Natural Sheep’s-Goat’s-Cow’s milk White Cheeses are highly nutritive; rich in protein, calcium and phosphor and it is highly recommended that these products are consumed by everyone even as varied quantities. In order the cheese to be tasty and of high quality the maturation stage is as important as the milk and milk fat rate used. The more the cheese is waited the tastier it becomes. Thus, we introduce TAHSİLDAROĞLU Ezine Sheep’s-Goat’s-Cow’s milk white cheeses for consumption only after a maturation period of eight months or one year.

Protein:
The importance of the cheese as nutrition comes from the proteins of high-biological value. The protein rate in the milk used varies depending on the cheese type and processing method. Cheeses contain 10% -30% of protein on average.
A human body needs 45-50 grams of protein per day for cell repair and battling against infections. Children’s, pregnant and lactating women’s bodies require higher levels of protein.
Cheese is a protein source with the high-biological protein value it contains, that should be included in the daily diet.

Phosphor:
Cheese is an important nutrition in terms of phosphor composition as well. 100g of soft cheese meets 12-20% of the daily phosphor requirement.
Phosphor mineral intake is essential for tooth and bone formation, cramps, kidney functioning and muscle activity. Therefore, cheese is a valuable nutrition containing high levels of calcium, phosphor and protein at the same time. Cheese does not contain lactose and if any it is of lower rates. Thus, cheese is an alternative nutrition for those who experience difficulty in digesting milk.

Calcium:
Calcium is a mineral included in the main structure of bones, maintaining their strength. However, the functions of this mineral that should be taken every day are not limited to these. Regular heart rate, regular working of blood clot system, healthy nerves and appropriate muscle functioning are realized with the help of Calcium. It plays a crucial role in regular functioning of your organism. 99% of the calcium in the body is contained in teeth and bones whereas 1% is in blood and soft tissues. Although this 1% seems to be an insignificant rate, it is of vital value for the body.

Milk and Dairy products are the main sources of calcium. 100gr. of white cheese meets 50% of the daily calcium requirement of the body, as well as 1/3 of the phosphor requirement. As for the calcium requirement of all age groups, at least 1-2 glasses of milk or yoghurt, or 2-3 matchbox-size pieces of cheese should be consumed daily. Calcium is crucial for bone and tooth health as well as for prevention of bone loss. Along with the phosphate and peptides in its structure cheese strengthens the tooth structure by decreasing the acid amount in the mouth. It also helps mechanical cleaning by stimulating spit axis and reducing the acidic environment. Women start to lose much more calcium especially after 30 years of age, which increases even more with menopause; therefore they should consume much more milk and dairy products, benefit more from sunshine and exercise regularly.

Apart from this, calcium is required during pregnancy both for the health of the mother and the baby. It is of great importance for your baby’s bones and teeth which begin to form in the 8th week of the pregnancy. Women need twice as much calcium during pregnancy. That is why the prospective mother should follow a diet taking into consideration the daily calcium requirement.

Other foods that are rich in calcium: Green vegetables, shelled sea animals, sardine, soybean, hazelnut, almond, pectin, fruit juices enriched with calcium and bread.