Benders'dictionary of nutrition and food technology

105Some varieties are regional specialties, and legally may onlybe made in a defined geographical area; others are defined bythe process rather than the region of production. The strength offlavour of cheese increases as it ages; mild or mellow cheesesare younger, and less strongly flavoured, than mature or extramature cheeses. The flavour that develops on ripening is due tothe activity of proteinases and lipases, with further metabolismof free fatty acids to a variety of products.Cheeses differ in their water and fat content and hence theirnutrient and energy content, ranging from 50 to 80% water insoft cheeses (mozzarella, Quark, Boursin, cottage) to less than20% in hard cheese (parmesan, Emmental, Gruyère, cheddar)with semi-hard cheeses around 40% water (Caerphilly, Gouda,Edam, Stilton). They contain much of the calcium of the milkand many contain a relatively large amount of sodium from theadded salt.Edam, Gouda composition/100 g: water 41.5 g, 1490 kJ(356 kcal), protein 24.9 g, fat 27.4 g (of which 68% saturated, 30%mono-unsaturated, 3% polyunsaturated), cholesterol 114 mg,carbohydrate 2.2g (2.2g sugars) ash 3.9g, Ca 700mg, Fe 0.2mg,Mg 29 mg, P 546 mg, K 121 mg, Na 819 mg, Zn 3.9 mg, Se 14.5 µg,vitamin A 165 µg RE (164µg retinol, 10 µg carotenoids), E 0.2 mg,K 2.3 mg, B 1 0.03 mg, B 2 0.33 mg, niacin 0.1 mg, B 6 0.08 mg, folate21µg, B 12 1.5µg, pantothenate 0.3 mg. A 40 g serving is a goodsource of P, a rich source of Ca, vitamin B 12 .Mozarella composition/100 g: water 50 g, 1256 kJ (300 kcal),protein 22.2 g, fat 22.4 g (of which 64% saturated, 32% monounsaturated,4% polyunsaturated), cholesterol 79 mg, carbohydrate2.2g (1g sugars), ash 3.3g, Ca 505mg, Fe 0.4mg, Mg 20 mg,P 354 mg, K 76 mg, Na 627 mg, Zn 2.9 mg, Se 17 µg, vitamin A179µg RE (174µg retinol, 57 µg carotenoids), E 0.2mg, K 2.3 mg,B 1 0.03 mg, B 2 0.28 mg, niacin 0.1 mg, B 6 0.04 mg, folate 7 µg, B 122.3µg, pantothenate 0.1 mg.A 40 g serving is a source of P, a goodsource of Ca, a rich source of vitamin B 12 .Blue-veined cheeses (Gorgonzola, Stilton, Roquefort, etc.)derive the colour (and flavour) from the growth of the mouldPenicillium roquefortii, during ripening.Traditionally, hard cheeses must contain not less than 40% faton a dry weight basis, and that fat must be milk fat. However,a number of low-fat variants of traditional hard cheeses, andvegetarian cheeses, are now made.Cottage cheese is soft uncured white cheese made from pasteurisedskim milk (or milk powder) by lactic acid starter (withor without added rennet), heated, washed and drained (salt maybe added). Contains more than 80% water. Also known as pot