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The nutritional significance of cheese in the UK diet

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Ash, A. and Wilbey, A. (2010) The nutritional significance of cheese in the UK diet. International Journal of Dairy Technology, 63 (3). pp. 305-319. ISSN 1471-0307

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To link to this article DOI: 10.1111/j.1471-0307.2010.00606.x

Abstract/Summary

Cheese currently suffers from an adverse nutritional image largely due to a perceived association between saturated fatty acid, cholesterol and the salt content of cheese with cardiovascular disease. However, cheese is also a rich source of essential nutrients such as, proteins, lipids, vitamins and minerals that play an integral part of a healthy diet. This review outlines the composition, structure and physiological characteristics of the nutritionally significant components of cheese, whilst presenting some of the controversies that surround the role of cheese in dietary guidelines and the potential cheese has to improve health in the UK population.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:16529
Publisher:Wiley-Blackwell
Publisher Statement:The definitive version is available at wileyonlinelibrary.com

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