Transcript Cheese
Cheese A fermented dairy food © PDST Home Economics Classification Hard SemiHard Soft External mould Cheddar Edam Mozzarella Brie Stilton Parmesan Gouda Feta Cashel Blue Camembert Internal mould % Composition of Cheddar • • • • • Protein Fat Carbohydrates Vitamins Minerals Calcium • Water 26% 33% O% A, B2 4% 37% Production • Pasteurise milk • Add bacteria starter, changes lactose into lactic acid • Warm to 30oC, add rennet, turn into curds and whey • Cut curd, remove whey • Heat curd to shrink them and to squeeze out more whey • Add salt (2%) to flavour and preserve Production • Curds put into moulds and pressed for different lengths of time depending on how hard the cheese is to be • Removed from moulds and stored at 10oC to ripen for 4 months or more… • Enzymes and bacteria and sometimes moulds give flavour, smell & texture • Graded and Packed Nutritive Value • Protein: 14-26%, HBV, casein • Fat: 4-33%, saturated, most cheese high in fat, hard to digest. • Carbohydrate: 0% all lactose change to lactic acid • Vitamins: A (retinol) & carotene (eyes, skin, membranes & growth). Vitamin B2 for energy release • Minerals: 1.5 - 4% calcium for bones & teeth • Water: 37 - 79% Dietetic Value • Rich in protein, calcium and vitamin A for growth therefore good for children, teenagers & pregnant women. • Versatile • Cheap protein food and no waste - good for people on low income • Needs no cooking so quick to prepare & saves energy • High in saturated fat , avoided by those on low cholesterol diets • High in fat , avoided by those on low calorie diets • Hard to digest so needs to be grated melted or served with mustard to those with digestion problems Effects of Heat • Fat melts • Protein coagulates then becomes tough and hard to digest • Micro-organisms killed • Browns • Easy to overcook so add to dishes at end of cooking Uses of Cheese Uses • Cheese Sauce • Filling e.g. Quiche, omelette, baked potato • Topping e.g. vegrtable au gratin, macaroni cheese, bolognese, lasagne, pizza • Dips & spreads especially cream cheese & cottage cheese • Desserts especially cream cheese and marscapone, tiramisu & cheesecake • Packed lunches sandwiches etc. • Snacks on toast or crackers Buying & Storing Cheese • When buying fresh from a block buy just enough for a few days • Packed cheese: check best before date and the seal • Wrap in plastic or tinfoil or keep in plastic box • Store in fridge • Hard cheese can be grated and kept in jar in fridge for melting as topping • Soft cheese should be eaten within 1-2 days of opening • Take out of fridge 30 minutes before using