Cheese consumption

On acidification to pH 4.6, the caseins coagulate, which is the principle used to manufacture of a family of cheeses which represent about 25% of total cheese consumption and are the principal cheeses in some countries (Appendix 10B). Acidification is traditionally and usually achieved by in situ fermentation of lactose by a Lactococcus starter but direct acidification by acid or acidogen (gluconic acid-d-lactone) is also practised. The principal... 

They are more stable than natural cheeses during storage, which results in less wastage, a feature that may be especially important in remote areas and in households with a low level of cheese consumption. 

Rugg-Gunn etal (1975) provided the first evidence that cheese consumption had an anticariogenic effect in humans. They showed that the consumption of Cheddar cheese after sweetened coffee or a sausage roll increased plaque pH, possibly due to increased salivary output. Similar effects were reported by Imfeld et al (1978) who used a more sophisticated continuous wire telemetry procedure to monitor variations in plaque pH. 

Huang, Y.C., Luedecke, L.O., and Shultz, T.D. (1994) Effect of Cheddar Cheese Consumption on Plasma Conjugated Linoleic Acid Concentrations in Men, Nutr. Res. 14, 373-386. 

In 1990, the total milk equivalent consumption of all dairy products was 570.6 lb (259.4 kg), a 13% decline from 1960. But the growth in human population offset per capita decline, with the result that total consumption increased. From Table M-22, several trends are apparent Americans have become weight conscious in recent years leading to a decreased per capita consumption of fluid whole milk and cream and an increased per capita consumption of low-fat milk. Per capita fluid whole milk consumption declined 67% from the period of 1960 to 1990, while per capita low-fat milk consumption increased 313%. Of the manufactured dairy products, per capita consumption of butter declined 41%, and evaporated milk 42%, in the period 1960 to 1990. Per capita total cheese consumption increased 34% in this same period. Per capita consumption of ice cream declined due to the increased popularity of frozen yogurt. 

Color plays a special role in the foods we eat. For example, when confronted with a food of an unattractive color, the consumer assumes the food is of poor quality or is spoiled. Similarly, a product with an atypical color, e.g., a green cheese or a blue drink, in most cases would be rejected by the consumer. Typically, one associates certain colors with certain food items such as cherry with red, lemon with yellow, and orange with carrot. Therefore, color can serve as a primary identification of food and also as a protective measure to prevent the consumption of spoiled food. Food colors create physiological and psychological expectations and attitudes that are developed by experience, tradition, education, and environment we inevitably eat with our eyes. ... 

The consumption of dairy products plays a significant role in providing high-quality protein, vitamins, minerals, and other bioactive compounds to the American diet. Dairy products are consumed fresh in the United States in the form of fluid milk, cheese, yogurt, butter, and ice cream. Dried and condensed products such as nonfat dried milk, whey, whey protein concentrates, and isolates are also produced which are used as ingredients to boost the nutritional and functional properties of a host of other food... 

In most odour studies researchers try to control the diet of their odour donors. In particular, consumption of garlic, onion, chilies, pepper, vinegar, blue cheese,... 

Discussion. In this study of postmenopausal women, serum levels of ionized calcium were unaffected by meal consumption. Levels of total calcium, however, were elevated following meals containing 15 g of protein from either cottage cheese or beef, or 45 g of protein from cottage cheese. Serum total calcium was not affected by diet in the study with men nor in the study reported by Allen et al. using men and women (16). 

Enterotoxigenic E. coli (ETEC) is the main cause of TD in Latin America, whereas in Asia it is reported in only 15% of cases. Enteroinvasive E. coli (EIEC) strains are recorded with even less frequency. ETEC is isolated in 0 to 5% of cases. Symptoms of poisoning develop after 16 hours from consumption of contaminated water, salads, cheeses, or meats. The outgrowth of ETEC rods takes place in a patient s gastrointestinal tract, where they produce thermostable and thermolabile toxins that imitate Vibrio cholerae infections. Stimulation of intestinal guanylcyclase and interruption of ion transport leads to watery stools, which do not require medical treatment or only need simple replacement of fluids and salts by means of multielectrolyte solutions. If a co-infection with EIEC strains occurs, the symptoms of enteritis will develop, with the presence of leukocytes, erythrocytes, and mucous in stools due to a cytotoxic influence of bacteria (Butterton and Claderwood, 2001). 

The plants and animals we have chosen to use as foods naturally contain, as we have already noted, thousands of chemicals that have no nutritional role, and when we eat to acquire the nutritionally essential chemicals we are automatically exposed to this huge, mostly organic, chemical reservoir. Of course, human beings have always manipulated foods to preserve them or to make them more palatable. Processes of food preservation, such as smoking, the numerous ways we have to cook and otherwise prepare food for consumption, and the age-old methods of fermentation used to make bread, alcoholic beverages, cheeses and other foods, cause many complex chemical changes to take place, and so result in the introduction of uncounted numbers of compounds that are not present in the raw agricultural products. 

Table 2.1. Production and Per Capita Consumption of Fluid Milk, Cheese, Butter, and Nonfat Dry Milk in Selected Countries. 

---