Volantino

• Lipids - The lipid content can vary considerably based on the milk used, but above all on the processing method it undergoes (for example skimming). More ripened cheeses contain less water and therefore have a higher percentage of lipids than fresh ones. About two thirds of the lipids are made up of saturated fatty acids, followed by monounsaturated fatty acids and a minimal percentage of polyunsaturated fatty acids; • Carbohydrates - The quantity of lactose contained in the cheese depends on three factors: the quantity present in the milk of origin, the proportion of whey (liquid in which the lactose is dissolved) that is removed from the cheese during production, and the ripening time of the cheese. In fact, during ripening, the lactic bacteria consumes the lactose in the fermentation processes; • Vitamins - In general, cheeses are a good source of vitamin A, vitamin B2 (riboflavin) and vitamin B12. The quantity of fat-soluble vitamins is influenced by the content of lipids in the cheese. The higher the lipids, the higher the content of these vitamins. There are less amounts of water-soluble vitamins than in milk due to the removal of whey that occurs during cheese making; • Minerals - Cheeses are an important source of minerals such as calcium, phosphorous and magnesium. However, cheeses can also be a source of sodium, a salt component which, when excessively consumed, can have adverse health effects. The addition of salt to cheeses has multiple functions, including aspects related to the shelf-life and safety of the product, as well as technological aspects related to cheese making. The sodium content in cheeses varies greatly: cheeses such as sheep cheese contain 1.8 g of sodium / 100 g, while it drops to 0.45 g in parmesan cheese and 0.14 g / 100 g in mozzarella. REMEMBER! 1 g of sodium is equal to 2.5 g of salt! THE WIDE WORLD OF MILK AND ITS DERIVATIVES LET’S EAT WELL 45