Cheese.

Nutritional value

CHEESE is a food very useful and good for everyone's health: skinny and obese, children and teenagers, young adults and old. Consumption has no age. It is rich in calcium, protein, fat, sugar (lactose), mineral salts and vitamins (A, B, D,...). However, it has to be made from good milk, it has to be well prepared and well preserved (chemical-free, ).

Classification

The cheeses are classified according to their method of preparation, by:

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Fresh cheeses, obtained by lactic fermentation and draining. They contain 65 to 80% water, 10% protides, little lipids, a little lactose. Digestibility is quite difficult. They are not recommended in case of fermentation and colitis. However, they are the only cheeses that contain low doses of vitamin C.

Fermented cheeses: some are soft, and they contain 50% of water and from 18 to 26% of proteins depending on the draining mode (spontaneous or accelerated).

Others are hard or firm, they contain 25% water and 28% protein. 1There are also blue cheeses, with internal molds; they contain 24% of protides.

These fermented cheeses are very digestible because the fermentation has begun the degradation of the proteins. However, they are not always well tolerated by delicate stomachs because they risk causing a change in the intestinal flora.

Melted cheeses, called creams, are derived from other cheeses by fusion. They contain 18% of protides. Firm cheeses are richer in dry matter and therefore more interesting in terms of protein and lipids than others. Cheeses that drip spontaneously contain less calcium than others.

The cheeses prepared according to the old methods are the best: roquefort, bleu d'Auvergne, camembert, brie, without forgetting the traditional cheeses of West Africa, in particular the cheeses of the North Benin. Cheese from the North Benin is traditionally made with fresh milk from naturally fed cows, by moving pasture from one area to another in the nature and this makes Benin cheese organic, but conservation is short-lived. On the day you stay in this multi-faceted country, don’t forget to buy a few balls of traditional cheeses. But ask for those obtained from fresh milk and not from powdered milk. They are lighter and more natural to taste. It's good for your health.