It is impossible to imagine our daily table without cheese.
Cheese is a food product obtained by fermenting milk through special enzymes and lactic acid bacteria. Cheese contains proteins, fats, minerals, enzymes, vitamins and other nutrients. Protein in cheese is better digested than milk protein. Depending on the quality of the milk, the cheese contains up to 25% protein, up to 60% fat and up to 3.5% carbohydrates. The energy value of 100 g of cheese varies between 200-400 kcal. Milk
Depending on the origin and composition (sheep, goat, cow’s milk, etc.), different types – hard, semi-hard, soft, powder, cream, etc. can be prepared in the form of cheese. In addition to milk, a number of auxiliaries are used in the preparation of cheese, which can include flavoring, preservatives, preservatives and other additives.