Cheese contains a high concentration of essential nutrients relative to its energy level. The fats contribute flavor and texture of cheese. Among the milk proteins, caseins are the main protein in cheese; these are nutritionally rich due to the high supply of essential amino acids, phosphate, and calcium. They also act as a good source of energy in the human diet. One of the most important minerals in cheese is calcium. Besides calcium, cheese is also a good source of phosphorus and zinc, and magnesium is also worth mentioning. Chewing cheese stimulates saliva flow. The alkaline nature of saliva buffers the acids formed in plaque. There is also an increased rate of sugar clearance due to the diluting action of cheese-stimulated saliva. High calcium content in cheese helps to achieve healthier bone density. Consumption of cheese with probiotic bacteria has various health-enhancing effects such as increasing the saliva secretion rate and thereby enhancing oral health by reducing hypo-salivation and mouth dryness. Cheese consumption may be associated with a lower risk for T2D. Further study is needed to understand the links between cheese and its health benefits.

Cheese, Nutritional value, health aspects, probiotic cheese

Cheese has a long history in the human diet to which it contributes a substantial amount of important nutrients; in particular, proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins, and minerals. Cheese can be considered an important component of an equilibrated diet from a nutritional point of view. It is an excellent source of protein and minerals, especially calcium in a highly bioavailable form Research today is concentrated more and more on the influence of nutrition on human health. Calcium, which is present in large quantities in cheese, has been shown to have a positive effect on various disorders (hypertension, osteoporosis, obesity, and dental caries).Besides calcium, other constituents with potentially positive effects on health are found, e.g. bioactive peptides, which also decrease hypertension. In humans, the possible anti-carcinogenic effects of specific lipids (CLA, sphingolipids) have not yet been investigated but animal studies suggest a certain potential. Cheese still has a negative image because of its fatty acid composition. However, research has uncovered even more details, whereby these old convictions have started to waver. Further studies are needed both to confirm earlier results and clarify their mechanism as well as to discover further interesting cheese constituents and their effects. Besides all this scientific research, the inseparable tradition and enjoyment of cheese should not be forgotten. Cheese is more than the sum of its constituents.

S.D. Kalyankar, Pragya Bharti, M.R. Patil and A.R. Sarode (2022). Therapeutic Importance of Cheese: A Review. Biological Forum – An International Journal, 14(4a): 350-359.