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The German media reminded that the four cheeses should not be eaten

Cheese is a fermented milk product that is considered to be concentrated milk and very nutritious. It is a fermented milk product. Its properties are similar to those of common yogurt. They are all produced through the fermentation process. They also contain lactic acid bacteria that can be used for health care, but the concentration of cheese is higher than that of yogurt, which is similar to solid food. The value is therefore more abundant. Recently, an article in the German "Star Weekly" titled "Don't eat these four kinds of cheese" suggests that thin cheese adds pathogenic phosphate; low-fat cheese and low-sodium cheese contain more harmful additives; Sweet cheese contains a lot of sugar and a suspected carcinogenic sweetener that can't be eaten anymore.


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Some specialists thought that although the cheese did have some additives, the conclusion that it could not be eaten was biased. Cheese is still a healthy and nutritious food. In this regard, I would like to talk about my views on the often misunderstood cheese.

The phosphate content of the sliced cheese is very safe. Phosphate such as sodium hexametaphosphate or disodium hydrogen phosphate is a food additive allowed in the country. Dairy products, wheat flour and its products, miscellaneous grains, baked goods, cooked meat products, frozen aquatic products, frozen drinks, etc. can be added. Its security has been assessed for risk.


Not all sliced cheeses contain phosphates, and even if added, they are within the national regulations and can be safely consumed.

Low-fat cheese is made with skim milk powder. Comparing a brand of cheese found that the original cheese fat content was 20.4%, while the low-fat cheese was 12%, which was 8.4% lower than the former. This is mainly because the latter replaces the cream with partially skimmed milk powder, and does not add harmful additives, so you can rest assured.

Low sodium cheese is still relatively healthy. Salt is added to the cheese processing process, which not only flavors, but also inhibits microbial growth and makes the cheese flavor better. After investigating 17 types of cheese on the market, the author found that the salt content ranged from 170 mg/100 g to 1800 mg/100 g.


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A small amount of sweet cream cheese is eaten. The 17 cheeses on the market have a sugar content between 0 and 6 grams per 100 grams. Even if it is calculated according to the sugar content of 6 g / 100 g, eating 50 g of cheese does not consume 3 g of sugar, so don't worry too much about excessive sugar intake.

The sweetener proposed in this article, aspartame, is carcinogenic and has not been confirmed so far. Moreover, the national standard stipulates that the maximum use of aspartame is 1 g / 1 kg in a non-cooked cheese, and a 50 kg adult does not consume an excessive amount of cheese per day.

Cheese contains calcium, phosphorus, magnesium, sodium and other essential minerals. Due to the needs of the cheese processing process, calcium ions are added to increase the calcium content and is easily absorbed by the body. Every 100g of soft cheese can satisfy 30% to 40% of the daily demand of human calcium and 12% to 20% of the daily demand of phosphorus. Every 100g of hard cheese can fully meet the daily calcium demand of humans, 40% to 50% of daily phosphorus demand. The amount of NaCl added varies with the variety of cheese. In recent years, people have realized that high concentrations of Na+ are associated with certain hypertensive diseases, so some manufacturers try to replace NaCl by using MgCl2 and KCl, but there are still insufficient taste.


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In the process of making cheese, the casein of the milk is coagulated, and the whey is discharged, so the cheese contains more fat-soluble vitamins, and most of the water-soluble vitamins are discharged with the whey; during the cheese ripening process, due to the The action of enzymes and microorganisms can synthesize vitamin B, niacin, folic acid, biotin and the like. The content of vitamin C is small and can be ignored.

Cheese is good for nutrition, but the energy is high, and it is critical to grasp the amount of good food. If you don't drink milk on the day, you can eat 25-50 grams of cheese. It is best to choose cheese with low sodium content and low sugar content. If you have enough milk or dairy products, it is best not to eat cheese any more. Energy intake.