Cheese production has been going on for many years and is a traditional art. There are many benefits of cheese nutritionally because it is versatile. Cheese can be used as a source of protein, vitamins, minerals, phosphorus, and calcium. Cheese can be a convenience food for people because it can be eaten as the main component, a dessert, a snack, a condiment or as an ingredient used to make foods. There are over five hundred types of cheese and they are continuing to study and make a more variety. The properties of cheese are important when learning how they are made and what they consist of, these qualities are important to the manufacturer and consumer. For example a pizza place such as Digornio would need a cheese that can do many things like stretch, melt and brown as well as rid itself of moisture to increase the quality of the pizza so they can sell more product.
History of Cheese
The Cheese making was an art to people of this time, and the process was a “Family” secret passed down from one generation to the next as the years went by. Today in modern cheese factories, the cheese is mass produced using standardized recipes and factory techniques that result in a more bland and uniform quality of product. Cheese comes many different animals milk such as cows, goats, sheep, water buffalo, horses, llamas, and yaks. These animals have been used for many years and each produce a certain flavor or texture of cheese. It is possible that cheese was an accident and discovered by people who would store milk in containers made from the stomachs of animals. This process will be explained later in the paper.
Cheese has been around for as long as people started domesticating animals. The domesticated animals were used for...
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...) in order to reduce the amount of sodium in food. (Cruz, 2011) There are other alternatives but NaCl that taste natural.
In the past few decades, worries of disease have made people scared due to the fact the raw-milk cheese have been put into a group considered to be a dangerous food product because they have been associated with tuberculosis, E. coli, Salmonella, Brucella melitensis, Staphylococcus aureus, and campylobacteriosis, the greatest concerns have focused on Listeria monocytogenes. (West, 2008) Raw milk enzymes aid in the digestion of many other products such as fats, milk minerals and sugars as well as enzymes in other foods. It is noted that Pasteurization destroys factors in the milk like cortisone where raw milk encourages allergy control. Raw milk can have bacteria beneficial components that stay in the digestive track and support the immune system.
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