Cheese is a main supplier of concentrated milk nutrients since it is an excellent source of the protein, minerals, fat, and fat-soluble minerals. The factor that affects the quality of the cheese is the aging or ripening (Combs, 2012). In essence, the cheese micro flora produces folic acid, biotin and vitamin B when the cheese ripens. Notably, the cheese is helpful in increasing the nutrients density of food products, as well as, promoting health.
I have selected the brick cheese, which contains 371 calories, proteins, sugar, cholesterol, and fats. In addition, the brick cheese contains a lot of vitamins including, calcium, magnesium, iron, zinc, potassium copper, sodium, vitamin B5, vitamin B3, vitamin A and vitamin B2 (Kay, 2010).
According to Pick (2008) the cheese as a food product contains 41.11 mg of water, which is critical in the functioning of every single cell and organ system in the human body. Notably, water contains bonded hydrogen and oxygen, which plays a critical role in the ability to reproduce and evolve (Pick, 2008). Water is essential for life as it helps in the elimination of waste products in the kidney.
The lipids are the largest category of biological molecule in my food: 29.68 mg per 100 mg. The lipids are made of one glycerol and three fatty acids serving as cushions and insulator to the body and nerves. Additionally, lipids are critical in energy supply and storage, which is stored in the tissue storage area and later on, is mobilized to supply organism under hunger or tense conditions
The brick cheese is an essential food since it provides 5.25% of calories, as well as, 26.5% of saturated fats for daily use (Schwartz, 2004). I highly recommend it because brick cheese has high fat content and is less high caloric. Moreover, this food type contains less saturated fat than its substitute. Gerald (2012) urges that moderate consumption of cheese help to avoid excessive saturated fat consumption.