Cheese is a favorite food among consumers. Its high protein content is one of its major advantages for all types of diets.
What are the nutritional benefits of cheese? Are all cheeses equally rich in protein? What is the outlook on the world cheese market? And finally, how can you use proteins in cheese to make better quality products that meet consumer expectations for natural foods?
Ingredia answers your questions!
What are the benefits of cheese in terms of protein?
Proteins play a key role in the human body. They contribute to muscle and bone tissue regeneration. According to the ANSES (French National Food Security, Environment and Work Agency), an adult in good health needs 0.83 g of protein per kg of body weight per day. This ratio is higher for older adults that need to compensate for loss of muscle pass (1 g per kg per day).
Which foods have the highest protein content? Pressed cheese, with 26.30 g of protein per 100 g of product on average. This is higher than cooked fish and meat (22.04 and 21.11 g, respectively), as well as soft cheese (20.11 g). The cheeses with the highest protein content are Parmesan and Emmental.
Cheese is the dairy product with the most animal protein. It provides the nine essential amino acids required by the human body.
This makes it a very nutritious food. It is also highly useful for anyone following a vegetarian or flexitarian diet. Rich in protein, cheese is an excellent alternative to meat.
Cheese consumption around the world
The cheese market has traditional regions of consumption, such as Europe. It is currently expanding in other regions.
In the European Union, we consume an average of 17 kg of cheese per inhabitant per year. This number is higher in countries like Greece, France and Germany, who have a long tradition of cheese. According to the International Dairy Federation (IDF), there was only one non-European country (Israel) in the top-15 consumers of cheese in 2016.
Elsewhere in the world, the market has a very high potential.
There is a small amount of cheese consumption in countries like the United States, New Zealand and Australia. English cheddar is dominant.
Asia has its own tradition of fermented foods (tofu, miso, etc.). In India, consumers eat paneer, a cheese made from buffalo milk. Cheese is not part of traditional cuisine on the African continent, either. However, it is becoming more and more popular in these countries, particularly in Asia, as Western lifestyles become more widespread. It is increasing in popularity through two different types of consumption:
- cheese as an ingredient in fast food (pizza, hamburgers, sandwiches, etc.)
- cheese as a gourmet product, symbol of a European, and particularly French, lifestyle.
The nutritional benefits of cheese, including its high protein and calcium content, are also a factor in this development.
Proteins in cheese to improve quality!
Pressed or soft cheeses, fresh cheese, melted cheese, and more
All of these products are becoming increasingly popular around the world. How can you meet the needs of an expanding market as well as the demanding criteria for quality, natural products?
This market must meet challenges that may seem contradictory. Can you produce at a high volume without sacrificing quality? Can you remove melting salts and E additives for a more natural product without complicating the production process?
Thanks to milk proteins, the answer is yes!
These proteins are extracted from milk using non-denaturing processes that conserve all of their nutritional benefits. They provide a series of useful functions for cheese production and cheese specialties:
- spreadable texture
- easy melting
- standardizing or enriching protein content.
Promilk® SH 20 is a micellar casein designed for cheese production without whey separation: soft, pressed, fresh cheeses.
Promilk® B-Max enhances the foamy texture of cheeses, spreadables and cream cheese. And it’s all natural!
With our Promilk® dairy proteins, the cheese industry can develop more ethically around the world, offering healthy products made with natural ingredients.