Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Milk and dairy products in human nutrition
under such other conditions as will result in the necessary biochemical and
physical changes characterising the cheese in question.
Mould ripened cheese is a ripened cheese in which the ripening has been
accomplished primarily by the development of characteristic mould growth
throughout the interior and/or on the surface of the cheese.
Unripened cheese including fresh cheese is cheese which is ready for consumption
shortly after manufacture”.
CODEX provides the following example: “The designation of a cheese with
moisture on a fat-free basis of 57 percent which is ripened in a manner similar in
which Danablu (Danish blue cheese) is ripened would be: ‘Mould ripened firm
cheese or firm mould ripened cheese.’”
Other examples from CODEX:
• Unripened (fresh) cheese: Mozzarella (made by “pasta filata” processing,
which consists of heating curd of a suitable pH value and then kneading and
stretching the curd until it is smooth and free from lumps. Still warm, the
curd is cut and moulded, then firmed by cooling)
• Soft, rind less, unripened cheese: Cottage cheese
• Soft surface ripened, primarily mould ripened cheese: Camembert,
Coulommiers
• Soft surface ripened, primarily white mould ripened cheese: Brie
• Ripened firm/semi-hard cheese: Saint-Paulin, Edam, Gouda, Provolone,
Tilsiter, Danbo, Havarti
• Ripened hard cheese: Samsø, Emmental, Cheddar.
Blue cheeses are characterized by the growth of the mould Penicillium roqueforti,
which gives them their typical appearance and flavour (Cantor et al., 2004). Most sheep
milk cheeses are either uncooked blue-veined hard cheeses (e.g. Roquefort) or pressed
cheeses (e.g. Ossau-Iraty), while goat milk cheeses are generally soft ripened cheeses or
soft lactic cheeses (e.g. Rocamadour). For a review, see Raynal-Ljutovac et al. (2008).
Regarding the declaration of milk fat content in cheese, CODEX states the following:
“The milkfat content shall be declared in a manner found acceptable in the
country of sale to the final consumer, either (i) as a percentage by mass, (ii) as
a percentage of fat in dry matter, or (iii) in grams per serving as quantified in
the label provided that the number of servings is stated.
Additionally, the following terms may be used:
High fat (if the content of FDM [fat in dry matter] is above or equal to 60%)
Full fat (if the content of FDM is above or equal to 45% and less than 60%)
Medium fat (if the content of FDM is above or equal to 25% and less than 45%)
Partially skimmed (if the content of FDM is above or equal to 10% and less
than 25%)
Skim (if the content of FDM is less than 10%)”
Nutrient profile of cheese and the impact of cheese-making on nutrient profiles
Cheese contains high levels of essential nutrients relative to its energy content,
although the nutritional profile varies with the type of milk, the type of starter