CHEESE – A NUTRITIOUS FOOD
CHEESSSSE……………Yummilicious Ingredient on all boring FOODS!!!!
Mama I want cheese paratha, cheese macaroni, baked cheese vegetable, is this how you always get the demanding foods from kids? Cheese is actually the most nutritious food for growing kids being excellent source of fermented milk protein. Fermented proteins are easy to digest and have more absorption abilities. Cheese is a fermented dairy protein.
As a food bio technologist I shall be glad to incorporate this food in everyday diet provided, it is made from milk!!!! Cheeses have been nutritionally rich provided it is made from Milk, proportionate fat and sodium level. Milk produced cheese was not sufficient to meet the consumption demand because of Poor shelf life, High storage charges, difficult processing methods, and milk availability on such large scale. That’s only possible on small scale production. Cheese alternative was most required innovation that would overcome all the above problems.
WHAT IS CHEESE ANALOGUE OR SUBSTITUTES?
Cheese substitutes or imitations may be generally defined as products which are intended to partly or wholly substitute or imitate cheese and in which milk fat, milk protein or both are partially or wholly replaced by non-milk-based alternatives, principally of vegetable origin.
Cheese analogues gained more importance firstly because the consumption of pizza pie increased, manufacturers found greater scope in manipulating constituents towards, nutritional, textural & economic ends, Cost factor was another influential point due to which lower income group ruled out the food, Short supply of milk in some parts of the world, Ever increasing interest in obtaining low calorie and low fat food.(H.P.Bachmann, 2001).
NATURAL CHEESE VERSUS ANALOGUE CHEESE
|NATURAL CHEESE||ANALOGUE CHEESE|
|Milk Fat/Protein are expensive||Vegetable fats/proteins are cheap|
|Cost of Manufacturing expensive lesser yield||Cost of manufacturing cheaper more yield|
|Process of manufacturing lengthy and tedious||Process of manufacturing short and easy|
|Shelf life very less||Shelf life is high when analogues are used in making the end product.|
|Naturally Nutrients dense||Fortification is required|
|Prescribed in many special dietary foods, infant formula, Foods in managing medical conditions, Foods in moderating chronic diseases||Used in foods for mixed diet like commodity foods, processed foods, enrich or fortified foods.|
Here’s a general method on a traditional method of natural cheese making.
NATURAL CHEESE MAKING
1. Milk (Fat content depends on type of cheese)
2. Starter (Lemon Juice)
Steps for cheese making
|Milk Treated to eliminate the pathogens and reduce microbial numbers. (73oC for 15 sec)|
|Starter is added for natural fermentation. In vegetarian source generally, lemon juice is added to make a firm jelly like mass (CURD)|
|Cutting the coagulum.|
|Heating the curd (40-45oc)|
|Whey Removal by pressing the curd. Milling for texture and addition of Salt.|
HOW ARE THE ANALOGUES MADE ?
To develop cheese analogue it requires fat and/or Protein(Other than milk to make it cost effective) along with flavoring system and suitable processing regime required for textural and functional properties.(H. Bachmann,2001). Commercial food are broadly classified into 2 categories
- 1: Mixed Diet products(Here the importance is more on taste, texture, cost)
- 2: Nutrition Diet Products (Here the importance is more focused on nutrition)
As the sodium and fat are the major health risks ingredients in a cheese making industries authorities have imposed to label the fat and sodium content of the cheese. Awareness towards the health(nutrition, Vegan, Vegetarian) has increased which made the commercial manufacture substitute animal fats to vegetable fats which help in stating it as a low calorie food or low fat food. Soy proteins are generally used in cheese analogues. The major drawback of these proteins is flatulence problem which they overcome by various fermentation technique.
Here’s a typical comparison of nutritional value of cheddar cheese, clarified butter(ghee), Butter. 100 gm edible portion.
|Nutritional Value||Cheddar Cheese||Clarified Butter(Ghee)*||Butter/ Lard*|
Source:- nutritiondata.self.com * – Unsalted **** – Values missing.
So next time when you say oh cheese is not good think!!! Is it really bad or do you want your kids to be happy and you having peace of mind!!! Learn the right combinations and learn the right nutria-education to reduce the meal prep stress for kids!!! Make cheese with less sodium and have them enjoy there all time favorite food cheese pasta, cheese paratha, cheese sandwich, jacket potato just add our homemade cheese/paneer and let them indulge into the world of happiness!!!
1. Cheese Analogues: A review (Bachmann,Hans Peter, 2001, International Dairy Journal, 11(2001),505-515)