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Cheese © PDST Home Economics Making Cheese Bacteria added to milk. Sugar changes to lactic acid, gives flavour. Milk warmed, rennet (enzyme) added. Milk changes to curds and whey. Curds drained, chopped, salted, whey removed. Curds pressed into moulds, the harder it is pressed the harder the cheese. The blocks of cheese are left to mature. Packaged and labelled. Average Composition Protein 27% Fat 33% Carbohydrate 0% Vitamins 1% A B Minerals 4% Calcium Water 35% Nutritive value (Food value) Protein, high %, HBV, for growth and repair of cells Fat, high %, saturated, for energy, low fat cheese has half the fat. Carbohydrate, none, serve with carbs like bread Minerals, calcium for bones and teeth Vitamin A (eyes, skin, membranes, growth), B (nerves, energy). Water, depends on whether the cheese is hard semisoft or soft Value in the diet Important for growth – calcium, protein, Vit A. Lots of varieties. Versatile – many uses. Easily packed – lunches, picnics. Cheap, no waste. Very little preparation. High in fat and cholesterol avoided by people overweight and with heart disease. Hard to digest because high in fat, invalids, elderly may have to avoid it Classification of cheeses Soft Cottage Cream Brie Camembert Semi - hard Edam Gouda Stilton Hard Processed Cheddar Cheese spreads Parmesan Triangles Cheshire Slices Gruyere Foil wrapped Soft Cheese Semi-soft/semi-hard cheese Hard Cheeses Uses of Cheese Healthy snack. Sandwiches. Salads. Part of main dish, Quiche, Pizza, lasagne. Cheese sauce. Garnishing: soup, spaghetti, ‘au gratin’ dishes. Final course. Storing cheese Check date stamp. Wrap or put in plastic box. Refrigerate. Remove from fridge 1 hour before eating. Grate hard cheese into jar and use for melting. Fat melts. Protein coagulates and then hardens and becomes harder to digest. Turns brown. Bacteria destroyed. Vit B lost. To make cheese easier to digest: grate it, add mustard, cook as little as possible. Effects of cooking on cheese To include more dairy products in the diet Drink milk based drinks instead of fizzy drinks. Add yoghurt to fruit smoothies. Use cheese and yoghurt and fromage frais for snacks. Serve dishes au gratin eg. Potatoes. Add grated cheese to salads.