Cheese is one of the most nutritious foods derived from milk.Nutritionists usually characterize the usefulness of a food product by its nutritional value. This is the characteristic that unites all beneficial features(nutritional substances, energy potential, vitamins, organoleptic indicators, etc.).
Cheese has the highest nutritional and biological value compared to other food products. It contains all the nutrients necessary for the human body. In addition, cheese has a high biological value, which is determined by the quality of proteins, which characterize the correspondence of amino acids to the needs of the body and the degree of digestibility of the constituent parts of the product in the human body. The digestibility of proteins and fat contained in cheese reaches 95-97%.
nutritional value cheese is defined and high in fat. Cheese, depending on its type, contains up to 50% fat. Fat has more than twice the calories of protein. Milk fat, which is relatively low temperature melting, in the cheese is in a well emulsified state, so it is easily and quickly almost completely absorbed. In addition, milk fat contains phosphatides, mainly lecithin, which important role in the process of digestion of food and the proper metabolism of fats in the human body.
Biological activity is an indicator characterizing the amount of polyunsaturated fatty acids. The fatty phase of cheese contains all the important fatty acids necessary for the life support of the body, among them linoleic and linolenic acids are indispensable.
It is known that human organism needs minerals that are part of tissues and participate in metabolic processes. Minerals in the body are divided into two groups. The first group includes those that are contained in relatively large quantities: calcium, phosphorus, potassium, sodium, magnesium, chlorine, etc. The second group consists of substances contained in negligible quantities - the so-called trace elements: copper, zinc, cobalt, manganese, iodine , fluorine, etc. Mineral salts are involved in the formation of the skeletal system, in the body's water metabolism, maintain the salt composition of the blood unchanged. In the process of metabolism, mineral salts are excreted from the body and must be systematically supplied with food. Of the 3.5 kg of mineral salts contained in the human body, more than 1 kg is calcium. In combination with other salts, calcium forms the mineral basis of bone tissue and teeth, it is necessary for normal functioning nervous system and muscle tissue. Cheese is the richest source of calcium, the content of which depends on the way the protein coagulates. The greatest amount of calcium is found in hard pressed cheeses, the least - in soft, as well as in cheeses with increased level lactic fermentation. Eating 100 g of rennet cheese, a person satisfies his daily need for calcium.
In addition to calcium, cheese is rich in phosphorus. So, 100 g of cheese contains 400-600 mg of phosphorus, which is about one third of a person's daily requirement.
The content of fat-soluble vitamins in cheese (A, D, E) is related to the fat content of the product. Academician A. A. Pokrovsky attributed cheese to one of the most important sources of fat-soluble vitamin A. This vitamin is a protector of the skin, mucous membranes, and a regulator of growth and vision. With a lack of it, the eyes quickly get tired, the person sees poorly, especially at dusk, the skin becomes dry and flaky. Dry mucous membranes cause cough, tracheitis. The body's need for it is 1500 mcg per day. 100 g of hard rennet cheese (such as Dutch) contains approximately 200 micrograms of vitamin A.
Cheese also contains a large amount of water-soluble vitamins, especially group B.
Cheese is one of the most important sources of vitamin B2 (riboflavin). It participates in the processes of tissue respiration, contributes to the production of energy in the body. This vitamin is especially necessary for children: its deficiency causes a slowdown in growth and development. The human need for this vitamin is 2500-3500 mcg per day. Its content in 100 g of cheese is 400-500 mcg.
FROM It is also a source of vitamin B12. This is the only vitamin in nature that contains a metal - cobalt, which is involved in a number of metabolic processes and plays an important role in human life. Vitamin B12 is used to treat pernicious anemia and a number of other diseases. Required amount of this vitamin - 15-20 mcg per day - a person should receive with food. 100 cheese contains approximately 1 microgram of vitamin B12.
Cheese also contains vitamin B1 (thiamine), which prevents diseases of the peripheral nervous system, vitamin H (biotin) and some others.
The energy value of cheeses depends on the type of cheese, the content and composition of solids, fat and ranges from 250 to 450 kcal per 100 g of product.
Cheese is one of the most nutritious foods derived from milk. When milk is processed into cheese, proteins, fats, mineral salts pass into cheese in almost the same proportions. The exception is a small part of the protein, which is albumin and globulin (for cheese, the main part of the milk protein is casein), and most milk sugar.
Nutritionists usually characterize the usefulness of a food product by its nutritional value. This is an integral characteristic that combines all useful properties (nutrient substances, energy potential, vitamins, organoleptic indicators, etc.).
Cheese has the highest nutritional and biological value compared to other food products (Table 2.1). It contains all the nutrients needed by the body. They are well balanced and easily digestible.
In addition, cheese has a high biological value, which, as you know, is determined by the quality indicators of proteins that characterize the correspondence of amino acids to the needs of the body and the degree of digestibility of the constituent parts of the product in the human body. The digestibility of proteins and fat contained in cheese reaches 95-97%.
The nutritional value of proteins of different products is not the same. It depends on the composition of the amino acids from which one or another protein is built. Natural protein contains 20 amino acids, including 8 essential ones, neither the human body nor the animal body can synthesize them, they must be supplied with food in certain quantities. According to the balance of protein amino acids, cheeses are one of the most valuable. Of the 18 amino acids found in cheese, 8 are essential. These are tryptophan, phenylalanine, isoleucine, leucine, lysine, methionine, threonine, and valine. In addition, the value of the protein base of cheese lies in the fact that part of it becomes water-soluble during the ripening process, turning into polypeptides, oligopeptides, and amino acids.
The nutritional value of cheese is also determined by its high fat content. Cheese, depending on its type, contains up to 30% fat. Fat has more than twice the calories of protein. Milk fat, which has a relatively low melting point, is in a well emulsified state in cheese, so it is easily and quickly almost completely absorbed. In addition, milk fat contains phosphatides, mainly lecithin, which plays an important role in the process of digestion of food and the proper metabolism of fats in the human body.
Biological activity is an indicator that characterizes the amount of polyunsaturated fatty acids. The fatty phase of cheese contains all the important fatty acids necessary for the life support of the body, among them linoleic and linolenic acids are indispensable.
It is known that all living things need minerals that are part of tissues and participate in the metabolic processes of the body. Minerals in the body are divided into two groups. The first group includes those that are contained in relatively large quantities: calcium, phosphorus, potassium, sodium, magnesium, chlorine, etc. The second group consists of substances contained in negligible quantities - the so-called trace elements: copper, zinc, cobalt, manganese, iodine , fluorine, etc. Mineral salts are involved in the formation of the skeletal system, in the body's water metabolism, maintain the salt composition of the blood unchanged. In the process of metabolism, mineral salts are excreted from the body and must be systematically supplied with food. Of the 3.5 kg of mineral salts contained in the human body, more than 1 kg is calcium. In combination with other salts, calcium forms the mineral basis of bone tissue and teeth; it is necessary for the normal functioning of the nervous system and muscle tissue. It has been determined that the need for an adult in calcium is 0.8-1 g per day, children and adolescents - 1-2 g, pregnant women and nursing mothers - up to 2 g. Cheese is the richest source of calcium, the content of which depends on the method of protein coagulation . The greatest amount of calcium is found in hard pressed cheeses, the least - in soft, as well as in cheeses with a high level of lactic acid fermentation. Eating 100 g of rennet cheese, a person satisfies his daily need for calcium.
In addition to calcium, cheese is rich in phosphorus. So, 100 g of cheese contains 400-600 mg of phosphorus, which is about one third of a person's daily requirement.
The content of fat-soluble vitamins in cheese (A, D, E) is related to the fat content of the product. Academician A. A. Pokrovsky attributed cheese to one of the most important sources of fat-soluble vitamin A. This vitamin is a protector of the skin, mucous membranes, and a regulator of growth and vision. With a lack of it, the eyes quickly get tired, the person sees poorly, especially at dusk, the skin becomes dry and flaky. Dry mucous membranes cause cough, tracheitis. The body's need for it is 1500 mcg per day. 100 g of hard rennet cheese (such as Dutch) contains approximately 200 micrograms of vitamin A.
Cheese also contains a large amount of water-soluble vitamins, especially group B.
Cheese is one of the most important sources of vitamin B2 (riboflavin). This vitamin was first discovered in milk. It participates in the processes of tissue respiration, contributes to the production of energy in the body. This vitamin is especially necessary for children: its deficiency causes a slowdown in growth and development. The human need for this vitamin is 2500-3500 mcg per day. Its content in 100 g of cheese is 400-500 mcg.
Cheese is also a source of vitamin B12. This is the only vitamin in nature that contains a metal - cobalt, which is involved in a number of metabolic processes and plays an important role in human life. Vitamin B12 is used to treat pernicious anemia and a number of other diseases. The required amount of this vitamin - 15-20 mcg per day - a person should receive with food. 100 cheese contains approximately 1 microgram of vitamin B12.
Cheese also contains vitamin B1 (thiamine), which prevents diseases of the peripheral nervous system, vitamin H (biotin) and some others.
The energy value of cheeses depends on the type of cheese, the content and composition of solids, fat, and ranges from 250 to 450 kcal per 100g of the product.
Cheese is one of the most common and nutritious foods that are produced by fermentation from whole milk or its derivatives.
As a result of their centrifugal cleaning, all nutrients are almost completely transferred to the finished product.
The fatty phase of cheese contains one of the most important fatty acids for the life support of the body. Among polyunsaturated fatty acids, it is worth noting linoleic and linolenic acids, which are indispensable in the daily diet of any person.
The systematic use of high-quality varieties of cheese allows you to provide the body with the most important elements. This is due to the large food and biological values this food group.
Great versatility and variety of this product, allows you to choose for use suitable grade cheese, depending not only on taste preferences, but also on the physiological characteristics of the body.
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1.3 Chemical composition and nutritional value of cheeses
Based on the established norms of consumption and population, the total volume of production of dairy products and their range are calculated. As the country's population increases, so does the need for milk and dairy products.
Cheese making removes much of the water from the milk, so cheese is a concentrated food product.
Knowledge of the chemical composition food products makes it possible to judge their biological and nutritional value.
The nutritional value of cheese is determined by the high content in it of the components of food necessary for a person - proteins, milk fat, as well as mineral salts and vitamins. 100 g of full-fat cheese contains 28-30 g of protein, 32-33 g of fat, about 1 g of calcium, 0.8 g of phosphorus and up to 2 g of various salts. In addition, cheese protein in its amino acid composition is one of the most valuable types of protein. It contains all the most important amino acids in almost the same proportions in which they are found in the animal body, including deficient ones - tryptophan, lysine and methionine.
Milk fat is found in cheese mostly in the form of tiny balls, which contributes to its rapid absorption by the body. In addition, among the cleavage products are extractive substances that affect the glands that secrete digestive juices. Therefore, cheese is a highly valuable product in terms of digestibility; cheese proteins are digested by 98.5%; fats - by 96%; carbohydrates - by 97%.
Calcium and phosphorus, which are contained in cheese and are of great importance for building bone tissue and metabolism, are well absorbed by the human body.
Vitamins A, D, E, B1, B2, B3, B6, PP, C pass into cheese from milk.
In terms of calories, cheeses occupy one of the first places among food products: 3580 - 3890 kcal per 1 kg.
1.4 Factors that shape quality and raw materials. Manufacturing processes
Application of various technological schemes production makes it possible to obtain cheeses of various chemical composition and organoleptic characteristics.
The production process of natural rennet cheeses consists of the following main operations:
Reception and sorting of milk,
Preparing milk for curdling
curdling milk,
clot processing,
cheese ripening,
Cheese finishing.
The main operations affecting the quality of cheese
The quality of cheese depends on the quality of milk, its chemical composition, heat treatment methods.
Milk entering the cheese factory must meet the requirements of GOST.
Depending on the physicochemical and microbiological parameters, milk is divided into two grades.
Milk acceptance
Acceptance of milk begins with an inspection of the state of containers (tanks, flasks), checking the cleanliness of the gasket, the presence and integrity of the seals.
Before opening the flasks, the lids are cleaned, washed or wiped. When opening flasks, bath hatches, tanks, the smell of milk, the presence or absence of foreign odors are determined. Then the milk temperature is determined.
The temperature of the product is measured in opened controlled packaging units, at a depth of 10-20 cm.
Glass thermometers must be framed. The temperature of milk upon receipt at the factory should be no more than 10 ° C.
Milk sampling
The sample is taken from a homogeneous batch of milk. A homogeneous batch is understood as milk from one compartment of a tank, one milk storage tank, and a flask.
The average sample is the part of the product taken from the controlled packaging units of the batch in one dish.
The average sample is a certain part of the average sample, allocated for laboratory analysis.
A packaging unit is considered a flask, a compartment of a tank truck.
Sampling is carried out in the presence of persons responsible for the quality of controlled products, with the exception of cases of milk delivery by rail and water, after checking the condition of the container and the homogeneity of the batch.
When mixing batches, products are sorted into homogeneous batches.
Controlled packaging units are counted on a random basis.
The organoleptic indicators of milk are evaluated for each controlled packaging unit separately.
In case of detection of chemicals, foreign substances in milk, all packaging units of this batch are opened and inspected.
Before taking samples from milk storage containers and tank trucks, milk is mechanically mixed for 3-4 minutes, avoiding strong foaming, overflowing and achieving its complete homogeneity.
Before sampling, the milk from the flasks is mixed with a whorl, moving it up and down 8-10 times. The whorl must have a handle of such length that when the whorl is immersed to the bottom, part of the handle remains underloaded.
From milk delivered in road tanks, samples are taken with a mug with a capacity of 0.5-0.25 l, or a metal tube from each section of the tank separately into a vessel that is clean and rinsed with the test milk.
From the milk delivered in flasks, 5% of the flasks of their total number are taken for control.
Sampling is carried out with a metal tube, immersing it to the bottom of the flask at such a speed that milk enters the tube at the same time as it is immersed. Milk samples are transferred from each monitored site to a clean and rinsed vessel with test milk, and from there, after mixing, an average sample of 500 ml is isolated.
In order to avoid premature pouring out of the tube of a portion of the selected portion of milk, the tube with milk must be held vertically.
After mixing, the average milk sample intended for determining physicochemical and organoleptic parameters is brought to a temperature of 20 ± 2 ° C.
The evaluation of chemical indicators is carried out on the basis of a laboratory study of the average sample of each homogeneous batch.
Determination of the acidity of milk in the average sample
The acidity of milk is expressed in Turner degrees. The titratable acidity of milk is determined by the number of milliliters of a 0.1 n solution of caustic alkali necessary to neutralize 100 ml of milk diluted 2 times with water; phenolphthalein is used as an indicator.
The acidity of freshly squeezed milk ranges from 16-18 ° T. It is caused by the presence of acidic salts and proteins in milk that have acidic properties.
The acidity of milk can decrease with some animal diseases, when milk is diluted with water, and increase if livestock grazed on pastures with acidic grasses.
During storage of milk, acidity increases due to the development of lactic acid bacteria that ferment lactose to lactic acid.
Determination of the density of milk with a hydrometer - lactodensimeter
Density (bulk weight) - the mass of milk at 20 ° C per unit volume.
The relative density of milk is the ratio of the mass of milk at a temperature of +20°C to the mass of water in the same volume at a temperature of +4°C.
The density of milk is one of the indicators characterizing its naturalness. The density of naturally whole milk is in the range of 1.027-1.033 or, as it is customary to express it, in the range of 27-33 degrees lactodensimeter. The density value changes depending on the change in the constituent parts of milk: with an increase in their content (with the exception of fat), the density increases.
When determining the volume of milk in a large container, the net weight of the product is divided by the actual density.
Determination of milk purity group
Determining the purity group of milk is of great importance in assessing the quality of milk. Microorganisms get into milk together with mechanical particles. A large amount of mechanical impurities in milk indicates unsanitary conditions for obtaining, storing or transporting milk. To do this, 250 ml is passed through a special device, a cotton swab is removed from the filter onto a sheet of paper, dried, and the milk purity group is determined by the number of particles retained on the cotton, using a standard.
Determination of the total bacterial contamination of milk by a reductase test with redazurin
The rate of recovery of resazurin or methylene blue in milk is determined by the biochemical activity of microorganisms, different kinds which have different reducing power. The relationship between the duration of discoloration of methylene blue or resazurin and the approximate content of microorganisms in milk has been experimentally established. Therefore, the reductase test is an indirect indicator of the bacterial contamination of milk.
In addition to the general requirements for the quality of milk as a raw material, milk itself must have the biological ability to form a dense clot under the action of rennet.
Cheese suitability of milk
It is determined by conducting additional samples: fermentation and rennet - fermentation.
The fermentation test is carried out by keeping the milk in sterile test tubes in a thermostat at 37-38°C during the day. Milk suitable for cheese making forms a dense even clot. Gas bubbles found in the clot indicate the presence of gas-forming bacteria in the milk. A ruptured clot indicates the presence of peptonizing bacteria. Milk with extraneous microflora is unsuitable for cheese making.
The rennet-fermentation test additionally characterizes milk by its ability to coagulate. It should form a dense, thin, regular rod in the test tube. The presence of gas, broken clot - unacceptable.
Milk with organoleptic defects is unsuitable or completely unsuitable for processing into cheeses.
Milk after the first days of calving animals (colostrum) is unsuitable, it contains a large amount of albumin, which adversely affects the maturation of cheeses.
Old-fashioned milk should not be used for cheese making. it has a bitter-salty taste and low acidity, which slows down rennet coagulation.
Milk that is stale and with harmful microflora (putrefactive, with E. coli, butyric, gas-forming) is unsuitable for use in cheese making, because its presence can cause a number of defects: putrefactive microorganisms - the breakdown of proteins; coli, butyric and gas-forming bacteria - swelling of cheeses.
Of the microflora of milk in cheese making, lactic streptococci and bacteria are used. With a lack of natural microflora, milk is enriched with the introduction of lactic acid starter cultures (pure cultures).
Maturity of milk
The maturity of milk, which is characterized by its acidity, is determined by the amount of microflora. For Swiss and Soviet cheeses, the acidity of mature milk is 18-20°T, for Dutch and Yaroslavsky cheeses - 17-19°T, for cheddar-type cheeses - 20-22°T, for brine - 20-21°T, for soft cheeses– 22-25°T.
When making cheese from unpasteurized milk, it is kept to reduce the required degree of maturity when cooled to 10 ° C for 12 hours in special baths.
Maturation is subjected to 15% of the total amount of processed milk.
Lactic acid accumulates in milk, which determines the necessary density of the clot when it is coagulated by an enzyme.
Cheese made from insufficiently mature milk with a low content of lactic acid microflora matures more slowly, has a mild taste and pattern.
But during maturation, milk can be enriched with undesirable microflora, so it is advisable to replace the natural maturation of milk with the introduction of bacterial starter cultures from lactic acid cultures into it.
The amount of starter introduced depends on the degree of maturity of the milk used and the type of cheese being produced.
So, when making hard cheeses 0.2 to 0.5% starter is added, 1.0% starter is added to sluggish milk, and 3.0-5.0% starter is added to soft cheeses.
Milk normalization
The purpose of normalization is to prepare the milk according to the type of cheese being produced, so that its chemical composition meets the requirements of the standard.
Make up a mixture of whole and skimmed milk (according to the content of solids), then check the fat content of the mixture. If the amount of fat is not enough, add milk or cream to the mixture and thus bring the fat content to normal.
Milk pasteurization
Milk pasteurization destroys some harmless microorganisms that interfere with the development of cultural microflora, as well as gas-forming forms of bacteria that can cause swelling of cheeses.
In cheesemaking, instant pasteurization at 72-75°C is used, providing good quality cheese and cost-effective.
Apply and long-term pasteurization at 65°C for 20 minutes. In this case, the minimum change natural properties milk. Long-term pasteurization is carried out in baths.
Milk coloring
Its purpose is to give a pleasant exterior shade to the cheese. For tinting, paints obtained from annatto seeds, stigmas of saffron flowers are used. The paint is injected in an amount of not more than 10 ml per 100 liters of milk.
Adding chemicals to milk
To correct rennet-sluggish milk, calcium chloride is added to it in the amount of 10-15 g per 100 kg of milk.
In cheese, unpasteurized and seeded milk and milk of dubious pasteurization are added potassium nitrate in the amount of 20-30 g per 100 kg of milk. Saltpeter is reduced to nitrites, which are antiseptics and suppress the gas-forming microflora that causes swelling of cheeses. Bacteria ferment lactose to lactic acid, acetic acid, hydrogen and carbon dioxide.
Hydrogen is poorly soluble in water and forms small cavities in the clot, which subsequently leads to swelling of the cheese.
Saltpeter, being reduced to nitrite, releases oxygen, which binds hydrogen and eliminates its harmful effects.
Rennet Preparation
To coagulate milk, you can use rennet - chymosin, which is extracted from abomasum - the fourth compartment of the stomach of ruminants. It is secreted by the glandular cells of the abomasum of dairy calves and lambs, i.e. fed on milk alone.
The abomasum is freed from food debris, pulled from the wide end with a cord, inflated with air and tied tightly from the other end. Hang and dry in a dark room at a temperature of 14-15°C. After drying, it is kept for 3-4 months. Then they are cut off from the ends, freed from the inside of the muscle fibers with a blunt knife and easily incised.
The sourdough is prepared by infusing abomasum in a 10% boiled water solution. table salt. You can insist in serum. Ready sourdough filtered and put into production. Salt salts proteins and enzymes out of solution.
Rennet activity is expressed as the number of parts of milk coagulated by one part of the enzyme at a temperature of 35°C for 40 minutes.
An enzyme is active, 1 part of which coagulates 100,000 parts of milk - 1:100,000.
Rennet in cheese production has 2 functions: protein coagulation fresh milk and enzymatic breakdown of proteins during cheese maturation.
Rennet coagulation occurs in a slightly acidic medium at pH=6.6, which leads to the fact that calcium salts remain in the clot.
Preparation of bacterial starters
All types of cheese require lactic acid bacteria, which ferment milk sugar and milk nitrates to form lactic acid and other products. Lactic acid gives the cheese a sour taste.
In the formation of the organoleptic properties of cheeses with a high temperature of the second heating, propionic acid bacteria also take part, fermenting part of the lactates with the formation of propionic acid.
The starter is prepared with whole or skimmed milk, which is sterilized at 121±1°C for 15-20 minutes or pasteurized at 95±1°C for 1 hour. For the preparation of secondary and industrial starter cultures, milk is pasteurized at 95±1°C for 30-45 minutes. After pasteurization, the milk is cooled to the fermentation temperature and dairy cultures are introduced into it in the form of a starter or a bacterial preparation in dry or liquid form.
Curdling of milk
Coagulation of milk with rennet is carried out in 2-wall rectangular metal baths with a flat bottom, a whey drain valve and mechanical agitators.
The clotting process takes 15-30 minutes.
When milk is coagulated by rennet, casein coagulates and passes into paracasein, forming a dense clot called calier.
Determination of clot readiness
The readiness of calle is judged by its density, which depends on the duration of clotting, the amount of enzyme, temperature, milk composition, its acidity and the content of calcium salts in it.
Density is determined by the nature of the fracture. The kink obtained by pressing the fingers on the raised clot should be smooth with even edges.
To determine the density of calli, there is a device that shows the numerical expression of density.
Curd processing: cutting, mixing and setting the curd
Curd processing is the main process in the production of cheese; all further changes that occur during ripening depend on it. As a result of processing the clot, cheese grains are obtained.
The clot is cut into pieces: first, the cheese mass is cut with a grate with vertically, then horizontally arranged strings, then - across the tub - with a knife or a grate with a vertical arrangement of strings.
Thus, the mass is cut into separate cubes. Next comes the setting of the grain. depending on the type of cheese big chunks clot is crushed into small pieces of various sizes. Each piece is called a grain. The smaller the grain, the more whey will stand out and the cheese mass will be drier.
The developed cheese mass is carefully kneaded with a cheese shovel, and then with cheese rake breaker. The secreted serum is removed.
During processing, the clot is divided into two phases:
1 - dense, which includes milk protein and fat;
2 - liquid - whey containing most of the milk sugar, milk salts, a small amount of protein and some fat.
For better separation of whey, the crushed cheese mass is reheated 2-8°C above the curd mass curdling temperature. The choice of temperature depends on the fat content of the cheese being produced: for lean cheeses, the temperature rises by 1-2 ° C, for fatty cheeses– by 6-8°С. The heating steam is fed into a steam jacket or, having drained a part of the whey, it is heated up, then poured into the bath again. Heating lasts 15-20 minutes, with continuous kneading of the mass.
There are two heating temperatures: low - 38-42°C and high - 50-56°C.
In the production of soft cheeses, the 2nd heating is not performed. The higher the temperature of the 2nd heating, the more the grain will dehydrate and the less moist the cheese will be.
The degree of readiness of raw grains is determined by the elasticity and stickiness of the grains to the touch - squeezed in the hand, or squeezed with teeth.
The finished grain must be elastic and, after squeezing, take its original shape.
Cheese molding
The purpose of molding is to unite the grains into a monolith, give the cheese a certain shape and isolate excess whey. The shape affects the ripening process and shrinkage during storage.
State standards provide for a specific form for each type of cheese.
Forms are made of hard low-porous wood, stainless steel, plastic.
They are spherical, rectangular in the form of bars, low and high cylinders, truncated cones, etc.
Forms are also perforated and without a bottom - so that the whey can drain as quickly as possible, until the cheese has cooled. The form is also pre-washed hot water since the temperature difference causes a rapid cooling of the surface of the mass, as a result, cracks may appear in the crust, which leads to infection of the cheese with molds. There are 2 molding methods:
a) from the reservoir - when the cheese mass is molded in the bath where all operations were performed; cheese mass is pressed in the same bath, collecting the entire mass with a scraper, and then with a special board with holes to one end of the bath. The board is fixed at a certain distance from the opposite wall. Start pressing with the help of iron lattice frames. Then the layer is cut into pieces of equal size. After that, the cheese mass is molded.
b) in bulk - when scattered grains are poured into molds, which are compacted in them after whey drains.
Primary marking
When molding cheeses, they are marked by pressing blue-black colored casein numbers into the cheese dough, imprints of metal numbers.
Cheese pressing
Depending on the pressing methods, cheeses are divided into self-pressing and pressed. In self-pressing cheeses, pressing is carried out under the weight of its own mass. The cheese mass is placed in a bag, then in a mold; serum drains.
In the second case, external pressure is applied: a load presses on the cheese and displaces the whey; Our most common are vertical pneumatic presses.
After pressing, the cheese takes on a given shape.
The end of the whey release indicates the completion of the pressing process.
The formed influxes are cut off from the cheese.
Cheese Ambassador
The purpose of salting is to add salt to the cheese. habitual taste.
Salting affects the structure, consistency and quality of the product. Salt slows down the development of gas-forming bacteria.
Salting cheese is carried out differently:
1) clot ambassador in the bath;
2) salting of cheese mass during molding;
3) salting molded cheeses (dry salt, salt grounds and saline solution).
When salting with dry salt and salt grounds, they repeatedly process the surface of the cheese. Salt on the surface dissolves, diffuses into the thickness of the cheese.
When processing with brine, a salt solution is first prepared; the molded cheese is transferred to the brine.
the best way is an ambassador of circulating brine 18-20% concentration at a temperature of 8-12°C.
Salting is carried out from a day to several weeks ( Swiss cheese).
Only one layer of fresh cheeses should float freely in the brine to avoid warping.
Cheese maturation
Cheese maturation is a complex process during which the constituent parts of cheese change in their physicochemical and organoleptic properties.
Microflora plays a major role in the maturation of cheeses. The components are changed under the influence of bacterial exoenzymes and, to some extent, under the action of endoenzymes released after cell death. The nature, volume of microflora and the intensification of microbiological processes during the processing of cheese mass in a cheese factory affect the microbiological processes that occur in the cheese during its maturation. So, milk sugar, lactose, is fermented with the formation of lactic acid as a result of the vital activity of lactic acid bacteria.
Lactic acid in the process of ripening cheese splits off calcium from paracasein, forms calcium lactate with it, and polylactates with casein amino groups. Other acids, entering into compounds with the breakdown products of proteins, reduce the acidity of the cheese.
During the fermentation of milk sugar, succinic, formic acids, alcohol, acetone and gases are also formed, which affect the taste and aroma of cheese.
Lactic acid decomposes during the ripening of cheese, also forming aromatic and flavoring substances.
Cheese care
Cheese care during the ripening process consists in creating a certain temperature and humidity regime in the cellar, turning, grinding, periodic washing and maintaining the necessary hygienic conditions.
In the first period (salting period), most cheeses require a temperature of 8-12°C and a relative humidity of 92-95%.
The third ripening period is at a temperature of 10-12°C (for soft cheeses and Cheddar - 6-8°C) and relative humidity of 87-90%. end of maturation.
Cheese ripening takes place on racks, in containers, in stacks on mobile platforms, on shelves - mobile hanging racks. Turning cheeses at the beginning of ripening is carried out once or twice a week to prevent deformation of the heads. Rotating racks are used to turn cheeses. Hard rennet cheeses are periodically washed in raw-washing machines and then dried on racks.
Waxing of cheeses
After putting a sufficiently dense, dry and smooth rind on the cheeses, they are waxed to minimize, remove moisture, and develop microbiological processes on the rind.
Paraffin alloy must be harmless to health, odorless and tasteless, must not be brittle, sticky.
Cheese labeling
A production mark is applied to each cheese, which has its own shape for each group of cheeses and their fat content.
The brand is applied with harmless paint. The production mark indicates the content of fat in dry matter, the number of the plant, the abbreviated name of the region, region, republic in which the plant is located.
Packaging of cheeses in films
The production of cheeses in polymer films is growing from year to year. Polymeric films are used in the production of becrusted cheeses.
Cheese packaging
For each type of cheese, a certain container and its marking are provided by the standard. Cheeses are packed in plank boxes, wooden drums and other containers approved for packaging cheeses in accordance with the current state standards. Cheeses of the same type, variety and production are placed in each packaging unit.
Some cheeses are wrapped in paper, cellophane or foil before being packed in containers, placed in cans or films.
Pickled cheeses are packed in barrels and filled with brine.
Processed cheeses are packaged in aluminum foil, polystyrene cups, boxes, aluminum pipes and placed in corrugated cardboard boxes.
Cheese storage
In cheese storages, the temperature must be maintained not lower than - 5 ° C and relative humidity of 85-90%.
Optimal conditions storage of most cheeses is at a temperature of 0±2°C and a relative humidity of 80-85%.
Dutch type cheeses are stored in boxes. Small cheeses - in containers, pickled cheeses - in barrels.
Cheese transportation
Cheeses are transported by rail, water, and road. Transportation of cheeses by rail is carried out in isothermal wagons with a temperature inside the wagon not lower than 2°С and not higher than 8°С. In the carriages, Swiss and Soviet type cheeses are placed on racks, other types of cheeses are placed in boxes in stacks with a distance of 15-20 cm from the end walls.
When cheese is transported by water, the boxes are tied together with wire or steel tape.
1.5 Quality requirements for cheeses
1.Technical requirements
1. Cheeses must be produced in accordance with the requirements of this standard according to the technical instructions, in compliance with sanitary regulations approved in the prescribed manner.
2. For the production of cheeses, the following raw materials and basic materials should be used:
harvested cow's milk that meets the requirements for milk for cheese making;
cream and skimmed milk obtained from cow's milk, which meets the requirements for milk for cheese making;
bacterial starter and bacterial preparations, biological preparation and hydrolyzed bacterial starter according to normative and technical documentation;
milk-clotting enzyme preparations approved for use by the Ministry of Health of the Russian Federation;
edible salt according to GOST 13830 - 84, not lower than the first grade, ground, non-iodized, for salting in grain not lower than the Extra grade;
potassium nitrate - according to GOST 4217 - 77;
technical potassium nitrate - according to GOST 19790 - 74, grades A, B, C of the highest quality category;
sodium nitrate - according to GOST 4168 - 79;
technical calcium chloride - according to GOST 450 - 77, not lower than the first grade;
calcium chloride;
calcium chloride 2-water according to GOST 4161 - 77;
compositions for coating the surface of cheeses, polymer films approved for use by the Ministry of Health of the Russian Federation for these purposes.
2. Cheeses must be produced for sale at the age of, days, not less than:
Estonian - 30
Kostroma - 45
dutch slab, Yaroslavl
Uglich, Latvian - 60
dutch round, steppe - 75
Soviet - 90
Altai - 120
Swiss - 180
It is allowed to produce for sale Dutch round, Dutch square cheeses aged at least 45 days, produced using an increased dose of leaven and having received a total score of organoleptic quality indicators of at least 91 points. The age of cheese is determined from the date of production.
The environmental properties of the product, but, nevertheless, it is the totality of all consumer properties cosmetic product determines its beneficial effect. 1.5 Factors that shape and maintain the quality of body care cosmetics Factors that shape the quality of beauty products include the planning and formulation of a cosmetic product; raw materials used in...
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. Cheese proteins are digested by 98.5%.
During the ripening of cheese, proteins are partially broken down into simpler compounds - amino acids necessary for building tissues. human body. It takes less energy to break them down in the human body than to break down milk proteins. Therefore, cheese proteins are digested well even by children and people with weakened digestion.
Milk fat in cheese, as in milk, is mainly in the form of small balls (several microns in diameter), which also contributes to its rapid absorption by the body. Proteins in cheeses from 18 to 25%, fat from 19 to 30% and mineral salts (not counting salt) from 1.5 to 3.5%.
Cheese is one of the most important sources of vitamins A, E, B2 (riboflavin), B 12. Vitamin A almost completely passes from milk to cheese, about 20%, vitamins B and B 2, etc. The components of cheese are absorbed by
98 - 99%. 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, the cheese contains the most important vitamins and in relatively in large numbers. According to the content of vitamins A and E, full-fat cheeses can be put in second place after butter. Vitamins are complex substances designed to regulate the metabolic processes of substances. Most vitamins are not produced in the body and must be taken from food.
Cheese -- high-calorie product. Depending on the content of fat and protein, its calorie content ranges from 2500 to 3900 kcal. The least calorie cheese and processed cheeses 40% fat. The most high-calorie (about 3900 kcal) Soviet and Moscow cheeses of 50% fat content. Fat determines not only the high calorie content of cheese, but also affects its quality. The more fat, the more tender and buttery the cheese dough.
Cheese is an important source of calcium and phosphorus. According to the calcium content, 100 g of cheese fully satisfies the daily human need for it. In combination with other salts, calcium forms the mineral basis of bone tissue and teeth, it is necessary for the normal functioning of the nervous system and muscle contractility, contributes to best use body of cheese proteins. 100 g of cheese contains 400-600 mg of phosphorus, which is very easily absorbed.
Table 1 - Chemical composition of cheeses
|
Name of products |
Mass fraction, % |
|||
|
moisture in the fat-free substance |
fat in dry matter |
|||
|
Cheese, cheese product dry |
4.0-40.0 incl. |
|||
|
Cheese, cheese product extra hard |
1.0-60.0 and more |
|||
|
Cheese, hard cheese product |
49.0-56.0 incl. |
1.0-60.0 and more |
||
|
Cheese, semi-solid cheese product |
54.0-69.0 incl. |
1.0-60.0 and more |
||
|
Cheese, soft cheese product, including fresh cheese, curd cheese |
1.0-60.0 and more |
0.4-5.0 on, for pickled cheese 5.0-7.0 incl., for fresh and curd cheese 0,0-5,0 |
