Energy
Cheese is a naturally nutrient rich food and provides energy and nutrients within relatively small quantities.
The energy content of cheese is largely dependent upon the fat content, which is highly variable between the different varieties.
Carbohydrate
The form of carbohydrate present in cheese and all dairy products is the sugar lactose. However, most of the lactose in the original milk used to make cheese is removed during processing.
The small amount of lactose that is present is generally transformed into lactic acid and other products by bacteria, moulds, yeasts and enzymes that produce the characteristic flavour of specific cheeses.
After approximately 3-4 weeks of ripening, the level of lactose has usually dropped to zero.
Because most varieties of cheese contain such low levels of lactose, it is well tolerated by individuals who suffer with lactose maldigestion or lactose intolerance.
Protein
The main protein in cheese is called casein with small amounts of other proteins called alpha and beta lactoglobulin.
The method of coagulation of milk, as well as the amount of ripening that occurs influences the protein content of cheese.
Cheese protein is classified as a high quality protein as it provides good amounts of all the amino acids required by the body, from the diet, for correct function.
Fat
The fat content of cheese is largely responsible for the specific flavour and texture associated with the many different varieties available.
During ripening, the fat undergoes chemical changes leading to the production of different fatty acids which contribute to the flavour.
The fat content of cheese is very variable, ranging from 35% for regular cheddar to 4.3% for regular cottage cheese and many reduced fat products are also now available.
A variety of cheeses including cheddar also provide the beneficial fatty acid called Conjugated Linoleic Acid which is thought to protect humans against diseases such as cancer and coronary heart disease.
