Cheese © PDST Home Economics

Making Cheese Bacteria added to milk. Bacteria added to milk. Sugar changes to lactic acid, gives flavour. Sugar changes to lactic acid, gives flavour. Milk warmed, rennet (enzyme) added. Milk warmed, rennet (enzyme) added. Milk changes to curds and whey. Milk changes to curds and whey. Curds drained, chopped, salted, whey removed. Curds drained, chopped, salted, whey removed. Curds pressed into moulds, the harder it is pressed the harder the cheese. Curds pressed into moulds, the harder it is pressed the harder the cheese. The blocks of cheese are left to mature. The blocks of cheese are left to mature. Packaged and labelled. Packaged and labelled.

Average Composition Protein 27% Protein 27% Fat 33% Fat 33% Carbohydrate 0% Carbohydrate 0% Vitamins 1% A B Vitamins 1% A B Minerals 4% Calcium Minerals 4% Calcium Water 35% Water 35%

Nutritive value (Food value) Protein, high %, HBV, for growth and repair of cells Protein, high %, HBV, for growth and repair of cells Fat, high %, saturated, for energy, low fat cheese has half the fat. Fat, high %, saturated, for energy, low fat cheese has half the fat. Carbohydrate, none, serve with carbs like bread Carbohydrate, none, serve with carbs like bread Minerals, calcium for bones and teeth Minerals, calcium for bones and teeth Vitamin A (eyes, skin, membranes, growth), B (nerves, energy). Vitamin A (eyes, skin, membranes, growth), B (nerves, energy). Water, depends on whether the cheese is hard semi- soft or soft Water, depends on whether the cheese is hard semi- soft or soft

Value in the diet Important for growth – calcium, protein, Vit A. Important for growth – calcium, protein, Vit A. Lots of varieties. Lots of varieties. Versatile – many uses. Versatile – many uses. Easily packed – lunches, picnics. Easily packed – lunches, picnics. Cheap, no waste. Cheap, no waste. Very little preparation. Very little preparation. High in fat and cholesterol avoided by people overweight and with heart disease. High in fat and cholesterol avoided by people overweight and with heart disease. Hard to digest because high in fat, Hard to digest because high in fat, invalids, elderly may have to avoid it invalids, elderly may have to avoid it

Classification of cheeses Classification of cheeses Soft Semi - hard HardProcessed CottageCreamBrieCamembertEdamGoudaStiltonCheddarParmesanCheshireGruyere Cheese spreads TrianglesSlices Foil wrapped

Soft Cheese

Semi-soft/semi-hard cheese

Hard Cheeses

Uses of Cheese Healthy snack. Healthy snack. Sandwiches. Sandwiches. Salads. Salads. Part of main dish, Quiche, Pizza, lasagne. Part of main dish, Quiche, Pizza, lasagne. Cheese sauce. Cheese sauce. Garnishing: soup, spaghetti, ‘au gratin’ dishes. Garnishing: soup, spaghetti, ‘au gratin’ dishes. Final course. Final course.

Storing cheese Check date stamp. Check date stamp. Wrap or put in plastic box. Wrap or put in plastic box. Refrigerate. Refrigerate. Remove from fridge 1 hour before eating. Remove from fridge 1 hour before eating. Grate hard cheese into jar and use for melting. Grate hard cheese into jar and use for melting.

Effects of cooking on cheese Fat melts. Fat melts. Protein coagulates and then hardens and becomes harder to digest. Protein coagulates and then hardens and becomes harder to digest. Turns brown. Turns brown. Bacteria destroyed. Bacteria destroyed. Vit B lost. Vit B lost. To make cheese easier to digest: grate it, add mustard, cook as little as possible. To make cheese easier to digest: grate it, add mustard, cook as little as possible.

To include more dairy products in the diet Drink milk based drinks instead of fizzy drinks. Drink milk based drinks instead of fizzy drinks. Add yoghurt to fruit smoothies. Add yoghurt to fruit smoothies. Use cheese and yoghurt and fromage frais for snacks. Use cheese and yoghurt and fromage frais for snacks. Serve dishes au gratin eg. Potatoes. Serve dishes au gratin eg. Potatoes. Add grated cheese to salads. Add grated cheese to salads.