CARIBBEAN UNION COLLEGE SECONDARY SCHOOL
Food Nutrition and Health
A project on Cheese for Food Nutrition and Health
Mr.Thomas
Raejene Parris
August 2021
TABLE OF CONTENT
Reflection Page 1
Introduction Page 2
Processing of Cheese Page 3
Different Types of Cheese Page 4-8
By-Product of Cheese Page 9-10
Dishes Page 11-15
Nutritive Value of Cheese Page 16
Effects of heat on Cheese Page 17
Conclusion Page 18
Reflection Page 19
Reflection
I was given the opportunity to do this project on cheese. There are 400
varieties of cheese known and in my project, you will see some. I’m doing this project
to have a better understanding of one of the foods I consume mostly every day. Did
you know the cheese making method came about to preserve the remaining
nutrients from milk.
There are a lot of things I don't know about cheese and it's a wonderful
experience when you get to expand your knowledge on something that you eat
everyday so I’m excited to do this project. For me to carry out this project I need to
have the correct information to lead me and others down the right part. To ensure
that I have the correct information I’ll be using my Food & Nutrition textbook and I’ll
also be using google.
Introduction
Cheese making is a method of preserving the nutrients of milk when it is in
plentiful supply. Cheese has been made in countries throughout the world. There are
at least 400 varieties of cheese known. And most are now made on a large scale in
creameries. In the past, they were made in farmhouses, but increased demand for
cheese has led to large-scale production and import and export all over the world. In
this project I will be sharing the different types of cheese there is, also I will be
sharing safety tips when dealing with cheese. There will also be some dishes made
with cheese. Cheese can be used in many ways. You can use cheese to make your
main course dishes, appetizers and there are even snacks with cheese. Cheese has
some of the nutrients that our body needs, the nutrients that cheese contains are
Protein, Calcium, Vitamin A (Retinol), Vitamin B2 (Riboflavin) and Fat. The protein in
cheese is needed for growth and repair of the tissues in the body, Calcium in cheese
is needed for strong bones, Retinol in cheese is needed for good vision, Riboflavin in
cheese is needed for normal growth and Fat in cheese is needed to give us energy.
Processing of Cheese
Different Types of Cheese
New Zealand Cheddar Cheese Extra Sharp Cheddar Cheese
Mozzarella Cheese Pepper Jack Cheese
New Zealand Cheese Parmesan Cheese
Feta Cheese Sour Cream
American Slice Cheese Borden Sliced Cheese
Mozzarella Cheese (grated) Italian 5 Cheese
Pepper Jack big slice Cheese Mild Cheddar Cheese
Mexican 4 Cheese Pepper Jack Sticks
Chive and Onion Cheese Cheese Triangles
Cream Cheese Greek Style Cheese
By-products of Cheese
Snacks
Cheese Sticks Cheese Dixee
Tortillas Nacho Cheese Tortillaz Spicy Cheese
Combos Stuffed Snacks( Cheddar Big Foot
Cheese)
Dishes
Main Course
Pizza Lasagna
Italian Sausage Rigatoni With Spicy Creamy Chicken Pasta
1Cream Sauce
Sloppy Joe Casserole Roasted Garlic Alfredo
Appetizers
Cheese Mini Burgers Cheese Sticks
Pepper Cheese Balls Mushrooms Cheese Bites
Cheesy BBQ Chicken Pizza Roll Cheesy Garlic Bread
Nutritive Value Of Cheese
Nutrient Nutritive Value Deficiency
Protein Protein is responsible for Lack of Protein in the diet
growth and repair in the can cause growth failure’
body. loss of muscle mass,
decreased immunity,
weakening of the heart
and respiratory system
and death.
Calcium Calcium is needed for Lack of Calcium in the
strong bones and teeth. body can lead to weak
bones and teeth.
Vitamin A (Retinol) Vitamin A (Retinol) is Lack of Retinol can lead
needed to make a to night blindness.
substance called visual
purple, which is formed in
the retina of the eye to
enable it to see in dim
lights.
Vitamin B2 (Riboflavin) Vitamin B2 (Riboflavin) Lack of Riboflavin can
is needed for normal lead to failure to grow.
growth.
Fat Fat is responsible for Lack of Fat can lead to
giving the body energy. dry rashes and hair loss.
Effects of Heat on Cheese
When cheese is heated the fat first melts, and the protein (caseinogen) continues to
coagulate. Overheating causes the protein to toughen and become stringy reducing
its digestibility.
Conclusion
Safety tips for dealing with cheese:
. Avoid direct and indirect contact between raw and cooked food.
. Clean hands, and unsoiled equipment, clean work surfaces and other place with
which the food is coming in contact, should be used.
. Refrigerate all cheese between 35- and 40-degrees Fahrenheit in its original
wrapping until ready to use.
Reflection
I learned about the by-products of cheese: we have mozzarella cheese,
pepper jack cheese, cream cheese and parmesan cheese just to name some. Some
nutrients in cheese are Protein which is needed for growth and repair in the body
and Calcium that is needed for strong bones and teeth. There are also some tips
when handling cheese.
The part of this project I enjoyed the most is going to take pictures of the
different types of cheese. It was a wonderful experience to see all the different
cheeses. It was great to expand my knowledge. This project gave me an opportunity
to learn more about cheese in a fun way. It made me realize that there is not just one
type of cheese but there are many. If I was given the opportunity to do this project
again, I will pay greater attention to what I’m doing.
