1. Cheese in the context of diet and nutrition

Abstract

Milk and dairy products including cheese are important components of our food supply, contributing a number of nutrients to the diet. Cheese contains a high concentration of essential nutrients, including protein, fat, vitamins and minerals. Cheese can consist of 3 to 40% protein, mostly casein protein, which is highly digestible. Milk proteins are a key source of bioactive peptides (BP). In particular, angiotensin I-converting enzyme inhibitory peptides found in cheese have antihypertensive effects. Depending on the milk and method of manufacture used, cheese can contain 4-48% fat. In addition to affecting a number of physical properties, the fat content also affects nutritional properties. Generally, the fat present is 66% saturated and hence much negative attention has centred on this fact, resulting in the production of low-fat options. Conjugated linoleic acid (CLA) is a beneficial component of milk products including cheese, reported to have antioxidant, anticholesterolaemic and antiatherogenic effects. Most cheeses are good sources of vitamin A, riboflavin, vitamin B12 and folate. Cheese is also a valuable dietary source of minerals, particularly calcium, phosphorus and magnesium. Calcium has been extensively linked with osteoporosis, being important for the development of peak bone mass. Varying levels of sodium are found in cheeses. Salt is used as a preservative during the cheesemaking process, but levels contributed to the diet by cheese are not significant. Therefore, cheese is a highly valuable product in terms of diet and nutrition, being a major source of protein, fat, vitamins and minerals, which are essential in a balanced diet. Other constituents such as CLA and BP have the potential to confer further health benefits to the consumer.