Production, Consumption, and Nutritive Value of Cheeses from Cows and Other Mammals

Abstract

Cheese has been historically known as a nutritious and energy-rich food in the human diet, containing many nutrients and bioactive compounds. Unlike most other dairy products, the per capita consumption of cheese is increasing, and cheese has a healthy and positive image in many markets and among consumers around the world. Cheese is a rich source of essential nutrients, particularly proteins, bioactive peptides, amino acids, fatty acids, vitamins, and minerals. In addition, ripened cheese is free of lactose, which makes it suitable for the nutrition of lactose-intolerant individuals. Cheese contains high levels of essential amino acids which contribute to growth and development of the human body. Cheese also has a high calcium content, which contributes to the formation and maintenance of strong bones and teeth, and also reduces blood pressure and helps in losing weight in combination with low-energy diets. Significant quantities of bioactive peptides in cheese lower blood pressure, and conjugated linoleic acid and sphingolipids may have anti-carcinogenic properties. Most varieties of cheese have a higher protein : fat ratio compared to other major foods, where cheese is especially significant in the human diet and nutrition in Western countries.