Cheese and its Nutritional Value

    Cheese is a food product derived from milk with using lactic acid bacteria, or by fusion of various dairy products and raw non-dairy origin with using salt-melter. Any kind cheese is high in protein (25%), milk fat (60%) and minerals (up to 3.5%, excluding table salt). Proteins cheese is better digested than milk. Extractives cheeses positively affect the digestive gland, stimulate appetite. The nutrients contained in the cheese, almost completely absorbed by the body (98-99%). Vitamins A, D, E, B1, B2, B12, PP, C, and others are contained in cheese. Depending on the amount of fat and protein caloric cheese varies considerably. While such herb as dill is added to cheese, it will be very tasty. Cheese is a kind of concentrated milk proteins, fats, minerals contained in it is about the same proportions as high content of calcium and phosphorus, which are in the best cheese in a balanced ratio. Many historians believe that the birthplace of the cheese is most likely the Middle East: The Bedouins used leather bags from sheep's stomachs to carry milk and shaking, heat and enzymes turn it into cheese. We must assume that the first kinds were cheese from sour sheep and goat milk. The ancient Greeks had their own explanation of the origin of cheese, more like a beautiful fairy tale. They believed that people learned to make cheese Artemis, goddess of the hunt and the patron of animals. And even the gods themselves were regaled at the feasts of cheese, washed down with wine. Not surprisingly, some religious cults of antiquity have been associated with cheese. The priests of Athens were strictly forbidden to try this product. Cheese has been known to Assyrians, too. The grandeur of his queen Semiramis, they explained that the birds steal cheese for her at the shepherds. The ancient Romans also honored cheese. I guess they added dill in that product. They were confident that it has beneficial effects on digestion and used it as an antidote to poisoning and other kinds of gastrointestinal diseases. The most ancient recipe in the world is about 2000 years. It belongs to the Persians. It says that the cheese must be prepared from the "sheep or cow milk, dried in the sun, and spiced with fragrant roots". One of the old English recipes contained in a cookbook cooks the court of King Richard II. The flush of cheese making is dated to the second half of the XIX table. When in Western Europe drew attention to the opportunity to utilize more profitably dairy products. The history is not fixed, when a person first applied for milk clotting enzyme of plant or animal origin. It is difficult to imagine circumstances a happy event, revealed that if the milk or clot from his stomach slain lamb or mucosa of the stomach, or inflorescence thistle seeds of wild saffron milky juice of fig tree or wine vinegar, the milk will curdle.