Cheese - ¿ Is it really cheese? #720866

All cheeses have great nutritional value, but the fat content of each one will determine its ideal culinary application. For the cheeses to be of quality, the raw material must have a low bacterial content. Thelow fat cheesesIn general, they are richer in protein and minerals (calcium, phosphorus and sodium) than milk, due to their transformation and draining processes. They are also a good source of vitamins B1 and B2. Cheeses double the amount of protein in the milk from which they start. If we look for extremes, fresh cheeses provide 8 grams of protein per 100 grams of product and cooked pressed pasta (Enmental, Gruyère...) come to contain 40 grams of protein per hundred grams. The more fat that is removed from the milk before the cheese is made, the lower the fat content of the cheese will be. On the other hand, the greater the amount of whey, the less fat. Burgos and Villalón cheeses are the leanest of the traditional cheeses, but they still contain fat and therefore they are not as "dietary" as is often mistakenly thought.