Nutritive value cheese

The colorant is used at 2—50 ppm as pure color to shade margarine, shortening, butter, cheese (4 ), baked goods, confections, ice cream, eggnog, macaroni products, soups, juices, and beverages (58). Its chief advantages over other colorants are its nutritional value and its abiUty to dupHcate natural yellow to orange shades. 

For example, the color of fresh fruit indicates ripeness and the time the fruit is most likely to taste best. Off-colors in cheese or meats are associated with poor flavor quality. Generally, we expect each food product to have a certain color. Deviations from this expected color can result in rejection of a product even when this color does not adversely influence the flavor or nutritional value of the food. If plant-protein products are to attain widespread utilization in food applications, the color they impart to the product must be considered an important factor in consumer acceptability. 

Products which imitate and substitute for dairy foods such as nondairy coffee creamers, margarine, nondairy whipped toppings, imitation milk, and imitation and substitute cheeses have attained a sizable share of the market for traditional dairy foods (NDC 1983C). Although these products may be used by the consumer in place of traditional foods, they are not necessarily the same in nutritional value. 

According to Iwaszko, the soup possessed a nutritional value of 350-400 calories. At midday meal, the inmates were served approximately 300 grams of bread, approximately 25 grams of sausage or margarine as well as a spoonful of marmalade or cheese with a nourishment value of 900 to 1000 calories. Could German front line soldiers be assured of receiving similar rations every day of the week ... 

Proteinaceous material such as horn, feather, nail, hair, and cheese whey occur in nature as waste and can be converted, by proteases, into liquid concentrates or dry solids with high protein content and of nutritional value for food and feed. Thus, proteases provide potential application for the management of residues from various food processing industries such as poultry and cattle slaughterhouses and fishing and dairy industries [5, 6],... 

Certain lactic acid producing bacteria have the ability to grow on dairy milk to produce various types of fermented dairy products, including acidophilus milk (sour milk), cultured buttermilk, yogurt, cheese, and other cultured milk products. The microbial action not only increases the shelf-life and nutritional value of these products, but also makes them mote pleasant to eat or drink. 

A certain body of recent research has focused on the microstructural stability of protein stabilized oil-in-water emulsions that are structurally similar to recently developed foodstuffs (e.g., dairy alternative or fresh cheese type products, etc.). - The image of such an emulsion has been visualized by the use of Confocal Laser Scanning Microscopy (CSLM). However, not much research has been done yet on the oxidative destabilization of these emulsion systems. A better understanding of the factors monitoring the oxidative deterioration of emulsions would offer antioxidant strategies to improve the organoleptic and nutritional value of the related products. 

The addition of cheese to macaroni provides considerable extra calories, protein, calcium, phosphorus, and vitamin A. Similarly, the addition of tomato sauce plus cheese or meat to spaghetti enhances the nutritive value of a pasta dish. 

One ounce (atmut 28 g) of Cheddar-type cheese provides about the same nutritive value as a glass of milk. It is a particularly good food for children. 

Nutritive value of cheeses— The composition and nutritive value of a number of varieties of cheeses is given in Food Composition Table F-21, in the section on "Milk and Products."... 

Tomato puree and plain types of tomato sauce (those without added ingredients such as cheese, meat, mushrooms, etc.) have about twice the solids content and about double the nutritional value of fresh tomatoes and tomato juice. 

Processed foods are frequently fortified with carotenoids to increase nutritive value and/or enhance attractiveness. Eor example, annatto, an extract from the seeds of the Bixa orella tree, containing the carotenoids bixin and norbixin, is added to butter, margarine, and processed cheese to give a yellow-orange color to these products. Tomato oleoresin is added to processed tomato products, increasing lycopene content while enhancing their attractive red color. 

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