Perednik Healthy Life Info

Cheese is a dairy products with the help of bacterial fermentation. In addition to delicious and tasty, you can use it as a mainstay source of nutrients, which can be processed into various types of food that inspires a sense of the whole family.

Dairy products. Generally, cheese made from milk, either whole milk, low-fat milk, or nonfat milk, which had been sterilized (free of germs) by pasteurization. If dilhat of these raw materials, not surprising that the cheese is also rich in beneficial nutrients for the development of the child, especially a bone.

Some nutrients that support the developing child grows contained in the cheese:
• Calcium (Ca), assist the growth and formation of bone and teeth.
• Protein, assist the process of growth and development of body cells, and strengthen the muscles of your baby’s body.
• fatty acids linoleic and linolenic acid, helps the development of fibers of nerve cells and brain.
• Cholesterol, helping the formation of cell membranes and hormones.
• Phosphorus (P), assist the growth of bones and teeth.
• Vitamin A, helps maintain the function of the eye.
• Magnesium, zinc, and selenium, function as antioxidants that help ward off free radicals.
• Riboflavin and folate, helps the metabolic processes of various kinds of nutrients.

From pulp to snack (snack)
Grouped by type of cheese from milk (cow’s milk, goat milk or sheep’s milk), the process of making, the level of violence, producing countries, appearance (size, shape, and color), as well as nutritional content. However, not all types of cheese “safe” to give to your toddler. Type of cheese a “safe” for your baby is Cheddar cheese, Swiss cheese, and cottage cheese.

• Cheddar cheese
Typically a semi-hard cheese. But, there are also classified as hard cheese. Type of bacteria that are used to process cheddar cheese is a Streptococcus sp. These bacteria produce lactic acid function of the milk. The longer maturation process cheese, taste and smell of cheddar cheese will become sharper.

• Swiss Cheese
The characteristics of Swiss cheese is the “holes” or holes. The better the quality of cow’s milk used as raw material, the more holes to be formed. Swiss cheese-making use of this type of bacteria Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, and Propionibacterium shermanii bacteria added. Propionibacterium bacteria is what makes this type of cheese with holes and has a sweet taste.

• Cottage Cheese
This is the type of cheese is low fat. Therefore, the raw material of nonfat milk (nonfat). This cheese is usually given an additional taste of fruit, the strawberries, peaches, raspberries, blueberries, and pineapple. That is why, this cheese tends to break down (decay), so that should be stored in the refrigerator

You can introduce the cheese in a direct form, such as shaved or finely diced (finger foodf), or as a mixture of porridge, cakes, or any other child’s diet. So, you can include cheese, both on the main feeding times, or snack. Problem limitation provision, the American Dietetic Association recommends as many as 30 grams / day.