cheese

Also known as cheeses

OverviewAI-generated

Cheese is a dairy product made from milk, including cow's milk, through the process of cheesemaking. It is classified as a quark and carries the Unicode character 🧀. The subject is covered by the Commons category and gallery titled "Cheese," with hashtags including Käse and Cheese. It is described in sources such as the Brockhaus and Efron Encyclopedic Dictionary, the Granat Encyclopedic Dictionary, and the Encyclopædia Britannica 11th edition.

Nutritional data from Openfoodfacts indicates that cheese has an energy content of 323 kcal, with 25 g of fat, 15.2 g of saturated fat, 4.7 g of carbohydrates, and 20.1 g of proteins. It contains 1.9 g of sugars, 0.2 g of fiber, and 2.48 g of salt. The product holds a Nutri-Score of d and a NOVA classification of 3. Its carbon footprint is recorded as 7.3.

The topic has a dedicated list of cheeses and is referenced by 2,238 other encyclopedia articles. It appears in 17,710 PubMed queries and is associated with 20,456 products in the Openfoodfacts database. The history of the subject is documented separately, and the topic is part of the Wikipedia:List of articles all languages should have.

Synthesized by Vinony from 32 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still 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

Browse on Open Food Facts →

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

~27 min read

Encyclopedic overview

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.

Excerpted from Wikipedia’s “cheese” article, available under the CC BY-SA 4.0 licence.