{"id":94906,"date":"2017-09-04T09:22:27","date_gmt":"2017-09-04T07:22:27","guid":{"rendered":"http:\/\/langhe.net\/94906\/dietary-aspects-of-cheese\/"},"modified":"2019-02-06T16:24:28","modified_gmt":"2019-02-06T15:24:28","slug":"dietary-aspects-of-cheese","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/94906\/dietary-aspects-of-cheese\/","title":{"rendered":"Dietary aspects of cheese"},"content":{"rendered":"

Cheese should be considered as food that is particularly suitable to meet the needs of adolescent growth<\/strong> and as food for protecting adults<\/strong>.<\/p>\n

Composition<\/h2>\n

The food and nutritional principles that provide cheese these benefits are represented by the presence of large quantities of high biological protein values<\/strong> and a phosphorus-calcium-vitamin D<\/strong> complex.<\/p>\n

Cheese is a concentrate of protein and mineral salts<\/strong>.<\/p>\n

Moreover, cheese fat is easy to digest<\/strong> due to its low melting point.<\/p>\n

Nutritional values<\/h2>\n

The nutritional value of cheese doesn’t exactly reflect that of milk<\/strong> due to the numerous transformations that the mammary secretion undergoes during the cheese-making process and ripening.<\/p>\n

On the other hand, it is also true that the lactic bacteria<\/strong> and the yeasts<\/strong> found in cheese cause the synthesis of new vitamins that belong to group B.<\/p>\n

Compared with milk, cheese proteins<\/strong> denote a lower biological value (roughly 5% less) due to the loss of some of them remaining in the serum.<\/p>\n

Digestibility<\/h3>\n

The protein digestibility coefficient<\/strong> of cheese is quite high<\/strong> (roughly 97%) as well as that of the fat contained in it (roughly 95%); these coefficients are higher in long-maturing cheeses and in processed cheeses than in fresh, fermented and fatty cheeses.<\/p>\n

Fats<\/h3>\n

The abundance of free fatty acids in some cheeses has antibacterial action<\/strong> against harmful microorganisms in the intestines.<\/p>\n

Salts and other elements<\/h3>\n

There is a greater concentration of mineral salts<\/strong> in cheese than in milk, except for potassium which is lower.<\/p>\n

Like milk, cheese too contains calcium and phosphorus<\/strong> according to the proportion considered best suited for a human being’s requirement, while in most other foods calcium is almost always deficient with respect to phosphorus.<\/p>\n

Energy value<\/h3>\n

The energy value<\/strong> of cheese is mainly related to its fat content<\/strong>; on average 2 hg of cheese consumed per day are needed to produce 300 mg. of cholesterol.<\/p>\n

Cheese consumption is ideal in cases requiring a good energy supply<\/strong>; inversely one can choose cheeses with less calories (lean cheeses) but richer in protein and mineral salts.<\/p>\n

When and how much to consume<\/h2>\n

Essentially, cheese<\/a> is the most suitable food to supplement a diet that is low in animal proteins and calcium<\/strong>.<\/p>\n

The Mediterranean habit of eating cheese at the end of a meal, is linked to the stimulating effect that this food carries out on digestive juices.<\/strong><\/p>\n

The following is the recommended daily amount of cheese<\/strong> in one’s diet:<\/p>\n