Scientific research has developed from its previous focus on dairy fat and calorie measurement toward current research which studies the complete dairy product structure known as the dairy matrix. The concept of food structure states that physical food structure together with its fermentation characteristics and nutrient content determines health results of the food more than its individual nutrient components. Cheese and yogurt are both fermented dairy products which produce different biological effects on human beings. The yogurt contains live bacteria cultures which people celebrate for their beneficial effects on gut microbiome health, while scientists are discovering that cheese contains bioactive peptides and fat-soluble vitamins. Current scientific studies demonstrate that fermented dairy products have either no effect or protective effects on metabolic and cardiovascular health. The chemical and biological characteristics of these foods help us understand their role in maintaining a healthy balanced diet.
The Dairy Matrix Effect
Cheese and yogurt nutrients require a complex physical structure to become accessible for digestion according to current nutrition science. The matrix structure of the food item affects how its fats are processed in the body which leads to less blood cholesterol elevation than when people consume an equivalent amount of fat from butter.
Modulation of Systemic Inflammation
Clinical trials show that yogurt functions as a fermented dairy product which decreases C-reactive protein (CRP) levels in healthy adults despite the previous assumption that dairy causes inflammation.
Support for Gut Microbiome Richness
Fermented cheese and yogurt products contain metabolites that provide beneficial microbes with energy to fuel their growth in the gut. This process creates a wider variety of gut microbes which enhances microbial stability in the digestive system.
Dental Health and Enamel Protection
Cheese consumption leads to increased mouth pH levels which help eliminate plaque acid. The calcium and phosphate in cheese provide a protective effect against cavities by helping to restore tooth enamel.
During the yogurt and cheese production process
Bacteria convert most lactose into other substances. Individuals who have mild lactose sensitivity can digest fermented dairy products more easily than they can fresh milk.
Cheese products
Which contain saturated fat from fermented dairy products show no increase in cardiovascular disease risk. The body handles fats differently after they undergo fermentation according to this observation.
Cheese fermentation
This transforms milk proteins into bioactive peptides. Some of these peptides function like ACE inhibitors which enable some individuals to manage their blood pressure.
Cheese and yogurt contain high-quality protein and fats
Which triggers the release of hormones that create feelings of fullness. The resulting body feeling of fullness can help people control their weight because it decreases their chances of overeating.
Cheese and yogurt provide
Concentrated amounts of bioavailable calcium phosphorus and protein. The skeletal system requires these essential building blocks which people must consume continuously to maintain their bone density and avoid fractures throughout their lifespan.
