This is
a condition that should be overcome, for there is a large variety of
ways in which cheese can be used to advantage in the diet. When eaten
raw, it is very appetizing, and when used with soups, sauces, and foods
that have a bland taste, it lends additional flavor and makes an
especially attractive dish. In addition, the fact that it is an
economical food and can be conveniently kept and stored should recommend
its frequent use.
21. COMPOSITION OF CHEESE.--Since cheese is a product of milk, it is
somewhat similar to milk in composition, but the change that occurs in
the formation of cheese causes some differences. Nearly all the water
present in milk is removed during the manufacture of cheese, so that
this product becomes a concentrated food made up of all the nourishment
that milk contains except small amounts of albumin, milk sugar, and
mineral matter. These, because they are in solution in the water, are
lost when the whey is separated from the curd. The food substances that
occur in the largest amounts are fat and protein in the form of casein,
which is the tissue-building material of milk. Cheese made from milk
that contains some cream has in it a greater amount of fat than that
made from completely skimmed milk. Besides these two chief food
substances, cheese contains a small amount of milk sugar, mineral
matter, and water.
22. On account of the large quantity of protein found in cheese, this
food can readily take the place of meat in the diet; in fact, it has
some decided advantages over meat.
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