"Cheese" - what is it, definition of the term
A fermented dairy curd product created by coagulating milk, separating the solid curds from liquid whey, and often maturing under controlled conditions; the process may involve bacterial cultures, rennet, or acid to develop texture and flavor, resulting in a versatile food used in cooking, snacking, and as a nutritional source of protein, fat, calcium, and other micronutrients.
Detailed information
The dairy product resulting from milk coagulation is created by adding rennet or acidic agents to separate curds from whey. After curd formation, the mass is cut, heated, and pressed to remove excess liquid. Subsequent aging under controlled temperature and humidity develops characteristic flavors and textures. Variations in milk source, bacterial cultures, and maturation time generate a wide range of types, from soft, high‑moisture varieties to hard, low‑moisture forms.
Nutritionally, the product supplies high‑quality protein, saturated and unsaturated fats, calcium, phosphorus, and vitamins A and B‑complex. Fat content typically ranges from 20 % to 35 % by weight, while protein contributes roughly 25 % of the dry matter. Mineral density makes it a dense source of dietary calcium, supporting bone health.
Flavor development relies on proteolysis and lipolysis during aging. Enzymatic breakdown of casein releases peptides that produce sharp, umami, or sweet notes, while fatty acid release contributes buttery or nutty aromas. Texture transitions from creamy to crumbly as moisture declines and protein networks strengthen.
Rodents such as rats and mice are strongly attracted to the product’s volatile compounds, particularly short‑chain fatty acids and amino acids released during ripening. The food offers a compact source of calories, protein, and minerals, making it an effective bait in pest‑control programs. Laboratory studies frequently employ it to assess gustatory preferences and learning behavior in these species. Preference tests indicate a hierarchy of attraction:
- Soft, high‑moisture varieties (e.g., fresh curd) → highest consumption rates
- Semi‑soft, mild‑flavored types → moderate intake
- Hard, aged forms → lower but still significant interest
Understanding the sensory appeal and nutritional value of this dairy item helps design effective trapping strategies and informs dietary considerations in research involving rodents.