Cheese
© PDST Home Economics
Making Cheese
 Bacteria added to milk.
Sugar changes to lactic acid, gives flavour.
 Milk warmed, rennet (enzyme) added....
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, ...
Value in the diet
 Important for growth – calcium, protein, Vit A.
 Lots of varieties.
 Versatile – many uses.
 Easily...
Classification of cheeses
Soft Semi - hard Hard Processed
Cottage
Cream
Brie
Camembert
Edam
Gouda
Stilton
Cheddar
Parmesan...
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.
 Gar...
Storing cheese
 Check date stamp.
 Wrap or put in plastic box.
 Refrigerate.
 Remove from fridge 1 hour
before eating....
Effects of
cooking on cheese
 Fat melts.
 Protein coagulates and
then hardens and
becomes harder to
digest.
 Turns brow...
To include more dairy products
in the diet
 Drink milk based drinks instead of fizzy drinks.
 Add yoghurt to fruit smoot...
Cheese
Cheese
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Cheese

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  • Good presentation.Going through news like http://www.pr.com/press-release/628395 makes me think what role US market is going to play in reaching this figure by 2021
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Transcript of "Cheese"

  1. 1. Cheese © PDST Home Economics
  2. 2. 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.
  3. 3. Average Composition  Protein 27%  Fat 33%  Carbohydrate 0%  Vitamins 1% A B  Minerals 4% Calcium  Water 35%
  4. 4. 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 semi- soft or soft
  5. 5. 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
  6. 6. Classification of cheeses Soft Semi - hard Hard Processed Cottage Cream Brie Camembert Edam Gouda Stilton Cheddar Parmesan Cheshire Gruyere Cheese spreads Triangles Slices Foil wrapped
  7. 7. Soft Cheese
  8. 8. Semi-soft/semi-hard cheese
  9. 9. Hard Cheeses
  10. 10. Uses of Cheese  Healthy snack.  Sandwiches.  Salads.  Part of main dish, Quiche, Pizza, lasagne.  Cheese sauce.  Garnishing: soup, spaghetti, ‘au gratin’ dishes.  Final course.
  11. 11. 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.
  12. 12. Effects of cooking on cheese  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.
  13. 13. 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.
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