Is cheddar cheese artificially colored
Sliced cheese: what's in it?
Sliced cheese does not only refer to cheese that can be found sliced on the refrigerated shelf. Loaves in the cheese counter can also be sliced cheese. Because according to the cheese ordinance, cheese is called semi-hard cheese if it contains between 54 and 63 percent water in the fat-free cheese mixture. This makes it firm, but also smooth and juicy and easy to cut. For comparison: Appenzeller is one of the semi-hard cheeses, while Emmentaler is a hard cheese.
Healthy semi-hard cheese: protein, calcium, fatty acids
Cheese contains many important nutrients:
- The protein in semi-hard cheese has a high biological value. That means: The body can use it to build up its own protein. That is why cheese plays an important role in the vegetarian diet. The combination of cheese and grain protein is particularly valuable, for example as cheese bread or cheese spaetzle.
- The calcium in semi-hard cheese is important for stable bones and healthy teeth. Even two slices of cheese a day cover half of the recommended daily intake for adults.
- Semi-hard cheeses made from milk from cows that eat naturally growing grass and hay contain a particularly high number of healthy ones unsaturated fatty acids, for example the omega-3 fatty acid alpha-linolenic acid. An example of cheese with a lot of unsaturated fatty acids is Mai-Gouda.
However, cheese can also contain ingredients that should only be consumed in moderation:
- Sliced cheese has a relatively high content of saturated fats. They are considered unhealthy. For this reason, there is reduced-fat cheese, which is made from reduced-fat milk. Some of the animal fat has been removed from the milk, while other nutrients are retained. However, reduced-fat cheese melts worse and the taste is not as full.
- The higher the fat content in the semi-hard cheese, the more Calories he has. For a semi-hard cheese with 30 percent fat in the dry matter, it is 250 kilocalories per 100 grams, with 60 percent fat in the dry matter, 400 kilocalories. Cheese with a high fat content fills you up faster.
- Some types of semi-hard cheese contain a lot salt, that makes it durable. Just 100 grams of Gouda contain 2.8 grams of salt - that's almost half of the recommended daily requirement for adults. Processed cheese contains even more salt.
- Contains sliced cheese histamine - a protein that is produced during fermentation processes. Anyone who suffers from histamine intolerance should choose young cheese, quark or cream cheese rather than longer-aged varieties.
Additives in cheese
- Some types of cheese such as Tilsiter, Edam or Gouda will be nitrate added. Nitrate prevents butyric acid bacteria from deforming the cheese wheel during ripening. The addition of a maximum of 0.15 grams of nitrate per liter of cheese milk is permitted. After four to six weeks of ripening, there are still around 30 to 40 milligrams of nitrate per kilogram of cheese. Organic cheese must not contain any nitrate.
- The natural dye Annatto (E 160b, Bixin, Norbixin) gives cheese a dark color. Annatto is considered harmless.
- Often the dairy milk is used Beta carotene added so that the cheese gets an even and strong yellow color.
- With some semi-hard cheeses, the rind is covered with the antibiotic Natamycin treated to prevent fungal attack. The Federal Institute for Risk Assessment has no concerns about its use. Nevertheless, it is advisable to cut off the rind about five millimeters thick on cheese with natamycin. Cheese with natamycin has the note on the packaging: "Preservative Natamycin" or "Preservative E 235". In the case of loose goods at the cheese counter, the note "with preservative" or "preserved" on a sign directly on the cheese is sufficient.
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Milk from cow, sheep and goat
Semi-hard cheese made from cow's milk, sheep's milk and goat's milk doesn't just differ in taste. Sheep's milk contains more fat and calcium than goat's milk and cow's milk. Sheep's milk is also less likely to cause allergies because it contains less casein. In contrast to many cows, sheep and goats come from grazing.
Vegan cheese often contains flavors
Vegan cheeses are available in supermarkets, organic markets and health food stores, for example Cheddar, Gouda and Swiss-style cheese. Vegan semi-hard cheese consists mainly of coconut oil or palm fat and starch. Some varieties also contain tofu, yeast, and nuts such as almonds or cashews. Vegan semi-hard cheese has just as many calories as traditional cheese, but often contains more salt, less calcium, preservatives and flavorings.
Maturing makes semi-hard cheese firm and flavorful
Most types of semi-hard cheese mature for four to six weeks. During this time, more and more water evaporates, making the cheese firmer and more flavorful. During the ripening process, milk sugar is broken down in the cheese, so many types of semi-hard cheese are practically lactose-free.
Fat content in the dry matter
The fat content of cheese is given as a percentage. The value does not indicate the percentage of fat in the total weight, but in the so-called dry matter. This means the weight of the cheese if you were to remove the liquid from it. The dry matter is used as a measure because cheese loses moisture and thus weight during storage.
If you want to calculate the fat content in fresh cheese based on the total weight, multiply the fat content in dry matter stated on the packaging by 0.6. Example: 100 grams of cheese with "48% fat in dry matter." have a fat content of 28.8 grams (48 times 0.6).
When to cut the cheese rind
Naturally ripened, untreated cheese rinds are edible. Even if the cheese has been treated with biochar (E 153), you can also eat the rind. Biochar protects the cheese surface from mold. You should cut off the bark in these cases:
- Artificial Cheese rinds made from paraffin or wax are not intended for consumption and should always be cut off. Cheese with a plastic coating must be marked with the note "Plastic coating not suitable for consumption", also in the cheese counter.
- Certain types of cheese such as Edam cheese, butter cheese or Tilsiter are often in Plastic film packaged and matured in this foil. These foils are not edible.
The cheese rind should always be removed by pregnant women, the elderly, children and people with weakened immune systems. The bark can be contaminated with germs such as listeria, which in risk groups can lead to an infection with flu-like symptoms, and in rare cases to blood poisoning and meningitis. Pregnant women are at risk of miscarriage.
Store sliced cheese properly
The temperature is important: warmth ripens cheese, cold can make it bitter. The vegetable drawer in the refrigerator is ideal. The optimal temperature is four to six degrees for longer storage and twelve degrees for short-term storage. Wrap the semi-hard cheese in cling film or in a cloth soaked with salt water to prevent it from drying out. Semi-hard cheese can also be frozen, but it loses some of its aroma and the consistency changes.
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Market | 05/08/2017 | 8:15 pm
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