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The Health Benefits of the Cheese
Abstract
This chapter focuses on the nutritional components of cheese and their impact on human health. Cheese is a widely enjoyed fermented dairy product that offers essential nutrients and beneficial bioactive compounds and contains bioactive peptides, proteins, amino acids, lipids, fatty acids, vitamins, and minerals, which provide various health benefits such as antioxidant, antihypertensive, antiproliferative, anti-inflammatory, antidiabetic, anticancer, immune-modulating, and antimicrobial effects. Cheese is rich in calcium, phosphorus, zinc, and magnesium, which help prevent tooth decay and osteoporosis. During cheese production, lactic acid bacteria and yeast starter strains inhibit the growth of harmful microorganisms and their byproducts. These microorganisms produce functional metabolites like bioactive peptides, exopolysaccharides, and conjugated linoleic acid, which enhance cheese's functional properties. Adding probiotic lactic acid bacteria strains to starter cultures improves the absorption of bioactive substances and promotes health.
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