For a number of reasons, there is no single classification of cheese products in the world. Among these reasons are the variety of methods for producing the same cheeses from different manufacturers, and the variety of names for the same cheeses made in different countries. The most widespread and well-known is the French classification - that is what we used. It should be noted that this classification is quite arbitrary and some types of cheese can be quite difficult to attribute to any type.
When considering types of cheese, it would be correct to start with the basics - with what and how cheeses are made, and gradually approach what is obtained - different types of cheeses. The final - that is, what kind of cheese you get - the result depends precisely on the methods of making cheese.
Cheese is made from the milk of various animals: cow, sheep, goat or buffalo. Thus, in the production of Italian Mozzarella cheese, black buffalo milk is traditionally used. Today there are many varieties of Mozzarella that are also made from cow's milk. Finnish cheese Ilves is made from reindeer milk, and in Jordan, shepherds use goat, sheep and camel milk along with cow's milk to make Laban. In addition to the types of milk, the habitat of the animals also plays a decisive role.- certain types of cheese can only be made from the milk of local animals. For example, Mountain cheese is made only from the milk of Alpine cows.
They play an important role in the cheese making process. features of further milk processing
The technology for producing cheese from milk has not changed for thousands of years. In its most general form, cheese production is simple: the curd is separated from the whey. To do this, put the milk in a warm place for a while until it sours and thickens. This process occurs thanks to lactic acid bacteria. To speed up the coagulation process or affect the taste of cheese, a so-called starter culture is added to the milk. This could be yogurt or slightly sour yesterday’s milk. However, the most important means of fermenting milk when making cheese is rennet extract. The addition of rennet makes it possible to obtain not only a variety of cheese varieties, but also to increase its shelf life.
Rennet is an enzyme that can be found in the stomachs of suckling calves, kids or lambs. This enzyme helps turn the casein in milk into a solid and makes it digestible.
It should be noted that there are also herbal means of coagulating milk - this is fig juice and starter grass.
However, if everything were so simple...Already in the process of separation (separating the cheese mass from the whey) there are many subtleties that the end result depends- type of cheese produced. So, for some varieties the milk is heated, while others are prepared at room temperature.
After the whey is separated, the cheese mass is subjected to further processing. It is shaped, salted, dried, washed and then aged. The sophistication and distinctive taste of each cheese lies in the details of this process: some are stuffed with mold, others are pressed or washed in brine. Each cheese has its own special procedure.
Exactly During the process of processing and ripening, each type and variety of cheese acquires its own special taste. There is hardly any cheese that does not need aging. Aging in certain cases can take years. So, hard Parmesan cheese needs to be stored for quite a long time. Some cheeses must be aged only in special rooms - such as real Roquefort, which must be “ripened” only in caves, under favorable climatic conditions.
And so we get cheese, which is divided into the following types presented in the table. More detailed information about the cheese production process is presented in the cheese making section.
CLASSIFICATION: main representatives of cheeses by type
VOLGA CO-OPERATIVE INSTITUTE OF THE CENTRAL UNION OF THE RF
CENTER FOR SECONDARY VOCATIONAL EDUCATION
Course work
in the discipline: “Commodity research of goods of animal origin”
“Assortment analysis and cheese quality assessment , sold in the store"
Completed by: 3rd year student
groups Ts3-51 Grishchenko Anna
Checked: Art. teacher
A.B. Tugusheva
Engels 2006
Introduction
1. Theoretical part
1.1 State and prospects for the development of the cheese market
1.2 Classification, characteristics of the assortment of cheeses
1.3 Chemical composition and nutritional value of cheeses
1.4 Factors shaping quality and raw materials. Production processes
1.5 Requirements for the quality of cheeses
2. Practical part
2.1 Characteristics of the “Grozd” store
2.2 Analysis of the range of cheeses sold in the Grozd store
2.3 Analysis of ND for cheeses
Conclusions and offers
Bibliography
Introduction
Cheese has been known in Russia since ancient times. There is evidence that even in pre-Christian times, pagan Slavs sacrificed it to their idols and ate it at home celebrations, and in the 10th-11th centuries they were paid tribute to the Germans. And the word “cheese” itself is of original Slavic origin. It comes from the word “raw”: in Rus', milk was not heated to curdle, it was curdled in a natural, “raw” way.
However, this product began to be produced on an industrial scale only after Peter I came to power. Having visited Holland, he was so impressed by overseas cheeses that he brought with him Dutch cheesemakers to set up production in Russia.
The name of the cheese was most often given according to its place of birth - Yaroslavl, Ugichesky, Poshekhonsky. This tradition came from abroad: the names of imported cheeses also often spoke about the place of production: for example, Parmesan comes from the Italian city of Parma, Roquefort and Camembert come from French villages with similar names, etc.
France is traditionally considered the leader among producers. Of the almost 500 varieties of French cheeses, only 36 have a permanent, “controlled” name. According to French law, they must be produced in the region of France where their recipes were invented, and the process of their production must exactly correspond to established tradition. You can find such brands on Russian shelves. For example, soft cheese with a white rind and hazelnut flavor “Molesque Eagle”, soft fragrant cheese with a pronounced taste and washed rind Pont Leveque, blue cheese “Montsegur” and a number of others. Other varieties with the same name may have different tastes.
Holland, the world leader in terms of export volume, is trying to compete with France in cheese production. She is the ancestor of Edam and Gouda, but in Russia German analogues of these varieties are more common. Austria can offer about 140 varieties. The quality of Austrian cheese is worse than French, perhaps because some operations that are automated in other countries are done manually in Austria, more carefully.
If France and Austria are famous for their elite varieties, then Germany is the leader in the production of cheese for every day. Processed and hard German cheeses are especially popular in Russia. Belgium is famous for its smoked cheeses. Denmark is represented mainly by Feta and blue cheeses, and Greece - by goat and sheep milk cheeses.
1. Theoretical part
1.1 State and prospects for the development of the cheese market
Over the past two years, demand for cheeses with bright, intense flavors, especially those made from goat and buffalo milk, has increased significantly. The popularity of white cheeses is also growing - Brynza, Mozzarella, Feta, Suluguni. This year, a variety of Danish Feta cheese appeared on the market - the new Dunwhite cheese. It differs from its predecessors in that it contains natural vegetable oil, making it ideal for diabetic nutrition.
Interesting new products on the market are cream cheeses with natural additives unusual for the Russian consumer - shrimp, salmon, pineapple, dried ham, smoked venison, wasabi, blue mold. Such cheeses are placed in glass cups. The content of additives is up to 15% of the total composition. New this year are cheeses containing 10% natural yogurt, which gives the product the most delicate taste.
A modern cheese counter can satisfy the tastes of exotic lovers. Australian fruit cheeses are exotic. These are soft cheeses (45% fat) with the addition of candied fruits (from apricots, melon, mango) and nuts. This is also a new product for Australian manufacturers: the product was developed quite recently, but has already gained popularity in the USA and Japan. The assortment will expand in the near future: cheeses with added brandy and strawberries will appear. Their price per kilogram ranges from 500-600 rubles.
This spring, Norwegian cheeses began to be supplied to Russia. For example, Geitost cheese, sweet with a sour taste, which in appearance resembles boiled condensed milk. Three types of smoked cheese Shtrolh, cheese with truffles and several classic cheeses with additives for health-conscious people also appeared on Russian shelves: these are Jogauda (with the addition of yogurt), Biogarde (with the addition of biocultures), Olifesta (with the addition of olive oil), orange Cheddar.
Cheeses for children have become one of the new, promising segments on the market. Their peculiarity is the calcium content, the use of natural ingredients in production and packaging with games or toys.
1.2 Classification, characteristics of the assortment of cheeses
According to consistency, there are hard, semi-hard cheeses, soft cheeses with blue mold (blue cheeses), with a white penicillin rind; fresh cheeses, including pickled ones; processed cheeses.
Hard and semi-hard cheeses are the most popular among Russian buyers. They are the most high in calories, high in fat and high in calcium. Recently, the range of such cheeses on the Russian counter has become wider thanks to flavoring additives: nuts, caraway seeds, pepper, honey and even juices are added to cheeses. The cheeses are smoked, and unusual nuances are introduced into the technology of their preparation. For example, the Dutch Mimolette cheese is famous for the fact that its production involves the participation of a mite and a special type of worm: they are launched into the cheese mass, and there they make passages for better air circulation.
Class: rennet natural cheeses subclass: hard cheeses
SWISS TYPE CHEESE
Swiss cheese has the shape of a low cylinder, 12-18 cm high, 70-80 cm in diameter, with a slightly convex side surface. The top and bottom surfaces may also be slightly convex. Cheese is produced weighing from 50 to 100 kg. Fat content in dry matter – 50%, moisture – no more than 42%, salt – 1.5-2.5%. It takes at least 6 months for cheese to mature.
The taste and smell are clean, sweetish, without foreign tastes and odors. The dough is plastic, homogeneous throughout the entire mass of cheese. The color of the dough is from white to slightly yellow, uniform.
Soviet cheese produced in the form of rectangular bars, with slightly cut vertical edges and convex side surfaces, 48-50 cm long, 18-20 cm wide and 12-17 cm high, weighing from 12 to 16 kg. Fat content in dry matter is not less than 50%, moisture is not more than 42%, salt is 1.5-2.5%. The cheese matures within 4 months.
The taste and smell are clean, slightly sweet, without any foreign tastes or odors. The dough is plastic, homogeneous throughout the entire mass of cheese.
The cut has a pattern consisting of round or oval-shaped eyes.
Altai cheese It has the shape of a low cylinder, 10-13 cm high, 30-40 cm in diameter, with a slightly convex side surface, its weight is from 12 to 20 kg. Fat content in dry matter is not less than 50%, moisture is not more than 42%, salt is 1.5-2.5%. It takes at least 4 months for cheese to mature.
Moscow cheese It has the shape of a tall cylinder, 30-40 cm high, 14 cm in diameter, and weighs from 6 to 8 kg. The fat content in dry matter is not less than 50%, moisture - no more than 42%, salt - 1.5-2.5%. It takes at least 4 months for cheese to mature.
Carpathian cheese has the shape of a cylinder, comes in two types: large - with a diameter of 58-60 cm, height 13-15 cm, weighing 45-50 kg and small - 12-15 kg.
The taste of the cheese is slightly sweetish and sour, the dough is soft, with a pattern of round or oval eyes of various diameters. Cheese is produced from pasteurized milk with a fat content in dry matter of 50%, moisture of no more than 42%, and salt of 1.5%.
Ukrainian cheese They produce a unified shape - a tall cylinder 40-50 cm high, 15-18 cm in diameter, weighing 8-10 kg. Fat content in dry matter – 50%, moisture – no more than 42%, salt – no more than 1.6%.
The taste of the cheese is slightly spicy. The consistency is plastic, delicate, homogeneous throughout the entire mass. The pattern consists of round and oval eyes of different diameters; the presence of single eyes is allowed. Voronezh cheese belongs to this group.
Kuban cheese differs in a unified shape (cylinder). In taste, smell and consistency it is very close to Soviet. The differences are only in shape and mass.
DUTCH TYPE CHEESE
Dutch cheese produce a round shape with a diameter of 13-15 cm, a height of 10-16 cm, and a weight of 2-2.5 kg.
Dutch block large and small It is made in the form of rectangular bars with slightly rounded edges and convex side surfaces. Dimensions of the large Dutch bar: length – 28-30 cm, width – 14-15 cm, height – 10-12 cm, weight – 5-6 kg; Small Dutch bar: length – 17-18 cm, width – 11-12 cm, height – 7-8 cm, weight – 1.5-2 kg.
Cheese is considered mature at 2-2.5 months of age, but after 3.5 months a “tear” forms in it.
Dutch cheese differs not only in shape, but also in chemical characteristics. Dutch round cheeses contain at least 50% fat in dry matter, moisture - no more than 43%. Dutch bars contain at least 45% fat in dry matter, moisture - 44%. The salt content in all types of cheese is 2-3.5%. The cheese dough is plastic, slightly brittle when bent. The taste is clean, pronounced aroma inherent to this type of cheese, with pungency and slight sourness.
Cheeses like Dutch are also produced in film. They contain fat - 45% in dry matter, moisture - no more than 43%, salt - 1.8-2.5%. They are also produced in the form of a rectangular block weighing 4.5-5.5 kg, and ripen in 75 days. They are also produced in the form of blocks weighing 10-12 kg.
Kostroma cheese made in the form of a low cylinder, with a slightly convex side surface and rounded edges. Its weight is from 9 to 12 kg and from 5 to 6 kg. Fat content in dry matter is not less than 45%, moisture is not more than 44%, salt is 1.5-2.5%. It takes 2 to 2.5 months for cheese to mature. The taste and smell are clean. characteristic of this type of cheese. The dough is homogeneous throughout the entire mass of cheese. The color of the dough is from white to slightly yellow, uniform. When cut, the cheese has a pattern consisting of round or slightly flattened eyes.
Yaroslavl cheese They are made in a standardized cylindrical shape, with a diameter of 8-10 cm, a length of 25-35 cm. The mass of a standardized large cylinder is 8-10 kg, and a small one is 4-6 kg. Cheese contains fat in dry matter of at least 45%, moisture - no more than 44%, salt - 1.5-2.5%. The cheese rind is covered with paraffin, the surface is painted red. The taste and smell are clean, slightly sour, characteristic of this type of cheese. The dough is plastic, homogeneous throughout the entire mass. The color of the dough is from white to slightly yellow. When cut, the cheese has a pattern consisting of round or slightly flattened eyes.
Steppe cheese It has the shape of a bar, with a square base and slightly convex side surfaces, its weight is from 5 to 6 kg. The fat content in dry matter is not less than 45%, moisture - no more than 44%, salt - 2-3.5%. It takes at least 2.5 months for cheese to mature.
Poshekhonsky cheese produced in the form of a low cylinder, with a slightly convex surface and rounded edges, its weight is from 5 to 6 kg. The fat content in dry matter is not less than 45%, moisture is not more than 43%, salt is 1.5-2.5%. The cheese takes 45 days to mature.
Estonian cheese has the shape of a tall cylinder. A slightly oval cross-section is allowed: diameter 8-10 cm, height 30-35 cm, weight 2-3 kg. The fat content in dry matter is not less than 45%, moisture is not more than 44%, salt is 1.8-2.5%.
It is characterized by low-temperature processing of raw grain (-41-42°C) with exposure for 50 minutes and low ripening temperature (10-15°C). Ripening time is 2.5 months.
Russian cheese has the shape of a low cylinder, with a slightly convex side surface and rounded edges. The mass of the small cylinder is from 7 to 9 kg, the large one is from 11 to 15 kg. The fat content in dry matter is not less than 50%, moisture - no more than 43%, salt - 1.3-1.8%. It takes at least 2.5 months for cheese to mature.
CHEESE TYPE CHEDDAR
Cheddar cheese has the shape of a tall cylinder, with a steep side surface and flat bases, its mass is from 30 to 33 kg. Fat content in dry matter is not less than 50%, moisture is not more than 44%, salt is 1.5-2.5%. It takes at least 3 months for cheese to mature.
Mountain Altai has the shape of a low cylinder or truncated cone, 11-14 cm high, 34-35 cm in diameter, weighing 10-15 kg. Covered with a gauze or calico shell, tightly pressed to the dough. The surface of the cheese is covered with a paraffin mixture. The cheese has a clean, slightly sour taste, a plastic dough, slightly spreadable. The color of the dough is from white to slightly yellow, uniform throughout the entire mass, without a pattern. Cheese contains fat in dry matter of at least 50%, moisture - 44%, salt - 1.5-2.5%.
SMOKED CHEESE has a characteristic smoked taste and smell. The dough is dense, the pattern is small, the crust is light brown. Smoked cheeses are produced using Dutch cheese technology. After drying the rind, the cheese is smoked with smoke at a temperature of 30°C for 1.5 days, or smoking liquid is added to the milk - a 0.1% solution, then dipped in a smoking preparation - a 10-cent aqueous solution. The cheese ripens in the chamber, after 1.5 months it is paraffinized. This group includes: Vologda, Moldavian, Ossetian, Caucasian.
SEMI-FINISHED CHEESE PRODUCTS FOR PROCESSED CHEESE are made from rennet-cured milk. A common feature of the technology is the ripening of the cheese mass in containers, i.e. without molding. This group includes accelerated ripening cheese. Its fat content is 40 and 45%, and tastes like Soviet cheese. The cheese mass is packed into tubs, the surface is filled with molten paraffin mixture. The cheese mass ripens at a temperature of 18-20°C for three weeks.
FILLED CHEESE differs in that during their production, spices and additives are added to the milk or cheese mass produced using the Dutch cheese technology to add taste and aroma, as well as to increase yield. This group includes caraway and sage cheeses.
CHEESE OF THE LATVIAN TYPE have a sharp, slightly ammonia-like taste and smell, a delicate and plastic consistency, a small pattern with flattened eyes. Processing of cheese grains occurs at a low temperature of 36-40°C. Cheeses with mucilage on the rind ripen for two months. Sourdough uses flavor-forming and lactic acid bacteria.
Latvian cheese produced in the form of a bar, with a square base, with slightly rounded edges and slightly convex side surfaces, its weight is from 2.2 to 2.5 kg. The fat content in dry matter is not less than 45%, moisture is not more than 48%, salt is 2-3.5%. It takes at least 2 months for cheese to mature.
When cut, the cheese has a pattern consisting of oval, oblong and irregularly shaped eyes.
CHEESEES OF THE UGLICH TYPE have a slightly sour taste, delicate texture, and ripen with a washed rind.
Uglich cheese produced in the form of rectangular bars, with slightly convex side surfaces, its weight is from 2 to 3 kg. Fat content in dry matter is not less than 45%, moisture - no more than 45%, salt - 1.5-2.5%. It takes at least 2 months for cheese to mature.
subclass: semi-hard cheeses
These are self-pressing cheeses with a slimy rind. They have a delicate consistency. The temperature of the second heating is 36-40°C. Cheeses are molded in bulk. These include: Volzhsky, Krasnodar, Novoukrainsky, Lithuanian, Kaunas, Baltic, Minsk, Klaipeda, Võru, Rambinas, Backstein, Tilsit, Brik, Donskoy.
Uglich cheese It has the shape of a bar, its mass is from 2.5 to 3 kg. Fat content in dry matter is not less than 45%, moisture is not more than 48%, salt is 2-3%; It takes at least 2 months for the cheese to mature. The taste and smell are pungent, slightly ammonia, characteristic of this type of cheese. The dough is soft, plastic, homogeneous throughout the entire mass of cheese. The color of the dough is from white to slightly yellow, uniform. When cut, the cheese has a pattern consisting of round or irregularly shaped eyes.
Krasnodar cheese produced in the form of a tall cylinder. The cheese is produced in two sizes: large – weighing 8-10 kg and small – weighing 4-6 kg. Fat content in dry matter is not less than 50%, moisture is not more than 43%, salt is 2-3%. It takes at least 3 months for cheese to mature.
Lithuanian cheese has the shape of a rectangular bar 14-15 cm wide, 10-12 cm high, 28-30 cm long, weighing 5-6 kg. Fat content in dry matter – 30%, moisture – 52%, salt – 2-3%. The taste and smell are weakly expressed, cheesy, sourish, slight bitterness and a slightly fodder aftertaste are allowed. The consistency is dense and slightly brittle. The color of the board is from white to slightly yellow, uniform throughout the mass. The crust is smooth, clean, without a thick subcortical layer, covered with a paraffin-polymer alloy or film.
Kaunas cheese has the shape of a low cylinder with a diameter of 18-20 cm, a height of 6-8 cm, a weight of 1.8-2.5 kg, moisture content - 53%, the cheese ripens within 35 days.
Semi-soft spicy cheese They produce two types: a spicy large one and a spicy small one in the shape of a rectangular bar: the length of the large one is 27-28 cm, height 9-11 cm, width 12-14 cm, weight 3-4 kg; small, respectively, 12-14 cm, 8-9 cm, 9-10 cm, 0.8-1.0 kg.
subclass: soft cheeses
Soft cheeses are those that have a higher fat content than hard and semi-hard cheeses. Soft cheeses ripen from the outside in. Their cheese mass is usually white or creamy yellow in color. Consistency – soft, plastic, elastic. The smell and taste can be described as “delicate”, “piquant”, “sourish”. The highlight of this type is the crust; it can be white, made of a thin layer of mold (Camembert, Brie) or washed inedible (for example, the Trou du cru variety, which is washed in Burgundy vodka during the ripening process). The crust can be of a mixed type if, after washing, mold has been cultivated on it again.
Dorogobuzh cheese has the shape of almost a cube (8 cm * 9 cm * 9 cm). Fat content in dry matter is not less than 45%, moisture - no more than 50%, salt - 2.5%. Cheese weight 05-0.7 kg. It takes at least 40 days for cheese to mature.
Kalininsky cheese has the shape of a tall cylinder 18-26 cm high, 7.5-8 cm in diameter, its weight is from 0.6 to 1 kg. Fat content in dry matter is not less than 45%, moisture - no more than 50%, salt - 2.5%. It takes at least 1 month to ripen the cheese.
Medynsky cheese produced in the form of a rectangular bar, with slightly convex side surfaces, its weight is from 0.24 to 0.36 kg. Fat content in dry matter is not less than 45%, moisture - no more than 50%, salt - 2.5%. It takes at least 40 days for cheese to mature.
Snack cheese produced in the form of a low cylinder, its weight is from 0.2 to 0.4 kg. Fat content in dry matter is not less than 50%, moisture is not more than 55%, salt is 3.5%. The cheese takes 25 days to mature.
Smolensk cheese has the shape of a low cylinder, its mass is from 0.85 to 1.2 kg. Fat content in dry matter is not less than 45%, moisture - no more than 50%, salt - 2.5%. The cheese takes 40 days to mature.
Dessert white cheese has the shape of a low cylinder with a diameter of 8-10 cm, the weight of the cheese is 0.13 kg. The fat content in dry matter is not less than 50%, moisture - no more than 65%, salt - 1.5-2.5%. Duration of ripening is 8-12 days.
Cheese Russian Camembert has the shape of a low cylinder with a diameter of 6-10 cm, the weight of the cheese is 0.13 kg. Cheese is also produced in the form of a half-cylinder weighing 0.065 kg. The fat content in dry matter is at least 60%, salt – 1.5-2.5%, moisture – no more than 55%.
Roquefort cheese has the shape of a low cylinder, 9-11 cm high, 17-20 cm in diameter, its weight is from 2 to 3.5 kg. Fat content in dry matter is not less than 50%, moisture is not more than 46%, salt is not more than 5%. It takes 1.5 months for cheese to mature.
Brine cheeses
Brine cheeses and feta cheese are prepared from buffalo, sheep, goat, cow's milk, as well as from a mixture of them. Brine hard and soft cheeses differ from other cheeses in that they are ripened and stored in salt brine (16-19%). Thanks to this, the cheeses acquire a sharp taste. A significant salt content in cheeses (from 4 to 8%) thickens the consistency, making it rough and brittle.
Ossetian cheese It is manufactured in the form of a cylinder, with slightly convex side and horizontal surfaces and rounded edges, its weight is from 4.5 to 8 kg. The fat content in dry matter is not less than 45%, moisture - no more than 51%, salt - 4-5%. It takes at least 1 month to ripen the cheese.
Sulguni cheese has the shape of a low cylinder 2.5-3.5 cm high, 15-20 cm in diameter, its weight is from 0.5 to 1.5 kg. Fat content in dry matter is not less than 45%, moisture - no more than 50%, salt - 1-5%. It takes at least a month for the cheese to mature.
Cheese Chanakh It is produced in the form of two truncated cones connected together by wide bases, its weight is from 4 to 7 kg. Fat content in dry matter is not less than 50%, moisture - no more than 49%, salt - 4-7%. It takes at least 2 months for cheese to mature.
Brynza has the shape of a bar, with a square base. The fat content in dry matter is not less than 45%, moisture - no more than 53%, salt - 3-5%. The taste and smell are clean, moderately salty, without foreign tastes or odors.
Class: fermented milk natural cheeses
Fermented milk cheeses, unlike rennet cheeses, are prepared by fermenting with lactic acid, most often added to milk in the form of sour whey or a starter of lactic acid bacteria. Essentially, fermented milk cheeses are cottage cheese that has been subjected to ripening. These cheeses are made from fatty or lean cottage cheese, to which 2.5-3% salt and 0.8-1% bicarbonate of salt are added (to accelerate ripening), as well as various spices.
subclass: hard fermented milk cheeses
Green cheese They produce two types: a head, shaped like a truncated cone, and powder. The weight of a head of cheese is 100 g, and the weight of cheese in powder is 100 or 200 g. The moisture content is no more than 40%, salt is no more than 6.5%, green sweet clover leaf powder is no more than 2.5%.
The taste and smell are sharply salted, with the specific smell of sweet clover and ripe ciger.
subclass: soft fermented milk cheeses
The subclass of soft fermented milk cheeses includes cheeses in which the cheese mass matures with the participation of aerobic microflora, such as Gartsky, Olomutsky and others.
subclass: fresh fermented milk cheeses
These cheeses are made from cottage cheese obtained by the acid method. This group includes: Tea, Coffee, Belarusian blade, Domashny, Adygei, Dneprovsky, Lithuanian curd cheeses, Kimenyu cheese, Dietary buttermilk, Gelendzhik and others.
class: processed cheeses
Processed cheeses include processed and baked cheeses. They are obtained by melting rennet mature and fast-ripening cheeses, cottage cheese and curd mass, to which are added sodium phosphate or citrate and some other salts, as well as butter, sugar, dried fruits, spices and herbs, sour cream.
The range of processed and baked cheeses includes over 100 items.
Processed cheeses are divided into 5 groups:
Processed cheeses without fillers and spices;
Processed cheeses with fillings and spices;
Processed cheeses, spreadable;
Canned processed cheeses;
Dry processed cheeses.
1.3 Chemical composition and nutritional value of cheeses
Based on established consumption standards and population size, the total volume of production of dairy products and their range are calculated. As the country's population increases, the demand for milk and dairy products also increases.
Cheese making removes a significant portion of the water from milk, making cheese a concentrated food product.
Knowledge of the chemical composition of food products makes it possible to judge their biological and nutritional value.
The nutritional value of cheese is determined by its high content of essential food components for humans - proteins, milk fat, as well as mineral salts and vitamins. 100 g of full-fat cheese contains 28-30 g of protein, 32-33 g of fat, about 1 g of calcium, 0.8 g of phosphorus and up to 2 g of various salts. In addition, cheese protein is one of the most valuable types of protein in its amino acid composition. It contains all the essential amino acids in almost the same proportions in which they are found in the animal body, including the deficient ones - tryptophan, lysine and methionine.
Milk fat is found in cheese mostly in the form of tiny globules, which facilitates its rapid absorption by the body. In addition, the breakdown products contain extractive substances that affect the glands that secrete digestive juices. Therefore, cheese is a highly valuable product in terms of digestibility; cheese proteins are digestible by 98.5%; fats – 96%; carbohydrates – by 97%.
Calcium and phosphorus contained in cheese and are of great importance for building bone tissue and metabolism are well absorbed by the human body.
Vitamins A, D, E, B1, B2, B3, B6, PP, C are transferred from milk to cheese.
In terms of calorie content, cheeses occupy one of the first places among food products: 3580 - 3890 kcal per 1 kg.
1.4 Factors shaping quality and raw materials. Production processes
The use of various technological production schemes makes it possible to obtain cheeses with a variety of chemical composition and organoleptic characteristics.
The production process of natural rennet cheeses consists of the following main operations:
Reception and sorting of milk,
Preparing milk for curdling
Milk curdling
Curd processing,
Cheese ripening
Final finishing of the cheese.
Basic operations affecting the quality of cheese
The quality of cheese depends on the quality of milk, its chemical composition, and heat treatment methods.
Milk supplied to the cheese factory must meet the requirements of GOST.
Depending on physicochemical and microbiological parameters, milk is divided into two varieties.
Receiving milk
Acceptance of milk begins with inspection of the condition of the container (tanks, flasks), checking the cleanliness of the gasket, the presence and integrity of seals.
Before opening the flasks, the lids are cleaned, washed or wiped. When opening flasks, bathtub hatches, and tanks, the smell of milk and the presence or absence of foreign odors are determined. Then the temperature of the milk is determined.
The temperature of the product is measured in opened controlled packaging units, at a depth of 10-20 cm.
Glass thermometers must have a frame. The temperature of the milk upon entering the plant should be no more than 10° C.
Milk sampling
A sample is taken from a homogeneous batch of milk. A homogeneous batch means milk from one compartment of a tank, one milk storage tank, or flask.
The average sample is the part of the product taken from the controlled units of the batch packaged in one container.
An average sample is a certain portion of an average sample that is separated for laboratory analysis.
A unit of packaging is considered to be a flask or a compartment of a tank truck.
Sampling is carried out in the presence of persons responsible for the quality of the controlled products, with the exception of cases of milk delivery by rail and water transport, after checking the condition of the container and the uniformity of the batch.
When mixing batches, the products are sorted into homogeneous batches.
The counting of controlled packaging units is carried out in a random manner.
The organoleptic characteristics of milk are assessed for each controlled packaging unit separately.
If chemicals or foreign substances are found in milk, all packaging units of this batch are opened and inspected.
Before taking samples from milk storage containers and tankers, milk is mixed mechanically for 3-4 minutes, avoiding strong foaming, overflowing and achieving complete homogeneity.
Before sampling, milk from the flasks is mixed with a whorl, moving it up and down 8-10 times. The whorl should have a handle of such length that when the whorl is immersed to the bottom, part of the handle remains underloaded.
From milk delivered in automobile tanks, samples are taken with a mug with a capacity of 0.5-0.25 liters or a metal tube from each section of the tank separately into a clean vessel rinsed with the milk being tested.
From milk delivered in flasks, 5% of the total number of flasks is selected for control.
Sampling is carried out with a metal tube, immersing it to the bottom of the flask at such a speed that milk enters the tube simultaneously with its immersion. Milk samples are transferred from each controlled location to a vessel that is clean and rinsed with the milk being tested, and from there, after mixing, an average sample of 500 ml is isolated.
To avoid premature pouring out of the tube of part of the selected portion of milk, the tube with milk must be held vertically.
After mixing, the average milk sample, intended for determining physicochemical and organoleptic parameters, is brought to a temperature of 20 ± 2 ° C.
Chemical indicators are assessed based on laboratory testing of an average sample of each homogeneous batch.
Determination of milk acidity in an average sample
The acidity of milk is expressed in degrees Turner. The titratable acidity of milk is determined by the number of milliliters of 0.1 N caustic alkali solution required to neutralize 100 ml of milk diluted 2 times with water; Phenolphthalein is used as an indicator.
The acidity of freshly squeezed milk ranges from 16-18° T. It is determined by the presence of acidic salts and proteins in milk that have acidic properties.
The acidity of milk can decrease in case of some animal diseases, when milk is diluted with water, and increase if the cattle grazed on pastures with acidic grasses.
When storing milk, acidity increases due to the development of lactic acid bacteria, which ferment lactose to lactic acid.
Determination of milk density using a hydrometer - lactodensimeter
Density (volumetric mass) – the mass of milk at 20°C per unit volume.
The relative density of milk is the ratio of the mass of milk at a temperature of +20°C to the mass of water in the same volume at a temperature of +4°C.
The density of milk is one of the indicators characterizing its naturalness. The density of naturally whole milk is in the range of 1.027-1.033 or, as it is usually expressed, in the range of 27-33 degrees lactodensimeter. The density value changes depending on changes in the components of milk: with an increase in their content (except for fat), the density increases.
When determining the volume of milk in a large container, the net weight of the product is divided by the actual density.
Determination of milk purity group
Determining the milk purity group is of great importance when assessing the quality of milk. Microorganisms enter milk along with mechanical particles. A large number of mechanical impurities in milk indicates unsanitary conditions for obtaining, storing or transporting milk. To do this, pass 250 ml through a special device, remove a piece of cotton wool from the filter onto a sheet of paper, dry it, and by the number of particles retained on the cotton wool, using a standard, determine the purity group of the milk.
Determination of the total bacterial content of milk using a reductase test with redazurin
The rate of recovery of resazurin or methylene blue in milk is determined by the biochemical activity of microorganisms, different types of which have different reducing abilities. A relationship has been established experimentally between the duration of discoloration of methylene blue or resazurin and the approximate content of microorganisms in milk. Therefore, the reductase test is an indirect indicator of bacterial contamination in milk.
In addition to the general requirements for the quality of milk as a raw material, milk itself must have the biological ability to form a dense curd under the action of rennet.
Cheeseability of milk
Determined by carrying out additional tests: fermentation and rennet-fermentation.
The fermentation test is carried out by keeping milk in sterile tubes in a thermostat at 37-38 ° C for 24 hours. Milk suitable for cheese making forms a dense, even curd. Gas bubbles found in the curd indicate the presence of gas-forming bacteria in the milk. A broken clot indicates the presence of peptonizing bacteria. Milk with foreign microflora is unsuitable for cheese making.
The rennet-fermentation test additionally characterizes milk by its ability to coagulate. It should form a dense, thin, regular rod in the test tube. The presence of gas or a ruptured clot is unacceptable.
Milk with organoleptic defects is of little use or completely unsuitable for processing into cheese.
Milk after the first days of calving of animals (colostrum) is unsuitable; it contains a large amount of albumin, which adversely affects the ripening of cheeses.
Old milk should not be used for cheese making, because... it has a bitter-salty taste and low acidity, which slows down rennet coagulation.
Milk that is not fresh and contains harmful microflora (putrefactive, E. coli, butyric acid, gas-forming) is unsuitable for use in cheese making, because its presence can cause a number of defects: putrefactive microorganisms - protein breakdown; E. coli, butyric acid and gas-forming bacteria - swelling of cheeses.
From the microflora of milk, lactic acid streptococci and bacteria are used in cheese making. If there is a lack of natural microflora, milk is enriched with the addition of lactic acid starters (pure cultures).
Milk maturity
The maturity of milk, which is characterized by its acidity, is determined by the amount of microflora. For Swiss and Soviet cheeses, the acidity of mature milk is 18-20°T, for Dutch and Yaroslavl cheeses – 17-19°T, for cheddar-type cheeses – 20-22°T, for pickled cheeses – 20-21°T, for soft cheeses – 22-25°T.
When making cheese from unpasteurized milk, it is kept to reduce the required degree of maturity by cooling to 10°C for 12 hours in special baths.
15% of the total processed milk is subjected to ripening.
Lactic acid accumulates in milk, which determines the necessary density of the curd when it is coagulated by an enzyme.
Cheese made from insufficiently mature milk with a low content of lactic acid microflora ripens more slowly and has a weak taste and pattern.
But during ripening, milk can become enriched with undesirable microflora, so it is advisable to replace the natural ripening of milk by introducing bacterial starters from lactic acid cultures into it.
The amount of starter added depends on the degree of maturity of the milk used and the type of cheese being produced.
Thus, when producing hard cheeses, 0.2 to 0.5% of the starter is added, 1.0% of the starter is added to the flaccid milk, and 3.0-5.0% of the starter is added to the production of soft cheeses.
Normalization of milk
The purpose of normalization is to prepare milk according to the type of cheese being produced, so that its chemical composition meets the requirements of the standard.
Make up a mixture of whole and skim milk (based on dry matter content), then check the fat content of the mixture. If the amount of fat is not enough, add milk or cream to the mixture and thus bring the fat content to normal.
Pasteurization of milk
Pasteurization of milk destroys some harmless microorganisms that interfere with the development of cultural microflora, as well as gas-forming forms of bacteria that can cause swelling of cheeses.
In cheese making, flash pasteurization is used at 72-75°C, which ensures good quality cheese and is cost-effective.
Long-term pasteurization at 65°C for 20 minutes is also used. In this case, the natural properties of milk are minimally changed. Long-term pasteurization is carried out in baths.
Coloring milk
Its purpose is to give a pleasant external appearance to the cheese. For coloring, paints obtained from annatto seeds and stigmas of saffron flowers are used. The dye is administered in an amount of no more than 10 ml per 100 liters of milk.
Adding chemicals to milk
To correct rennet-flaccid milk, calcium chloride is added to it in the amount of 10-15 g per 100 kg of milk.
In cheese, unpasteurized and seeded milk and milk of questionable pasteurization, potassium nitrate is added in the amount of 20-30 g per 100 kg of milk. Saltpeter is reduced to nitrites, which are antiseptics and suppress gas-forming microflora that causes swelling of cheeses. Bacteria ferment lactose into lactic acid, acetic acid, hydrogen and carbon dioxide.
Hydrogen is poorly soluble in water and forms small cavities in the curd, which subsequently leads to swelling of the cheese.
Saltpeter, when reduced to nitrites, releases oxygen, which binds hydrogen and eliminates its harmful effects.
Rennet preparation
To coagulate milk, you can use rennet enzyme - chymosin, which is extracted from rennet - the fourth compartment of the stomach of ruminants. It is secreted by the glandular cells of the abomasum of dairy calves and lambs, i.e. fed on milk alone.
The abomasum is freed from food debris, pulled from the wide end with a cord, inflated with air and tightly tied at the other end. Hang and dry in a dark room at a temperature of 14-15°C. After drying, it is kept for 3-4 months. Then they cut off the ends, free the muscle fibers from the inside with a blunt knife and easily cut.
The starter is prepared by infusing the rennet in a 10 percent boiled water solution of table salt. You can infuse it in serum. The finished starter is filtered and put into production. Salt salts proteins and enzyme out of solution.
Rennet activity is expressed by the number of parts of milk curdled by one part of the enzyme at a temperature of 35°C for 40 minutes.
The enzyme is active, 1 part of which coagulates 100,000 parts of milk - 1:100,000.
Rennet performs 2 functions in cheese production: coagulation of fresh milk proteins and enzymatic breakdown of proteins during cheese ripening.
Rennet coagulation occurs in a slightly acidic environment at pH = 6.6, which leads to the fact that calcium salts remain in the curd.
Preparation of bacterial starters
To produce all types of cheese, lactic acid bacteria are needed, which ferment milk sugar and milk nitrates to form lactic acid and other products. Lactic acid gives cheese a sour taste.
Propionic acid bacteria also take part in the formation of the organoleptic properties of cheeses with a high temperature of second heating, fermenting part of the lactates to form propionic acid.
The starter is prepared using whole or skim milk, which is sterilized at 121±1°C for 15-20 minutes or pasteurized at 95±1°C for 1 hour. To prepare secondary and production starters, milk is pasteurized at 95±1°C for 30-45 minutes. After pasteurization, the milk is cooled to the fermentation temperature and dairy cultures are added to it in the form of a starter or bacterial preparation in dry or liquid form.
Milk curdling
Milk coagulation with rennet is carried out in 2-walled rectangular metal baths with a flat bottom, a whey drain valve and mechanical stirrers.
The coagulation process takes place in 15-30 minutes.
When milk is curdled by rennet, casein coagulates and turns into paracasein, forming a dense curd called kalje.
Determining the readiness of the clot
The readiness of the kalje is judged by its density, which depends on the duration of coagulation, the amount of enzyme, temperature, composition of the milk, its acidity and the content of calcium salts in it.
Density is determined by the nature of the fracture. The fracture obtained by pressing the raised clot with your fingers should be smooth with even edges.
To determine the density of calliers, there is a device that shows the numerical expression of density.
Curd processing: cutting, mixing and placing the cheese grain
Curd processing is the main process in cheese production; all further changes that occur during ripening depend on it. As a result of processing the curd, cheese grains are obtained.
The curd is cut into pieces: first, the cheese mass is cut with a grid with vertical, then horizontally arranged strings, then - across the bath - with a knife or a grid with vertical strings.
Thus, the mass is cut into individual cubes. Next comes the placement of the grain. Depending on the type of cheese, large pieces of curd are crushed into small pieces of various sizes. Each piece is called a grain. The smaller the grain, the more whey will be released and the drier the cheese mass will be.
The developed cheese mass is carefully kneaded with a cheese shovel, and then with breakers - cheese rakes. The released whey is removed.
During processing, the curd is divided into two phases:
1 – dense, which includes milk protein and fat;
2 – liquid – whey containing most of the milk sugar, milk salts, a small amount of protein and some fat.
For better whey separation, the crushed cheese mass is reheated 2-8°C above the curdling temperature of the cheese mass. The choice of temperature depends on the fat content of the cheese being produced: for lean cheeses the temperature increases by 1-2°C, for fatty cheeses – by 6-8°C. Heating steam is fed into a steam jacket or, after draining part of the whey, it is heated, then poured back into the bath. Heating continues for 15-20 minutes, with continuous mixing of the mass.
There are two heating temperatures: low - 38-42°C and high - 50-56°C.
When producing soft cheeses, the 2nd heating is not performed. The higher the temperature of the 2nd heating, the more the grain is dehydrated and the less moist the cheese will be.
The degree of readiness of raw grains is determined by the elasticity and stickiness of the grains to the touch - squeezed in the hand or squeezed with teeth.
The finished grain should be elastic and, after squeezing, return to its original shape.
Cheese molding
The purpose of molding is to combine the grains into a monolith, give the cheese a certain shape and release excess whey. The shape influences the ripening process and shrinkage during storage.
State standards provide for a specific form for each type of cheese.
Molds are made from hard, low-porous wood, stainless steel, and plastic.
They can be spherical, rectangular in the form of bars, low and high cylinders, truncated cones, etc.
The molds are also perforated and without a bottom - so that the whey can drain out as quickly as possible before the cheese cools down. The mold is also pre-washed with hot water, because when the temperature changes, the surface of the mass quickly cools, and as a result, cracks may appear in the crust, which leads to mold contamination of the cheese. There are 2 molding methods:
a) from a layer - when the cheese mass is molded in the bath where all the operations were performed; pressing of the cheese mass is carried out in the same bath, collecting the entire mass with a scraper, and then with a special board with holes to one end of the bath. The board is fixed at a certain distance from the opposite wall. They begin pressing using iron lattice frames. Then the layer is cut into pieces of equal size. After this, the cheese mass is molded.
b) pouring - when scattered grains are poured into molds, which are compacted into them after the whey drains.
Primary marking
When molding cheeses, they are marked by pressing blue-black casein numbers and imprints of metal numbers into the cheese dough.
Cheese pressing
Depending on the pressing methods, cheeses are divided into self-pressing and pressed. In self-pressing cheeses, pressing occurs under the weight of its own mass. The cheese mass is placed in a bag, then in a mold; the whey drains.
In the second case, external pressure is applied: a weight presses on the cheese and displaces the whey; The most common ones we have are vertical pneumatic presses.
After pressing, the cheese takes on the desired shape.
The end of whey release indicates the completion of the pressing process.
The formed sagging is cut off from the cheese.
Cheese Ambassador
The purpose of salting is to give the cheese a salty, familiar taste.
Salting affects the structure, consistency and quality of the product. Salt slows down the development of gas-forming bacteria.
Salting of cheese is carried out in different ways:
1) salting the curd in a bath;
2) salting the cheese mass during molding;
3) salting of molded cheeses (dry salt, salted grounds and saline solution).
When salting with dry salt and salt grounds, they are used to repeatedly treat the surface of the cheese. The salt on the surface dissolves and diffuses into the thickness of the cheese.
When processing with brine, first prepare a salt solution; the molded cheese is transferred to brine.
The best way is salting with circulating brine of 18-20% concentration at a temperature of 8-12°C.
Salting takes place from a day to several weeks (Swiss cheese).
Only one layer of fresh cheeses should float freely in the brine to avoid deformation.
Maturing of cheeses
Cheese ripening is a complex process during which the constituent parts of the cheese change in their physicochemical and organoleptic properties.
Microflora plays a major role in the ripening of cheeses. The constituent parts change under the influence of bacterial exoenzymes and, to some extent, under the influence of endoenzymes released after the cells die. The nature, volume of microflora and the intensification of microbiological processes during the processing of the cheese mass in the cheese maker affect the microbiological processes occurring in the cheese during its ripening. Thus, milk sugar, lactose, undergoes fermentation to form lactic acid as a result of the activity of lactic acid bacteria.
During the ripening process of cheese, lactic acid splits off calcium from paracasein, forming calcium lactic acid with it, and with the amino groups of casein - polylactates. Other acids, when they combine with protein breakdown products, reduce the acidity of the cheese.
During the fermentation of milk sugar, succinic and formic acids, alcohol, acetone and gases are also formed, which affect the taste and aroma of cheese.
Lactic acid decomposes during cheese ripening, also forming aromatic and flavoring substances.
Cheese care
Caring for cheeses during the ripening process consists of creating a certain temperature and humidity conditions in the basement, turning, grinding, periodically washing and maintaining the necessary hygienic conditions.
In the first period (salting period), most cheeses require a temperature of 8-12°C and a relative humidity of 92-95%.
The third period of ripening is at a temperature of 10-12°C (for soft cheeses and Cheddar - 6-8°C) and a relative air humidity of 87-90%. A gradual decrease in air humidity is carried out in order to prevent the cheeses from drying out during the ripening period and the formation of a crust. end of maturation.
Cheese ripening occurs on racks, in containers, in stacks on mobile platforms, on shelves - mobile hanging racks. Turning cheeses at the beginning of ripening is carried out once or twice a week to prevent deformation of the heads. Rotating racks are used to turn cheeses. Hard rennet cheeses are periodically washed in raw washing machines and then dried on racks.
Cheese waxing
After giving the cheeses a sufficiently dense, dry and smooth rind, they are paraffinized to minimize, remove moisture, and develop microbiological processes on the rind.
The paraffin alloy must be harmless to health, odorless and tasteless, and not brittle or sticky.
Cheese labeling
Each cheese is marked with a production mark, which has its own shape for each group of cheeses and their fat content.
The stamp is applied with harmless paint. The production mark indicates the fat content in dry matter, the plant number, the abbreviated name of the region, region, republic in which the plant is located.
Cheese packaging in films
The production of cheeses in polymer films is growing from year to year. Polymer films are used in the production of non-cork cheeses.
Cheese packaging
For each type of cheese, the standard provides for a specific container and its labeling. Cheeses are packed in wooden boxes, wooden drums and other containers approved for packaging cheeses in accordance with current GOSTs. Each unit of packaging contains cheeses of the same type, variety and production.
Before packaging, some cheeses are wrapped in paper, cellophane or foil, and placed in cans or films.
Brine cheeses are packed into barrels and filled with brine.
Processed cheeses are packaged in aluminum foil, polystyrene cups, boxes, aluminum pipes and placed in corrugated cardboard boxes.
Cheese storage
In cheese storage facilities, the temperature must be maintained at least - 5°C and the relative air humidity is 85-90%.
The optimal storage conditions for most cheeses are a temperature of 0±2°C and a relative humidity of 80-85%.
Cheeses such as Dutch are stored in boxes. Small cheeses are in containers, pickled cheeses are in barrels.
Transportation of cheeses
Cheeses are transported by rail, water, and road transport. Transportation of cheeses by rail is carried out in isothermal wagons with a temperature inside the wagon not lower than 2°C and not higher than 8°C. In carriages, cheeses such as Swiss and Soviet are placed on racks, other types of cheeses in boxes are placed in stacks with a distance of 15-20 cm from the end walls.
When transporting cheeses by water, the boxes are secured with wire or steel tape.
1.5 Requirements for the quality of cheeses
1.Technical requirements
1. Cheeses must be produced in accordance with the requirements of this standard according to technical instructions, in compliance with sanitary rules approved in the prescribed manner.
2. For the production of cheeses, the following raw materials and basic materials must be used:
prepared cow's milk that meets the requirements for milk for cheese making;
cream and skim milk obtained from cow's milk, meeting the requirements for milk for cheese making;
bacterial starter and bacterial preparations, biological preparation and hydrolyzed bacterial starter according to regulatory and technical documentation;
milk-clotting enzyme preparations approved for use by the Ministry of Health of the Russian Federation;
table salt according to GOST 13830 – 84, not lower than first grade, ground, non-iodized, for salting in grains not lower than “Extra” grade;
potassium nitrate – according to GOST 4217 – 77;
technical potassium nitrate - according to GOST 19790 - 74, grades A, B, B of the highest quality category;
sodium nitrate – according to GOST 4168 – 79;
technical calcium chloride - according to GOST 450 - 77, not lower than first grade;
calcium chloride;
calcium chloride 2-water according to GOST 4161 – 77;
compositions for coating the surface of cheeses, polymer films approved for use by the Ministry of Health of the Russian Federation for these purposes.
2. Cheeses must be produced for sale at an age, days, not less than:
Estonian - 30
Kostroma- 45
Dutch bar, Yaroslavl
Uglich, Latvian - 60
Dutch round, steppe - 75
Soviet - 90
Altai - 120
Swiss - 180
It is allowed to produce for sale Dutch round and Dutch block cheeses aged at least 45 days, produced using an increased dose of starter and receiving a total score of organoleptic quality indicators of at least 91 points. The age of cheese is determined from the date of production.
3. In terms of organoleptic indicators, cheeses must meet the requirements specified in Table 1.
Table 1
| Name | Organoleptic indicators | ||||||
| Appearance | Taste and smell | Consistency | Drawing | Dough color | |||
| Soviet | Pronounced cheesy, sweetish, slightly spicy |
The dough is plastic, homogeneous |
|||||
| Swiss | The crust is strong, smooth, without damage or wrinkles, slightly rough with imprints from serpyanka | Pronounced cheesy, sweetish-spicy |
The dough is plastic, homogeneous | When cut, the cheese has a pattern consisting of round and oval shaped eyes. | White to slightly yellow, uniform throughout | ||
| Altaic | The crust is strong, smooth, without damage and without a thick subcortical layer, covered with paraffin and polymer compounds | Pronounced cheesy, sweetish, slightly spicy | The dough is plastic, homogeneous | When cut, the cheese has a pattern consisting of round or slightly oval-shaped eyes | |||
| Dutch | The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin compounds | Pronounced cheesy, with pungency and slight sourness | When cut, the cheese has a pattern consisting of round, oval or angular eyes | White to slightly yellow, uniform throughout | |||
Dutch squared |
Same | Same | Same | Same | Same | ||
Kostroma |
Moderately cheesy, sour | When cut, the cheese has a pattern consisting of round or oval-shaped eyes | White to slightly yellow, uniform throughout | ||||
| Yaroslavsky | The crust is smooth, thin, without damage and without a thick subcortical layer, covered with paraffin and polymer compounds | Pronounced cheesy, slightly sour | The dough is soft, plastic, homogeneous | On the cut cheese has consisting from the eyes round and oval |
From white to faint yellow. homogeneous throughout the mass | ||
| Estonian | The crust is smooth, thin, without damage and a thick subcortical layer, covered with special paraffin and polymer compounds | Pronounced cheesy, slightly sour, light spice allowed | The dough is plastic, homogeneous | When cut, the cheese has a pattern consisting of round, slightly oval-shaped eyes. | White to slightly yellow, uniform throughout | ||
| Stepnoy | The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin and polymer compounds | Pronounced cheesy, slightly sour, with some pungency | The dough is plastic, slightly brittle when bending, homogeneous | When cut, the cheese has a pattern consisting of round and oval shaped eyes. | White to slightly yellow, uniform throughout | ||
| Uglichsky | The crust is smooth, thin, without damage and without a thick subcortical layer, covered with paraffin and polymer compounds | Moderately cheesy, slightly sour | The dough is soft, slightly brittle at the bend, homogeneous | When cut, the cheese has a pattern consisting of round, oval and angular eyes. | White to slightly yellow, uniform throughout | ||
| Latvian | The crust is smooth, elastic, without damage, without a thick subcortical layer, covered with a thin layer of mucus | Pronounced cheesy, spicy, slightly ammoniacal | The dough is plastic, soft and homogeneous | When cut, the cheese has a pattern consisting of angular or oval-shaped eyes | White to slightly yellow, uniform throughout | ||
4. Acceptance rules and test methods
1. Acceptance rules, sampling methods and their preparation for analysis - in accordance with GOST 26809-86.
2. Determination of the mass fraction of table salt in cheese is carried out periodically at least once a month - according to GOST 3627-81.
3. Determination of the mass fraction of moisture - according to GOST 3626-73, fat - according to GOST 5867-69.
4. Organoleptic evaluation of cheese is carried out at product temperature (18±2)°C.
5. Labeling, packaging, transportation and storage
1. Each cheese must indicate: the date of production (day, month), the number of cheese brewing (the numbers are located in the center of the upper surface of the head
cheese) and a production mark consisting of the following designations:
manufacturer numbers;
abbreviated name of the region (region, republic) in which the enterprise is located (symbols approved in the prescribed manner).
The production mark is applied to the cheese with indelible harmless paint, approved by the Ministry of Health of the Russian Federation, using a stamp, and the production date and cooking number are applied by pressing casein or plastic numbers into the cheese dough or by imprinting metal numbers approved by the Ministry of Health of the Russian Federation for contact with food products.
The shape and size of the production mark are determined depending on the mass fraction of fat in the dry matter of the cheese.
The mark is applied to one of the cheese sheets closer to the end surface.
On Latvian cheese, the production mark and date of production may be placed on the parchment or under the parchment in which the cheeses must be wrapped before packing in wooden boxes.
In addition to the indicated marking, it is allowed to stick a label approved in the prescribed manner on the cheese.
When packaging cheese in polymer films, the production mark may be applied directly to the film. In addition, it is allowed to apply a colorful label to the film with the following designations:
name of cheese;
mass fraction of fat in dry matter, percentage;
name of the ministry.
When applying all the necessary markings to the film (at the film manufacturer) using continuous printing, the production mark is located in one or more places on the film in the center of the cheese sheet.
2. Cheeses must be packed in wooden boxes - in accordance with GOST 13361-84 and wooden drums - in accordance with GOST 9525-74.
Soviet, Dutch, Stepnoy, Yaroslavl, Kostroma, Estonian, Ugich and Latvian cheeses are packaged in containers with partitions. It is allowed to pack cheeses in containers without partitions.
Before packaging, cheeses are wrapped in wrapping paper in accordance with GOST 8273-75, or parchment in accordance with GOST 1341-84, or under parchment in accordance with GOST 1760-86.
Cheeses of the same name, variety, production date and brewing number are placed in each box or drum. It is allowed to package cheeses of different production dates with the “prefabricated” marking.
For the sale of cheeses within regions and republics that do not have a regional division in which they are produced, and for single-city transportation, it is allowed to pack cheeses in cardboard boxes in accordance with GOST 13511-84 and GOST 13513-86.
3. Markings with the designation are applied to one of the end sides of the container with cheese using indelible paint using a stencil or by gluing a label:
trademark of the enterprise (association) and (or) name (number) of the manufacturer, base, refrigerator with the index of the region (region, republic);
name of cheese and date of production;
serial number of the place from the beginning of the month;
net, gross, container weights and quantity of packaged cheeses;
mass fraction of fat in dry matter, percentage;
symbols of this standard;
price list number of the container.
The sale of hard rennet cheeses in the retail trade network must be carried out with information on the nutritional (fat, protein and vitamins A, B2) and energy value of 100 g of the product from 01/01/88.
4. Transport marking with the application of a manipulation sign “Afraid of heating” - in accordance with GOST 14192-77.
5. Transportation of cheeses must be carried out by all types of transport in covered vehicles in accordance with the rules for the transportation of goods in force for the corresponding type of transport.
6. When transporting cheese from factories to industrial bases and refrigerators, it is allowed to use reusable containers or special containers.
7. Packaging, labeling, transportation and storage of cheeses sent to the Far North and hard-to-reach areas, according to GOST 15846-79.
8. Cheese is stored at a temperature from -4 to 0°C and a relative air humidity of 85-90% or at a temperature from 0 to 8°C and a relative air humidity of 80-85%. The quality of the cheese is checked at least once every 30 days. Based on the results of these checks, a decision is made on the possibility of further storage of cheeses without reducing their score.
9. Cheeses should be stored on racks or packed in containers stacked on slats and pallets. A passage 0.5 m wide is left between the folded stacks, and the ends of the containers with markings on them should be facing the passage.
10. Storing cheese together with fish, smoked meats, fruits, vegetables and other food products with a specific odor in the same chamber is not allowed.
2 . Practical part
2.1 Characteristics of the “Grozd” store
Address: Engels - 19, block 2, no. 36.
Opening hours: from 8.00 to 22.00
Store area – 344 sq.m. The assortment profile of the store is food and related products from domestic and foreign manufacturers. The form of sale of goods is retail sales using the self-service method. The building was built according to a standard design, located in the built-in premises of a residential building.
The area of the sales area is 290 sq.m.
The area of additional premises is 54 sq.m.
Total traffic: 1000 people per day.
The number of employees of the “Grozd” store is 20 people. This is a professional staff with experience working in retail chain enterprises.
List of employees:
Director;
Art. shifts;
Commodity expert;
Operator;
Shop assistant;
Packer;
Street cleaner;
Security guard.
2.2 Analysis of the range of cheeses sold in the Grozd store
Daikon Continental LLC - buffalo cheese Mozzarella Di Bufala brand Ital-fromage S.A (Italy). The products are supplied in packages (weight - 125 and 250 g), each package contains 10.50 and 125 g of cheese in brine. The shelf life of the cheeses is 21 days.
Raut Company - “Crispy Cheese” (dry cheese in the form of balls, porous sticks inside with a smooth surface). The assortment includes: crispy cheese (balls), crispy spicy cheese (balls), crispy cheese (straws), crispy cheese (savory straws). The products are supplied in sealed packaging (weight - 20 g), 10 packages in a plastic bag, 15-20 plastic bags in a corrugated box. Shelf life: at least 6 months.
TD "Stupeni" - curd cheese with red caviar of the "Meadow Freshness" brand. The products are supplied in plastic cans (weight – 125 g), 12 cans per box.
RichArt group of companies - a line of fresh Buko cheeses. Available in: creamy natural, creamy spicy, creamy with garlic. The products are supplied in trays with a closing lid (weight – 200 g). Shelf life at a temperature of +5°C is 8 months.
PiR-PAK LLC - hard cheese slices (6 slices). The assortment includes: “Eddam”, “Gouda”, “Russian”, “Swiss”, “Maasdam” and “Soviet”. The products are supplied in individual resealable (up to 10 times) packaging (weight – 150 g). Shelf life – 3 months.
Arla Foods Company - Rosenborg cheeses. The assortment includes: Rosenborg Brie and Rosenborg Camembert cheeses - soft cheeses with white mold. The product is supplied in packaging (weight – 125 g). Shelf life at temperatures: from +2 to +8°C – 13 months.
Ardex company - soft cream cheeses "Philadelphia" produced by Kraft foods (Germany). The assortment includes: high-calorie and low-calorie cheeses with yogurt, herbs, salmon. The product is supplied in plastic packaging (weight – 200 g). The shelf life of the product is 90 days.
Business Alliance company - processed and cream cheeses from the German company Grunland Kasewerke. The products are supplied in portion packaging in the form of medals (weight – 150 g).
Kraft Foods - Kraft brand processed cream cheese. The products are supplied in three formats: processed cheese in tubs, portioned cheeses and slices.
2.3 Analysis of ND for cheeses
SOVIET CHEESE
Appearance: the crust is strong, without damage and without a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer films under vacuum. Serpyanka prints are allowed on the surface.
Taste and smell: pronounced cheesy, sweetish, slightly spicy.
Consistency: the dough is plastic, homogeneous.
Dough color: From white to slightly yellow, uniform throughout the mass.
KOSTROMA CHEESE
Appearance: the crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin, polymer, combined compounds or polymer films under vacuum.
Taste and smell: moderately pronounced, cheesy, sour.
Consistency: soft, plastic, homogeneous dough.
Pattern: when cut, the cheese has a pattern consisting of round or oval-shaped eyes, evenly spaced throughout the mass.
Dough color: from white to slightly yellow, uniform throughout the mass.
These cheeses look very similar to each other, but they taste a little different. Soviet cheese tastes sweet and a little spicy, while Kostroma cheese tastes sour. The cheeses are the same in color and pattern, but Kostroma cheese has a slightly softer dough than Soviet cheese.
Conclusions and offers
In the course of this work, an analysis of the assortment and an assessment of the quality of cheese sold in the Grozd store were carried out.
Every year more and more new products appear with natural additives that are unusual for the Russian buyer - shrimp, salmon, pineapple, etc. A modern cheese counter can satisfy even the tastes of exotic lovers.
During the work, it was established that the Grozd store complies with all requirements for the storage of cheese.
Bibliography
1. GOST 13361-84.
2. GOST 9525-74.
3. GOST 8273-75.
4. GOST 1341-84.
5. GOST 14192-77.
6. Magazines “My Business” // edited by A. Belogorodov.
7. Brozovsky D.I., Borisenko I.M. "Fundamentals of merchandising." M.: Economics 1988.
8. Goncharov “Commodity science of food products.” M.: Economics 1990.
9. Kolesnik A.A., Elizarova A.G. “Theoretical foundations of commodity research of food products.” M.: Economics 1990.
10. Surikhin I.M. "Chemical composition and nutritional value of products."
Hard rennet cheeses.Range is determined by several important technological processes: the presence (absence) of second heating, temperature values, pressing method.
Hard pressed cheeses with a high second heating temperature of 52 - 68 ° C:
- Swiss type - Swiss, Emmenthaler, Maasdam, etc.;
- type of grated cheeses – Parmesan, Grano, Caucasian, etc.
Swiss cheese has the shape of a low cylinder with slightly convex upper and lower surfaces and a serpyanka imprint, weighing 50–100 kg . Prepared from raw high-quality milk of cows grazing on mountain pastures. The cheese matures from 6 to 12 months, has a specific, slightly sweet taste, and the cut eyes are large and round. Fat content in dry matter 50.0±1.6%; moisture content not more than 42.0%; table salt 1.5–2.5%. Switzerland also produces Emmenthaler and Maasdam.
Hard pressed cheeses with a low second heating temperature of 39 – 41 °C:
- like Dutch - Dutch round, Dutch bar, Kostroma, Yaroslavl, Uglich, Poshekhonsky, Edam, Gouda, etc.;
- cheddar type - Cheddar, Russian, Gloucester, Dunlop, Leicester, etc.
Cheeses from this group ripen for 2–2.5 months. The shape and weight of the cheeses are varied: Kostroma cheese - a low cylinder, 9 - 12 kg (large) and 5-6 kg (small); Poshekhonsky - low cylinder, 5 - 6 kg .
All cheeses have a thin, smooth rind, coated with a paraffin mixture or supplied in a polymer film. A cut of cheese has a pattern of round, slightly flattened or angular eyes. The color of the dough is from white to slightly yellow, uniform; the dough is elastic, slightly brittle when bent, Kostromsky , Yaroslavl and Uglich cheeses - tender . The taste and aroma are pure, expressed, in the Dutch - with the presence of pungency and slight sourness. Dutch cheese can be round or block-shaped. Round – spherical in shape, weight 2–2.5 kg (large) and 0.4–0.5 kg (midget); block - in the shape of a rectangular block with slightly rounded convex side surfaces, weight 5–6 kg (large) and 1.5–2 kg (small). Typical representatives of this group are also cheeses “Gouda”, “Edam”, produced in Germany, Holland and Finland.
Hard pressed cheeses with increased lactic acid fermentation activity(Cheddar, Russian) differ in that the cheese mass, before molding, is subjected to cheddarization (increased lactic fermentation) at a temperature of 30–32 °C for 1.5–2 hours.
In the production of Russian cheese, the cheese grain, after the second heating and partial salting, is kept for 30 minutes at a temperature of 40 °C. As a result, a large amount of lactic acid accumulates, which determines the special taste and consistency of the cheese.
The surface of these cheeses is covered with a paraffin mixture, under which there is a calico shell, tightly pressed to the cheese dough. The color of the dough is from white to slightly yellow, the taste and smell are clean, slightly sour, clearly expressed. Cheddar cheeses have no pattern; Russian cheese has irregular, slit-shaped eyes. Cheddar cheese has a plastic, slightly spreadable and incoherent dough, while Russian cheese has a plastic, slightly spreadable, oily dough.
Russian cheese has the shape of a low cylinder, weighing 11–13 kg (large) and 7–9 kg (small). Cheddar cheese is produced in the form of large and small rectangular blocks weighing 16–22 kg or 2.5–4 kg.
Semi-hard self-pressing rennet cheeses Latvian type – Latvian, Oltermani, Tilsit, Piquant, etc.
For example, Latvian and Nemunas cheeses with a mucous rind have a strong odor and pungent taste, since their ripening occurs under the influence of lactic acid bacteria developing inside the cheese mass and mucus-forming bacteria developing on the surface.
Cheeses have a smooth, elastic crust, without damage and a subcortical layer, covered with a thin layer of mucus; in cross-section, the eyes are oval or irregular in shape; the color of the dough is from white to slightly yellow, uniform; the taste and smell are pungent, slightly ammonia-like.
To produce soft rennet cheeses Cow's milk, sheep's milk, goat's milk, as well as a mixture of sheep and goat milk are used.
To obtain a tender curd, milk is curdled with rennet starter slowly, the grain is placed large or the curd, without cutting, is scooped into molds for self-pressing. During ripening, which begins from the surface and spreads layer by layer to the center, the cheese mass acquires a delicate, spreadable, oily consistency with a specific smell and taste.
Depending on the characteristics of ripening, soft cheeses according to Russian classification are divided into several groups:
- cheeses ripened with the participation of lactic acid bacteria and mucus microflora on the surface– Drogobuzhsky, Okhotnichy, Dorozhny;
- cheeses ripened with the participation of lactic acid bacteria, microflora of cheese mucus and white mold developing on the surface(mold spores are introduced along with the starter) – Smolensky, Zakusochny, Lyubitelsky;
- cheeses ripened with the participation of lactic acid bacteria and white mold developing on the surface of the cheese– Russian Camembert, White Dessert, Amateur Mature. Some of this group are also represented on the Russian market. imported cheeses.
Camembert from Germany and France, it is made from cow's milk with a fat content of 30 to 60%. The color of the cheese dough is from white to light creamy, there is white mold on the surface, the taste is delicate, aromatic, mushroom. Brie cheese from France and Germany, it is made from cow's milk, with a fat mass fraction of 45–60%, the characteristic color is from whitish to yellowish-creamy, there is white mold on the surface, the taste is soft, aromatic, from sour to piquant. Munster cheese from Germany and France, made from cow's milk, with a mass fraction of fat from 45 to 60%, has a white-yellowish color, a light orange crust, a delicate, refined taste, depending on the degree of ripeness - piquant. Cheese Limburger from Germany, made from cow's milk, with a fat content of 20 to 50%. It has an orange crust, the color of the cheese dough is from white to light yellow, and the taste is spicy and piquant. Cheeses of this group are also produced pasteurized and sterilized in metal cans, which allows their shelf life to be extended to a year or more;
- cheeses ripened with the participation of lactic acid bacteria and blue mold developing in the cheese dough (Roquefort). Roquefort is made from cow's milk. It has the shape of a tall cylinder with a diameter of 17–20 cm, a height of 9–11 cm, and the weight of the cheese reaches 2–3.5 kg. Roquefort cheese has a smooth surface with well-worn punctures of white or light gray color. Up to 40 punctures are made in each wheel of Roquefort cheese to allow air to enter, which allows mold to develop. A thin layer of yellow or orange mucus may be present on the surface. The cut shows greenish-blue veins and spots of mold. The color of the dough is from white to light yellow (cream). Stilton made from cow's milk, mass fraction of fat 55%, the color of the cheese dough is slightly yellowish, with bluish-greenish streaks of mold, the taste is delicately piquant. Dana Blue produced from cow's milk, mass fraction of fat 50%, the color of the cheese dough is creamy with bluish-greenish streaks of mold, the taste is strong, spicy-piquant. Gorgonzola made from cow's milk has a fat mass fraction of 48%, the color of the cheese dough is creamy with bluish-purple veins of mold, the taste is from spicy to piquant;
- fresh cheeses produced with the participation of lactic acid bacteria without ripening, having a pure fermented milk taste and smell with the taste of fillers (Klinkovy, Adygei, Domashny, Gelinzhik, etc.). The production of fresh cheeses is constantly increasing, as they have good taste and high nutritional value, at low cost and very simple manufacturing technology.
Pickled cheeses and feta cheese are produced from the milk of sheep, goats, buffaloes or mixed with cow's milk with the addition of bacterial starters. To the hard ones pickled cheeses include Chanakh, Osetinsky, Suluguni and other cheeses, to soft- feta cheese.
Brine cheeses do not have a rind, the dough is from white (from sheep and goat milk) to light yellow with a pattern of eyes of various shapes and sizes. Such cheeses are ripened and stored in 16–20% brine. As a result, the cheeses acquire a sharp, salty taste and a compacted, brittle consistency. Suluguni has a layered consistency.
Manufacture processed cheeses from mature and quick-ripened rennet cheeses with the addition of melting salts (sodium phosphate and sodium citrate), table salt, and spices. Crushed cheese and other raw materials are placed in vacuum boilers, 10–15% water and 2.5% melting salts are added and heated to 75 °C.
The assortment of imported processed cheeses is represented by the long-popular “Viola” (Finland), processed cheeses from Germany, Holland and French “Rambol” cheeses.
The technological process for the production of rennet cheeses consists of several main operations.
Preparing milk for coagulation includes normalization for fat content, pasteurization, the addition of CaCl 2 (to restore coagulation after pasteurization and cooling) and bacterial starters.
Milk curdling is the process of transferring milk under the influence of rennet from a liquid state to a gel in cheese-making baths. Casein coagulates, forming a dense clot.
Curd processing consists in its dehydration and creating conditions for the accumulation of lactic acid microflora. This is achieved by cutting the curd, kneading and heating it a second time with steam.
Molding and pressing cheese ensures the connection of scattered cheese grains into a monolith and compaction of the cheese mass. Forced pressing is used in the production of hard cheeses. Self-pressing, when pressure is used from the upper layers of the cheese mass on the lower layers, for soft cheeses.
Salting cheese is processed using dry salt, saline solution or immersing the cheese in brine, as well as a combination of these methods. Then the salt is removed from the surface of the cheese, the cheese is washed with water and dried. Salting develops the flavor of the cheese and extracts the whey.
Maturation cheese production is carried out in specially equipped cellars with temperature and humidity regulation. During the first 2 to 5 days of ripening, milk sugar is fermented by lactic acid bacteria into lactic acid, which is then converted by propionic acid bacteria into propionic acid (which gives cheeses like Swiss cheese a sweetish taste), acetic acid and carbon dioxide. The size, number and shape of the eyes of each type of cheese depend on the amount of carbon dioxide produced. Fat undergoes almost no change. Free amino acids, ammonia, volatile fatty acids, esters, alcohols and other substances are formed that determine the taste and aroma of mature cheeses. As a result of the interaction of various substances, cheese acquires a characteristic taste and aroma for each type.
To prevent drying and molding after crusting (after 30 - 40 days), cheeses waxed, labeled and packaged. Cheese ripening is also carried out directly in polymer films, into which they (at the age of 5–7 days) are placed after washing with warm water with the addition of sorbic acid and drying under vacuum.
Duration of ripening from 35 days to 6 months.
According to archaeologists, hard cheese as a product appeared about three thousand years BC on the Arabian Peninsula. These conclusions are based on the results of radioisotope analysis of dry cheese heads that were found during excavations of ancient cities and Bedouin sites on the Arabian Peninsula, in Armenia and inside the pyramids of ancient Egypt. About three thousand years ago, the Bedouins brought hard cheese from the Arabian Peninsula to Georgia. From that moment on, it spread very quickly in Kievan Rus, ancient Rome, Greece, Egypt, Syria, Western Europe and other countries.
From the history
The origin of hard cheese is shrouded in legends. According to one of them, one Arabian merchant Kanan regularly traveled with a caravan of camels loaded with spices, silks and clothes through the Arabian desert. His wife, preparing her husband for a long journey, baked flatbread from unleavened dough and poured water and camel milk with sour cream into wineskins. One day, after walking for many kilometers under the scorching sun, Kanan decided to have a snack in the shade of an oasis. In a wineskin with camel milk, he unexpectedly discovered cloudy whey and a dense white lump at the bottom with a sour smell, which he did not eat.
The supplies of flatbread that Kanan took with him on the road are almost gone. Very hungry after the hot, tiring journey, Kanan decided to try the white clot at the bottom of the wineskin. The new product turned out to be very pleasant to the taste, it satisfied hunger for a long time, one small piece was enough for the whole day, it did not spoil even after a multi-day hike in the hot desert. This is how the ancient legend explains the origin of the cheese.
A young shepherd was tending camels and, leaving home, forgot in the cave the bread and cottage cheese that he always took with him for lunch. Remembering this, he returned to the cave a few weeks later. Instead of bread, he found stale rye crackers, and instead of cottage cheese, a white lump covered with mold. The young man liked the aroma and taste of the cheese lump, so he decided to make it at home. He took the prepared product to his neighbors for tasting. Among them were cheese makers who improved the recipe. Soon gourmets all over the world learned about it. This legend explains the origin of blue cheese.
According to historians, the process of producing cheese from milk under the influence of rennet was accidentally discovered in the East. Merchants and warriors, going on a long journey through the Arabian Desert, took with them a wineskin with spring water and a skin with fresh milk. The stomach of a sheep was used to make a wineskin. Under the influence of the rennet enzymes of the gastric juice, which were secreted by the skin of the wineskin, heated by the bright sun, the milk and cream poured into it curdled and turned into cottage cheese.
What it is?
Cheese is a protein product that in its composition resembles a living creature. Lactic acid bacteria, acidophilus bacteria and molds absorb oxygen and break down milk sugar and albumin to produce lactic acid, hydrogen sulfide, ammonia and water. Microbiologists call this coexistence of fungi, mold and bacteria symbiosis. During the ripening process, milk sugar oxidizes, changing the chemical composition of the cheese, its smell, color and taste.
For many centuries, the technology of its preparation has changed little. It is obtained by fermenting the milk mixture with lactic acid or acidophilus bacteria, rennet, and hydrolyzed penicillin mold. After the ripening process is completed until the moment of serving, it “continues to live its own life.” The processes of lactic acid fermentation and fermentation continuously take place in it. It contains large amounts of calcium D3, milk sugar or lactose, protein, vitamins and enzymes.
For its production, whole or skim milk, buttermilk, whey, lactose and combined mixtures of starting substances are used. To prevent viruses, pathogenic bacteria and mold from entering the milk mixture, it is pasteurized by heating to 60-80°C for 30-60 minutes. The main types of cheese are made from the milk of cows, goats, mares, and camels. Delicacies made from yak and reindeer milk are very rare.
Range
Currently, the retail assortment includes several thousand varieties of cheese. To stimulate demand for their products, manufacturers are disingenuous - they call a well-known variety with a new additive by a different name. Since there is still no single classifier in cheese making, it is very difficult to draw the right conclusions without experts and chemical analysis of appearance, taste and smell.
The range of cheeses produced is so diverse that even an experienced gourmet sometimes finds it difficult to identify a specific variety by appearance, smell and taste.
According to manufacturing technology, they are:
- soft;
- hard;
- smoked;
- semi-solid;
- fused.
Cheese is classified according to its hardness:
- fresh;
- soft;
- solid;
- semi-hard cut;
- hard threaded
Among the variety of types, Norwegian cheese makers distinguish:
- fresh;
- with white mold;
- with washed crust;
- with blue mold;
- pressed;
- boiled-pressed;
- whey;
- albumin;
- processed or melted;
- German;
- Norwegian brown;
- blue with penicillin mold.
According to the method of preparation, cheese makers distinguish the following types:
- grating;
- curd;
- from cottage cheese unripened.
According to the production method they are divided into:
- hard;
- soft;
- pickle.
True gourmets especially appreciate lightly salted cheese. It is used as a snack instead of dried fish, for preparing savory salads, pizza, and filling for pies. Fans of culinary experiments, to give lightly salted cheese a specific taste and aroma, add flavoring seasonings, a small amount of sea salt, exotic fruits, dried kelp, herbs - cilantro, parsley, celery, dill, garlic to the starter.
Sweet lovers and young children, from all the different varieties, are very fond of sweet cheese for desserts, which is popularly called curd mass. It can be prepared at home from fresh farm milk, homemade sour cream, steamed raisins, sugar or powdered sugar, dried apricots, strawberries, cherries, pineapple pulp and papaya.
Recently, dried cheese has become very popular; cheese sticks, dry curd starter are made from it, and it is included as an ingredient in the Salami SK sausage. At room temperature and low air humidity in dried form, it retains its nutritional properties indefinitely. Dishes with the addition of this product are included in the menu of sailors, gourmets, astronauts, fans of extreme sports, polar explorers, and tourists.
After adding dry rennet and heating, the milk mixture is separated into whey and protein curd. Experts call it “young cheese.” Loose, with a pronounced sour taste, high moisture content and a characteristic odor, from the point of view of an ordinary person, it is more like sour cottage cheese than hard cheese.
Salted cheese is prepared at home from whole milk, kefir or sour cream and salt. This very tasty fermented milk product can be prepared within 5-6 hours even by an inexperienced person who is familiar with cooking only from ready-made dishes on the dinner table or from recipes. It tastes good, is nutritious, and perfectly quenches hunger and thirst. Prepared from inexpensive ingredients at home, it serves as a complete replacement for feta cheese in Caesar salad. Its spicy taste goes well with oriental dishes.
Homemade unsalted cheese can be used as an independent dish. From the point of view of modern medicine, it is a source of natural calcium D3, lactose, essential amino acids and some useful elements from the periodic table. From the chef's point of view, this is an excellent semi-finished product for preparing many culinary masterpieces. From the consumer's point of view, it is a very tasty and healthy product.
Classification and characteristics of species
Even among gurus in the field of fermented milk products, there is no systematic approach to the classification of hard cheese. This is clearly seen in the example of feta cheese, a delicious dessert cheese known to everyone. Manufacturers in central Russia add basil and dill to the milk mixture during the production process, in Armenia - paprika, in Georgia - young garlic and cilantro, in Azerbaijan - sea salt. These additives not only improve the taste of the cheese, they create an unforgettable experience for guests and tourists. From the consumer's point of view, cheese with garlic and cheese with sea salt are completely different types of cheese; from the point of view of the manufacturer, these are two varieties of the same variety.
Processed cheese is produced from substandard rennet cheeses, cottage cheese, butter and vegetable oil, and other dairy products with the addition of emulsifiers or melting agents and spices. The following types of processed cheese are produced:
- chunky;
- sausage;
- pasty;
- with paprika;
- with dill;
- sweet;
- chocolate.
Sellers divide the variety of cheeses into five categories:
- fresh– white in color, with a slightly sour taste (Feta, feta cheese, Mozzarella);
- soft cheeses– taste like heavy cream with a mushroom smell (Camembert);
- semi-hard cheeses– dense, yellow in color, with the taste of baked cream (Gouda, Edam);
- hard cheeses– very dense, slightly sweet in taste (Maasdam, Parmesan);
- blue with mold– veins of penicillin mold of a blue or greenish hue, with a pungent taste (Dor Blue).
Rennet cheeses have gained the greatest popularity and well-deserved respect. Rennet of natural origin (pepsin, renin, chymosin) for its production was obtained for a long time from the gastric mucosa of young calves under ten days of age. Since 1990, dairy plants and chemical-pharmaceutical plants began to produce a synthetic analogue of natural rennet - recombinant chymosin (Fermentation-Produced Chymosin FPC) from yeast cultures.
Synthetic rennet curdles milk protein at room temperature under bright light without increasing the acidity of the curd mixture. The use of FPC completely eliminates the participation in the production process of cheese and other fermented milk products of GMOs and other chemical additives potentially hazardous to human health. According to statistics, by 2015, more than 95% of the world's rennet cheeses were produced using FPC.
A special place is occupied by German blue cheese with penicillin mold Dor Blue. It is prepared from standard milk sourdough. Before curdling with rennet or pepsin, a live culture of penicillin mold and maltose are added to the cheese mass, after which the starter is kept at 37°C for 24 hours. During this time, intensive reproduction of the penicillin culture occurs in the milk mixture. Blue, green and gray colonies with a specific antibiotic odor appear on the surface.
Cheese flakes are separated from the whey, pressed and placed in a dark, warm place at 37°C and 90% humidity for further ripening. Blue cheese is used as a folk remedy for the treatment of blood poisoning, pneumonia, malignant neoplasms, sexually transmitted diseases and HIV infection as part of complex therapy.
Natural penicillin has a stronger effect on bacteria, viruses and fungi compared to pharmaceutical drugs.
There is no official classification of hard cheese. Cheesemakers claim that there are currently about four hundred varieties of cheese. The mention in the literature of the existence of more than two thousand varieties is most likely a count of all varieties of hard cheese as separate varieties. For example, cheese with herbs and cheese with garlic, cheese mixture with pineapple and cheese mixture with green kiwi, cheese mixture with coconut flakes and cheese mixture with coconut oil. Despite the difference in name and price, these are modifications of one of four hundred types of the same fermented milk product.
Cheesemakers from France classify cheeses according to the technology of milk coagulation during the manufacturing process:
- for the enzyme for milk coagulation - rennet and acid;
- according to the mechanism of formation of a head of cheese - pressing, drawing;
- by crust formation - natural, washed, with mold, slime;
- according to the consistency of the cheese mass - soft, semi-soft, semi-hard, hard.
This simplified classification will help to easily systematize the diversity of properties and external characteristics of different varieties, determine the optimal temperature and humidity for preserving the microflora contained in cheese.
Storage conditions and periods
To slow down the process of natural oxidation, durum varieties should be stored in the refrigerator, preventing them from freezing. The optimal place for storing curd cheese is the top shelf of the refrigerator (temperature about +4°C), semi-hard varieties - the bottom shelf (temperature from +6 to + 10°C), other varieties - the second shelf (temperature from +3 to + 6° C).
During storage, you need to periodically ventilate the refrigerating chamber to remove hydrogen sulfide and ammonia from it, as well as to ensure a flow of fresh air.
Ideal conditions are created in refrigerators operating on the No frost principle. This chamber does not have a freezer. The low temperature of the products and ventilation is maintained by a continuous flow of cold air, which is pumped into the chamber by fans.
Hard cheese contains live lactic acid and acidophilus bacteria and yeast fungi. These microorganisms create a unique bouquet of aroma and taste and protect the cheese from spoilage.
Hard and semi-hard cheeses last the longest. It is better to wrap French cheese and other types of hard cheese in foil, in which you need to pierce 8-10 holes with a toothpick for gas exchange. To absorb excess moisture, you can put one cube of refined sugar or two charcoal tablets inside the foil. If it is necessary to store without a refrigerator, wrap the cheese head in a cloth soaked in saline solution and place it in a cool, dark place. A sign of spoilage of the cheese inside the package is a fetid odor, the release of cloudy mucus through the holes, and swelling of the package.
Soft blue cheeses are stored at +2°C for about one month, at +10°C for about seven days. Camembert and Roquefort cheeses must be stored in packaging, otherwise an unpleasant putrid smell will spread throughout the refrigerator and remain in it for a long time.
If this does happen, you need to rinse the inside of the refrigerator compartment with a weak solution of apple cider vinegar and leave a jar of fresh wormwood branches for several hours. In winter, instead of wormwood, you can add 10-15 drops of fir oil into a jar.
The homemade product can be stored for no more than 3-5 days in an enamel container or on a plate, covered with a lid. The lid should not fit very tightly to the plate so that it does not “suffocate”. To allow air to flow under the lid, you can place several matches around the perimeter.
Suluguni, feta cheese and other pickled cheeses must be soaked in boiled water or milk for 8-10 hours before storage. This will remove mucus from the surface of the cheese head, which leads to rapid spoilage. Store them in a salt solution on the top shelf of the refrigerator at a temperature from 0 to +4°C. Processed cheeses contain live lactic acid bacteria, so the ripening process is ongoing. For this reason, they should only be stored in the refrigerator.
The shelf life indicated on the packaging must not be violated, otherwise it may cause harm to health. The best place for storage is the refrigerator door.
Sausage cheese is made from high-quality dairy raw materials. It is smoked in special chambers using charcoal, birch logs or wood chips. As a result, an appetizing light brown or golden crust forms on the surface, which protects the cheese from spoilage. This variety can be stored for a long time. After improper storage, it can be completely restored by placing it in warm farm milk for 2-3 hours. To quickly restore the volume, taste and smell of cheese, you need to add kitchen or sea salt to the milk at the rate of one tablespoon per liter. Of all the varieties of hard cheese, sausage cheese lasts much longer than others. The shelf life of sliced and sausage cheeses is up to three months, pasty and sweet cheeses for lunch – no more than 30 days.
Mozzarella balls are stored at a temperature of +2 to +4°C in whey or 3% saline solution. To prepare the solution, take one tablespoon of kitchen or sea salt per liter of boiled water. Place cheese balls into the solution. The container with them is stored on the first shelf of the refrigerator.
During storage, it is necessary to constantly monitor the temperature of the solution to prevent it from freezing.
When storing cheese in the refrigerator, you must follow the general rules.
- Avoid sudden changes in temperature. This kills the microflora of the cheese, after which it quickly rots. The best place for it is in the fruit compartment and vegetables at the bottom of the refrigerator.
- Store cheese separately from other foods. It not only spreads a specific smell in the refrigerator, it itself absorbs the odors of other products.
- The crust on the surface of the cheese protects it from drying out and chapping.. There is no need to cut the cheese in advance.
- No need to buy cheese in advance. During storage it is very difficult to maintain all the deadlines and parameters. Spoiled cheese in the refrigerator causes an unpleasant odor.
It is important to strictly adhere to the deadlines indicated on the packaging. If the storage period is violated, pathogenic viruses and fungi appear, which can cause irreparable harm to health.
- Blue cheese Best stored in a glass jar or plastic container with a tightly sealed lid.
- Pickled cheese should be stored in a glass jar or pan. First, a 3% solution of table or sea salt prepared in boiled water is poured into the jar. To increase shelf life, whey can be added to the saline solution. Water without boiling cannot be used to prepare brine.
- After opening Factory vacuum packaged processed cheese cannot be stored in an airtight container. Oxygen activates oxidation and fermentation processes, which significantly reduces shelf life.
- If as a result of improper storage the cheese has lost a lot of moisture and has dried out; it can be very simply “reanimated.” To do this, you need to put it in a pan of boiled water, add kitchen or sea salt at the rate of 30 grams per liter and bring the water to a boil (95°C), then turn off the heat and cool the water to room temperature. Drain the water from the pan, pour in whole milk instead, add one tablespoon of full-fat sour cream or half a glass of cream per liter, baking soda on the tip of a knife (about two grams) and half a glass of fresh whey or fresh kefir. Heat the milk over low heat to 80°C and maintain this temperature for two hours, continuously monitoring it with a thermometer. Remove the cheese head and place it under a press to drain excess liquid.
After this procedure, the cheese, as a rule, completely restores its properties. This can be repeated several times if necessary - the cheese will not spoil.
To learn how to choose cheese, watch the following video.
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Federal Agency for Education
State educational institution
higher professional education
"Ural State Agricultural Academy"
Abstract on the topic:
“Hard rennet cheeses. Classification and assortment"
Alekseeva E.A.
Ekaterinburg 2013
Introduction
1. Hard rennet cheeses
2. Classification and assortment of hard rennet cheeses
Conclusion
Bibliography
Introduction
The problem of nutrition is one of the most important social problems. Human life, health and work are impossible without nutritious food. According to the theory of balanced nutrition, a person’s diet should contain not only proteins, fats and carbohydrates in the required quantities, but also substances such as essential amino acids, vitamins, and minerals in certain proportions that are beneficial for humans. In organizing proper nutrition, a primary role is given to dairy products. This fully applies to cheese, the nutritional value of which is due to the high concentration of milk protein and fat in it, the presence of essential amino acids, calcium and phosphorus salts, which are so necessary for the normal development of the human body. The main goal of this work is to consider the range and factors that shape the specific characteristics of hard rennet cheeses.
1. Hard rennet cheeses
Compared to other dairy products, cheese has the highest nutritional value, as it contains in concentrated form complete proteins (about 25%) and milk fat (about 30%). The calorific value of 1 kg of cheese is up to 16,800 kJ (4,000 kcal), depending on its fat and protein content. Cheese contains a lot of minerals, especially calcium, as well as water- and fat-soluble vitamins, some of which are synthesized by lactic acid microflora, which takes part in the ripening of cheeses. The protein substances of cheese are easily digestible, since during the ripening process they are converted into simpler and more easily soluble compounds. The absorption of cheese is also facilitated by its high taste properties.
Cheese can be used not only as a highly nutritious product, but also as a dietary product. The Institute of Nutrition of the Academy of Medical Sciences of the Russian Federation recommends cheese consumption in the amount of 6.6 kg per person per year.
Cheese is produced by coagulating milk proteins, further processing the curd to dehydrate it, and then ripening the cheese mass. Based on the method of milk coagulation, a distinction is made between rennet and fermented milk cheeses. Most of the cheeses produced by the industry are rennet cheeses, in which milk is curdled using rennet. When making fermented milk cheeses, milk proteins coagulate under the influence of lactic acid. Fermented milk cheeses are produced in small quantities, including green cheese.
Depending on the technological features, rennet cheeses are divided into hard, soft and brine.
Processed cheeses are produced by processing rennet cheeses with the addition of salts - melting agents, fillers, and sometimes spices.
Hard cheeses are the most extensive group of cheeses, which includes many traditional types, for example Swiss, Dutch, etc. Hard cheeses are characterized by a relatively low moisture content and the densest consistency, which is associated with the use of forced pressing during the technological process. For the production of hard rennet cheeses, the most bacterially pure milk with good technological properties is selected, i.e. ability to form a dense clot. Milk is normalized for fat and pasteurized, which eliminates the possibility of further development of pathogenic and foreign bacteria in the cheese. Then the milk is cooled to a temperature of 33 ° C, tinted with yellow vegetable paint and a solution of calcium chloride is introduced into it.
2.Classification and assortment of hard rennet cheeses
The range of hard rennet cheeses currently includes more than 40 items. However, more than 50% of the total amount of cheeses produced in our country are Russian, Poshekhonsky and Dutch bar cheeses.
Based on size and weight, cheeses are divided into large and small; Large cheeses include Swiss, Russian, etc.
Depending on the characteristics of taste, consistency, pattern and technology, hard cheeses are divided into several groups: Swiss cheese group, Dutch cheese group, Cheddar cheese group, unified cheese group.
Cheeses of the Swiss group. These cheeses include Swiss, Altai, Sovetsky, Karpatsky, Kuban. Cheeses of this group are produced with a high temperature (54-58 °C) of the second heating of the cheese mass and the use of mesophilic and thermophilic bacterial cultures.
Swiss and Altai cheeses. These cheeses are produced using the same technology from high-quality raw milk. Features of the technology: the use of a high temperature of the second heating (54-58 ° C), prolonged drying of the grain (small grains about 3 mm in size), aging the cheese for a month in a fermentation chamber at a temperature of 20-25 ° C, long ripening period (from 4 up to six months) at a temperature of 10-12 °C. Due to the high temperature of the second heating, favorable conditions are provided for the development of thermophilic lactic acid bacteria, including propionic acid bacteria. Propionic acid bacteria not only ferment sugars, but also convert lactic acid into propionic and acetic acids, producing carbon dioxide and water. rennet cheese assortment milk
As a result of enzymatic processes occurring during ripening and propionic acid fermentation, Swiss and Altai cheeses have a pronounced cheesy, slightly sweet (spicy) taste and smell. The consistency is homogeneous, lamellar, bound. The pattern of the cheeses consists of round or oval-shaped eyes measuring at least 10 mm for Swiss and 5-10 mm for Altai. The cheeses have the shape of a low cylinder weighing 50-100 kg (Swiss cheese) and 12-18 kg (Altai cheese). The mass fraction of fat in dry matter is 50%, moisture - no more than 42%, salt - 1.5-2.0%. The ripening period for Swiss cheese is 6 months, Altai cheese is 4 months.
Soviet cheese are produced from high-quality pasteurized milk using a technology slightly different from the production of Swiss cheese.
When kneading, ensure the size of the cheese grain is 3-4 mm, the temperature of the second heating is 52-56 ° C. Soviet cheese is formed from a layer, cut into bars of the same shape. The development of thermophilic streptococci, lactic acid bacilli and propionic acid bacteria contributes to the formation of a pronounced cheesy, slightly sweet (spicy) taste and smell. The dough is plastic and homogeneous. The cheese pattern consists of round or oval eyes ranging in size from 5-10 mm, evenly spaced throughout the mass. The shape of Soviet cheese is a rectangular block, weighing 12-16 kg. Mass fraction of fat in dry matter is 50%, moisture is not more than 42%, salt is 1.2-1.8%. The duration of ripening of Soviet cheese is 3-4 months.
Carpathian cheese produced in the form of a low cylinder weighing up to 15 kg, it has a shorter ripening period compared to previous cheeses - 2 months.
Cheeses of the Swiss group also include Kubansky, Ukrainian, Biysky, Emmentalsky (Swiss block), Gorny. These cheeses differ mainly in fat content of 50 and 45%, salt, shape and weight, as well as long ripening periods (up to 5-6 months). The pattern and organoleptic characteristics of these cheeses are characteristic of Swiss group cheeses.
Cheeses of the Dutch group. This group includes a large number of small pressed cheeses with a low second heating temperature. The most common cheeses in this group are: Dutch round and block cheese, Kostromskoy, Poshekhonsky, Yaroslavsky, Estonian, Stepnoy, Uglichesky, Bukovinsky, as well as cheeses with reduced fat content of 20-30% (Pribaltiysky, Lithuanian, Minsky, Vyru, etc.). In the production of Dutch group cheeses, a low temperature of the second heating of the cheese mass is used: 37-42 ° C (for fatty cheeses) and 35-38 ° C or without a second heating (for low-fat cheeses). The size of the cheese grain is 5-8 mm.
Cheeses are made from pasteurized milk using starter cultures of lactic acid bacteria and flavor-forming streptococci. Cheeses of this group ripen quickly and already at the age of 1 - 2.5 months. have a pronounced cheese taste and aroma. For each cheese, the optimal moisture content after pressing, salt and level of lactic fermentation are established.
The Dutch group cheeses share almost identical organoleptic characteristics in taste and smell, which should be distinctly cheesy and slightly sour. The pattern consists of slightly flattened or angular eyes, evenly distributed throughout the mass. Cheeses cut well into thin slices. The cheese's rind is thin, without a thick subcortical layer. The dough is plastic, slightly brittle when bent. The surface of the cheeses is coated with paraffin alloys or packed in films.
Dutch cheese is round and block-shaped in shape. A similar cheese called Edam cheese is produced in Finland. Dutch round has a mass fraction of fat in dry matter of 50%, humidity - no more than 43%, salt in mature cheese 2-3%, ripening duration 2.5 months. The cheese has a spherical shape with a diameter of 13-15 cm and a weight of 2-2.5 kg.
Dutch bar differs from the Dutch round in the mass fraction of fat 45% and moisture no more than 44%. The cheese has the shape of a rectangular block weighing 2.5-6 kg.
The taste and smell of Dutch cheese is distinctly cheesy, moderately spicy, and sour. The dough is plastic, slightly brittle when bent. The pattern of the cheese consists of round, slightly flattened or angular eyes, evenly spaced throughout the cheese. Dutch round cheese is packed in boxes with internal partitions, 20 pcs. in the box.
Kostroma cheese produced with a mass fraction of fat 45%, moisture - no more than 44%, salt - 1.5-2.5%. The duration of ripening is reduced to 1.5 months. In shape, Kostroma cheese is a low cylinder weighing 3.5-7.5 kg. Ripe cheese has a pronounced cheesy, moderately pungent taste and smell with a slightly sour or sweetish aftertaste; The dough is plastic, slightly elastic. The cheese pattern consists of evenly spaced round or oval-shaped eyes. Ripe cheeses are packed in paper and placed in boxes of 2-4 heads.
Estonian cheese produced from pasteurized milk using activated bacterial starter and a biological preparation (hydrolysate), which activate the ripening process for up to 30 days. Adding liquid or dry freeze-dried hydrolyzate to milk before coagulation activates ripening and maturity. Estonian cheese aged 1 month. corresponds to Dutch cheese, ripening for 2 months. Estonian cheese has a mass fraction of fat in dry matter of 45%, moisture content no more than 42%, salt 1.5-2.5%. In appearance, Estonian cheese is a tall cylinder weighing 2-3 kg. The taste and smell are pronounced cheesy, slightly sour, with a slight spice allowed. The consistency of the cheese is plastic, homogeneous, the eyes are round or oval. Paraffinized or film-coated cheeses are packaged in boxes of 10 heads.
For small pressed cheeses with a low temperature of the second heating include Poshekhonsky, Yaroslavsky, Uglichesky, Severny, Stepnoy, Bukovinsky, which differ in appearance and weight, as well as the introduced starter, which forms the taste characteristics of the cheese. These cheeses have a similar pattern, the ripening time is 2-2.5 months.
New types include Bukovinsky, Novosibirsk, Susaninsky cheeses, which usually ripen within a month. These cheeses have a block or cylindrical shape, a small mass of 2-6 kg, and may have no pattern.
Recently, technology has been developed for new types of low-fat cheeses (20-30% fat) - Lithuanian, Baltic, Võru, Minsk, etc. These cheeses have a similar chemical composition and organoleptic characteristics, the same ripening period of 1.5 months. When producing cheeses with 20-30% fat content, a lower temperature of the second heating is used (32-37 ° C), partial salting is carried out in the grain and added salt in brine, and molded in bulk.
Lithuanian cheese with a fat mass fraction of 30% has a moisture content of no more than 50%, salt in mature cheese is 2-3%. The shape of the cheese is in the form of a rectangular block weighing 2.5-6.0 kg. The taste and smell are mildly cheesy, sour, slight bitterness and a slightly fodder taste are allowed. The dough is dense or slightly brittle. The pattern of the cheese is uneven, consisting of an irregular, angular or slit-like shape; No drawing is allowed.
Baltic cheese in chemical composition it differs from Lithuanian cheese in the mass fraction of fat 20%, the increased humidity of mature cheese 55% and in shape. Baltic cheese has the shape of a low cylinder weighing 6-7 kg, the same organoleptic characteristics as Lithuanian cheese.
Võru cheese has a mass fraction of fat 30%, moisture - no more than 51%, salt - 1.5-2.5%. Its shape is in the form of a low cylinder weighing 12-18 kg or 5.5-11 kg. When assessing the appearance of low-fat cheeses, it should be taken into account that slight deformation of the cheese head is allowed.
Minsk cheese containing 30% fat, 48% moisture and 1.5 - 2.5% salt, ripens within 30 days. Shape - rectangular block, weight - 3 - 4 kg.
Hard rennet cheeses Cheddar and Russian are classified as cheeses with a high level of lactic acid fermentation. These cheeses, just like the cheeses discussed, are produced with a low temperature for the second heating of the cheese mass (38-42 ° C). The technological process is aimed at accumulating lactic acid, which affects the protein, forming a sour, slightly spicy taste and smell.
Cheddar cheese has a mass fraction of fat in dry matter of 50%, moisture - no more than 40%, salt - 1.5-2.5%. When producing Cheddar, a bacterial starter is used, consisting of cultures of lactic acid streptococci and lactic acid bacilli.
A special feature of Cheddar cheese technology is that the processed cheese mass is sent to a molding machine, where the cheese layer is pressed, cut into blocks and sent for cheddarization. Cheddarization of the cheese mass occurs on special trolleys at a temperature of 30-32 °C for 1.5-2 hours.
Cheddarization is the process of changing the cheese mass under the influence of lactic acid until it reaches a fibrous-layered structure as a result of an enhanced lactic acid process.
The essence of cheddarization is that, under the influence of enhanced lactic acid fermentation (lactic acid), the protein partially splits off calcium, paracasein monocalcium accumulates in the cheese mass, and excess lactic acid combines with calcium, forming calcium lactic acid:
Thanks to this process, the cheese mass becomes soft, acquires melting properties, and breaks up into thin sheet-like layers. After cheddaring, the cheese blocks are crushed, mixed with salt, shaped, labeled and pressed. The duration of cheese ripening is 3 months, with the first 1-1.5 months. they ripen at a temperature of 10-14 ° C; the final stage of ripening is carried out at a temperature of 8-10 °C.
Cheddar cheese is produced in the form of large and small rectangular blocks weighing 16-22 kg or 2.5-4 kg. Mature cheese has a moderately cheesy, slightly sour taste and smell; The dough is plastic, slightly spreadable and incoherent. Cheddar has no pattern, but a small amount of voids is allowed. The cheese is packaged in polymer films under vacuum.
Russian cheese refers to hard rennet cheeses with an increased level of lactic acid fermentation. The mass fraction of fat in Russian cheese is 50%, moisture - no more than 43%, salt - 1.3-1.8%. Distinctive features of the technology are that the cheese grain, after the second heating and partial salting, is kept for about 30 minutes. at a temperature of 40 °C, which ensures enhanced lactic acid fermentation.
Salting of cheese is carried out partially or completely in grain. The cheese is formed in bulk, which results in a hollow pattern of the cheese in the form of torn eyes, evenly distributed throughout the mass. In shape, Russian cheese is produced in the form of a low cylinder or a rectangular block with slightly convex side surfaces. The cheese is coated with paraffin-polymer alloys or packaged in polymer films. The weight of cylindrical cheese is 4.7-11 kg; block cheese is 5-7.5 kg. Duration of ripening is 2-2.5 months. Thanks to enhanced lactic acid fermentation, Russian cheese has a distinct cheesy, slightly sour taste and smell. The dough is soft, plastic, homogeneous throughout the entire mass; Slightly dense dough is allowed. In cross-section, Russian cheese has evenly spaced eyes of irregular, angular and slit-like shape. The formation of such a pattern does not occur during ripening, but is explained by the fact that the molding of the cheese grain occurs in bulk at low pressing pressure.
Grated cheeses (Gorno-Altaisky, Caucasian) are produced using Swiss cheese technology and ripen for a long time (180-350 days). These cheeses have a dense consistency and are well preserved at elevated temperatures. It is recommended to eat them in grated form.
Group of standardized cheeses (fat content 50%) - Yaroslavsky, Kubansky, Krasnodar. The cheeses have the shape of a tall cylinder, the height of the heads is approximately 3 times the diameter. This form is most convenient for ripening cheese and selling it in the store. Yaroslavl (U) unified cheese (moisture 42%) is close in taste, smell, and consistency to the cheeses of the Dutch group.
Cheeses of a standardized form are produced on production lines; a single, unified shape of the heads makes it possible to produce cheeses of various types using the same equipment.
Semi-hard rennet cheeses
These cheeses combine the characteristics of hard and soft cheeses, as they are produced using the technology of hard cheeses, but with some changes, and they are ripened according to the type of soft ones. Cheeses of this group are characterized by a high moisture content due to the use of the process of self-pressing cheese grains in molds, a delicate consistency, a hollow pattern and a slightly ammonia flavor formed when the cheese mucus is cultivated on the cheese heads, which affects the protein with the release of ammonia.
Latvian cheese(moisture content 48%, fat - 45%) has the shape of a bar with a square base, its weight is 2.2 - 2.5 kg. The surface of the heads is dry, with traces of rubbed mold and mucus. The cheese is not waxed; the heads are wrapped in parchment, and factory marks are applied to the wrapper in two opposite corners of the canvas.
Cheeses with a delicate texture and moderately sharp taste include Pikanny, Nemunas, Kaunas, Klaipeda. Unlike Latvian cheese, in order to preserve a moderately pungent taste, these cheeses are paraffinized in adulthood and thereby completely stop the development of mucus; They are not divided into varieties.
Spicy cheese contains 55% fat, 40% moisture, has the shape of a rectangular bar, its weight is 3 - 4 kg. Due to the increased fat content, the consistency of this cheese is the most delicate.
Cheese Nemunas produced with a content of 50% fat and 46% moisture. The cheese is shaped into a low cylinder, its weight is 1.5 - 2 kg.
Kaunas cheese low fat content (30%) and high moisture content (53%) are produced in the form of a low cylinder. Its taste is slightly sour, with a slight smell of ammonia, and the consistency, like all low-fat cheeses, is somewhat elastic.
Klaipeda cheese contains at least 20% fat and no more than 56% moisture. The cheese has the shape of a low cylinder, its weight is 3.8 - 5 kg. The taste, smell and consistency are the same as Kaunas cheese.
Conclusion
Nutrition is one of the basic conditions for human existence, and the problem of nutrition is one of the main problems of human culture. The quantity, quality, range of food products consumed, and the regularity of food intake have a decisive influence on human life in all its manifestations.
The purpose of this essay has been fulfilled.
In the course of the work, the following conclusions were made:
1 cheeses are distinguished by a high content of proteins, milk fat, as well as mineral salts and vitamins. Cheeses are an important source of biologically valuable protein;
2 the basis for the classification of cheeses can be: the type of main raw material, the method of milk coagulation, the microflora involved in the production of cheese, the main indicators of the chemical composition and the fundamental features of the technology;
3 in addition to the main raw materials used in the preparation of cheeses, auxiliary raw materials are also added, which improves the taste and consistency, and increases its nutritional value;
4 the quality of products directly depends on the production technology of the products, as well as on the quality of the raw materials taken for the production of cheeses.
Bibliography
1. Brilevsky O.A. Merchandising of food products.
2. Begunov V.A. A book about cheese. "Food Industry" 1974
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