Tag: Cheese making process

Made from just a few simple, high-quality ingredients, Babybel cheese contains 98% milk, lactic ferments, a pinch of salt, and vegetable rennet. The iconic, small, round cheese has become a staple in lunchboxes worldwide, known for its mild flavor and fun, wax-coated packaging. But what exactly goes into making this popular snack?

Despite a common misconception, mozzarella is not a whey cheese, but a delicate stretched-curd cheese. The confusion often arises because whey is a byproduct of mozzarella production, but the fundamental distinction lies in which part of the milk is used to form the cheese itself.

While it's a common belief that some cheeses are completely free of carbohydrates, the truth is most natural cheeses contain small amounts. The carbohydrate content in cheese, primarily from lactose, varies depending on the type and how it's processed. The cheesemaking process removes most of this sugar, but trace amounts often remain, debunking the myth that there are no carbs in cheese.

Over 80% of milk protein is casein, with the remaining 20% comprising whey proteins. Where do whey proteins come from is a question many people ask, and the answer lies in the ancient process of cheesemaking, which naturally separates milk into solid curds and liquid whey.

Over 65% of the world's population has some degree of lactose intolerance, yet many can enjoy lactose-free cheese made from real milk. This is because the term "lactose-free" refers to the removal of the milk sugar (lactose), not the milk itself, distinguishing it from products that are truly dairy-free.

Cow's milk contains a consistent level of carbohydrates, primarily in the form of lactose, at approximately 12 grams per cup. A comparison reveals the specific process of creating cheese largely removes these carbohydrates, resulting in very different nutritional profiles.

According to the National Institute of Diabetes and Digestive and Kidney Diseases, many people with lactose intolerance can tolerate up to 12 grams of lactose per day. The good news is that numerous types of cheese naturally have a small amount of lactose, making them a safe and flavorful option for those with sensitivities.