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What are the benefits of eating cheese? What are the nutritional values of cheese

Cheese has a very high nutritional value. Many parents are beginning to care about the nutritional value of cheese, hoping that it can supplement the nutrition needed in children's body. What is the nutritional value of cheese? What's the advantage of eating cheese often

The content of protein in cheese is generally between 3% and 40%. Every 100g soft cheese can provide 35% to 40% of the daily protein demand of an adult, while every 100g hard cheese can provide 50% to 60%. The biological value of cheese is lower than that of whole milk protein, but higher than that of pure casein. In some new processes, such as ultrafiltration, whey can not be discharged, which improves the nutritional value of cheese protein. In addition, there is no Maillard reaction in cheese production, so the essential amino acids of cheese can be maintained to 91% - 97% of the original milk content.

Cheese production needs the fermentation of microorganisms. Under the decomposition of chymosin and protease in microorganisms, proteins form small molecular substances such as amino acids, peptides, interstellar and peptone, so it is easy to digest, and its protein digestibility reaches 96% - 98%. It has been reported that during the ripening period of cheese, casein in milk gradually degraded into peptides and amino acids. Some amino acids can be further degraded under the catalysis of bacterial decarboxylase. &Gamma - aminobutyric acid is derived from the decarboxylation of glutamic acid, so many cheeses contain gamma - GABA.

Gamma - GABA is a kind of functional factor which has the functions of lowering blood pressure, anti convulsion, analgesia, improving brain function, mental stability, promoting long-term memory, activating kidney function, activating liver function, etc. Fat not only gives cheese a good flavor and delicate taste, but also provides part of energy for human body. The digestibility in vivo is 88% - 94%. In addition, cholesterol content related to fat content is also low in cheese, usually 0-100mg / 100kg. In cheese production, most lactose is excreted with whey, and the rest is transformed into lactic acid through fermentation dust. Therefore, cheese is one of the optional nutritional foods for lactose intolerant and diabetic patients.

Although the nutritional value of cheese is very high, it's better not to eat too much, especially in the evening, so as not to lead to obesity of children. Many cheeses are not clean and sanitary, so when we choose cheese, we must choose some regular manufacturers, not small workshops.