Some people are still doubting whether cheese is really good for you. Although it is a good source of calcium and other minerals, it also contains high levels of salt and saturated fat. The question is, does the nutritional value it provides outweighs the bad stuff?
According to the Australian Dietary Guidelines, adults are recommended to eat about 2.5 servings of dairy per day this includes cheese, milk, and yogurt. Furthermore, Australians eat about 13.6kg of cheese per person per year based on the available sales data. But what if it’s bad for you?
Despite suggestions of consuming low-fat cheese, the dietary survey show that about 99% of cheese products consumed are full-fat and only 29% accounts for the reduced-fat cheese products. Consequently, cheese products containing full-fat have high levels of saturated fats which everyone knows raises the risk of suffering heart diseases.
Another component to consider about cheese products is the sodium level. A portion of cheese can have a range of 74mg to 1,160mg of sodium. According to the World Health Organisation (WHO) the recommended daily intake of sodium that is good for heart health for adults is less than 5000mg. Hence, if you eat a lot of cheese, there’s a possibility that you’ll consume more than the recommended amount of salt.
Heated and melted cheese products obtained from milk added with (or without) emulsifying salts forming a homogenous mass yields to ‘processed cheese’. This dairy products consists of as much as twice the regular amount of sodium of unprocessed cheese. Unfortunately, this type of cheese is what is usually found in households as it is cheaper, more convenient to use, and usually last longer.
Even though cheese has accompanying downsides, various studies show that moderate cheese consumption regardless of whether it is full or reduced fat, is associated with reduced heart disease risk. Therefore, it means that the nutritional benefits of cheese outweighs its cons.
Additionally, it is much recommended that cheese consumption should be limited to two (2) to three (3) servings per week.
Dairy has always been associated as bad for your diet, especially when wanting to lose weight opting for non-fat options, non-dairy alternatives, or none at all.
However, despite the bad reputation among weight loss diets and others, dairy products have at least ten essential nutrients which include protein, carbohydrates, vitamins—A, B12, and riboflavin—and minerals—calcium, phosphorus, magnesium, potassium, and zinc. With just 3 servings of dairy food, you can get the recommended daily intake of calcium!
Myth 1. Milk has high fat content
Many people believe that milk contains high levels of fat yet in reality, regular or full-fat milk only contains about 3.8% fat.
Myth 2. Milk can cause mucous
Several studies have already proved that milk does not cause any production of mucous. The thin coating experienced when drinking milk is actually its natural creamy texture which is not harmful and may only last momentarily.
Myth 3. Dairy triggers asthma
Dairy was thought to be connected to asthma yet no proven case supports that it can be triggered by just simply drinking milk. In fact, a research in preschool children suggests that dairy products may help reduce the risk of becoming asthmatic. However, for those who have dairy allergies, it is the symptoms that may trigger asthma.
Myth 4. Milk, yogurt and cheese, particularly regular-fat varieties cause weight gain
Research has already proved that dairy products do not necessarily cause weight gain. On the contrary, both reduced-fat and regular-fat milk, cheese, and yogurt provide numerous health benefits. Thus, there is no point cutting it back just to lose weight. For a healthy weight loss diet, studies have shown that consuming three (3) to four (4) servings of various dairy foods may actually help in accelerating weight loss, improve muscle retention, and reduce waist lines.
Myth 5. Dairy products can cause acne
There are no studies that support the link between acne and dairy. As a matter of fact, dairy provides a lot of essential nutrients that could contribute to a healthy glowing skin. There are several factors that cause acne such as exposure to pollutants, hormones, skin type, and genetics.
Myth 6. Taking calcium supplements can replace milk
Calcium is only one among the many nutrients and minerals that milk can provide. Hence, if you want to have all these health benefits, calcium supplements would not suffice.
Myth 7. Osteoporosis is rare in countries such as China, where dairy intake is low
According to the International Osteoporosis Foundation, forecasts show that about 50% of all osteoporotic hip fractures will occur in Asia by the year 2050. Therefore, it is important to consume calcium-rich foods like milk, cheese, and yogurt regardless of race or nationality.
Myth 8. Those who suffer lactose intolerance should completely avoid dairy products
Difficulty in digesting lactose should not mean dairy must be eliminated from your diet. According to Australian Dietary Guidelines, lactose intolerant may consume up to 250mL of milk provided it is taken along with other foods throughout the day. Cheese may easily be ingested as it contains virtually no lactose. While yogurt has ‘good’ bacteria that may actually help with your digestion.
Myth 9. Cheese can increase cholesterol levels
Although cheese contains saturated fat and salt, it is also packed with healthy nutrients. Findings have shown that there is no link between cheese consumption and increased body fat or with LDL cholesterol.
Myth 10. Drinking milk may cause kidney stones
The most common type of kidney stones is calcium oxalate stones, however, this does not mean it is caused by drinking milk. It is formed by the rise of oxalate levels in the urine and can be prevented by increasing fluids, potassium, and magnesium. Hence, milk prevents the risk of having kidney stones.
According to the Financial Times, Europe’s nascent dairy futures market has received a much-needed liquidity boost, as concern over a dip in production following a blazing hot summer drives trading volume higher. Since skimmed milk powder futures were launched in 2010 in Europe, the industry has been waiting for liquidity for the derivatives market to pick up. But brokers and analysts said that the dairy sector, including the traditionally conservative co-operatives, was now becoming more active as they look for ways to hedge themselves against fluctuating prices (Emiko Terazono, 2018). Because of the sudden change in temperature and weather, concerns about supply have been increasing. It will have a big impact on dairy producers, and they will experience fluctuations and other problems to their customers. The concern is the growth in milk production by major exporters will not match by the increase in demand.
Given the sustained demand for EU dairy products, milk collections could grow by 0.9% in the EU in 2019, a new short-term outlook from the European Commission has outlined. The production in Europe remained low due to the suboptimal weather through the northern spring and summer. The Global dairy market benefited from slow growth in milk. It diminished the products that are expiring and wait for the weather to improve. On another topic, New Zealand is the world’s 8th largest dairy producer. They have the world’s highest of dairy self-sufficiency due to favorable natural conditions for dairy production. It has seen a boost in their production of milk. In addition, the US where producing non-stop, is once again eyeing the international markets as their solution to a growing domestic surplus.
According to RNZ, from June 1, 2018 to May 30, 2019, the dairy production boosted up to 1.5% compared to the five-year average or production. Spring season helped the industry by offsetting dry conditions that they had in the second half of the season. Also, good weather conditions at the start of the next season help them to produce more. New Zealand has been working collaboratively with their government to find, attract, and retain skilled dairy farmers. This task is necessary to unlock the full potential of vocational learning in the dairy sector and of course to maximize their capabilities in the production of dairy. “We will continue to engage constructively with the Government to ensure that the roll out of vocational education reforms happens in a way that meets the needs of our dairy industry and gives our future farmers the skills they need to succeed” according to Tim Mackle, Chief Executive at Dairy NZ.
Due to high demand of cheese products, prices go up on the market in the US. The Global Cheese Market is expected to reach $164,338 million by 2023, from $136,283 million in 2016, growing at a CAGR of 2.7% from 2017 to 2023 (Biswa Sinha, 2017). Europe contributed the highest cheese market share, registering a CAGR of around 2.0%, attributable to high demand in France, Finland, Denmark, Germany, and other countries. Asia-Pacific is the fastest growing region followed by LAMEA, owing to increase in cheese consumption in various emerging economies. The Mexico cheese market size was valued at $1,857 million in 2016, and is expected to reach at $2,215 million by 2023, registering a CAGR of 2.5% during the forecast period.
In recent years, volatility in farm gate milk prices and farm incomes have impacted farmer confidence and ability to grow. With the industry disruption caused by the late season step-downs in 2015/16 and lower average milk prices in 2016/17, many farmers focused on cost control, refinancing and business consolidation, rather than longer term investments to increase production. In many cases, farmers culled extensively during these years, taking advantage of higher beef prices to maintain cash flow.
In 2017/18 farm gate milk prices recovered slightly while seasonal conditions remained mostly favorable during the first half of the year. As a result, milk production increased by almost 274 million litres, to 9,289 million litres (Dairy Australia).
The bone is the hardest substance in our body. Bones also have various roles, they support the structure of our body, guard our fragile organs, and also allow us to move day in and day out. Our bones also serve as a house for the storage of minerals like calcium and creation of our blood cells which is called the bone marrow.
Bones get less attention than other body parts, it’s because we tend to overlook the fact that our bones are not just scaffolding for our body, rather it also has its needs and limits. If we do not start to be more aware about our bones and their needs and limits complications will happen.
According to global estimates published in 2015, 3.5 billion people are at risk of calcium deficiency.
Calcium deficiency disease also known as hypocalcemia, happens when our levels of calcium in the blood are not enough. When this deficiency is left unchecked, it can lead to dental changes, cataracts, alterations in the brain, and osteoporosis, which causes the bones to become brittle and more prone to damages.
So right now you must be wondering how would you know if you have or had this disease.
These are some symptoms according to an article published on Medical News Today (https://www.medicalnewstoday.com/articles/321865.php): Muscles problems, Extreme fatigue, Nail dryness which can lead to broken or brittle nails, skin itchiness, osteopenia, osteoporosis, painful premenstrual syndrome or PMS, dental problems including weak roots, irritated gums, brittle teeth, or tooth decay, and also depression.
Diseases and symptoms regarding bones can be easily fixed beforehand. The best of the best comes from dairy products which are milk, cheese and yogurt. Not only do these three have calcium in their package, but also they keep ten essential nutrients that are important to our immune systems, eyesight, nervous systems, blood, energy, muscle and nerve functions, skin, growth and maintenance of our body.
Vitamin A - Essential for healthy eyesight. Important for growth (particularly in children).
Vitamin B12 - Helps to keep blood healthy. Assists in the formation of nerve cells.
Riboflavin - Helps release energy from food. Helps cells to function properly.
Calcium - Essential for strong bones and teeth. Needed for normal muscle and nerve functioning, and may assist in controlling blood pressure.
Potassium - Assists with blood pressure control. Important for nerve impulse transmission.
Magnesium - Important component in bone structure. Essential for energy transfer around the body.
Zinc - Aids wound healing. Essential for normal growth and development in bones, the brain and many other parts of the body.
Phosphorus - Forms an important part of the mineral structure in bones and teeth. Works with B vitamins to release energy from food.
Carbohydrate - Provides energy for the body.
Protein - Needed for growth and development as well as repair to damaged body tissues.
Forms part of many enzymes and blood components, and is essential for maintaining muscles.
The crown for world’s most cheesiest pizza has been taken by this cheese king pizza. Holding in one hundred and fifty-four (154) kinds of cheese, this monster was at first believed to be only a myth, an impossibility but its creator Johnny Di Francesco, of 400 Gradi, a restaurant in Melbourne, Australia, did not dwell on the impossibility of the task he rather took it as a challenge.
Before Johnny, there was a previous holder of this record a pizza with one hundred and eleven (111) kinds of cheese, but Johnny was confident as because he created a similar feat before with a ninety-nine (99) cheese pizza, inspired by the cartoon character in Teenage Mutant Ninja Turtles’ Donatello referring to a pizza with ninety-nine (99) different cheese combination as a “culinary impossibility”, after that he decided to tackle the challenge and added it to his restaurant’s menu after its creation. "We had an overwhelming response from our customers, so much so that they petitioned to have it a permanent menu item," explained Johnny. Since then we decided to up the ante and create a 154-cheese pizza. So my apologies Donatello, culinary impossibility debunked!"
From their previous achievement of ninety-nine (99) cheese pizza, they were eager to beat the current record holder with their own cheese king pizza monster goodness of one hundred and fifty-four world record breaking pizza. In a statement by Di Francesco he said "We also needed to be sure each individual cheese was distinct enough from the next, yet complementary to each flavour, and could blend really well together once combined. The cheeses included the likes of gorgonzola, pecorino, Taleggio, aged cheddar, gouda and of course, many more!"
After the first pizza was made-with just a gram of each type of cheese-Di Francesco’s 400 Gradi made it possible for various locations of Australia to taste their achievement, but to be able to do this 400 Gradi melted down the remaining cheese into a single block containing a hundred and fifty-four (154) types of cheese.
In a matter of just five days a seven hundred and ninety-seven pizza sold was recorded. Di Francesco stated that "Many [people] were completely overwhelmed and in awe of course; watching my customers' facial expressions as they took their first bite into a slice of cheesy goodness—well, that reaction is priceless."
While Di Francesco is certainly satisfied with the events after his achievement and his customers are certainly happy tasting his latest masterpiece.
Yes! You read it here, cheese can be included in your weight loss diet. Many common myths about dairy products, especially cheese suggest that you can’t eat cheese if you want to lose fat or that reduced-fat cheese has lower flavor than normal cheese. In reality, cheese can be enjoyed even when on a low-fat diet, it’s just a matter of how much you let yourself indulge in its legen-dairy taste, pun intended. If you still want to devour your favorite brand of cheese, all you need to know are the different types of cheese and their nutritional facts.
Cheese can definitely be included in a healthy everyday diet as stated by Sara Haas, R.D. "By balance I mean choosing cheeses with great flavor, so that you’ll need less," she told USA Today. "Balance also means not over-indulging and learning other ways to use cheese instead of sitting down with a hunk of it."
Anything can be either good or bad it just depends on moderation. A balanced diet should not restrict your lifestyle, rather it should be built so that you can taste your favorite dishes with less consequences. Studies made by the University College Dublin in Ireland about eating cheese indicate that it actually helps you lose weight, because of the higher dairy intake was linked to lower body mass index, less body fat, lower blood pressure and waist size.. According to a study conducted by Spence, Cifelli and Miller (2011), “A significant negative correlation existed between dairy product consumption and BMI with a 59% reduction in obesity risk associated with high dairy product consumption”.
Here are the five (5) best low-fat cheese that we recommend you to try in your daily regime.
Mozzarella is a dairy product made originally from buffalos’ milk raised from specific regions of italy, but today it is also made with cows’ milk. Regardless of what milk is used it is heated, poured into a cream separator, curled with the help of whey and matured. Fun fact: mozzarella came from the word ‘mozzare’ which means ‘to cut off’. Its taste is a soft, moist texture and is full of milk much like other fresh cheese, has a high liquid content which means low-fat and has a slight acidic or lactic taste.
Nutritional Value Per ¼: 80 calories | 6 grams of fat | 7 grams of protein | 1 gram of carbs
Taken as a whole, these fresh cheeses, often referred to as white cheeses, offer salty and tangy profiles, accompanied by crumbly, slightly creamy textures. This dairy product is made originally in Greece from sheep's milk or from a mixture of sheep and goat's milk. Feta cheese is great with spinach and feta stuffed chicken, chicken and spinach pasta salad, warm feta cheese dip, moroccan flatbreads, and feta-stuffed portobello mushrooms.
Nutritional Value Per Ounce: 75 calories | 6 grams of fat | 4 grams of protein | 1 gram of carbs
This dairy product is a delicious favorite of the U.S. of A. and its’ homeland italy. Ricotta is a fresh cheese from Italy with a soft and creamy taste. Fresh ricotta is made with whole milk so it’s slightly more creamier compared to the traditional way in which ricotta cheese makers use leftover liquid whey from other cheese that was being produced. Ricotta can be integrated with the following delicacies; Ricotta and mushroom tartine, ricotta morning oats, italian-style stuffed eggplant and tomato pie.
Nutritional Value Per Half Cup: 171 calories | 10 grams of fat | 14 grams of protein | 6 grams of carbs
Cottage cheese is a soft white and creamy curd with mild flavor. It is made not by pressing the cheese but by draining it, which allows some of the whey to stay which keeps the curds loose. It's considered a fresh cheese, so this means it does not go to an aging or ripening process to develop flavor. This dairy product can help you
lose weight and gain muscle because it's packed with nutritional gains. Cottage cheese is great with these following dishes; lasagna, french toast, Mutter Paneer, Breakfast banana split, and breakfast smoothie with coffee and milk.
Nutritional Value Per Cup: 183 calories | 5 grams of fat | 20 grams of protein | 11 grams of carbs
Creamy and distinct in flavor, comes from a wide variety of flavors and textures. This dairy product is made from goats’ milk and is enjoyed around the world. Goat cheese is made using the same process as cows’ milk is made into cheese, their difference lies in their digestive process and nutritional content, because goat cheese is a hypoallergenic it can be used as an alternative for those who are allergic to cow’s milk. This banger of a cheese is great with pizza, toast, salads or pasta dishes.
Nutritional Value Per Ounce: 75 calories | 6 grams of fat | 5 grams of protein | 0 grams of carbs
The Australian office held an annual “Taste of Australia” food exhibition at the Far East International Hotel in Taipei on March 14th. In addition to allowing many food and agricultural manufacturers to negotiate with Taiwanese agents, the atmosphere is warm and exciting. The eyes of many Taiwanese consumers, the Australian office representative Gary Cowan and the specially invited Australian chef Harley Gerlach, wearing the chef's clothes to show their cooking skills at the venue, is to introduce Australia's quality and delicious food to Everyone, when the "red thorn shrimp", which was the first fat and nourishing oil, was finished, it really won warm applause from the audience.
Gao Gerui, the representative of the Australian office in Taiwan, unveiled a speech at the exhibition. Australia is Taiwan's fourth largest supplier of agricultural products and food. The main projects are beef and mutton, cereals, wine and dairy products, etc., Australia's pure natural environment. And strict health safety standards and quarantine conditions, so the food quality is excellent, safe and secure.
Gao Gerui pointed out that pure, green, high-quality, and trustworthy Australian food and beverages have been widely known and recognized by Taiwanese consumers; he stressed that Australia's open policy on trade has helped the agricultural sector improve productivity and product quality. It also gives Australian farmers and rural areas a higher income. Currently, two-thirds of Australia's agricultural products are exported overseas. Gao Gerui suggested that when Taiwan hopes to increase agricultural exports, find new markets, and increase rural incomes, Taiwan's farmers and consumers will gain more benefits through the process of liberalizing agricultural trade.
The Australian office said that the promotion of "Taste of Australia" is to introduce more and better products to everyone. Vendors from Australia's seafood, beef, oil, beverages, dairy products, baby food, and health foods can be seen at the scene. Take off the suit and change to the chef's white office. Gao Gerui and Chef Harley Gerlach cook the main dish of the hot pot show. It is a red thorn that is caught in the 200-300 meters deep water and natural pollution-free Great Barrier Reef waters on the east coast of Australia. Shrimp, this kind of shrimp is frozen on the boat as soon as it is caught. It tastes sweet and sweet, and it is very easy to cook when it is bitten.
Another eye-catching feature is the use of Howstin beef, which is more than 700 days old and can supplement natural nutrients such as Omega-3 and Omega-6 fatty acids. Due to the unique feeding method, the meat is more grazing than normal. Beef is more nutritious and has a rich distribution of oil and oil. The oil has a low melting point, soft and juicy, comparable to Australia and cattle. The level of oil and flowers is also close to Australia and cattle. The Australian Office emphasizes that this is the preferred choice for steak lovers!
The focus of the two high-profile "Australian Men's" cooking show, in addition to the creamy garlic red thorn shrimp and the slow-cooked Hessian beef bran, the pineapple sweet and sour sauce, and the Antarctic ice fish. With kohlrabi and ginger) and the Australian specialty vegetable ice cream (Vegemite Ice Cream), etc.; at the promotion venue of the matchmaking commercial trade, at the same time, the fragrance of cooking Australian cuisine, this carefully arranged exhibition, deep Received praise and applause from Australian manufacturers, Taiwan traders, food chefs, and the media. Yakult's Purchasing Manager Lin Qingmei believes that the Australian Office continues to promote Taiwanese consumers to understand Australian agriculture and food, which is commendable.
Reference: lifetoutiao.news : .lifetoutiao.news/澳代表高戈銳與名廚現場秀廚藝/
The latest market insights and future projections on the Australian dairy industry and export market are now available following the release of the Dairy Situation and Outlook report.
Dairy Australia is the Australian dairy industry’s go-to source for the latest international and domestic market trends, statistics and facts, providing expert analysis and unbiased insights.
The report shows global markets remain well-balanced and offer the potential for further farmgate price increases in 2019, albeit with continued growth in milk supply evident.
In the Australian domestic market, higher value offerings continue to attract premium pricing in the domestic market, even as private label products grow market share.
Meanwhile, high costs are putting continued pressure on Australian farmers, resulting in lower milk production due to reduced supplementary feeding, herd size reductions, and farm exits.
To download the latest report, visit the Dairy Situation and Outlook February 2019 page.
While the Australian dairy industry has navigated difficult market and environmental conditions in recent years, farmers are setting their sights on a sustainable future.
Now linked to both the Paris Agreement and the UN 2030 Agenda for Sustainable Development, the latest Australian Dairy Industry Sustainability Report has been released and is available online, featuring revised targets to a 2030 timeline.
The Sustainability Framework’s goals and targets have been reviewed to reflect changing expectations of customers, emerging issues, technological advances, and changes in the regulatory environment. New goals related to anti-microbial stewardship, food waste and human rights have been added.
Through the Sustainability Report, the industry publicly reports against its goals, and farmers and processors have been making real progress toward sustainable production.
The latest report shows 81 per cent of farmers are safeguarding some of their land for conservation and biodiversity (up from 45 per cent in 2015). More than one third of farmers have created a formal biodiversity plan for their farm.
Access the latest Sustainability Report at: www.sustainabledairyoz.com.au
Saputo has announced farmgate milk price increases for its southern and New South Wales suppliers.
The step-up will take southern milk supply price for Saputo and Warrnambool Cheese and Butter suppliers to just over $6/kg.
This payment is retrospective and applies to all qualifying milk supplied by current WCB and SDA suppliers from 1 July 2018.
The company said the payment will be made with January 2019 proceeds during February 2019. This increase will take the average farmgate milk price for the 2018/19 season for suppliers in the Southern Milk Region to $6.05 per kilogram milk solids (up from $5.95 per kgms).
For suppliers in the New South Wales and Sydney regions the increase of 8c for butterfat and 12c for protein will lift the average price per litre from about 52c to 52.7c