Kamil Perry
Cheese is a dairy product that comes in a variety of textures and flavours. It is made by adding acid or bacteria to the milk of various animals and then ageing or processing the solid parts of the milk. Some cheeses are solid, while others are not. For example, fresh cheese is firm but not solid. So, is cheese a solid? And if so, what kind of solid is it?
| Characteristics | Values |
|---|---|
| Type of solid | Gel |
| Texture | Hundreds of textures |
| Ingredients | Milk, salt, live microbial cultures including rennet |
| Nutrients | High in fat, sodium, and calories, but also an excellent source of protein and calcium |
Explore related products
$1.84
$1.97
What You'll Learn
Cheese is a gel
Cheese is made from three ingredients: milk, salt and live microbial cultures including rennet. Rennet is a naturally occurring enzyme that curdles milk, separating it into solid curds and liquid whey. The specific strains of microbes added to the milk play a role in giving each variety of cheese its distinct flavour.
Cheese is an excellent source of protein, calcium and several other nutrients. Eating cheese may even aid weight loss and help prevent heart disease and osteoporosis. However, some cheeses are more nutritious than others. For example, fresh cheese is smoother than cottage cheese and while firm, it is not solid.
Cheese and Mexicans: Chi-Cheese, a Favorite Snack
You may want to see also
Cheese is a colloid
Cheese is made from three ingredients: milk, salt and live microbial cultures including rennet. Rennet is a naturally occurring enzyme that curdles milk, separating it into solid curds and liquid whey. The specific strains of microbes added to the milk play a role in giving each variety of cheese its distinct flavour.
Cheese and High Cholesterol: What's Safe to Eat?
You may want to see also
Cheese is a dairy product
Cheese is a colloid, specifically a gel, which is a heterogeneous system where one substance is dispersed as very fine particles in another substance, called the dispersion medium. In the case of cheese, the dispersion phase is liquid, and the dispersion medium is solid.
The texture and flavour of cheese depend on how it is produced and the type of milk used. Hundreds of varieties of cheese exist, each with its distinct flavour and texture. For example, fresh cheese is smoother than cottage cheese and, while firm, is not solid. On the other hand, hard cheeses like Parmesan are solid and often grated.
Cheese Choices for Chile Relleno: The Best Options
You may want to see also
Explore related products
Cheese is made from milk, salt and live microbial cultures
Cheese is a type of gel, a colloid where the dispersion phase is liquid and the dispersion medium is solid. It is made from milk, salt and live microbial cultures.
Cheese is usually made with cow's milk because it's widely available and offers optimal amounts of fat and protein. However, it can also be made with milk from sheep, goats, buffalo, camels or other mammals. The milk is collected from dairy farms and then tested for quality and purity. It is then filtered and standardised, which means that more fat, cream or protein may be added. This is important because cheesemakers need to start with the same base milk in order to make a consistent cheese. After the milk is standardised, it's pasteurised. Pasteurisation is necessary because raw milk can harbour dangerous bacteria, and pasteurisation kills those bacteria.
Once the milk has been prepared, it is time to add the live microbial cultures. These are the bacteria that give each variety of cheese its distinct flavour. The milk is then aged or processed to form the solid parts of the cheese. The curd is salted and then pressed into a form. This is the case for Cheddar and Colby cheeses. The curd is pressed into a hoop, which is brined. This occurs with mozzarella and Swiss cheeses. While the cheese is pressed, more whey comes out, so it eventually becomes the shape and consistency of cheeses we know. Once the cheese is shaped, it may be aged for a while before it's ready to eat.
A Mouse's Cheese Adventure: Remy's Discovery
You may want to see also
Cheese is high in fat, sodium and calories
Cheese is a type of solid sol or gel. It is made by adding acid or bacteria to milk, and then ageing or processing the solid parts of the milk. The nutrient content depends on how it is produced and which type of milk is used.
One ounce of hard cheese contains about 120 calories, 8 grams of protein, 6 grams of saturated fat and 180 milligrams of calcium. A half-cup of soft cheese like 4% full-fat cottage cheese has about 120 calories, 14 grams of protein, 3 grams of saturated fat and 80 milligrams of calcium. Most cheeses are high in sodium with 300-450 milligrams per serving because salt is a key ingredient to hold moisture and prevent overgrowth of bacteria. However, some cheeses like goat, whole-milk mozzarella and Swiss are low in sodium with only 50-100 milligrams per serving.
According to the National Health Service, a person should only consume up to 2.4 grams of sodium per day, which is equal to about 1 teaspoon. Blue cheese is high in sodium, which can contribute to high blood pressure and heart disease.
Cheese Options for a Delicious Alfredo Sauce
You may want to see also
Frequently asked questions
Cheese is a dairy product that comes in hundreds of textures and flavours. It is produced by adding acid or bacteria to milk, which separates it into solid curds and liquid whey. The solid parts of the milk are then aged or processed to make cheese.
Cheese is a colloid, which is a heterogeneous system in which one substance is dispersed as very fine particles in another substance called a dispersion medium. Cheese is specifically a gel, which is a type of colloid where the dispersion phase is liquid and the dispersion medium is solid.
Cheese is made by adding acid or bacteria to the milk of various animals. This separates the milk into solid curds and liquid whey. The solid curds are then aged or processed to make cheese.
Solid cheese is harder and can be grated, whereas liquid cheese is smoother and can be spread. For example, cottage cheese is a liquid cheese, whereas Parmesan is a solid cheese.
