Cheese
Cheese, as well as being delicious, is a wonderful source of many valuable nutrients – protein, calcium, vitamin B, zinc, magnesium and phosphorous. 28g of cheddar will provide just over 7g of protein, while supplying a little over 200mg of calcium.
The casein in the milk used to make cheese is a useful protein in supporting health, since it contains essential amino acids. The phosphorus in cheese is one of the vital minerals needed for a healthy body.
It takes about 10 litres of milk to produce a kilo of cheese, and almost all the nutrition in that original source is preserved in the final product. For the most part, making cheese from milk leaves the original vitamins and minerals intact.
You’ll need to take some care to get the best nutrition that cheese has to offer. Long term storage should be between 35-40°F and the product should be well wrapped during refrigerated storage. Once exposed to air, both temperature and organisms will quickly act on the cheese. Flavour is lost quickly as the air dries out the cheese and certain harmless but distasteful moulds can grow on the surface quickly.
Cheese should be served at room temperature to bring out the full flavour.
When a nutritious food tastes good, maintaining good nutrition is all the easier.
Click here for the Nutritional Composition of Hard Cheese per 100g
Milk
Milk forms an important component of our daily balanced diet. It serves as a source of calcium that makes our bones and teeth strong.
Milk also provides us with high quality proteins that contain essential amino acids, which the body is incapable of producing by itself.
One glass of milk is a rich source of our recommended daily vitamins.
Click here for the Nutritional Composition of Milk
