Cheese, as defined by the USDA, is a concentrated milk food made of milk protein coagulated with enzymes, microorganisms or acidulants. Federal regulations dictate consumer product labeling and determine whether cheese can be sold as reduced fat or reduced cholesterol. The USDA has established standards for naming more than 90 cheeses and cheese products, and defines them on the basis of percent moisture, percent milk fat, optional ingredients and pasteurization or ripening processes.
Cheddar
A standard 1 ounce slice of cheddar cheese contains 30 mg of cholesterol, 7 grams of protein and 9.4 grams of fat, of which 5.98 grams are saturated and 2.24 grams are monounsaturated. A cheddar labeled "low fat" will contain 6 mg of cholesterol, 6.9 grams of protein and 1.98 grams of fat, of which 1.2 grams are saturated. Cheddar was first known to be made in Somersetshire in the west of England and court records of English kings recorded cheddar purchases as far back as the 12th century.
Swiss
Swiss cheese has a cholesterol profile similar to cheddar. A one ounce slice of Swiss contains 26 mg of cholesterol, 7.64 grams of protein and 7.88 grams of fat, of which 5 grams are saturated and 2 are monounsaturated. To qualify for reduced fat labeling, a one ounce slice will have 10 mg of cholesterol, 7.95 grams of protein and 1.43 grams of fat, of which 0.92 grams is saturated. The basic difference between cheddar and Swiss is that milk protein retains acid formed in the cheddaring process.
Mozzarella
A one ounce slice of whole milk mozzarella cheese has 22 mg of cholesterol, 6.29 grams of protein and 6.34 grams of fat, of which 3.7 grams are saturated and 1.9 grams are monounsaturated. Mozzarella labeled "part skim" has 18 mg of cholesterol, 6.9 grams of protein and 4.5 grams of fat, of which 2.8 grams are saturated. Italian immigrants introduced mozzarella to the U.S. market in the 1920s. In 2002, U.S. consumers purchased 2.8 billion pounds.
American Processed Cheese
One ounce of American processed cheese has 16 mg of cholesterol, 5.22 grams of protein and 7.14 grams of fat, of which 3.778 grams are saturated. A slice of low-fat American cheese has 9 mg of cholesterol, 7 grams of protein and 1.47 grams of fat. American cheese contains 70 to 80 percent enzyme-modified cheese, acid, cream and dehydrated cream, anhydrous milk fat, water, salt, color, spices, and emulsifiers. Eight billion pounds of natural cheese is produced annually, with 30 percent used to manufacture processed cheese.
Cottage Cheese
Cottage cheese is a soft, unripened, curdled skim milk product. The curds are washed and then packaged with cream and salt. One ounce of creamed cottage cheese has 5 mg of cholesterol, 3 grams of protein and 1.2 grams of fat, of which 5 grams are saturated. Cottage cheese is also sold with varying amounts of reduced cream and an uncreamed product with only 2 mg of cholesterol per ounce.
References
- New Knowledge of Dairy Foods: Definition and Classification of Cheese
- U.S. Department of Agriculture National Nutrient Database for Standard Reference
- Icons of England: Cheddar Cheese
- The Bacteriology of Cheddar Cheese; Edwin George Hastings; 1912
- Handbook of food science, technology, and engineering, Volume 4; Yiu H. Hui; 2006
- "Strides in Process Cheese"; Lloyd Metzger; 2004
