How to choose cheese, what kinds are there, how to use it, and what is the difference between cheese and cheese?

Cheese, from Latin, is transliterated as "cheese" or "cheese", which is translated as "cheese", "cheese" or "cheese", and its original meaning is "fermentation makes it sour". This solid dairy product with sour taste and strong taste is fermented from milk or goat milk. Because it is rich in protein, calcium, unsaturated fatty acids, minerals, vitamins, lactic acid bacteria and other nutrients, and it is easily absorbed by the human body, it is known as "the gold in milk" and "the king in milk"-it is true that "cheese is power".

Look at the outer packaging

When choosing, look under the product name, which says: processed cheese or look at the product type: processed cheese is processed cheese, and it is not recommended to buy it.

Look at the ingredient list

The general principle of choosing packaged food: the fewer kinds of ingredients, the better. The more natural the description, the less ingredients are added.

The ingredient list of natural cheese generally only includes: milk, edible salt, probiotics and enzymes.

Processed cheese: In addition to cheese, there may be: water, thin cream, butter, sodium citrate, trisodium phosphate, emulsifier, thickener, preservative, etc.

Look at the nutrient composition table

Look at the carbohydrate content in the nutrient composition table

Natural cheese: the carbohydrate content in the nutrient composition table is 0. In the production of natural cheese, lactose in milk will be converted into lactic acid under the action of bacteria. So there is almost no lactose in the finished product, so the symbol of carbohydrate is 0.