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Cheese

Q.  We have entered data for our Oaxaca and Cotija cheeses and the nutritional values appear to be way off. Why?

 

A.  When you say the values seem to be way off, to what are you comparing your recipes?  Are there particular nutrients that seem to be off?  What considerations did you apply to your Recipe?  What process do the ingredients go through to make the cheese?  Is any liquid drained off?  If so, a moisture adjustment might be applied.  Is there a curing/fermenting process that takes place that would change the nature of the nutrients? With products like some cheeses, yogurts, pickles and fermented products, the end nutrient analysis may not match the sum of the ingredients due to chemical and property changes that take place during the processing.

For some foods, lab analysis might be used to determine nutritional values of specific nutrients or products.

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