Cheese in the context of diet and nutrition

Milk and dairy products including cheese are important components of our food supply, contributing a number of nutrients to the diet. Cheese contains a high concentration of essentialnutrients, including protein, fat, vitamins and minerals. Cheese can consist of 3 to 40% protein, mostly casein protein, which is highly digestible. Milk proteins are a key source of bioactivepeptides (BP). In particular, angiotensin I-converting enzyme inhibitory peptides found in cheesehave antihypertensive effects. Depending on the milk and method of manufacture used, cheesecan contain 4-48% fat. In addition to affecting a number of physical properties, the fat content alsoaffects nutritional properties. Generally, the fat present is 66% saturated and hence much negativeattention has centred on this fact, resulting in the production of low-fat options. Conjugatedlinoleic acid (CLA) is a beneficial component of milk products including cheese, reported to haveantioxidant, anticholesterolaemic and antiatherogenic effects. Most cheeses are good sources ofvitamin A, riboflavin, vitamin B12 and folate. Cheese is also a valuable dietary source of minerals, particularly calcium, phosphorus and magnesium. Calcium has been extensively linked withosteoporosis, being important for the development of peak bone mass. Varying levels of sodiumare found in cheeses. Salt is used as a preservative during the cheesemaking process, but levelscontributed to the diet by cheese are not significant. Therefore, cheese is a highly valuable productin terms of diet and nutrition, being a major source of protein, fat, vitamins and minerals, whichare essential in a balanced diet. Other constituents such as CLA and BP have the potential toconfer further health benefits to the consumer.