The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective

Abstract

Health guidelines recommend limiting saturated fat consumption due to adverse associations with low‐density lipoprotein cholesterol, a marker for cardiovascular disease risk. Recently, this advice is being questioned, since it does not account for the diversity of fatty acids present in different foods and may be overly simplistic. Current research suggests that for dairy foods and cheese in particular, a matrix effect exists, whereby the other components present interact with the overall structure, leading to health benefits. This review examines how factors in cheese production and processing impact this matrix, and considers how they affect biological function, and the potential impact on human health.

Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

“…The Ca content of Traditional and Industrial Orgu Cheese samples range between 1501.51 and 2015.44 mg/100 g (Table 3). When the data obtained were compared with the literature, it was found that the results were close to some values, higher than some, and lower than others (Çelebi, 2011;Demirci, 1988;Ozlu et al, 2012;Feeney et al, 2021). It is thought that this situation is caused by the storage method, storage period, packaging material, and the composition of the milk.…”

Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling

“…Cheeses are highly appreciated dairy products, and they provide essential nutrients for human nutrition in the form of proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins, and minerals (Manuelian et al, 2017;Kamimura et al, 2019). A large variety of cheeses exist worldwide, which can be categorized based on several properties such as texture, milk employed (type and if the milk was pasteurized or not) and the manufacturing specificities, having broad ranges in composition and structural characteristics (Feeney et al, 2021).…”

“…The nutritional content provided by cheeses are important for health, and different types of cheeses can have different nutritional value (Feeney et al, 2021). Due to its various metabolic functions in the human body, determining mineral elements such as Ca, K, Mg, P and Na and microelements such as Fe, Mn and Zn in cheeses are of fundamental importance (Gharibzahedi & Jafari, 2017).…”

Effect of antibacterial nanocomposite film on the preservation of cheese

“…Cheese is a concentrated, fermented milk product that is produced by removing a large amount of water from milk and retaining the nutritional component. Its high protein content, however, makes it highly susceptible to bacterial attack and spoilage (Feeney et al, 2021;Woraratphoka et al, 2021). Currently, cheese preservation is mainly based on traditional refrigeration techniques, but this method requires equipment support and lacks flexibility (Appendini & Hotchkiss 2002;Quintavalla & Vicini, 2002).…”