What Are the Benefits of Taking an Online Cheesemaking Course Jakarta

Who doesn’t know cheese? Anyone in remote areas knows the benefits of cheese, so it’s no wonder that many people flock to find information about online cheesemaking course Jakarta such as mozzarella, parmesan, gouda, edam and other cheeses. Cheese is an ancient staple, loved for its creamy richness, flavor and filling qualities. 

Cheese was invented in ancient civilizations during the revival of agriculture and the domestication of sheep and goats for their milk. Inadvertently, when milk is left in the sun for hours, it turns into acid and the protein components coagulate into solids. When the liquid or whey portion is drained and removed leaving only the solid curd, farmers realize that this curd has a delicious taste.

Since then, countries around the world have experimented with cheese making, varying the type of milk, how long the cheese is allowed to age and ripening, using different additives such as salt or acid to produce unique textures and flavors. India is known for its soft, mild paneer, Greece invented a salty crumbly feta made from sheep or goat’s milk, and Sardinia developed a hard and spicy grated cheese called Pecorino Romano.

Cheese is a nutrient-dense dairy food that provides protein, fat and minerals. Some hard block cheeses that contain little moisture such as Parmigiano-Reggiano and aged cheddar are easy to store and carry because they don’t require refrigeration. 

Nutrition In Cheese and Online Cheesemaking Course Jakarta

Online cheesemaking course Jakarta, Cheese is a source of calcium, protein, phosphorus, vitamin B12, vitamin A.

The nutrients in cheese vary. Hard cheese the size of your thumb or one ounce contains about 120 calories, 8 grams (g) of protein, 6 g of saturated fat and 180 milligrams (mg) of calcium. Half a cup of soft cheese such as 4% full-fat cottage cheese has about 120 calories, 14 g protein, 3 g saturated fat, and 80 mg calcium. Most cheeses are high in sodium with 300-450 mg per serving because salt is a key ingredient in retaining moisture and preventing bacterial overgrowth. However, some cheeses such as goat, whole milk and Swiss mozzarella are low in sodium with only 50-100 mg per serving.

Cheese For Health and Online Cheesemaking Course Jakarta

Online cheesemaking course Jakarta, Cheese and health

Full-fat dairy foods contain large amounts of saturated fat and some cholesterol. Milk fat is about 70% saturated fat, 25% monounsaturated, and 5% polyunsaturated. Because a high intake of saturated fat can increase LDL cholesterol levels, and because cheese is often high in sodium, it is generally recommended to eat cheese in limited amounts because its components can have negative health effects.

However, there is an ongoing debate about the impact of cheese on health. Although the U.S. Dietary Guidelines recommend choosing low-fat dairy products (milk, yogurt, and cheese) to prevent cardiovascular disease (CVD), some reports suggest that full-fat dairy products can lower the risk of CVD and type 2 diabetes.

It is suggested in the study that perhaps certain nutrients in cheese may protect the heart, such as calcium and conjugated linoleic acid, and that the types of saturated fatty acids in cheese have a different effect on the heart than other types such as those in red meat. During the processing of some cheeses, bacteria are added during the fermentation stage to alter their effect on blood cholesterol. However, this is a fairly new theory with preliminary evidence emerging primarily from certain cheeses produced with probiotics.

An important point to consider is that many published studies showing the health benefits of cheese are funded by industries such as dairy associations or large commercial companies selling dairy foods. The studies discussed below have no industry conflicts of interest, to the best of our knowledge.

It appears that cheese may have some benefit with stroke and weight changes, particularly when replacing red meat in the diet. But the dietary patterns associated with cheese intake can make a difference. In the US, for example, cheese is often added to pizza or burgers that contain refined grains, meats high in saturated fat and sodium. Such dietary patterns are likely to have adverse health effects regardless of the amount of cheese consumed.

Bottom line: While cheese is high in saturated fat and sodium, it’s also rich in calcium and protein, and some fermented types contain probiotics. A person can enjoy small amounts of cheese as part of a healthy diet, but how to eat it is key.

Eat cheese with food such as refined grains (white pasta, bread) and processed meats may negate their health benefits. On the other hand, cheese can provide health benefits if consumed as a substitute for red and processed meats or eaten as a snack instead of potato chips.

For your health and the health of planet earth

The production of dairy foods requires a lot of land, water and other natural resources as well as dairy-producing ruminants such as cows, sheep and goats. In identifying dietary patterns that are healthy for humans and sustainable for the planet, the Earth Health Diet sets a target for dairy foods at 250 grams per day.


There are three main components to making cheese; milk, coagulant and bacterial culture. Cheese is mostly made from milk, either from cows, sheep, goats, buffalo or a mixture of these milks. A coagulant is a substance added to milk to help form a solid from the liquid portion. This is usually an acid like vinegar, or rennet, a natural enzyme found in the lining of a cow’s stomach.

Starter bacteria are added to aid coagulation, provide flavor and texture, and prevent the growth of harmful organisms. They eat the lactose sugar in milk. You can see the bacteria working in the holes in Swiss cheese or in the tangy spiciness of cheddar. Sometimes mold is added which produces unusual looks such as the blue-gray veins in blue cheese and Brie and Camembert crusts.

Raw milk or pasteurized milk can be used. Both types of milk are heated to a certain temperature to allow the starter bacteria to grow and ferment the milk.

If raw milk is used, the cheese must be aged by at least two months to reduce exposure to harmful pathogens present in the milk. The coagulant is then added with heat, after which the whey is dried. At this point, salt or spices can be added and the cheese can be pressed into blocks. Depending on the type of cheese, it will be stored from month to year until the desired ripening and aging is achieved. Thus information about online cheesemaking course Jakarta and their benefits for your health as long as they are not consumed too much.