Volantino

CHALLENGE: Some cheeses contain a high amount of fats. SKILL: Cheeses can contain significant amounts of fat, especially ripened ones. However, simply pay attention to the portions and the frequency of consumption to ensure a non-excessive supply of energy. CHALLENGE: Some cheeses are rich in salt. CHALLENGE: Expired milk can safely be consumed. SKILL: SKILL: The salt in cheeses has a technological and product conservation role. For the same quantity, ripened cheeses contain a higher amount of salt than fresh ones. As we know, it is necessary to pay attention to the quantities and frequency of consumption so as not to exceed with the intake of salt. SKILL: Once fresh milk passes the “sell by date” (BEST BEFORE...) it must be discarded. Long-life milk, or UHT, can be consumed after the “minimum shelf-life” (BEST BEFORE) shown on the label, because it does not represent a health risk, but may possibly have reduced product quality which, however, does not involve safety aspects. CHALLENGE: Rawmilk is a health food because it is natural and does not undergo technological treatments. CHALLENGE: The various types of yoghurt on the market are all the same. SKILL: Raw milk is freshly milked and chilled milk which, precisely because it is not treated, can pose a serious health problem for consumers, as it is a potential source of dangerous microorganisms and toxins. This is why, if purchasing raw milk, it is essential to boil it before consumption. On an industrial level, some processes that are applied to milk (such as pasteurisation, high temperature treatment (UHT) or sterilisation) make it possible to make milk a safe product for the consumer. SKILL: “Natural” yoghurt is a high nutritional quality food. It is good to pay attention because there are different types of yogurt on the market added with other ingredients that can enrich the yogurt with sugars and/or fats and therefore reduce the nutritional quality of this product. Always remember to check the nutritional label before purchasing! THE WIDE WORLD OF MILK AND ITS DERIVATIVES LET’S EAT WELL 57