What groups are cheeses divided into? Analysis of the range and quality of cheeses

29.06.2020

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cooperative technical school

course work

Subject:Range and qualitycheesessold in magicAziNot "Aria»

YOSHKAR-OLA, 200 9 G.

INTRODUCTION

1. COMMERCIAL CHARACTERISTICS OF CHEESE

1.1 Chemical composition and nutritional value of cheeses

1.2 Raw materials and cheese production

1.3 Classification and brief description of the assortment of cheeses

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

1.5 Quality requirements and defects of cheeses

1.6 Cheese adulteration

1.7 Packaging, labeling and storage of cheeses

2. CHARACTERISTICS OF THE RANGE OF CHEESE SOLD IN THE ARIA STORE

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

2.2 Organization of cheese acceptance in the Aria store

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

CONCLUSION

LIST OF REFERENCES USED

APPLICATIONS

INconducting

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

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

Cheese is one of 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 - approximately 5000 BC, 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 preserve milk during long searches for pastures, curdled mare's milk and dried it in the sun.

Over time, people discovered that if milk was curdled in bags made from goat or sheep stomachs, 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.

The heyday of cheese making came in the Middle Ages, when monks noticed this amazing product. It is difficult to say what inspired them to make cheese; Perhaps they were looking for a product that would best go with wine, but it was the monks who were credited with creating most of the now known varieties of cheese.

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

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

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

Cheeses are produced by coagulating milk and subsequent long-term processing of the resulting curd, during which moisture is removed. The processing is completed by molding the cheese mass and subsequent salting of the resulting cheese heads. Cheese acquires specific properties only after a long ripening process in cheese cellars, where conditions have been created for the accumulation of flavoring and aromatic substances in the cheese mass.

The nutritional value of cheese is determined by its 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 its high calorie content (from 2000 to 4000 kcal/kg), also to its 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 characteristics, 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 an essential product, 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. Imports began to compensate for the lack of production.

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

Since the beginning of the 1990s, the Russian cheese market has seen a constant decrease 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 state protection and support. In this regard, in 2005, a decision was made to differentially increase the rates of import customs duties on cheeses 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 total 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, since they are most in demand by domestic consumers. The largest supplier of cheese in 2008 was Valio St. Petersburg CJSC - this company accounted for 12.6% of supplies in value terms, or $76 million. Also among the notable importers are ShMMOO STK Liga, Milk LLC Staff" and LLC "Niagara" - the shares of these companies in the total volume of imports amounted to 7, 6.5 and 5.3%, respectively, in value terms.

Rice. 1. Import of cheese to the Russian Federation (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 cheese production volumes.

Recently, the volume of Russian cheese production has been gradually increasing. Thus, 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 Russian producers of hard and soft cheeses, the leading positions in the market are occupied by TNV "Syr Starodubsky" (Bryansk region, TM "Volkhovsky", "Delikatesny", "Kostromskoy Starodubsky", "Russian Mozzarella", "Staritsky") and OJSC "Mozhgasyr" ( Udmurt republic).

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

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

These manufacturers are followed by OJSC Kalininsky Cheese Plant (Krasnodar Territory, TM Kalininsky, Nezhny) - last year this manufacturer produced 4 thousand tons of this product. It is worth noting that there is no clearly defined 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 Rusland LLC (Moscow region, TM Almette, Hochland, Patros, Valbrie), Valio Ltd. (Finland, TM Viola), CJSC Moscow Processed Cheese Plant "Karat" (TM "Druzhba", "Coral", "Yantar", "Volna", "Leto") and LLC "RostAgroComplex" (Moscow region, TM "Druzhba" ", "Coral", "Lux"). These companies hold about 67% of the entire processed cheese market.

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

However, in subsequent years there was an increase in the volume of cheese consumption in Russia - from 4.6 kg per year per person 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 last decade), in Europe and the USA it has increased annually by 1.8-2%. For comparison, in France, cheese consumption is about 20 kg per year. The segment of elite or exotic cheeses looks promising from a development point of view, 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 prosperity of Russian citizens, who prefer to buy high-quality cheese, and price is not always the determining factor in choosing a brand of cheese.

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

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

Thus, the topic 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 using the example of a specific trading enterprise - the Aria store (Yoshkar-Ola, Republic of Mari El).

The following materials were used in the work:

The theoretical research was carried out on the basis of an analysis of specialized literature, state standards, periodicals, and network resources;

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

1. Tfood specialistncharacteristiccheeses

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 cheeses 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 the amino acids they contain. The more fully the human body uses food protein 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 proteins in the human body, therefore proteins of animal origin are more valuable for humans

Cheese proteins are digestible by 98.5%; their digestibility is close to that of chicken eggs. Good absorption is facilitated by the hydrolysis of proteins during maturation into simpler compounds, mostly soluble.

Depending on the technology, the mass content of 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, and a certain consistency. The high content of essential amino acids in cheese proteins gives it exceptionally high biological value. The list of essential amino acids that make up the most popular types of cheese is given in table. 1.

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 approximately 1/3 of the daily requirement for fat.

Lipids determine the oiliness and elasticity of the cheese dough.

Free fatty acids, including volatile ones, formed during the ripening process indicate the maturity of the cheese and participate in the formation of its aroma.

Of the mineral salts (1.5-3.5%, without table salt), cheeses contain large quantities of highly digestible calcium (from 100 to 1200 mg/100 g of product). The greatest amount of calcium is found in rennet hard cheeses. In terms of calcium content, 100 g of cheese fully satisfies a person’s daily 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 milk contains almost all the vitamins necessary for normal human development. When milk is processed, the content of some of them decreases, but nevertheless, cheese contains the most important vitamins and in relatively large quantities. In terms of the content of vitamins A and E, full-fat cheeses can be placed 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 almost completely removed. However, when the cheese ripens, the synthesis of B vitamins occurs, 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 mean not only 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 produced by coagulating milk and then long-term processing of the resulting curd, during which moisture is removed. The processing is completed by molding the cheese mass and subsequent salting of the resulting cheese heads. Cheese acquires specific properties only after a long ripening process in cheese cellars, where conditions have been created for the accumulation of flavoring and aromatic substances in the cheese mass.

The speed of rennet coagulation, the density of the curd 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 cheese-worthy.

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

The cheese suitability of milk is characterized by a set of indicators of chemical composition, physicochemical, technological and hygienic properties. Milk must have an optimal content of proteins, fat, nonfat milk solids (SMR), calcium, form a dense curd under the influence of rennet that separates whey well, and be a favorable environment for the development of lactic acid bacteria.

For cheese making, the most suitable milk is one 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%) and the optimal ratio between them.

The best milk for cheese making is that according to its cheese suitability, determined using an accelerated rennet test, it belongs to types 1 and 2 (curdling duration 10 and 15 minutes). Type 3 milk (curdling time longer than 15 minutes) is considered rennet-flaccid. When it coagulates, a flabby clot is formed that does not release serum well. Rennet-flaccid milk should be corrected by adding increased doses of CaCl 2, bacterial starter culture, setting higher coagulation temperatures and a second heating.

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 a major role in the ripening process of cheeses (their enzymes ensure the main transformations of milk components). They also influence the rennet coagulation process. Due to the formation of lactic acid, lactic acid bacteria regulate the level of active acidity, creating favorable conditions for the action of rennet and curd processing.

The biological value of milk is determined by the content of essential growth factors - vitamins, microelements, polypeptides, free amino acids, the amount of which decreases in the spring. Along with this, the 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 become ill, especially mastitis, the chemical composition of milk changes and its technological properties deteriorate. Even a slight (above 6%) admixture of mastitis milk with normal milk negatively affects the quality of the cheese.

Colostrum is an unfavorable environment for the development of lactic acid bacteria, and its low casein content complicates the coagulation process. Old milk does not coagulate well with rennet and negatively 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 ripening - exposure at low temperatures (8-12C) for 10-14 hours. In mature milk, polypeptides accumulate, which contribute to the activation of lactic acid microflora and, as a result, an increase in acidity. The resulting lactic acid converts the calcium salts of milk from a colloidal state to an ionic-molecular state, i.e. the number of calcium ions increases, promoting the enlargement of casein particles. But you cannot 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 its γ-casein content.

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

When producing 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 loosely cohesive curd is formed. To increase its ability to coagulate in the presence of rennet, a solution of calcium chloride is added to pasteurized milk, the acidity of the 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, reserve, ripening, normalization, heat and vacuum treatment);

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

Curdling of milk;

Processing of the curd and cheese grain (cutting and placing the grain, kneading before the second heating, second heating, diluting the whey 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.

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

During ripening, the physicochemical and technological properties of milk change. The maximum acidity of milk after ripening should not exceed 20°T for hard cheeses and 25°T for soft cheeses. Normalization of milk in cheese making is carried out according to 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 and pathogenic microflora for cheese making. The optimal milk pasteurization mode 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 coagulation. During the heat treatment of milk, some calcium salts can pass from a soluble to an insoluble state, which impairs 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 (coliform bacteria and butyric acid bacteria), solutions of sodium or potassium nitrate can be added 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 mucus is used, which gives the cheeses a specific taste and aroma.

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

The best enzyme preparation in cheese making is rennet, which is obtained from the rennet of calves and lambs. The amount of enzyme preparation required for milk coagulation is determined with a special device. After adding the enzyme solution to the cheese bath, the milk mixture is thoroughly mixed for 5 minutes and left until a cheese curd forms.

The duration of milk coagulation 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.

Processing curd and curd grains, fformation, self-pressesAtion, cheese pressing. The rennet curd is processed to dehydrate it, obtain cheese grains, and also regulate the intensity and level of the lactic acid process. To do this, operations such as cutting the curd and obtaining the cheese grain, mixing before the second heating, second heating and mixing after the second heating (drying) are carried out sequentially. During the processing of cheese grains, it is possible to carry out additional technological operations: diluting the whey with water and partially salting the cheese in the grains.

Cutting the curd and placing the cheese grain is carried out using cutting and kneading machines, the speed of which is regulated depending on the structural and mechanical properties of the curd. During the production of cheese grains, approximately 30% of the whey of the total amount of processed milk is pumped out.

An indicator of normal grain production is its uniformity. Uniformly sized grains separate the whey evenly, resulting in a good cheese structure. Next, the grain is kneaded for 10-25 minutes. In the production of hard cheeses, a 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 a low (38-42°C) and with a high (59-60°C) temperature 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 of grain helps to increase 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 the cheese wheels in brine is reduced by 0.5-1 days. The dose of table salt that is used for partial grain cheese is from 200 to 300 g per 100 kg of processed milk (for some types of cheese from 500 to 700 g).

Kneading 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 a spherical shape. 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.

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

Cheese pressing is carried out to compact the cheese mass, remove residual free (intergrain) whey and form a closed and dense surface layer. Pressing can occur due to the own weight of the cheese mass (self-pressing) or under external pressure. When self-pressing 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 the 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 marked with casein or plastic numbers. Each wheel of cheese must indicate the date of manufacture (day and month) and the brewing number.

Salting. After pressing, the cheese is weighed and sent to the salting department. When cheese is salted, the salt diffuses into the cheese mass and the whey goes into the brine. These interdependent processes occur simultaneously in the opposite direction. Cheese is salted 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 salting, the surface layer of cheese is greatly dehydrated, so it becomes hard and slightly plastic. After salting, the cheese is dried on racks in a salting room for 2-3 days. at a temperature of 10°C.

Cheese ripening. Cheese ripening is a complex complex of microbiological, biochemical and physicochemical processes that occur in the cheese mass. Young, unripened cheese is tasteless and not aromatic, has a dense, belty consistency and is poorly digestible. During the ripening process, the cheese acquires a characteristic taste and aroma, the consistency becomes more plastic, soft, and for some cheeses, spreadable.

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

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

The finished cheese is marked with 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. Before sale, cheeses are stored at a temperature of 8-12°C and air humidity of 85-87%.

1.3 Classification and brief description of the assortment of cheeses

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

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

The commodity classification of cheeses is based on the basic technological methods of processing milk and curd, as well as the nature of cheese ripening, 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, pickled, processed (processed). Depending on the organoleptic characteristics and chemical composition, each group includes cheeses of various types and varieties.

Based on the method of milk coagulation, a distinction is made between rennet and fermented milk cheeses. Most of the cheeses produced by the industry are rennet cheeses, in which milk is curdled using rennet. When making fermented milk cheeses, milk coagulates under the influence 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 - are processed.

Hard cheeses. Hard cheeses are the most extensive group of rennet cheeses. Lactic acid bacteria take part in their ripening, and the development of aerobic microflora on the surface of the heads during the ripening period is suppressed. These cheeses are produced using 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, and 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.

The peculiarities of the chemical composition and organoleptic properties of cheeses in this group are determined by the high temperature of the second heating (58C). When heated, the paracasein curd becomes denser, loses a lot of moisture, and 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 ripening.

The high temperature of the second heating limits the species composition of the microflora, promoting the development of thermophilic lactic acid rods.

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

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

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

Cheeses of the Dutch type 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, the ripening period. Cheeses of this type are small cheeses; low second heating affects the nature of ripening and the physical and chemical properties of the cheeses. Cheeses are made from pasteurized milk using bacterial starters consisting of acid-forming and flavor-forming bacteria. Lactic acid streptococci tolerate low temperatures of second heating (41-43C) well and are the main microflora of these cheeses.

Due to the low second heating, the cheese grain is not dried much; a lot of whey remains in it, as a result of which the volume of microflora is much greater 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 have a sour taste due to the large amount of whey remaining in them. The consistency of the cheese is soft and elastic. The pattern consists of eyes of medium size, regular round shape, concentrated in the center of the head.

Dutch cheese comes in round, large slab and small slab. Dutch round weighing 2-2.5 kg is classified as full-fat cheese (mass fraction of fat 50%). The salt content in Dutch cheese is quite high - 2-3.5%. Dutch block large cheese is produced weighing 5-6 kg, with a fat content of 45%, Dutch block 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 chederization, or pre-ripening of the cheese mass before molding, is an intensive increase in the acidity of the cheese mass and the effect of lactic acid on milk protein.

Russian cheese is close to Cheddar in terms of the level of development of the lactic acid process, the type of bacterial cultures and technology, although cheddaring 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%.

When producing 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 fermented in the cheese bath and during cheese pressing for 16 hours, and over the next 2-3 days the 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 increases by 2-3%. Moreover, the increased moisture content is maintained 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 20 minutes of soaking with salt, the grain is fed to a vibrating sieve, from where, after partial separation of the whey, it flows by gravity into cheese molds. The molded cheese is pressed, salted for 1-1.5 days in brine and sent to the ripening chambers.

Mature Russian cheese has a well-defined cheesy, slightly sour taste and aroma, a delicate plastic consistency, and a characteristic pattern consisting of voids of irregular, angular shape.

Semi-hard cheeses. These cheeses are prepared using the technology of hard cheeses, but with some changes, and they are ripened like soft cheeses. The specific taste and aroma of cheeses is given by the cheese mucus cultivated on the surface of the cheese heads. Cheeses of this group are characterized by a slightly ammonia-like taste and aroma, a delicate oily consistency, and a hollow pattern. Latvian cheese has the shape of a block with a square base, weighing 2-2.5 kg. It refers to self-pressing cheeses with low-temperature processing of the cheese mass, but with a softer production regime. The second heating is carried out at 37-39C, after partial removal of the whey, the cheese mass is poured into molds, where the cheese is self-pressed for 5-7 days. Latvian cheese, like all pour-formed cheeses, is characterized by a void pattern - small, irregularly shaped voids scattered throughout the cheese. Cheeses are salted in brine or rubbed with dry salt. To ensure that there is a certain concentration of salt on the surface of the head, the heads are ground with damp calico every two days. 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 mucus. 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 hydrolyze and the physical state of the cheese mass changes: it becomes tender and soft. During the ripening process, intense release of ammonia occurs. Ripening ends within 2 months. Mature cheese has a thin crust covered with dried cheese mucus of a reddish-brown color.

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 mucus bacteria developing on the surface of the cheese heads.

Most soft cheeses are characterized by a high moisture content, which basically determines many features of the chemical composition and consistency of these cheeses, as well as the nature of ripening. To obtain a higher moisture content of the cheese, the curd is not heated a second time and forced pressing is not used, but the cheese grain along with the whey is poured into molds where the cheese is pressed under the influence of its own mass. After self-pressing, more whey and milk sugar remain in the cheeses, due to which biological processes during ripening proceed more intensively. Due to the presence of a large volume of microflora, which is typical for this group of cheeses, the transformation of the initial substances of milk - milk sugar and casein - into primary breakdown products - lactic acid and polypeptides, is accelerated, while the ripening 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 cheese mucus microflora:

Cheeses that ripen with the participation of lactic acid bacteria and the surface microflora of cheese mucus (Dorogobuzhsky, Pyatigorsky, Rambinas). The cheeses have a sharp, piquant taste and a slightly ammonia-like odor; the consistency is delicate and oily;

Cheeses that ripen with the participation of lactic acid bacteria, as well as white mold and cheese mucus microflora developing on the surface of the cheese (Smolensky et al.). The taste and smell are sharp, piquant, slightly ammonia, with a mushroom aftertaste. The consistency is delicate and oily.

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

Cheeses that ripen with the participation of lactic acid bacteria and white mold developing on the surface of the cheese (Russian Camembert, White Dessert, etc.) The taste and smell are sharp, piquant, peppery. The consistency is delicate and oily;

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

The third is fresh cheeses, produced with the participation of lactic acid bacteria (Domashniy, Chainy, Adygeisky, Naroch, etc.) The taste and smell are fresh, creamy. The consistency is delicate, moderately dense.

Roquefort was named after the type of mold Penecilium Roquefort, which takes part in ripening and develops inside the heads of the 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%. This is one of the most common soft cheeses.

Typical Roquefort is made from sheep's milk, but recently in many countries it has begun to be made from cow's milk. In this case, the color of the cheese is yellower, and the smell characteristic of sheep's milk cheese is lost.

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

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

The cheese matures in 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, its peppery taste and specific mushroom aroma are enhanced. The consistency of the cheese is delicate, buttery, slightly crumbly, the surface of the heads is smooth, light gray in color.

Adyghe cheese. Its production is based on the thermal acid coagulation of milk, buttermilk, and whey. A special feature of the production of Adygei cheese is the use of acidic whey (acidity 85-120%) to precipitate milk protein. Whey is added in an amount of 8-10% of the mixture at a temperature of 93-95C in small portions. The resulting flaky clot is poured into molds. The cheese is self-pressed for 10-15 minutes, turned over to give the imprint a shape on both sides, and 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 consistency, the crust is wrinkled, with traces of shape, the color of the dough is from white to slightly creamy, the taste and smell are clean, pleasant, slightly sour is allowed, 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. Mass fraction of fat in dry matter is not less than 45%, moisture is not more than 60%, table salt is not more than 2%.

It comes into sale immediately after salting, wrapped in parchment or sub-parchment.

Brine cheeses. The main difference between brine cheeses is that their ripening and subsequent storage take place in brine, and this significantly affects the properties of the cheese. Brine cheeses are of the best quality when they finish ripening. These include feta cheese and Caucasian cheeses - Ossetian, Georgian, Lori, Limansky.

Brynza 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 ferments slowly; a small amount of it is found in feta cheese even after 2-3 months.

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

In terms of organoleptic properties, the finished cheese must satisfy the following requirements: taste - clean, fermented milk, moderately salty, without any foreign aftertaste; consistency - delicate, 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 or crust.

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

Processed cheeses. Processed cheeses are made from natural mature cheeses, to which some dairy products, melting salts, and various flavoring fillers are added. The prepared mixture is melted, which gives reason to call these cheeses also processed.

The production of processed cheeses was first started in Switzerland. Processed cheeses have some advantages over natural ones: they last longer, do not require care during storage, since they do not have a rind, have a delicate plastic consistency, and are very convenient for traveling.

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

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 table salt content of up to 3%. However, a significant disadvantage 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.

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

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

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

Kostroma cheese belongs to the group of processed slice cheeses. A common feature of all cheeses in this group is the dense structure of the cheese dough, thanks to which the cheeses are easily cut into slices without sticking to the knife, they are convenient for making sandwiches. The recipe contains a significant amount of young natural cheese with a high content of insoluble protein, which ensures the cheese has a dense structure. Cheese is produced with a fat content of no 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.

Cheeses made 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. Cheeses made from sheep's milk. These cheeses are the fattest among all, since the fat content in sheep's milk is 9%. These cheeses are also rich in proteins and microelements. Mainly, sheep's milk is used to produce hard and exotic cheeses, although soft cheeses also exist. Cheeses made from goat's milk. These cheeses are also quite fatty, but less than sheep's milk cheeses. They are the second richest in microelements and have the characteristic taste of goat's milk. The trademark of goat's milk cheeses is their soft, puckered rind. Cheeses made from the milk of other animals (buffalo, horse, camel). Such cheeses are quite rare. Cheeses made from buffalo milk are delicious and are highly valued all over the world due to the unique taste and beneficial properties of buffalo milk.

Cheeses made 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, Belle Paese, Brie, Camembert. Among the semi-hard cow's milk cheeses, the most famous are: Brick, Cantal, Edam. Among the hard cheeses made from cow's milk, the most famous are: Cheddar, Emmental, Maasdam. Cheeses made from sheep's milk. Mostly sheep cheeses are hard, with a dense consistency (Aragon, Castellano). These cheeses have a fresh, distinctive taste. Many sheep cheeses belong to the exotic subclass. There are also soft ones, with a curd consistency (Ricotta, Feta). These cheeses are also called shepherd's or pickled cheeses, depending on the technology of their preparation. The taste of such cheeses is sour and salty. The most famous cheese made from sheep's milk is Roquefort.

Cheeses made from goat's milk. Cheeses made from goat's milk are delicious. This group includes cheeses of any density - from soft to hard. The largest group of goat cheeses are cheeses with a dried rind, made by slowly curdling milk. These include Rocamadour, Chabichou, Couche-verac, Crottin de Chavignol, Maconnais, Pelardon, Picodon, Pouligny Saint Pierre, Rigotte, Tourmon St Martin. During their production, 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 “trademark” of traditional goat cheeses.

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Abstract on the topic:

“Hard rennet cheeses. Classification and assortment"

Alekseeva E.A.

Ekaterinburg 2013

Introduction

1. Hard rennet cheeses

2. Classification and assortment of hard rennet cheeses

Conclusion

Bibliography

Introduction

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

1. Hard rennet cheeses

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

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

Cheese is produced by coagulating milk proteins, further processing the curd to dehydrate it, and then ripening the cheese mass. Based on the method of milk coagulation, a distinction is made between rennet and fermented milk cheeses. Most of the cheeses produced by the industry are rennet cheeses, in which milk is curdled using rennet. When making fermented milk cheeses, milk proteins coagulate under the influence of lactic acid. Fermented milk cheeses are produced in small quantities, including green cheese.

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

Processed cheeses are produced by processing rennet cheeses with the addition of salts - melting agents, fillers, and sometimes spices.

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

2.Classification and assortment of hard rennet cheeses

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

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

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

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

Swiss and Altai cheeses. These cheeses are produced using the same technology from high-quality raw milk. Features of the technology: the use of a high temperature of the second heating (54-58 ° C), prolonged drying of the grain (small grains about 3 mm in size), aging the cheese for a month in a fermentation chamber at a temperature of 20-25 ° C, long ripening period (from 4 up to 6 months) at a temperature of 10-12 °C. Due to the high temperature of the second heating, favorable conditions are provided for the development of thermophilic lactic acid bacteria, including propionic acid bacteria. Propionic acid bacteria not only ferment sugars, but also convert lactic acid into propionic and acetic acids, producing carbon dioxide and water. rennet cheese assortment milk

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

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

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

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

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

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

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

The Dutch group cheeses share almost identical organoleptic characteristics in taste and smell, which should be distinctly cheesy and slightly sour. The pattern consists of slightly flattened or angular eyes, evenly distributed throughout the mass. Cheeses cut well into thin slices. The cheese's rind is thin, without a thick subcortical layer. The dough is plastic, slightly brittle when bent. The surface of the cheeses is coated with paraffin alloys or packed in films.

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

Dutch block differs from the Dutch round in the mass fraction of fat 45% and moisture no more than 44%. The cheese has the shape of a rectangular block weighing 2.5-6 kg.

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

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

Estonian cheese produced from pasteurized milk using activated bacterial starter and a biological preparation (hydrolysate), which activate the ripening process for up to 30 days. Adding liquid or dry freeze-dried hydrolyzate to milk before coagulation activates ripening and maturity. Estonian cheese aged 1 month. corresponds to Dutch cheese, ripening for 2 months. Estonian cheese has a mass fraction of fat in dry matter of 45%, moisture content no more than 42%, salt 1.5-2.5%. In appearance, Estonian cheese is a tall cylinder weighing 2-3 kg. The taste and smell are pronounced cheesy, slightly sour, with a slight spice allowed. The consistency of the cheese is plastic, homogeneous, the eyes are round or oval. Paraffinized or film-coated cheeses are packaged in boxes of 10 heads.

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

New types include Bukovinsky, Novosibirsky, Susaninsky cheeses, which usually ripen within a month. These cheeses have a block or cylindrical shape, a small mass of 2-6 kg, and may have no pattern.

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

Lithuanian cheese with a mass fraction of fat of 30% has a moisture content of no more than 50%, salt in mature cheese is 2-3%. The shape of the cheese is in the form of a rectangular block weighing 2.5-6.0 kg. The taste and smell are mildly cheesy, sour, slight bitterness and a slightly fodder taste are allowed. The dough is dense or slightly brittle. The pattern of the cheese is uneven, consisting of an irregular, angular or slit-like shape; No drawing is allowed.

Baltic cheese in chemical composition it differs from Lithuanian cheese in the mass fraction of fat 20%, the increased humidity of mature cheese 55% and in shape. Baltic cheese has the shape of a low cylinder weighing 6-7 kg, the same organoleptic characteristics as Lithuanian cheese.

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

Minsk cheese containing 30% fat, 48% moisture and 1.5 - 2.5% salt, ripens within 30 days. Shape - rectangular block, weight - 3 - 4 kg.

Hard rennet cheeses Cheddar and Russian are classified as cheeses with a high level of lactic acid fermentation. These cheeses, just like the cheeses discussed, are produced with a low temperature for the second heating of the cheese mass (38-42 ° C). The technological process is aimed at accumulating lactic acid, which affects the protein, forming a sour, slightly spicy taste and smell.

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

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

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

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

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

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

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

Salting of cheese is carried out partially or completely in grain. The cheese is formed in bulk, which results in a hollow pattern of the cheese in the form of torn eyes, evenly distributed throughout the mass. In shape, Russian cheese is produced in the form of a low cylinder or a rectangular block with slightly convex side surfaces. The cheese is coated with paraffin-polymer alloys or packaged in polymer films. The weight of cylindrical cheese is 4.7-11 kg; block cheese is 5-7.5 kg. Duration of ripening is 2-2.5 months. Thanks to enhanced lactic acid fermentation, Russian cheese has a distinct cheesy, slightly sour taste and smell. The dough is soft, plastic, homogeneous throughout the entire mass; Slightly dense dough is allowed. In cross-section, Russian cheese has evenly spaced eyes of irregular, angular and slit-like shape. The formation of such a pattern does not occur during ripening, but is explained by the fact that the molding of the cheese grain occurs in bulk at low pressing pressure.

Grated cheeses (Gorno-Altaisky, Caucasian) are produced using Swiss cheese technology and ripen for a long time (180-350 days). These cheeses have a dense consistency and are well preserved at elevated temperatures. It is recommended to eat them in grated form.

Group of standardized cheeses (fat content 50%) - Yaroslavsky, Kubansky, Krasnodar. The cheeses have the shape of a tall cylinder, the height of the heads is approximately 3 times the diameter. This form is most convenient for ripening cheese and selling it in the store. Yaroslavl (U) unified cheese (moisture 42%) is close in taste, smell, and consistency to the cheeses of the Dutch group.

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

Semi-hard rennet cheeses

These cheeses combine the characteristics of hard and soft cheeses, as they are produced using the technology of hard cheeses, but with some changes, and they are ripened according to the type of soft ones. Cheeses of this group are characterized by a high moisture content due to the use of the process of self-pressing cheese grains in molds, a delicate consistency, a hollow pattern and a slightly ammonia flavor formed when the cheese mucus is cultivated on the cheese heads, which affects the protein with the release of ammonia.

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

Cheeses with a delicate texture and moderately sharp taste include Pikanny, Nemunas, Kaunas, Klaipeda. Unlike Latvian cheese, in order to preserve a moderately pungent taste, these cheeses are paraffinized when mature and thereby completely stop the development of mucus; They are not divided into varieties.

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

Cheese Nemunas produced with a content of 50% fat and 46% moisture. The cheese is shaped into a low cylinder, its weight is 1.5 - 2 kg.

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

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

Conclusion

Nutrition is one of the basic conditions for human existence, and the problem of nutrition is one of the main problems of human culture. The quantity, quality, range of food products consumed, and the regularity of food intake have a decisive influence on human life in all its manifestations.

The purpose of this essay has been fulfilled.

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

1 cheeses are distinguished by a high content of proteins, milk fat, as well as mineral salts and vitamins. Cheeses are an important source of biologically valuable protein;

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

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

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

Bibliography

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

2. Begunov V.A. A book about cheese. "Food Industry" 1974

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