0.1 g 3.5 g 47.4 g 29.7 g 98 mg	179 3.1 g 9.2 g 14.5 g 9.1 g 83 mg	98 2.2 g 13.5 g 3.4 g 2.4 g 74 mg

THE BUTTER

The butter is made from cream containing between 35% and 42% fat.

To start with, it is heated in order to do away with bacteria and is then cooled to 4 to 5�C. When it reaches 7�C, it should be whipped and left to rest in stainless steel tanks.

It is whipped once more in order to separate the protein and the fat is used to make the butter.

Following this, salt is added.

Nutritional value of 100 grams butter.

Nutriment	Butter
Calories Carbohydrates Proteins Fat Saturated Calcium	737 0.1 g 0.5 g 81.7 g 54 g 15 mg

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Dear visitor: The object of this web site is to inform and educate. Therefore, the information contained herein does not substitute professional medical attention.
If you have any doubt with respect to this information consult your personal doctor.

Medical supervision by Dr. Arieh Goldberg Kalik.
Bariatric physician, certified medical nutrition specialist. Certificate # 1010084

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