Tuesday, May 4, 2010

Cheese Know and Benefits for Heatlh

Cheese is not the food that comes from our country, but in everyday life most people are very familiar dish may even become mandatory daily menu. Although relatively expensive, cheese lovers will always "miss" aka addicted. The temptation to taste the savory aroma of the cheese typically makes the fans are always sought, not to mention the nutritional content, ranging from proteins, vitamins, calcium, iron, calories and fat, this is where the warehouse. Whatever the reason, let's recognize a variety of cheese closer and see for yourself delicacy of its flavor.

Cheese History
Cheese has been found in thousands of years ago. Kala was a shepherd of dairy cows kept in milk results in a pouch made of goat skin. Some days later a traveler fined a bag that is left in the caves, because hunger compelled him to eat it. Not at the thought of milk that has been changed into a lump that turned out very delicious flavor. After the meticulous, turned out to milk fermented by certain microorganisms contained in the leather pouch. From this embryo of cheese originates. In the early 20th century, the cheese started to be produced commercially. And now, the cheese industry growing so rapidly, has now reached hundreds of species and also more varied texture.

Making Processes
In principle, cheese made through three stages:
Coagulation. After the heated fresh milk (pasteurized), then the acidic substance or a certain bacterial culture is added. The purpose of this process so lactose is converted to lactic acid (acid coagulation) that precipitate / blob resembling know.

Formation and Salting. Curd (curd), which formed during the coagulation process and then frozen in a mold as desired. The next step is salting. Know how to dip into the milk salt solution containing 250-350 grams per liter of water. The purpose of salting is to accelerate the drying process, give you a taste, aroma also acts as a preservative because of salt slows down the process of proliferation of microorganisms.

Curing / fermentation. Cheese ripening process should be done in the dry room with a temperature range between 0oC - 32oC. Long maturation process depends on the type of cheese desired. For soft cheese (soft cheese), fermentation takes about four weeks, but for hard cheese (hard cheese) take 2-3 years. During these fermentation process components of cheese flavor and texture is formed.

Presentation mode
each country has different traditions in presenting cheeses. In Italian cheese served as an appetizer, the French state presents after the main course, while the British and American cheese served more frequently in the dessert. While in Indonesia do not know the rules in the present cheese. You are okay to eat cheese at the time of appetizer, main and cover. Another case, if you're eating cheese with wine as a beverage companion. Red wine is suitable only eaten in camembert and Emmenthal. Only a white wine that fits in the mix with all types of cheese, but it is definitely getting old cheese, the wine is also accompanying the longer period of fermentation.

Various Types of Cheese
Under the base ingredients, the cheese can be made from the milk of cows, buffaloes, sheep and goats. While the texture of cheese were classified into two types, namely the young cheese / soft (soft cheese) with a water content of 36-40% and an old cheese / hard (hard cheese) water content within 25-36%.

Camembert. Soft cheeses from France were first made in the 18th century in the village of Normandy. Camembert made from cow's milk, its texture is very soft with a creamy yellow color. This cheese contains fat between 45% - 50%. Besides delicious as a table cheese, also suitable for the omelette mixture, fill the soufflĂ©, pancakes, or apple pie. Ricotta. Ricotta cheese from Italy. Soft cheeses from cow’s milk are very brittle texture. Including high-fat content, reaching 65%. A tasty combination of flavors and delicious with fragrant scent make feels right, combined with a variety of Italian pasta dishes such as Lasagna and Spaghetti.

Brie. Including the category of soft brie cheese from France. The characteristic of this cheese is its outer skin is white and soft interior melting. Sharp aroma and a high fat content (45%). Brie is very suitable for use as salad ingredients, fruit eaten with olive or pickle. Cream Cheese. In the market we can find two kinds of cream cheese, double cream cheese are the first choice with 65% fat content and cream cheese (45% fat) other options. Unlike other types of cheese, cream cheese has a slightly sour taste. This cheese is generally used in desserts, for example cheese cake, as the content of pies, or eaten with pieces of fruit. Mozzarella. Italian cheese Mozzarella is originally from buffalo milk. Soft cheeses with a fat content between 40-50% are very specific in nature. Mozzarella will melt when baked, is perfect for pizza toppings or mix frittata.

Edam. One of Holland’s most popular cheeses. Texture is hard and nut-like aroma. Fat content of cheese was approximately 40%. Differentiating with other cheese is wrapped in layers of packaging, which is always a kind of red wax. Edam is very suitable for such dry cake mix cookies or sprinkles on a variety of grilled dishes.

One type of hard cheese from the town of Parma, Italy. In general shape of a cylinder with a light yellow color. Its texture is loud, perfect for grated cheese. Aroma Parmesan sharps enough because the curing process is quite long, between 14 months to 4 years. This cheese is perfect for topping pizza, soup and processed a variety of pasta. Cheese fat content around 61%.
Cheddar. One type of cheese from England's most widely consumed throughout the world. It was delicious with the scent is not too sharp cheddar made suitable for cooking anything. Dish casseroles, soup, sandwiches and salads fill even more delicious with the addition of this cheese. Containing 48% fat Cheddar with curing period of 9-24 months.

Emmenthal. The origin of this cheese comes from Switzerland, one of the hard cheeses that are quite popular. Emmenthal have different characteristics with other cheeses, unique shape because if the cut will be seen the holes formed during the fermentation process. Cheese is much preferred because of the taste soft and rich aroma. Emmenthal match served as a table cheese with a glass of wine.

Nutritional Value of Cheese
Whatever the type, the cheese must be made from fresh milk. Stages of compaction and fermentation during the manufacturing process further enhance the nutritional value of cheese. Protein content, for example, cheese is higher than fresh milk. 100 g cheese contains on average 22.8 grams of protein, while fresh milk is only 3.2 per 100 gr. So also with the content of calcium, cheese contains 777 mg of fresh milk and only about 143 mg per 100 grams of weight material.
In addition to the above nutrition, cheese is also high in carbohydrates, fat, iron, fat and phosphorus. By consuming 100 grams of cheese, your calcium needs supplies 20-25% of daily calcium requirement. From some research results consume cheese can reduce pre-menstrual syndrome symptoms and strengthens bones. Diverse mineral content is high on the cheese very well to protect teeth from caries, is because this element can strengthen the tooth mineralization email.

Although many health benefits, for people with lactose intolerant, cheese is consumed abstinence. Milk sugar (lactose) contained may cause harm to the body. Salt and fat content in cheese is also quite high, therefore recommended for patients with kidney, heart, gall bladder and liver disease should limit consumption of cheese. But for you, which is free from the diseases above, enjoy the delights of cheese and get benefited

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