European Stars And Stripes (Newspaper) - August 31, 1987, Darmstadt, Hesse                                By Jane e. Brody new York times most of us grew up thinking at cheese As healthful a food High in protein and Calcium atan affordable Price. Adding to the attractiveness of cheese is its versatility. It can be used As is Onn recipes for every course irom appetizer to dessert. It is a popular snack in the United Stales Tor Young and old because it is portable can be eaten with the lingers is widely available and easy to digest. Choso is a favorite with parents who ofter it As meals and snacks and carry in on outings to provide install nutritious satisfaction Lor the hungrier that often Bosel Young children when there is nothing but junk food 10 boy. In the last two decades cheese has become increasingly popular with adults. Some of whom substitute it or meal in Iho interest of health. Per capita consumption of hard cheese was 23.2 pounds last year More than double the 9.6 pounds per year in 1965. According to the . Department of agriculture. This has Deligt Ted Dairy Farmers who have faced a shrinking Markel for fluid milk a far More perishable commodity. The fast food Industry with its cheeseburgers and pizzas is largely responsible for this growth and with More cheese being produced in the United Stales than americans buy the Federal government buys the surplus and offers in ire to school lunch programs and recipient of food Stamps. Bui is cheese really thai Good for you Are the part skim and reduced fat cheeses belter than 1hose made with whole milk Are the processed and imitation cheeses worse and How meaningful Are the Label declarations Aslo part skim or lower fat Here arc some facts Worth knowing before you decide to replace that Burger with quiche. Cheese is made by coagulating the solids in milk and pressing out the liquids. Enzymes usually rennet from 1he intestines of ruminant animal lactic acid or acid producing bacteria Are added to milk causing solid curds 1o separate from the liquid part of milk called the whey. The curds Are cooked pressed into forms and aged 10 make cheese and the nutritious whey is Ollen dried and added to processed loads for people and Pels. Depending on the variety it lakes 8 to 10 pounds of milk to make a Pound of cheese. Most cheeses in the United slates Are made from whole milk some from both milk and added Cream and others from skim milk whey and mixtures of milk and Cream. The curing process concentrates the protein fal cholesterol Calcium Vitamin a and phosphorus in the milk bul most of the b vitamins some of the minerals and most of the milk sugar or lactose go out with the whey. When the curds Are further processed to make cheese sail is normally added which Signild Canley raises the sodium Content of choose in the Industry natural cheese in the United states is simply pressed curds that have been aged two to three months for mild cheese and longer for Sharp Cheuse. Pasteurized process cheese is a blend of Iresh and aged natural cheeses Hal have been shredded mixed with an Emu Peifier and healed to Slop the ripening pasteurized process cheese food is similarly prepared bul slightly Tower in lat because in has less cheese. More water and More nonfat milk or whey solids. Pasteurized process cheese spread has even less milk fat and More water. Among the cheeses thai Are nol aged Are collage cheese made irom pasteurized skim milk to form curds that am usuary then creamed with whole milk or Cream and Salt Cream cheese made from pasteurized whoa milk and Cream coagulated by lactic acid and Neul Chapel which is similar to Cream cheese bul made with less fat and More water. Moil Che to i Are Good sources of Quality protein protein As useful to the body As thai in meal poultry or fish. One ounce d a typical firm cheese like Cheddar Swiss or or Azzarella supplies 6 to 8 Grams of Proton about the same As thai in an ounce of meal. But write a typical serving of cheese is 1 to 1 bounces the usual serving of meat is 3 or More ounces so a serving of meal provides considerably More protein. Cream cheese has Little protein Only 2 Grams an ounce. However a serving of collage cheese half a cup four ounces supplies 14 Grams of protein in the creamed varieties and about 20 Grams in dry curd types. But the protein in most cheeses comes at a Price High fal and thus High Cak Xie. Two slices 1 i ounces of american cheese a mild Cheddar contain Aboul the same amount of lat As 3vt pals of Buller. As with meal lat hat the lat in cheese is saturated and thus can raise cholesterol Levels in the blood. Nearly All hard Ctm to including those labelled part skim or lower fat Are High fal foods the exception being sap Sago a cheese suitable Only for grating. There Are 9 Grams of fat in an ounce of Cheddar american or part skim Muenster 6 in an ounce of Swiss. 7 per ounce in Camembert or brie 6 in Fata and regular Mozzarella and 45 in part skim Mozzarella. Some cheeses labelled As made from part skim milk Are not Tower in fal because the manufacturer May add Cream. Cheeses made from goal s milk a a not significantly different in total fat Content or in the amount of saturated fat from xhosa made of cow s milk. Since each Gram of lat has nine calories the fal in hard cheese contributes 55 percent to 75 percent of the calories. Cream cheese is by far the artiest Wilh 10 Grams per ounce or 90 percent of calories from lat part skim Ricotta is 51 percent Lal calories 9 Grams of fat in Hall a cup regular cottage cheese is 40 percent and Low fal 1 percent Mit fat cottage cheese is 11 percent. Erma Bombeck it is tuesday. There is one Largo piece of Pepperoni pizza with extra cheese staring Al you irom the Box everyone else at the table pats his stomach like Iho Fuller Imily on an Alka Suez or comic Rita and gasps one More bile and Iii  i went on a die i on monday. I promised Mysell one piece and i pc stuck 10 it. Everyone looks to me to kill it Oil. I hear myself saying. I m not really hungry besides. I read where one should always eat slowly because in takes 20 minutes Lor food to got to the Point of making you feel satisfied " they look Al me fish a rave hence usually reserved to Mother Teresa when one enters a room ski Asci i voided who came up with Hal stupid theory ii Sahel cd does i kick in soon i am going to lick the to. The Tio Jcj  a sigh and says Wells Tkv no Page 16 the stars and stripes one is going to eat it. I guess i la have to throw it  my mind races i m old do i need this what have i got left in life to look Forward to. Really i get up in the morning Shower eat two Sunflower seeds write All Day someone throws to a Lish without Salt. I needlepoint and Lali into bed. So much lot hats and horns is Hal the kind of life i want for Mysell just think of All those women on the titanic who said. No. Thank  to dessert that night and for a Hai besides assuming i look thai last piece of Paia i could slip up my exercise program and Burn off or i could borrow calories from tomorrow s intake what s such a big Deal about a Lousy piece of pizza7 Aid they going to Pul on my Tombstone wife. Mother. Writer. Garbage Barge " besides i can Sot an a ample on  do 1 want la go  tile seeing sail slmthers1 eyes11 can help i can make a  stall Neil Here a no a  Hal pictr.1 of monday August 31. 1987 pizza to be thrown away. I grab the pizza out of the Box and snap it Between my jaws chewing vigorously until it is gone. Immediately. I realize what i have done. I am worthless slime. I have Tost my self esteem and the respect of those around me. I had a Chance to stand up to Gravity and Lemp Lalion and i failed. I deserve to Wear elastic waistbands the rest of my life i have sealed my own Fate As one of those people that everyone says. Whal a shame. She has such a Nice  ill never run off the extra calories. Who am i kidding i d have to run Down to the Baja and Back Belore i d Burn off All Hal crust As for borrowing calories irom tomorrow. I be already borrowed calories through Christmas week. Of Well Neit monday i m really going on a Diel