Cheese - a milk product obtained by lactic acid bacteria or special rennet enzymes that are required in the cooking process for the coagulation of milk.
Classification of cheeses
The amount of cheese is huge. Experts say that in the world there are no two identical cheeses as no two people are alike. But in spite of this diversity, there is a classification of cheese, which can be attributed to the selected product in a particular category, and group.
The basis for the classification of a substance that causes coagulation of milk. If based on sourdough lactic acid bacteria are then obtained by their exposure to the cheese belongs to the group of fermented milk cheeses. If the cheese-based preparation are rennet obtained from the stomach of ruminants, the resulting cheese misses the group cheeses. In some countries cheese can be called only the product obtained by coagulation using rennet. Everything else does not have the right to bear the proud name of the cheese.
Rennet cheese, in turn, is divided into several subgroups. The first subgroup - hard cheeses, which are characterized by high density and a sufficiently long ripening period - up to 8 months. The second subgroup - soft cheese, low density and ripening up to 6 weeks. The third subgroup - pickled cheeses belonging to the oldest and most do not have a large circulation. A feature of this sub-group is the technology of aging, which occurs in a special brine for several days.
To understand the complexity of the classification of cheese, it is worth remembering that both subgroups are also divided into separate species, and species are divided into grades. We should not forget about the differences in the raw materials from which the cheese. The milk of different animals, pre-pasteurization, or lack of it - all of this contributes additional accents in the world classification of cheese.
Of special note is cheese, which has a specific taste and aroma. Legend has it that in the distant days of a young shepherd in love with a beautiful stranger. He left the pasture and went after her, forgetting his lunch in a limestone cave. When he returned, he found that his moldy cheese. Having tried seemingly spoiled cheese, he was astonished to its unusual taste and aroma. This is how the legend was born blue cheese recipe.
Cheese, generally refers to a subset of soft cheeses. During cooking cheesemakers seeded noble mold Penicillium genus in the curd, and special needles doing a air channels that help mold grow during the ripening of cheese.
Many people know about the benefits of cheese, it is incorporated in the starting ingredients, from which this product is being prepared. Cheese is rich in vitamins, trace elements, animal protein and fats. Cheese increases the level of hemoglobin in the blood, increases blood pressure, improves eyesight and various metabolic processes. Cheese - a rich source of calcium for building bones and teeth.
The benefits of cheese revealed most clearly when his moderation. It is in a reasonable use cheese can be a means of caries prevention, improve mood and normalize sleep.
Also do not forget about calorie cheese, which is quite high. It can be up to 450 kcal per 100 grams of the product and depends on its fat content. The fatty, the higher the calorie cheese. So, taking this into account, the product is carefully used for people who are overweight.
How dangerous cheese
It must be remembered that in some situations can occur and harm from the cheese. Some cheeses may contain bacteria that can cause listeriosis, which is extremely dangerous for pregnant women and the fetus. The maximum risk of contracting listeriosis accounts for cheeses made from unpasteurized milk. Because of their high cost and the spread is narrow, about the dangers of cheese in this respect, of course, we can speak only conditionally.
Cheese can also be harmful to people suffering from hypertension, ulcers of the gastrointestinal tract, and gastritis with high acidity.
Some supporters of the refusal of milk and dairy products which include cheese, claim that it contains a fairly large number of opiate substances that can cause dependence on cheese and provoke a man in his uncontrolled, progressive consumption. In this opinion there is valid evidence, based on laboratory tests of milk.