Cheeses are classified. Analysis of the assortment and quality of cheeses. Class: sour-milk natural cheeses

07.12.2020

There is no unified classification of cheeses in the world cheese industry. Different countries produce cheeses with the same name, but differ in manufacturing technology. The commodity classification is based primarily on the consumer properties of mature cheese - structure and appearance, chemical composition and organoleptic characteristics and shelf life.

Table 3

Classification of hard rennet cheeses

Name of type and group	Quality indicators and technological features of cheeses	Name of similar cheeses
Swiss type cheeses	The dough is plastic, the pattern is large, spicy, slightly sweet taste and delicate aroma. Technology features: high-temperature processing of cheese; strong and brilliant pressing; peeled out	Swiss, Altai, Soviet, Gruyere
Dutch type cheeses	The dough is plastic, slightly brittle, the taste and aroma are sharp, slightly sour; feed is covered with araffin mixture. Low-temperature processing of cheese grain and low ripening temperature	Dutch, Yaroslavl, Steppe, Poshekhonsky, Danbo, Finbo, Mochetto
Cheeses like Cheddar	Pronounced sour taste; plastic dough; the drawing is missing; low-temperature processing of cheese grain and low ripening temperature. The cheese mass is kept until the head is formed at a temperature of 30-32C	Cheddar, Chester, Leicester, Zlato, Vitosha
Russian type cheeses	Sour taste; the dough is tender, plastic; the pattern is uniform, the eyes are irregular in shape; the crust is covered with paraffin or a polymer film. Low-temperature processing of cheese grain and low ripening temperature	Russian
Cheeses like Latvian	Semi-hard cheeses. The taste and smell are sharp, slightly ammoniacal; delicate texture, small pattern. Low-temperature processing of cheese grain and ripening. Ripe cheeses with mucus on the rind	Latvian, Spicy, Telzit, Brik

During their manufacture, milk is coagulated with the help of rennet. During the production of sour-milk cheeses, milk coagulates under the action of lactic acid.

Most of the cheeses produced by the industry belong to rennet, in the manufacture of which milk is coagulated under the action of lactic acid.

The basis for the classification of hard rennet cheeses can be: the type of the main raw material, the method of coagulation of milk, the microflora involved in the production of cheese, the main indicators of the chemical composition and the fundamental features of the technology.

1. By type of main raw material :

Produced from cow's milk;

Produced from goat's milk.

2.Type of milk clotting gives special characteristics to the cheese. In cheesemaking, four types of milk clotting are used: rennet, acid, rennet, and thermoacid.

3. Rennet cheeses are divided into:

solid;

brine;

soft.

the best taste properties have cheeses containing 45-50% fat in dry matter. In accordance with the requirements of food hygiene in last years in developed countries, much attention is paid to the problem of reducing the fat content in cheese. A simple reduction in fat content causes a deterioration in organoleptic characteristics, and, consequently, a decrease in the competitiveness of cheeses in the food market. The way to solve this problem is to modify the technology (increasing the moisture content of cheeses, using fat substitutes or imitators, changing the composition of starter cultures). Part of the milk fat can be replaced with vegetable fats, which lowers the cholesterol content of the cheese.

5. Depending on the weight of the heads they are divided into two groups: large and small.

6. Depending on the temperature of the second heating, moisture content, type of fermentation, the nature of the pattern, taste and aroma, hard rennet cheeses are divided into subclasses:

· cheeses pressed at a high temperature (more than 50 C) of the second heating;

· cheeses pressed at a low temperature (30-42 C) of the second heating;

Self-pressing (semi-hard) cheeses with a low temperature of the second heating, ripening with the participation of the cheese slime microflora;

· cheeses pressed with a low temperature of the second heating and a high level of lactic fermentation.

7.Depending on the composition of the microflora cheeses can be divided into groups: produced with the participation of only mesophilic lactic acid bacteria; using mesophilic and thermophilic lactic and propionic acid bacteria; using fungi; using the microflora of the surface mucus; using bifidobacteria (or acidophilus bacillus); without the direct participation of microorganisms (whey, cream).

Let us dwell in more detail on the group of hard rennet cheeses, since they are the topic of my term paper.

Hard cheeses include:

· Cheeses are hard, pressed with a high temperature of the second heating. This group includes Swiss-type cheeses: Swiss, Edem, Soviet, Moscow, Mezhdurechensky, Capital, Voronezh, Kuban. These cheeses are recommended for breakfast and lunch. Of the imported cheeses, this group includes Emmental (Switzerland), Gruyère, Bosphorus, Alpisky (Austria), Jarlsberg (Norway) cheeses (Fig. 1).

Figure 1. Swiss hard rennet cheese

· Hard cheeses are produced according to the technology of the first type, but with a very long maturation (up to 1 year), as a result of which they acquire a strongly pronounced taste and smell. Grating cheeses are designed for areas with a hot climate. Taste and aroma: spicy, sweetish, spicy, medium maturity - slightly sour. The consistency is very dense, it is difficult to cut, used in grated form. Fat content - 45%, moisture - 30-38%, salt - 1-2%. This group includes: "Gornoaltaysky", "Caucasian" of medium maturity and "Caucasian" of the highest maturity, "Southern Parmesan", "Reggiana", "Grano-pedano" (Italy), "Sbrinz" (Switzerland), "Pecorino". Cheeses keep well at elevated temperatures; neither on the surface of the cheeses nor in the internal voids is there any rendering of fat. (Figure 2)

Figure 2. Hard rennet cheese Pecorino

· Cheeses are hard, pressed with a low temperature of the second heating (41-43°C), characterized by the setting of a larger curd grain (5-8mm). The cheeses of this group are characterized by a small mass - 5-6 kg, a small pattern, a plastic consistency, the dough is slightly brittle when bent, taste and aroma: sharp, slightly sour, eyes 4-8 mm. This group includes cheeses of the "Dutch" type: "Dutch" (round, bar), "Kostroma", "Stepnoy" (more spicy and salty), "Yaroslavsky", "Uglichsky" (characterized by a high moisture content of 46-48% and a peculiar hollow pattern - eyes of an irregular angular shape, the shape of a bar is rectangular, weighing 2-3 kg), as well as cheeses with a reduced fat content of up to 30% - Estonian, Lithuanian, Baltic, Minsky, Poshekhonsky "(in the form of a low cylinder, the taste is cheesy, sour), "Stepnoy", "Dnestrovsky", "Stanislavsky". Of the imported cheeses, this group includes Eddam, Gouda (Netherlands), Danbo, Goyus (Denmark), Finbo, Maribo, Vierkant, Cartano, Luostari, Trappist, Oka, Turunmaa (Finland), Moravian, Samsyu, Komte, Muchetto. These cheeses are recommended as a seasoning for vegetable dishes, for breakfast (Figure 3).

Figure 3. Hard rennet cheese Goyus

· Dutch type cheeses. In most of these cheeses, the mass fraction of fat is 45%, and moisture - 44%, salt - 1.5% -3.5%. This group includes a variety of cheeses that are similar in organoleptic properties and technology and differ mainly in the shape of the heads, and in some cases in the ripening period. The low second heat is reflected in the maturation and physico-chemical properties of the cheese. Cheeses are made from pasteurized milk using starter cultures of lactic acid and aroma-forming bacteria. Due to the low second heating, the cheese grain is not dried much, a lot of whey remains in it, as a result of which the volume of microflora is much larger than in cheeses of the "Swiss" type. This causes a high speed of microbiological processes and a ripening period of up to 2 - 2.5 months. "Dutch" cheeses tend to have a sour taste due to more whey remaining in them. The texture of the cheese is soft and elastic. The pattern consists of eyes of medium size, regular round shape. As with all pressed cheeses molded from a layer, the eyes are concentrated in the center of the head, they are not under the crust. The high content of aromatic substances in mature cheese promotes the separation of digestive juices, so the cheese, in addition to its high digestibility, has medicinal and dietary properties (Fig. 4).

Figure 4. Dutch hard rennet cheese

· Cheeses are hard, pressed with a low temperature of the second heating and a high level of lactic acid fermentation. Cheddarization of the cheese mass (keeping until molding at a temperature is carried out in order to increase acidity. The cheese mass becomes soft, melts when heated, the cheeses have a pronounced sour, slightly spicy taste, the dough is plastic, slightly viscous, incoherent and brittle, there is no pattern. This group includes Cheddar type cheeses (Figure 5)

Figure 5. Cheese hard rennet Cheddar

Efremov Butter and Cheese Plant produces hard rennet cheeses of such brands as:

· Hard rennet cheese "Vityaz".
Cheese "Vityaz" is a pioneer of TMP - new generation cheeses. For the development of its technology, the Siberian Research Institute of Cheesemaking became the laureate of the Altai Territory in the field of science and technology for 2002. Efremov Butter and Cheese Plant JSC was one of the first to start production and has been producing it for 10 years. Its technology was developed on the basis of the equipment and technology of Rossiyskiy cheese. (Picture 6)

Figure 6. Cheese Vityaz

· Hard rennet cheese "Pokrovsky".
Efremovskiy Butter and Cheese Plant JSC offers one of the best hard rennet cheeses on the Russian market – Pokrovsky cheese. It belongs to a new group of cheeses developed by Altai scientists, and in a short period of time they have received well-deserved recognition and wide popularity among buyers in many regions of our country. Its technology was developed on the basis of the equipment and technology of Rossiyskiy cheese. (Figure 7)

Figure 7. Cheese Pokrovsky

· Hard rennet cheese "Russian".
This is one of the most popular cheeses in our country. It was created at the All-Union Scientific Research Institute of the Butter and Cheese Industry. Having appeared on store shelves in the early sixties, Rossiyskiy cheese quickly won the sympathy of consumers. (Figure 8)

Figure 8. Cheese Russian

In the Produktovka store, an assortment of hard rennet cheeses is represented by such types as: Swiss, Russian, Soviet, Dutch, Yaroslavsky,.

A wide range of cheeses on the Russian food market is intended to meet the needs of various population groups.

Cheese is a highly nutritious protein product obtained by coagulation of milk and subsequent long-term processing of the resulting clot, during which moisture is removed. Processing ends with the formation of the cheese mass and the subsequent sending of the resulting cheese heads. Cheese acquires specific properties only after a long process of maturation in cheese cellars, where conditions are created for the accumulation of flavoring and aromatic substances in the cheese mass.

Cheese is a dairy or compound dairy product made from milk and/or by-products of milk processing, with or without the use of special starters, technologies that ensure the coagulation of milk proteins using milk-clotting enzymes or acidic or thermoacid methods, followed by separation of the cheese mass from whey, its formation, pressing, salting, ripening or not ripening, with or without the addition of non-dairy components that are not introduced to replace the constituents of milk.

Cheese is a food product obtained from raw milk using milk-clotting enzymes and lactic acid bacteria or by melting various dairy products and raw materials of non-dairy origin using melting salts.

Classification and assortment of cheeses

Our country is developing a wide range of cheeses. According to commodity classification, cheeses are divided into groups: soft, semi-hard, hard, smoked, processed.

Soft cheeses are cheeses with a soft, creamy/curd-like texture, produced without additional processing such as smoking or melting. Such cheeses can be either with a crust (mold or natural), or without it (fresh cheeses).

Fresh cheeses: Ricotta, Feta, Mizithra, Mozzarella.

Soft fresh cheeses with a moldy crust: Camembert, Brie, Bonchester.

Cheeses with a washed mold crust: Maroilles, Mont d "Or, Romadur, Limburger, Dorogobuzhsky.

Goat cheeses: Crottin de Chavignol, Saite-Maure, Picodon.

Semi-hard cheeses - with a dense creamy texture, produced without additional processing, such as smoking or melting, covered with a crust (moldy or natural), can be packed in wax. They differ from soft cheeses in the way of pressing and ripening period.

These cheeses are among the most familiar to the Russian consumer.

These include: Cantal, Edam, Oltermani, Russian, Dutch, Kostroma, Uglich, Estonian.

From exotic cheeses, semi-hard cheeses include a subclass of "blue cheeses": Roquefort, Stilton, Gorgonzolla, Brue de Brisse, Dorblu (with mold in the entire mass of cheese).

Hard cheeses are cheeses with a hard, dense texture. Among hard cheeses, it is customary to distinguish a subclass - "grating" cheeses, difficult to cut, and therefore used as an addition to grated dishes. Covered with a dense crust, waxy or natural. They differ from semi-solid in the way of pressing and maturation.

Hard cheeses are also the most common and popular in Russia.

Hard cheeses include: Emmental, Maasdam, Gouda, Raclette, Parmesan, Grano Padano, Friesien, Leiden, Gruyère, Pecorino, Romano.

There are practically no moldy cheeses among hard cheeses. the technology for the production of hard cheeses does not allow free development of mold cultures inside the cheese.

Smoked cheeses. These cheeses belong to the type of hard cheeses (in terms of density), but differ radically from them in the way they are prepared and in taste.

Melted cheeses. These cheeses were invented in the 20th century and cannot be considered full-fledged cheeses. they contain extraneous fats plant origin. By consistency, processed cheeses are close to soft, but differ from them in the way of preparation (additional melting after a short ripening period), and in taste: Patefine Fort, Cancuallot, Fromage du Larzac.

Among themselves, they differ in the features of the preparation technology, external signs and organoleptic indicators. When classifying cheeses, the type of the main raw material, methods of milk coagulation, microorganisms used, technology features, and chemical indicators are taken into account. According to the type of the main raw material, cheeses are divided into natural, produced from cow's, sheep's, goat's, buffalo's milk, and processed, the main raw materials for which are natural cheeses. Natural and processed cheeses have their own classification features.

Hard rennet cheeses. In our country, they make up the majority of cheeses produced.

According to the consistency, hard, semi-hard cheeses, soft cheeses with blue mold (blue cheeses), with a white penicillin crust are distinguished; fresh cheeses, including brine; melted cheeses.

Hard and semi-hard cheeses are the most popular among Russian buyers. They are the most high-calorie, high in fat and high in calcium. Recently, the range of such cheeses on the Russian counter has become wider due to flavoring additives: nuts, cumin seeds, pepper, honey and even juices are added to cheeses. Cheeses are smoked, unusual nuances are introduced into the technology of their preparation. So, for example, the Dutch cheese Mimolette is famous for the fact that a tick and a worm of special types are involved in its manufacture: they are launched into the cheese mass, and there they make moves for better air circulation.

Class: rennet natural cheeses Subclass: hard cheeses

CHEESES OF THE SWISS TYPE

Swiss cheese has the shape of a low cylinder, 12-18 cm high, 70-80 cm in diameter, with a slightly convex side surface. The top and bottom surfaces may also be slightly convex. Cheese is produced weighing from 50 to 100 kg. Fat content in dry matter - 50%, moisture - no more than 42%, salt - 1.5-2.5%. It takes at least 6 months for the cheese to mature.

The taste and smell are clean, sweetish, without foreign tastes and smells. The dough is plastic, homogeneous throughout the mass of cheese. The color of the dough is from white to slightly yellow, uniform.

Soviet cheese is produced in the form of rectangular bars, with slightly cut vertical edges and convex side surfaces, 48-50 cm long, 18-20 cm wide and 12-17 cm high, weighing from 12 to 16 kg. Fat content in dry matter - not less than 50%, moisture - no more than 42%, salt - 1.5-2.5%. Cheese ripens within 4 months.

The taste and smell are clean, slightly sweet, without foreign tastes and odors. The dough is plastic, homogeneous throughout the mass of cheese.

On the section, it has a pattern consisting of round or oval eyes.

Altai cheese has the shape of a low cylinder, 10-13 cm high, 30-40 cm in diameter, with a slightly convex side surface, its weight is from 12 to 20 kg. Fat content in dry matter - not less than 50%, moisture - no more than 42%, salt - 1.5-2.5%. It takes at least 4 months for the cheese to mature.

Moscow cheese has the shape of a high cylinder, 30-40 cm high, 14 cm in diameter, and its weight is from 6 to 8 kg. Fat content in dry matter - not less than 50%, moisture - no more than 42%, salt - 1.5-2.5%. It takes at least 4 months for the cheese to mature.

Carpathian cheese has the shape of a cylinder, it can be of two types: large - 58-60 cm in diameter, 13-15 cm high, weighing 45-50 kg and small - 12-15 kg.

The taste of the cheese is slightly sweet and sour, the dough is tender, with a pattern of round or oval eyes of various diameters. Cheese is produced from pasteurized milk with a fat content in dry matter - 50%, moisture - no more than 42%, salt - 1.5%.

Ukrainian cheese is produced in a unified form - a high cylinder 40-50 cm high, 15-18 cm in diameter, weighing 8-10 kg. Fat content in dry matter - 50%, moisture - no more than 42%, salt - no more than 1.6%. The taste of cheese is slightly spicy. The consistency is plastic, tender, homogeneous throughout the mass. The drawing consists of round and oval eyes of different diameters; single eyes are allowed. This group includes Voronezh cheese.

Kuban cheese has a unified shape (cylinder). It is very close to Soviet in taste, smell and texture. Differences are only in shape and mass.

CHEESES OF THE DUTCH TYPE

Dutch cheese is produced in a round shape with a diameter of 13-15 cm, a height of 10-16 cm, and a weight of 2-2.5 kg. Dutch square bars large and small are made in the form of rectangular bars with slightly rounded edges and convex side surfaces. The dimensions of the Dutch slab large: length - 28-30 cm, width - 14-15 cm, height - 10-12 cm, weight - 5-6 kg; Small Dutch bar: length - 17-18 cm, width - 11-12 cm, height - 7-8 cm, weight - 1.5-2 kg. The cheese is considered mature at 2-2.5 months of age, but after 3.5 months a “tear” forms in it. Dutch cheese differs not only in form, but also in chemical parameters. Dutch round cheeses contain at least 50% fat in dry matter, moisture - no more than 43%. Dutch slabs contain at least 45% fat in dry matter, moisture - 44%. The salt content in all types of cheeses is 2-3.5%. Cheese dough is plastic, slightly brittle when bent. The taste is pure, pronounced aroma inherent in this type of cheese, with the presence of sharpness and slight sourness.

Dutch-type cheeses are also produced in film. They contain fat - 45% in dry matter, moisture - no more than 43%, salt - 1.8-2.5%. They are also produced in the form of a rectangular bar weighing 4.5-5.5 kg, ripen in 75 days. They are also produced in the form of blocks weighing 10-12 kg.

Kostroma cheese is made in the form of a low cylinder, with a slightly convex side surface and rounded edges. Its mass is from 9 to 12 kg and from 5 to 6 kg. Fat content in dry matter - not less than 45%, moisture - not more than 44%, salt - 1.5-2.5%. It takes 2 to 2.5 months for the cheese to mature. Taste and smell are clean. characteristic of this type of cheese. The dough is homogeneous throughout the mass of cheese. The color of the dough is from white to slightly yellow, uniform. On the cut, the cheese has a pattern consisting of round or slightly flattened eyes.

Yaroslavl cheese is made in a unified cylindrical shape, 8-10 cm in diameter, 25-35 cm long. The mass of a unified large cylinder is 8-10 kg, a small one is 4-6 kg. Cheese contains fat in dry matter at least 45%, moisture - no more than 44%, salt - 1.5-2.5%. The rind of the cheese is covered with paraffin, the surface is painted red. The taste and smell are clean, slightly sour, characteristic of this type of cheese. The dough is plastic, homogeneous throughout the mass. The color of the dough is from white to slightly yellow. On the cut, the cheese has a pattern consisting of round or slightly flattened eyes.

Steppe cheese has the shape of a bar, with a square base and slightly convex side surfaces, its weight is from 5 to 6 kg. The content of fat in dry matter is not less than 45%, moisture - not more than 44%, salt - 2-3.5%. It takes at least 2.5 months for the cheese to mature.

Poshekhonsky cheese is produced in the form of a low cylinder, with a slightly convex surface and rounded edges, its weight is from 5 to 6 kg. Fat content in dry matter - not less than 45%, moisture - not more than 43%, salt - 1.5-2.5%. It takes 45 days for the cheese to mature.

Estonian cheese has the shape of a tall cylinder. A slightly oval section is allowed: diameter 8-10 cm, height 30-35 cm, weight 2-3 kg. Fat content in dry matter - not less than 45%, moisture - not more than 44%, salt - 1.8-2.5%.

It is characterized by low-temperature processing of raw grain (-41-42°C) with an exposure of 50 minutes and a low ripening temperature (10-15°C). Ripening period 2.5 months.

Russian cheese has the shape of a low cylinder, with a slightly convex side surface and rounded edges. The mass of a small cylinder is from 7 to 9 kg, a large one is from 11 to 15 kg. Fat content in dry matter - not less than 50%, moisture - no more than 43%, salt - 1.3-1.8%. It takes at least 2.5 months for the cheese to mature.

CHEDDAR CHEESES

Cheddar cheese has the shape of a high cylinder, with a sheer side surface and flat bases, its weight is from 30 to 33 kg. Fat content in dry matter - not less than 50%, moisture - no more than 44%, salt - 1.5-2.5%. It takes at least 3 months for the cheese to mature.

Gorny Altai has the shape of a low cylinder or truncated cone, 11-14 cm high, 34-35 cm in diameter, weighing 10-15 kg. Covered with a gauze or calico shell, tightly pressed to the dough. The surface of the cheese is covered with a paraffin mixture. The cheese has a clean, slightly sour taste, plastic dough, slightly spreading. The color of the dough is from white to slightly yellow, uniform throughout the mass, without a pattern. Cheese contains fat in dry matter at least 50%, moisture - 44%, salt - 1.5-2.5%.

SMOKED CHEESES differ in characteristic taste and a smell of smoking. The dough is dense, the pattern is small, the crust is light brown. Smoked cheeses are produced using Dutch cheese technology. After drying the rind, the cheese is smoked at a temperature of 30°C for 1.5 days, or smoke liquid is added to the milk - 0.1% solution, then dipped into the smoke preparation - 10% aqueous solution. The cheese ripens in the chamber, after 1.5 months it is waxed. This group includes: Vologda, Moldavian, Ossetian, Caucasian.

CHEESES SEMI-FINISHED PRODUCTS FOR PROCESSED CHEESES are made from rennet-flaccid milk. A common feature of the technology is the maturation of the cheese mass in containers, i.e. without molding. This group includes accelerated maturation cheese. Its fat content is 40 and 45%, it tastes like Soviet cheese. The cheese mass is packed in tubs, the surface is poured with a molten paraffin mixture. The cheese mass ripens at a temperature of 18-20°C for three weeks.

CHEESES WITH FILLERS are distinguished by the fact that during their manufacture spices and additives are added to milk or cheese mass produced according to the Dutch cheese technology to give taste and aroma, as well as to increase the yield. This group includes caraway and sage cheeses.

CHEESES OF THE LATVIAN TYPE have a sharp, slightly ammoniacal taste and smell, a delicate and plastic texture, a small pattern with flattened eyes. Processing of cheese grain takes place at a low temperature of 36-40°C. Cheeses with mucus on the rind ripen within two months. Sourdough uses aroma-forming and lactic acid bacteria.

Latvian cheese is produced in the form of a bar, with a square base, slightly rounded edges and slightly convex side surfaces, its weight is from 2.2 to 2.5 kg. Fat content in dry matter - not less than 45%, moisture - no more than 48%, salt - 2-3.5%. It takes at least 2 months for the cheese to mature.

On the cut, the cheese has a pattern consisting of oval, oblong and irregular eyes.

CHEESES OF THE UGLICH TYPE are distinguished by a slightly sour taste, delicate texture, and ripen with a washed rind.

Uglich cheese is produced in the form of rectangular bars, with slightly convex side surfaces, its weight is from 2 to 3 kg. The content of fat in dry matter is not less than 45%, moisture - not more than 45%, salt - 1.5-2.5%. It takes at least 2 months for the cheese to mature.

subclass: semi-hard cheeses

These are self-pressing cheeses with a slimy rind. Have delicate texture. The temperature of the second heating is 36-40°C. Cheeses are molded in bulk. These include: Volzhsky, Krasnodar, Novoukrainsky, Lithuanian, Kaunas, Baltic, Minsk, Klaipeda, Vyrusky, Rambinas, Backstein, Tilsit, Brik, Donskoy.

Uglich cheese has the shape of a bar, its weight is from 2.5 to 3 kg. Fat content in dry matter - not less than 45%, moisture - no more than 48%, salt - 2-3%; cheese requires at least 2 months to mature. The taste and smell are sharp, slightly ammonia, characteristic of this type of cheese. The dough is tender, plastic, homogeneous throughout the mass of cheese. The color of the dough is from white to slightly yellow, uniform. On the cut, the cheese has a pattern consisting of round or irregular eyes.

Krasnodar cheese is produced in the form of a tall cylinder. Cheese is produced in two sizes: large - weighing 8-10 kg and small - weighing 4-6 kg. Fat content in dry matter - not less than 50%, moisture - no more than 43%, salt - 2-3%. It takes at least 3 months for the cheese to mature.

Lithuanian cheese has the shape of a rectangular bar 14-15 cm wide, 10-12 cm high, 28-30 cm long, weighing 5-6 kg. Fat content in dry matter - 30%, moisture - 52%, salt - 2-3%. The taste and smell are weakly pronounced, cheesy, sourish, slight bitterness is allowed, a slightly fodder aftertaste. The consistency is thick and slightly brittle. The color of the tesa is from white to slightly yellow, uniform throughout the mass. The crust is even, clean, without a thick subcrustal layer, covered with a paraffin-polymer alloy or film.

Kaunas cheese has the shape of a low cylinder with a diameter of 18-20 cm, a height of 6-8 cm, a weight of 1.8-2.5 kg, a moisture content of 53%, and the cheese matures within 35 days.

Semi-soft spicy cheese is produced in two types: spicy large and spicy small in the form of a rectangular bar: the length of the large one is 27-28 cm, the height is 9-11 cm, the width is 12-14 cm, the weight is 3-4 kg; small, respectively, 12-14 cm, 8-9 cm, 9-10 cm, 0.8-1.0 kg.

subclass: soft cheeses

Soft cheeses are cheeses that have a higher fat content than hard and semi-hard cheeses. Soft cheeses ripen from the outside in. Their cheese mass is usually white or creamy yellow in color. Consistency - soft, plastic, elastic. The smell and taste can be described as "delicate", "spicy", "sour". The highlight of this type is the crust, it can be white, from a thin layer of mold (Camembert, Brie) or washed inedible (for example, the Tru du cru variety, which is washed in Burgundy vodka during the ripening process). The crust may be of a mixed type if, after washing, mold was again cultivated on it.

Dorogobuzh cheese has the shape of an almost cube (8 cm * 9 cm * 9 cm). Fat content in dry matter is not less than 45%, moisture - not more than 50%, salt - 2.5%. Weight of cheese 05-0.7 kg. It takes at least 40 days for the cheese to mature.

Kalininsky cheese has the shape of a high cylinder 18-26 cm high, 7.5-8 cm in diameter, its weight is from 0.6 to 1 kg. Fat content in dry matter is not less than 45%, moisture - not more than 50%, salt - 2.5%. It takes at least 1 month to ripen the cheese.

Medynsky cheese is produced in the form of a rectangular bar, with slightly convex side surfaces, its weight is from 0.24 to 0.36 kg. Fat content in dry matter is not less than 45%, moisture - not more than 50%, salt - 2.5%. It takes at least 40 days for the cheese to mature.

Snack cheese is produced in the form of a low cylinder, its weight is from 0.2 to 0.4 kg. Fat content in dry matter - not less than 50%, moisture - not more than 55%, salt - 3.5%. It takes 25 days for the cheese to mature.

Smolensk cheese has the shape of a low cylinder, its weight is from 0.85 to 1.2 kg. Fat content in dry matter is not less than 45%, moisture - not more than 50%, salt - 2.5%. It takes 40 days for the cheese to mature.

Dessert white cheese has the shape of a low cylinder with a diameter of 8-10 cm, the mass of cheese is 0.13 kg. The content of fat in dry matter is not less than 50%, moisture - not more than 65%, salt - 1.5-2.5%. The duration of maturation is 8-12 days.

Cheese Russian Camembert has the shape of a low cylinder with a diameter of 6-10 cm, the weight of the cheese is 0.13 kg. Cheese is also produced in the form of a half-cylinder weighing 0.065 kg. The fat content in dry matter is not less than 60%, salt - 1.5-2.5%, moisture - not more than 55%.

Roquefort cheese has the shape of a low cylinder, 9-11 cm high, 17-20 cm in diameter, its weight is from 2 to 3.5 kg. The fat content in dry matter is not less than 50%, moisture - not more than 46%, salt - not more than 5%. It takes 1.5 months for the cheese to mature.

Pickled cheeses

Pickled cheese and cheese are made from buffalo, sheep, goat, cow's milk, as well as from their mixture. Brine hard and soft cheeses differ from other cheeses in that they are ripened and stored in salt brine (16-19%). This gives the cheeses a sharp taste. A significant salt content in cheeses (from 4 to 8%) thickens the consistency, making it rough, brittle.

Ossetian cheese is made in the form of a cylinder, with slightly convex side and horizontal surfaces and rounded edges, its weight is from 4.5 to 8 kg. The content of fat in dry matter is not less than 45%, moisture - not more than 51%, salt - 4-5%. It takes at least 1 month to ripen the cheese.

Suluguni cheese has the shape of a low cylinder 2.5-3.5 cm high, 15-20 cm in diameter, its weight is from 0.5 to 1.5 kg. The content of fat in dry matter is not less than 45%, moisture - not more than 50%, salt - 1-5%. It takes at least a month for the cheese to mature.

Chanakh cheese is produced in the form of two truncated cones connected together by wide bases, its weight is from 4 to 7 kg. The content of fat in dry matter is not less than 50%, moisture - not more than 49%, salt - 4-7%. It takes at least 2 months for the cheese to mature.

Cheese has the form of a bar, with a square base. The content of fat in dry matter is not less than 45%, moisture - not more than 53%, salt - 3-5%. The taste and smell are clean, moderately salty, without foreign tastes and smells.

Class: sour-milk natural cheeses

Sour-milk cheeses, unlike rennets, are prepared by fermentation with lactic acid, which is most often added to milk in the form of acid whey or lactic acid bacteria ferment. In essence, sour-milk cheeses are cottage cheese subjected to ripening. These cheeses are made from fatty or lean cottage cheese, to which 2.5-3% salt and 0.8-1% bicarbonate salt are added (to speed up ripening), as well as various spices.

subclass: hard sour-milk cheeses

Green cheese is produced in two types: a head, which has the shape of a truncated cone, and powder. The mass of a cheese head is 100 g, and the mass of cheese in powder is 100 or 200 g. Moisture content - no more than 40%, salt - no more than 6.5%, powder of green sweet clover leaves - no more than 2.5%.

The taste and smell are sharply salty, with a specific smell of sweet clover and ripened ciger.

subclass: soft sour-milk cheeses

The subclass of soft sour-milk cheeses includes cheeses in which the cheese mass ripens with the participation of aerobic microflora, such as Gartsky, Olomoutsky and others.

subclass: fresh sour milk cheeses

These cheeses are made from acid curd. This group includes: Tea, Coffee, Belarusian blade, Domashniy, Adygei, Dneprovsky, curd Lithuanian cheeses, Kimenyu cheese, Dietary buttermilk, Gelendzhik and others.

class: processed cheeses

Processed cheeses include processed and melted cheeses. They are obtained by melting mature and rapidly ripening rennet cheeses, cottage cheese and curd mass, to which sodium phosphate or citrate and some other salts are added, as well as butter, sugar, dried fruits, spices and spices, sour cream.

The range of processed and baked cheeses includes over 100 items.

Processed cheeses are divided into 5 groups:

Processed cheeses without fillers and spices;

Processed cheeses with fillings and spices;

Processed pasty cheeses;

Canned processed cheeses;

Dry processed cheeses.

A very large number of different cheeses have been invented in the world.

And, of course, it makes sense to group or classify them according to criteria such as aging time, structure, manufacturing method, fat content, animal milk content, country or region of origin, etc.

The methods most commonly or traditionally used depend on moisture content, which narrows further to fat content and aging or maturation.

The criteria can be used individually or in combination, but no single method can be universal.

Here are the most basic and simple options for classifying cheeses.

Soft cheeses are cheeses with a soft, creamy/curd-like texture, produced without additional processing such as smoking or melting.

Such cheeses can be either with a crust (mold or natural), or without it (fresh cheeses).

Fresh cheeses: Ricotta, Feta, Mizithra, Mozzarella.

Soft fresh cheeses with a moldy crust: Camembert, Brie, Bonchester.

Washed mold rind cheeses: Maroilles, Mont d'Or, Romadur, Limburger, Dorogobuzhsky.

Goat cheeses: Crottin de Chavignol, Saite-Maure, Picodon.

Semi-hard cheeses - with a dense creamy texture, produced without additional processing such as smoking or melting, covered with a crust (moldy or natural), can be packed in wax.

They differ from soft cheeses in the way of pressing and ripening period.

These cheeses are among the most familiar to the Russian consumer.

These include: Cantal, Edam, Gouda, Oltermanni, Russian, Dutch, Kostroma, Uglich, Estonian.

From exotic cheeses, semi-hard cheeses include a subclass of "blue cheeses": Roquefort, Stilton, Gorgonzolla, Brue de Brisse, Dorblu (with mold in the entire mass of cheese).

Hard cheeses are cheeses with a hard, dense texture.

Among hard cheeses, it is customary to distinguish a subclass - "grating" cheeses, difficult to cut, and therefore used as an addition to grated dishes. Covered with a dense crust, waxy or natural. They differ from semi-solid in the way of pressing and maturation.

Hard cheeses are also the most common and popular in Russia.

Hard cheeses include: Emmental, Maasdam, Raclette, Parmesan, Grano Padano, Friesien, Leiden, Gruyère, Pecorino, Romano.

There are practically no moldy cheeses among hard cheeses. the technology for the production of hard cheeses does not allow free development of mold cultures inside the cheese.

Smoked cheeses. These cheeses belong to the type of hard cheeses (in terms of density), but radically differ from them in the way they are prepared and in taste.

Melted cheeses. These cheeses were invented in the 20th century and cannot be considered full-fledged cheeses. they contain extraneous fats of vegetable origin.

By consistency, processed cheeses are close to soft, but differ from them in the way of preparation (additional melting after a short ripening period), and in taste: Patefine Fort, Cancuallot, Fromage du Larzac.

This group of cheeses differs from others in that after ripening they are additionally processed - smoked or melted.

As a rule, when smoking cheeses, beech wood is used, which gives these cheeses an original bouquet.

Being a product of additional processing and packaged in foil or sealed jars, processed cheese has a longer shelf life and is less sensitive to temperature changes, which increases both its sales season and distribution areas.

Type of milk from which cheese is made

1. Cheeses from cow's milk. They are distinguished by the lowest fat content among cheeses made from the milk of other animals, a sweetish accent and a restrained traditional taste.

This is the most common group of cheeses, which includes cheeses of any hardness.

Among the soft cheeses made from cow's milk, the most famous are: Babibel, Bel Paese, Brie, Camembert.

Among the semi-hard cheeses made from cow's milk, the most famous are: Brick, Cantal, Edam.

Among the hard cheeses made from cow's milk, the most famous are: Cheddar, Emmental, Maasdam.

2. Cheeses from sheep's milk. These cheeses are the fattest among all, since the fat content in sheep's milk is 9%. Also, these cheeses are rich in proteins and trace elements.

Basically, sheep's milk is used for the production of hard and exotic cheeses, although soft cheeses also exist.

Mostly sheep cheeses are hard, with a dense texture (Aragon, Castellano). These cheeses have a fresh, distinctive taste. Many of the sheep's cheeses are classified as exotic.

There are also soft ones, with a curd consistency (Ricotta, Feta). These cheeses are also called shepherd's or brine - according to the technology of their preparation. The taste of such cheeses is sour-salty.

Roquefort is the most famous cheese made from sheep's milk.

3. Cheeses from goat's milk. These cheeses are also quite fatty, but less so than sheep's milk cheeses.

They are the second richest in trace elements and have a characteristic taste of goat's milk. The trademark of goat cheeses is their soft, wrinkled rind.

Goat milk cheeses are a delicacy. This group includes cheeses of any density - from soft to hard.

most large group goat cheeses are cheeses with a dried rind, made by slow curdling of milk.

These include Rocamadour, Chabichou, Couche-verac, Crottin de Chavignol, Maconnais, Pelardon, Picodon, Pouligny Saint Pierre, Rigotte, Tourmon St Martin.

In their manufacture, Geotrichum fungus and yeast are artificially added.

As a result of the activity of the Geotrichum fungus, a slightly wrinkled crust is formed on the surface, which is the "brand name" of traditional goat cheeses.

Cheeses from the milk of other animals (buffalo, horse, camel). Such cheeses are quite rare.

Buffalo milk cheeses are a delicacy and are highly valued all over the world due to their unique taste and useful properties buffalo milk.

By type of milk used in cheese production

1. Cheeses made from fresh milk (limited batches, cheeses made according to original recipes and technologies): Cottage, Caciotta, Reblochon - usually soft, with a high fat content.

As a rule, cheeses from fresh, unpasteurized milk are produced on small farms and are not a product of assembly line production.

They are rich in natural fats, proteins and trace elements contained in the original milk.

2. Skimmed milk cheeses (low-fat cheeses).

Skimmed milk cheeses are semi-hard and hard. They are distinguished by a denser, dry texture and a more restrained, strict taste than that of soft cheeses.

Here are the following cheeses: Raclette, Leiden, Schabzeiger,

3. Pasteurized milk cheeses (most mass-produced cheeses today): Gradast, Toscanello.

Often, when making cheese, milk is pasteurized - this, on the one hand, kills harmful bacteria and microbes that can affect both the quality of cheese and its health benefits and safety.

On the other hand, pasteurization destroys the natural flora of milk, so bacterial cultures are artificially added to cheese made from pasteurized milk.

Thus, cheeses made from pasteurized milk are healthier and do not lose their flavor properties.

In addition, cheeses made from pasteurized goat's milk have a very peculiar "roasted" flavor.

VOLGA COOPERATIVE INSTITUTE OF THE CENTROSOYUZ OF THE RUSSIAN FEDERATION

CENTER FOR SECONDARY VOCATIONAL EDUCATION

Course work

discipline: "Commodity science of goods of animal origin"

"Analysis of the assortment and evaluation of the quality of cheese , sold in the store"

Completed by: 3rd year student

groups Тс3-51 Grishchenko Anna

Checked: st. teacher

A.B. Tugusheva

Engels 2006.

Introduction

1. Theoretical part

1.1 Status and development prospects of the cheese market

1.2 Classification, characteristics of the assortment of cheeses

1.3 Chemical composition and the nutritional value cheeses

1.4 Factors that shape quality and raw materials. Manufacturing processes

1.5 Quality requirements for cheeses

2. Practical part

2.1 Characteristics of the Grozd store

2.2 Analysis of the assortment of cheeses sold in the Grozd store

2.3 Analysis of ND for cheeses

Conclusions and offers

Bibliography

Introduction

Cheese has been known in Russia since ancient times. Evidence has been preserved that even in pre-Christian times, Slavic pagans sacrificed it to their idols and ate it at home festivities, and in the 10th-11th centuries they were paid tribute to the Germans. And the word "cheese" itself has a primordially Slavic origin. It comes from the word "raw": in Russia, milk was not heated to coagulate, it coagulated in a natural, "raw" way.

However, this product began to be produced on an industrial scale only after Peter I came to power. Having visited Holland, he was so impressed with overseas cheeses that he brought Dutch cheese makers with him to establish production in Russia.

The name of the cheese was most often given by the place of its birth - Yaroslavsky, Ugichesky, Poshekhonsky. This tradition came from abroad: the names of imported cheeses also often spoke of the place of production: for example, Parmesan comes from the Italian city of Parma, Roquefort and Camembert come from French villages with similar names, etc.

France is traditionally considered the leader among producers. Out of almost 500 varieties of French cheeses, only 36 have a permanent, “controlled” name. According to French law, they must be produced in the region of France where their recipes were invented, and the process of their manufacture must exactly correspond to the established tradition. On Russian shelves you can find such brands. For example, soft cheese with a white rind and the taste of hazelnut "Molaise Eagle", soft odorous cheese with a pronounced taste and washed rind Pont Leveque, blue cheese "Montsegur" and a number of others. Other varieties with the same name may have different tastes.

In cheese production, France is trying to compete with Holland, the world leader in terms of exports. It is she who is the progenitor of Edam and Gouda, but in Russia German analogues of these varieties are more common. Austria has about 140 varieties to offer. The quality of Austrian cheese is worse than French cheese, perhaps because some operations that are automated in other countries are done manually in Austria more carefully.

If France and Austria are famous for their elite varieties, then Germany is the leader in the production of cheese for every day. Processed and hard German cheeses are especially popular in Russia. Belgium is famous for its smoked cheeses. Denmark is represented mainly by feta and blue mold cheeses, while Greece is represented by goat and sheep milk cheeses.

1. Theoretical part

1.1 Status and development prospects of the cheese market

Over the past two years, the demand for cheeses with bright, intense flavors, especially from goat and buffalo milk, has grown significantly. The popularity of white cheeses is also growing - Brynza, Mozzarella, Feta, Suluguni. This year, a variety of Danish feta cheese has appeared on the market - the new Dunwait cheese. It differs from its predecessors in that it contains natural vegetable oil making it ideal for diabetics.

Interesting novelties on the market were cream cheeses with natural additives unusual for a Russian buyer in their composition - shrimp, salmon, pineapple, dried ham, smoked venison, wasabi, blue mold. Such cheeses are placed in glass cups. The content of additives is up to 15% in the total composition. This year's novelty is cheeses with 10% natural yoghurt content, which gives the product the most delicate taste.

A modern cheese counter is able to satisfy the tastes of exotic lovers. Australian fruit cheeses are exotic. These are soft cheeses (45% fat) with the addition of candied fruits (from apricots, melons, mangoes) and nuts. For Australian manufacturers, this is also a novelty: the product was developed quite recently, but has already gained popularity in the US and Japan. The assortment will expand in the near future: there will be cheeses with the addition of brandy, with strawberries. Their price per kilogram ranges from 500-600 rubles.

In the spring of this year, Norwegian cheeses began to be delivered to Russia. For example, sweet with a sour taste, Geytost cheese, which looks like boiled condensed milk. Three types of Shtrolh smoked cheeses, cheese with truffles and several classic cheeses with additives for people who care about health have also appeared on Russian shelves: these are Yogauda (with the addition of yogurt), Biogarde (with the addition of biocultures), Olifesta (with the addition of olive oil), orange cheddar.

Cheeses for children have become one of the new, promising segments on the market. Their feature is the content of calcium, the use of natural ingredients in the production and packaging with games or toys.

1.2 Classification, characteristics of the assortment of cheeses

According to the consistency, hard, semi-hard cheeses, soft cheeses with blue mold (blue cheeses), with a white penicillin crust are distinguished; fresh cheeses, including brine; melted cheeses.

Hard and semi-hard cheeses are the most popular among Russian buyers. They are the most high-calorie, high in fat and high in calcium. Recently, the range of such cheeses on the Russian counter has become wider due to flavoring additives: nuts, cumin seeds, pepper, honey and even juices are added to cheeses. Cheeses are smoked, unusual nuances are introduced into the technology of their preparation. So, for example, the Dutch Mimolette cheese is famous for the fact that a tick and a worm are involved in its manufacture. special types: they are launched into the cheese mass, and there they make moves for better air circulation.

Class: rennet natural cheeses Subclass: hard cheeses

CHEESES OF THE SWISS TYPE

Swiss cheese has the shape of a low cylinder, 12-18 cm high, 70-80 cm in diameter, with a slightly convex lateral surface. The top and bottom surfaces may also be slightly convex. Cheese is produced weighing from 50 to 100 kg. Fat content in dry matter - 50%, moisture - no more than 42%, salt - 1.5-2.5%. It takes at least 6 months for the cheese to mature.

Soviet cheese produced in the form of rectangular bars, with slightly cut vertical edges and convex side surfaces, 48-50 cm long, 18-20 cm wide and 12-17 cm high, weighing from 12 to 16 kg. Fat content in dry matter - not less than 50%, moisture - no more than 42%, salt - 1.5-2.5%. Cheese ripens within 4 months.

The taste and smell are clean, slightly sweet, without foreign tastes and odors. The dough is plastic, homogeneous throughout the mass of cheese.

On the section, it has a pattern consisting of round or oval eyes.

Altai cheese has the shape of a low cylinder, 10-13 cm high, 30-40 cm in diameter, with a slightly convex side surface, its weight is from 12 to 20 kg. Fat content in dry matter - not less than 50%, moisture - no more than 42%, salt - 1.5-2.5%. It takes at least 4 months for the cheese to mature.

Moscow cheese has the shape of a tall cylinder, 30-40 cm high, 14 cm in diameter, its weight is from 6 to 8 kg. Fat content in dry matter - not less than 50%, moisture - no more than 42%, salt - 1.5-2.5%. It takes at least 4 months for the cheese to mature.

Carpathian cheese has the shape of a cylinder, it can be of two types: large - with a diameter of 58-60 cm, height 13-15 cm, weighing 45-50 kg and small - 12-15 kg.

Ukrainian cheese they produce a unified form - a high cylinder 40-50 cm high, 15-18 cm in diameter, weighing 8-10 kg. Fat content in dry matter - 50%, moisture - no more than 42%, salt - no more than 1.6%.

The taste of cheese is slightly spicy. The consistency is plastic, tender, homogeneous throughout the mass. The drawing consists of round and oval eyes of different diameters; single eyes are allowed. This group includes Voronezh cheese.

Kuban cheese differs in the unified form (cylinder). It is very close to Soviet in taste, smell and texture. Differences are only in shape and mass.

CHEESES OF THE DUTCH TYPE

Dutch cheese they produce a round shape with a diameter of 13-15 cm, a height of 10-16 cm, and a weight of 2-2.5 kg.

Dutch slab big and small It is made in the form of rectangular bars with slightly rounded edges and convex side surfaces. The dimensions of the Dutch slab large: length - 28-30 cm, width - 14-15 cm, height - 10-12 cm, weight - 5-6 kg; Small Dutch bar: length - 17-18 cm, width - 11-12 cm, height - 7-8 cm, weight - 1.5-2 kg.

The cheese is considered mature at 2-2.5 months of age, but after 3.5 months a “tear” forms in it.

Dutch cheese differs not only in form, but also in chemical parameters. Dutch round cheeses contain at least 50% fat in dry matter, moisture - no more than 43%. Dutch slabs contain at least 45% fat in dry matter, moisture - 44%. The salt content in all types of cheeses is 2-3.5%. Cheese dough is plastic, slightly brittle when bent. The taste is pure, pronounced aroma inherent in this type of cheese, with the presence of sharpness and slight sourness.

Kostroma cheese made in the form of a low cylinder, with a slightly convex side surface and rounded edges. Its mass is from 9 to 12 kg and from 5 to 6 kg. Fat content in dry matter - not less than 45%, moisture - no more than 44%, salt - 1.5-2.5%. It takes 2 to 2.5 months for the cheese to mature. Taste and smell are clean. characteristic of this type of cheese. The dough is homogeneous throughout the mass of cheese. The color of the dough is from white to slightly yellow, uniform. On the cut, the cheese has a pattern consisting of round or slightly flattened eyes.

Yaroslavl cheese they produce a unified cylindrical shape, with a diameter of 8-10 cm, a length of 25-35 cm. The mass of a unified large cylinder is 8-10 kg, a small one is 4-6 kg. Cheese contains fat in dry matter at least 45%, moisture - no more than 44%, salt - 1.5-2.5%. The rind of the cheese is covered with paraffin, the surface is painted red. The taste and smell are clean, slightly sour, characteristic of this type of cheese. The dough is plastic, homogeneous throughout the mass. The color of the dough is from white to slightly yellow. On the cut, the cheese has a pattern consisting of round or slightly flattened eyes.

steppe cheese has the shape of a bar, with a square base and slightly convex side surfaces, its weight is from 5 to 6 kg. The content of fat in dry matter is not less than 45%, moisture - not more than 44%, salt - 2-3.5%. It takes at least 2.5 months for the cheese to mature.

Poshekhonsky cheese produced in the form of a low cylinder, with a slightly convex surface and rounded edges, its weight is from 5 to 6 kg. Fat content in dry matter - not less than 45%, moisture - no more than 43%, salt - 1.5-2.5%. It takes 45 days for the cheese to mature.

Estonian cheese has the shape of a tall cylinder. A slightly oval section is allowed: diameter 8-10 cm, height 30-35 cm, weight 2-3 kg. Fat content in dry matter - not less than 45%, moisture - no more than 44%, salt - 1.8-2.5%.

It is characterized by low-temperature processing of raw grain (-41-42°C) with an exposure of 50 minutes and a low ripening temperature (10-15°C). Ripening period 2.5 months.

Russian cheese has the shape of a low cylinder, with a slightly convex side surface and rounded edges. The mass of a small cylinder is from 7 to 9 kg, a large one is from 11 to 15 kg. Fat content in dry matter - not less than 50%, moisture - no more than 43%, salt - 1.3-1.8%. It takes at least 2.5 months for the cheese to mature.

CHEDDAR CHEESES

Cheddar cheese has the shape of a high cylinder, with a sheer side surface and flat bases, its weight is from 30 to 33 kg. Fat content in dry matter - not less than 50%, moisture - no more than 44%, salt - 1.5-2.5%. It takes at least 3 months for the cheese to mature.

Mountain Altai has the shape of a low cylinder or truncated cone, 11-14 cm high, 34-35 cm in diameter, weighing 10-15 kg. Covered with a gauze or calico shell, tightly pressed to the dough. The surface of the cheese is covered with a paraffin mixture. The cheese has a clean, slightly sour taste, plastic dough, slightly spreading. The color of the dough is from white to slightly yellow, uniform throughout the mass, without a pattern. Cheese contains fat in dry matter at least 50%, moisture - 44%, salt - 1.5-2.5%.

SMOKED CHEESES differ in characteristic taste and a smell of smoking. The dough is dense, the pattern is small, the crust is light brown. Smoked cheeses are produced using Dutch cheese technology. After drying the rind, the cheese is smoked at a temperature of 30 ° C for 1.5 days, or smoke liquid is added to the milk - a 0.1% solution, then dipped into a smoke preparation - a 10 percent aqueous solution. The cheese ripens in the chamber, after 1.5 months it is waxed. This group includes: Vologda, Moldavian, Ossetian, Caucasian.

CHEESES SEMI-FINISHED PRODUCTS FOR PROCESSED CHEESES are made from rennet-flaccid milk. A common feature of the technology is the ripening of the cheese mass in containers, i.e. without molding. This group includes accelerated maturation cheese. Its fat content is 40 and 45%, it tastes like Soviet cheese. The cheese mass is packed in tubs, the surface is poured with a molten paraffin mixture. The cheese mass ripens at a temperature of 18-20°C for three weeks.

Latvian cheese produced in the form of a bar, with a square base, with slightly rounded edges and slightly convex side surfaces, its weight is from 2.2 to 2.5 kg. Fat content in dry matter - not less than 45%, moisture - no more than 48%, salt - 2-3.5%. It takes at least 2 months for the cheese to mature.

On the cut, the cheese has a pattern consisting of oval, oblong and irregular eyes.

CHEESES OF THE UGLICH TYPE are distinguished by a slightly sour taste, delicate texture, and ripen with a washed rind.

Uglich cheese produced in the form of rectangular bars, with slightly convex side surfaces, its mass is from 2 to 3 kg. The content of fat in dry matter is not less than 45%, moisture - not more than 45%, salt - 1.5-2.5%. It takes at least 2 months for the cheese to mature.

subclass: semi-hard cheeses

These are self-pressing cheeses with a slimy rind. They have a delicate texture. The temperature of the second heating is 36-40°C. Cheeses are molded in bulk. These include: Volzhsky, Krasnodar, Novoukrainsky, Lithuanian, Kaunas, Baltic, Minsk, Klaipeda, Vyrusky, Rambinas, Backstein, Tilsit, Brik, Donskoy.

Uglich cheese has the shape of a bar, its mass is from 2.5 to 3 kg. Fat content in dry matter - not less than 45%, moisture - no more than 48%, salt - 2-3%; cheese requires at least 2 months to mature. The taste and smell are sharp, slightly ammonia, characteristic of this type of cheese. The dough is tender, plastic, homogeneous throughout the mass of cheese. The color of the dough is from white to slightly yellow, uniform. On the cut, the cheese has a pattern consisting of round or irregular eyes.

Krasnodar cheese released in the form of a high cylinder. Cheese is produced in two sizes: large - weighing 8-10 kg and small - weighing 4-6 kg. Fat content in dry matter - not less than 50%, moisture - no more than 43%, salt - 2-3%. It takes at least 3 months for the cheese to mature.

Lithuanian cheese has the shape of a rectangular bar 14-15 cm wide, 10-12 cm high, 28-30 cm long, weighing 5-6 kg. Fat content in dry matter - 30%, moisture - 52%, salt - 2-3%. The taste and smell are weakly pronounced, cheesy, sourish, slight bitterness is allowed, a slightly fodder aftertaste. The consistency is thick and slightly brittle. The color of the tesa is from white to slightly yellow, uniform throughout the mass. The crust is even, clean, without a thick subcrustal layer, covered with a paraffin-polymer alloy or film.

Kaunas cheese has the shape of a low cylinder with a diameter of 18-20 cm, a height of 6-8 cm, a weight of 1.8-2.5 kg, a moisture content of 53%, the cheese matures within 35 days.

Semi-soft spicy cheese they produce two types: spicy large and spicy small in the form of a rectangular bar: the length of the large one is 27-28 cm, the height is 9-11 cm, the width is 12-14 cm, the weight is 3-4 kg; small, respectively, 12-14 cm, 8-9 cm, 9-10 cm, 0.8-1.0 kg.

subclass: soft cheeses

Dorogobuzh cheese has the shape of an almost cube (8 cm * 9 cm * 9 cm). The content of fat in dry matter is not less than 45%, moisture - not more than 50%, salt - 2.5%. Weight of cheese 05-0.7 kg. It takes at least 40 days for the cheese to mature.

Kalininsky cheese has the form of a high cylinder 18-26 cm high, 7.5-8 cm in diameter, its weight is from 0.6 to 1 kg. Fat content in dry matter is not less than 45%, moisture - not more than 50%, salt - 2.5%. It takes at least 1 month to ripen the cheese.

Medyn cheese produced in the form of a rectangular bar, with slightly convex side surfaces, its weight is from 0.24 to 0.36 kg. The content of fat in dry matter is not less than 45%, moisture - not more than 50%, salt - 2.5%. It takes at least 40 days for the cheese to mature.

snack cheese produced in the form of a low cylinder, its mass is from 0.2 to 0.4 kg. Fat content in dry matter - not less than 50%, moisture - no more than 55%, salt - 3.5%. It takes 25 days for the cheese to mature.

Smolensky cheese has the shape of a low cylinder, its mass is from 0.85 to 1.2 kg. The content of fat in dry matter is not less than 45%, moisture - not more than 50%, salt - 2.5%. It takes 40 days for the cheese to mature.

Dessert white cheese has the shape of a low cylinder with a diameter of 8-10 cm, the mass of cheese is 0.13 kg. Fat content in dry matter is not less than 50%, moisture content is not more than 65%, salt content is 1.5-2.5%. The duration of maturation is 8-12 days.

Cheese Russian Camembert has the shape of a low cylinder with a diameter of 6-10 cm, the mass of cheese is 0.13 kg. Cheese is also produced in the form of a half-cylinder weighing 0.065 kg. The fat content in dry matter is not less than 60%, salt - 1.5-2.5%, moisture - no more than 55%.

Roquefort cheese has the shape of a low cylinder, 9-11 cm high, 17-20 cm in diameter, its weight is from 2 to 3.5 kg. Fat content in dry matter is not less than 50%, moisture content is not more than 46%, salt content is not more than 5%. It takes 1.5 months for the cheese to mature.

Pickled cheeses

Ossetian cheese it is made in the form of a cylinder, with slightly convex side and horizontal surfaces and rounded edges, its weight is from 4.5 to 8 kg. Fat content in dry matter is not less than 45%, moisture content is not more than 51%, salt content is 4-5%. It takes at least 1 month to ripen the cheese.

Sulguni cheese has the form of a low cylinder 2.5-3.5 cm high, 15-20 cm in diameter, its weight is from 0.5 to 1.5 kg. The content of fat in dry matter is not less than 45%, moisture - not more than 50%, salt - 1-5%. It takes at least a month for the cheese to mature.

Cheese Chanakh It is produced in the form of two truncated cones connected together by wide bases, its mass is from 4 to 7 kg. The content of fat in dry matter is not less than 50%, moisture - no more than 49%, salt - 4-7%. It takes at least 2 months for the cheese to mature.

Brynza has the shape of a bar, with a square base. The content of fat in dry matter is not less than 45%, moisture - not more than 53%, salt - 3-5%. The taste and smell are clean, moderately salty, without foreign tastes and smells.

Class: sour-milk natural cheeses

subclass: hard sour-milk cheeses

Green cheese produce two types: a head, having the shape of a truncated cone, and powder. The mass of a cheese head is 100 g, and the mass of cheese in powder is 100 or 200 g. Moisture content - no more than 40%, salt - no more than 6.5%, powder of green sweet clover leaves - no more than 2.5%.

The taste and smell are sharply salty, with a specific smell of sweet clover and ripened ciger.

subclass: soft sour-milk cheeses

The subclass of soft sour-milk cheeses includes cheeses in which the cheese mass ripens with the participation of aerobic microflora, such as Gartsky, Olomoutsky and others.

subclass: fresh sour milk cheeses

class: processed cheeses

Processed cheeses include processed and melted cheeses. They are obtained by melting mature and fast-ripening rennet cheeses, cottage cheese and curd mass, to which sodium phosphate or citrate and some other salts are added, as well as butter, sugar, dried fruits, spices and spices, sour cream.

The range of processed and baked cheeses includes over 100 items.

Processed cheeses are divided into 5 groups:

Processed cheeses without fillers and spices;

Processed cheeses with fillings and spices;

Processed pasty cheeses;

Canned processed cheeses;

Dry processed cheeses.

1.3 Chemical composition and nutritional value of cheeses

Based on the established norms of consumption and population, the total volume of production of dairy products and their range are calculated. As the country's population increases, so does the need for milk and dairy products.

Cheese making removes much of the water from the milk, so cheese is a concentrated food product.

Knowledge of the chemical composition of food products makes it possible to judge their biological and nutritional value.

The nutritional value of cheese is determined by the high content of food components necessary for a person - proteins, milk fat, as well as mineral salts and vitamins. 100 g of full-fat cheese contains 28-30 g of protein, 32-33 g of fat, about 1 g of calcium, 0.8 g of phosphorus and up to 2 g of various salts. In addition, cheese protein in its amino acid composition is one of the most valuable types of protein. It contains all the most important amino acids in almost the same proportions as they are in the animal body, including deficient ones - tryptophan, lysine and methionine.

Milk fat is found in cheese mostly in the form of tiny balls, which contributes to its rapid absorption by the body. In addition, among the cleavage products are extractive substances that affect the glands that secrete digestive juices. Therefore, cheese is a highly valuable product in terms of digestibility; cheese proteins are digested by 98.5%; fats - by 96%; carbohydrates - by 97%.

Calcium and phosphorus, which are contained in cheese and are of great importance for building bone tissue and metabolism, are well absorbed by the human body.

Vitamins A, D, E, B1, B2, B3, B6, PP, C pass into cheese from milk.

In terms of calories, cheeses occupy one of the first places among food products: 3580 - 3890 kcal per 1 kg.

1.4 Factors that shape quality and raw materials. Manufacturing processes

The use of various technological schemes of production makes it possible to obtain cheeses of various chemical composition and organoleptic characteristics.

The production process of natural rennet cheeses consists of the following main operations:

Reception and sorting of milk,

Preparing milk for curdling

curdling milk,

clot processing,

cheese ripening,

Cheese finishing.

The main operations affecting the quality of cheese

The quality of cheese depends on the quality of milk, its chemical composition, heat treatment methods.

Milk entering the cheese factory must meet the requirements of GOST.

Depending on the physicochemical and microbiological parameters, milk is divided into two grades.

Milk acceptance

Acceptance of milk begins with an inspection of the state of containers (tanks, flasks), checking the cleanliness of the gasket, the presence and integrity of the seals.

Before opening the flasks, the lids are cleaned, washed or wiped. When opening flasks, bath hatches, tanks, the smell of milk, the presence or absence of foreign odors are determined. Then the milk temperature is determined.

The temperature of the product is measured in opened controlled packaging units, at a depth of 10-20 cm.

Glass thermometers must be framed. The temperature of milk upon receipt at the factory should be no more than 10 ° C.

Milk sampling

The sample is taken from a homogeneous batch of milk. A homogeneous batch is understood as milk from one compartment of a tank, one milk storage tank, and a flask.

The average sample is the part of the product taken from the controlled packaging units of the batch in one dish.

The average sample is a certain part of the average sample, allocated for laboratory analysis.

A packaging unit is considered a flask, a compartment of a tank truck.

Sampling is carried out in the presence of persons responsible for the quality of controlled products, except for cases of milk delivery by rail and water transport, after checking the condition of the container and the homogeneity of the batch.

When mixing batches, products are sorted into homogeneous batches.

Controlled packaging units are counted on a random basis.

The organoleptic indicators of milk are evaluated for each controlled packaging unit separately.

In case of detection of chemicals, foreign substances in milk, all packaging units of this batch are opened and inspected.

Before taking samples from milk storage containers and tank trucks, milk is mechanically mixed for 3-4 minutes, avoiding strong foaming, overflowing, and its complete homogeneity is achieved.

Before sampling, the milk from the flasks is mixed with a whorl, moving it up and down 8-10 times. The whorl must have a handle of such length that when the whorl is immersed to the bottom, part of the handle remains underloaded.

From milk delivered in road tanks, samples are taken with a mug, with a capacity of 0.5-0.25 l, or a metal tube from each section of the tank separately into a vessel that is clean and rinsed with the test milk.

From the milk delivered in flasks, 5% of the flasks of their total number are taken for control.

Sampling is carried out with a metal tube, immersing it to the bottom of the flask at such a speed that milk enters the tube at the same time as it is immersed. Milk samples are transferred from each monitored site to a clean and rinsed vessel with test milk, and from there, after mixing, an average sample of 500 ml is isolated.

In order to avoid premature pouring out of the tube of a portion of the selected portion of milk, the tube with milk must be held vertically.

After mixing, the average milk sample intended for determining physicochemical and organoleptic parameters is brought to a temperature of 20 ± 2 ° C.

The evaluation of chemical indicators is carried out on the basis of a laboratory study of the average sample of each homogeneous batch.

Determination of the acidity of milk in the average sample

The acidity of milk is expressed in Turner degrees. The titratable acidity of milk is determined by the number of milliliters of a 0.1 n solution of caustic alkali necessary to neutralize 100 ml of milk diluted 2 times with water; phenolphthalein is used as an indicator.

The acidity of freshly squeezed milk ranges from 16-18 ° T. It is caused by the presence of acidic salts and proteins in milk that have acidic properties.

The acidity of milk can decrease with some animal diseases, when milk is diluted with water, and increase if livestock grazed on pastures with acidic grasses.

During storage of milk, acidity increases due to the development of lactic acid bacteria that ferment lactose to lactic acid.

Determination of the density of milk with a hydrometer - lactodensimeter

Density (bulk weight) - the mass of milk at 20 ° C per unit volume.

The relative density of milk is the ratio of the mass of milk at a temperature of +20°C to the mass of water in the same volume at a temperature of +4°C.

The density of milk is one of the indicators characterizing its naturalness. The density of naturally whole milk is in the range of 1.027-1.033 or, as it is customary to express it, in the range of 27-33 degrees lactodensimeter. The density value changes depending on the change in the constituent parts of milk: with an increase in their content (with the exception of fat), the density increases.

When determining the volume of milk in a large container, the net weight of the product is divided by the actual density.

Determination of milk purity group

Determining the purity group of milk is of great importance in assessing the quality of milk. Microorganisms get into milk together with mechanical particles. A large amount of mechanical impurities in milk indicates unsanitary conditions for obtaining, storing or transporting milk. To do this, 250 ml is passed through a special device, a cotton swab is removed from the filter onto a sheet of paper, dried, and the milk purity group is determined by the number of particles retained on the cotton, using a standard.

Determination of the total bacterial contamination of milk by a reductase test with redazurin

The rate of recovery of resazurin or methylene blue in milk is determined by the biochemical activity of microorganisms, different kinds which have different reducing power. The relationship between the duration of discoloration of methylene blue or resazurin and the approximate content of microorganisms in milk has been experimentally established. Therefore, the reductase test is an indirect indicator of the bacterial contamination of milk.

In addition to the general requirements for the quality of milk as a raw material, milk itself must have the biological ability to form a dense clot under the action of rennet.

Cheese suitability of milk

It is determined by conducting additional samples: fermentation and rennet - fermentation.

The fermentation test is carried out by keeping the milk in sterile test tubes in a thermostat at 37-38°C during the day. Milk suitable for cheese making forms a dense even clot. Gas bubbles found in the clot indicate the presence of gas-forming bacteria in the milk. A ruptured clot indicates the presence of peptonizing bacteria. Milk with extraneous microflora is unsuitable for cheese making.

The rennet-fermentation test additionally characterizes milk by its ability to coagulate. It should form a dense, thin, regular rod in the test tube. The presence of gas, broken clot - unacceptable.

Milk with organoleptic defects is unsuitable or completely unsuitable for processing into cheeses.

Milk after the first days of calving animals (colostrum) is unsuitable, it contains a large amount of albumin, which adversely affects the maturation of cheeses.

Old-fashioned milk should not be used for cheese making. it has a bitter-salty taste and low acidity, which slows down rennet coagulation.

Milk that is stale and with harmful microflora (putrefactive, with E. coli, butyric, gas-forming) is unsuitable for use in cheese making, because its presence can cause a number of defects: putrefactive microorganisms - the breakdown of proteins; coli, butyric and gas-forming bacteria - swelling of cheeses.

Of the microflora of milk in cheese making, lactic streptococci and bacteria are used. With a lack of natural microflora, milk is enriched with the introduction of lactic acid starter cultures (pure cultures).

Maturity of milk

The maturity of milk, which is characterized by its acidity, is determined by the amount of microflora. For Swiss and Soviet cheeses, the acidity of mature milk is 18-20°T, for Dutch and Yaroslavl - 17-19°T, for cheddar-type cheeses - 20-22°T, for brine - 20-21°T, for soft cheeses - 22-25°T.

When making cheese from unpasteurized milk, it is kept to reduce the required degree of maturity when cooled to 10 ° C for 12 hours in special baths.

Maturation is subjected to 15% of the total amount of processed milk.

Lactic acid accumulates in milk, which determines the necessary density of the clot when it is coagulated by an enzyme.

Cheese made from insufficiently mature milk with a low content of lactic acid microflora matures more slowly, has a mild taste and pattern.

But during maturation, milk can be enriched with undesirable microflora, therefore it is advisable to replace the natural maturation of milk with the introduction of bacterial starter cultures from lactic acid cultures into it.

The amount of starter introduced depends on the degree of maturity of the milk used and the type of cheese being produced.

So, when making hard cheeses, from 0.2 to 0.5% of the starter is added, 1.0% of the starter is added to sluggish milk, and 3.0-5.0% of the starter is added to soft cheese.

Milk normalization

The purpose of normalization is to prepare the milk according to the type of cheese being produced, so that its chemical composition meets the requirements of the standard.

Make up a mixture of whole and skimmed milk (according to the content of solids), then check the fat content of the mixture. If the amount of fat is not enough, add milk or cream to the mixture and thus bring the fat content to normal.

Milk pasteurization

Milk pasteurization destroys some harmless microorganisms that interfere with the development of cultural microflora, as well as gas-forming forms of bacteria that can cause swelling of cheeses.

In cheesemaking, instant pasteurization at 72-75°C is used, which provides good quality cheese and is economically beneficial.

Apply and long-term pasteurization at 65°C for 20 minutes. In this case, the natural properties of milk are minimally changed. Long-term pasteurization is carried out in baths.

Milk coloring

Its purpose is to give a pleasant exterior shade to the cheese. For tinting, paints obtained from annatto seeds, stigmas of saffron flowers are used. The paint is injected in an amount of not more than 10 ml per 100 liters of milk.

Adding chemicals to milk

To correct rennet-sluggish milk, calcium chloride is added to it in the amount of 10-15 g per 100 kg of milk.

In cheese, unpasteurized and seeded milk and milk of dubious pasteurization are added potassium nitrate in the amount of 20-30 g per 100 kg of milk. Saltpeter is reduced to nitrites, which are antiseptics and suppress the gas-forming microflora that causes swelling of cheeses. Bacteria ferment lactose to lactic acid, acetic acid, hydrogen and carbon dioxide.

Hydrogen is poorly soluble in water and forms small cavities in the clot, which subsequently leads to swelling of the cheese.

Saltpeter, being reduced to nitrite, releases oxygen, which binds hydrogen and eliminates its harmful effects.

Rennet Preparation

To coagulate milk, you can use rennet - chymosin, which is extracted from abomasum - the fourth compartment of the stomach of ruminants. It is secreted by the glandular cells of the abomasum of dairy calves and lambs, i.e. fed on milk alone.

The abomasum is freed from food debris, pulled from the wide end with a cord, inflated with air and tied tightly from the other end. Hang and dry in a dark room at a temperature of 14-15°C. After drying, it is kept for 3-4 months. Then they are cut off from the ends, freed from the inside of the muscle fibers with a blunt knife and easily incised.

The sourdough is prepared by infusing abomasum in a 10% boiled water solution. table salt. You can insist in serum. The finished sourdough is filtered and put into production. Salt salts proteins and enzymes out of solution.

Rennet activity is expressed as the number of parts of milk coagulated by one part of the enzyme at a temperature of 35°C for 40 minutes.

An enzyme is active, 1 part of which coagulates 100,000 parts of milk - 1:100,000.

Rennet in the production of cheese performs 2 functions: the coagulation of fresh milk proteins and the enzymatic breakdown of proteins during cheese maturation.

Rennet coagulation occurs in a slightly acidic medium at pH=6.6, which leads to the fact that calcium salts remain in the clot.

Preparation of bacterial starters

All types of cheese require lactic acid bacteria, which ferment milk sugar and milk nitrates to form lactic acid and other products. Lactic acid gives the cheese a sour taste.

Propionic acid bacteria also take part in the formation of the organoleptic properties of cheeses with a high temperature of the second heating, fermenting part of the lactates with the formation of propionic acid.

The starter is prepared with whole or skimmed milk, which is sterilized at 121±1°C for 15-20 minutes or pasteurized at 95±1°C for 1 hour. For the preparation of secondary and industrial starter cultures, milk is pasteurized at 95±1°C for 30-45 minutes. After pasteurization, the milk is cooled to the fermentation temperature and dairy cultures are introduced into it in the form of a starter or a bacterial preparation in dry or liquid form.

Curdling of milk

Coagulation of milk with rennet is carried out in 2-wall rectangular metal baths with a flat bottom, a whey drain valve and mechanical agitators.

The clotting process takes 15-30 minutes.

When milk is coagulated by rennet, casein coagulates and passes into paracasein, forming a dense clot called calier.

Determination of clot readiness

The readiness of calle is judged by its density, which depends on the duration of clotting, the amount of enzyme, temperature, composition of milk, its acidity and the content of calcium salts in it.

Density is determined by the nature of the fracture. The kink obtained by pressing the fingers on the raised clot should be smooth with even edges.

To determine the density of calli, there is a device that shows the numerical expression of density.

Curd processing: cutting, mixing and setting the curd

Curd processing is the main process in the production of cheese; all further changes that occur during ripening depend on it. As a result of processing the clot, cheese grains are obtained.

The clot is cut into pieces: first, the cheese mass is cut with a grate with vertically, then horizontally arranged strings, then - across the tub - with a knife or a grate with a vertical arrangement of strings.

Thus, the mass is cut into individual cubes. Next comes the setting of the grain. Depending on the type of cheese, large pieces of the clot are crushed into small pieces of various sizes. Each piece is called a grain. The smaller the grain, the more whey will stand out and the cheese mass will be drier.

The developed cheese mass is carefully kneaded with a cheese shovel, and then with cheese rake breaker. The secreted serum is removed.

During processing, the clot is divided into two phases:

1 - dense, which includes milk protein and fat;

2 - liquid - whey containing most of the milk sugar, milk salts, a small amount of protein and some fat.

For better separation of whey, the crushed cheese mass is reheated 2-8°C above the curd mass curdling temperature. The choice of temperature depends on the fat content of the cheese being produced: for lean cheeses, the temperature rises by 1-2°C, for fatty cheeses - by 6-8°C. The heating steam is fed into a steam jacket or, having drained a part of the whey, it is heated up, then poured into the bath again. Heating lasts 15-20 minutes, with continuous kneading of the mass.

There are two heating temperatures: low - 38-42°C and high - 50-56°C.

In the production of soft cheeses, the 2nd heating is not performed. The higher the temperature of the 2nd heating, the more the grain will dehydrate and the less moist the cheese will be.

The degree of readiness of raw grains is determined by the elasticity and stickiness of the grains to the touch - squeezed in the hand, or squeezed with teeth.

The finished grain must be elastic and, after squeezing, take its original shape.

Cheese molding

The purpose of molding is to unite the grains into a monolith, give the cheese a certain shape and isolate excess whey. The shape affects the ripening process and shrinkage during storage.

State standards provide for a specific form for each type of cheese.

Forms are made of hard low-porous wood, stainless steel, plastic.

They are spherical, rectangular in the form of bars, low and high cylinders, truncated cones, etc.

Forms are also perforated and without a bottom - so that the whey can drain as quickly as possible, until the cheese has cooled. The form is also pre-washed hot water since the temperature difference causes a rapid cooling of the surface of the mass, as a result, cracks may appear in the crust, which leads to infection of the cheese with molds. There are 2 molding methods:

a) from the reservoir - when the cheese mass is molded in the bath where all operations were performed; cheese mass is pressed in the same bath, collecting the entire mass with a scraper, and then with a special board with holes to one end of the bath. The board is fixed at a certain distance from the opposite wall. Start pressing with the help of iron lattice frames. Then the layer is cut into pieces of equal size. After that, the cheese mass is molded.

b) in bulk - when scattered grains are poured into molds, which are compacted in them after whey drains.

Primary marking

When molding cheeses, they are marked by pressing blue-black colored casein numbers into the cheese dough, imprints of metal numbers.

Cheese pressing

Depending on the pressing methods, cheeses are divided into self-pressing and pressed. In self-pressing cheeses, pressing is carried out under the weight of its own mass. The cheese mass is placed in a bag, then in a mold; serum drains.

In the second case, external pressure is applied: a load presses on the cheese and displaces the whey; Our most common are vertical pneumatic presses.

After pressing, the cheese takes on a given shape.

The end of the whey release indicates the completion of the pressing process.

The formed influxes are cut off from the cheese.

Cheese Ambassador

The purpose of salting is to give the cheese a salty familiar taste.

Salting affects the structure, consistency and quality of the product. Salt slows down the development of gas-producing bacteria.

Salting cheese is carried out differently:

1) clot ambassador in the bath;

2) salting of cheese mass during molding;

3) curing molded cheeses (dry salt, salt grounds and brine).

When salting with dry salt and salt grounds, they repeatedly process the surface of the cheese. Salt on the surface dissolves, diffuses into the thickness of the cheese.

When processing with brine, a salt solution is first prepared; the molded cheese is transferred to the brine.

The best way is salting with a circulating brine of 18-20% concentration at a temperature of 8-12°C.

Salting is carried out from a day to several weeks (Swiss cheese).

Only one layer of fresh cheeses should float freely in the brine to avoid warping.

Cheese maturation

The ripening of the cheese difficult process, during which the constituent parts of the cheese change in their physicochemical and organoleptic properties.

Microflora plays a major role in the maturation of cheeses. The components are changed under the influence of bacterial exoenzymes and, to some extent, under the action of endoenzymes released after cell death. The nature, volume of microflora and the intensification of microbiological processes during the processing of the cheese mass in the cheese factory affect the microbiological processes that occur in the cheese during its maturation. So, milk sugar, lactose, is fermented with the formation of lactic acid as a result of the vital activity of lactic acid bacteria.

Lactic acid in the process of ripening cheese splits off calcium from paracasein, forms calcium lactate with it, and polylactates with casein amino groups. Other acids, entering into compounds with the breakdown products of proteins, reduce the acidity of the cheese.

During the fermentation of milk sugar, succinic, formic acids, alcohol, acetone and gases are also formed, which affect the taste and aroma of cheese.

Lactic acid decomposes during the ripening of cheese, also forming aromatic and flavoring substances.

Cheese care

Cheese care during the ripening process consists in creating a certain temperature and humidity regime in the cellar, turning, grinding, periodic washing and maintaining the necessary hygienic conditions.

In the first period (salting period), most cheeses require a temperature of 8-12°C and a relative humidity of 92-95%.

The third ripening period is at a temperature of 10-12°C (for soft cheeses and Cheddar - 6-8°C) and a relative humidity of 87-90%. end of maturation.

Cheese ripening takes place on racks, in containers, in stacks on mobile platforms, on shelves - mobile hanging racks. Turning cheeses at the beginning of ripening is carried out once or twice a week to prevent deformation of the heads. Rotating racks are used to turn cheeses. Hard rennet cheeses are periodically washed in raw-washing machines and then dried on racks.

Waxing of cheeses

After putting a sufficiently dense, dry and smooth rind on the cheeses, they are waxed to minimize, remove moisture, and develop microbiological processes on the rind.

Paraffin alloy must be harmless to health, odorless and tasteless, must not be brittle, sticky.

Cheese labeling

A production mark is applied to each cheese, which has its own shape for each group of cheeses and their fat content.

The brand is applied with harmless paint. The production mark indicates the content of fat in dry matter, the number of the plant, the abbreviated name of the region, region, republic in which the plant is located.

Packaging of cheeses in films

The production of cheeses in polymer films is growing from year to year. Polymeric films are used in the production of becrusted cheeses.

Cheese packaging

For each type of cheese, a certain container and its marking are provided by the standard. Cheeses are packed in plank boxes, wooden drums and other containers approved for packaging cheeses in accordance with the current state standards. Cheeses of the same type, variety and production are placed in each packaging unit.

Some cheeses are wrapped in paper, cellophane or foil before being packed in containers, placed in cans or films.

Pickled cheeses are packed in barrels and filled with brine.

Processed cheeses are packaged in aluminum foil, polystyrene cups, boxes, aluminum pipes and placed in corrugated cardboard boxes.

Cheese storage

In cheese storages, the temperature must be maintained not lower than - 5 ° C and relative humidity of 85-90%.

The optimal storage conditions for most cheeses are 0±2°C and 80-85% relative humidity.

Dutch type cheeses are stored in boxes. Small cheeses - in containers, pickled cheeses - in barrels.

Cheese transportation

Cheeses are transported by rail, water, by car. Transportation of cheeses by rail is carried out in isothermal wagons with a temperature inside the wagon not lower than 2°С and not higher than 8°С. In the carriages, Swiss and Soviet type cheeses are placed on racks, other types of cheeses are placed in boxes in stacks with a distance of 15-20 cm from the end walls.

When cheese is transported by water, the boxes are tied together with wire or steel tape.

1.5 Quality requirements for cheeses

1.Technical requirements

1. Cheeses must be produced in accordance with the requirements of this standard for technical instructions, in compliance with the sanitary rules approved in the prescribed manner.

2. For the production of cheeses, the following raw materials and basic materials should be used:

harvested cow's milk that meets the requirements for milk for cheese making;

cream and skimmed milk obtained from cow's milk that meets the requirements for milk for cheese making;

bacterial starter and bacterial preparations, biological preparation and hydrolyzed bacterial starter according to normative and technical documentation;

milk-clotting enzyme preparations approved for use by the Ministry of Health of the Russian Federation;

edible salt according to GOST 13830 - 84, not lower than the first grade, ground, non-iodized, for salting in grain not lower than the Extra grade;

potassium nitrate - according to GOST 4217 - 77;

technical potassium nitrate - according to GOST 19790 - 74, grades A, B, C of the highest quality category;

sodium nitrate - according to GOST 4168 - 79;

technical calcium chloride - according to GOST 450 - 77, not lower than the first grade;

calcium chloride;

calcium chloride 2-water according to GOST 4161 - 77;

compositions for coating the surface of cheeses, polymer films approved for use by the Ministry of Health of the Russian Federation for these purposes.

2. Cheeses must be produced for sale at the age of, days, not less than:

Estonian - 30

Kostroma - 45

dutch slab, Yaroslavl

Uglich, Latvian - 60

dutch round, steppe - 75

Soviet - 90

Altai - 120

Swiss - 180

It is allowed to produce for sale Dutch round, Dutch square cheeses aged at least 45 days, produced using an increased dose of leaven and having received a total score of organoleptic quality indicators of at least 91 points. The age of cheese is determined from the date of production.

3. In terms of organoleptic indicators, cheeses must meet the requirements specified in Table 1.

Table 1

Name	Organoleptic indicators
	Appearance		Taste and smell	Consistency	Picture	Dough color
Soviet			Pronounced cheesy, sweetish, slightly spicy	plastic dough, homogeneous
Swiss	The crust is strong, even, without damage and wrinkles, slightly rough with imprints from sickle		Expressed cheesy, sweetish-spicy	Dough plastic, homogeneous	On the cut, the cheese has a pattern consisting of round and oval eyes.	From white to slightly yellow, uniform throughout its mass
Altaic	The crust is strong, even, without damage and without a thick subcrustal layer, covered with paraffin, polymer compositions		Pronounced cheesy, sweetish, slightly spicy	Dough plastic, homogeneous	On the cut, the cheese has a pattern consisting of round or slightly oval eyes.
Dutch	The crust is even, thin, without damage and without a thick subcrustal layer, covered with special paraffin compounds		Expressed cheesy, with the presence of sharpness and slight sourness		On the cut, the cheese has a pattern consisting of round, oval or angular eyes.	From white to slightly yellow, uniform throughout the mass
Dutch squared	Same		Same	Same	Same	Same
Kostroma			Moderately pronounced cheesy, sour		On the cut, the cheese has a pattern consisting of round or oval eyes.	From white to slightly yellow, uniform throughout the mass
Yaroslavsky		The crust is even, thin, without damage and without a thick subcrustal layer, covered with paraffin and polymer compositions	Pronounced cheesy, slightly sour	Dough soft plastic, homogeneous	On the cut cheese has consisting from eyes round and oval		From white to slightly yellow. homogeneous throughout
Estonian		The crust is even, thin, without damage and a thick subcrustal layer, covered with special paraffin and polymer compositions	Pronounced cheesy, slightly sour, slightly spicy is allowed	Dough plastic, homogeneous	On the cut, the cheese has a pattern consisting of round, slightly oval eyes.	From white to slightly yellow, uniform throughout the mass
steppe		The crust is even, thin, without damage and without a thick subcrustal layer, covered with special paraffin and polymer compositions	Pronounced cheesy, slightly sour, with a sharpness	The dough is plastic, slightly brittle at the bend, homogeneous	On the cut, the cheese has a pattern consisting of round and oval eyes.	From white to slightly yellow, uniform throughout the mass
Uglich		The crust is even, thin, without damage and without a thick subcrustal layer, covered with paraffin and polymer compositions	Moderately pronounced cheesy, slightly sour	The dough is tender, slightly brittle on the bend, homogeneous	On the cut, the cheese has a pattern consisting of round, oval and angular eyes.	From white to slightly yellow, uniform throughout the mass
Latvian		The crust is even, elastic, without damage, without a thick subcortical layer, covered with a thin layer of mucus	Pronounced cheesy, spicy, slightly ammonia	The dough is plastic, tender homogeneous	On the cut, the cheese has a pattern consisting of eyes of an angular or oval shape.	From white to slightly yellow, uniform throughout the mass

4. Acceptance rules and test methods

1. Acceptance rules, sampling methods and their preparation for analysis - according to GOST 26809-86.

2. Determination of the mass fraction of table salt in cheese is carried out periodically at least once a month - according to GOST 3627-81.

3. Determination of the mass fraction of moisture - according to GOST 3626-73, fat - according to GOST 5867-69.

4. The organoleptic evaluation of cheese is carried out at a product temperature of (18±2)°C.

5. Marking, packaging, transportation and storage

1. Each cheese must be indicated: production date (day, month), cheese cooking number (numbers are located in the center of the upper web of the head

cheese) and a production mark consisting of the following designations:

manufacturer's numbers;

abbreviated name of the region (krai, republic) in which the enterprise is located (symbols approved in the prescribed manner).

The production mark is applied to the cheese with indelible harmless paint permitted by the Ministry of Health of the Russian Federation, using a stamp, and the date of production and the number of cooking - by pressing casein or plastic numbers into the cheese dough or an imprint of metal numbers permitted by the Ministry of Health of the Russian Federation for contact with food products.

The shape and size of the production mark is set depending on the mass fraction of fat in the dry matter of the cheese.

The brand is applied to one of the sheets of cheese closer to the end surface.

On Latvian cheese, the production mark and production date may be applied on parchment or under parchment, in which cheeses must be wrapped before being packed in wooden boxes.

It is allowed, in addition to the indicated marking, to stick a label approved in the prescribed manner on the cheese.

When packaging cheese in polymer films, the production mark may be applied directly to the film. In addition, it is allowed to apply a colorful label on the film with the designations:

the name of the cheese;

mass fraction of fat in dry matter, in percent;

the name of the ministry.

When applying all the necessary designations to the film (at the film manufacturer) by continuous printing, the production mark is located in one or more places on the film in the center of the cheese sheet.

2. Cheeses must be packed in plank boxes - in accordance with GOST 13361-84 and wooden drums - in accordance with GOST 9525-74.

Soviet, Dutch, steppe, Yaroslavl, Kostroma, Estonian, Ugich and Latvian cheeses are packed in containers with partitions. It is allowed to pack cheeses in containers without partitions.

Cheeses are wrapped in wrapping paper in accordance with GOST 8273-75, or parchment in accordance with GOST 1341-84, or under parchment in accordance with GOST 1760-86 before being packed into containers.

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 with the marking "combined".

For the sale of cheeses within regions and republics that do not have regional divisions in which they are produced, and for single-city shipments, it is allowed to pack cheeses in cardboard boxes in accordance with GOST 13511-84 and GOST 13513-86.

3. On one of the end sides of the container with cheese with indelible paint, using a stencil or by sticking a label, a marking is applied with the designation:

the trademark of the enterprise (association) and (or) the name (number) of the manufacturer, base, refrigerator with the index of the region (territory, republic);

the name of the cheese and the date of production;

the serial number of the place from the beginning of the month;

net, gross, container weights and quantity of packaged cheeses;

mass fraction of fat in dry matter, in percent;

designations of this standard;

the price list of the container.

Realization of hard rennet cheeses in the retail trade network should be carried out in the presence of information about the food (fat, protein and vitamins A, B2) and energy value of 100 g of the product from 01.01.88.

4. Transport marking with the application of the handling sign "Afraid of heating" - according to GOST 14192-77.

5. Transportation of cheeses must be carried out by all means of transport in covered vehicles in accordance with the rules for the carriage of goods in force on the relevant mode of transport.

6. When transporting cheese from factories to industrial bases and refrigerators, it is allowed to use reusable containers or special containers.

7. Packaging, labeling, transportation and storage of cheeses shipped to the Far North and hard-to-reach areas, according to GOST 15846-79.

8. Storage of cheeses is carried out at a temperature of -4 to 0°C and a relative humidity of 85-90% or at a temperature of 0 to 8°C and a relative humidity of 80-85%. 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 cheeses without reducing their score.

9. Cheeses should be stored on racks or packed in containers, stacked on rails, pallets. A passage 0.5 m wide is left between the stacked stacks, and the ends of the container with markings on them must face the passage.

10. 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.

2 . Practical part

2.1 Characteristics of the Grozd store

Address: Engels - 19, quarter 2, 36.

Opening hours: from 8.00 to 22.00

Shop area - 344 sq.m. The assortment profile of the store is food and related products of domestic and foreign manufacturers. The form of sale of goods is retail sales by the self-service method. The building was built according to a standard project, the location is in the built-in premises of a residential building.

The area of the trading floor is 290 sq.m.

The area of additional premises is 54 sq.m.

Total traffic: 1000 people per day.

The number of employees of the Grozd store is 20 people. This is a professional staff with experience in retail chain enterprises.

List of employees:

Director;

Art. shifts;

Merchandiser;

Operator;

Shop assistant;

packer;

Street cleaner;

Security guard.

2.2 Analysis of the assortment of cheeses sold in the Grozd store

Daikon Continental LLC - buffalo cheese Mozzarella Di Bufala trademark Ital-fromage S.A (Italy). Products are supplied in packages (weight - 125 and 250 g), in each package of cheese in brine, 10.50 and 125 g. Shelf life of cheeses is 21 days.

Company "Raut" - "Cheese" Crunchy "(dry cheese in the form of balls, porous sticks inside with a smooth surface). In assortment: crispy cheese (balls), crispy spicy cheese (balls), crispy cheese (straws), crispy cheese (spicy sticks). Products are supplied in sealed packaging (weight - 20 g), 10 packages in a plastic bag, 15-20 plastic bags in a corrugated box. Shelf life is at least 6 months.

TD "Steps" - curd cheese with red caviar of the trade mark "Lugovaya freshness". Products are shipped to plastic jars(weight - 125 g), 12 cans per box.

Group of companies "RichArt" - a line of fresh Buko cheeses. In assortment: creamy natural, creamy spicy, creamy with garlic. products are supplied in trays with a closing lid (weight - 200 g). Shelf life at +5°C - 8 months.

OOO "PiR-PAK" - hard cheese slices (6 slices). In assortment: "Eddam", "Gouda", "Russian", "Swiss", "Maasdam" and "Soviet". Products are supplied in individual reclosable (up to 10 times) packaging (weight - 150 g). Shelf life - 3 months.

Arla Foods company - Rosenborg cheeses. In assortment: Rosenborg Brie and Rosenborg Camembert cheeses - soft cheeses with white mold. Products are supplied in a package (weight - 125 g). Shelf life at temperature: from +2 to +8°C - 13 months.

Company "Ardex" - soft cream cheeses "Philadelphia" produced by Kraft foods (Germany). In assortment: high-calorie and low-calorie cheeses with yogurt, herbs, salmon. Products are supplied in plastic packaging (weight - 200 g). The shelf life of the product is 90 days.

Company "Business Alliance" - processed and cream cheeses German company Grunland Casewerke. Products are supplied in portioned packaging in the form of medals (weight - 150 g).

Kraft Foods is Kraft's brand of processed cream cheese. Products are supplied in three formats: processed cheese in trays, portioned cheeses and slices.

2.3 Analysis of ND for cheeses

SOVIET CHEESE

Appearance: the crust is strong, without damage and without a thick subcrustal layer, covered with paraffin, polymer, combined compositions or polymer films under vacuum. Serpyanka imprints are allowed on the surface.

Taste and smell: pronounced cheesy, sweetish, slightly spicy.

Consistency: plastic dough, homogeneous.

Dough color: From white to slightly yellow, uniform throughout the mass.

CHEESE KOSTROMSKAYA

Appearance: the crust is even, current, without damage and without a thick subcrustal layer, covered with special paraffin, polymer, combined compositions or polymer films under vacuum.

Taste and smell: moderately pronounced, cheesy, sour.

Consistency: soft plastic dough, homogeneous.

Pattern: on the cut, the cheese has a pattern consisting of round or oval eyes, evenly spaced throughout the mass.

Dough color: from white to slightly yellow, uniform throughout the mass.

These cheeses look very similar to each other, but they taste a little different. Soviet cheese tastes sweet and slightly spicy, while Kostroma cheese is sour in taste. The cheeses are the same in color and pattern, but the dough of Kostroma cheese is a little more tender than that of Soviet.

Conclusions and offers

In the course of this work, an analysis of the assortment and an assessment of the quality of cheese sold in the Grozd store were carried out.

Every year more and more new products appear with natural additives that are unusual for a Russian buyer - shrimp, salmon, pineapple, etc. A modern cheese counter is able to satisfy even the tastes of exotic lovers.

In the course of the work, it was found that the Grozd store complies with all requirements for the storage of cheese.

Bibliography

1. GOST 13361-84.

2. GOST 9525-74.

3. GOST 8273-75.

4. GOST 1341-84.

5. GOST 14192-77.

6. Magazines "My business" / / edited by A. Belogorodov.

7. Brozovsky D.I., Borisenko I.M. "Fundamentals of merchandising". M.: Economics 1988.

8. Goncharov "Commodity science of foodstuffs". M.: Economics 1990.

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

10. Surikhin I.M. "Chemical composition and nutritional value of products".