Further Investigation Whey is removed during the cheese-making process. Can you find out what happens to it?
Cheese production
Nutritive value of cheese • Cheese is a good source of HBV protein, which is needed for the growth and repair of cells. • Most cheeses contain a high percentage of saturated fat, which provides heat and energy. Hard cheeses have more fat than soft cheeses. Cheeses made from low-fat milk, e.g. cottage cheese, have much less fat.
• Cheese lacks carbohydrates because all lactose changes to lactic acid, so it is often served with a carbohydrate food, e.g. crackers and cheese.
• Calcium is the main mineral in cheese, which contributes to healthy bones and teeth. • Cheese is rich in vitamins A, B and D. • Milk contains vitamin B for a healthy nervous system. Fat-soluble vitamin A is needed for growth, healthy eyes, skin and membranes, and vitamin D is needed for healthy bones and teeth.
• The water content of cheese varies depending on the type of cheese – the harder the cheese, the lower the water content.
