Commodity classification of cheeses. Assortment of hard rennet cheeses. The taste is sweet, with a pronounced taste and smell of fillers; the texture is tender, homogeneous, slightly smearing. Cheese dough is able to dissolve in water

07.12.2020

Hard rennet cheeses.Range is determined by several important technological processes: the presence (absence) of the second heating, temperature values, pressing method.

Hard pressed cheeses with a high second heating temperature of 52 - 68 °C:

- Swiss type - Swiss, Emmentaler, Maasdam and others;

- types of grater cheeses - Parmesan, Grano, Caucasian, etc.

Swiss cheese has the shape of a low cylinder with slightly convex upper and lower surfaces and a sickle imprint, weight 50–100 kg . It is prepared from raw high-quality milk of cows grazing on mountain pastures. The cheese ripens from 6 to 12 months, has a specific, slightly sweet taste, large, round eyes on the cut. Fat content in dry matter 50.0±1.6%; moisture content not more than 42.0%; table salt 1.5–2.5%. Switzerland also produces Emmentaler and Maasdam.

Hard pressed cheeses with a low second heating temperature of 39 - 41 °C:

- type of dutch Dutch round, Dutch bar, Kostroma, Yaroslavl, Uglich, Poshekhonsky, Edam, Gouda, etc.;

- type of cheddar Cheddar, Russian, Gloucester, Dunlop, Leicester, etc.

Cheeses of this group ripen for 2–2.5 months. The shape and weight of the cheeses are varied: Kostroma cheese - a low cylinder, 9 - 12 kg (large) and 5-6 kg (small); Poshekhonsky - low cylinder, 5 - 6 kg .

All cheeses have a thin, even rind, covered with a paraffin mixture or supplied in a polymer film. On the cut of the cheese, a pattern of eyes is round, slightly flattened or angular in shape. The color of the dough is from white to slightly yellow, uniform; the dough is elastic, slightly brittle when bent, at Kostroma , Yaroslavl and Uglich cheeses - tender . The taste and aroma are clean and pronounced, in Dutch - with the presence of sharpness and slight sourness. Dutch cheese can be round and square. Round - spherical in shape, weight 2–2.5 kg (large) and 0.4–0.5 kg (midget); bar - in the form of a rectangular bar with slightly rounded convex side surfaces, weight 5–6 kg (large) and 1.5–2 kg (small). Typical representatives of this group are also Gouda and Edam cheeses produced in Germany, Holland and Finland.

Hard pressed cheeses with increased activity of lactic acid fermentation(Cheddar, Russian) are distinguished by the fact that the cheese mass is subjected to cheddarization (enhanced lactic acid fermentation) at a temperature of 30–32 ° C for 1.5–2 hours before molding.

In the production of Russian cheese, cheese grain after the second heating and partial salting is kept for 30 minutes at a temperature of 40 °C. As a result, a large amount of lactic acid accumulates, which determines the special taste and texture of the cheese.

The surface of these cheeses is covered with a paraffin mixture, under which there is a calico shell tightly pressed to the cheese dough. The color of the dough is from white to slightly yellow, the taste and smell are clean, slightly sour, clearly expressed. There is no pattern in Cheddar cheeses; in Russian cheese, the eyes are irregular, slit-like. Cheddar cheese has a plastic dough, slightly smearing and incoherent, while Russian cheese has a plastic, slightly smearing, oily dough.

Russian cheese has the shape of a low cylinder, weight 11–13 kg (large) and 7–9 kg (small). Cheddar cheese is produced in the form of large and small rectangular blocks weighing 16–22 kg or 2.5–4 kg.

Semi-hard self-pressing rennet cheeses type of Latvian – Latvian, Oltermani, Tilsit, Piquant, etc.

For example, Latvian and Nemunas cheeses with a slimy rind have a strong odor and a sharp taste, since their maturation occurs under the influence of lactic acid bacteria that develop inside the cheese mass, and mucus-forming bacteria that develop on the surface.

Cheeses have a smooth, elastic crust, without damage and a subcrustal layer, covered with a thin layer of mucus; on the section, the eyes are oval or irregular in shape; the color of the dough is from white to slightly yellow, uniform; the taste and smell are pungent, slightly ammoniacal.

To work out soft rennet cheeses cow's milk, sheep's, goat's, as well as a mixture of sheep's and goat's milk are used.

To obtain a tender clot, the curdling of milk with rennet starter is carried out slowly, the grain is placed large or the clot is laid out in molds for self-pressing without cutting with ladles. When ripening, which comes from the surface and spreads in layers to the center, the cheese mass acquires a delicate, spreadable, oily texture with a specific smell and taste.

Depending on the characteristics of maturation, soft cheeses according to Russian classification divided into several groups:

- cheeses ripening with the participation of lactic acid bacteria and mucus microflora on the surface- Drogobuzh, Hunting, Road;

- cheeses that ripen with the participation of lactic acid bacteria, the microflora of cheese slime and white mold that develops on the surface(mold spores are introduced along with the sourdough) - Smolensky, Snack, Amateur;

- cheeses that ripen with the participation of lactic acid bacteria and white mold that develops on the surface of the cheese– Russian Camembert, White Dessert, Amateur Mature. From this group, some are also represented on the Russian market. imported cheeses.

Camembert from Germany and France is made from cow's milk with a mass fraction of fat from 30 to 60%. The color of the cheese dough is from white to light creamy in color, there is white mold on the surface, the taste is delicate, fragrant, mushroom. Brie cheese from France and Germany it is made from cow's milk, with a mass fraction of fat of 45-60%, the color is from whitish to yellowish-creamy, there is white mold on the surface, the taste is soft, aromatic, from sour to spicy. Munster cheese from Germany and France, made from cow's milk, with a mass fraction of fat from 45 to 60%, has a white-yellowish color, a light orange crust, a delicate, refined taste, spicy depending on the degree of maturity. Cheese Limburger from Germany are made from cow's milk, with a mass fraction of fat from 20 to 50%. It has an orange crust, the color of the cheese dough is from white to light yellow, the taste is spicy and spicy. Cheeses of this group are also produced pasteurized and sterilized in metal cans, which allows extending their shelf life up to a year or more;

- cheeses ripening with the participation of lactic acid bacteria and blue mold that develops in cheese dough (Roquefort). Roquefort is made from cow's milk. It has the shape of a high cylinder with a diameter of 17–20 cm, a height of 9–11 cm, and the mass of cheese reaches 2–3.5 kg. Roquefort cheese has a smooth surface with well-worn white or light gray punctures. In each head of Roquefort cheese, up to 40 punctures are made to allow air to enter, which ensures the development of mold. A thin layer of yellow or orange mucus is allowed on the surface. On the section - greenish-blue streaks and spots of mold. The color of the dough is from white to light yellow (cream). Stilton It is made from cow's milk, fat mass fraction is 55%, the color of the cheese dough is slightly yellowish, with bluish-greenish streaks of mold, the taste is delicately piquant. Dana Blue produced from cow's milk, mass fraction of fat is 50%, the color of the cheese dough is cream with bluish-greenish streaks of mold, the taste is strong, spicy-spicy. Gorgonzola from cow's milk has a fat mass fraction of 48%, the color of the cheese dough is cream with bluish-violet streaks of mold, the taste is from spicy to savory;

- fresh cheeses produced with the participation of lactic acid bacteria without maturation, having a pure sour-milk taste and smell with a taste of fillers (Klinkovy, Adygei, Domashny, Gelinzhik, etc.). The production of fresh cheeses is constantly increasing, as they have good taste and high nutritional value, at a low cost and a very simple manufacturing technology.

Pickled cheeses and feta cheese are produced from the milk of sheep, goats, buffaloes or mixed with cow's milk with the addition of bacterial starter cultures. To hard pickled cheeses include Chanakh, Ossetian, Suluguni and other cheeses, to soft- cheese.

Pickled cheeses do not have a crust, the dough is from white (from sheep and goat milk) to light yellow with a pattern of eyes of various shapes and sizes. Such cheeses are ripened and stored in 16-20% brine. As a result, cheeses acquire a sharp salty taste, compacted brittle texture. Suluguni has a layered texture.

Produce processed cheeses from mature and quick-ripened rennet cheeses with the addition of melting salts (sodium phosphate and citrate), common salt, spices. Shredded cheese and other raw materials are placed in vacuum boilers, 10–15% water, 2.5% melting salts are added and heated to 75 °C.

Assortment of imported processed cheese represented by the long-time popular "Viola" (Finland), processed cheeses from Germany, Holland and French cheeses "Rambol".

The technological process for the production of rennet cheeses consists of several basic operations.

Milk preparation to coagulation includes normalization for fat content, pasteurization, the addition of CaCl 2 (to restore coagulability after pasteurization and cooling) and bacterial starter cultures.

Curdling of milk is the process of transferring milk under the influence of rennet from a liquid state to a gel in cheese-making baths. Casein coagulates, forming a dense clot.

Clot processing consists in its dehydration and creation of conditions for the accumulation of lactic acid microflora. This is helped by cutting the clot, kneading and a second heating with steam.

Molding and pressing cheese ensures the connection of disparate cheese grains into a monolith and compaction of the cheese mass. Forced pressing is used in the production of hard cheeses. Self-pressing, when the pressure of the upper layers of the cheese mass on the lower layers is used, for soft cheeses.

Ambassador cheese is made by dry salt, saline or immersion of cheese in brine, as well as a combination of these methods. Then the salt is removed from the surface of the cheese, the cheese is washed with water and dried. During salting, the taste of cheese is formed and the whey is extracted.

Maturation Cheese is made in specially equipped cellars with temperature and humidity control. During the first 2-5 days of ripening, milk sugar is fermented by lactic acid bacteria into lactic acid, which is then converted by propionic acid bacteria into propionic acid (gives a sweetish taste to Swiss-type cheeses), acetic acid and carbon dioxide. The size, number and shape of the eyes of each type of cheese depend on the amount of carbon dioxide formed. Fat almost does not change. Free amino acids, ammonia, volatile fatty acids, esters, alcohols and other substances are formed that determine the taste and aroma of mature cheeses. As a result of the interaction of various substances, cheese acquires a characteristic taste and aroma for each type.

To prevent drying and mold after rinsing (after 30 - 40 days), cheeses waxed, labeled and packaged. Cheese ripening is also carried out directly in polymer films, in which they (at the age of 5–7 days) are placed after washing warm water with the addition of sorbic acid and drying under vacuum.

The duration of maturation is from 35 days to 6 months.

CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF CHEESES

The finished cheese contains moisture from 42 to 48%; fat in dry matter - 45-50%; salt - 1.5 - 3.5%; the rest of the dry matter of the cheese is protein. Hence, dry matter cheese mainly consists of protein and fat in approximately equal proportions.

Milk for the production of cheese must meet a number of requirements: normal organoleptic characteristics, acidity not higher than 20 °, the degree of purity is not lower than group II. The presence of gas-forming and butyric bacteria in milk makes it unsuitable for cheese, as these bacteria cause cheese defects. Great importance for making cheese has a quantitative content of calcium salts in milk as a necessary condition for coagulation of milk by rennet. With a reduced content of calcium salts, milk, under the action of rennet, coagulates slowly and forms a weak, loose clot; such milk is called rennet. The fat content of the finished cheese depends on the ratio of the amount of fat and protein in milk; to get a standard fat cheese, milk is normalized according to special tables.

BASIC TECHNOLOGICAL PROCESSES IN THE PRODUCTION OF CHEESES

After research and normalization, the milk is pasteurized, cooled, leaven, rennet and 40% calcium chloride solution are added. After curdling the milk, the clot is cut with special knives to remove the whey and processed to form a curd.

In order to remove more serum, the clot is heated to a temperature of 38-40°. Then it is put into molds and pressed. The responsible process of making cheeses is their salting and aging in cellars.

Salt cheeses in baths with a 20-22% solution of common salt for 5-8 days at a brine temperature of 10-12 °. After salting, the cheeses are laid out on racks for maturation at a temperature of 10-16 ° and a relative humidity of 92-95% for different periods. So, Dutch cheese matures for 2.5 months, Soviet - 4 months, Swiss - 6 months. At the end of ripening, a dry yellow crust forms on the cheeses. Before being released for sale, cheeses are waxed; it prevents drying n gives an attractive appearance.

The sources of contamination of cheeses with saprophytic and pathogenic microflora are basically the same as in the manufacture of butter.

QUALITY ASSESSMENT OF CHEESES

High-quality cheeses should have: a pure smell and taste inherent in each type; the color on the cut is white or yellowish with the presence of eyes (pattern) of a round, flattened or torn shape of various sizes; consistency elastic, homogeneous.

Cheeses are evaluated on a 100-point system:

According to the sum of points, cheeses are classified into the following varieties: the highest - the sum of points is 87-100; score for taste and smell is not less than 37; the first, respectively, 75-86 and 34.

Cheeses that have received a score of less than 75 points or do not meet the requirements of the standard in terms of chemical composition can only be sent for processing.

MAIN FAULTS OF CHEESES

When using poor-quality raw materials and violating the technological regime in the manufacture of cheeses, their defects may occur (table).

The main defects of cheeses, their causes and prevention measures

Vice	Causes	Prevention measures
impure taste	Insemination of gas-forming milk and putrefactive microflora. High temperature at the beginning of cheese maturation	Careful control of incoming milk and its pasteurization
unexpressed taste	Low ripening temperature. Setting dry grain. Dilution of serum with water	Introduce active bacterial starter cultures into milk, ensure sufficient moisture content of the cheese grain, normal temperature and duration of cheese maturation.
Salty taste	The development of butyric bacteria. Action on fat air and light	Improve milk quality. Apply low ripening temperatures
rancid taste	Breakdown of fat by enzymes secreted by molds	Store cheese after ripening at low temperatures. Remove mold from the surface of the cheese. Avoid overripening cheese
Musty taste and smell	Development of putrefactive microflora in cheeses. Storing small cheeses in a poorly ventilated area	Milk pasteurization, introduction of pure cultures, lower maturation temperature, air circulation in cellars.
Sour taste	In hard cheeses, it appears with high acidity of milk and slowing down the processing of cheese grain; in soft cheeses - with a weak development of aerobic microflora, mucus and low ripening temperatures	Avoid high acidity of milk and excessive acidity during grain processing, reduce the processing time before the second heating, ensure the necessary temperature for cheese maturation

bitter taste	Feed origin. microbial origin. The use of salt with an admixture of sodium sulfate and magnesium. Low ripening temperatures	Pasteurization of milk, the introduction of active cultures of lactic acid bacteria, strict adherence to the mode of maturation of cheeses
Rotten and putrid taste	The development of putrefactive microflora with weak salting and low acidity of the cheese mass	Pasteurization of milk, the use of active cultures of bacterial starter cultures, adherence to the curing of cheeses
Ammonia taste and smell	Mucus production by bacteria	Dry the cheese grain well, press the cheese correctly, ensure proper care of the rind during maturation
Rough and hard texture	Strong drying of the grain, high temperature of the second heating, dilution of whey with water before the second heating. Low humidity cellars for maturation. Strong curd cheese. Insufficient milk maturity	Increase the moisture content of the grain, lower the temperature of the second heating. Provide the required temperature and humidity conditions in the basements. Paraffinize cheeses in a timely manner
Rubbery or ribbed texture	Excessive cohesion of the cheese dough with a lack of lactic acid and moisture. The defect is typical for young and low-fat cheeses.	Increasing the maturity of milk, introducing active fermentation starter, lowering the temperature of the second heating
Samokol	Increased acidity of cheese dough. Low temperature at the beginning of ripening	Monitor the freshness of incoming milk and process it in a timely manner
Brittle, brittle and crumbly texture	High acidity of milk, strong drying of grain, oversalting of cheese, low cellar temperature, protein dehydration	Do not allow high acidity milk to be processed, do not allow milk to coagulate for a long time, reduce the duration of grain kneading before the second heating

Classification and range. The industry produces a wide range of cheeses. They differ from each other in terms of technology features, external features and organoleptic characteristics.

In table. the classification of cheeses of the main assortment according to the method of milk coagulation is given. Here, all cheeses are divided into three classes: class 1 - natural rennet, class 11 - natural fermented milk, class III - processed. Classes are divided into subclasses, types and groups.

Table. Classification of cheeses of the main assortment

Type and group	Commodity and technological features	Similar or similar cheeses
1	2	3
1 class. Rennet natural cheeses Subclass - hard cheeses
Swiss type	Spicy, slightly sweet taste and delicate aroma; plastic dough; large drawing. Features of the technology: high-temperature processing of cheese grain, strong and long-term pressing, increased ripening temperature; washed bark. The sourdough uses thermophilic lactic and propionic acid bacteria.	"Swiss" (Zmmental), "Soviet", "Moscow", "Altai", "Carpathian", "Ukrainian", "Voronezh", "Kuban", "Gruyère", "Moravian", "Comte"
Type of mountain grater	They are produced according to the technology of the first type, but with a very long maturation (up to 2-3 years), as a result of which they acquire a strongly pronounced taste and smell. Used in powdered form as a seasoning for various dishes.	"Gornoaltaysky", "Caucasian", "Southern Parmesan", "Reggiana", "Granopedano", "Sbrinz", "Pekorin"
Dutch type	Sharp taste and aroma, slightly sour; plastic dough, slightly brittle; the drawing is small; the crust is covered with a paraffin mixture or a polymer film. Low-temperature processing of cheese grain and low ripening temperature. Sourdough uses lactic acid and aroma-producing bacteria	"Dutch", "Kostroma", "Yaroslavsky", "Steppe", "Poshekhonsky", "Dniester", "Estonian", "Stanislavsky", "Edamsky", "Dan-bo", "Finbo", "Maribo", Vierkant, Cartano, Luostari, Trappist, Oka, Muchetgo
Russian type	Sour taste; the dough is plastic, tender; the pattern is uniform, but the eyes are irregular in shape; the crust is covered with paraffin or polymer film. The sourdough uses lactic acid and aroma-forming bacteria. Low-temperature processing of cheese grain and low ripening temperature	"Russian", "Svesia"

like cheddar	Pronounced sour, slightly spicy taste; plastic dough, slightly incoherent; there is no drawing; low-temperature processing of cheese grain and low ripening temperature. Keeping the cheese mass until the head is formed at 30-32 ° C (for enhanced development of lactic acid fermentation). In sourdough, thermophilic and Bulgarian sticks are used.	Cheddar, Suluguni, Kashkaval, Cheville, Cheshire, Chester, Colby, Lancashire, Kantal, Dunlop, Derby, Coerphilly, Leicester ”, “Provolone”, “Gold”
Smoked	The characteristic taste and smell of smoking, the dough is dense, the pattern is small, the crust is light brown. Produced according to the technology of Dutch cheese, after drying the rind is subjected to smoke smoking or smoking liquid is added to milk	"Vologda", "Moldavian", "Ossetian", "Caucasian"
With fillers	Spices and additives are added to milk or cheese mass produced according to the technology of Dutch cheese to give taste and aroma, as well as to increase the yield.	Caraway, Sage, Formagini, Fondue-au-Resen (with grapes), Koprinsky (with whey protein), Ostrogozhsky (with artificial fat)
Unshaped bathrooms	Cheese grain, developed according to the technology of Dutch cheese or cheddar, matures in containers. The ripened cheese mass is used in the production of processed cheeses.	Cheese of accelerated ripening, cheese ripening in a container, unshaped cheese, cheese for melting

Uglich type	Pronounced cheesy, slightly sour taste, delicate plastic texture; ripen with washed rind	Uglichsky, Donskoy, Severny, Ponlevek, Livaro
Subclass - soft cheeses
Dorogobuzh type	Sharp taste, delicate texture. Curd processing without second heating. They ripen with mucus on the rind. Bacteria are used in the sourdough - sour milk sticks	"Dorogobuzhsky", "Medynsky", "Road", "Dessert", "Jerome", "Romadur", "Reblochon", "Maruay", "Porsalu", "Senmore", "Munster", "Limburgsky"
Dessert type	Molds of the genus penicillin develop on the surface of the cheese.	"Dessert white", "Brie", "Coulommier", "Sere-surche", "Valencia", "Neuchâtel", "Russian Camembert"
Type of eateries	The taste and smell are pungent, spicy, delicate, smearing texture. Ripening with mucus and mold on the rind. Lactic acid bacteria are involved in maturation	"Snack", "Amateur", "Smolensky", "Coulommier", "Saint-Nectaire", "Saintmarselin"
Roquefort type	The taste is spicy, peppery; the texture is tender, crumbly; on the cut, green spots are visible from the development of the mold of the penicillin genus, the spores of which are added to milk or cheese grain	"Roquefort", "Stilton", "Strakkino", "Danablue", "Micella", "Gorgonzola", "Magura", "Mklats-Panir", "Bledorset", "Furmble"
Pickled	Strongly salty taste, soft texture. Cheeses are ripened and stored in brine	Brynza, Kobiysky, Tushinsky, Georgian, Limansky, Akavi, Hemus
Grade 11. Sour-milk natural cheeses
Type of sour-milk grating	Strongly expressed taste and aroma, firm consistence; spices are added to the cheese mass. Used only in mashed form as a seasoning for other dishes.	"Green" grater, "Glarnsky"

Type of curd ripening	Sufficiently pronounced peculiar taste and smell, delicate texture; made from cottage cheese	"Lithuanian", "Curd moldy", "Hartssky, "Olmyutsky", "Konkualot", "Pultost"
III class. Processed cheeses Subclass - processed cheeses
Melted without spices	Taste and smell close to those of the original cheese, according to which they are named	"Kostroma melted", "Roquefort melted", "Soviet melted", etc.
Melted with spices and fillers	Additional taste and smell of added spices and fillers	"Processed spicy cheese with pepper", "Processed cheese with smoked meat", processed cheese "New"
Fused pasty	Pasty consistency	"Friendship", "Wave", "Summer", "Moscow soft", "Amber"
Fused plastic	Sugar and other fillers are added to the raw material; cheese dough can dissolve in water	"Chocolate", "Coffee", "Fruit", "For dinner"
Processed canned	Cheese melted mass is packaged in cans and subjected to heat treatment	"Sterilized", "Pasteurized"

Cheeses differ in shape (balls, bars, sectors, cylinders, semi-cylinders); the state of the dough (from dense chunky to pasty spreadable); color (from cream to bright orange and pistachio); taste (from spicy to sweet).

Cheeses produce 30-60% fat in dry matter, 2-35% moisture content.

Features of the production of certain types of cheeses and their properties.

Hard rennet cheeses make up the majority of the cheeses produced; according to the size and weight of the finished product, they are divided into large and small. By technology and characteristic taste and smell - into the following types.

Swiss-type cheeses - for their production, milk of especially high quality is used in terms of organoleptic properties, acidity, mechanical and bacterial contamination. The process of their manufacture is distinguished by fine grain setting, high temperature of the second heating, pressing, long-term maturation. All of them are large cheeses.

Cheese "Swiss" is produced mainly from raw milk, which must be clean, free from gas-producing bacteria. To increase the clotting ability, mature milk (10-15%) is added to fresh milk, as well as a starter from lactic acid sticks and propionic acid bacteria, which contribute to the formation of large, regular (round or oval) eyes and a typical pattern. Such cheeses ripen for 6 months. In appearance, Swiss cheese is a large low cylinder weighing 50-100 kg. On the rind, strong and without wrinkles, the imprints of the serpentine fabric in which the cheese was pressed are clearly visible. On the surface, a dry coating of grayish- white color. The taste is sweetish (spicy) with a pronounced aroma of cheese.

Cheese "Soviet" is made from pasteurized milk according to the Swiss recipe. The production technology was developed in Altai in 1932. It has the shape of a rectangular bar weighing 12-16 kg. The ripening period is 4 months, but it acquires the best qualities at 6-8 months of age. The taste is almost the same as the taste of Swiss cheese.

Cheese "Moskovsky" - a variety of "Soviet". It has the shape of a high cylinder, covered with a yellow paraffin mixture. Head weight 6-8 kg. Eyes of the same shape and size as those of the "Soviet", but are located more rarely.

Cheese "Altai" is made in the form of a cylinder, reminiscent of "Swiss" reduced size weighing 12-20 kg. He has smaller eyes. It smells and tastes close to "Swiss". Ripening period - at least 4 months.

Cheese "Kubansky" refers to cheeses of a unified cylindrical shape, designed for tray production. Cheeses of this form are not divided into varieties. Close to "Soviet". Large, rare eyes with a diameter of 1.5-2 cm. The mass of the cylinder is up to 10 kg.

Cheeses such as mountain grater are used as a flavoring seasoning - they are ground into powder or crushed with a grater. They are produced in a unified cylindrical shape weighing 8-10 kg.

Cheese "Gornoaltaysky" almost does not lend itself to cutting with a knife. Caucasian cheeses of the highest maturity have a sharp taste and smell, a dense, hard texture, medium-ripened cheeses have a delicate taste and smell, a delicate texture, not crumbly.

Dutch type cheeses - a wide range of pressed cheeses with a low temperature of the second heating.

Cheese "Dutch" began to be made in Russia in the 1820s. Domestic technology is somewhat different from that adopted in Holland. Cheese is produced: round shape weighing 2-2.5 kg, "Lilliputian" weighing 0.4-0.5 kg, large slab 5-6 kg and small slab 1.5-2 kg. Mature is considered at 2-2.5 months of age, "Lilliputian" - after 35 days, but when ripening up to 6-8 months, the taste becomes more pronounced and sharp. An indicator of good quality is the formation of tears in the cheese. It appears in long-aged cheese (more than 3-3.5 months). Cheese is distinguished not only by shape, but also by physical and chemical parameters: round-shaped cheeses are produced with a fat content of at least 50% and a moisture content of not more than 43%, bar cheeses - 45% fat and 44% moisture. Paraffinized cheese rind is even, thin, yellow or red colored.

Due to the low temperature of the second heating, lactic streptococci are involved in the maturation of the cheese; as a result, small eyes of a round, slightly flattened or angular shape are formed. Cheese dough is plastic, slightly brittle when bent. The taste is clean, with a sharpness and slight sourness.

Cheese "Kostroma" is made in the form of a low cylinder with a convex side surface weighing 9-12 kg large and 5-6 kg - small. According to technology and organoleptic indicators, it is close to the "Dutch". Ripens in 2.5 months.

Cheese "Yaroslavsky" is produced in the form of a high cylinder weighing 2-3 kg, a unified large cylinder weighing 8-10 kg and a unified small cylinder 4-6 kg. In terms of organoleptic and physico-chemical parameters, it corresponds to the "Dutch" bar.

Cheese "Stepnoy" is produced in the form of rectangular bars weighing 5-6 kg with slightly convex side surfaces. It has a spicier and saltier taste and a more tender texture.

than "Dutch". The surface of the bar is waxed, but not stained.

Cheese "Poshekhonsky" has the shape of a low cylinder weighing 5-6 kg. The taste is slightly sour, moderately pronounced cheesy. The pattern is formed from the eyes of a round or slightly flattened shape. The consistency of the dough is plastic. Fat content in dry matter 45%, humidity 40-42%, salt content 1.5-2%. Ripens in 1.5 months.

Cheese "Estonian" is characterized by accelerated maturation: it is produced for sale at the age of 30 days. It has the shape of a high cylinder weighing 2-3 kg. Taste - pronounced cheesy, slightly sour, spicy aftertaste is allowed. The dough is tender, plastic, the eyes are rounded, resembling an oval. Fat content in dry matter - not less than 45%, humidity 44%, salt content 1.8-2.5%.

Russian type cheeses. Cheese "Russian" with slightly convex surfaces. The mass of the large cylinder is 11-15 kg, the small one is 7-10 kg. It has a thin, even rind without a subcortical layer; it can also be produced without rind. The surface is coated with an unpainted paraffin mixture. Taste and smell pronounced cheesy, slightly sour. The dough is soft and plastic. The pattern consists of unevenly spaced eyes of an irregular, angular and slit-like shape. Ripening period 70 days. Fat - not less than 50%, moisture - no more than 43%.

Cheddar type cheeses have the following characteristic feature: after processing, the cheese mass becomes soft, viscous, stratified into thin, sheet-like layers (a process called cheddarization). The most famous cheese in this group is Cheddar.

Cheddar is a cheese of English origin. Russian Cheddar is produced in Altai. It has the shape of a high cylinder weighing 30-33 kg with a sheer side surface and a flat base. Taste and smell - slightly sour, pronounced, typical for this cheese. The dough is plastic, tender, slightly smeared. The picture is missing. It contains moisture no more than 44%, fat - not less than 50%, salt 1.5-2.5%. Ripening period 3 months.

Smoked cheeses according to the production technology are close to Dutch ones, but are smoked. Smoked cheese "Moldavsky" is made from sheep's milk. At the age of 20-25 days, when a yellow crust forms on the cheese, it is smoked for 24-36 hours at a temperature of 25-34 ° C in a smoking chamber. After smoking, the cheese is kept at a temperature of 12-15 ° C for 1-2 days, waxed and again placed in a cheese storage for maturation for a period of at least 1.5 months. It has the shape of a low cylinder weighing 2-2.5 kg. The rind is smooth, waxed, light or dark brown in color. Taste and smell are typical for smoked products. Medium density dough. The pattern consists of round, oval or irregular eyes. Fat contains at least 55%, moisture - no more than 42%, salt - no more than 3.5%.

Semi-hard cheeses (such as Latvian). Lactic acid and mucus-forming bacteria that develop on the surface take part in the maturation of cheeses of this type. Ripening goes from the surface to the center. Cheeses have characteristic sharp, specific, slightly ammoniacal taste and smell.

Cheese "Latvian" is produced in the form of a square bar weighing 2.2-2.5 kg with slightly rounded edges and convex side surfaces. This cheese in terms of moisture content (48%) stands on the border of hard and soft. The crust is thin, covered with dried, slightly sticky reddish-brown sulfuric mucus with light spots. The dough is soft and plastic. The eyes are oval and irregular in shape. The taste is sharp, slightly ammonia, typical for cheeses of this type.

Cheese "Uglichsky" has the shape of a rectangular bar weighing 2-3 kg. The dough is tender, elastic, slightly brittle with large oval or irregularly shaped eyes; the taste is slightly sour. Ripens in 2 months. The surface is waxed and not stained.

Soft rennet cheeses have a delicate, soft texture, due to the increased moisture content, and differ in the nature of cheese maturation. A feature is the increased acidity of milk, a lower clotting temperature, the grain is set large, and sometimes the clot is not crushed at all, the second heating and forced pressing are not performed. The cheeses are small. Ripening occurs in layers, starting from the outer layers and extending inward.

Cheeses of the Dorogobuzh type (with mucus on the rind) are characterized by maturation with the participation of lactic acid bacteria and the microflora of cheese mucus.

Cheese "Dorogobuzh" has the shape of a not quite regular cube. The surface of a thin crust is covered with a slime coating from pale yellow to yellow-red. Without ocelli or with a small number of small irregular ocelli. The consistency of the dough is tender, oily, slightly spreadable. The taste and smell are pungent, slightly ammoniacal. Ripens in 40 days. It is dried, wrapped in thin parchment and then in foil. Contains at least 45% fat, no more than 50% moisture, no more than 3.5% salt.

Cheese "Medynsky" has the same indicators as "Dorogobuzhsky".

Dessert-type cheeses are prepared with mold on the rind. This group includes "Dessert White", "Russian Camembert". "Russian Camembert" is made in the form of low cylinders weighing 130 g, divided into halves. The taste is sour-milk with a pleasant aftertaste of champignons. The dough is soft, almost spreadable. Contains fat 60%, salt 1.5-2.5%. It is used together with a persistent crust, which gives it a special piquancy.

Diner type cheeses have characteristic taste, smell and appearance, which depend on the action of lactic acid bacteria, white mold and cheese slime microflora.

Zakusochny cheese is sold both fresh and mature. Fresh cheese is sold 7-10 days after production, it tastes like Camembert. Ripe cheese is sold in 20-30 days, has a sharp taste with a mushroom flavor, slightly ammoniacal smell, spreading, oily texture. The rind of mature cheese is thin, soft, covered with a dried reddish-yellow slimy mass and mold spots. It has the shape of a cylinder with a diameter of 11-12 cm, a height of 2-3 cm and a mass of 200-300 g. It contains 50% fat, 55% moisture.

Cheese "Amateur" has the shape of a low cylinder weighing 0.4-0.7 kg. They make it the same way as a diner. The taste and smell are sharp, piquant, with a slight mushroom flavor. The texture is soft, spreadable. Cheese contains at least 50% fat, no more than 60% moisture, 3.5% salt.

Cheese "Smolensky" has the shape of a low cylinder weighing 0.85-1.2 kg. The thin crust is covered with yellowish-red mucus. The duration of maturation is 40 days. The taste is spicy, specific, with a slight mushroom flavor; the smell is slightly ammonia. The consistency of the dough is spreadable, oily. Cheese without eyes or with a small number of small eyes of irregular shape. Fat - not less than 45%, moisture - no more than 50%, salt - no more than 3.5%.

Roquefort-type cheeses are distinguished by the fact that they ripen under the influence of green mold inside the cheese dough.

Roquefort is the most common light cheese. This cheese is made from cow, sheep or goat pasteurized whole milk using pure mold cultures. The term of maturation is 1.5 months. The surface of the "Roquefort" should be flat. The taste is sharp, salty, peppery, the aroma is specific for this species. The color is white or slightly yellowish. The picture is missing. Contains 40-50% fat, humidity not higher than 40-52%, salt 4-8%. Packed in barrels in dense rows and completely filled with brine.

Sour-milk cheeses differ from rennet by the precipitation of casein, which is produced by lactic acid. The latter is introduced into milk together with whey or is formed using pure cultures of starter cultures.

Cheeses like sour-milk grater. Cheese "Green" is made from skimmed milk. Used as a condiment. It has a grayish-green color (powder is added from the dried leaves of blue and yellow sweet clover), a dense structure, and can be easily ground on a grater. Has no drawing. The taste is spicy-salty with a specific smell of sweet clover. Contains: moisture 40%, common salt 6.5%. The head is wrapped in foil.

Cheeses of the curd type ripening - "Litovsky", "Curd mold", "Harts" and others. They are made from cottage cheese, to which 3% salt and 1% sodium bicarbonate are added; carefully grind the mass and form cylinders of 100 g. Keep in a dry room for 1-2 weeks. A yellowish mucus forms on the surface, which, gradually drying out, form a crust. Ready cheese curds have a pleasant, strongly pronounced cheese taste and smell.

Cheese "Litovsky" is produced in the form of a bar with a triangular base. Its texture is soft and spreadable. The taste and smell are sharp, sour-milk. Contains at least 45% fat, moisture - 47%, salt - 2%.

Cheeses such as cottage cheese ripening are produced using rennet-sour milk or sour-milk coagulation. The technology of their preparation is similar to the technology of cottage cheese production, therefore fresh cheeses are often called cottage cheese.

Curds "Tea" and "Coffee" have a delicate, smearing texture, sour-milk, salty taste, a pattern without eyes. Cheese "Tea" is packed in cardboard boxes weighing 250-500 g. Cheese "Coffee" is wrapped in parchment paper and shaped into a square (50-120 g) or a cylinder (100-170 g).

Processed cheeses are not inferior to natural ones in terms of nutritional value - calorie content, content of complete proteins of animal origin, calcium and phosphorus salts. They are produced by melting hard rennet cheeses with the addition of melters. Fat in processed cheeses is in the form of small droplets, the diameter of which is 5-20 times smaller than that of fat globules of natural cheeses, which increases their digestibility. From a hygienic point of view, processed cheeses are preferable to natural ones, since they are subjected to heat treatment, which sharply reduces the volume of cheese microflora. Some types of processed cheese, such as plastic, can be dissolved in water and consumed as a drink.

Processed cheeses without spices and fillers. "Uglich creamy", "Soviet", "Russian", "Kostroma", "Latvian", "New," Smoked sausage. Cheeses "Uglichsky" and "Nevsky" - high fat content (60%) have a delicate, oily, slightly smearing texture.

Processed cheeses with spices and fillers are made from mature natural cheeses with a low second heating, fresh fat-free cheese, butter and flavoring fillers. Assortment of processed cheeses: with ham, smoked sausage, spicy with pepper, with spices - cumin, sweet clover, etc.

The raw material for processed cheese "New" 30-40% fat content are protein products from skimmed milk and buttermilk with the addition of cow's butter. Sausage cheese with 30-40% fat content is produced from the same set of raw materials as Novy cheese. The melted cheese mass is cooled to 50-55 ° C and injected into the shell. The cooled and dried loaves are subjected to cold smoking at a temperature of 25-35 ° C (for 20-24 hours) or hot - at a temperature of 45-55 ° C for 3-4 hours.

Processed pasty cheeses "Druzhba", "Volna", "Summer" (55% fat content), "Roquefort" (50%), "Sour Milk" (45%), "Green" (30%), "Moscow soft" in tubes (50%), Yantar (60%). Packed in 100 and 200 g in cups made of polymeric materials or in tubes of 160 g.

Processed plastic cheeses "Chocolate", "Coffee", "Fruit" are made from freshly made cottage cheese of various fat content, butter, sugar and flavoring agents. Cheese contains no more than 35% moisture, no less than 30% fat, no less than 30% sugar.

Processed cheeses for dinner are used as a flavoring seasoning. They dissolve in water without residue. They add a spicy taste and aroma to dinner dishes.

Canned processed cheeses 50% fat - sterilized, pasteurized and non-sterilized with ham. Produced from selected natural cheese, melting is carried out at a temperature of 90-105 ° C, hot packaged in varnished jars of 100 or 250 g, rolled up and sterilized at a temperature of 100-105 ° C or pasteurized at a temperature of 75-90 ° C. The taste is cheesy, slightly sour.

The nutritional value. Cheese making removes much of the water from milk. Cheese is a concentrated food product and is characterized by a high content of easily digestible milk protein (23-30%), highly dispersed milk fat (32-33%), calcium and phosphate salts, fat- and water-soluble vitamins, and essential amino acids. Cheese proteins are digested by 98.5%, fats - by 96%, carbohydrates - by 97%. Cheeses have a high calorie content and physiological usefulness.

Factors that form quality and quality assessment. The quality of cheese is determined by the quality of raw materials and production technology. Chemical composition, physical properties and microbiological indicators of processed milk determine the cheese suitability of milk, i.e. its ability to coagulate, form a clot of the proper consistency, as well as the ability to ferment and create an environment necessary for the development and activity of beneficial microorganisms, primarily lactic acid bacteria.

Cheese defects arise as a result of the use of low-quality milk, violations of the technological regime of production, conditions of transportation and storage finished products. The vices can be divided into three groups: vices of taste and smell; defects in consistency, pattern and color; appearance defects (shapes, crusts).

Taste and odor defects include:

the unexpressed taste of cheese is a consequence of the fact that the normal amount of ripening products has not accumulated in it. Causes: young age of the cheese, excessively dry processing and aging in cheese storages with insufficient moisture, excessive dilution of the whey with water, maturation at a low temperature;

"Empty" taste - observed in cheeses that have been frozen;

taste and smell atypical for this type of cheese - the result of a violation of the technological regime;

fodder taste - a consequence of feeding silage to animals and getting cabbage, wild onions, garlic, wormwood into the feed;

sour taste in young, unripe cheeses is a consequence of low storage temperature, insufficient aging, processing of overripe milk, excess sourdough;

bitter taste - from feed, poor quality of table salt, and also occurs at a low ripening temperature, the use of mastitic milk;

the greasy taste in cheese with a broken rind or in rindless cheeses, especially soft ones, is the result of exposure of air and light to fat. This taste occurs in cheese with butyric fermentation;

rancid, moldy taste in soft cheeses (Roquefort "Snack", etc.) - the result of the accumulation of fat breakdown products under the influence of the lipase enzyme produced by molds;

putrid, rotten smell - a defect of bacterial origin. Appears in cheese made from raw milk;

ammonia taste and smell - in cheeses with a washable rind; even a slight ammonia smell is a defect.

The defects of consistency, pattern and color include the following:

crumbly texture - the result of increased acidity of the cheese mass. The dough of such cheese acquires a curd flavor, gas formation proceeds weakly, the pattern is not pronounced;

samokol (prickly dough) - a consequence of a decrease in the cohesion of the cheese mass. It is observed in the second stage of ripening, mainly in Swiss and Soviet cheeses;

fistula in the round Dutch cheese in the form of cracks that occur inside the cheese - a consequence of strong gas formation, non-compliance with the technological regime (overdrying of the cheese grain, poor gluing of the cheese mass, its rupture during molding and pressing);

smeared dough - a consequence of careless processing of grain; a lot of whey is formed, and the dough is slightly cohesive. For many soft cheeses, a spreadable dough is not a fault;

hard, belty consistency is the result of excessive drying of grain, strong crushing, too high heating temperature, which leads to a lack of lactic acid in the cheese mass, and strong swelling of proteins. It occurs mainly in low-fat cheeses, which do not have enough fat to loosen the cheese dough;

blind cheese - without eyes or with a rare and small pattern due to insufficient gas formation. Cheese without a pattern is obtained by processing pasteurized milk, in which bacterial starter has not been added. The low temperature of cheese storages, a large amount of salt, and excessive acidity of fresh cheese have a negative effect on gas formation;

a rare and small pattern is a consequence of the processing of milk with increased acidity and the maturation of cheese at a lower temperature than required;

bloating is the result of an overgrowth of gas-producing bacteria. There are large voids inside the head of cheese; often the cheese rind cracks;

a hollow pattern is the result of a loose arrangement of grains. There are torn eyes. In self-pressing cheeses, a hollow irregular pattern is not a fault;

the slit-like pattern in spongy cheese is the result of a long aging of the cheese in a warm store. The cheese settles, the gas diffuses outwards, and a slit or "cabbage" pattern is formed;

a torn pattern is a consequence of a rupture of the partitions between closely spaced large eyes or rapid gas formation;

the pale color of the dough is the result of an insufficient content of natural pigments in milk, which occurs mostly in winter; o uneven color - due to the heterogeneity of the distribution of salt or paint in the cheese dough.

Form defects - deformation can occur:

when salting with dry salt without molds, when unhardened cheese settles and changes shape;

when storing cheese on uneven shelves;

with a rare turning of delicate cheeses - one-sided sediment;

when stored in warm cheese storages cheeses high humidity may take on a vague shape. Deformed cheeses are not allowed to be sold.

The defects of the crust are as follows:

a thick, rough rind in pressed cheeses stored for a long time at low humidity is a consequence of an insufficient amount of lactic acid and salt in the cheese mass, too frequent washing of cheeses in warm water, and long-term storage of unwaxed cheese. The thick rind reduces the edible part of the cheese;

weak, slimy, white rind in cheeses with a high content of lactic acid or salt - a consequence of improper processing of the cheese mass in the bath, increased lactic fermentation and oversalting;

cracks in the rind are the result of too rapid drying of the surface layer in dry cheese storages, especially with insufficiently viscous dough, and on cheese with a weakly induced rind. Strong gas formation also leads to cracks in the surface;

The “cancer” of the crust in the form of lichen-like spots is the result of the activity of putrefactive bacteria that develop at high humidity in cheese storages. When a defect appears, it is necessary to cut out and cauterize the affected areas and isolate the diseased cheeses;

smallpox mold - appears on the surface of the cheese in the form of small round white spots, penetrates deep into the crust, forming spots with a diameter of 5-10 mm;

subcrustal mold in the voids located under the surface of the crust is the result of the processing of high acidity milk and unsanitary inventory. A sign of mold are dark dots on a light crust;

a podprepy crust is the result of oversalting, untimely turning, washing or grinding of cheese and infection of the crust with putrefactive microflora, waxing of cheese with a non-induced, slimy crust and storage of such cheese in closed boxes. The appearance of this defect is promoted by the increased humidity of air in cheese storages;

ulceration of the crust, cheese dust on the crust - the result of infection with mites (acaras). Affected cheeses should be isolated and processed, and the room disinfected.

Packaging and labeling. Depending on the shape, size and weight, cheeses are packed in wooden boxes, drums, and brine - in barrels. Cheeses of the same name, variety, shape and age are placed in each packaging unit. The container must be clean, durable, the moisture content of the wood is not higher than 20%. Use boxes divided inside by partitions to protect cheeses from damage. Many cheeses are wrapped in parchment, wax, cellophane and other films before packaging. Soft rennet cheeses are wrapped in parchment and aluminum foil, on which a label is glued, and then packaged. Processed cheeses are wrapped in lacquered aluminum foil. Smoked cheese is produced in a shell of various films. Cheeses in foil, with the exception of "New", are placed in cardboard or plastic boxes, and then in cardboard boxes.

Each cheese is marked with a conditional code, applying a harmless paint in a certain order with a production mark indicating the percentage of fat, factory number, abbreviated name, place of manufacture. The date is indicated by pressing casein numbers into the cheese dough or by imprinting metal ones. On cheeses "Latvian" and "Volzhsky", the date of manufacture and the factory mark are applied to the paper in which the cheese is wrapped. The shape of the stamps depends on the fat content of the cheese: for cheeses with 50% fat content - square; for 45% fat - in the form of a regular octagon. When selling from a refrigerator or a wholesale base to a retail network, the variety is indicated on cheeses with a stamp.

A marking is applied to the end side of the outer container, where the name of the cheese, the plant number, the net weight, container and gross weight, the number of cheeses, the surname of the master are indicated.

Conditions and terms of storage and transportation. Optimal storage conditions for cheeses: temperature 2-8 ° C and relative humidity 85-87%. Well-ripened cheeses laid down for long-term storage can be kept at a temperature of -1 to -5 ° C and a relative humidity of 85-90%.

For the storage of cheeses in warehouses, separate rooms are allocated to avoid transferring the smell of cheese to other products. Pickled cheeses are located separately from others, taking into account the possibility of brine leakage. Sliced cheeses can be stored without deterioration in quality and weight reduction in plastic packaging for no more than 3 days.

Cheeses are delivered to trade organizations ripened, however, during storage in warehouses and in stores, changes continue in cheeses caused by biochemical and chemical processes in the cheese mass, the development of microorganisms on the rind and the impact of physical factors on the structure of the cheese. As a result, the quality of the cheese can improve and the shortcomings caused by its incomplete ripening disappear. However, cheeses can overripe and acquire an unnecessarily sharp, sometimes rancid taste due to the accumulation of excessive amounts of protein breakdown products.

Cheeses are transported in any vehicle that meets the requirements of hygiene and is specially equipped for the transportation of certain types of cheeses. In summer they are transported in isothermal wagons at a temperature of 2-8 °C. In winter, at temperatures below -5 ° C - in insulated wagons to prevent freezing. Processed cheeses are allowed to be transported in non-insulated wagons at temperatures from 0 to 20 °C. Cheese is transported in a container. Without container transportation is possible by railway only Swiss and Soviet cheeses. They are stacked on racks up to 5 pieces.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

Federal Agency for Education

State educational institution

higher professional education

"Ural State Agricultural Academy"

Abstract on the topic:

“Hard rennet cheeses. Classification and assortment»

Alekseeva E.A.

Yekaterinburg 2013

Introduction

1. Hard rennet cheeses

2. Classification and range of hard rennet cheeses

Conclusion

Bibliography

Introduction

Nutrition is one of the most important social problems. Human life, health and work are impossible without good food. According to the theory of balanced nutrition, the human diet should contain not only proteins, fats and carbohydrates in the required amount, but also substances such as essential amino acids, vitamins, minerals in certain proportions that are beneficial to humans. In the organization of proper nutrition, the primary role is given to dairy products. This fully applies to cheese, the nutritional value of which is due to the high concentration of milk protein and fat in it, the presence of essential amino acids, calcium and phosphorus salts, which are so necessary for the normal development of the human body. The main purpose of this work is to consider the range and factors that form the specific features of hard rennet cheeses.

1. Hard rennet cheeses

Compared to other dairy products, cheese has the highest nutritional value, as it contains high-grade protein substances (about 25%) and milk fat (about 30%) in a concentrated form. The calorific value of 1 kg of cheese is up to 16,800 kJ (4,000 kcal), depending on its fat and protein content. Cheese contains a lot of minerals, especially calcium, as well as water- and fat-soluble vitamins, some of which are synthesized by the lactic acid microflora that takes part in the maturation of cheeses. The protein substances of cheese are easily digested, since during the ripening process they are converted into simpler and more easily soluble compounds. The assimilation of cheese is also facilitated by its high taste properties.

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

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

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

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

Hard cheeses are the most extensive group of cheeses, which include many traditional types, such as Swiss, Dutch, etc. Hard cheeses are characterized by a relatively low moisture content and the densest consistency, which is associated with the use of forced pressing during the technological process. For the production of hard rennet cheeses, the most bacterially pure milk is selected, with good technological properties, i.e. ability to form a dense clot. Milk is normalized for fat and pasteurized, which eliminates the possibility of further development of pathogenic and extraneous bacteria in the cheese. Then the milk is cooled to a temperature of 33 ° C, tinted with yellow vegetable paint and a solution of calcium chloride is added to it.

2.Classification and range of hard rennet cheeses

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

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

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

Cheeses of the Swiss group. These cheeses include Swiss, Altai, Soviet, Carpathian, Kuban. Cheeses of this group are produced with a high temperature (54-58 ° C) of the second heating of the cheese mass and the use of mesophilic and thermophilic bacterial cultures.

Swiss and Altai cheeses. These cheeses are produced using the same technology from high quality raw milk. Features of the technology: the use of a high temperature of the second heating (54-58 °C), prolonged drying of the grain (fine grains about 3 mm in size), cheese aging for a month in a fermentation chamber at a temperature of 20-25 °C, a long ripening period (from 4 up to b months) at a temperature of 10-12 °C. Due to the high temperature of the second heating, favorable conditions are provided for the development of thermophilic lactic acid bacteria, including propionic acid. Propionic acid bacteria not only ferment sugars, but also convert lactic acid into propionic and acetic acids to form carbon dioxide and water. cheese rennet assortment milk

As a result of enzymatic processes occurring during ripening and propionic acid fermentation, Swiss and Altai cheeses have a pronounced cheesy, slightly sweet (spicy) taste and smell. The consistency is homogeneous, lamellar, connected. The pattern of cheeses consists of round or oval eyes with a size of at least 10 mm for Swiss and 5-10 mm for Altai. Cheeses have the shape of a low cylinder weighing 50-100 kg (Swiss cheese) and 12-18 kg (Altai cheese). Mass fraction of fat in dry matter 50%, moisture - no more than 42%, salt - 1.5-2.0%. The ripening period for Swiss cheese is 6 months, for Altai cheese - 4 months.

Soviet cheese produced from high-quality pasteurized milk using a technology slightly different from the production of Swiss cheese.

When kneading, the size of the cheese grain is 3-4 mm, the temperature of the second heating is 52-56 °C. Soviet cheese is molded from a layer, cut into bars of the same shape. The development of thermophilic streptococci, lactic acid bacilli and propionic acid bacteria contributes to the formation of a pronounced cheesy, slightly sweet (spicy) taste and smell. The dough is plastic, homogeneous. The cheese pattern consists of round or oval eyes ranging in size from 5-10 mm, evenly spaced throughout the mass. The shape of the Soviet cheese is a rectangular bar, weighing 12-16 kg. The mass fraction of fat in dry matter is 50%, moisture is not more than 42%, salt is 1.2-1.8%. The duration of maturation of Soviet cheese is 3-4 months.

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

The cheeses of the Swiss group also include Kuban, Ukrainian, Biysk, Emmental (Swiss block), Gorny. These cheeses differ mainly in fat content of 50 and 45%, salt, shape and weight, as well as long maturation periods (up to 5-6 months). The pattern and organoleptic characteristics of these cheeses are characteristic of the cheeses of the Swiss group.

Cheeses of the Dutch group. This group includes a large number of small pressed cheeses with a low temperature of the second heating. The most common cheeses of this group are: Dutch round and squared, Kostroma, Poshekhonsky, Yaroslavl, Estonian, Stepnoy, Uglichsky, Bukovinsky, as well as cheeses of reduced fat content of 20-30% (Pribaltiysky, Lithuanian, Minsky, Vyrusky, etc.). In the production of cheeses of the Dutch group, a low temperature of the second heating of the cheese mass is used 37-42 ° C (for fatty) and 35-38 ° C or without a second heating (for low-fat cheeses). The cheese grain size is 5-8 mm.

Cheeses are made from pasteurized milk using starter cultures of lactic acid bacteria and aromatic streptococci. Cheeses of this group ripen quickly and already at the age of 1 - 2.5 months. have a pronounced cheesy taste and aroma. For each cheese, the optimal moisture content after pressing, salt and the level of lactic acid fermentation are set.

Cheeses of the Dutch group combine almost the same organoleptic characteristics in terms of taste and smell, which should be pronounced cheesy, slightly sour. The pattern consists of eyes of a slightly flattened or angular shape, evenly spaced throughout the mass. Cheeses are well cut into thin slices. The rind of the cheeses is thin, without a thick subcortical layer. The dough is plastic, slightly brittle when bent. The surface of the cheeses is covered with paraffin alloys or packed in films.

Dutch cheese is round in shape. In Finland, a similar cheese is produced called Edamsky. dutch round has a mass fraction of fat in dry matter 50%, humidity - no more than 43%, salt in mature cheese 2-3%, ripening time 2.5 months. The cheese has a spherical shape with a diameter of 13-15 cm and a weight of 2-2.5 kg.

dutch squared differs from the Dutch round in a mass fraction of fat of 45% and moisture of not more than 44%. The cheese has the shape of a rectangular bar weighing 2.5-6 kg.

The taste and smell of Dutch cheese is pronounced cheesy, moderately spicy, sour. The dough is plastic, slightly brittle when bent. The cheese pattern consists of round, slightly flattened or angular eyes, evenly spaced throughout the cheese mass. Dutch round cheese is packed in boxes with internal partitions of 20 pcs. in a box.

Kostroma cheese produced with a mass fraction of fat 45%, moisture - no more than 44%, salt - 1.5-2.5%. The duration of maturation is reduced to 1.5 months. In shape, Kostroma cheese is a low cylinder weighing 3.5-7.5 kg. Mature cheese has a pronounced cheesy, moderately spicy taste and smell with a slightly sour or sweetish aftertaste; the dough is plastic, slightly elastic. The pattern of the cheese consists of evenly spaced round or oval eyes. Mature cheeses are packed in paper and placed in boxes of 2-4 heads.

Estonian cheese produced from pasteurized milk with the use of activated bacterial starter and a biological preparation (hydrolyzate), which activate the maturation process for up to 30 days. The addition of a liquid or dry freeze-dried hydrolyzate to milk before curdling activates maturation as well. Estonian cheese at the age of 1 month. corresponds to the Dutch cheese ripening within 2 months. Estonian cheese has a mass fraction of fat in dry matter of 45%, moisture not more than 42%, salt 1.5-2.5%. In appearance, Estonian cheese is a tall cylinder weighing 2-3 kg. The taste and smell are pronounced cheesy, slightly sour, a slight spice is allowed. The consistency of the cheese is plastic, homogeneous, the eyes are round or oval. Waxed or film-coated cheeses are packed in boxes of 10 heads.

For small pressed cheeses with a low temperature of the second heating are Poshekhonsky, Yaroslavsky, Uglichsky, Severny, Stepnoy, Bukovinsky, which differ in appearance and weight, as well as the introduced leaven, which forms the taste characteristics of the cheese. These cheeses have a similar pattern, the duration of maturation is 2-2.5 months.

New types include Bukovinskiy, Novosibirsky, Susaninskiy cheeses, which, as a rule, ripen within a month. These cheeses have a bar or cylindrical shape, a small mass of 2-6 kg, and may be without a pattern.

Recently, a technology has been developed for new types of low-fat cheeses (20-30% fat) - Lithuanian, Baltic, Vyrusky, Minsky, etc. These cheeses combine a similar chemical composition and organoleptic characteristics, the same ripening period of 1.5 months. In the production of cheeses with a 20-30% fat content, a lower temperature of the second heating (32-37 ° C) is used, partial salting is carried out in the grain and salted in brine, molded in bulk.

Lithuanian cheese with a mass fraction of fat of 30% has a moisture content of not more than 50%, salt in mature cheese - 2-3%. The shape of the cheese is in the form of a rectangular bar weighing 2.5-6.0 kg. The taste and smell are slightly pronounced cheesy, sour, slight bitterness and a slightly fodder aftertaste are allowed. The dough is dense or slightly brittle. The pattern of the cheese is uneven, consists of an irregular, angular or slit-like shape; no drawing allowed.

Baltic cheese in terms of chemical composition, it differs from Lithuanian cheese in the mass fraction of fat 20%, the increased moisture content of mature cheese 55% and the shape. The Baltic cheese has a shape in the form of a low cylinder weighing 6-7 kg, organoleptic indicators are the same as Lithuanian cheese.

Võru cheese has a mass fraction of fat 30%, moisture - no more than 51%, salt - 1.5-2.5%. Its shape is in the form of a low cylinder weighing 12-18 kg or 5.5-11 kg. When evaluating the appearance of low-fat cheeses, it should be taken into account that slight deformation of the cheese head is allowed.

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

Solid rennet cheeses Cheddar, Russian are classified as cheeses with a high level of lactic acid fermentation. These cheeses, as well as the considered cheeses, are produced with a low temperature of the second heating of the cheese mass (38-42 ° C). The technological process is aimed at the accumulation of lactic acid, which acts on the protein, forming a sour, slightly spicy taste and smell.

Cheddar cheese has a mass fraction of fat in dry matter of 50%, moisture - no more than 40%, salt - 1.5-2.5%. When developing Cheddar, a bacterial sourdough is used, consisting of cultures of lactic acid streptococci and lactic acid sticks.

A feature of Cheddar cheese technology is that the processed cheese mass is sent to a molding machine, where the cheese layer is pressed, cut into blocks and sent for cheddaring. Cheddarization of the cheese mass takes place on special trolleys at a temperature of 30-32 ° C for 1.5-2 hours.

Cheddarized called the process of changing the cheese mass under the influence of lactic acid until it reaches a fibrous-layered structure as a result of an enhanced lactic acid process.

The essence of cheddarization is that under the influence of enhanced lactic acid fermentation (lactic acid), the protein partially cleaves calcium, paracasein monocalcium accumulates in the cheese mass, and excess lactic acid combines with calcium, forming lactic calcium:

Thanks to this process, the cheese mass becomes soft, acquires the properties of melting, and breaks up into thin sheet-like layers. After cheddaring, the cheese blocks are crushed, mixed with salt, shaped, labeled and pressed. The duration of cheese ripening is 3 months, with the first 1-1.5 months. they ripen at a temperature of 10-14 °C; the final stage of ripening is carried out at a temperature of 8-10 °C.

Cheddar cheese is produced in the form of large and small rectangular blocks weighing 16-22 kg or 2.5-4 kg. Mature cheese has a moderately pronounced cheesy, slightly sour taste and smell; the dough is plastic, slightly smeared and incoherent. Cheddar has no pattern, but a small amount of voids are allowed. The cheese is packed in polymer films under vacuum.

Russian cheese refers to hard rennet cheeses with an increased level of lactic acid fermentation. The mass fraction of fat in Russian cheese is 50%, moisture - no more than 43%, salt - 1.3-1.8%. Distinctive features of the technology are that the cheese grain after the second heating and partial salting is kept for about 30 minutes. at a temperature of 40 ° C, which ensures enhanced lactic acid fermentation.

Salting of cheese is carried out partially or completely in the grain. The cheese is molded in bulk, which causes a hollow pattern of cheese in the form of torn eyes, evenly spaced throughout the mass. In shape, Russian cheese is produced in the form of a low cylinder or a rectangular bar with slightly convex side surfaces. Cheese is coated with paraffin-polymer alloys or packed in polymer films. The mass of cylindrical cheese is 4.7-11 kg; slab cheese is 5-7.5 kg. The duration of maturation is 2-2.5 months. Russian cheese, due to enhanced lactic acid fermentation, has a pronounced cheesy, slightly sour taste and smell. The dough is tender, plastic, homogeneous throughout the mass; slightly dense dough is allowed. On the section, Russian cheese has evenly spaced eyes of irregular, angular and slit-like shape. The formation of such a pattern does not occur during maturation, but is explained by the fact that the cheese grain is molded in bulk at a reduced pressing pressure.

Grating cheeses (Gornoaltaysky, Caucasian) are produced according to the technology of Swiss cheese, ripen for a long time (180-350 days). These cheeses have a dense texture and are well preserved at elevated temperatures. It is recommended to eat them in grated form.

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

Cheeses of a unified form are produced on production lines; a single, unified shape of the heads makes it possible to obtain cheeses of various names on the same equipment.

Semi-hard rennet cheeses

These cheeses combine the characteristics of hard and soft cheeses, as they are produced according to the technology of hard cheeses, but with some changes, and they ripen like soft ones. Cheeses of this group are characterized by an increased moisture content due to the use of the process of self-pressing of cheese grains in molds, a delicate texture, a hollow pattern and a slightly ammonia flavor that is formed during cultivation on the heads of cheese mucus, which acts on the protein with the release of ammonia.

Latvian cheese(moisture content 48%, fat - 45%) has the shape of a bar with a square base, its weight is 2.2 - 2.5 kg. The surface of the heads is dry, with traces of worn mold and mucus. Cheese is not waxed; the heads are wrapped with parchment, factory marks are applied to the wrapper in two opposite corners of the canvas.

Cheeses with a delicate texture and moderately spicy taste include Spicy, Nemunas, Kaunas, Klaipeda. Unlike Latvian cheese, in order to maintain a moderately spicy taste, these cheeses are waxed in adulthood and thereby finally stop the development of mucus; they are not divided into varieties.

spicy cheese contains 55% fat, 40% moisture, has the shape of a rectangular bar, its weight is 3-4 kg. Due to the high content of fat, the consistency of this cheese is the most delicate.

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

Kaunas cheese reduced fat content (30%) and high moisture content (53%) are produced in the form of a low cylinder. Its taste is slightly sour, with a slight smell of ammonia, the texture, like all low-fat cheeses, is somewhat elastic.

Klaipeda cheese contains at least 20% fat and no more than 56% moisture. The cheese has the shape of a low cylinder, its mass is 3.8 - 5 kg. Taste, smell and consistency are the same as Kaunas cheese.

Conclusion

Nutrition is one of the basic conditions for human existence, and the problem of nutrition is one of the main problems of human culture. Quantity, quality, range of food products consumed, regularity of food intake decisively influences human life in all its manifestations.

The purpose of this essay has been accomplished.

In the course of the work, the following conclusions were made:

1 Cheeses are high in protein, milk fat, as well as mineral salts and vitamins. Cheeses are an important source of biologically valuable protein;

2 the basis for the classification of cheeses can be: the type of 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;

3 in addition to the main raw materials used in the preparation of cheeses, auxiliary raw materials are also added, which improves the taste and texture, and increases its nutritional value;

4 the quality of products directly depends on the technology of production, as well as on the quality of raw materials taken for the manufacture of cheeses.

Bibliography

1. Brilevsky O.A. Merchandising of food products.

2. Begunov V.A. Cheese book. "Food Industry" 1974

http://www.znaytovar.ru/new694.html

Hosted on Allbest.ru

...

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

cooperative technical school

course work

Subject:Range and qualitycheeses, implemented in the magicazinot "Aria»

YOSHKAR-OLA, 200 9 G.

INTRODUCTION

1. COMMODITY CHARACTERISTICS OF CHEESES

1.1 Chemical composition and nutritional value of cheeses

1.2 Raw materials and cheese production

1.3 Classification and brief description of the range of cheeses

1.4 Acceptance rules and sampling methods for assessing the quality of cheeses

1.5 Quality requirements and defects in cheeses

1.6 Adulteration of cheeses

1.7 Packaging, labeling and storage of cheeses

2. CHARACTERISTICS OF THE RANGE OF CHEESES SOLD IN THE "ARIA" SHOP

2.1 Analysis of the assortment of cheeses sold in the Aria store

2.2 Organization of acceptance of cheeses in the store "Aria"

2.3 Organoleptic evaluation of the quality of cheeses sold in the Aria store

CONCLUSION

LIST OF USED LITERATURE

APPS

ATconducting

Therefore, in the organization of proper nutrition, the primary role is given to dairy products. This fully applies to cheese, the nutritional value of which is due to the high concentration of milk protein and fat in it, the presence of essential amino acids, calcium and phosphorus salts, which are so necessary for the normal development of the human body.

Cheese is a nutritious natural food product, which is obtained by enzymatic coagulation of milk, removal of the cheese mass and its further processing and aging.

Cheese belongs to the oldest natural products produced by man. Cheese has been valued at all times, both as a product for every day and as an accessory to a gourmet meal.

Archaeologists suggest that people knew how to make cheese already in the Neolithic - about 5000 years before our era, i.e. Cheese has been known to people for over 7000 years! Most researchers believe that the birthplace of cheese is the Middle East. Nomadic tribes, trying to save milk during long searches for pastures, curdled mare's milk and dried it in the sun.

Over time, a person discovered that if milk was curdled in bags from goat or sheep stomachs, then the resulting product acquired very special properties: it “ripened” longer, but at the same time acquired the ability to retain its properties for a long time.

Cheese making flourished in the Middle Ages, when the monks paid attention to this amazing product. It is difficult to say what inspired them to cheese making; perhaps they were looking for a product that would best pair with wine, but it is the monks who are credited with creating most of the cheese varieties known today.

During the Renaissance, cheese was declared "bad". However, already in the 18th century, the reputation of cheese was restored, and a few decades later, industrial production of cheese began.

In Russia, until Peter I, there were no traditions of cheese making. But "cheese cottage cheese" was known - a product obtained by natural coagulation of milk, and the researchers claim that the Slavs even managed to pay tribute with this cheese. Peter I invited Dutch cheese makers to Russia, and from that moment it is customary to count the history of cheese making in Russia.

The first cheese-making plant was established at the end of the 18th century, on the estate of Prince Meshchersky, and the beginning of industrial production of cheese in Russia dates back to 1866. And although the production of cheese was a very laborious process that required a lot of manual labor, nevertheless, by 1913, almost 100 varieties of cheese were being produced in Russia, many of which were successfully exported.

Cheeses are obtained by coagulation of milk and subsequent long-term processing of the resulting clot, during which moisture is removed. Processing is completed by molding the cheese mass and subsequent salting 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.

The nutritional value of cheese is due to the content of milk protein (up to 25%) and fat (up to 27.5%) in easily digestible forms. The popularity of cheese as a food product is due, in addition to high calorie content (from 2000 to 4000 kcal / kg), also biological value due to the content of amino acids (especially essential), fatty and other organic acids, carbonyl compounds, vitamins, mineral salts, macro- and microelements.

Due to some of its features, cheese can be considered an indicator of changes in the Russian economy and the well-being of the population. On the one hand, it has never been a product of prime necessity, like bread or potatoes, on the other hand, cheese has long become familiar and beloved in Russia, and its absence is perceived by many as an inconvenience.

After the collapse of the USSR in the 1990s, the volume of cheese production in our country began to decline. The lack of production began to compensate for imports.

The growth rate of the domestic cheese market is about 15-20% per year, but in 2006, due to the increase in duties on the import of this product, the pace slightly decreased. In 2008, the volume of the domestic cheese market amounted to 650 thousand tons, which is 6% higher than in the previous year (according to the State Statistics Committee of the Russian Federation).

Since the early 1990s, the Russian cheese market has seen a steady decline in the share of domestic producers and an increase in the share of imports. Thus, since 2000, the share of imported products has increased from 20 to 40%, and today products imported from other countries account for more than 40% of the Russian market.

In this situation, Russian producers need the protection and support of the state. In this regard, in 2005 a decision was made to increase the rates of import customs duties on cheese depending on the customs value of imported products.

The volume of cheese imports in 2008 amounted to $602.5 million, or 220.3 thousand tons. The main importers are Germany and Ukraine - last year, 45 and 34 thousand tons of products were imported from these countries to the Russian market, respectively. The shares of these countries in the total volume of imports amounted to 19% and 16%, respectively, in value terms (Fig. 1) (according to the Russian Customs Base).

Hard cheeses are mainly imported to Russia, as they are most in demand by domestic consumers. The largest supplier of cheese in 2008 was CJSC Valio St. Petersburg - this company accounted for 12.6% of deliveries in value terms, or $76 million. Staf and LLC Niagara - the shares of these companies in the total volume of imports amounted to 7%, 6.5% and 5.3% in value terms, respectively.

Rice. 1. Import of cheese in Russia (in 2008) by country in value terms, %

Due to the high share of imports in the cheese market, in 2007 the Government of the Russian Federation adopted a resolution to increase customs duties on imported products. The adoption of such a decree allowed Russian producers to increase the volume of cheese production.

Recently, the volume of Russian cheese production has been gradually increasing. So, in 2006 they amounted to 347.9 thousand tons, and in 2008 they increased to 396.9 thousand tons (Fig. 2) (according to the Ministry of Agriculture of the Russian Federation).

The main cheese producers in Russia are concentrated in the Central, Central Black Earth, Volga and Ural regions. Among the Russian producers of hard and soft cheeses, the leading positions in the market are occupied by TNV "Cheese Starodubsky" (Bryansk region, TM "Volkhovsky", "Delicatessen", "Kostroma Starodubsky", "Russian Mozzarella", "Staritsky") and OAO "Mozhgasyr" ( Udmurt republic).

Rice. 2. Volumes of cheese production in Russia, thousand tons

In 2006, the volume of cheese production produced by these companies amounted to 8.5 and 5.4 thousand tons, respectively.

These producers are followed by OAO Syrkombinat Kalininsky (Krasnodar Territory, TM Kalininsky, Nezhny) - last year this manufacturer produced 4 thousand tons of this product. It should be noted that there is no clear leader in the hard cheese segment, and the top ten producers hold only about 30% of the market.

In the processed cheese market, the main production volumes are concentrated in the hands of four leaders: Hochland Russland LLC (Moscow Region, ТМ Almette, Hochland, Patros, Valbrie), Valio Ltd. (Finland, TM Viola), CJSC Moscow Processed Cheese Plant Karat (TM Druzhba, Coral, Yantar, Volna, Summer) and LLC RostAgroComplex (Moscow Region, TM Druzhba ”, “Coral”, “Lux”). These companies hold about 67% of the entire processed cheese market.

A favorable trend can be called the fact that in Russia there is an increase in demand for cheese by more than expensive varieties. At the same time, despite significant purchases abroad, cheese consumption in 2004 remained at a level of about 3 kg per capita per year, which is 2 times less than the norm recommended by doctors for the human body for cheese consumption - 6.5 kg per year. year.

However, in subsequent years there was an increase in the consumption of cheese in Russia - from 4.6 kg per person per year in 2006 to 5 kg in 2008.

In most developed countries, this figure is 10-15 kg, and in Italy, France and Israel - more than 20 kg. While cheese consumption in Russia has been declining (by a third over the past decade), in Europe and the United States it has increased by 1.8-2% annually. For comparison, in France cheese consumption is about 20 kg per year. From the point of view of development, the segment of elite or exotic cheeses looks promising, which is primarily associated with an increase in the standard of living of the population.

Recently, the demand for traditional cheeses has stabilized, and for elite varieties it has begun to grow. This is primarily due to the growing well-being of Russian citizens who prefer to buy high-quality cheese, and the price in choosing a brand of cheese is not always decisive.

However, it can be noted that the Russian cheese market has not yet been fully formed. This is especially true for the segment of hard cheeses, which, nevertheless, occupy the largest market share.

Due to the increase in demand in the cheese market for the coming years, we can predict an increase in domestic cheese production and a slight increase in imports, as well as an increase in product prices.

Thus, the theme of this work - "Assortment and quality of cheeses" - is relevant and significant.

The purpose of the course work is a theoretical and practical study of production technology, quality control and assortment of cheeses on the example of a specific trading enterprise - the Aria store (Yoshkar-Ola, the Republic of Mari El).

The following materials were used during the work:

The theoretical study was carried out on the basis of the analysis of special literature, state standards, periodicals, network resources;

Practical material for the study was obtained by studying the assortment of cheeses in the Aria store.

1. Tovorovologistnth characteristiccheeses

1.1 Chemical composition and nutritional value of cheeses

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.

The nutritional value of cheese is determined by the increased concentration of proteins, lipids, mineral salts, vitamins, etc.

The chemical composition of some popular types of cheese is given in Appendix 1.

Cheeses are an important source of biologically valuable protein. The nutritional value of proteins is determined by the qualitative and quantitative composition of their amino acids. The more fully the food protein is used by the human body for the synthesis of tissue proteins and other compounds, the higher its nutritional value. The most valuable proteins are those whose composition is closest to the composition of the proteins of the human body, therefore, proteins of animal origin are more valuable for humans.

Cheese proteins are digested by 98.5%, according to their digestibility, cheese approaches the digestibility of chicken eggs. Good assimilation is facilitated by the hydrolysis of proteins during maturation to simpler compounds, mostly soluble.

Depending on the technology, the mass content for proteins ranges from 10 to 30%, which exceeds their content in meat (20%). From 20 to 30% of proteins, primarily casein, are converted into oligopeptides and amino acids under the action of a number of enzymes and give the finished product a characteristic taste and smell, a certain consistency. The high content of essential amino acids in cheese proteins gives it an exceptionally high biological value. The list of essential amino acids that make up the most popular types of cheese is given in Table. one.

Essential amino acids	Dutch cheese	Kostroma cheese

Isoleucine


Methionine

tryptophan
Phenylalanine

The nutritional value of cheese is also determined by its high fat content. Cheese contains up to 30% fat, more than many other protein-fat products. After eating 100 g of cheese, a person satisfies about 1/3 of the daily need for fat.

Lipids determine the butteriness and elasticity of cheese dough.

The free fatty acids formed during maturation, including volatile ones, testify to the maturity of the cheese and participate in the formation of its aroma.

From mineral salts (1.5-3.5%, without table salt), well-assimilable calcium is present in large quantities in cheeses (from 100 to 1200 mg / 100 g of product). The greatest amount of calcium is found in rennet hard cheeses. According to the calcium content, 100 g of cheese completely satisfies the daily human need for it. Cheese is also an important source of phosphorus.

Cheese is one of the most important sources of vitamins A, E, B2 (riboflavin), B12, since cheese is produced from milk, and almost all the vitamins necessary for normal human development are found in milk. During the processing of milk, the content of some of them is reduced, but, nevertheless, cheese contains the most important vitamins and in relatively large quantities. According to the content of vitamins A and E, full-fat cheeses can be put in second place after butter.

Fat-soluble vitamins A, D and E are almost completely transferred from milk to cheese and are well preserved. Water-soluble vitamins (up to 75%) are lost with serum, vitamin C is removed almost completely. However, when the cheese ripens, the B vitamins are synthesized, and the finished product contains an increased content of riboflavin, pantothenic acid, folic acid, vitamin B6, etc. The mass fractions of some chemicals in cheeses are given in Appendix 2.

Good consumer properties of cheeses are not only a high nutritional value, but also the ability to maintain quality for a long time under appropriate conditions.

1.2 Raw materials and cheese production

Raw materials for cheese production

Cheese is obtained by coagulation of milk and subsequent long-term processing of the resulting clot, during which moisture is removed. Processing is completed by molding the cheese mass and subsequent salting 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.

The speed of rennet coagulation, the density of the clot and, ultimately, the quality of the cheese largely depend on the composition and properties of the raw material used - milk. Milk used to make cheese must meet strictly defined requirements, i.e. be cheesy.

Requirements for raw materials are given in GOST R 52686-2006 “Cheese. General technical conditions”, which regulates the general technical requirements to raw materials for cheese production.

Cheese suitability of milk is characterized by a set of indicators of chemical composition, physico-chemical, technological and hygienic properties. Milk should have an optimal content of proteins, fat, dry skimmed milk residue (SOMO), calcium, form a dense clot under the action of rennet, which separates whey well, and be a favorable environment for the development of lactic acid bacteria.

For cheese making, milk with a high content of proteins (not less than 3.1%, including casein - not less than 2.6%), fat (not less than 3.6%), SOMO (not less than 8.4%) is most suitable. and the optimal ratio between them.

The best for cheese-making is milk, which belongs to types 1 and 2 in terms of cheese suitability, determined using an accelerated rennet test (clotting time is 10 and 15 minutes). Type 3 milk (coagulation time over 15 minutes) is considered rennet-sluggish. When it is coagulated, a flabby clot is formed, which poorly secretes serum. Rennet sluggish milk should be corrected by adding higher doses of CaCl 2 , bacterial starter, setting higher clotting temperatures and a second heating.

The indicators for assessing the quality of milk for cheese making are given in Appendix 3.

Milk used to make cheese must be biologically complete, i.e. be a favorable environment for the development of lactic acid bacteria. Lactic acid bacteria play the main role in the process of maturation of cheeses (their enzymes provide the main transformations of the constituent parts of milk). They also influence the process of rennet coagulation. Due to the formation of lactic acid, lactic acid bacteria regulate the level of active acidity, create favorable conditions for the action of rennet and curd processing.

The biological usefulness of milk is determined by the content of irreplaceable growth factors - vitamins, microelements, polypeptides, free amino acids, the number of which decreases in spring. Along with this, milk should be free of substances that inhibit the development of lactic acid bacteria - antibiotics, preservatives, etc.

Milk obtained from farms unfavorable for brucellosis, tuberculosis, foot and mouth disease, mastitis, leukemia, as well as in the first and last 7 days of lactation, cannot be processed into cheese. When animals get sick, especially mastitis, the chemical composition of milk changes, and its technological properties deteriorate. Even a slight (above 6%) admixture of mastitic milk to normal milk adversely affects the quality of the cheese.

Colostrum is an unfavorable environment for the development of lactic acid bacteria, and its low content of casein hinders the process of coagulation. Old milk does not coagulate well with rennet and adversely affects the organoleptic properties of the cheese. Freshly milked milk is also an unfavorable environment for the development of lactic acid bacteria; it does not coagulate well with rennet.

The biological and technological properties of milk are improved by subjecting it to maturation - holding at a low temperature (8-12C) for 10-14 hours. In mature milk, polypeptides accumulate, which contribute to the activation of lactic acid microflora and an increase in acidity as a result. The resulting lactic acid converts the calcium salts of milk from a colloidal state to an ionic-molecular state, i.e. the amount of calcium ions increases, contributing to the enlargement of casein particles. But it is impossible to store raw milk for a long time at low temperatures before processing it into cheese, it will slowly coagulate with rennet due to an increase in the content of y-casein in it.

The acidity of milk affects both the rate of coagulation and the structural and mechanical properties of the rennet clot. The higher the acidity of milk, the faster it curdles. At low acidity, a loose, sluggish clot is formed, at high acidity, an excessively dense clot is formed, from which cheese of a crumbly consistency is obtained. The titratable acidity of milk is 19-21T (hard cheeses), 21-25T (soft cheeses) is considered optimal for cheese making.

In the production of cheese, milk is pasteurized at a temperature not exceeding 72C for 20 seconds. Higher pasteurization temperatures cause the transition of soluble calcium salts to an insoluble state and other changes, as a result of which the technological properties of milk deteriorate: the duration of rennet coagulation increases, a flabby and weakly cohesive clot is formed. In order to increase its ability to coagulate in the presence of rennet, a solution of calcium chloride is added to pasteurized milk, the acidity of milk is increased, and other methods are used to improve the cheese suitability of milk.

Cheese production technology

Here is the sequence of operations in the production of cheese:

Reception of milk, determination of its quantity and quality;

Preparation of milk for cheese production (cleaning, cooling, reservation, aging, normalization, heat and vacuum treatment);

Preparing milk for clotting (adding calcium chloride, nitrate salts, bacterial starters or bacterial preparations, dye, setting the clotting temperature);

coagulation of milk;

Curd and curd processing (cutting and setting the grain, kneading before the second heating, second heating, whey dilution with water, partial salting in the grain, kneading after the second heating);

Formation of cheese grain;

Self-pressing and pressing of cheese mass;

Salting cheese;

Aging;

Sorting, packaging and storage of the finished product.

Milk preparation. Milk is reserved at a temperature of 6 ± 2 °C no more than 24 hours after milking, cleaning and cooling. Milk aging is carried out at a temperature of 10 ± 2 °C and for 13 ± 2 hours with or without the addition of lactic acid bacteria starter.

When aging, the physicochemical and technological properties of milk change. The maximum acidity of milk after aging should not exceed 20°T for hard and 25°T for soft cheeses. Normalization of milk in cheesemaking is carried out by the mass fraction of fat, taking into account the mass fraction of protein in milk when using separators-normalizers or separators-cream separators.

Heat treatment of milk is carried out to neutralize technically harmful for cheese making and pathogenic microflora. The optimal mode of pasteurization of milk in the cheese industry is considered to be a temperature of 70-72°C with a holding time of 20-25 s. In case of increased bacterial contamination of milk, it is allowed to increase the pasteurization temperature to 76°C.

Preparing milk for rennet curdling. In the process of heat treatment of milk, part of the calcium salts can pass from a soluble state to an insoluble one, which worsens the rennet coagulation of milk. Therefore, a solution of calcium chloride is added to the normalized mixture at the rate of 10 to 40 g of anhydrous salt per 100 kg of milk.

In order to inhibit the development of harmful gas-forming microflora (E. coli bacteria and butyric acid bacteria), it is allowed to add solutions of sodium or potassium nitrate to milk at the rate of 20 ± 5 g of dry salt per 100 kg of milk.

Depending on the type of cheese, the required dose of bacterial starter, which is added to the normalized mixture, ranges from 0.5 to 2.5%. During the production of semi-hard and soft rennet cheeses, in addition to lactic acid streptococci, the microflora of cheese slime is used, which gives cheeses a specific taste and aroma.

Curdling of milk. It is carried out at a temperature of 28 to 5 ° C, depending on the type of cheese, season and technological properties milk.

The best enzyme preparation in cheesemaking is rennet, which is obtained from the abomasum of calves and lambs. The amount of enzyme preparation needed to coagulate milk is determined by a special device. After the solution of the enzyme preparation is added to the bath for the cheese product, the milk mixture is thoroughly mixed for 5 minutes and left until a cheese clot is formed.

The duration of milk clotting during the production of most hard rennet cheeses is 30 ± 5 minutes, cheeses with a reduced mass fraction of fat in dry matter - 35 ± 5 minutes, soft cheeses - from 30 to 90 minutes.

Curd and curd processing, fformation, self-pressesanii, cheese pressing. Rennet clot is processed in order to dehydrate it, obtain cheese grain, as well as regulate the intensity and level of the lactic acid process. To do this, sequentially carry out such operations as cutting the clot and obtaining curd, mixing before the second heating, the second heating and mixing after the second heating (drying). During the processing of cheese grain, it is possible to carry out additional technological operations: dilution of whey with water and partial salting of the cheese in the grain.

Cutting the clot and setting the cheese grain is carried out with the help of cutting and kneading machines, the speed of which is controlled depending on the structural and mechanical properties of the clot. Approximately 30% of the whey of the total amount of processed milk is pumped out in the process of setting the cheese grain.

An indicator of the normal setting of the grain is its uniformity. Grain of the same size separates the whey evenly, which ensures a good structure of the cheese. Next, the grain is kneaded for 10-25 minutes. In the production of hard cheeses, the second heating of the grain is used to dehydrate the cheese mass.

Depending on the temperature of the second heating, cheeses are divided into two groups: with low (38-42°C) and high (59-60°C) temperatures of the second heating. Partial salting enhances the hydration of cheese proteins, which stimulates an increase in its active acidity due to the intensification of the lactic acid process. Partial salting in grain contributes to an increase in the mass fraction of moisture in cheese by (2.5 + 0.5)%.

In addition, in the case of partial salting of cheese in grain, the duration of the next stay of cheese heads in brine is reduced by 0.5-1 day. The dose of edible salt that is used for partial grain cheese is 200 to 300 g per 100 kg of processed milk (500 to 700 g for some types of cheese).

The kneading of the cheese grain after the second heating is called drying, during which, due to the removal of whey, the grain decreases in size and acquires spherical shapes. The duration of this process for cheeses with low temperatures of the second heating is 15-30 minutes, and for cheeses with high temperatures of the second heating - 50-60 minutes.

Formation of cheese is a set of technological operations aimed at the process of separating cheese grain from cheese and forming cheese heads of the required shape, size and mass from the grain. In industrial conditions, three methods of formation are used: from the reservoir, pouring and pouring. The use of one of the shaping methods mainly determines the structure and pattern of the cheese.

Cheese pressing is carried out in order to compact the cheese mass, remove the remnants of free (intergranular) whey and form a closed and dense surface layer. Pressing can occur due to the own weight of the cheese mass (self-pressing) or with external pressure. During self-pressing of the cheese mass in molding devices or molds without applying additional pressure, the lactic acid process and dehydration of the heads continue.

The duration is determined by the type of cheese, the technological features of the production of cheese mass, the equipment used and ranges from 20 minutes to several hours. After 20-40 minutes (for self-pressed cheeses) or at the end of self-pressing (for pressed cheeses), the cheese is labeled with casein or plastic numbers. On each head of cheese must be indicated: the date of manufacture (day and month) and the number of cooking.

Salting. After pressing, the cheese is weighed and sent to the salting department. During the salting of the cheese, the salt diffuses into the cheese mass, and the whey passes into the brine. These interdependent processes take place simultaneously in the opposite direction. Salting of cheese is carried out in concentrated (18-24%) brine at a temperature of 8-12°C for 5-9 days. depending on the shape and weight of the head. When salted, the surface layer of the cheese is strongly dehydrated, so it becomes hard, weakly plastic. After salting, the cheese is dried on racks in a salt room for 2-3 days. at a temperature of 10°C.

Cheese maturation. Cheese aging is a complex set of microbiological, biochemical and physico-chemical processes that occur in the cheese mass. Young unripened cheese is tasteless and not fragrant, has a dense, belty texture and is poorly digested. In the process of aging, the cheese acquires a characteristic taste and aroma, the consistency becomes more plastic, soft, and for some cheeses, smearing.

A description of the changes in the components of the cheese mass during maturation is given in Appendix 4.

Duration of aging - from 10 days. up to 6 months

Ready cheese is marked with a special paint: certain designations are applied to its surface (fat content, number and location of the enterprise). After sorting, the cheeses are packed into transport containers. Prior to sale, cheeses are stored at a temperature of 8-12°C and an air humidity of 85-87%.

1.3 Classification and a brief description of assortment of cheeses

The variety of cheeses necessitates their classification: according to technological characteristics (technological classification) and commodity characteristics (commodity classification).

According to the technological classification, cheeses are divided into classes: rennet, sour-milk, processed. Classes are divided into groups, types, varieties.

Commodity classification of cheeses is built taking into account the main technological methods of processing milk and curd, as well as the nature of cheese maturation, i.e. species composition of microorganisms involved in maturation. The commodity classification is based primarily on the consumer properties of mature cheese (structure and appearance, chemical composition and organoleptic characteristics, shelf life).

According to commodity classification, cheeses are divided into groups: hard, semi-hard, soft, brine, processed (processed). Depending on the organoleptic characteristics and chemical composition, each group includes cheeses of various types and varieties.

According to the method of coagulation of milk, rennet and sour-milk cheeses are distinguished. Most of the cheeses produced by the industry belong to rennet, in the manufacture of which milk is coagulated with the help of rennet. During the production of sour-milk cheeses, milk coagulates under the action of lactic acid.

Rennet cheeses are divided into five groups, four of them - hard, semi-hard, soft and brine cheeses - are classified as natural, and the fifth group - processed cheeses - is processed.

Hard cheeses. Hard cheeses are the most extensive group of rennet cheeses. Lactic acid bacteria take part in their maturation, and the development of aerobic microflora on the surface of the heads during the maturation period is suppressed. These cheeses are produced using a second heating and forced pressing. Cheeses are coated with a paraffin mixture or polymer coatings.

Depending on the technology, ripening characteristics and organoleptic properties, hard cheeses are grouped into Swiss-type cheeses, Dutch-type cheeses, Cheddar-type cheeses, grated cheeses.

Swiss-type cheeses are hard rennet cheeses with high-temperature processing of the cheese mass. Traditional types of cheeses - Swiss, Altai and Soviet - are produced with a fat content of 50%, moisture - 42, salt - 1.5-2.5.

Features of the chemical composition and organoleptic properties of cheeses of this group are determined by the high temperature of the second heating (58C). When heated, the paracasein clot thickens, loses a lot of moisture, the cheese grain is dried to the greatest extent, as a result of which the moisture content of the cheeses decreases.

Microbiological processes in cheeses proceed slowly, which largely determines the timing of their maturation.

The high temperature of the second heating limits the species composition of the microflora, contributing to the development of thermophilic lactic acid bacilli.

In cheeses of this group, with a slow accumulation of gas, rarely located, but large eyes are formed. Acetic and propionic acids enrich the taste of the cheese, and propionic, in addition, gives it a spicy taste.

Swiss cheese. The technology of its preparation was borrowed in Switzerland, but in relation to local conditions it was significantly changed, in particular, more salt was added. Unlike other cheeses, Swiss cheese is produced from raw milk, as the requirements for the chemical composition of raw materials are high. The cheese has the shape of a low cylinder with a slightly convex side surface, weighing 50-100 kg.

Taste and smell pronounced cheesy, slightly sweet. Its consistency is somewhat dry, but the cheese dissolves easily in the mouth. The pattern consists of large, regular-shaped eyes located in the center of the head, where the dough is softer. The rind of the cheese is rough, golden yellow, thin, elastic. The term of ripening according to the standard is 6 months, but full maturity comes much later.

Dutch-type cheeses are hard pressed cheeses with low-temperature processing of the cheese mass. Most of these cheeses have a fat content of 45% and a moisture content of 44%. 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. Cheeses of this type belong to small cheeses, low second heating is reflected in the nature of maturation and physico-chemical properties of cheeses. Cheeses are made from pasteurized milk using bacterial starters, consisting of acid-forming and aroma-forming bacteria. Lactic acid streptococci are well tolerated low temperature second heating (41-43C) and are the main microflora of these cheeses.

Due to the low second heating, the cheese grain does not dry out much, a lot of whey remains in it, as a result of which the volume of microflora is much larger than in Swiss-type cheeses. 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 the large amount of whey remaining in them. The texture of the cheese is soft and elastic. The drawing consists of eyes of medium size, regular round shape, concentrated in the center of the head.

Dutch cheese is round, squared large and squared small. Dutch round weighing 2-2.5 kg refers to full-fat cheeses (mass fraction of fat is 50%). The salt content in Dutch cheese is quite high - 2-3.5%. Dutch slab large cheese is produced with a mass of 5-6 kg, with a fat content of 45%, Dutch slab small - 1.5-2 kg.

Cheddar type cheeses are hard pressed cheeses with low-temperature processing of the cheese mass and a high level of lactic acid fermentation. The essence of the process of scheduling, or pre-maturing of the cheese mass before molding, is the intensive increase in the acidity of the cheese mass and the effect of lactic acid on milk protein.

In terms of the level of development of the lactic acid process, the type of bacterial cultures and technology, Russian cheese is close to Cheddar, although cheddarization is not carried out as an independent operation in the production of this cheese. In its composition, the mass fraction of fat is 50%, moisture - 43%, salt - 1.3-1.8%.

During the production of Russian cheese, favorable conditions are created for the intensive development of lactic acid bacteria in the cheese mass at the first stages of processing. The bulk of milk sugar is already fermented in the cheese bath and during cheese pressing for 16 hours, and over the next 2-3 days, milk sugar is completely fermented.

Of no small importance for the quality of cheese is partial salting in the grain, during which the hydrophilic properties of the protein are improved, and the moisture content of the cheese after pressing is increased by 2-3%. Moreover, the increased moisture content is retained at subsequent stages of processing, due to which the lactic acid process proceeds at the required speed and the cheese is of high quality.

After a 20-minute exposure with salt, the grain is fed to a vibrating sieve, from where, after partial separation of the whey, it enters the cheese molds by gravity. The molded cheese is pressed, salted for 1-1.5 days in brine and sent to the ripening chambers.

Ripe Russian cheese has a pronounced cheesy, slightly sour taste and aroma, a delicate plastic texture, a characteristic pattern consisting of irregular, angular voids.

Semi-hard cheeses. These cheeses are prepared according to the technology of hard cheeses, but with some changes, and they ripen like soft cheeses. The specific taste and aroma of cheeses is given by the cheese slime cultivated on the surface of the cheese heads. The cheeses of this group are characterized by a slightly ammoniacal taste and aroma, a delicate oily texture, and a hollow pattern. Latvian cheese has the shape of a bar with a square base, weighing 2-2.5 kg. It belongs to self-pressing cheeses with low-temperature processing of the cheese mass, but with a softer production mode. The second heating is carried out at 37-39C, after partial removal of whey, the cheese mass is poured into molds, where the cheese is self-pressed for 5-7 days. For Latvian cheese, as for all cheeses molded in bulk, a hollow pattern is characteristic - small voids of irregular shape, scattered throughout the cheese head. Salt cheeses in brine or rub with dry salt. In order for the salt to be of a certain concentration on the surface of the head, every two days the heads are rubbed with a damp calico. Excess salt is transferred from one head to another. As salt penetrates into the heads, its content on the surface decreases, and with sufficient humidity, conditions are created for the development of cheese slime. It appears on the 7th day after salting and gradually forms a continuous sticky layer on the surface of the cheese. Under the influence of mucus, cheese proteins are hydrolyzed, the physical state of the cheese mass changes: it becomes tender, soft. In the process of ripening, there is an intensive release of ammonia. Ripening ends within 2 months. Ripe cheese has a thin crust covered with dried reddish-brown cheese mucus.

Soft cheeses. Soft cheeses ripen not only under the influence of lactic acid bacteria, but also aerobic microflora: some types of specially cultivated mold and cheese slime bacteria that develop on the surface of cheese heads.

Most soft cheeses are characterized by an increased moisture content, which mainly determines many of the features of the chemical composition and texture of these cheeses, as well as the nature of maturation. To obtain a higher moisture content of the cheese, the curd is not heated a second time, forced pressing is not used, but the cheese grain is poured together with the whey into molds where the cheese is pressed under its own weight. After self-pressing, more whey and milk sugar remain in the cheeses, due to which the biological processes during maturation proceed more intensively. Due to the presence of a large amount of microflora, which is typical for this group of cheeses, the conversion of milk starting materials - milk sugar and casein - into primary cleavage products - lactic acid and polypeptides is accelerated, while the maturation of soft cheeses is accelerated (30-45 days).

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

The first is cheeses that ripen with the participation of the microflora of cheese slime:

Cheeses ripening with the participation of lactic acid bacteria and the surface microflora of cheese slime (Dorogobuzhsky, Pyatigorsky, Rambinas). Cheeses have a sharp piquant taste, slightly ammoniacal smell; tender oily texture;

Cheeses ripening with the participation of lactic acid bacteria, as well as white mold and microflora of cheese slime, developing on the surface of the cheese (Smolensky and others). The taste and smell are sharp, spicy, slightly ammonia, with a mushroom flavor. Soft oily texture.

The second is cheeses that ripen with the participation of mold:

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

Cheeses that ripen with the participation of lactic acid bacteria and blue mold that develops in cheese dough (Roquefort, etc.)

The third is fresh cheeses, produced with the participation of lactic acid bacteria (Domashny, Tea, Adygei, Naroch, etc.) The taste and smell are fresh, creamy. The texture is soft and moderately thick.

Roquefort got its name from the mold Penicillium roquefort, which takes part in maturation and develops inside the heads of cheese. The cheese has the shape of a cylinder, weighing 2.3-3 kg. The mass fraction of fat in it is 50%, moisture - 46%, salt 5%. It is one of the most common soft cheeses.

The typical Roquefort is prepared from sheep's milk, but recently in many countries it has been made from cow's milk. The color of the cheese in this case is yellower, and the smell characteristic of cheese made from sheep's milk is lost.

Mold spores are introduced into the milk before the start of the production cycle or during the molding of the heads.

For better mold growth, the heads are pierced on machines with special needles with a diameter of 3 mm. After that, the cheeses are placed on the side surface at a distance of 3 cm from each other to ensure air access inside the heads and make sure that the air circulation in the cellar is sufficient. On the 7-10th day after the punctures, mold begins to develop in the heads. In mature cheese, the mold evenly fills not only punctures, but also voids, so there are no light, mold-free areas of the cheese mass on the section of the head.

Cheese ripens for 2-3 months. Before the end of ripening, the heads are wrapped in foil and kept for 20-30 days. During this period, the cheese is saturated with volatile substances, it enhances the peppery taste and specific mushroom aroma. The consistency of the cheese is tender, oily, slightly crumbly, the surface of the heads is even, light gray in color.

Adyghe cheese. Its production is based on thermal acid coagulation of milk, buttermilk, and whey. A feature of the production of Adygeisky cheese is the use of acid whey (acidity 85-120%) for the precipitation of milk protein. Serum is introduced in the amount of 8-10% of the mixture at a temperature of 93-95C in small portions. The resulting flaky clot is laid out in molds. The cheese is self-pressed for 10-15 minutes, turned over to give an imprint on both sides, kept in a chamber at T = 8-10C for no more than 18 hours. Salting is carried out with dry salt during molding.

The finished cheese has a delicate, moderately dense texture, wrinkled crust, with traces of shape, dough color from white to slightly creamy, taste and smell - clean, pleasant, slightly sour, with a pronounced taste and smell of pasteurization. The shape of the cheese is a low cylinder with a slightly convex surface and rounded edges, weight 1-1.5 kg. The mass fraction of fat in dry matter is not less than 45%, moisture is not more than 60%, sodium chloride is not more than 2%.

It enters the sale immediately after salting, wrapped in parchment or subparchment.

Pickled cheeses. The main difference between brine cheeses is that their maturation and subsequent storage take place in brine, and this significantly affects the properties of the cheese. Pickled cheeses have the best quality at the end of maturation. These include feta cheese and Caucasian cheeses - Ossetian, Georgian, Lori, Limansky.

Cheese is mainly made from cow's milk. Milk is curdled using lactic acid starter, rennet or pepsin. After molding and self-pressing, the cheese is placed in brine with a concentration of 16-20% for salting and ripening. Table salt, penetrating into the cheese mass, inhibits the development of microflora, as a result of which the lactic acid process is not active enough. Milk sugar is fermented slowly, a small amount of it is found in cheese even after 2-3 months.

The transformations of protein substances during maturation are reduced mainly to the swelling of paracasein in a salt solution, while the consistency of the cheese becomes softer. Deep hydrolysis of the protein does not occur, so the feta cheese does not acquire the cheesy taste characteristic of cheeses ripening in the air.

In terms of organoleptic properties, the finished cheese must meet the following requirements: taste - pure, sour-milk, moderately salty, without foreign taste; the texture is soft, cohesive. Slightly brittle, but not crumbly; the color of the dough is white or slightly yellowish; the drawing is missing; the surface is clean, without mucus and crust.

The maturation period of cheese from pasteurized milk is 20 days; feta cheese from raw milk must be in brine before sale for at least 60 days. Cheese from cow's milk has the following composition: fat - 45%, moisture - 53%, salt - 3-7%.

Melted cheeses. Processed cheeses are made from natural mature cheeses, to which some dairy products, salts - melters, and various flavorings are added. The prepared mixture is subjected to melting, which gives reason to call these cheeses also processed.

Processed cheese production was first started in Switzerland. Processed cheeses have some advantages compared to natural ones, they are stored longer, do not require maintenance during storage, as they do not have a crust, have a delicate plastic texture, and are very convenient in field conditions.

The main raw materials for the production of processed cheeses are rennet cheeses of all kinds, pickled cheeses, more often feta cheese, cottage cheese, dry milk, cow's butter, cream, sour cream. As auxiliary materials, melting salts, vegetable paint for tinting cheese dough are used. Flavoring fillers - cocoa powder, natural coffee, tomato paste, granulated sugar, vanillin, dry mushrooms, pork hams, ham, sausages, fruit essences, spices and spices.

The quality of processed cheese depends mainly on protein raw materials. Processed cheeses are characterized by a relatively high ash content - 5.2-5.7% with a salt content of up to 3%. However, a significant drawback of all these cheeses is the high content of phosphorus compared to calcium (3.5 times), which makes it difficult for the body to absorb calcium due to the formation of insoluble phosphorus-calcium salts.

The melting of the prepared mixture is carried out in special boilers heated with steam at a temperature of 75-90C. The melted cheese mass, without cooling, is packaged on automatic machines in aluminum foil, polystyrene cups with removable lids or boxes with hermetically sealed foil.

Processed cheeses are divided into six species groups: chunky, sausage, spreadable, sweet, lunch and canning cheeses. The division is based on: the type of the main raw material, the taste characteristics and the structure of the cheese dough.

Sausage smoked cheese belongs to the group of processed sausage cheeses. It is produced from low-fat cheese and quick-ripening cheese (15 days), produced for melting, cottage cheese, feta cheese, and butter are also added. Cellophane and parchment shells are filled with melted cheese mass, smoked, cooled and waxed. Smoke smoking is used, as well as liquid smoking with immersion of cheese loaves in smoking liquid. Processed sausage cheeses are characterized by a specific smell and taste of smoking, under the packaging film they have a hard, dense golden crust. They can be fat from 20 to 40%, contain moisture - 52-57%, salt - 2.5-3%.

Kostroma cheese belongs to the group of processed chunky cheeses. A common feature of all cheeses of this group is the dense structure of the cheese dough, due to which the cheeses are easily cut into slices without sticking to the knife, they are convenient for making sandwiches. The recipe provides for a significant amount of young natural cheese with a high content of insoluble protein, which provides a cheese with a dense structure. Cheese is produced with a fat content of not more than 40%, moisture - 52%, salt - 2.5%.

Cheeses are also classified according to the type of animal from whose milk the cheese is made.

Cheese 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. Cheese 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. Cheese 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. 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 the peculiar taste and beneficial properties of buffalo milk.

Cheese from cow's milk. 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. Cheese from sheep's milk. Basically, 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.

Cheese from goat's milk. 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.

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

Commodity classification of cheeses. Assortment of hard rennet cheeses. The taste is sweet, with a pronounced taste and smell of fillers; the texture is tender, homogeneous, slightly smearing. Cheese dough is able to dissolve in water

Send your good work in the knowledge base is simple. Use the form below

Similar Documents

Send your good work in the knowledge base is simple. Use the form below

YOSHKAR-OLA, 200 9 G.

INTRODUCTION

1. COMMODITY CHARACTERISTICS OF CHEESES

1.1 Chemical composition and nutritional value of cheeses

1.2 Raw materials and cheese production

1.3 Classification and brief description of the range of cheeses

1.4 Acceptance rules and sampling methods for assessing the quality of cheeses

1.5 Quality requirements and defects in cheeses

1.6 Adulteration of cheeses

1.7 Packaging, labeling and storage of cheeses

2. CHARACTERISTICS OF THE RANGE OF CHEESES SOLD IN THE "ARIA" SHOP

2.1 Analysis of the assortment of cheeses sold in the Aria store

2.2 Organization of acceptance of cheeses in the store "Aria"

2.3 Organoleptic evaluation of the quality of cheeses sold in the Aria store

CONCLUSION

LIST OF USED LITERATURE

APPS

ATconducting

Similar Documents