Dairy products

Cheese

nutritional value:

Protein: 27% - high biological value - easy to digest - casein - soft cheese contains less protein than hard cheese

lipids: 33% - high saturated fat and cholesterol

carbohydrates: 0-1.5% very small amount in the form of lactose

vitamins: vitamin B vitamin A and vitamin D

minerals: 1.5-4% good source of calcium (bones and teeth) phosphorus and sodium

Dietetic value:

High biological value protein important for growth in children adults and pregnant women

important source of protein for lacto vegetarians

should be restriced by those on a low fat diet or choose a low fat/soft cheese option high fat content makes it difficult to digest

widely available

ideal snack

provides calcium

pregnant woman should avoid soft cheese to reduce risk of poisoning from listeria

Production of cheese

milk is pasteurised and a starter culture is added which converts lactose to lactic acid which acts as a preservative

milk is heated to 30°C and rennet is added

mixture is allowed to set for 40 minutes

the curds are chopped and the whey is drained off (at this stage cottage cheese is produced)

the curds are heated to 40°C to squeeze out more whey until it reaches the correct consistence

the curds are cut into blocks and put on top of each other draining stops

the curds are cut again and 2% salt is added

it is pressed into moulds

moulds are dated and stored for 3-12 months to ripen

it is graded (mild medium mature) cut into retail size

packing is vacuum packed in zip lock bags

labelling type brand quantity nutrional information

Buying cheese

buy from a clean hygienic shop

buy fresh and small amounts - use within a few days

check date stamp on vacuum packed cheese

ensure the seal isnt damaged on pre packed cheese

Storing cheese

fresh cut cheese should be refrigerated and used within 2-3 days

remove soft cheese from packaging and store in a polythene container in the fridge

wrap other cheese well to prevent drying store in fridge

use before expiry date “use by date”

remove from fridge 1hr before use

effects of cooking on cheese

protein coagulates

pathogenic bacteria are killed

fat melts but no change in food value

colour changes as cheese browns

overcooking makes cheese hard and difficult to digest

Butter

nutritive value:

small amounts of HBV

traces of lactose left due to churning

lipids: very high in saturated fat causing high cholesterol should be avoided by people with high cholesterol

vitamin A healthy eyes small amount of vitamin d strong bones and teeth

low fat spreads

these contain approx half of the fat

suitable for low calorie diet

ingredients include water vegetable oil and milk protein

not suitable for baking or frying because of the high water content

low in saturates

functional dairy spreads

proven to reduce cholesterol

made from cream with sunflower oil vegetable oil plant stanol butter milk water and salt

plant stanols prevents the ABSORPTION OF cholesterol in the small intestine so that it is excreted from the body

these spreads contain no hydrogen fatty acids and almost no trans fatty acids

production of butter

made from cream with 35% fat

pasteurised and chilled at 10°