How many calories in cheese



How many calories in cheese

Cheese is concentrated milk where the milk protein, casein, is coagulated into a solid mass containing milk protein and fat.

To know How many calories in cheese please go to the table below.

Usually the milk used for cheese production is cows milk however goat and sheep milk is used as well.

Cheese is used widely either eating directly with bread or used in the cuisine as an ingredient in different dishes.
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To transform the milk into a solid mass (the cheese) and a liquid fraction, the whey, known as the curdling process, acidifiers like lactobacillus bacteria, salt and the enzyme rennet is added. The solids are separated and pressed into a final form or shape which gives the cheese it final form.

The liquid fraction called whey has little nutritional value and is usually used as animal feed or dried and used as food additive.

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How many calories in cheese fact sheet
Mozzarella Cheese
100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
300 KCal
-
85 KCal
KJ
1256 KJ
-
356 KJ
Fat. g.
22.3
0.1 %
6.3
Protein g
22.1
0.26 %
6.3
Carbohydrate total g
2.2
13.8 %
0.6
- sugars g
1
10.4 %
0.3
- starch g
0
0.05 %
0
- dietary fibers g
0
2.4 %
0
Water g
50
50 %
14,1
Dry matter g. incl. fat
50
50 %
14,1



Swiss Cheese
100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
380 KCal
-
107.6 KCal
KJ
1591 KJ
-
451 KJ
Fat. g.
27.8
27.8 %
7.9
Protein g
26.9
26.9 %
6.2
Carbohydrate total g
5.4
5.4 %
1.5
- sugars g
1.3
1.3 %
0.4
- starch g
0
0 %
0
- dietary fibers g
0
0 %
0
Water g
37.1
37.1 %
10,5
Dry matter g. incl. fat
62.9
62.9 %
17.8



Swiss Cheese lowfat
100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
173 KCal
-
49 KCal
KJ
724 KJ
-
205 KJ
Fat. g.
5.1
5.1 %
1.4
Protein g
28.4
28.4 %
8
Carbohydrate total g
3.4
3.4 %
1
- sugars g
1.3
1.3 %
0.4
- starch g
0
0 %
0
- dietary fibers g
0
0 %
0
Water g
59.6
59.6 %
16.9
Dry matter g. incl. fat
40.4
40.4 %
11.4



Camembert
100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
300 KCal
-
85 KCal
KJ
1256 KJ
-
356 KJ
Fat. g.
24.2
24.2 %
6.9
Protein g
19.8
19.8 %
5.6
Carbohydrate total g
0.5
0.5 %
0.1
- sugars g
0.5
0.5 %
0.1
- starch g
0
0 %
0
- dietary fibers g
0
0 %
0
Water g
51.8
51.8 %
14.7
Dry matter g. including fat
48.2
48.2 %
13.7



Cottage cheese
100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
98 KCal
-
28 KCal
KJ
410 KJ
-
116 KJ
Fat. g.
4.3
4.3 %
1.2
Protein g
11.1
11.1 %
3.1
Carbohydrate total g
3.4
3.4 %
1
- sugars g
2.7
2.7 %
0.8
- starch g
0
0 %
0
- dietary fibers g
0
0 %
0
Water g
79.8
79.8 %
22.6
Dry matter g. including fat
20.2
20.2 %
5.7








Cheese Fat % and Calories
Average hard cheese with different fat percentage

TABLE UNDER CONSTRUCTION

Cheese 20 % fat

100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
KCal
-
KCal
KJ
KJ
-
KJ
Fat. g.
0
0
0

Cheese 30 % fat

100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
KCal
0 %
KCal
KJ
KJ
0 %
KJ
Fat. g.
0
0 %
0

Cheese 40 % fat

100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
KCal
-
KCal
KJ
KJ
-
KJ
Fat. g.
0
0 %
0

Cheese 50 % fat

100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
KCal
-
KCal
KJ
KJ
-
KJ
Fat. g.
0
0 %
0

Cheese 60 % fat

100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
KCal
-
KCal
KJ
KJ
-
KJ
Fat. g.
0
0 %
0





info on cheese

The rennet enzyme is produced from ruminants (cows, sheep, goats) stomachs, alternatively rennet enzymes produced by a fungus may be used.

As a contrated form of milk, cheese has a longer life and easier to transport and has a very high nutritional value with a high content of protein, fat and calcium.




modern cheese production

Hundreds if not thousands of types of cheese are produced of which Mozzarella is well known in US and used on pizzas. Other cheese names are Cheddar, Gouda, Emmentaler and Camembert which is the most popular cheese in France.


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It is believed that Cheese was produced as early as about 10.000 years ago when sheep were domesticated. Probably the process of cheese making was discovered accidentally by storing milk in sheep's stomachs, shepherds discovered that the milk was curdling into a solid mass (the cheese mass) and a liquid fraction (whey) by the stomach enzymes.

The industrial production of cheese started in Swiss around the year 1815.

The cheese content of water gives the cheese its texture either soft, semi-soft, semi-hard or hard. Ageing times and the pressure on the forms determine how soft a cheese eventually gets.
The starter bacterias added also contribute to the taste, texture and flavour of the final cheese product.

Swiss starter bacteria cultures include Propionibacter, which produces carbon dioxide gas bubbles giving the cheese its holes.

By adding cream the cheese can be given more fat so the final cheese contains 60% or even 75% fat.

Allergies and allergy like symptoms against cheese
Some people may suffer from reactions to amines like histamine and tyramine found in cheese which can give symptoms mimicking an allergic reaction: headache, rashes, and high blood pressure.










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