What does cheese hide? Researchers from Perm shared tips on how to enjoy it without harming your health.

What Types of Cheese Are There?

Cheese is a fermented dairy product created by coagulating milk protein (casein). This process involves the addition of lactic acid bacteria and/or rennet, resulting in the formation of curds. The mixture is then processed, pressed, and aged to develop its distinct flavor, texture, and aroma. This product serves as a source of protein, fats, calcium, and vitamins.

From a scientific perspective, it is not possible to definitively identify the "most beneficial" milk for cheese, as this characteristic is determined not only by its origin but also by the production technology, variety, diet, and individual dietary needs.

For instance, goat's milk surpasses cow's milk in many components. It significantly differs in overall fat content, vitamins, trace elements, and lactose levels. It contains lactic acid microorganisms, which are particularly beneficial for children. Cow's milk is considered the most common and accessible, rich in milk protein, calcium, and vitamins B and D.

— Sheep and goat milk cheeses are lactose-free, which can be undigestible for some individuals. Sheep's milk is the richest, abundant in vitamins A and E, calcium, phosphorus, and iron. It is believed that higher fat content correlates with a greater presence of vitamins and fatty acids (including beneficial ones such as omega-3), but it also means more calories. Feta cheese made from sheep or goat milk is suitable for people with lactose intolerance. It contains a lot of phosphorus, which is essential for bones and teeth.

Buffalo mozzarella is high in tryptophan, valine, lysine, leucine, and other amino acids. Cheese made from yak milk (a common food source in pastoral communities in South and Central Asia, as well as in the Tibetan plateau and Nepal) can help combat diabetes, cardiovascular diseases, and even cancer, says Anna Portnova, associate professor at the Department of Chemistry and Biotechnology at Perm Polytechnic and candidate of chemical sciences.

Holes in Cheese: Everything You Need to Know

The holes in cheese are formed by microflora (bacteria) that produce carbon dioxide during the fermentation process. Due to the very high protein density, these gases cannot "escape" the cheese wheel and remain inside, creating voids of varying sizes.

— The shape and size of the holes are influenced by the percentage of gas during their formation, as well as the technology used in production: enzymes and thermal treatment. If carbon dioxide is released quickly, small holes form in the product, as seen in Gouda cheese. If the process occurs slowly, the holes are larger and fewer, as in Maasdam cheese, notes Nikolai Khodyashev, head of the Department of Chemistry and Biotechnology at Perm Polytechnic and Doctor of Technical Sciences.

How to Avoid Cheese Products?

— Besides enzymes and live cultures, good cheese should have the following composition: whole or pasteurized milk – the main ingredient, the quality of which determines the final product. Table salt is necessary for regulating moisture, preservation, and flavor. In some cases, the manufacturer may add calcium chloride to improve the texture of the cheese curd, clarifies Nikolai Khodyashev.

The composition should not include powdered or reconstituted milk, vegetable fats (such as palm, coconut, and others), starch and thickeners, preservatives (other than salt), and artificial coloring agents or flavorings. Products with such a composition can only be labeled as cheese products.

Is It Possible to Buy Good Cheese for 600 Rubles per Kilogram?

According to production technology, about 12 liters of milk are required to make one kilogram of natural semi-hard cheese. The price of raw milk at procurement is approximately 30 rubles per kilogram. Thus, the cost of raw materials alone should be at least 380–400 rubles. Plus, there are production costs, processing expenses, delivery to stores, and retail markup — the average price will be from 600 rubles per kilogram. However, cheese priced lower than this may be of insufficient quality.

— In these cases, companies may use very cheap milk or produce in large volumes without allowing the cheese to mature. But the price threshold is conditional, as counterfeiters are crafty and can set a price similar to that of quality cheese. Even for 1000 rubles, one can buy a product containing vegetable fats and other substitutes for natural milk. The advice is simple — read the label carefully, warns a lecturer from Perm Polytechnic.

If Cheese Doesn't Melt, It Doesn't Mean It's a Fake

At 30–35 degrees, milk fats begin to melt. However, this is not the case with all cheeses, and there can be several reasons for this.

— With rennet-based cheese, melting depends on secondary factors — the fat and water content in the cheese. With acid-coagulated cheeses, they are not prone to this process because the protein coagulates irreversibly. Examples include Adyghe cheese, ricotta, paneer, halloumi, and other varieties (mostly made from goat's milk). Additionally, the more water in the cheese, the greater the likelihood of it softening when heated.

Cheese products, unlike traditional cheeses, are made from vegetable rather than dairy fats. When heated, such products may not melt, retaining their original shape, or may simply dry out, turning into a hard lump.

The Hidden Health Threat of Processed Cheese

— Processed cheese is considered the most harmful because it contains phosphates. Daily consumption of products high in phosphates disrupts the phosphorus-calcium balance, which can lead to brittle bones. Additionally, it contains more salt, preservatives, and fats than natural cheese. Excessive consumption can lead to increased cholesterol levels, obesity, and a higher risk of cardiovascular diseases, says Anna Portnova, associate professor at the Department of Chemistry and Biotechnology at Perm Polytechnic and candidate of chemical sciences.

Save Smoked Cheese for Special Occasions

According to the expert, smoked cheese may contain substances from the group of polycyclic aromatic hydrocarbons, including the highly toxic benz(a)pyrene. These carcinogens form during cooking when the product comes into contact with smoke from burning fuel.

— It is worth noting that the most natural product, made with real filtered wood smoke, can be considered relatively safe. However, if artificial colorings and flavorings are added, such additives can harm the liver and digestive system. This cheese is particularly dangerous for children and the elderly. Additionally, smoked cheeses are often saltier, making them unsuitable for individuals with heart problems and hypertension, notes Anna Portnova.

Undoubtedly, smoked cheese can be very tasty, but it is recommended to consume it in moderation as a "holiday treat," rather than a daily product.

Noble Mold and Cheese

All varieties of this moldy dairy product can be divided into three groups. The first includes types with white mold: Brie, Camembert, Crottin, Valance, and others. Their production uses the cultures Penicillium camemberti and Penicillium candidum. There is also an additional culture of white mold, Geotrichum candidum, which is essential for goat milk cheeses and can serve as either a supporting culture with respect to the first two or a preparatory one for surface treatment before the growth of Penicillium candidum. All white mold is surface-based and grows only on the cheese rind in the form of a dense film, and sometimes a fluffy coating.

Cheeses with blue or green mold (Gorgonzola, Dorblu, Roquefort, Stilton, Blue cheese, Centagur, and others) are made using Penicillium roqueforti — this species penetrates the product, forming numerous streaks of noble emerald-blue color.

— Red mold cheeses, such as Époisses, Remoudou, Brie Noir, and Munster, require expensive production due to special ingredients and a complex multi-step processing technology. Their characteristic color is achieved by aging the cheese wheels in a saline solution mixed with wine, cider, or calvados, as well as by regularly washing the rind with these solutions throughout the aging period, making them a valuable product for cheesemakers and enthusiasts, says Anna Portnova.

Noble Mold Cheese Can Get Infected with Wild Mold

— Noble mold cheese can spoil due to the influence of wild molds. The term "mold" encompasses many species of saprophytic fungi, some of which are harmful to humans. The product is colonized by a specific type of "cultured" mold that imparts its unique flavor and aroma. However, this does not prevent other types of mold from settling on the cheese and causing it to spoil, explains Anna Portnova, associate professor at the Department of Chemistry and Biotechnology at Perm Polytechnic and candidate of chemical sciences.