Domain Ten: Cheese Nutrition

Cheese and yogurt are perishable foodstuffs with great nutritional value. Individuals who make, handle and sell cheese and yogurt should know the basic nutrition and health issues regarding cheese and yogurt. Dairy producers practice the methods and processes necessary to produce and sell cheese and yogurt according to proven safety procedures and to maintain the nutritional value of cheese and yogurt from raw ingredients to finish consumables.


I. Potential Positive Cheese & Yogurt Health Points

A. Nutritional properties

  1. Protein
  2. High quality essential fatty acids
  3. Calcium
  4. Phosphorus
  5. Cultures – probiotics
  6. Vitamin A and Riboflavin
  7. Bioactive peptides
  8. Gluten free – perfect high nutrition density food
    1. Perfect for Celiac disease & non-tropical Sprue patients
  9. Grass based milk – cheese = higher CLA


B. Osteoporosis prevention (

Chart on Calcium (cow’s milk):


Product Serving Size Personal Daily Value
2% Milk 8 ounce 30%
Cheddar Cheese 1.5 ounce 30%
PS Mozzarella 1.5 ounce 28%
Swiss Cheese 1.5 ounce 33%
Brie Cheese 1.5 ounce 7.5%
Cream Cheese 1.5 ounce 4,5%
Parmesan Cheese 1.5 ounce 49%


II. Potential Negative Cheese & Yogurt Health Points

A. Sodium

B. Fat

  1. Trans fat vs total fat

C. Sugar – primarily a yogurt issue

D. Lactose

  1. Compare rennet and modestly aged cheese vs fresh

E. Cholesterol

  1. Issue or not based on no trans fat

F. Allergens

  1. Compare milk type proteins

G. “Potential” negative pathogens

  1. Salmonella
  2. Staphylococcus aureus
  3. E. coli and others
    1. Sources during manufacturing
    2. Sources post manufacturing
    3. Source in the distribution channels


III. Potential “Myths” on Cheese & Yogurt Health Points

A. Pregnancy and dairy

  1. Raw milk cheese, soft fresh cheese, blue cheese …
    1. Potential pathogen driven

B. Lactose intolerance

  1. Compared to milk allergy reactions – potential mis-diagnose

C. Raw Milk

  1. Better for you – no science base
  2. Need continued defining legal versus not
    1. What is legal = 60 day rule
    2. What is heat treated but still classified raw