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PRESANTATION ON IMPONTANCE OF CHEESE IN HUMAN DIET
SeminaronIMPORTANCE OF CHEESE IN HUMAN DIET
STAFF ADVISOR:Prof(Dr) . J. David
PRESENTED BY : Anuj kumar14MSDY014M . Sc Dairy technology
CONTENTINTRODUCTIONDEFINITION OF CHEESEHISTORICAL BACKGROUNDCHEESE IN INDIAN MARKETPRESENT SCENARIOCOMPOSITION OF CHEESENUTRIENTS IN CHEESE CONCLUSION
INTRODUCTIONSince time immemorial , cheese has been depicted as a leading nutritious food around the globe specially in the western countries. Several references in the BIBLE made milk product rather auto authenic for human health among different civligation India to, after basic cultural hestation , accepted cheese with much gaiety and fan fair in terms of pressed cheese and pizza.
HISTORICAL BACKGROUNDMaking of cheese dates back more than4000, years . By Roman times.First introduced : Cheddar cheese in 1500 C E , Parmesan in 1597, Gouda in 1697, &Camembert in 1791. 1815: the first factory for the industrial production of Cheese opened in Switzerland.Current day:- Americans bay more Processed cheese than real factory made.
DEFINITION OF CHEESEAs per Davis(1965) A product made from the curd obtained from milk by coagulating the casein with the help of rennet or similar enzymes in the presence of lactic acid product by added micro organism, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been saped in a mould, and then ripened by holding it for some time at suitable temperatures & humidities.
CHEESE IN INDIAN MARKETThere was no good quality of cheese earliar. Only Amul was selling processed cheese consumption was nothing much to mention about. Of late cheese segment has grown and has become Rs. 450 crores in size and processed cheese is still leading, about 60% of the total eategory and growing at a rate of 15% annually. Beside processed cheese cheese spraid and mozzarella are in the market which goes mostly in pizza toppings. Production and demand for varios types cheese.
DEMAND FOR VARIOS TYPE OF CHEESE IN INDIAN MARKETType of cheese% of total consumptionProcessed cheese40Cheese spread25Mozzarella cheese15Cheddar cheese10Spiced cheese 5Other5
PRESENT SCENARIOCheese Manufacturing in India from 2008-2016
COMPOSITION OF CHEESENameMoisture, %Fat,% Protein,%Ash, %Cheddar36.833.823.75.6Cottage69.81.023.31.9Cream42.739.914.51.9Swiss33.030.530.44.2Gouda38.124.529.66.1
Cheese is packed with a very high concentration of essential nutrients including high quality Fat, Proteins and Calcium. There are also other elements in cheese such as phosphorous, zinc,vitamin A, riboflavin, and vitamin B12.
NUTRIENTS IN CHEESE
CHEESE HEALTH BENEFITSWeight Gain Cheese contains a lot of natural fats which may cause weight gain. It is full of protein, fat, calcium, vitamins and minerals .that keep muscles and bones strong and healthy. The vitamins and minerals are better for a balanced metabolism.
Cavity Prevention Cheese is extremely high in its calcium content. This is the most important thing when it comes to strong teeth. Bone Strength Cheese is high in calcium content and rich invitamin B. This is especially good for the bones of children, elderly people, the vitamin B in cheese helps the body absorb and distribute calcium.
Healthy skin- Vitamin B in cheese is useful to maintain supple, healthy and glowing skin.
Healthy hair- low fat cottage cheese is a great source of Protein which helps maintain healthy and shiny hair
Osteoporosis- Osteoporosis can be treated with a protein , calcium and Vitamin rich diet which are found in abundance in cheese, so cheese can be part of the diet of those suffering for osteoporosis
Great sleep- Tryptophan, an amino acid found in cheese which helps to reduce stressed sleep
CHEESE BASED FOOD PRODUCT
Cheese sauce Cheese burger Cheese pasta
CONCLUSIONCheese is a delightful food which contributes variety and interest to our diet.Various kinds of cheese have always been important sources of nutrients.Cheese is more nutrient product than any other milk product.However in developing contries , cheese is a staple diet.
Referance David, J. (2008). Technological advances cheese & fermented milk products,2-10. Ganguli, N. C. (1978). Indian dairyman,30-165. Ghosh, B. C. and Kanawjia, S. K. (1986). Pizza-A nutritious fast food . Indian dairyman,315-220.IDF (1991). Cultured Dairy products in human nutrition, IDF, Bull, 255, Brussels. IDF (1995). The world market of cheese , Bulletin of the international dairy Federation no,307, 3-5.