Cheeses: classification and nutritional value

Classification of cheeses

The classification of cheeses, by virtue of the great abundance of varieties (about 2000 worldwide), can be done:

• according to the type of milk used (goat, sheep, cow, buffalo and mixed cheeses);
• according to the curd coagulation method (acid or rennet);
• according to the consistency of the pasta or the water content (fresh, soft, semi-hard, hard, grated cheeses);
• according to the cooking temperature (raw cheeses T 48 ° C);
• according to the maturation time (fresh cheeses with extra rapid maturation of 2-3 days; rapid within 15 days; short maturing within 30 days; medium maturing within 6 months; long maturing, slow within 1 year, and very slow, over 1 year);
• according to the fat content (low-fat, semi-fat, fat cheeses, double cream);

Other types of cheese

FILATA PASTA CHEESE

A curd is first prepared by adding rennet, which is left to mature in whey for at least 3 hours, up to a pH of 5.2-5.3. The curd is then melted in boiling water, pulled into threads and appropriately shaped. This process determines the partial demineralization (formation of monocalcium paracaseinate) linked to the formation of lactic acid. Mozzarella, Fior di latte, Provolone, Scamorza etc. are obtained.

MELTED CHEESES

They are obtained by fusion of cheeses of various types and of different ripeness (generally sweet). The matter is first ground and mixed; melting takes place at 70-75 ° C under reduced pressure; butter, margarine, dyes, but above all melting salts (phosphates, polyphosphates and sodium citrates) can be added, which increase spreadability and maintain hydration.

 

MASCARPONE CHEESE

It is a soft cheese that is obtained starting from milk cream (25-30% fat), heated to 80-90 ° C and added with citric acid. Coagulation is due to acidity and heat.

RICOTTA

It is obtained by coagulation of the whey coming from the cheese making. After the curd, the whey still contains proteins, minerals and a part of fats. It is heated to 75-80 ° C, the temperature at which the whey proteins coagulate; a precipitate is thus formed consisting of lactalbumin, small quantities of fat, lactose and mineral salts, which is left to drip for 12 hours and then placed in the molds.

Precisely due to the way it is produced, ricotta is not a cheese, but a dairy product, as it is outside the definition of the law. It is a noble product, because it is low in fat and lactose, but rich in proteins of very high biological value; it is also easily digestible.

 

Chemical composition (g / 100 g of fresh product) of ricotta from different origins

 

ORIGIN OF THE SERUM FAT LACTOSE PROTEIN ASHES CALORIES Sheep 22,19 3,23 9,00 0,64 246 Sheep 18,54 2,82 9,67 1,34 215 Hoax 17,25 3,69 10,50 1,38 211 Cow 5,22 3,97 18,72 3,62 141 Cow 4,32 3,93 14,99 2,02 117

Nutritional value of cheese

Cheese is made up of water, proteins and fat, in a proportion of 50:25:25; however, these proportions show a rather high degree of variability, depending on the type and maturation period. Cheese is therefore a very energetic food, so much so that 100 g provide an average of 300 kcal (2/3 due to the lipid content), always with a certain difference between the various specialties (see cheese and calories)
The proteins are highly digestible, thanks to the hydrolysis of the caseins and the increase in the soluble fraction.
Carbohydrates are lacking; lactose, present in solution in the serum, is contained only in small quantities. For this reason, cheese is well tolerated even by those who do not digest lactose. It should be combined with starchy foods, such as bread, pasta and rice, to complete its nutritional profile.
Cheese is particularly rich in calcium, phosphorus, vitamin A and B vitamins (because it is a concentrated food). As in milk, we lack vitamin C and iron, so it is good to accompany it with vegetables.
One hundred grams of cheese (Parmesan) correspond, in nutritional value, to 200 g of veal, 160 g of ham and 300 g of fish (trout). Finally, remember that cheese, like meat and fish, must be considered a second course and not a treat to be consumed at the end of a meal.

Cheese Waterfall Proteins Lipids

Carbohydrates

available

Acid
lactic

Kcal KJ

Salts
minerals

Beautiful country 38,9 25,4 30,2 - - 373 1549 - Brie 44,5 22,6 27,9 0,10 0,89 345 1430 4,00 Caciocavallo 30,0 29,9 29,7 - - 387 1620 2,10 Camembert 50,0 20,5 25,7 0,10 0,11 314 1301 3,60 Edam 41,9 24,8 28,3 - 1,00 354 1460 4,00 Emmenthal 35,1 28,9 31,2 - 0,45 398 1651 3,94 Feta 59,1 17,0 18,1 0,53 1,42 237 986 5,20 Fontina 39,0 25,2 30,4 - - 374 1566 1,90 Gorgonzola 42,4 19,4 31,2 - 0,62 360 1492 - Gouda 46,0 25,5 25,4 - 1,00 331 1373 2,10 Mozzarella cheese 60,1 19,9 16,1 - - 225 934 - Parmesan 29,6 36,6 25,8 0,06 - 375 1561 - Provolone 39,6 26,3 28,9 - - 365 1516 - Ricotta 75,0 9,5 15,0 0,033 - 174 722 - Pecorino Romano 50,0 20,0 25,7 - - 311 1291 3,10 Processed cheeses 50,6 13,2 30,4 - - 326 1349 2,20 Quark cheese 73,5 11,1 11,4 2,60 0,70 159 664 0,75 Stracchino 48,0 22,1 26,4 - - 326 1364 1,20
From: Souci et al, 2000, supplemented

Bibliography

FOOD CHEMISTRY, Cabras and Martelli, Ed. Piccin

FOOD CHEMISTRY, vANNUCCHI HATS, Ed. Zanichelli

Other articles on "Cheeses: classification and nutritional value"

1. cheese processing
2. cheese
3. cheese coagulation
4. low-fat cheeses
5. cheeses calories
6. cheeses rich in calcium

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