The nutritional value of cheese depends mainly on. Cheese can be classified in several ways. For their consistency, measured by the degree of humidity, they are classified as follows.

• Soft or fresh cheeses contain up to 80% water.
• Hard cheeses containing only 30% moisture.

Mozzarella and provolon and katsiotta - these are pasta cheeses. They drain cheeses without healing or yeast. Not ripened should be consumed quickly. They are soft at times acidic in taste. Cottage, mascarpone, cottage cheese - fresh cheeses. Ricotta is a ricotta in South America.

These are soft cheeses made from natural bark, fully or partially with goat milk. Most of them are made from cow's milk and goat's milk to make them soft and creamy. They are more intense and whiter than a cow. Made from pressed cheese, melted and added milk, cream or butter, stabilizers, dyes and other additives.

Depending on the amount of cheese they contain, they are called melted cheese, cream cheese or cream cheese. Cheddar, emmental and gruyeres are melted cheese. They are cured, merged and molded cheeses, but not pressed or cooked. They are in due time, when the paste is creamy and even, and the bark remains soft.

Others wash the bark with brine, such as muenster, pont-levek and bel-passe. These are cheeses without pressing or baking, with molded rennet. They have an intense aroma, strong taste, sometimes spicy and crumble easily. They are especially rich in salt or sodium.

Roquefort, Gorgonzola, Beau de Bres, Danabla and Stilton are the most famous. They press raw cheeses, which go through a long healing period, in a cool and humid environment. These are cheeses that should not be fragile, and the part close to the bark should be darker.

Cheddar, cantaloupe, reklohon, gouda, colonite, tome, Monterrey-Val - semi-hard cheeses. They are pressed and cooked cheeses, usually of a solid texture, although sometimes they are granulated like parmesan. They contain a maximum of 35% moisture. They have a uniform consistency, color and stable bark. They should not be curved, dry, with cracked bark, pasty or very grainy.

In Spain, there are 28 varieties of cheese with a protected name of origin or a protected geographical indication. Cow's milk has been a common component of the human diet since childhood. In response, the company said on Tuesday that to avoid confusion, it would remove the cow label from its “evaporated milk, partially skimmed with soy milk, maltodextrin, vegetable fat, minerals, and fortified vitamins.” What are the dairy ingredients of the main producers of Peruvian dairy products?

Whole milk, sugar, cocoa powder, stabilizers, salt, chocolate flavor, phosphates, sodium citrate, vanillin. Semi-skim milk and enzymatic lactase. Whole milk, sweet whey, stabilizers, emulsifier and vitamins. Whole milk, corn maltodextrin, sweet whey, vegetable fat, flavoring, emulsifier, stabilizers, vitamins and mineral salts. Partially skim milk and sugar. Dairy products, including cheese, are very complete and balanced products due to the richness and diversity of its nutritional components.

They are considered staple foods and one of the pillars of the diet, as they have excellent nutritional qualities that contribute to meeting the energy and nutritional needs of various population groups. This important prospective study reflects the effect of milk calcium intake on protection against cerebrovascular disease and adds scientific evidence to support the desirability of increasing dairy intake, especially in populations that are less than the recommended amount, to achieve greater protection against shock.

A cardiologist and primary care physician are professionals who are directly involved in a healthy diet for the heart. Therefore, their knowledge and ability to transmit adequate nutritional recommendations is necessary to enhance cardiovascular health.

It is advisable to follow the nutritional recommendations reflected in the food pyramid adapted to Spanish reality. For adults, the recommended number of servings is 2-3 servings per day of dairy products. For this reason, they are considered one of the pillars of the diet, both in childhood and in adolescence, as well as in adulthood. Dairy products are foods that are especially rich in protein and easily digestible calcium, which can satisfy the adult's energy needs. The large contribution of calcium provided by dairy products is remarkable not only in quantity but also in bioavailability.

They, given their high digestibility and biological value, are defined as high-quality proteins. Milk proteins, after the action of lactic bacteria during fermentation, cause bioactive peptides with possible antihypertensive, antioxidant, immunomodulatory and antimicrobial effects.

The lipid constituents present in dairy products, such as butyric acid, sphingomyelin and conjugated linoleic acid, may have cardioprotective effects. A wide variety of dairy products will make it possible to adapt dairy products that best meet the needs of each person.

Dairy products have very good qualities to become functional products that, while maintaining the sensory attributes of traditional foods, provide health benefits such as cardiovascular disease, in addition to the usual nutritional effects.

Among the benefits of dairy products for cardiovascular health, we can refer to their help in maintaining weight and decreasing the percentage of body fat, promoting a better nutritional balance or protecting against cardiovascular risk factors.

Source: National Dairy Federation. The nutritional quality of milk and sheep cheese. Currently, the main economic rationale for the production of sheep’s milk is its high solids content, which guarantees its higher cheese yield compared to cow’s milk. However, sheep’s milk is rarely considered food of extraordinary nutritional value, rich in basic nutrients and biologically active principles and with great potential as current and future food in the human diet.

There are more and more types of animal milk. In general, fat-free and fat-free to enriched with calcium and omega-3, without lactose. And also there is more and more milk of vegetable origin, because people who stop consuming milk of animal origin are increasing. There are several reasons why consumers justify this change: since milk is bad for them, to the belief that it can sit down. Are there objective reasons to think that this is so? There are studies confirming these warnings, but there are others whose results indicate the opposite.

It also depends on the age of the consumer. For example, the American Academy of Pediatrics recommends that children under the age of one year not to consume cow's milk. The European Society of Pediatric Gastroenterology, Hepatology and Nutrition confirms that unmodified cow's milk should not be the main drink in children under 12 months of age. The World Health Organization warns that excessive and too early consumption of unmodified dairy cows places an excessive burden on the kidney and may increase the risk of anemia due to the low iron content in milk and because it causes intestinal blood loss.

Disputes arise over 12 months, because these same organisms advise introducing it, but with nuances. And discrepancies between experts regarding benefits or non-consumption begin to appear, and they are predicted whether or not older people are needed.

According to the Director General of the National Dairy Federation Luis Calaboso, dairy products are very full and balanced due to the richness and diversity of their nutritional components. They are considered staple foods and one of the pillars of the diet, as they have excellent nutritional qualities that help meet the energy needs of various population groups. On the contrary, for David Roman, president of the Spanish Vegetarian Union, although it is true that vegetarians can follow a vegetarian diet that consumes eggs and dairy products, consuming dairy products is unreasonable in terms of health.

More and more nutritionists are questioning the value of dairy products in the light of numerous studies related to their consumption with a wide range of health problems, in many cases contradicting the concept of basic food that is popularly available to them. According to David Roman, there are at least 500 scientific studies that reflect some of the problems associated with milk consumption. Olga Cuevas, a biochemist specializing in nutrition and health, and director of the Barcelona School of Health, Roger de Lloria, says dairy products “have high antigens that deplete the immune system, making it more vulnerable to infections and diseases that are directly related to our the immune system. "

Antonio Luis Villarino, president of the Spanish Society of Dietetics and Food Science and professor of biochemistry and nutrition at the University of Complutense de Madrid, notes that the discussion about the benefits or lack of milk consumption is polarized. There is a lot of controversy, he says. For example, there are those who point out that milk consumption can negatively affect cardiovascular diseases, because, according to Sergio Calzamimila, three out of 26 studies show a positive relationship; one, negative and 22, no effects.