20. Cheese offers a valuable source of nutriment for the body, because its food value ranks high. As is shown in Fig. 3, the food value in 1 pound of cheese is equivalent to that in 2 pounds of beef, that in 24 eggs, or that in 4 pounds of fish. The use of cheese, however, is not nearly so great as its food value warrants, the amount used in the United States per capita being only about 3-1/2 pounds annually. This is a condition that should be overcome, for there is a large variety of ways in which cheese can be used to advantage in the diet. When eaten raw, it is very appetizing, and when used with soups, sauces, and foods that have a bland taste, it lends additional flavor and makes an especially attractive dish. In addition, the fact that it is an economical food and can be conveniently kept and stored should recommend its frequent use.
21. COMPOSITION OF CHEESE.--Since cheese is a product of milk, it is somewhat similar to milk in composition, but the change that occurs in the formation of cheese causes some differences. Nearly all the water present in milk is removed during the manufacture of cheese, so that this product becomes a concentrated food made up of all the nourishment that milk contains except small amounts of albumin, milk sugar, and mineral matter. These, because they are in solution in the water, are lost when the whey is separated from the curd. The food substances that occur in the largest amounts are fat and protein in the form of casein, which is the tissue-building material of milk. Cheese made from milk that contains some cream has in it a greater amount of fat than that made from completely skimmed milk. Besides these two chief food substances, cheese contains a small amount of milk sugar, mineral matter, and water.
22. On account of the large quantity of protein found in cheese, this food can readily take the place of meat in the diet; in fact, it has some decided advantages over meat. As has been pointed out, cheese yields more than twice as much food value as an equal weight of beef. Then, too, the buying and care of cheese are much simpler matters than the buying and care of meat. As it does not require the low temperature that meat requires and does not spoil so readily, it can be bought in considerable quantity and used as desired without danger of spoiling and loss. In addition, the use of cheese as food does not require so much skill in preparation as meat does, nor is there loss of flavor and nutriment in its preparation, as is often the case with meat.