Cheese burger

Since then, countries around the world have experimented with cheese-making, varying the types of milk, how long the cheese is allowed to age and ripen, and using different additives like salt or acid to produce unique textures and flavors. India is known for its mild-tasting soft paneer, Greece discovered cheese burger crumbly feta made from sheep or goat’s milk, and Sardinia developed the hard, pungent grating cheese called Pecorino Romano. Cheese is a nutrient-dense dairy food, providing protein, fats, and minerals.

Some hard block cheeses that contain little moisture like Parmigiano-Reggiano and aged cheddar are easily stored and travel well because they do not require refrigeration. Cheese may be better tolerated than milk in some people because it is lower in lactose, a type of sugar that is not easily digested if people lack the enzyme to break it down. 120 calories, 14 g protein, 3 g saturated fat, and 80 mg of calcium. Most cheeses are high in sodium with 300-450 mg per serving because salt is a key ingredient to hold moisture and prevent overgrowth of bacteria. However, there is ongoing debate about the impact of cheese on health.

An important point to consider is that many published studies showing a health benefit of cheese are funded by industries such as dairy associations or large commercial corporations that sell dairy foods. The studies discussed below did not have industry conflicts of interest, to the best of our knowledge. It appears that cheese might have some benefit with strokes and weight changes, specifically when replacing red meat in the diet. That said, the dietary patterns associated with cheese intake can make a difference. Such a dietary pattern is likely to have an adverse health effect regardless of the amount of cheese consumed. A meta-analysis including 15 prospective studies found a modestly lower stroke risk in those with the highest intakes of cheese.

A study of 409,885 men and women in nine European countries found that a higher intake of cheese was associated with lower risk of ischemic heart disease. Substituting cheese specifically for red and processed meats was significantly associated with lower risk of heart disease. 34,409 Dutch men and women found that bacterial fermented foods were not associated with decreased deaths from all causes with the exception of cheese. A meta-analysis of nine large prospective studies showed no association between cheese and deaths from all causes when comparing the highest with the lowest intakes of cheese. Eleven studies were included in the analysis specific to cheese with 887,759 participants. 59 years at baseline who were followed for 10 years.