122. Digestibility.--Cheese is popularly considered an indigestible food, but extended experiments show that it is quite completely digested, although in the case of some individuals not easily digested. In general, about 95 per cent of the fat and 92 per cent and more of the protein is digested, depending upon the general composition of the cheese and the digestive capacity of the individual. As far as total digestibility is concerned, there appears to be but little difference between green and well-cured cheese. So far as ease of digestion is concerned, it is probable that some difference exists. There is also but little difference in digestibility resulting from the way in which milk is made into cheese, the nutrients of Roquefort, Swiss, Camembert, and Cheddar being about equally digestible.[13] The differences in odor and taste are due to variations in kind and amount of bacterial action. When combined with other foods, cheese may exercise a beneficial influence upon digestion in the same way as noted from the use of several foods in a ration. No material differences were observed in digestibility when cheese was used in small amounts, as for condimental purposes, or when used in large amounts to furnish nutrients. Artificial digestion experiments show that cheese is more readily acted upon by the pancreatic than by the gastric fluids, suggesting that cheese undergoes intestinal rather than gastric digestion. It is possible this is the reason that cheese is slow of digestion in the case of some individuals.
123. Use in the Dietary.--Cheese should be used in the dietary regularly and in reasonable amounts, rather than irregularly and then in large amounts. Cheese is not a luxury, but ordinarily it is one of the cheapest and most nutritious of human foods. A pound of cheese costing 15 cents contains about a quarter of a pound of protein and a third of a pound of fat; at the same price, beef yields only about half as much fat and less protein. Cheese at 18 cents per pound furnishes more available nutrients and energy than beef at 12 cents per pound. In the dietary of European armies, cheese to a great extent takes the place of beef. See Chapter XVI.
124. Cottage Cheese is made by coagulating milk and preparing the curd by mixing with it cream or melted butter and salt or sugar as desired. When milk can be procured at little cost, cottage cheese is one of the cheapest and most valuable foods.[43]