Cheese Spreads. The term ' 'cheese spread”
is applied to any packaged form of cheese
which may be easily spread with a knife at
ordinary room temperature. These include:
(1) soft cheeses, such as cream cheese,
usually mixed with olives, pickles, pimiento,
and onions; (2) process cheeses of such con¬
sistency that they will spread, usually with
additions; and (3) cheese foods, which are
usually process American Cheddar cheese to
which concentrated whey, dried skim milk,
cream, etc. are added and the mixtures made
to a spreading consistency with liquid or fat
or both.
These latter products cannot be sold as
cheese under the Federal Food and Drug
regulations, and so are sold under trade
names. Their spreading qualities are due to
the moisture content, the fat content, or
both.
Standards for cheese are set in terms of fat
and water content. Cheese must contain
the minimum amount of fat specified for the
variety and not more than the maximum
amount of water permitted.
COMPOSITION AND NUTRITIVE
VALUE
Cheese is a concentrated and highly nu¬
tritious food. Approximately 10 pounds of
milk go into every pound of cheese that is
[128]
manufactured. Five ounces of American
Cheddar cheese are usually accepted as the
equivalent in food value to one quart of
whole milk.
Proximate Composition. The different
kinds of cheese vary in composition, but the
ripened cheeses made from whole milk con¬
tain approximately one-fourth protein, one-
third fat, and one-third water. American
Cheddar cheese contains approximately 20
to 25 per cent protein, more than 30 per
cent fat, about 39 per cent water, the re¬
mainder being made up of salt, milk sugar,
lactic acid, and minerals.
High-Quality Protein. Like meat and
eggs, the protein of cheese is excellent for
building body tissue. It is chiefly casein
with a small amount of albumin. In ripened
cheese, much of the casein has been changed
to soluble proteins and even to proteoses,
peptones, and in some cases to amino acids
and ammonia.
Energy Value. The amount of energy sup¬
plied by cheese varies with the fat and water
content. A one-inch cube of American Ched¬
dar' cheese furnishes approximately 100
calories.
Minerals. Cheese is high in calcium and
phosphorus and, therefore, is an excellent
food for building strong bones and good teeth
and for keeping them in repair.
Vitamins. Full-fat cheese is a good source
of vitamin A. Cheese, like other milk prod¬
ucts, is an excellent source of riboflavin.
Digestibility. On the average, about 95
per cent of the proteins and over 95 per cent
of the fat in cheese are digested and absorbed.
This compares favorably with the body’s
utilization of other foods. The compact
texture and high fat content may in some
instances interfere with the ease of digestion
unless the cheese is prepared properly and
used correctly in the meal.
The compactness may be taken care of by
grating and by using the cheese in combina¬
tion with other foods. The high fat content
may be diluted by appropriate combinations
of the cheese with carbohydrate foods. The
fat tends to increase the length of time that
it takes the cheese to digest and thus stave
off hunger. The fat is in a finely divided con¬
dition, though not as perfectly emulsified as it
was originally in the milk.
Page 119
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Cheese Spreads. The term ' 'cheese spread”
is applied to any packaged form of cheese
which may be easily spread with a knife at
ordinary room temperature. These include:
(1) soft cheeses, such as cream cheese,
usually mixed with olives, pickles, pimiento,
and onions; (2) process cheeses of such con¬
sistency that they will spread, usually with
additions; and (3) cheese foods, which are
usually process American Cheddar cheese to
which concentrated whey, dried skim milk,
cream, etc. are added and the mixtures made
to a spreading consistency with liquid or fat
or both.
These latter products cannot be sold as
cheese under the Federal Food and Drug
regulations, and so are sold under trade
names. Their spreading qualities are due to
the moisture content, the fat content, or
both.
Standards for cheese are set in terms of fat
and water content. Cheese must contain
the minimum amount of fat specified for the
variety and not more than the maximum
amount of water permitted.
COMPOSITION AND NUTRITIVE
VALUE
Cheese is a concentrated and highly nu¬
tritious food. Approximately 10 pounds of
milk go into every pound of cheese that is
[128]
manufactured. Five ounces of American
Cheddar cheese are usually accepted as the
equivalent in food value to one quart of
whole milk.
Proximate Composition. The different
kinds of cheese vary in composition, but the
ripened cheeses made from whole milk con¬
tain approximately one-fourth protein, one-
third fat, and one-third water. American
Cheddar cheese contains approximately 20
to 25 per cent protein, more than 30 per
cent fat, about 39 per cent water, the re¬
mainder being made up of salt, milk sugar,
lactic acid, and minerals.
High-Quality Protein. Like meat and
eggs, the protein of cheese is excellent for
building body tissue. It is chiefly casein
with a small amount of albumin. In ripened
cheese, much of the casein has been changed
to soluble proteins and even to proteoses,
peptones, and in some cases to amino acids
and ammonia.
Energy Value. The amount of energy sup¬
plied by cheese varies with the fat and water
content. A one-inch cube of American Ched¬
dar' cheese furnishes approximately 100
calories.
Minerals. Cheese is high in calcium and
phosphorus and, therefore, is an excellent
food for building strong bones and good teeth
and for keeping them in repair.
Vitamins. Full-fat cheese is a good source
of vitamin A. Cheese, like other milk prod¬
ucts, is an excellent source of riboflavin.
Digestibility. On the average, about 95
per cent of the proteins and over 95 per cent
of the fat in cheese are digested and absorbed.
This compares favorably with the body’s
utilization of other foods. The compact
texture and high fat content may in some
instances interfere with the ease of digestion
unless the cheese is prepared properly and
used correctly in the meal.
The compactness may be taken care of by
grating and by using the cheese in combina¬
tion with other foods. The high fat content
may be diluted by appropriate combinations
of the cheese with carbohydrate foods. The
fat tends to increase the length of time that
it takes the cheese to digest and thus stave
off hunger. The fat is in a finely divided con¬
dition, though not as perfectly emulsified as it
was originally in the milk.