The term cheese belongs to a group of fermented milk. Essentially, cheese is a medium moisture product (30% to 50% water) with an extended shelf life. Most cheese is made from cow’s milk. Sheep, goat, buffalo and reindeer milk is also used.
Owing to its numerous varieties, cheese offers the consumer a very wide diversity of flavors, aroma, mouth feel, textures, structure, melt properties and nutrition.
While it is generally assumed that cheese was originally eaten on its own or with bread, humans, probably soon realized that it enhanced the organoleptic qualities of other foods to which it was added.
Natural and processed cheese can be utilized as a base for dips, a flavorful complement to foods such as pasta or potatoes, a seasoning for vegetables, meats, sauces and as a filling in desserts and bakery products.
Functional cheese derivatives have been developed for use in specialty food products.
For example, quick melting cheese slices for cheeseburgers, cheese sauces for Mexican dishes, and high melt cheese products for filling meat product are commercially manufactured to meet demands of fast food and other food service businesses.
Cheese provides calories, high quality protein, vitamins, and minerals, such as calcium, phosphorus, and zinc.
Today natural cheese continues to be used as a major ingredient in the hotel and catering industry.
Cheese as ingredient in food
