cheese

Also known as cheeses

AI overview

Cheese is a food made from milk that has been processed through curdling and fermentation, resulting in a solid product with varying textures and flavors depending on the type and production method. It has been significant enough in human culture to be depicted in historical art and served as a centerpiece food on platters alongside other items.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 20,456 products

dNutri-Score

3NOVA · Processed food

Energy: 323 kcal
Fat: 25 g
— of which saturates: 15.2 g
Carbohydrates: 4.7 g
— of which sugars: 1.9 g
Fibre: 0.2 g
Protein: 20.1 g
Salt: 2.48 g

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via Open Food Facts · ODbL

Research

17,710 papers

Cheese yeasts.ReviewYeast (Chichester, England) · 2019Fröhlich-Wyder MT, Arias-Roth E, Jakob EDOI: 10.1002/yea.3368
Cheese Classification, Characterization, and Categorization: A Global Perspective.ReviewMicrobiology spectrum · 2014Almena-Aliste M, Mietton BDOI: 10.1128/microbiolspec.CM-0003-2012
Invited review: Crystals in cheese: More than a curiosity.ReviewJournal of dairy science · 2021Kindstedt PS, Polowsky PJDOI: 10.3168/jds.2020-19119
Shifts of microbiota during cheese production: impact on production and quality.ReviewApplied microbiology and biotechnology · 2021Nam JH, Cho YS, Rackerby B et al.DOI: 10.1007/s00253-021-11201-5
Growth and adaptation of microorganisms on the cheese surface.ReviewFEMS microbiology letters · 2015Monnet C, Landaud S, Bonnarme P et al.DOI: 10.1093/femsle/fnu025
Consumer perception of smoked Cheddar cheese.Journal of dairy science · 2021Del Toro-Gipson RS, Rizzo PV, Hanson DJ et al.DOI: 10.3168/jds.2020-18711
[Low-fat cheese in the focus of dietary nutrition].Voprosy pitaniia · 2022Sviridenko GM, Vakhrusheva DS, Sviridenko YY et al.DOI: 10.33029/0042-8833-2022-91-5-105-115
Microbial safety of cheese in Canada.International journal of food microbiology · 2020Ganz K, Yamamoto E, Hardie K et al.DOI: 10.1016/j.ijfoodmicro.2020.108521

via PubMed

Wikidata facts

Image: Hartkaese HardCheeses.jpg

Show 8 more facts

Commons category: Cheese
Commons gallery: Cheese
Unicode character: 🧀
carbon footprint: 5.7
P8168: ERENET
exact match: purl.obolibrary.org/obo/FOODON_00001013
hashtag: cheese
equivalent class: w3id.org/APTO/PT0442

Sources (4)

via Wikidata · CC0

~27 min read

Article

25 sections

Contents

Etymology
History
Origins
Ancient Greece and Rome
Post-Roman Europe
Modern era
Production
Consumption
Processing
Curdling
Curd processing
Ripening
Types
Cooking and eating
Cheeseboard
Nutrition and health
Cardiovascular disease
Pasteurization
Cultural attitudes
Odorous cheeses
Effect on sleep
See also
References
Further reading
External links

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It is composed of proteins and fat from milk, usually of cows, goats or sheep, and sometimes of water buffalo. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.