Cheese contains, in a concentrated form, many of milk's nutrients.
The composition of milk used in cheese-making changes as a result of separation of the curd from the whey, and ripening or curing of cheese. Separation of the curd from the whey in cheese-making causes a significant partition of nutrients and a considerable change in the nutrient content of cheese compared to that of the original milk. Most ripened cheeses contain about 10 times the amount of water-insoluble components as in milk. These nutrients are therefore lower in cheese than in milk, with the amount in cheese depending on how much whey is entrapped in the curd. The proportions of the nonfat nutrients are about the same as in whole milk cheese.