Improve Your Nutrition One Day At A Time

Cheese is a great source of calcium and protein. There is such a variety of cheese. Many of us are familiar with dairy cow cheese, but why not try a variety of goat cheese or sheep cheese? Sprinkle a small amount of grated low-fat cheese on a healthy salad for extra calcium and protein.

The spatial arrangement of fat globules, water molecules and the protein matrix determines the texture and physical properties of cheese when used as an ingredient. For example, Parmesan has a higher protein content than cheddar and, therefore, tends to be firmer. Havarti cheese, which has a protein matrix that is physically separated by higher concentrations of moisture and fat, tends to have a soft, weak body.

Changes in pH affect the size and water-holding capacity of the casein micelle (the type of protein retained as cheese curd) and ultimately cheese texture. At a cheese pH of 5.5, the micelles tend to be larger and more globular. As pH drops, they assume a smaller, compact confirmation and the cheese becomes shorter in texture.

Higher moisture cheeses have a smoother mouthfeel than hard, grating cheeses, which are low in moisture. Higher milkfat cheeses also tend to be softer, smoother and creamier in the mouth. The milkfat completely melts in the mouth, contributing to smooth mouthfeel.