Presentation on Russian cheese. Presentation for the project “Cheese Tale. What is cheese

27.04.2020

Classification and assortment of cheeses Prepared by: student gr. PR Vyucheyskaya A.N.

Production and types of cheeses For a number of reasons, there is no single classification of cheese products in the world as such. 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 common and well-known is the French classification - that's what we used. It should be noted that this classification is rather conditional and some varieties of cheese are generally quite difficult to attribute to any type.

Blue cheeses with mold famous representatives: Roquefort, Gorgonzola, Danablou, Fourmes d'Amber, Bleu d'Auvergne, Bleu de Cos, Bleu de Bres du Poito Processed cheeses famous representatives: Schabziger, sandwich processed cheeses, cheeses for aperitif, with additives (nuts, spices, paprika)

THE MAIN REPRESENTATIVES OF UNBOILED PRESSED CHEESES Edamer Edamer owes its name to the harbor located north of Amsterdam. This Dutch cow's milk cheese was already popular in the 17th century - both in its homeland and in neighboring countries. The taste of this cheese is slightly nutty, and the aroma intensifies as it matures. Edamer cheese aged for one and a half years is a real delight for a gourmet. However, the most popular are the unseasoned versions of Edamer.

Gouda This cheese, like Edamer, is traditionally made from cow's milk in Holland. Gouda is the most popular export product and plays an important role in cheese making in the country. Gouda got its name in honor of the small port town where it appeared. This cheese has been produced there since the 6th century. Today, numerous cheese dairies around the world make it according to the original Dutch recipe. The taste of Gouda cheese - from tender and soft, nutty, to richly spicy. Basically, this cheese differs in three degrees of maturity: young (2-3 months), medium (6 months), old (at least a year). There is also a year and a half Gouda - it is hard and very sharp, it is usually used for rubbing into various dishes.

Cheddar This traditionally English cow's milk cheese is not trademarked and can therefore be made anywhere in the world. Apart from the numerous copies made around the world, real Cheddar is now made by a few British manufacturers. According to the original recipe, this cheese is wrapped in cloth for aging for up to one year. After that, Cheddar cheese takes on a fresh nutty flavor with a sour-tart aftertaste.

Cantal Traditional French cow's milk cheese. Its rind should be of regular shape and may have a slight smell of the cellar where the cheese has been aged. Depending on the exposure, the consistency of Cantal cheese changes from elastic to firm, the taste is from fresh to nutty, with a slight hint of herbs. Gourmets will appreciate the old Cantal, which has been aged for at least 6 months and has its own special, spicier taste.

Pecorino Pecorino in Italy is the name given to all cheeses made from sheep's milk. The most prominent representatives of this cheese, protected by a special quality mark, are three varieties. Pecorino Romano is a cheese that Roman legionnaires took with them on campaigns back in ancient times. This cheese is made from November to June, matures for 8-12 months and has a fruity flavor. Pecorino Sardo is a Sardinian variant of Pecorino cheese with different maturation periods: young and sweet dolce (after days), well-ripened maturo with a sharp taste with the aroma of meadows and pastures (after 12 months or more). Pecorino Toscano is smaller than other Pecorinos and therefore matures faster. Many connoisseurs prefer the six-month-old Crosta Nera (Black Crust) with the most pronounced taste of this cheese.

Reblochon The name of this French cow's milk cheese comes from the word rebloche - the second milk. Reblochon cheese has a thin orange rind and matures in two to five weeks. The cheese has a pasty texture with a walnut flavor. This is a great dessert cheese.

Mimolet A French cheese made from cow's milk, Mimolet was originally made in the Netherlands and later migrated to France, where it has been produced probably since the First World War. Initially, Mimolet cheese was consumed only as a soft cheese (mimou - from French semi-soft), which did not require long maturation and had a slightly oily texture with a nutty-fruity aroma. Then it turned out that when ripening from six months to two years, it becomes hard and acquires a special bitter hue in a fruity aftertaste.

UNCOOKED PRESSED CHEESES These cheeses have a hard rind and a dense, tender yellow cheese mass. In the process of making uncooked pressed cheese, the resulting cheese mass is scooped out, crushed and laid out in molds where it is pressed - to speed up the draining of the whey. This raw cheese then dries briefly, is taken out of the mold and processed in brine. After that, the cheese is placed for maturation in large perforated molds. During aging, the cheese is occasionally salted, turned over and brushed. The latter allows you to give the edges a uniform color. Such cheeses ripen slowly, from 1 to 12 months.

BOILED PRESSED CHEESES: characteristics These are large-sized cheeses, with a light rind, a pale yellow cheese mass, most often with holes. Pressed boiled cheeses are made from evening milk, which after milking stood overnight and was mixed with fresh milk the next morning. Further processing involves heating the milk to about 30°C and adding rennet. The fermentation process of the cheese mass causes the formation of holes. After fermentation, the resulting mass is heated to about C degrees - this process is called roasting in professional jargon. Only after heating the cheese mass is pressed. This is the main difference between this type of cheese and pressed uncooked cheese. Among other things, the time of year is also important in the manufacture of these cheeses. Cheeses made from summer milk are much more flavorful. Winter milk cheeses are milder in taste. Most often these cheeses are in the shape of a wheel or a circle. They may take up to a year to mature.

MAIN REPRESENTATIVES OF BOILED PRESSED CHEESES Emmental Traditional French cheese made from cow's milk. It is cut from the very heart of the circle, which weighs more than 80 kg. Derivatives of this cheese variety are made in various countries. Emmental cheese has a fruity-nutty sweetish taste characteristic of hard boiled cheese. This cheese has large holes in its body due to the way it is made.

Parmesan Real Parmesan is traditionally made in Italy from cow's milk. The Italians themselves call this cheese Parmigiano Reggiano, but all over the world the name Parmesan has stuck to it. Parmesan cheese was invented in Parma. Today it is also made in other parts of Italy. For the manufacture of Parmesan, cows' milk is used (a mixture of low-fat evening and fresh morning), the diet of which included fresh grass, alfalfa and hay. To prepare for ripening, this cheese is placed in a salt bath for three weeks. The ripening period of Parmesan itself is long - up to 10 years or more. Its sweet-fruity taste is created by time.

Gruyere This is a classic Swiss hard cheese invented in the city of Gruyère. This cheese originated in the 12th century. According to an old tradition, Gruyère cheese is made only from June to September. From 400 liters of milk, 35 kg of cheese is obtained. Gruyère matures in 4-8 months and has a fruity, slightly salty taste. At the same time, this cheese can be stored for a year or more, after which it acquires a rich, strong aroma.

Comté A popular French cheese made from cow's milk and bearing a special quality mark Traditionally, Comté cheese is produced from July to September. Cheese is produced in huge circles weighing up to 55 kg. Ripens Conte in 6-9 months. The consistency of Comte cheese is firm and has a sweetish aftertaste.

Beaufort French cheese made from cow's milk, protected by a special quality mark, which indicates that the milk for this cheese is taken exclusively from Beaufort cows grazing on high mountain pastures. Beaufort cheese has a rich history - according to legend, the ancient Romans knew and appreciated it. A Beaufort of standard size (40-50 kg) requires at least 500 liters of milk. During the ripening process, the cheese is regularly treated with saline, which leaves a slight trace in the aroma of the ripe Beaufort. Good Beaufort cheese has a fruity taste, with a touch of flowers and meadow herbs.

SOFT CHEESES WITH MOLD CRUST: Characteristics These cheeses are fatty and soft, covered with a light crust of white mold. The cheese mass is fluid and has a pale yellow color. After the milk has been thickened with rennet, lactic acid bacteria or vegetable thickener, the cheese mass is either pressed or fired. Then the cheese is salted and sprinkled with a solution of a special fungus. This fungus then emerges as a moldy lawn on cheese circles. Thus, a crust is formed during the ripening process. For maturation, soft cheeses are placed in a cellar for a period of 2 to 6 weeks. They are round, oval or square in shape.

Brie This French cow's milk cheese, covered with a white moldy crust, has a long history. It was invented in the 7th century in the abbey of Jouard. This cheese has been loved by kings and rulers for centuries. Brie was called the king of cheeses and a first-class dessert. This cheese was recognized as the winner among other cheeses, none of which could really compete with it. The real Brie cheese refers to several variants of this type of cheese: Brie de Coulomier from the vicinity of Paris, Champagne and Lorraine, as well as Brie de Meux and Brie de Melun. These Brie varieties are named after the area where they are most common. Brie matures for at least a month and has white edges, with slight traces of yellow and red. Depending on the variety, the taste of this cheese varies from fruity to mushroomy. Fresh Brie is sometimes sold under the name Melin Blanc. And for example Melin Bleu - Brie rubbed with wood ash.

Camembert The real Camembert cheese is made from cow's milk in Normandy, France. A lot of analogues of real French Camembert cheese are produced in the world, but only real Camembert has a special quality mark and special packaging - a round wooden box with a cheese circle weighing 250 grams, 11 cm in diameter and 3 cm in height. The only traditional real Camembert is called AOC-Camembert de la Norman-die. According to legend, this cheese was invented in 1791 by a peasant woman from the village of Camembert. For a very long time, Camembert eked out a miserable existence as a pale imitation of the older Brie cheese. Only at the end of the 19th century did this cheese take its rightful place, when it received its original wooden packaging and shape. One traditional circle of Camembert is made from about two liters of milk from Norman cows, poured into a ladle in the old fashioned way and salt is added. Camembert ripens from the edges to the center. During the aging process, the cheese is covered with an edible velvety white moldy crust. Since real Camembert is not subject to long-term storage, it is often sold a little underripe. This cheese has a slightly mushroomy and delicate taste. It is soft to the touch and should not crumble when cut.

SOFT CHEESES WITH WASHED EDGES: Characteristics These cheeses are also called red-moulded and sometimes savory. They are distinguished by a specific smell and taste ranging from mild to very sharp. Washing this type of cheese with salt water during the ripening process contributes to the formation of a special crust and a specific taste. Washing the cheese with brine eliminates the formation of normal mold and creates conditions for the formation of red mold. This produces a cheese with a smooth and shiny surface, with a yellow to orange-red rind color depending on the variety. The cheese mass is most often yellow and soft in consistency. Cheese has a specific taste and smell

Epoisse French cheese made from cow's milk with an intense strong aroma and taste. Epoisse cheese has a long history - it was loved by Napoleon and honored at the court of Louis XIV. This cheese usually matures in 2-3 months or less. During this period, it is washed by hand. The most optimal moment of maturity of Epouasse comes at the moment when its red-brown crust almost sags in the middle - then the cheese smells a little of ammonia and has an unusually spicy strong taste.

Marual According to legend, this French cow's milk cheese was invented by a monk from Marual in 960. The season for making this cheese lasts from summer to winter. Maural cheese matures within three months. During this period, it is regularly turned over and washed in salt water, which prevents the formation of white mold and vice versa allows red mold to develop. Marual's flesh is golden in color, elastic and porous. It has a pungent aroma and taste. There is also a taste of fermented fruit in the cheese.

Livarot This French cow's milk cheese was made in the 13th century in Normandy, in Livarot. Livaro cheese matures for three months, during which it is regularly immersed in salt water, which gives the cheese an orange rind. Livaro has a very pungent smell and taste. It is soft to the touch, but its flesh should not spread. A distinctive feature of true Livaro cheese is that along the edges of its orange-red rind is entwined with five thin stems of sedge. Currently, many producers of this cheese are replacing real plant stems with plastic bands.

Munster The full name of this French cow's milk cheese is Munster-Jerome. According to legend, it was invented by Benedictine monks in the Münster Valley, in Alsace. From the 16th century, Münster became a popular export item. The real French Munster has a special quality mark. It takes about 5 liters of milk to produce one pound of real Munster cheese. It matures during three months in special cellars with very high humidity and temperature C degrees. Every two days, the cheese is washed in salted water, and sometimes even in champagne, which leads to the formation of red mold on the crust. This cheese is soft, has a golden-red color, a pungent smell and a very pungent taste. Along with the ordinary Munster, there is a variety enriched with cumin. Today this cheese is also produced in Germany, Holland and other countries.

Limburgsky This is a German cheese made from cow's milk with a spicy, pungent smell and taste. Initially, it was made by monks in the Belgian province of Limburg, from where it came to Germany. Limburgsky cheese ripens from two to three months. This cheese has a burgundy rind and light yellow flesh. In terms of taste, it can be compared with the Alsatian Munster or Marual.

BLUE CHEESES WITH MOLD: characteristic A distinctive feature of these cheeses is the presence of spots of green-blue mold in the soft cheese mass, which gives the cheese a special incomparable taste. Most blue cheeses are made from cow's milk. The exception is the famous Roquefort cheese, for the manufacture of which sheep's milk is used. Milk for this type of cheese should curdle at a temperature of 30 C degrees. After that, the cheese mass is gently shaken out into a mold lined with cloth and covered with a wooden plate. Then, from time to time, the cheese circles are turned to ensure that the whey drains better. After one to two weeks, the cheese is removed from the mold and turned over periodically so that the whey continues to drain. In this way, an unboiled and unpressed cheese mass is obtained, which is then rubbed with salt and pierced with long needles with mold fungi, which contributes to the development of green-blue veins inside the cheese.

Roquefort This French cheese made from sheep's milk is the most famous blue cheese in the world. Roquefort cheese matures for at least three months in limestone caves with a special microclimate, which maintains a constant low temperature at any time of the year and a very high level of humidity. Traditionally, rye bread is used to form blue mold - its mold provokes the growth of blue mold fungi. In order for the cheese to be penetrated by this mold, it is pierced with needles - this is how mold develops in the formed channels. As a result of this, a cheese with streaks of green-blue mold is obtained. Roquefort has a special spicy spicy taste and is able to give this piquancy to any dish made using it.

Gorgonzola Like Roquefort, this Italian cow's milk cheese is the most famous blue cheese. It also matures in caves and is streaked with blue-green mold. Gorgonzola cheese matures from two to four months, and as it matures, it acquires an increasingly sharp and piquant taste.

Danablu This Danish blue cheese is made from cow's milk. This cheese is cheese industrial production and its history goes back about 80 years. It was created by Danish cheese makers as an analogue of Roquefort. Danablo cheese matures within two to three months and has a salty, pungent taste.

Fourm d'Amber French cheese made from cow's milk, which is considered one of the most delicate blue cheeses. Cheese Fourm d'Amber ripens for three months and has a spicy spicy aroma and taste.

Bleu d'Auvergne This French blue mold cheese, marked with a special quality mark, is an analogue of Roquefort. Cheese Bleu d'Auvergne has been produced since the 19th century in the Santal Mountains from cow's milk of special breeds of cows typical of that area. The cheese matures for three months in a wet cellar. Like any other blue mold cheese, it is riddled with blue-green mold veins. The cheese mass of Bleu d'Auvergne is moist, sticky and slightly loose, but should not be crumbly. The cheese has a strong pungent aroma and a spicy, not too salty taste.

Bleu de Cosse This cheese is another brother of the famous Roquefort and is marked with a special quality mark. The maturation period of Bleu de Cosse lasts from three to six months. During this period, it is stored in special cheese cellars, where a special constant microclimate is maintained. The aroma and taste of Bleu de Cosse cheese ranges from pleasantly fresh to spicy.

Bleu de Bresse This French cow's milk cheese is not a traditional blue cheese. It can be attributed to the newest varieties, since it first appeared on the market only in the 50s of the XX century. Bleu de Bresse cheese is not made from fresh, but from pasteurized milk. It has a shorter maturation period compared to other cheeses of this type - only two to four weeks. Therefore, the taste of this cheese is softer and not as sharp as other blue cheeses.

GOAT AND SHEEP'S MILK CHEESES: characteristics Cheeses of white or gray color with a special characteristic taste, which is given by goat's or sheep's milk - this is what makes such cheeses stand out in a separate group. Cheeses of this type are diverse - from fresh cottage cheese, soft with a white crust to pressed. Also cheeses of this type are known under the name: cheeses with natural edges. To obtain cheese mass, milk is heated to 30 ° C. The cheese mass is then cut into large pieces and placed in dry cellars - to eliminate excess whey. As a result, the edges of the cheese are slightly wrinkled. Over time, wrinkles become more noticeable and then a bluish-gray mold appears. At first, the fresh fruity taste of the young cheese intensifies and eventually reaches a very sharp, nutty flavor.

REPRESENTATIVES OF GOAT AND SHEEP'S MILK CHEESES Saint Maur This goat's milk cheese is made in Turin, France. It is one of the most popular goat cheeses and is protected by a special quality mark. Saint Maur cheese is black on the outside and white on the inside. It acquires such a color due to the fact that during the aging process it is periodically rolled in wood ash. It ripens within five to six weeks, when the crust becomes moldy and the color of the mass gradually changes to gray blue. St. Maur has a strong goat's milk odor, a salty taste and a lemony flavor that escalates over time. Best time for the manufacture of this cheese - from spring to autumn. Saint Maur is most delicious in spring.

Crottin de Chavignoles This French goat cheese is shaped like small heads and is protected by a special quality mark. Crotten is French for horse dung. The cheese justifies such an unappetizing name only externally, and then only after aging for four months - then it dries up to small gray heads. As a rule, Crottin de Chavignoles matures in about 14 days and its flavor ranges from fruity to nutty. The cheese has a slight specific smell of goat's milk.

Chevre This is a French cheese made from goat's milk. Its cheese mass is soft and white, but as the cheese matures and ages, it becomes harder. The taste of young Chevre is soft and tender, with time it acquires a sharper tart taste. Like other goat's milk cheeses, Chevre cheese has the distinctive aroma and flavor of goat's milk.

Chabichou du Poitou This French cheese made from goat's milk has been known in the region of Poitou since ancient times. The cheese has the shape of a small head and is covered with a bluish-white moldy crust, which turns gray over time. This cheese matures for two to three weeks in a moist cellar. The consistency of Shabishu du Poito is pasty. This cheese tastes strong, with a nutty aroma and a specific smell of goat's milk.

PROCESSED CHEESES: characteristics Cheeses of this group are characterized by a homogeneous soft texture, they are often flavored and have a pleasant taste. Processed cheeses are obtained by melting pressed cheeses of one or more varieties, with the addition of milk, butter and sour cream. Such cheeses can be simply creamy, without filler, or with various fillers - spices, spices, nuts and others.

KEY PROCESSED CHEESES Schabziger (Sap-Sago) This is a Swiss cow's milk cheese made in the canton of Glarus. Shabziger is more like a spice - when it is made, clover is added to milk and therefore it has a green color and has a herbal salty-sour taste.

Cheeses with fillers (spices, nuts, spices) Processed cheeses with fillers are produced by a variety of manufacturers, by melting hard cheeses and adding various spices, nuts and other fillers. These cheeses are common and delicacy. The difference between gourmet processed cheeses is that they are made from high-quality hard cheeses, while ordinary ones can be made from various cheeses. An example of a gourmet processed cheese is Aper Chic, packaged in special small foil molds and garnished with specially prepared nuts that become soft and blend perfectly with soft processed cheese. Also known delicacy processed cheese is Saint Julien cheese - packaged not in separate pieces, but in the form of one log with nuts. Processed cheeses are produced in various forms: in the form of a spread (spread), which is spread on sandwiches, in the form of thin plastics and in the form of triangular pieces. Processed cheese can be both natural and with various flavorings - spices, nuts, mushrooms, ham, etc.

Introduction

1.1 Milk preparation

1.2 Curdling of milk

1.5 Salting of cheeses

1.6 Ripening of cheeses

1.8 Cheese storage

2. FEATURES OF THE PRODUCTION TECHNOLOGY OF SOFT CHEESES

2.4 Fresh cheeses

2.5. Cheeses for therapeutic and prophylactic purposes

3 FAULTS OF SOFT CHEESES

3. Defects of taste and smell

3.2 Consistency defects

3.3 Drawing flaws

Conclusion

Introduction

Cheese is a food product made from milk by coagulating proteins, processing the resulting protein clot and subsequent maturation of the cheese mass. During maturation, all components of the cheese mass undergo profound changes, as a result of which flavoring and aromatic substances accumulate in it, and the texture and pattern characteristic of this type of cheese are acquired.

Among food products, cheese occupies one of the first places in terms of food and nutrition. energy value. The nutritional value of cheese is determined by its high content of protein, milk fat, as well as mineral salts and vitamins in well-balanced proportions and easily digestible form. 100 g of cheese contains 20-30 g of protein, 32-33 g of fat, about 1 g of calcium, 0.8 g of phosphorus. Cheese contains a large amount of free amino acids, including all essential ones.

An important feature of cheese as a food product is its ability to be stored for a long time. Thus, Swiss, Soviet, Dutch and other cheeses produced by traditional technology can be stored at sub-zero temperatures for several months.

Cheese production is based on an enzymatic microbiological process, the course of which depends on the physicochemical properties of milk, the composition of starter microorganisms, their ability to develop in milk, in a clot and cheese mass and conditions. technological process.

The distinctive features of soft cheese technology include:

the use of high temperature pasteurization of milk (76-80 ° C with an exposure of 20-25 s);

the introduction of high doses of bacterial starter cultures (1.5-2.5%) into pasteurized milk, consisting mainly of strains of lactic acid and aroma-forming streptococci, and for certain types cheeses - and lactic acid sticks;

increased maturity and acidity of milk before curdling and obtaining a stronger clot;

crushing the clot into large pieces (Russian camembert, naroch, tea, etc.);

no second heating (except for homemade cheese);

the production of some types of cheese fresh with the participation of only lactic acid bacteria, while others ripen with the participation of lactic acid bacteria or ripen with the participation of lactic acid bacteria, as well as molds and cheese slime microflora;

many soft cheeses, unlike hard cheeses, have a delicate, soft texture and an increased moisture content during ripening and in the finished product.

Soft cheeses are produced without maturation (1-2 days), with short maturation (5-10 days) and long-term maturation (20-45 days).

1. MAIN STAGES OF CHEESE PRODUCTION TECHNOLOGY

In general terms, the production process of rennet cheeses can be represented by the following scheme:

preparation of milk for processing;

curdling of milk;

curd and curd processing;

cheese molding and pressing;

salting cheese;

cheese maturation;

preparation of cheese for sale (packing, labeling, packaging and transportation);

storage.

1.1 Milk preparation

The purpose of the preparation is to provide the composition and properties of milk necessary for the production of cheese.

Preparation of milk for clotting includes the following technological operations: reservation and maturation of milk, its normalization, pasteurization of normalized milk, cooling to the clotting temperature, introduction of bacterial starter, calcium chloride and rennet.

Milk reservation. In factories, there is a need to accumulate milk in order to ensure the smooth operation of the enterprise. In this regard, when storing milk, measures must be taken to prevent:

reproduction of harmful microflora to a dangerous level;

changes in the composition and properties of milk that are undesirable for the quality and yield of cheese.

To ensure the above conditions, milk is subjected to cleaning in centrifugal milk cleaners to remove mechanical impurities that have a protective effect on microorganisms. After cleaning, the milk is cooled to a temperature of 2 to 8 °C and stored at this temperature. Storing milk at low temperatures is accompanied by some deterioration in the physicochemical properties of milk, part of the colloidal calcium phosphate and citrates is released from the casein micelles, which weakens the intermicellar bonds. This leads to an increase in the resistance of micelles to rennet coagulation, which is expressed in its slowdown and obtaining a flabby clot, low syneresis, and an increase in fat and protein losses.

Reduced yield and quality of cheese due to long-term storage of milk at low temperatures can be avoided in the following ways:

preliminary pasteurization of milk before cooling and storage;

thermization of milk at a temperature not exceeding 65 °C;

introduction into milk before storage of lactic acid bacteria;

introduction into milk after storage before coagulation of calcium chloride;

mixing of long-term stored milk with fresh milk.

/>The purpose of milk maturation is to improve it as an environment for the development of the microflora of starter cultures and milk-clotting enzymes.

The microflora plays a leading role in the maturation of milk, which distinguishes maturation from reservation. As a result of the development of microflora, the acidity of milk increases by 1-2 °T.

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The maturation of milk has a positive effect on its cheese qualities, the coagulation of milk by rennet is significantly improved, which ensures that a clot of the required strength is obtained and simplifies its processing.

Normalization of milk. To obtain a standard product, the raw materials are normalized. In cheesemaking, it is customary to normalize the fat content in the product in relation not to the total mass of cheese, but in relation to the mass of its dry matter (mass fraction of fat in the dry matter of cheese).

Milk pasteurization. main goal pasteurization is the reduction of the content of pathogenic and technically harmful microorganisms in milk to a level at which they, during the subsequent normal course of the technological process, cannot damage the quality of the finished product. At the same time, it should be taken into account that the condition limiting the parameters of pasteurization is the maximum preservation of the composition and physico-chemical properties of milk, which affect the yield and quality of cheese.

Unfortunately, it is not yet possible to fully fulfill these requirements, since even minimal pasteurization regimes cause changes in the protein fraction of milk.

For cheeses with a high temperature of the second heating, a pasteurization mode is adopted at 71-72 ° C with an exposure of 20-25 s.

To obtain a clot of the required density under the action of rennet, calcium salts are introduced into pasteurized milk before curdling (usually calcium chloride in the form of a 40% solution). From 10 to 40 g of crystalline CaCl2 is added per 100 kg of the normalized mixture.

Bacterial starters. In the production of rennet cheeses, a milk clot is formed under the action of milk-clotting enzymes, however important has the use of sourdough microflora when clotting milk. The microflora of starter cultures consists of specially selected types of lactic acid bacteria, which are introduced into milk after pasteurization, which destroys most of the natural microflora of milk.

Starters for cheeses with a high temperature of the second heating. This group of starters usually includes mesophilic lactic acid bacilli (L. plantarum, L. casei), which have a specific antagonistic effect on butyric bacteria, colibacilli and pathogenic microflora. In the production of cheeses with a high temperature of the second heating, which retards the growth of mesophilic streptococci, thermophilic lactic acid bacteria (Str. thermophilus, L. helveticum, L. lactis) are an indispensable component of starter cultures. Propionic acid bacteria take part in the formation of the taste, aroma and pattern of cheeses of this group. They are also introduced into the starter cultures of this group.

Introduction of nitrate salts of potassium and sodium. To prevent swelling of cheeses made from milk suspicious for the presence of gas-forming microflora, it is allowed to add chemically pure potassium or sodium nitrate salts to milk before curdling. Nitric acid salts, being unstable chemical compounds, are restored in milk, losing oxygen and turning into nitrites. Escherichia coli, in the presence of oxygen molecules in the environment, does not form carbon dioxide, hydrogen and other products of the breakdown of milk sugar, which contribute to swelling of cheeses.

Nitrites act on lactic acid bacteria to a much lesser extent, without preventing the accumulation of lactic acid, which also inhibits gas-forming bacteria. In cheese, nitrites decompose, recovering to ammonia. Therefore, the introduction of nitrate salts of potassium or sodium in quantities of 15-20 g per 100 kg of milk does not cause defects in the finished product.

Adding paint for cheese dough. Pleasant creamy yellow color of milk in summer period due to the presence in milk fat of a coloring substance - carotene. In winter, milk practically does not contain carotene, which causes its white color. The color of the cheese dough also depends on the color of milk, therefore, in winter, to give the cheese dough a pleasant yellow color, natural vegetable dyes - carotene or annatto in the form of aqueous solutions are often added to milk before curdling.

1.2 Curdling of milk

Coagulation of milk is the main method for isolating milk protein in cheese making, usually casein is released into a clot, the rest of the proteins go into whey, so they are commonly called whey proteins.

Milk coagulation can be rennet and acid. Accordingly, according to the type of curdling, cheeses are divided into rennet and sour-milk.

Rennet coagulation occurs from the effect of rennet on milk.

Rennet is introduced into a cheese-making bath with milk cooled after pasteurization to 35 ° C, to which calcium chloride and the sourdough necessary for this type of cheese are previously added.

Clotting speed is affected by:

clotting temperature;

medium pH;

the concentration of calcium salts;

dose of enzyme, etc.

Optimum action of rennet - 43-45 °C, pepsins - 40-41 °C. At temperatures below 10 °C, coagulation proceeds very slowly, it may not even occur. In cheesemaking, the rennet coagulation temperature is 28-35 °C, which is explained by the need to create favorable conditions not only for the enzyme, but also for the lactic acid microflora of the starter.

With normal acidity (20 °T) and fat content of the mixture, the coagulation temperature is 32-35 °C, with increased acidity (22 °T, which is typical in the production of soft cheeses) - 28-32 °C.

With an increase in the acidity of the mixture, the clotting temperature should be lowered by 0.5-1.5 ° C for each degree of acidity.

Increasing the dose of calcium chloride from 10 to 50 g per 100 kg of the normalized mixture increases the activity of the enzyme by 20-60%.

The rate of casein coagulation depends on the amount of rennet added. It has been established that the duration of clot formation depends on the enzyme dose in inverse proportion.

1.3 Treatment of rennet curd

The purpose of curd processing is to create conditions for the microbiological and enzymatic processes necessary for cheese production. This is achieved by partial dehydration of the clot. In the resulting cheese mass should remain a certain amount of whey with milk sugar and salts dissolved in it.

In the finished clot, lactic acid fermentation and reproduction of lactic acid bacteria introduced into milk continue. As the compaction proceeds, the structural elements of the clot approach each other, as a result of which the capillary spaces decrease and the serum contained in them is released.

The degree and rate of whey release during clot processing depend on the composition of milk, its acidity, modes pre-treatment and other factors, of which the acidity of milk is decisive.

When processing cheese grain, it is allowed to carry out additional technological operations- dilution of whey with water and partial salting of cheese in grain.

Cutting the clot and setting the cheese grain. The operation is carried out with mechanical knives-mixers. At the same time, it is necessary to ensure the production of cheese grain of the required size with its maximum possible uniformity in this indicator.

Processing of a clot of low density is carried out carefully, in slow mode. The setting of an excessively dense or rapidly compacting clot is carried out, if possible, accelerated, but without sudden movements that contribute to the formation of cheese dust.

Kneading modes should exclude sticking and caking of cheese grains, since this makes it extremely difficult to isolate whey from the inside of the formed lumps.

The duration of cutting the clot and setting the grain is on average for cheeses with a high temperature of the second heating - 20 ± 5 minutes.

The main part of the grain after setting should have the following dimensions for cheeses with a high temperature of the second heating - 6 ± 1 mm. The smaller the grain, the greater its specific surface area and the faster the whey is released from it. However, it should be borne in mind that too small grains quickly dry out, coarsen, and lose their stickiness. During molding, this part of the cheese mass concentrates on the boundary part of the cheese layer and negatively affects its closure and strength, which can later lead to the appearance of the "self-cut" defect.

In addition, with a decrease in grain size, the waste of protein fractions into the serum increases.

For the normal course of the technological process, the shape of the curd is also important. The most desirable rounded shape, in which the grain is less prone to sticking together.

Serum selection. In the process of setting the grain, when a sufficient amount of whey is released, kneading is stopped, the walls of the bath are cleaned of the remaining adherent clot and part of the whey is removed: for cheeses with a high temperature of the second heating - 15 ± 5% of the initial amount of processed milk.

Before the second heating, it is allowed to remove some more of the whey (from the initial amount of milk): 15 ± 5% - for cheeses with a high temperature of the second heating.

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It is allowed to carry out the selection of serum in one step. In this case, it is carried out after 15 ± 5 minutes of obligatory kneading after setting the grain.

Grain kneading. The grain is kneaded to a certain degree of elasticity, the end of kneading is determined by the degree of grain compaction and the increase in the titratable acidity of the whey.

The total duration of the process from the beginning of cutting to the second heating is on average 60 ± 10 minutes for cheeses with a high temperature of the second heating.

Grain, well prepared for the second heating, is characterized by elasticity, loss of initial stickiness. Slightly compressed into a ball, it does not squeeze between the fingers.

In the normal course of the lactic acid process, when the grain is kneaded, the increase in whey acidity is 1 ± 0.5 °T for cheeses with a high temperature of the second heating.

With the accumulation of lactic acid, in addition to a decrease in the electrical charge of proteins, there is a loss of calcium from the casein micelle. The loss of calcium has a significant effect on the texture of the cheese. With insufficient elimination of calcium, the cheese can acquire a too coherent solid texture, and with a significant amount, an excessive decrease in the viscosity of the cheese mass occurs.

1.4 Shaping and pressing the curd

Cheese mass molding is a set of technological operations aimed at separating the cheese grain from the whey located between the grains and forming a monolith (layer) from it, and then individual cheese heads or blocks with the required shape, size and weight.

Three main molding methods are used: from the reservoir, in bulk, in bulk.

Cheese pressing is carried out in order to compact the cheese mass, remove the remnants of free (intergranular) whey and form a closed and durable surface layer. Pressing is carried out under the action of its own weight (self-pressing) and external pressure.

During the molding and pressing of the cheese mass, microbiological processes continue, the volume of microflora increases, therefore, the active acidity of the cheese mass increases and its further dehydration occurs. At the same time, the temperature of the cheese is maintained within 18-20 °C. Lower temperatures slow down the process of lactic acid fermentation and the release of whey, which can adversely affect the quality of the finished product.

During the self-pressing process, it is necessary to periodically turn the cheese heads over in order to ensure uniform dehydration and compaction.

The duration of self-pressing is determined by the type of cheese, the technological features of the production of cheese mass, the equipment used for pressing, and can vary from 20 minutes to several hours.

For some types of cheese (Soviet, Swiss, etc.), the self-pressing stage precedes pressing; for others (self-pressing) it is the final operation of dehydration and compaction of the cheese mass.

15 minutes after the start of self-pressing, the cheeses are removed from the molds and marked, and self-pressing is continued.

The end of the self-pressing process is determined by the cessation of whey release.

Cheese is pressed in molds, tunnel presses, baropresses or mechanized pressing lines.

The duration of pressing and the specific pressing load on the cheese is regulated in technological instructions for every kind of cheese.

Pressing cheeses must be started with a minimum pressure, gradually (smoothly or stepwise) increasing it to a maximum. A sharp increase in pressure at the beginning of the pressing can lead to whey pressing and increased fat loss.

At low pressure, an increased moisture content remains in the cheese mass, which worsens the quality of the cheese.

An important condition affecting the pressing process is maintaining the temperature of the cheese mass in the range from 16 to 20 °C.

Cheese after pressing is weighed and sent to the salt department.

1.5 Salting of cheeses

The cheese is salted to give it the appropriate taste. Salting also affects the structure, consistency and quality of the product. At the same time, salt regulates microbiological and biochemical processes in cheese, influencing the formation of its organoleptic characteristics. Excessive salting sharply slows down the cheese maturation process, the cheese mass is first moistened from the surface, and then becomes dry and brittle. In case of insufficient salting, fermented cheese can be obtained.

Usually molded cheese heads are salted using several salting methods: ground salt, salt grounds, in brine, combined methods.

The main method for hard rennet cheeses is salting in a circulating solution (brine). Brine concentration - 18-20%. The duration of salting for cheeses of this group is sometimes several days.

In the production of Swiss and Soviet cheeses, three to five salting is allowed - "rubbing" of the cheese rind during the ripening process.

The duration of salting depends on the moisture content in the cheese mass and the presence or absence of preliminary salting of the cheese in the grain.

1.6 Ripening of cheeses

Cheese after pressing and salting is a rubbery mass without taste and pronounced pattern. peculiar this cheese it acquires its chemical composition and organoleptic characteristics only as a result of deep biochemical and physical changes in its components in the process of maturation.

Cheese ripening occurs under the combined action of rennet and lactic acid bacteria enzymes, which not only ferment milk sugar, but also participate in the deep transformation of milk proteins due to their enzyme systems.

When caring for cheeses with a high temperature of the second heating, they are periodically washed, the crust (salt grounds) is salted in order to keep it moist, preventing the formation of a thick crust and the development of mold and mucus on it. These cheeses are usually coated with paraffin or polymer alloys or films only after the fermentation chamber. To evenly induce a crust, cheeses of this group are turned over in the fermentation chamber approximately every 5 days, in a cold chamber - after 10. The frequency of turning also depends on the state of the cheese dough and the humidity of the room.

Cheeses on the shelves are placed evenly, at a distance sufficient for their normal blowing.

1.7 Packing, marking, packaging and transportation

Packing. For the convenience of the consumer, enterprises package mature cheeses in small portions in hermetically packed bags made of polymeric materials, in which they are sold.

Marking consists in putting on each head of cheese the production date (day, month), production mark, brew number, information. For some types of cheese, the name of the cheese is additionally applied in accordance with the regulatory documentation.

The production mark must consist of the following designations: mass fraction of fat in the dry matter of cheese (in %); number (name) of the manufacturer; abbreviated name of the region (krai, republic) in which the enterprise is located.

The shape, size, quantity and arrangement of production marks on cheese must comply with the approved regulatory documentation for specific view cheese. When packing cheese in a film, it is allowed to place a production mark on the film, or a colorful label is applied to the film with the designation of the name, cheese content in dry matter and trademark (for enterprises that have it).

Package. Cheese is shipped from the manufacturer (or from the enterprise where the cheese was ripened) in packaged form. Mature cheeses must be packed in plank boxes (according to GOST 13361) or wooden drums(according to GOST 9525), unless otherwise provided by the regulatory documentation for a particular type of cheese. For the sale of cheese within the region, territory or republic of the Russian Federation in which they are produced, and for out-of-town transportation, it is allowed to pack cheeses in cardboard boxes that meet the requirements of regulatory documentation.

When transporting cheese from factories to wholesale depots, it is allowed to use reusable containers or special containers.

Cheeses selected for packaging are weighed, the tare weight, net weight, gross weight and the number of cheeses are recorded in the accompanying documentation. At the same time, these data are indicated in the book of plumb lines. Before packing the cheese in a wooden container, it is wrapped in wrapping paper, parchment or sub-parchment.

Cheeses of one name, variety, one production date and one cooking number are placed in each box or drum. It is allowed to pack cheeses of different production dates in one box marked "combined". Containers for packaging cheeses must be clean, free from foreign odors that affect product quality. The moisture content of the wood should be no more than 20%, mold on planks and planks is not allowed. Extraneous wormholes and resin pockets are only permitted on the outside of the packaging.

Cheeses must be transported by all modes of transport in covered vehicles in accordance with the rules for the transportation of perishable goods in force for the corresponding mode of transport, and in packaged form - in accordance with GOST 21929 and GOST 24579 (with fastening of packages in accordance with GOST 21650).

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For some types of cheese, it is allowed to transport the product open by car provided that the boxes are covered with a tarpaulin or material replacing it.

1.8 Cheese storage

Cheeses are stored under the following conditions: temperature 4-0 °С and relative air humidity 85-90% or 0-8 °С and 80-85%.

Cheeses are stored on racks or packed in containers stacked on rails or pallets. A passage 0.8-1.0 m wide is left between the stacked stacks, and the ends of the container with markings on them should face the passage. Cheeses packed in containers are stored for no more than 10-15 days.

Storage of cheese together with fish, smoked meats, fruits, vegetables and other food products with a specific smell in the same chamber is not allowed.

The quality of 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 cheese without reducing its score.

2. PRODUCTION TECHNOLOGY OF SOFT CHEESE

2.1 general characteristics and classification of soft cheeses

Depending on the type of microorganisms involved in the development and maturation, soft cheeses are divided into three groups.

Group I - cheeses ripening with the participation of mucus:

cheeses ripening with the participation of lactic acid bacteria and the surface microflora of cheese mucus (Dorogobuzh, Kalinin, road, rambinas, nemunas, Bauska, Zemgalsky, etc.). Cheeses have a sharp, piquant taste, slightly ammoniacal smell. Soft oily texture

cheeses ripening with the participation of lactic acid bacteria, as well as white mold and microflora of cheese mucus developing on the surface of the cheese (Smolensk, Neuchâtel, etc.) - The taste and smell of cheeses are sharp, spicy, slightly ammoniacal, with a mushroom flavor. Soft oily texture.

Group II - cheeses ripening with the participation of mold:

cheeses that ripen with the participation of lactic acid bacteria and white mold that develops on the surface of the cheese (white dessert, Russian Camembert, etc.). The taste and smell of cheeses are sharp, spicy, peppery. Soft oily texture

cheeses that ripen with the participation of lactic acid bacteria and blue mold that develops in cheese dough (Roquefort, etc.). The taste and smell are sharp, spicy, peppery. Soft oily texture.

Group III - fresh cheeses produced with the participation of lactic acid bacteria (Adyghe, homemade, tea, blade, naroch, moale, etc.).

Soft rennet cheeses are made from highly mature milk with an acidity of 22-24°T, with the exception of fresh unripened cheeses, which require milk with an acidity of up to 20°T. In the production of fresh cheeses, the following methods of coagulation of milk proteins are used: acid, acid-rennet, thermoacid and thermocalcium.

Unlike hard cheeses, soft rennet cheeses have a high moisture content, so the grain is large (1-5 cm), using a short-term processing of cheese grain without a second heating.

During molding and self-pressing, lactic acid fermentation proceeds intensively, as a result of which, already in the first days of ripening, no milk sugar is found in the cheese mass and the pH reaches 4.2-4.5. With such acidity of the cheese mass, favorable conditions are created for the development of surface microflora.

As a result of the vital activity of the surface microflora (mold, yeast), proteolysis proceeds with the formation of alkaline decomposition products, including ammonia. This reduces the acidity of the cheese mass. By the end of ripening, the pH of the cheese mass rises to 6.0-6.5, which is the optimal value for the action of bacterial enzymes.

The ammonia released during the breakdown of the protein gives the cheeses a specific smell, and free carbonyl acids, aldehydes and ketones, formed as a result of the hydrolysis of milk fat under the action of the lipase mold enzyme, contribute to the formation of a peppery-mushroom taste. Soft cheeses are produced in small sizes with a high specific surface area, which enhances the influence of surface microflora on the cheese ripening process.

2.2 Cheeses ripened with mucus

These cheeses belong to group I.

Dorogobuzh cheese. The main indicators of the technological process for the production of Dorogobuzh cheese are as follows: the mass fraction of fat in dry matter is at least 45%; moisture after self-pressing 50-52, moisture in mature cheese 45-47; table salt in mature cheese is not more than 2.5%; the optimal pH value of the cheese: after self-pressing 5.3-5.4, after salting 5.2-5.3, mature 5.5-5.6; maturation period 1.5 months.

The scheme of the technological line for the production of Dorogobuzh cheese is shown in Figure 1. The scheme provides for two options for maturation of milk: raw and pasteurized.

Calcium chloride and 1.5-2% of bacterial starter are added to the milk prepared for clotting. The acidity of milk before curdling is 21-22 ºT. Coagulation of milk continues for 40-60 minutes at a temperature of 30-32 °C. The finished clot is cut into cubes 10-15 mm in size, which are left alone for 5-10 minutes. Then the grain is set for 10-15 minutes until a grain of 8-10 mm is obtained. After setting, the grain is kneaded for 30-50 minutes. In case of insufficient dehydration, the cheese mass is heated 1-2 °C above the initial curdling temperature. After drying the grains, 60% of whey is removed and molding is started.

The cheese is molded in bulk or in bulk on a special molding table or in group and individual forms. In the room for molding and self-pressing maintain a temperature of 15-18 ºС.

The cheese is salted in 18-20% brine at a temperature of 10-12 °C for 10-12 hours. The salted cheeses are sent to a ripening room at a temperature of 12-14 °C and a relative humidity of 92-95%. Here, the cheeses are turned over after 1-2 days, while monitoring the release of moisture. On the 6-7th day, light yellow slime appears on the cheeses, which changes to yellowish brown as it ripens. The resulting mucus is distributed evenly over the entire surface of the cheese.

From the moment of its appearance, cheeses are wiped every 3-5 days until fully ripened.

Before packaging, mature cheeses are dried indoors at a relative humidity of 85%, wrapped in parchment or foil, and labeled. Then the cheeses are wrapped in wrapping paper, placed in boxes with partitions in two rows in height. At the factory, cheese is stored for no more than 10 days at 2-8 °C.

Smolensk cheese. The main indicators of the technological process for the production of Smolensk cheese are as follows: the mass fraction of fat in dry matter is at least 45%; moisture after self-pressing 50-52, moisture in mature cheese 45-47; table salt in mature cheese is not more than 2.5%; the optimal pH value of the cheese: pressing 5.3...5.4, after salting 5.2...5.3 and mature 5.5..5.6; maturation duration 45 days.

Calcium chloride and 1.5-2% of bacterial starter are added to the milk prepared for clotting. The acidity of the mixture before coagulation is 22-24 °T. Milk is coagulated at a temperature of 30-32 ° C for 40-60 minutes until a sufficiently strong clot is obtained. The finished clot is cut into cubes with sides of 10-15 mm and kneaded for 30-45 minutes. After drying the grains, 60% of the whey is removed, the pulp is sent for molding.

Bulk molding and self-pressing are carried out in a room with a temperature of 15-18 ºС. Self-pressing lasts 8-12 hours in winter and 3-5 hours in summer.

Cheeses are salted in 18-20% brine for 10-12 hours. After salting, they are dried for 3-4 days in a well-ventilated room with a temperature of 14-15 ° C and relative humidity of 80-85%. Here, the cheeses are seeded with spores of white mold (Penic. caseicolum, Penic. camemberti), after which they are transferred to a chamber with a temperature of 11-13 ° C and a relative humidity of 92-95%, as well as moderate ventilation for maturation for 40 days. Cheeses slightly covered with mold are wiped on the 4th-5th day. In the future, the cheeses are turned over and wiped every 3-5 days. On the 6-7th day of maturation, cheese slime of light yellow color appears on the cheeses, which changes to yellow-red as it ripens.

The preparation of mature cheese for packaging and subsequent technological processes are carried out in the same way as in the production of Dorogobuzh cheese.

2.3 Cheeses ripened with mold

These cheeses belong to group II.

White dessert cheese. The main indicators of the technological process for the production of white dessert cheese are as follows: the mass fraction of fat in dry matter is at least 50%; moisture after self-pressing 70-75, moisture in mature cheese 60-65; table salt in mature cheese is not more than 2.5%; pH before salting 4.6-4.7, mature cheese 4.7-4.9; duration of maturation 8-12 days.

For the production of cheese, fresh milk with an acidity not higher than 19 ºT is used. Milk is pasteurized at a temperature of 84-85 ºС with a holding time of 20-25 s. In pasteurized and cooled to a clotting temperature of 35-38 ° C, calcium chloride solution is added at the rate of 10-30 g of dry salt per 100 kg of milk. Since the acidity of milk before curdling should be 21-22 °T, 1.5-2.0% of bacterial starter for cheeses with a low temperature of the second heating is added to the milk and kept until the necessary acidity increases.

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Milk is coagulated with an enzyme preparation for 60-90 minutes in special baths with a capacity of not more than 600 liters. White dessert cheese can be produced not only on batch equipment, but also on a flow-mechanized line for Russian Camembert cheese.

The clot is cut into cubes 30 x 30 x 30 mm in size, kept for 5-10 minutes and molded. The clot is carefully poured into molds and left for self-pressing for 18-20 hours at a temperature of 24-26°C in winter and 20-22°C in summer. Self-pressing is completed when the pH of the cheese mass is 4.6-4.7. In the process of separating the whey, the cheeses are turned over after 30-40 minutes, 1.5-2 hours and 4-6 hours after the start of self-pressing.

Cheeses are salted for 40-60 minutes in brine at a temperature of 14-15 ° C, the mass fraction of sodium chloride is 20-22%. After salting, the cheeses are seeded with Penic mold spores. caseicolum by spraying an aqueous mold wash from a spray bottle.

Then the cheeses are sent for maturation in a chamber with a temperature of 8-10°C and a relative humidity of 90-92% for 8-12 days. Ripe cheese is wrapped in varnished or laminated foil and placed in individual carton boxes.

Roquefort cheese made from cow's milk. The main indicators of the technological process for the production of Roquefort cheese from cow's milk are as follows: the mass fraction of fat in dry matter is not less than 50%; moisture after self-pressing 48-50, moisture in mature cheese 44-46; table salt not more than 5%; the optimal pH value of cheese before salting is 4.6-4.7, mature cheese is 5.6-5.8; maturation period 2 months.

Calcium chloride, 1.2% bacterial starter and 15-20% mature milk are added to the milk prepared for curdling. After adding the starter, the milk is kept at the clotting temperature until its optimal acidity rises to 23-25 °T, and Penic mold spores are added. rogueforti. Dry mold powder is diluted with pasteurized water at the rate of 3-4 g of powder per 100 kg of milk and introduced into the bath through two layers of gauze. Milk coagulates at a temperature of 30-35 ° C, the duration of coagulation is 50-80 minutes.

The clot is cut into cubes with an edge of 1.5 cm, kept for 10 minutes, then carefully kneaded with interruptions for 3-5 minutes every 10-15 minutes. If the clot is strongly cooled during clotting, the cheese mass in the baths is heated by 1-2 ° C above the clotting temperature. 5-10 minutes after the end of kneading, 60% of the whey is removed, the remaining pulp is sent to the whey separator.

The cheese grain enters the molds installed on the molding mobile table, covered with a double layer of sickle. The molding process lasts 10-15 minutes. After molding, the cheeses are transferred to a warm compartment with a temperature of 18-20 ºС and a relative humidity of 90-95%. The cheese stays in the warm compartment for 24-36 hours. Then the cheeses are washed from a hose with drinking water, removing mold from the surface.

Cheeses are weighed and salted in 20% brine at a temperature of 8-10 °C for 4-5 days. After salting, they are kept in the salting department for 3-5 days, then they are pierced for the rapid and uniform development of the introduced mold. Before piercing, the mucus is removed from the surface of the cheeses by washing the cheeses with a weak brine or slightly scraping off a layer of mucus no more than 0.1-0.2 mm thick from a flat surface with a knife to prevent loss of salt (the mucus is not scraped off the side surface). On each head of cheese, 40 through punctures are made, evenly spaced over the entire surface, except for a strip along a circumference 2 cm wide.

After piercing, the cheeses are sent to a chamber with a temperature of 6-8 ° C and a relative humidity of 92-95% with a constant influx of fresh cold air (4-5 air changes per day are used). When ripe, the cheeses are placed on the side surface at a distance of 2-3 cm from one another. They are rolled 90° daily to keep their shape and ensure proper maturation. Mold develops inside the cheese 15-20 days after piercing. In the process of aging cheeses in the ripening chamber, reddish mucus and mold appear on their surface, which are removed 2-3 times: the first time 15-20 days after piercing, then as mucus forms. After the first removal of the mucus, if the mold develops well inside the cheese, the punctures are closed and the cheeses are placed on a flat side.

To obtain a cheese with a pronounced peppery taste, a specific smell and a delicate texture, cheeses at the age of 30-40 days are wrapped in foil or packaged in film and kept until conditioned maturity in a room at a temperature of 3-5 ºС and a relative humidity of 88-90% . The use of foil or film poviden simplifies the care of cheese, protects it from excessive drying and oxidation, and retains volatile substances formed during ripening.

Packaging and labeling of Roquefort cheese is carried out in the same way as in the production of Smolensk cheese. At the factory, ripened cheese is stored for no more than 15 days at a temperature of 2-5 ° C and a relative humidity of no more than 85% in packaged form (in foil).

2.4 Fresh cheeses

These cheeses belong to the III group.

Adyghe cheese. The main indicators of the technological process for the production of Adyghe cheese are as follows: the mass fraction of fat in dry matter is at least 45%; moisture not more than 60; table salt not more than 2%.

Adyghe cheese is produced from normalized pasteurized milk with an acidity of not more than 21 °T by acid coagulation of milk proteins. Coagulation of milk is carried out with acid whey, followed by special treatment of the resulting clot.

Acid whey is obtained from fresh filtered whey, which is stored in a container until the acidity increases to values of 85 ... 100 "T. To accelerate the increase in acidity, up to 1% of the starter prepared on the cultures of the Bulgarian stick or L. helveticus is added to the whey.

In normalized milk pasteurized to 93-95 ° C, acid whey is added in the amount of 8-10% of the milk mass. The whey is poured carefully, in small portions, along the edges of the curd maker. The resulting flocculent clot is kept at a temperature of 93-95 ° C for up to 5 minutes. Serum should stand out yellowish-greenish in color with an acidity of 30-33 ºT.

The cheese mass that has floated to the top is laid out with a mesh bucket on a long handle in conical wicker baskets or other forms, while draining the whey from the bath. To avoid burning the protein, the whey from the bath is not completely removed. Cheese in molds is subjected to self-pressing for 10-16 minutes. During this time, the cheese is turned over once, shaking the mold slightly. After self-pressing, the cheese is transferred into metal molds and at the same time salted with dry common salt using a dispenser - 15 g each on the upper and lower surfaces.

For salting and drying, cheese in molds is sent to a chamber with a temperature of 8-10 ° C, where it is kept for no more than 18 hours, while being turned over 1-2 times. The finished product is packed in parchment, subparchment, cellophane or polymer films and sent for sale.

The duration of storage of Adyghe cheese at the manufacturing plant after the end of the technological process should not exceed 3 days.

Cheese soft combined without ripening. A mixture of skimmed milk and soy drink in a ratio of 4:1 is used as a raw material. Protein coagulation is carried out by thermal acid or thermal calcium method. During thermal acid coagulation (Ideal cheese), the mixture is heated to 90 °C and milk whey with an acidity of 130-140 ºT is added. During thermocalcium coagulation (Novinka cheese), the mixture is heated to 95 ºС and a 40% aqueous solution of calcium chloride is added at the rate of 200 g of anhydrous salt per 100 kg of the mixture. Salting of cheese is carried out in grain after removal of 65-70% of whey. Sodium chloride is added at the rate of 1.5 kg of salt per 100 kg of the mixture.

Cheeses are molded hot, followed by self-pressing of the cheese mass for 4-6 hours at 16-20°C.

The resulting cheeses have a specific taste and smell. In order to improve the taste, garlic is used in the amount of 0.6 kg per 100 kg of the mixture and dill - 0.3 kg per 100 kg of the mixture.

The mass fraction of moisture in the finished product with various methods of coagulation is 63-65% with thermal acid and 64-66% with thermal calcium.

Cheeses are stored for no more than 6 days at a temperature of 2-4 °C.

2.5 Cheeses for therapeutic and prophylactic purposes

At present, technologies have been developed for cheeses with therapeutic and prophylactic properties; the latter are achieved by using starters containing, in addition to lactococci, specially selected lactic acid bacilli and bifidobacteria, and using therapeutic and prophylactic salt with a low content of sodium chloride for salting cheeses.

Cheeses for therapeutic and prophylactic purposes ("Aibolit", Slavic, acidophilic, bifilin) are soft cheeses without ripening. Chemical composition of these cheeses is presented in table 1.

Cheeses "Aibolit" and Slavic are produced using skimmed milk and buttermilk as raw materials, with the use of bifidobacteria, acidophilus bacillus and L. plantarum sticks as part of bacterial starter cultures, and therapeutic and prophylactic salt for salting cheese. In the production of Aibolit cheese with chicory, sugar is used as a flavor filler. Cheeses acidophilus and bifilin are produced from normalized and pasteurized milk using the acid-rennet method of protein coagulation. Pasteurization of normalized milk is carried out at a temperature of 76 ± 2 °C with an exposure of 22 ± 3 s or at 84 ± 2 °C without exposure. Activated starter prepared from dry concentrates "Bifilakt-A" for acidophilic cheese in the amount of 5 ± 1% and "Bifilakt-D" for bifilin cheese in the amount of 2 ± 1%, milk-clotting enzyme and calcium chloride are added to the milk cooled to the clotting temperature.

Table 1 - Chemical composition of cheeses "Aibolit", Slavic, acidophilic, bifilin

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Mass fraction, %

fat in dry matter, not less than

moisture, no more

sodium chloride

"Aibolit"

"Aibolit with chicory"

Slavic

acidophilus

Bifilin

The duration of milk coagulation for bifilin cheese is 80 min. The finished clot is cut, the grain is set, a part of the whey is selected and a complete salting is carried out in the grain, salt is added at the rate of 150 g per 100 kg of milk. Then the molding and self-pressing of the cheese is carried out for 17 ± 1 h, after which it is packaged and labeled. Cheeses are stored at a temperature of 6 ± 2 °C for no more than 8 days.

3. FAULTS OF CHEESES

With a qualitative assessment, soft cheeses are not divided into varieties. In this case, the conformity or non-compliance of the quality and composition of the product with the requirements of regulatory and technical documentation is established. In case of non-compliance of the quality of the product with the requirements of normative and technical documentation, the cheese is not subject to acceptance and delivery. It is sent for industrial processing.

When evaluating cheeses, defects in taste and smell, texture, pattern, color can be detected.

3.1 Defects of taste and smell

The bitter taste of cheese acquires mainly due to the accumulation of a large number of polypeptides in it. This occurs when the process of proteolysis is disturbed due to certain deviations in technology. A decrease in the ripening temperature, an excessive increase in acidity in cheeses, an increase in the content of sodium chloride - all this leads to a sharp slowdown in the development of lactic acid bacteria and, consequently, to a decrease in the number of proteolytic enzymes and a decrease in their activity.

The reason for the bitter taste may be the processing of milk for cheese from cows with mastitis, or containing bitter substances of plant origin. In all cases, milk should be carefully sorted and the established technological regimes for cheese production should be observed.

Sour taste. It is typical for all cheeses produced with a low temperature of the second heating. Sometimes it is expressed very strongly and is regarded as a vice. The main reason for the formation of a sour taste is the accumulation of excess lactic acid in the cheese. This occurs during the processing of milk of increased maturity, the introduction of too large a dose of bacterial starter, an excessively high initial moisture content of the cheese, and insufficient dilution of the whey with water. To avoid this defect, it is necessary to monitor the preparation of mature milk and regulate the level of lactic acid fermentation during the production of cheese.

Musty taste and smell. In hard pressed cheeses, this defect is most often due to the development of surface microflora, especially mucus. Mucus microflora has a high proteolytic activity. Proteolysis is accompanied by the formation of a large amount of ammonia, which penetrates the cheese and gives it a musty taste and smell. The development of surface microflora is facilitated by high humidity and acidity of the cheese mass, the increased relative importance of air, and poor care of the cheese during the ripening process.

Musty taste and smell may be due to the development of gas-forming microflora (yeast, E. coli). To prevent this defect, it is necessary to strictly observe sanitary and hygienic conditions, regulate humidity and acidity in the process of cheese making, ensure careful care of the cheese and the necessary relative humidity during cheese ripening.

Insufficient taste and smell. The defect appears due to the slow development of microbiological and biochemical processes in the cheese. This is due to a number of reasons: insufficient moisture content in cheese, excessive dilution of whey with water, high acidity, excess sodium chloride content, maturation of cheeses at low temperatures, etc. .

3.2 Consistency defects

Solid consistency. In pressed cheeses with a low temperature of the second heating, this defect is most often caused by insufficient moisture content in the cheese. This drawback can be eliminated by lowering the temperature of the second heating and using partial salting in the grain.

The hard texture in cheeses with a high temperature of the second heating may be a consequence of the slow development of microbiological and biochemical processes, when the accumulation of soluble proteolysis products is insufficient. In this case, active cultures of lactic acid bacteria should be used and protective coatings should be applied to cheeses at earlier stages of its ripening, and oversalting of the cheese should not be allowed.

A crumbly consistency is formed due to the excessive development of the lactic acid process. At the same time, as a result of intensive accumulation of lactic acid, the elimination of calcium from casein micelles increases and its hydrophilic properties deteriorate. To prevent defect, it is necessary to regulate the level of lactic acid fermentation by adding water during grain processing and carry out partial salting of the cheese mass in the grain.

Prickly consistency (self-piercing). The defect lies in the cracking of the cheese mass and the formation of cracks of various sizes. This is due to the lack of elasticity of the cheese dough with a lack of calcium associated with casein. With the accumulation of gaseous products in such cheeses, eyes are not formed, and instead of a gradual deformation of the cheese mass in places where gases accumulate, the cheese cracks. The reason is the accumulation of excess acid with excessively developed lactic fermentation due to the use of large doses of bacterial starter with increased acid formation activity.

The cause of the defect may be delayed gas formation in the cheese. In this case, the gas pressure necessary for the formation of a pattern is created after the cheese mass loses its elasticity (due to the penetration of sodium chloride into the cheese and its interaction with casein).

To prevent a defect, it is necessary to ensure timely gas formation in the cheese, to maintain the necessary temperature and humidity conditions in the ripening chambers.

Rubbery texture. It is caused by insufficiently developed lactic acid fermentation in cheese, when an excess of calcium associated with protein is formed at a low content of lactic acid. To prevent defect, it is necessary to increase the dose of the starter, lengthen the time of clotting and clot processing, and do not dilute the whey with water.

Smearing consistency. The defect occurs at high humidity of the cheese mass. To eliminate the defect, it is necessary to increase the drying of the grain during processing.

3.3 Drawing flaws

A mesh, ragged and spongy pattern is formed as a result of excessive gas formation during the development of harmful microflora in cheeses (E. coli, yeast and butyric acid bacteria). The reasons are the use of bacterially contaminated milk, insufficiently effective pasteurization, secondary contamination of milk and cheese mass with harmful microflora, the use of low-active bacterial starter, excessively low acidity of cheese, salting and maturation of cheese at elevated temperatures, etc.

Continuation
--PAGE_BREAK--

To eliminate the defect, it is necessary to strictly observe the sanitary and hygienic conditions of production and the mode of pasteurization of milk, use antagonistic starter cultures and bacterial preparations, salt and ripen the cheese at a low temperature.

Absence of a drawing. This defect in cheesemaking is called “blind drawing”. It is caused by delayed gas formation in cheese and is most often due to insufficient development of aroma-forming lactic streptococci (when producing cheeses with a low temperature of the second heating) or propionic acid bacteria (when producing cheeses with a high temperature of the second heating). The reasons for the delayed gas formation are the low temperature of salting and ripening of cheese and the excessive content of sodium chloride in the cheese. Especially unfavorable effect on gas formation is the excessive introduction of sodium chloride during partial salting of cheese in the grain. To eliminate the defect, it is necessary to strictly monitor the modes of salting and ripening of cheese.

3.4 Defects in color and appearance

Uneven coloring of cheese dough (white spots). The defect is caused by heterogeneous processing of cheese grain, uneven distribution of bacterial starter. To prevent a defect, it is necessary to introduce the starter into milk through a strainer, mix the mixture well before curdling, put grains of the same size, and prevent grains from clumping during processing.

White test. Appears in salted cheeses, made in winter or from milk with high acidity.

Subcortical mold. It develops in cheeses with a poorly closed surface during pressing, which is due to insufficient pressure and short pressing time, rapid cooling of the cheese surface, excessive drying of the cheese grain, etc. It contributes to its development and the formation of cracks on the surface of the cheese due to its deformation after salting, and also slow rinsing of the cheese or damage to it during washing.

To eliminate the defect, it is necessary to pre-press the layer under a layer of whey, re-press the cheese, monitor the air temperature during molding and pressing the cheese, carefully handle the cheeses when they are stacked on racks during washing, apply coatings during cheese ripening, which include substances that delay mold growth.

Conclusion

Cheese is a highly valuable food product containing a large amount of easily digestible complete proteins, milk fat, various salts and vitamins.

Each type of cheese has its own technological features, which ultimately determine the specifics of the finished product.

The microflora used in the production and maturation of cheeses determines the type and characteristics of soft cheeses, determines the direction of microbiological, biochemical (enzymatic) processes occurring in milk, cheese mass, affects the formation of taste and aroma of cheese, its physical and chemical composition.

Depending on the method of coagulation of milk when obtaining a clot, soft cheeses are divided into rennet, rennet and acid (fermented milk).

When developing ripening soft cheeses in the first 2-3 days. a large amount of lactic acid accumulates in the cheese mass, which subsequently delays the development of lactic acid bacteria. Therefore, further accumulation of bacterial enzymes in the cheese mass by lactic acid microflora involved in the maturation of cheeses is possible only with a significant decrease in the acidity of the cheese mass under the influence of cultural molds and microflora of cheese slime developing on the surface of cheeses, and for Roquefort - the development of cultural mold Pen. roqueforti in cheese dough.

Soft cheeses are molded by pouring a coarsely cut into pieces clot or large grain directly into group perforated molds. The whey is separated as a result of self-pressing, and only when producing certain types of cheese, weak pressing is used (pressure 1-5 kPa).

List of used literature

Drummers N.V. Dairy business. - 2nd ed., revised. and additional M.: Agropromizdat, 1990. - 351 p., ill. (Textbooks and textbooks for students of higher educational institutions).

Bredikhin S.A. Technology and technology of milk processing / S.A. Bredikhin, Yu.V. Kosmodemyansky, V.N. Yurin. - M .: Kolos, 2003. - 400 p.

Galat B.F. Milk: production and processing / B.F. Galat, V.I. Grinenko, V.V. Zmeev: Ed. B.F. Galat.- Kharkov, 2005. - 352p.

Kuznetsov V.V. Handbook of dairy production technologist. Technologies and formulations T.3. Cheese / V.V. Kuznetsov, G.G. Shiler; Under total ed. G.G. Shiler. - St. Petersburg: GIORD, 2003. - 512 p.

Technology of milk and dairy products / G.V. Tverdokhleb, Z.Kh. Dilanyan, L.V. Chekulaev, G.G. Schiller.- M.: Agrohimizdat, 1991. - 463p.

Krus G.N. Technology of milk and dairy products / G.N. Krus, A.G. Khramtsov, Z.V. Volokitina, S.V. Karpychev; Ed. A.M. Shalygina. – M.: KolosS, 2007. – 455 p.

Technological bases for the production and processing of livestock products: Tutorial/ Compiled by: prof. N.G. Makartsev, prof. L.V. Toporova, prof. A.V. Arkhipov; Ed. IN AND. Fisinina, N.G. Makartsev. - M .: Publishing house of MSTU im. Bauman, 2003. - 808 p.

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Contents Introduction Chapter 1. The origins of cheese making. Chapter 2. The main stages of biotechnological production of cheese. 2.1 Requirements for milk for cheese making. 2.2 Main stages of cheese production. 2.3 Preparation of milk. 2.4 Coagulation of milk. 2.5 Treatment of rennet clot. 2.6 Molding and pressing of cheese mass. 2.7 Salting of cheeses. 2.8 Ripening of cheeses. 2.9 Packing, marking, packing and transportation. 2.10 Cheese storage. Conclusion List of used literature

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Introduction Cheese is a food product made from milk by coagulating proteins, processing the resulting protein clot and subsequent maturation of the cheese mass. An important feature of cheese as a food product is its ability to be stored for a long time. Thus, Swiss, Soviet, Dutch and other cheeses produced by traditional technology can be stored at sub-zero temperatures for several months. Cheese production is based on an enzymatic and microbiological process, the course of which depends on the physicochemical properties of milk, the composition of the starter microorganisms, their ability to develop in milk, in the clot and cheese mass, and the conditions of the technological process.

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Chapter 1. The origins of the development of cheese making. Cheese is an ancient product. The history of its production goes back to the era when hunters began to tame wild animals, such as the tour, from which all currently known breeds of cattle originated. An ancient man discovered that if sour milk is squeezed out, a rather dense mass remains, which, after drying, can be stored. This kind of cheese is still being made in some places in the East and Africa.

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In the writings of the ancient Greek thinker Aristotle, one can find the most significant thing that was known at that time about the processing of milk, and, in particular, about the production of cheese - he described the technique of curdling milk and making cheese.

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In ancient Rome, the range of cheeses produced was already quite diverse at that time: cheese like cottage cheese, salted and unsalted, with wine and honey, with spices, soft homemade curds for fresh consumption and hard cheese that could withstand transportation overseas, etc. Cheese was stored in brine or stuffed into tarred barrels and filled with grape juice, the lids of which were covered with plaster. In those days, smoked cheese was already known, as well as hard cheese dried in the sun, which was grated before use.

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The Helvetians in the Swiss Alps have perfected their hard cheese making skills. Shepherds-cheese makers went to the mountains for several months, where they found a way to make the most rational use of milk - they began to cook large cheese: in the manufacture of one circle, the daily milk yield from several dozen cows left. Milk was processed in boilers, under which a fire was laid out (this is how the terms “cheese making”, “first heating” arose), the resulting clot was crushed and mixed with the trunk of a young Christmas tree with branches, and the cheese was pressed under stones. Such cheese matured for a long time, it did not need to be sent to the valleys often. This is how Emmental cheese appeared, weighing from 60 to 130 kg, ripening for more than six months and perfectly enduring transportation. Soft cheese remained a favorite variety in the plains, especially in the north and east of France, as well as in what is now Belgium, where the Franks from the Rhine and Main region settled. It was here that Brie and Camembert cheese varieties, so popular all over the world, were born. Cheese Camembert and Brie

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The solution to the problem of extending the shelf life of food was obtained thanks to the work of the chemist Justus von Liebig (1803-1873) and the French chemist and bacteriologist Louis Pasteur (1822-1895). Pasteur proved that exposure to high temperatures kills microorganisms and developed a method for pasteurization. This paved the way for extending the shelf life of liquids, including milk. As a result, it became possible to produce high-quality cheese industrially.

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The famous scientist Ilya Ilyich Mechnikov (1845-1916) improved the method of pasteurization while studying lactic acid bacteria. Irish physicist John Tyndall's discovery of heat-resistant spores led to the development of commercially produced rennet. Cheese equipment was also improved, large milk processing enterprises began to appear, where centrifuges were used to remove cream.

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Chapter 2. The main stages of biotechnological production of cheese. 2.1 Requirements for milk for cheese making. The most essential requirements for cheese suitability are: - normal chemical composition; - lack of antibiotics, residues of medicinal preparations and plant protection products; - normal, rennet clotting of milk; - normal acidity of milk; - the minimum content of butyric bacteria; - chemical and microbiological stability of milk.

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The cheese suitability of milk is crucial the following factors: - normal feeding of dairy cattle, especially undesirable abundant feeding with silage, root crops, bagasse, bard; - the quality of water on the farm, which should be clean, odorless and tasteless; - health and maintenance in normal conditions of cows; - animal care and milk production hygiene; - qualification, health and accuracy of personnel; - fast primary processing of milk and cleanliness of equipment. Only in exceptionally favorable cases, the quality of milk fully meets all the above requirements. More often, milk has to be processed before production: cleaned, left for maturation, pasteurized, normalized.

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2.2 Main stages of cheese production. Regardless of the class of cheese and the volume of processed milk, cheese production includes the following stages of the process: preparation of milk for processing; curdling of milk; curd and curd processing; cheese molding and pressing; salting cheese; cheese maturation; preparation of cheese for sale (packing, labeling, packaging and transportation); storage.

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Designations of pipelines: 1 - raw milk; 6 - thermized milk; 11 - raw skimmed milk; 12 - pasteurized skimmed milk; 13 - unpasteurized normalized mixture for cheese; 14 - pasteurized normalized mixture for cheese; 15 - cheese grain; 16 - cheese; 20 - cheese whey; 21 - cream; Equipment: 1 - air separator; 2 - filters; 3 - counting and measuring device; 4 - cooler; 5, 7, 10 - reservoirs; 6 - lamellar pasteurization and cooling unit with a milk purifier separator; 8, 11 - plate pasteurization and cooling units; 9 - cream separator; 12 - cheese maker; 13 - whey separator; 14 - table for cheese molds; 15 - cheese press; 16 - container for cheeses; 17 - salt basin; 18.20 - racks for cheeses; 19 - apparatus for packing cheese under vacuum; 21 - scales.

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2.3 Preparation of milk. The purpose of the preparation is to provide the composition and properties of milk necessary for the production of cheese. Preparation of milk for clotting includes the following technological operations: reservation and maturation of milk, its normalization, pasteurization of normalized milk, cooling to the clotting temperature, introduction of bacterial starter, calcium chloride and rennet.

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Milk reservation. In factories, there is a need to accumulate milk in order to ensure the smooth operation of the enterprise. In this regard, when storing milk, it is necessary to take measures to prevent: the reproduction of harmful microflora to a dangerous level; changes in the composition and properties of milk that are undesirable for the quality and yield of cheese. To ensure the above conditions, milk is subjected to cleaning in centrifugal milk cleaners to remove mechanical impurities that have a protective effect on microorganisms. Fig. (Horizontal type milk reserve tank).

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Milk maturation. In the case when milk enters the enterprises immediately after receiving it on farms, it must be subjected to maturation. Freshly milked fresh milk has bactericidal properties and is not suitable for cheese making, as it is an unfavorable environment for the development of microorganisms, it does not coagulate well with rennet, and forms a flabby, poorly separating whey clot. The purpose of milk maturation is to improve it as an environment for the development of the microflora of starter cultures and milk-clotting enzymes. The microflora plays a leading role in the maturation of milk, which distinguishes maturation from reservation.

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Fig. (Installation is intended for receiving the normalized milk and cream) Normalization of milk. To obtain a standard product, the raw materials are normalized. In cheesemaking, it is customary to normalize the fat content in the product in relation not to the total mass of cheese, but in relation to the mass of its dry matter (mass fraction of fat in the dry matter of cheese). The fat content in the dry matter of cheese depends on the ratio between fat and protein, the degree of their use, the ratio between the different fractions of milk proteins, the degree of curing of the cheese and the breakdown of protein substances during maturation.

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Rice (Pasteurization and cooling plant with a capacity of 15 t / h for milk). Milk pasteurization. The main purpose of pasteurization is to reduce the content of pathogenic and technically harmful microorganisms in milk to a level at which they, during the subsequent normal course of the technological process, cannot damage the quality of the finished product. At the same time, it should be taken into account that the condition limiting the parameters of pasteurization is the maximum preservation of the composition and physico-chemical properties of milk, which affect the yield and quality of cheese. For cheeses with a high temperature of the second heating, a pasteurization mode is adopted at 71-72 ° C with an exposure of 20-25 s.

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Introduction of calcium chloride. As a result of pasteurization of milk, the balance between different forms of calcium salts is disturbed, as a result of which its ability to coagulate with rennet is sharply reduced. To obtain a clot of the required density under the action of rennet, calcium salts are introduced into pasteurized milk before curdling (usually calcium chloride in the form of a 40% solution). From 10 to 40 g of crystalline CaCl2 is added per 100 kg of the normalized mixture. Bacterial starters. The microflora of starter cultures consists of specially selected types of lactic acid bacteria, which are introduced into milk after pasteurization, which destroys most of the natural microflora of milk.

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Introduction of nitrate salts of potassium and sodium. Nitric acid salts, being unstable chemical compounds, are restored in milk, losing oxygen and turning into nitrites. Escherichia coli, in the presence of oxygen molecules in the environment, does not form carbon dioxide, hydrogen and other products of the breakdown of milk sugar, which contribute to swelling of cheeses. Nitrites act on lactic acid bacteria to a much lesser extent, without preventing the accumulation of lactic acid, which also inhibits gas-forming bacteria. In cheese, nitrites decompose, recovering to ammonia. Therefore, the introduction of nitrate salts of potassium or sodium in quantities of 15-20 g per 100 kg of milk does not cause defects in the finished product. Adding paint for cheese dough. The pleasant creamy-yellow color of milk in the summer is due to the presence of a coloring matter in milk fat - carotene. In winter, milk practically does not contain carotene, which causes its white color. The color of the cheese dough also depends on the color of milk, therefore, in winter, to give the cheese dough a pleasant yellow color, natural vegetable dyes - carotene or annatto in the form of aqueous solutions are often added to milk before curdling.

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2.4 Coagulation of milk. Coagulation of milk is the main method for isolating milk protein in cheese making, usually casein is released into a clot, the rest of the proteins go into whey, so they are commonly called whey proteins. Milk coagulation can be rennet and acid. Accordingly, according to the type of curdling, cheeses are divided into rennet and sour-milk.

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Cheese maker model "SI - 15.0" allows you to coagulate milk.

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2.5 Treatment of rennet clot. The purpose of curd processing is to create conditions for the microbiological and enzymatic processes necessary for cheese production. This is achieved by partial dehydration of the clot. In the resulting cheese mass, a certain amount of whey with milk sugar and salts dissolved in it should remain.

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Serum selection. In the process of setting the grain, when a sufficient amount of whey is released, kneading is stopped, cleaned in presses, baropresses or mechanized pressing lines. The duration of pressing and the specific pressing load on the cheese is regulated in the walls of the bath from the remaining adherent clot and part of the whey is removed: for cheeses with a high temperature of the second heating - 15 ± 5% of the initial amount of processed milk.

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Grain kneading. The grain is kneaded to a certain degree of elasticity, the end of kneading is determined by the degree of grain compaction and the increase in the titratable acidity of the whey. The total duration of the process from the beginning of cutting to the second heating is on average 60 ± 10 minutes for cheeses with a high temperature of the second heating.

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2.6 Molding and pressing of cheese mass. Cheese mass molding is a set of technological operations aimed at separating the cheese grain from the whey located between the grains and forming a monolith (layer) from it, and then individual cheese heads or blocks with the required shape, size and weight. Three main molding methods are used: from the reservoir, in bulk, in bulk. Cheese pressing is carried out in order to compact the cheese mass, remove the remnants of free (intergranular) whey and form a closed and durable surface layer. Pressing is carried out under the action of its own weight (self-pressing) and external pressure.

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2.7 Salting of cheeses. The cheese is salted to give it the appropriate taste. Salting also affects the structure, consistency and quality of the product. At the same time, salt regulates microbiological and biochemical processes in cheese, influencing the formation of its organoleptic characteristics. Excessive salting sharply slows down the cheese maturation process, the cheese mass is first moistened from the surface, and then becomes dry and brittle. In case of insufficient salting, fermented cheese can be obtained. Usually molded cheese heads are salted using several salting methods: ground salt, salt grounds, in brine, combined methods.

Education Agency of the Russian Federation

Russian State

Trade and Economic University

Saratov Institute (branch)

Control work on the discipline:

"Commodity research and examination of food products"

COMPLETED:

3rd year student of TEF

Specialty: "Economics and

enterprise management"

CHECKED:

SARATOV-2007

Introduction

Main part

1. Hard rennet cheeses. Classification. Factors that form the specific features of cheeses. Range. Quality indicators. Defects, storage (GOST 7616-85)

2. Maintaining the quality of confectionery

Conclusion

Bibliography

Introduction

Nutrition is one of the most important social problems. Human life, health and work are impossible without good food. According to the theory of balanced nutrition, the human diet should contain not only proteins, fats and carbohydrates in the required amount, but also substances such as essential amino acids, vitamins, minerals in certain proportions that are beneficial to humans. In the organization of proper nutrition, the 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 purpose of this control work- consider the range and factors that form the specific features of hard rennet cheeses. Indicators of their quality, defects, storage conditions. I will also consider the conditions for maintaining the quality of confectionery products.

1. Hard rennet cheeses. Classification. Factors that form the specific features of cheeses. Range. Quality indicators. Defects, storage (GOST 7616-85)

Compared to other dairy products, cheese has the highest nutritional value, as it contains high-grade protein substances (about 25%) and milk fat (about 30%) in a concentrated form. 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 the lactic acid microflora that takes part in the maturation of cheeses. The protein substances of cheese are easily digested, since during the ripening process they are converted into simpler and more easily soluble compounds. The assimilation of cheese is also facilitated by its high taste properties.

Cheese can be used not only as a highly nutritious, but also as a dietary product. The Institute of Nutrition of the Academy of Medical Sciences of the Russian Federation recommends the consumption of cheese in the amount of 6.6 kg per person per year.

Cheese is obtained by coagulation of milk proteins, further processing of the clot in order to dehydrate it and subsequent maturation of the cheese mass. Cheeses are distinguished by the way milk is coagulated. rennet and fermented milk. Most of the cheeses produced by the industry belong to rennet, in the manufacture of which milk is coagulated with the help of rennet. During the production of sour-milk cheeses, milk proteins coagulate under the action of lactic acid. Sour-milk cheeses are produced in small quantities, they include green cheese.

Rennet cheeses, depending on the technological features, are divided into solid, soft and brine.

Processed cheeses are obtained by processing rennet cheeses with the addition of salts - melters, fillers, and sometimes spices.

/>/>/> According to the content of fat in dry matter, cheeses are 50% and 45% cheeses. Low-fat cheeses are also produced: 30% and 20%.

Hard cheeses are the most extensive group of cheeses, which include many traditional types, such as 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 is selected, with good technological properties, 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 extraneous 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 added to it.

To coagulate milk, a starter from specially selected types of lactic acid bacteria is introduced into it, and then rennet powder is added, under the action of which a strong clot is formed. The clot is cut into cubes, each of which, as the whey is released, shrinks and turns into a cheese grain (soft protein lumps) about 8 mm in size. The grain is mixed and then reheated. Cutting the curd, stirring the curd and then heating the curd accelerates the release of whey. The cheese grain remains at the bottom of the bath and forms a cheese layer. Due to some stickiness of cheese grains, the layer soon acquires a porous, but rather coherent structure, although it is porous. It is cut into pieces, the size and shape of which correspond to the future head of cheese. Each piece of the layer is carefully put into metal molds, pre-wrapped with calico napkins, and in the molds they are transferred for pressing.

By new technology Some cheese heads may be shaped in bulk. In this case, the cheese grain is poured into special metal molds with holes for whey to drain.

Cheeses in molds are pressed under high pressure on hydraulic presses for several hours. After pressing, the cheese heads acquire sufficient density and are sent for salting by rubbing with salt or immersing them in a bath with a saturated sodium chloride solution.

After salting, the heads are dried on racks and transferred to the cellars for maturation. The cheese ripens in cool cellars at a temperature of 10 - 15°C and a relative humidity of 90 - 95%. Under these conditions, biochemical processes normally proceed in cheeses, and high air humidity helps to reduce losses associated with their drying.

Under the action of rennet and enzymes of lactic acid bacteria in cheese, the complex substances that make up the protein clot break down into simpler and more easily digestible substances. In mature cheese, protein breakdown products accumulate: peptones, polypeptides, free amino acids, carbon dioxide, ammonia, etc. Due to the increase in the content of soluble substances, a characteristic cheese taste is formed. The presence of carbon dioxide and ammonia gives the cheese a pleasant pungency. The texture of the cheese becomes elastic. A pattern appears when carbon dioxide accumulates in the cheese mass, which pushes the cheese grains apart and forms empty cavities - eyes.

During the ripening period, the heads on the racks are periodically turned over to give them the correct shape. The mold that appears on the surface of the heads is removed by wiping with dry rags, and once every two weeks the heads are washed in warm water and the mold that has grown into the surface is removed with brushes.

Approximately 30 days after the start of ripening, a dry, smooth crust forms on the heads. To protect against drying out and the development of mold, the cheese heads are waxed, lowering them (by 1 - 2 sec) into the molten paraffin mixture.

In the manufacture of rindless cheeses, the heads are wrapped in a polymer film immediately after production, which shrinks when heated and adheres tightly to the surface of the cheese. In the film, cheeses ripen and are stored.

Cheeses are marked by pressing casein or plastic numbers into the cheese dough, indicating the date and month of cheese production. In addition, a production mark is applied to the cheese with the following data: percentage of fat, company number - manufacturer, place of production (abbreviated name of the region, region). For cheeses with a fat content of 50%, the production mark is in the form of a square, for cheeses of 45% - noah fat content - the shape of a regular octagon.

The assortment of hard rennet cheeses currently includes more than 40 items. However, more than 50% of the total number of cheeses produced in our country are Russian, Poshekhonsky and Dutch bar cheeses.

By size and weight, cheeses are divided into large and small; large cheeses include Swiss, Russian, etc.

Depending on the characteristics of taste, texture, pattern and technology, hard cheeses are divided into several groups: the Swiss cheese group, the Dutch cheese group, the Cheddar cheese group, the unified cheese group.

/>/>/>Swiss cheese group (fat content 50%, moisture-42 %) - Swiss, Altai, Moscow, Carpathian. Cheeses of this group, compared with other hard cheeses, contain the least amount of moisture. Low humidity is achieved by using high second heating of cheese grain. With a low humidity of the cheese mass, microbiological processes in it proceed more slowly, the ripening period increases to 4 - 6 months

Reduced salt content (1.5%) and a long ripening period create conditions for the development of propionic acid fermentation in cheese, in addition to lactic acid fermentation, which is characteristic of all cheeses. Propine acid fermentation is accompanied by the release of a large amount of carbon dioxide, which forms large eyes in the cheese. Propionic acid gives the cheese a peculiar sweetish spicy flavor. The texture of the cheese is somewhat dry. The drawing consists of large eyes of the correct rounded shape.

Swiss cheese is produced from raw milk in the mountainous regions of Altai only during the pasture period. Feed made from fragrant mountain herbs contributes to the formation of the characteristic taste and aroma of the cheese. head of cheese - from 50 to 100 kg – has the shape of a low cylinder.

Altaic cheese differs from Swiss cheese in smaller heads - from 12 to 20 kg.

Moscow cheese is produced from pasteurized milk in the form of heads of 16 kg, having the shape of a high cylinder.

Carpathian cheese is made in the form of a low cylinder weighing up to 15 kg, it has a shorter ripening period compared to previous cheeses - 2 months.

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Dutch cheese group (fat content 45%, moisture– 44 %) - Dutch Slab, Dutch Round (50% fat, 43 % moisture), Kostroma, Steppe, Uglich, Poshekhonsky, Estonian, etc.

All cheeses of this group are produced according to the technology, a feature of which is the low second heating of the cheese grain. As a result of the low second heating, more whey remains in the cheese mass, which contributes to the intensive development of lactic acid bacteria and faster maturation of the cheese (2.5 months). The taste of cheeses is moderately sharp, slightly sour. The consistency is elastic, softer than Swiss cheese. The pattern consists of eyes of small size and regular rounded shape.

Estonian cheese is classified as fast-ripening. To speed up the maturation process, a more active starter and protein hydrolyzate are added to the milk. The cheese is ready to eat after 30 days.

To the cheeses of this group With characteristic gentle sour taste include Lithuanian, Baltic, Minsk and Pärnu. These are cheeses With reduced fat content. Minsk and Pärnu cheeses are produced with accelerated maturation - 30 and 45 days, respectively.

Lithuanian cheese contains 30% fat, 50% moisture, 2.0 - 2.5% salt. cheese shape - rectangular bar, mass - 5 - 6 kg.

Baltic cheese has the shape of a low cylinder, its mass is 6 - 7 kg, contains 20% fat, 55% moisture, 2 - 2,5 % salt.

Minsk cheese with 30% fat, 48% moisture and 1.5 - 2.5% salt matures within 30 days. Shape - rectangular bar, weight - 3 - 4 kg.

Pärnu cheese with a fat content of 30%, with a moisture content of 50% and salt 1.8 - 2.5% is produced in the form of a high cylinder with a mass of 2 - 3 kg.

cheese group Cheddar (fat content - 50%, moisture - 44%) - Cheddar and Russian (moisture 43 %).

Cheddar are made using the cheddarization of the cheese mass, i.e., its preliminary maturation in a cheese bath under the action of lactic acid. The cheese layer is kept in a cheese bath at 30°C for several hours. During this time, lactic acid fermentation proceeds intensively in it, acidity sharply increases; lactic acid acts on the protein, which becomes soft and elastic. After cheddaring, the mass is crushed, mixed with salt, put into molds and sent for pressing.

Russian cheese produced on production lines. From the beginning of the technological process, conditions are created to enhance lactic acid fermentation. Lactic acid suppresses extraneous microflora, and the cheese develops a pure cheese taste with a sour tint. The cheese is molded in bulk, the cheese grain is poured into molds and then pressed. Air remains between the cheese grains, and a pattern is formed in the finished product, which consists of small irregularly shaped voids distributed evenly in the thickness of the cheese.

group of unified cheeses (fat content 50%) - Yaroslavl (U), Kuban, Krasnodar. Cheeses have the shape of a high cylinder, the height of the heads is approximately 3 times the diameter. This form is most convenient when ripening cheese and selling it in the store. Yaroslavsky (U) unified cheese (moisture content 42%) is close to the cheeses of the Dutch group in taste, smell, texture.

Cheeses of a unified form are produced on production lines; single, unified form heads allows to receive cheeses of various names on the same equipment.

Semi-hard rennet cheeses

These cheeses combine the characteristics of hard and soft cheeses, as they are produced according to the technology of hard cheeses, but with some changes, and they ripen like soft ones. Cheeses of this group are characterized by an increased moisture content due to the use of the process of self-pressing of cheese grains in molds, a delicate texture, a hollow pattern and a slightly ammonia flavor that is formed during cultivation on the heads of cheese mucus, which acts on 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 mass is 2.2 - 2.5 kg. The surface of the heads is dry, with traces of worn mold and mucus. Cheese is not waxed; the heads are wrapped with parchment, factory marks are applied to the wrapper in two opposite corners of the canvas.

Cheeses with a delicate texture and moderately spicy taste include Spicy, Nemunas, Kaunas, Klaipeda. In contrast to the Latvian cheese, in order to maintain a moderately spicy taste, these cheeses are waxed in adulthood and thereby finally 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 mass is 3 - 4 kg. Due to the high content of fat, the consistency of this cheese is the most delicate.

Cheese Nemunas produced with a content of 50% fat and 46% moisture. The cheese is given the shape of a low cylinder, its mass is 1.5 - 2 kg.

Kaunas low-fat (30%) and high-moisture (53%) cheese is produced in the form of a low cylinder. Its taste is slightly sour, with a slight smell of ammonia, the texture, 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 mass is 3.8 - 5 kg. Taste, smell and consistency are the same as Kaunas cheese.

Soft rennet cheeses

Soft rennet cheeses are a small group in terms of names, which in the total production of cheeses is only about 1%.

These cheeses have a high moisture content (about 50%), a short ripening period (about 30 days), and a peculiar sharp taste. Soft cheeses are produced in the form of heads of small sizes. - from 0.2 to 1.5 kg, they are characterized by a large specific surface area. This ratio of the surface of the heads and the cheese mass helps the ripening of the cheese, which occurs under the action of the microflora that develops on the surface of the heads.

Soft cheeses are produced using technology that contributes to the formation of a soft and delicate texture. When processing a clot, it is cut into cubes of larger sizes than in the production of hard cheeses, and a large cheese grain is obtained, which retains moisture better. The clot is not reheated for the second time, the cheeses are molded in bulk, i.e. the cheese grain is poured into molds and left for self-pressing. After such processing, more whey remains in the cheese mass, and a lot of lactic acid accumulates in the initial stage of maturation.

In mature cheeses, lactic acid must be neutralized and the cheese mass must acquire slightly alkaline properties. To do this, the development of special types of mold and cheese slime is stimulated on the surface of the heads. Under the action of mold, which consumes lactic acid, and cheese mucus, which promotes the release of ammonia, the acidity of the cheese mass decreases, first in the surface layer, and then in the deeper layers of the head. Neutralization of lactic acid in the center of the head is considered the end of cheese maturation.

Soft cheeses do not have a pattern, but they allow a small amount of small voids, which are formed during pour molding and should be evenly distributed in the cheese mass.

These cheeses are not waxed, as the surface of the heads remains moist throughout the entire ripening period. Ripe cheese heads are wrapped in parchment, and then in foil. In the implementation of soft cheeses are produced without division into varieties.

Depending on the microflora involved in ripening, soft cheeses are divided into three groups:

cheeses ripened with the participation of bacteria that form cheese slime, - Dorogobuzhsky, Smolensky, Medynsky;

cheeses ripening with mold and mucus, - Diner;

cheeses that ripen with the participation of mold, - Roquefort, Russian Camembert.

Dorogobuzhsky cheese (45% fat, 50% moisture) has the shape of heads close to a cube. 500 heads - 700 g covered with a soft crust with traces of slime orange - yellow color. Under the action of cheese mucus, ammonia is formed on the surface of the heads in the cheese, which gradually saturates the cheese mass and, neutralizing lactic acid, creates an alkaline environment natural for this cheese. The taste and smell of cheese are spicy, weakly ammoniacal. The texture is tender, slightly brittle.

diner cheese (50% fat, 55% moisture) has the shape of heads in the form of a low cylinder of 200 - 400 g. A thin crust of cheese is covered with orange-yellow cheese slime and spots of white or blue mold - Green colour. As a result of the development of mold on the surface of the heads, as well as under the action of cheese mucus, a specific spicy taste with a mushroom flavor is formed in the cheese. The texture is soft, spreadable.

Roquefort(50% fat, 46% moisture) - one of the most common soft cheeses. It has the shape of a low cylinder of 2.3 - 3 kg. This cheese ripens with the participation special kind mold - penicillium roqueforti. This mold, like other types of mold used in cheese making, does not produce bitter or toxic substances, but contributes to the enrichment of the taste of cheese due to the accumulation of fat decay products in it. Mold spores are introduced into milk before fermentation.

Subsequently, the cheese heads are pierced with long needles to ensure the access of oxygen in the amount necessary for the development of only useful mold. The cheese is considered ripe if on the cross section of the head the mold is distributed evenly in the form of blue-green veins and there are no light areas not affected by mold. Under the influence of mold, a peculiar spicy peppery taste is formed in the cheese. When foreign mold enters, the taste of the cheese becomes musty.

Russian camembert (60 % fat, 60% moisture) is released for sale at the age of 4 - 5 days. The cheese ripens under the influence of white mold. With the appearance of a light fluffy white mold on the surface of the heads (approximately on the fourth day of ripening), the cheese is sent for packaging. The finished cheese has a sour-milk taste with a spicy aftertaste, its surface is clean or covered with mycelium (fluff) of white mold. Cheese heads of 130 g each are wrapped in foil and packed in cardboard boxes. The shelf life of fresh cheese is 5 days.

Quality indicators, packaging and storage of cheeses

The quality of cheeses is evaluated by taste, smell, texture and appearance.

Cheese defects include the following.

bitter taste appears with the development of foreign microflora in cheeses and may occur during the processing of milk with a similar defect. For a young (not ripe enough) cheese, a slight bitterness is characteristic, it is formed during the accumulation of peptones - products of the natural breakdown of protein in the initial stage of ripening and disappears as the cheese ripens.

Salty taste found mainly in cheeses with open dough and is a consequence of the oxidation of milk fat under the action of atmospheric oxygen.

Ammonia taste and smell considered a defect for hard rennet cheeses. For semi-hard cheeses (Latvian, Pikantnoe, etc.), this flavor and smell are desirable, but to a lesser extent. With its strong expression, the cheese is rejected. Cheeses with a rotten, rancid and putrid taste are classified as marriage.

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Crunchy consistency characteristic of cheeses with high acidity of the cheese mass.

Prickly consistency(samokol) - this is the strongest manifestation of a crumbly consistency. Instead of eyes, small cracks form in the cheese, and with strong gas formation, the cheese dough breaks, and a cheese fistula forms inside the head.

Belted consistency found in cheeses with low acidity; the cheese mass has excessive cohesion, the cheese is difficult to chew.

No drawing is considered a defect for some cheeses, in which the presence of a pattern is provided for by GOST (7616 - 85). Eyes are not formed when cheese is ripened in cold cellars and low-active starter. The taste of such cheese is not pronounced enough, the aroma is weak.

sponge pattern consists of large eyes, located close to one another. Such cheese is unattractive in appearance, but its taste can be high. Spongy pattern sometimes turns into a defect - torn pattern, if thin fragile partitions remain between the eyes; this cheese crumbles when cut.

mesh pattern - these are numerous small eyes of irregular shape. The defect occurs when abundant gas is released as a result of the development of Escherichia coli in the cheese.

Appearance defects are deformed heads, cracks in the crust, damaged and overgrown crusts.

Hard rennet cheeses, in accordance with organoleptic indicators, are divided into the highest and 1st grade. Russian, Poshekhonsky and standardized cheeses are produced in one grade. From the group of semi-hard cheeses, only Latvian cheese is divided into varieties. Soft cheeses are not divided into varieties.

The cheese grade is set on base 100 - scoring for the following indicators:

(in points)

Taste and smell 45

Consistency 25

Figure 10

Appearance 10

Packaging and labeling 5

Depending on the quality of the cheese, a discount is made for each indicator in accordance with the GOST scoring table. The number of points for each indicator is summarized and the type of cheese is determined:

Variety name Total score Evaluation for taste and

odor rating, not less than

Supreme ... 87 - 100 37

1st ... 75 - 86 -

Cheeses that have received a taste and smell score below 34 points, as well as with foreign impurities in the dough, spread and swollen (lost their shape), affected by subcrustal mold, with putrefactive wells and cracks, with deep cleaning (more than 2 - 3 cm), with a strongly podprupshee crust are not allowed to be sold. Cheeses that have received a total score of less than 75 points are also classified as non-standard.

Cheeses are packed in wooden boxes and drums with internal partitions (nests) to protect the product from damage. Cheeses of the same type, variety and approximately the same age are placed in each packaging unit.

Latviisky cheese is wrapped in parchment, parchment or wax paper before being packed in wooden boxes, and soft cheeses - additionally in aluminum foil.

Processed cheeses are packed in aluminum foil or polystyrene cups.

Store cheeses on bases and refrigerators in stacks. Each row of boxes in height is laid with slats to ensure air circulation. Between the stacks leave a passage 0.8 wide - 1 m. The ends of the boxes with markings must face the aisle.

The storage temperature on the bases is set depending on the expected shelf life and the degree of maturity of the cheese. Mature cheeses are stored at - 2 to - 5° С and relative air humidity 85 - 90%; low temperatures slow down the ripening process and inhibit the growth of mold on cheeses. However, at a temperature - 6 ° C and below, cheeses freeze, which entails a deterioration in their texture and taste. An exception are processed cheeses, the quality of which does not deteriorate after a single freezing. Unripe cheeses, as well as mature ones intended for short-term storage, are placed in chambers with a temperature of 2 to 8 ° C and a relative humidity of 80 - 85%. Under these conditions, cheeses are best stored unpacked and on racks. - so they are less moldy.

For cheeses, there are no strictly established shelf life. After the end of maturation, the cheeses of the Dutch group are stored for up to 4 months, and the Swiss groups - up to 6 months at temperatures from - 2 to - 5 ° C. At low positive temperatures, the shelf life is reduced.

The size of the natural loss of cheeses depends on the method of storage. When cheese is stored on racks, shrinkage is greater than when stored in. container.

In the store at a temperature of 2 to 8 ° C, hard cheeses can be stored for 15 days, soft - 10 days.

2. Maintaining the quality of confectionery

confectionery - these are products, most of which consist of sugar or other sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits and berries, milk, butter, cocoa beans, nut kernels, flour and other components. These are mainly sweet products, distinguished by a pleasant taste and aroma, beautiful appearance, high nutritional value, calorie content and good digestibility.

A variety of confectionery products are divided into two groups: sugar and flour. To sugary include fruit and berry products, caramel, dragees, chocolate, cocoa powder, sweets, toffee, halva and oriental sweets such as caramel and sweets. To flour confectionery products include cookies, gingerbread, waffles, muffins, rum baba, rolls, oriental flour sweets, cakes, pastries.

Chocolate products characterized by excellent taste properties, high calorie content (540 - 560 kcal, or 2260 - 2330 kJ, per 100 g). Due to the presence of theobromine and caffeine, chocolate quickly relieves fatigue and increases efficiency.

be kept chocolate and cocoa powder should be kept in clean, well-ventilated rooms that do not have extraneous odors, are not infected with barn pests, at a temperature not exceeding 18 ° C and relative air humidity not more than 75%. Temperature fluctuations should not exceed ± 3 ° C. With more significant fluctuations, sweating of the chocolate surface may occur and, as a result, - the appearance of a grayish coating, which is the smallest crystals of sugar (sugar graying). Chocolate should also not be exposed to direct sunlight. Heating chocolate to a temperature of 26 ° C and above causes the cocoa butter to melt, and when cooled, a grayish coating (fat bloom) may form on the surface due to the release of fat crystals.

Depending on the packaging, the presence and nature of the additions, chocolate is stored from 1 to 6 months, and cocoa powder - from 3 to 12 months

Fruit and berry confectionery - these are processed fruits and berries with the addition of a large amount of sugar (60 - 75%) and other raw materials. Unlike most sugary confectionery products, they have a higher biological value, since raw materials rich in vitamins, minerals, etc. are used for their production.

be kept fruit and berry products should be in clean, well-ventilated rooms at a temperature not higher than 20 ° C and relative humidity not higher than 75%. Since marshmallows and marmalade are subject to drying out, it is recommended to store them at a higher relative humidity (75 - 80%), and unsterilized jam and jam are stored at a temperature of 10 to 20 ° C to avoid sugaring. It is not allowed to store fruit and berry products together with products that have a specific smell.

Guaranteed shelf life for jam packed in barrels, - 9 months packed in boxes - 6 months, for candied fruits - no more than a year; for marmalade - 2 - 3 months (for the Far North - 6 months); for pastille glue - 1.5, custard - 3 months (for the Far North - 6 months).

Caramel - these are confectionery products made from caramel mass with and without filling.

Storage conditions for caramel are the same as for chocolate. Damage to caramel during storage is most often caused by moisture. In this case, a sticky surface, lumps, caramel can lose its shape and spread, and caramel with fillings containing fats can acquire an unpleasant taste due to rancidity and salting of fat.

Guaranteed storage periods for caramel products, depending on their composition, surface treatment, the presence or absence of a wrapper and the nature of packaging, range from 15 days (for figures) to a year (for candy caramel packaged for the Far North and the Arctic).

Candies called confectionery products from one or more candy masses prepared on a sugar basis with various additives.

Packed and stored candy products just like chocolate and caramel. The shelf life of sweets is from 3 days (for cream fudge) to 4 months. (for most types of candies coated with chocolate icing, wrapped). The shelf life of dragees is from 25 to 90 days.

Halva is a layered-fibrous mass, consisting of pounded fried oilseed kernels and thin fibers of downed caramel mass. It is a product with good taste and especially high nutritional value.

store halva at a temperature not exceeding 18 ° C and relative humidity not more than 70 %. The most common halva defects that occur during storage are leakage and rancidity of fat, as well as moistening and darkening of the surface layer. The intensity of these processes slows down with decreasing temperature.

Guaranteed shelf life of sesame and chocolate-glazed halva - 2 months, sesame, shipped to the regions of the Arctic and the Far North, - 6, other types - 1.5 months

Flour confectionery differ from sugary the fact that flour is included in their recipe. These products have a high calorie content and digestibility, are distinguished by a pleasant taste and attractive appearance. The high nutritional value of flour confectionery products is due to the significant content of carbohydrates, fats and proteins. Due to the low humidity, most products are a valuable food concentrate with a long shelf life.

Terms and conditions of storage flour confectionery products depend on their composition: the less moisture and fat they contain, the better the shelf life. During storage, the fats that make up the products gradually become rancid, salted. These processes proceed more intensively in the light with free access of air and high temperature. In a humid room or with sharp fluctuations in air temperature, the surface of the products is moistened, conditions for mold are created. During transportation, due to careless handling, as well as improper storage, the products can be deformed, broken. The storage temperature of all types of products, with the exception of pastries and cakes, should not exceed 18 ° C. The relative humidity of the air during storage of cookies (biscuit) and gingerbread should be maintained at 70 - 75%, and when storing other types of products - at level 65 - 75 %.

Warranty periods of storage even within each type of product vary widely. So, for gingerbread, they range from 10 to 45 days, for cookies - 3 months, for biscuits - from 1.5 to 6 months. Products such as cakes and cakes (especially cream ones) are products that require urgent sale. Cream products are an environment favorable for the vital activity of microorganisms. In addition to microorganisms that cause sourness, types of them that cause food poisoning can develop in the cream. In this regard, cakes and pastries with cream and fruit finishes are recommended to be stored at a temperature of 0 to 6 ° C. Shelf life for products with butter (butter) cream - 36 h, with custard - 6 hours, with fruit finish - 3 days. Cakes without cream and fruit finishes, as well as waffle cakes, can be stored for 10 to 30 days.

Oriental sweets - these are products made with the use of a significant amount of nuts, oil kernels, various spices, honey, raisins. They are characterized by good palatability, high nutritional value and are used in great demand population.

Storage conditions Oriental sweets are the same as similar groups of confectionery. Guaranteed periods of storage of oriental sweets are established taking into account the content of fat and sugar in them.

In addition to consumer goods, the confectionery industry produces products for children, fortified, dietary, medical.

Keep these products are processed at lower temperatures, which makes it possible to preserve their quality better and for a longer period. Thus, the loss of vitamin C by products (sweets and caramel) stored at 0 ° C, on average by 40 - 50% less compared to products stored at a temperature of 18 ° C. Therefore, in the presence of refrigerators, it is better to store fortified and children's confectionery products at a temperature close to 0 ° C.

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. Quantity, quality, range of food products consumed, regularity of food intake decisively affects human life in all its manifestations.

Bibliography

Bukhtareva E.F. Commodity research of edible fats, milk and dairy products - M .: "Economics", 1985.

Gorbatova K.K. Biochemistry of milk and dairy products. M.: Kolos, 1997.

Kolesnik A.A., Elizarova L.G. Theoretical basis merchandising of food products. - M.: Economics, 1990.

Kruglyakov G.N., Kruglyakova G.V. Merchandising of food products: - Textbook. - Rostov-on-Don: March, 1999.

Chemical composition of Russian food products: Handbook / Edited by prof. Skurikhina I.M. and prof. Tutelyan V.A ... - M .: DeLi print, 2002.