Advantages And Disadvantages And Effects Of Cheese Production

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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
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There are many advantages and disadvantages of cheese to the body. Studies have been done to prove cheese can cause hypertension due to the amount of sodium involved in the making and preserving process. It is really hard for the cheese industry to remove the sodium because it effects taste, body, texture and shelf life. However when changed to reduced sodium the cheese is better for you but not as tasty. Domiati cheese is the only cheese that has no added salt at the end of the process. Pasteurized cheeses usually contain a greater amount of salt than natural cheeses. A reduction of sodium in cheese will benefit the development of cheese with functional properties. (Cruz, 2011) Another common technique is to replace NaCl with potassium chloride (KCl) in order to reduce the amount of sodium in food. (Cruz, 2011) There are other alternatives but NaCl that taste

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