The nutrition value of cheese

The dairy products consumed were goat’s and sheep’s milk, which were also used in the production of cheese and yoghurt, consumed daily in small, however, quantities. Studies have shown that consumption of dairy products reduces the risk of hypertension, stroke and large intestine cancer (Alvarez-Leon et al. 2006). It has been suggested that large consumption of dairy with all fats may be connected to increased risk of prostate cancer, but this has not been confirmed in numerous studies (Alvarez-Leon et al. 2006;Park et al. 2007; Huncharek et al. 2008). In general, consumption of dairy products to a certain extent does not involve any risks for our health, whereas it possesses important benefits and should be included in the framework of a well balanced diet.