In this article:

Cottage cheese has firmly taken pride of place in the diet of every person, its demand is due to the presence of a mass of useful properties. This business plan discusses the organization of the production of medium-fat cottage cheese using the example of a mini-factory. Strict observance of technological standards in the production process contributes to the manufacture of tasty and high-quality products.

Thus, in the case of the rational use of funds, the acquisition of reliable equipment and the selection of qualified personnel, the business has every chance to develop effectively and bring monthly profit to its owner.

Organization of curd business

After choosing the form of economic activity (LLC or sole proprietorship), it is necessary to obtain permission to conduct business from the executive authority.

Wherein OKVED code will be as follows: 15.51.14 - production of cottage cheese and curd cheese products.

Then the relevant documents must be issued by the sanitary and epidemiological station and the fire inspection.

It is necessary to locate production facilities in your own or rented building, which must meet the following requirements:

• availability of running water, electricity and sewerage;
• the area of ​​the main workshop should be at least 30 square meters;
• lining the walls with tiles more than 2 meters high;
• waterproof, non-slip and acid-resistant floors;
• light colors of the walls of household, auxiliary and storage rooms;
• ventilation, availability of means of protection against rodents and cockroaches;
• opportunity to equip your own laboratory.

Licensing

It is necessary to obtain a license that gives the right to carry out production activities.

To do this, a certain package of documents should be submitted to the licensing authority (Gospishcheprom), consisting of an application of the established form, copies of constituent documents and a receipt for payment of the state duty. After examining the future production workshop, a permit is issued in the form of an act, the validity of which is at least 5 years.

Certification

After the launch of the mini-factory and the production of the first batch of cottage cheese, it will be necessary to certify the products without fail.

The document will confirm the proper quality and safety of products. It is also necessary to be prepared for systematic visits by representatives of the sanitary and epidemiological station, who very often examine samples of bacteriological washings of equipment and walls. Therefore, certificates of the condition of the cows from which milk is supplied should be available.

Standards

Cottage cheese must meet established standards, namely:

• GOST R 52096-2003 - cottage cheese;
• GOST R 52096-2003 - expiration date of cottage cheese.

It is advisable to carry out proper quality control of the supplied raw materials in our own production laboratory, which has modern control devices.

The cost of maintaining it will more than pay off in the near future, since high-quality raw materials facilitate the technological process and guarantee high consumer properties of the finished product. In this regard, the development and approval of its own specifications will be especially effective for the production of products that will be in demand among consumers.

Features of cottage cheese production technology

Methods for the production of cottage cheese

Depending on the method of formation of a clot during the production cycle, the following methods for the production of cottage cheese are distinguished: acid and rennet.

The first method is used to produce low-fat cottage cheese and a low-fat product, during which acid coagulation of proteins occurs through fermentation of milk by bacteria. A distinctive feature of the finished product, which is made in this way, is a delicate texture, since the spatial structure of the clots is not very strong.

With the rennet-acid method, the clot is formed due to the direct influence of rennet, as well as lactic acid. In this way, cottage cheese of high and medium fat content is obtained.

Consider the production of cottage cheese in the traditional way

Feedstock- benign fresh and skimmed milk, which is sent for pasteurization (temperature 79-80°C). Such a temperature regime has a direct impact on the properties of the clot, on which the quality and yield of the finished product depend. For comparison, at a low pasteurization temperature, the clot will turn out to be not dense enough, because almost all proteins go into whey, and the yield of cottage cheese is significantly reduced. Thus, by adjusting the modes of pasteurization, clot processing and selecting variants of rennet starter cultures, it is possible to obtain clots with the necessary moisture-retaining characteristics.

A distinctive feature of the production of cottage cheese in a separate way is the addition of pasteurized cream, due to which the fat content of the finished product increases several times.

The technological process of cottage cheese production consists of the following stages:

Raw material preparation

Milk is subjected to purification on separators-milk cleaners (Fig. 5) and heated to a temperature of 37°C. Filtration through gauze (at least 3 layers) is also allowed. In the process of making fatty or semi-fat cottage cheese, milk is subject to pasteurization at a temperature of 80 ° C in plate (tubular) pasteurization and cooling units.

Milk cooling

Then the milk must be cooled to the fermentation temperature (about 30°C). To obtain fermented milk curd, an acid is required, which is formed by a biochemical method, namely due to the influence of a culture of microorganisms.

Leaven

Such a starter is prepared on pure cultures of mesophilic, thermophilic or lactic streptococci. Before adding it directly, the surface layer must be carefully removed with a clean and thoroughly disinfected bucket.

After that, the starter is added, which has the appearance of a homogeneous consistency (no more than 5% of the total volume). If there is a need for accelerated fermentation, then a combined ferment is added to the milk: 2.5% based on mesophilic streptococci, and 2.5% from thermophilic streptococci. The average duration of milk fermentation is 10 hours, and with accelerated fermentation - no more than 6 hours.

It is important to note that as a result of the pasteurization and sterilization processes, the amount of calcium in milk inevitably decreases (up to 50%), which in turn leads to a deterioration in the ability to rennet.

Thus, in order to restore the salt balance, calcium chloride is added to the milk prepared for fermentation (35-40%, i.e. 350-400 grams per 1000 kg of fermented milk), i.e. 400 g per 1000 kg of fermented milk.

Introduction of rennet and obtaining a clot

After this, rennet (for example, food beef or pork pepsin) can be added. Within 15-25 minutes, it is necessary to mix the milk thoroughly, then leave it alone until a dense clot is formed, which should be checked for a break (the norm is a smooth edge with a smooth surface).

Particular attention should also be paid to serum: it should be transparent with a greenish tint.

The clot is cut into cubes, the approximate dimensions of which are 20x20x20 cm.

Self-pressing

After that, they are left for 1 hour in order for the whey to separate (drained from the bath) and the acidity level increased. The cubes themselves are placed in calico bags, and they fill a little more than half. Tying up and laying in the bath takes place with the aim self-pressing.

A similar process can also be carried out in press trolley or on UPT installation for pressing and cooling curd.

The practically finished product is subject to self-pressing from 1 to 4 hours. Ultimately, cottage cheese must have a mass fraction of moisture, which is provided for by regulatory documentation. After that, you can proceed to the stage of packaging, labeling and cooling the finished product.

Cottage cheese packaging

Cottage cheese is transported on a belt conveyor and fed to filling machines.

Packaging of products will be carried out in briquettes, which, due to vacuum, extend the shelf life of ready-to-eat cottage cheese and are environmentally friendly.

Business plan for the production of cottage cheese

As the main line for the production of cottage cheese, we consider the equipment of a domestic manufacturer with the ability to produce 100 kg. in hour. Schematically, the line is shown in the following figure:

In the production shop, it looks like:

The technological line we have chosen consists of the following units:

• cottage cheese bath;
• press trolley;
• curd cooler;
• pasteurization bath;
• pipeline, pump and other auxiliary elements.

The cost of the production line is 1,216,000 rubles, while it provides for the production of various types of products, in particular glazed curds. In addition to the basic configuration, there is a need to purchase:

• filling machine - 865,000 rubles (Fig. 11);
• refrigerating chamber with a monoblock (Polair) - 135,000 rubles (Fig. 12).

The manufacturer will carry out installation and commissioning works free of charge. Thus, the cost of purchasing production equipment will be 2,216,000 rubles. In the absence of this amount to equip the cottage cheese production workshop, you can borrow credit resources from a financial institution or attract investors.

The productivity of the technological line is 50 kg. in hour. With an 8-hour working day, the monthly output of finished products will be 8,800 kg. per month. (8 hours x 50 kg. x 22 working days).

For such planned volumes, it is necessary to purchase raw materials in the amount of 654,675 rubles:

• milk - 50,000 liters x 13 rubles - 650,000 rubles;
• rennet sourdough for cottage cheese - 50 pieces of 60 rubles each = 3,000 rubles;
• calcium chloride - 1,675 rubles.

Thanks to the use of a modern production line, it is realistic to achieve a high degree of automation of the technological process, and therefore significantly reduce the level of labor intensity. Therefore, it is possible to reduce the cost of production, which in turn will have a positive effect on the financial results of the mini-plant. So, 3 people will be enough to service the equipment:

• 2 workers - 12,000 rubles each;
• 1 technologist - 16,000 rubles.

It is desirable to create an additional staff unit, whose job responsibilities will be to determine the quality of the supplied raw materials and the manufactured finished product: laboratory assistant - 15,000 rubles.

His immediate responsibilities can also include monitoring compliance with the sanitary and hygienic conditions of the production cycle.

The total monthly payroll will be 55,000 rubles.

The estimate of monthly capital investments will consist of the following items of expenditure:

• preparation of the premises (cosmetic repairs) - 80,000 rubles;
• monthly rent - 30,000 rubles;
• SPD registration - 28,000 rubles;
• purchase of raw materials -654,675 rubles;
• packaging cost - 35,000 rubles;
• freight transportation costs - 15,000 rubles;
• utility bills - 10,000 rubles;
• labor costs - 55,000 rubles;
• advertising - 5,000 rubles.

The total cost of production is 912,675 rubles per month and 10,952,100 rubles per year.

Annual revenue: monthly output x 12x retail price of 1 kg. cottage cheese = 8,800 x 160 rubles. x 12 months = 16,896,000 rubles.

Gross annual profit (revenue - cost) \u003d 16,896,000 - 10,952,100 \u003d 5,943,900 rubles.

Profit before tax, taking into account the initial investment in equipment = 5,943,900 - 2,216,000 = 3,727,900 rubles.

The amount of profit after tax (15%) is 3,168,715 rubles per year (net profit).

Let's determine the profitability ratio of production (net profit / gross profit) - 53.3%.

Thus, if there is a given amount of investment, the organization of the production of cottage cheese will be a fairly profitable business with a monthly profit of 254,059 rubles.

Sales of finished products

Establishing the production of cottage cheese will be especially effective if you have your own raw material base. At the same time, at first, you can find reliable contractors - farmers who will supply fresh milk daily. Commercial risk and competition in the cottage cheese market can lead to non-standard situations in the activities of the mini-factory, so it is necessary to make short-term management decisions, namely:

• packaging of cottage cheese in colorful packaging weighing 300, 500 or 800 grams;
• setting a retail price more acceptable compared to similar products (at the stage of product recognition);
• cooperation with retail chains, deliveries to small stores, creation of a branded outlet;
• advertising (media, billboards, outdoor stands);
• periodic promotions.

In the case of profitable activities, it is possible to gradually increase the volume of output of finished products and expand its range (to produce glazed curds, granular cottage cheese with jam, etc.).

According to the method of clot formation, two methods of curd production are distinguished: acidic and rennet-acid. The first is based only on the acid coagulation of proteins by fermenting milk with lactic acid bacteria, followed by heating the clot to remove excess whey.

Rothky. In this way, low-fat and low-fat cottage cheese is produced, since when the clot is heated, significant fat losses occur in the whey. In addition, this method ensures the production of low-fat cottage cheese with a more delicate texture. The spatial structure of clots of acid coagulation of proteins is less strong, it is formed by weak bonds between small particles of casein and whey is released worse. Therefore, to intensify the separation of whey, heating of the clot is required.

With the rennet-acid method of milk coagulation cry, the effluent is formed by the combined action of rennet and lactic acid. Under the action of rennet, casein in the first stage passes into paracasein, in the second - a clot is formed from paracasein. Casein, when converted to paracasein, shifts the isoelectric point from pH 4.6 to 5.2. Therefore, the formation of a clot under the action of rennet occurs faster, at a lower acidity than during the precipitation of proteins with lactic acid, the resulting clot has a lower acidity, the technological process is accelerated by 2-4 hours. During rennet-acid coagulation, calcium bridges formed between large particles provide high clot strength. Such clots are better at separating whey than acid ones, since the compaction of the spatial structure of the protein occurs faster in them. Therefore, heating of the clot to intensify the separation of whey is not required.

The rennet-acid method is used to produce fatty and semi-fat cottage cheese, which reduces the waste of fat into whey. With acid coagulation, calcium salts go into the serum, and with rennet-acid they remain in the clot. This must be taken into account when producing cottage cheese for children who need calcium for bone formation.

As a raw material, benign fresh milk is used, whole and skimmed, with an acidity of not more than 20 °T. In terms of fat, milk is normalized taking into account the content of protein in it (according to protein titer), which gives more accurate results.

Normalized and purified milk is sent for pasteurization at 78-80°C with a holding time of 20-30 s. The pasteurization temperature affects the physicochemical properties of the clot, which, in turn, affects the quality and yield of the finished product. So, at low pasteurization temperatures, the clot is not dense enough, since whey proteins almost completely go into whey, and the yield of cottage cheese decreases. With an increase in pasteurization temperature, the denaturation of whey proteins increases, which are involved in the formation of a clot, increasing its strength and

Increasing moisture holding capacity. This reduces the intensity of whey separation and increases the yield of the product. By regulating the modes of pasteurization and clot processing, by selecting strains of starter cultures, it is possible to obtain clots with the desired rheological and water-retaining properties.

G. N. Mokhno proposed to increase the pasteurization temperature of the mixture for cottage cheese to 90 ° C in order to completely precipitate whey proteins and increase the yield of cottage cheese by 20-25%; at the same time, there are no difficulties in separating the serum from the clot.

Pasteurized milk is cooled to the fermentation temperature (in the warm season up to 28-30, in the cold - up to 30-32 ° C) and sent to special baths for the production of cottage cheese. The starter for the production of cottage cheese is made on pure cultures of mesophilic lactic streptococci and is added to milk in an amount of 1 to 5%. Some experts recommend adding Str. acetoinicus. The duration of fermentation after fermentation is 6-8 hours.

With the accelerated method of fermentation, 2.5% of the ferment prepared on cultures of mesophilic streptococcus and 2.5% of thermophilic lactic streptococcus are added to milk. The fermentation temperature with the accelerated method rises to 35 ° C in the warm season, and up to 38 ° C in the cold season. The duration of milk fermentation is reduced by 2-3.5 hours, while the release of whey from the curd is more intense.

To improve the quality of cottage cheese, it is desirable to use a non-transplanting method of preparing a starter culture on sterilized milk, which allows reducing the dose of starter application to 0.8-1% with its guaranteed purity.

With the rennet-acid method of producing cottage cheese, after adding the starter, a 40% solution of calcium chloride is added (at the rate of 400 g of anhydrous salt per 1 ton of milk), prepared in boiled and cooled to 40-45 ° C water. Calcium chloride restores the ability of pasteurized milk to form a dense, well-separating clot under the action of rennet. Immediately after that, rennet or pepsin is added to milk in the form of a 1% solution at the rate of 1 g per 1 ton of milk. Rennet is dissolved in boiled and cooled to 35 ° C in -, de. A solution of pepsin in order to increase its activity is prepared on acidic clarified whey 5-8 hours before use. To speed up the turnover of curd baths, milk is fermented to an acidity of 32-35 ° T in tanks, and after The tem is pumped into curd baths and calcium chloride and enzyme are added.

The readiness of the clot is determined by its acidity (for fatty and semi-fat cottage cheese it should be 58-60, for low-fat - 75-80 ° T) and visually the clot should be dense, give even smooth edges at the break with the release of transparent greenish whey. Fermentation with the acid method lasts 6-8 hours, with rennet - 4-6 hours, with the use of active acid-forming sourdough - 3-4 hours.

To speed up the release of whey, the finished clot is cut with special wire knives into cubes with a face size of 2 cm. In the acid method, the cut clot is heated to 36-38 ° C to intensify the release of whey and incubated for 15-20 minutes, after which it is removed. With rennet, the cut clot without heating is left alone for 40-60 minutes for intensive serum release.

For further separation of whey, the clot is subjected to self-pressing and pressing. To do this, it is poured into calico or lavsan bags of 7-9 kg (70% of the bag capacity), they are tied up and placed in several rows in a press trolley. Under the influence of its own mass, serum is released from the clot. Self-pressing takes place in the workshop at a temperature not exceeding 16 ° C and lasts at least 1 hour. The end of self-pressing is determined visually, by the surface of the clot, which loses its luster and becomes matte. Then the curd is pressed under pressure until tender. In the process of pressing, the bags with cottage cheese are shaken several times and shifted. In order to avoid an increase in acidity, pressing should be carried out in rooms with an air temperature of 3-6 ° C, and after it is completed, immediately send the curd for cooling to a temperature not higher than 8 ° C using coolers of various designs; the most perfect of them is a two-cylinder.

The finished product is packed on automatic machines in small and large containers. Cottage cheese is packaged in clean, steamed wooden tubs or clean aluminum, steel, tin-plated wide-mouth flasks or cardboard boxes with parchment liners, polyethylene film. In small packages, cottage cheese is packed in the form of bars weighing 0.25; 0.5 and 1 kg, wrapped in parchment or cellophane, as well as in cardboard boxes, bags, glasses made of various polymeric materials, packed in boxes with a net weight of not more than 20 kg.

Cottage cheese is stored until sale for no more than 36 hours at a chamber temperature not higher than 8 ° C and a humidity of 80-85%. If the shelf life is exceeded due to incessant enzymatic processes, defects begin to develop in the curd.

Curd makers with a pressing bath are used to produce all types of curd, while the laborious process of pressing curd in bags is eliminated.

The cottage cheese maker consists of two double-walled bathtubs with a capacity of 2000 liters with a crane for draining whey and a hatch for unloading cottage cheese. Pressing baths with perforated walls are fixed above the baths, on which the filter cloth is stretched. The pressing vat can be hydraulically raised or lowered almost to the bottom of the fermentation vat.

Properly prepared milk enters the baths.

Here, sourdough, solutions of calcium chloride and rennet are added to it, and, just as in the usual way of producing cottage cheese, they are left for fermentation. Ready cry runoff is cut with knives included in the set of curd makers and incubated for 30-40 minutes. During this time*, a significant amount of serum is released, which is removed from the bath with a sampler (perforated cylinder covered with a filter cloth). In its lower part there is a pipe that slides into the pipe of the bath. The separated whey through the filter cloth and the perforated surface enters the sampler and exits the bath through the nozzle. This pre-removal of whey increases the efficiency of curd pressing.

For pressing, the perforated bath is quickly lowered down until it comes into contact with the surface of the clot. The speed of immersion of the pressing bath into the clot is set depending on its quality and the type of curd produced. The separated whey passes through the filter cloth and perforated surface and is collected inside the pressing bath, from where it is pumped out every 15-20 minutes.

The downward movement of the pressing bath is stopped by the lower limit switch, when a space remains between the surfaces of the baths, filled with pressed curd. This distance is established during experimental workings of cottage cheese. Depending on the type of cottage cheese produced, the duration of pressing is 3-4 hours for fatty cottage cheese, 2-3 hours for semi-fat, 1-1.5 hours for low-fat. With the accelerated fermentation method, the duration of pressing fatty and semi-fat cottage cheese is reduced by 1-1.5 hours.

At the end of the pressing, the perforated tub is lifted, and the curd is unloaded through the hatch into the carts. The trolley with cottage cheese is lifted up and overturned over the cooler bunker, from where the cooled cottage cheese is supplied for packaging.

The Ya9-OPT-5 mechanized line with a milk capacity of 5,000 l/h is the most advanced and is used for the production of semi-fat, “Peasant” and low-fat cottage cheese. The finished clot is mixed for 2-5 minutes and is fed by a screw pump into a straight-through heater with a jacket. Here, the clot is quickly (4.5-7 minutes) heated to a temperature of 42-54 ° C (depending on the type of cottage cheese) by supplying hot water (70-90 ° C) to the shirt. The heated clot is cooled to 8-12°C in a water cooler (25-40°C) and sent to a two-cylinder dehydrator covered with a filter cloth. The moisture content in the finished curd is regulated by changing the angle of inclination of the dehydrator drum or by changing the heating and cooling temperature of the curd.

Ready cottage cheese is sent for packaging and then to the refrigerating chamber for additional cooling.

In order to reserve cottage cheese in the spring and summer periods of the year, it is frozen. The quality of thawed cottage cheese depends on the method of freezing. Cottage cheese with slow freezing acquires a grainy and crumbly texture due to the freezing of moisture in the form of large ice crystals. With rapid freezing, moisture simultaneously freezes in the form of small crystals in the entire mass of the curd, which do not destroy its structure, and after defrosting, the original consistency and structure characteristic of it are restored. There is even an elimination after defrosting of an undesirable granular consistency due to the destruction of grains of cottage cheese by small ice crystals. The curd is frozen in packaged form - in blocks of 7-10 kg and briquettes of 0.5 kg at a temperature of -25 to -30 ° C in thermally insulated continuous freezers to a temperature in the center of the block of -18 and -25 ° C for 1 ,5-3 hours. Frozen blocks are placed in cardboard boxes and stored at the same temperatures for 8 and 12 months, respectively. Defrosting of cottage cheese is carried out at a temperature not exceeding 20 ° C for 12 hours.

PRODUCTION OF COTTAGE CHEESE IN A SEPARATE METHOD

With this method of production (Fig. 8), milk intended for the production of cottage cheese is heated in a plate apparatus to 40-45 ° C and separated to obtain cream with a mass fraction of fat of at least 50-55%. Pasteurized cream-

Sweet Serum

Zakiasna Tiorog

Rice. 8. Scheme of the production line of cottage cheese in a separate way:

/ and 7 - containers; 2 - iasos for milk; 3 - lamellar pasteurizer; 4 - separator-cream separator; 5-pump for cream; 6 - plate pasteurizer-cooler for cream; 8- dosing pump; 9-starter; 10 - capacitive apparatus for ripening; // -membrane pump; 12-plate heat exchanger; 13 - separator-cottage cheese - separator; 14 - receiver; 15 - pump for cottage cheese; 16 - cooler for cottage cheese; 17 - mixer

Yut in a plate pasteurization-cooling unit at 90°C, cooled to 2-4°C and sent for temporary storage.

Skimmed milk is pasteurized at 78-80°C with a holding time of 20 seconds, cooled to 30-34°C and sent to a fermentation tank equipped with a special mixer. The starter, calcium chloride and enzyme are also fed here, the mixture is thoroughly mixed and left for fermentation until the acidity of the clot is 90-100 ° T, since when separating a clot with a lower acidity, the separator nozzles may become clogged.

The resulting clot is thoroughly mixed and pumped into a plate heat exchanger, where it is first heated to 60-62 ° C, and then cooled to 28-32 ° C, due to which it is better separated into the protein part and whey. From the heat exchanger, the clot is fed under pressure to the cottage cheese separator, where it is separated into whey and cottage cheese.

In the production of fatty cottage cheese, dehydration by separation is carried out to a mass fraction of moisture in the clot of 75-76%, and in the production of semi-fat cottage cheese - to a mass fraction of moisture of 78-79%. The resulting curd mass is cooled on a plate cooler to 8 ° C, ground on a roller until

Obtaining a homogeneous consistency. Cooled cottage cheese is sent to a kneading machine, where pasteurized chilled cream is fed by a dosing pump, everything is thoroughly mixed. The finished cottage cheese is packed on automatic machines and sent to the storage chamber.

According to the described technology, fat, bold, "Peasant", soft dietary, soft dietary fruit and berry cottage cheese are obtained.

Soft dietary cottage cheese is produced by fermenting pasteurized (85-90 ° C) skimmed milk with pure cultures of lactic acid streptococci, removing part of the whey by separation, followed by adding cream to low-fat cottage cheese. To do this, leaven, calcium chloride and a solution of rennet (1-1.2 g/t) are added to pasteurized and cooled to 28-34 ° C skim milk with stirring. The mixture is fermented until the acidity of the clot is 90-110°T (pH 4.3-4.5) or up to 85-90°T (fermentation by the accelerated method). The finished clot is thoroughly mixed with a stirrer (5-10 min) and with the help of a pump it is sent to a plate heat exchanger, where it is first heated to 60-62 °C for better whey separation, and then cooled to 28-32 °C. Further, the clot is crushed with the help of a mesh filter and enters the cottage cheese separator - the manufacturer to obtain low-fat cottage cheese.

The resulting cottage cheese is pumped first to a tubular cooler, where it is cooled to 8 ° C and fed to a mixer - dispenser for mixing with pasteurized (85-90 ° C with a holding time of 15-20 s) and chilled (up to 10-17 ° C) cream with mass fraction of fat 50-55%

Soft dietary cottage cheese should contain a mass fraction of fat of at least 11%, moisture 73%: its acidity should not exceed 210 °T. Cottage cheese should have a pure sour-milk taste, a delicate, uniform texture, slightly spreading, white with a creamy tint, uniform IIO throughout the mass.

Soft dietary fruit and berry cottage cheese is produced with syrups, which are thoroughly mixed in a separate container with cream beforehand and fed into the Mixer - dispenser for mixing with cottage cheese. They also produce low-fat soft dietary fruit and berry cottage cheese.

The finished product is packed on the machine in boxes, cups or bags made of polymeric materials, which are then placed in boxes and sent to the refrigerator for storage at a temperature of 2 °C.

The term of the product realization is not more than 36 hours from the moment of production at a temperature not higher than 8 °C"

Homemade cheese is made fat (4% fat) and low fat. It is a cheese mass of individual grains of white (for fatty) color with a slightly yellowish tint. The taste of the product is delicate, slightly salty, the smell is sour milk. The mass fraction of fat in homemade cheese is 4.3 and 20%, non-fat - 0.4, salt is not more than 1, moisture is not more than 78.3 and 79%, respectively; the acidity of the product is not higher than 150 °T. For its production, skimmed milk with an acidity of not more than 19 °T and cream with a mass fraction of fat of 30% and an acidity of not more than 17 °T are used.

The cream is pre-pasteurized at 95-97 °C with an exposure of 30 minutes (to give a taste of pasteurization), homogenized at a temperature of 26-30 °C and a pressure of 12.5-13 MPa, after which it is cooled to 4-8 °C. Skimmed milk is pasteurized at 75°C for 18-20 seconds, cooled to 30-32°C and fermented in a bath. The starter contains Str. lactis, Str. diacetilactis, Str. cremoris in a ratio of 2:1; : 2. If the starter is introduced in an amount of 5-8%, fermentation continues for 6-8 hours, if in an amount of 1-3%, then 12-16 hours at a temperature of 21-23 ° C. In addition to sourdough, calcium chloride is added to milk in the form of a solution (400 g of anhydrous salt per 1 ton of milk) and a 1% solution of rennet (1 g per 1 ton of milk).

The readiness of the clot is determined by the acidity of the whey, which should be 45-57°T (pH 4.7-4.9), and the strength of the clot. The finished clot is cut with wire knives into cubes with a rib size of 12.5-14.5 mm and left alone for 20-30 minutes. In the process of aging, acidity increases, whey separates better and the clot thickens (dries). After this, to reduce the acidity of the whey to 36-40 ° T, water is added to the bath (at 46 ° C) so that the level in the bath rises by 50 mm, the clot is heated by introducing hot water into the bath jacket. Heating is carried out so that at first the temperature of the clot rises at a rate of 1 °C for 10 minutes, then until the temperature rises to 48-55 °C - 1 °C for 2 minutes. The acidity of the clot during heating should not increase by more than 3°T (i.e. up to 39-43°T). Upon reaching a temperature of 48-55°T, the curd grain is kneaded for 30-60 minutes to compact it. The readiness of the grain is determined by a compression test: with a slight compression in the hand, it should retain its shape and not knead.

When the curd grain is ready, whey-1 is removed from the bath and water is poured into it at a temperature of 16-17 ° C, in which the grain is washed, cooling for 15-20 minutes. Then it is washed with cold water (2-4°C). "The volume of water should be equal to the volume of whey removed. Then the water is drained, and the grain is shifted to the walls of the bath so that a chute is formed in the middle for whey to drain. Fillers are added to the dried grain (mass fraction of moisture not more than 80%) and mixed thoroughly. Salt pre-dissolved in 8-10 times the amount of cream Ready-made homemade cheese is packed in small containers - boxes for 500 g, cardboard glasses with a polymer coating and polymer glasses for 200, 250 and 500 g, as well as in wide-mouth flasks and cardboard boxes with paper lining and polymer coating, designed for 20 kg.

Terms of implementation of Homemade cheese: at room temperature no more than 24 hours, at 8-10 °C no more than 5 days, and at 2-4 °C no more than 7 days.

Introduction

1. Curd. Characteristics, meaning and production technology

1.1 Curd. Definition of cottage cheese. Types of cottage cheese

1.2 The technological process of making cottage cheese

2. Recipes for cottage cheese products

2.1 Curd mass with sour cream

2.2 Curd mass with berries or fruits

2.3 Curd cream

2.4 Curd balls

2.5 Cottage cheese pancakes

3.1 Chemical composition and nutritional value of the main and auxiliary raw materials

4. Preparation and production of products

5. Types of control over the release of cottage cheese products

5.1 The concept and types of product quality control

5.2 Technochemical control over the release of cottage cheese products

6. Standardization and certification of curd and curd products

7. Organization of the workplace and use of equipment

Conclusion

List of references

Applications

Introduction

According to the Roman writer and scientist Mark Terentius Varro, cottage cheese was known in ancient Rome. Milk was then fermented with a clot, which was removed from the stomach of calves, kids or lambs that ate only mother's milk.

Cottage cheese was eaten both salted and unsalted, sometimes mixed with milk, wine or honey. For quite a long time, cottage cheese in Russia was called cheese, and dishes made from it were called cheese (remember the cheesecakes familiar to everyone). It is not known where this name came from, but it was so firmly entrenched in cottage cheese that it did not disappear even after the appearance of hard (rennet) cheeses in Russia. Cottage cheese has always been one of the most revered products among the Slavs. It was eaten almost daily. The raw material for the preparation of cottage cheese was ordinary yogurt, a pot with which was placed for several hours in a not very hot oven. Then the pot was taken out and its contents poured into a linen cone-shaped bag. The whey was strained, and the bag with cottage cheese was placed under the press. However, cottage cheese prepared in this way could not be stored for a long time, and refrigerators were not yet known at that time. In the period when the milk yield was good, and especially during Lent, the peasants accumulated quite a lot of cottage cheese. So that it does not disappear, the people came up with a rather original way of preserving it. Ready (from under the press) cottage cheese was again placed in the oven for several hours, then under the press, and so on twice. When it became completely dry, it was packed tightly in clay pots and poured ghee on top. In the cellar, such cottage cheese could be stored for months, they took it with them on a long journey. In the last century, the Rostov district of the Yaroslavl province was famous for cottage cheese. From there he was taken to Moscow. In the Ryazan province, cottage cheese from the village of Dedinovo was considered the best. They sold cottage cheese by the pound. Moreover, the drier it was, the more expensive it was.

Now the production of cottage cheese has been established, if not in every settlement, then in every, even a small city, for sure.

The Chelyabinsk City Dairy Plant was founded in 1935. The decision to create a plant was made in order to provide the population of the Southern Urals with dairy products. The first dairy product that the plant began to produce was kefir. At that time, all operations were performed manually. Today the company successfully operates in the market of dairy products in the Chelyabinsk region, Yekaterinburg, Tyumen.

Dairy products are the main source of amino acids and living microorganisms that are essential for human life. "First Taste" (very successful brand Chelyabinsk City Dairy Plant) - the taste of life. The processing technology of the First Taste trademark allows keeping microorganisms alive in dairy products, which is impossible in products that undergo high-temperature processing (sterilization).

The object of this work is cottage cheese and cottage cheese products; subject - the technological process of manufacturing cottage cheese and products from it.

The purpose of the work is to consider in detail such a product as cottage cheese, its characteristics, production. To achieve this goal, it is necessary to solve the following tasks:

define cottage cheese, reveal its characteristics, meaning and production technology;

consider some recipes for cottage cheese products;

consider the characteristics of the main and auxiliary raw materials, identify useful properties, determine their nutritional and energy values;

describe the processes of preparation and manufacture of products;

consider the types of control over the release of products from cottage cheese;

cottage cheese certification standardization product

highlight the main stages of standardization and certification of cottage cheese and cottage cheese products;

describe the organization of the workplace and the use of equipment.

1. Curd. Characteristics, meaning and production technology

1.1 Curd. Definition of cottage cheese. Types of cottage cheese

Fermented milk products are products produced by fermenting milk or cream with pure cultures of lactic acid bacteria, with or without the addition of yeast or acetic acid bacteria. Some fermented milk products are obtained as a result of only lactic acid fermentation; in this case, a fairly dense, homogeneous clot with a pronounced sour-milk taste is formed. Other products are obtained as a result of mixed fermentation - lactic acid and alcohol.

Fermented milk products are of great importance in human nutrition due to their medicinal and dietary properties, pleasant taste, and easy digestibility.

Cottage cheese is a traditional protein fermented milk product with high nutritional and therapeutic dietary properties. In almost all medical menus prescribed by doctors, cottage cheese is one of the first. But it is also useful for healthy people of any age. Cottage cheese is a concentrate of milk protein and some other components of milk. The importance of protein in our lives is well known: it is the material from which all body cells, enzymes, and immune bodies are built, thanks to which the body acquires resistance to diseases. The human body receives proteins along with food, breaks them down to amino acids, and from them builds molecules of new proteins that are unique to our body. To do this, he needs a set of 20 amino acids. Of the latter, methionine and tryptophan are the most deficient in food products, which play an important role in the processes of the nervous system, hematopoietic organs and digestive organs. The main supplier of these amino acids is cottage cheese. Along with proteins, minerals are also necessary for the normal functioning of the body, the most important of which are calcium and phosphorus compounds. They form the basis of bone tissue and teeth. By the way, this explains the fact that during the period of formation and growth of the body, children and adolescents need additional amounts of calcium. At the same time, calcium is necessary for the normal functioning of the heart muscle and the central nervous system, and brain and bone tissue needs phosphorus. By the amount of calcium and phosphorus salts, as well as their physiologically favorable ratio among themselves, cottage cheese stands out favorably among other food products: it contains about 0.4% of them. It should be added that calcium saturation makes cottage cheese an indispensable product for tuberculosis, bone fractures, diseases of the hematopoietic apparatus, rickets. Cottage cheese helps to excrete urine, so it is recommended for hypertension, heart disease, kidney disease, etc.

In modern conditions, it is produced by fermenting pasteurized whole or skimmed milk and removing some of the whey from the resulting clot. Cottage cheese from unpasteurized milk can only be used for the production of products subject to mandatory heat treatment (vareniki, cheesecakes, etc.), as well as for the production of processed cheeses. The composition of cottage cheese includes 14-17% proteins, up to 18% fat, 2.4-2.8% milk sugar. It is rich in calcium, phosphorus, iron, magnesium - substances necessary for the growth and proper development of a young organism. Cottage cheese and products made from it are very nutritious, as they contain a lot of proteins and fat. Curd proteins are partially associated with phosphorus and calcium salts. This contributes to their better digestion in the stomach and intestines. Therefore, cottage cheese is well absorbed by the body.

Methionine and choline, contained in the components of cottage cheese, prevent atherosclerosis. Children, pregnant women and nursing mothers especially need cottage cheese, since the calcium and phosphorus salts in it are spent on the formation of bone tissue, blood, etc. Cottage cheese is recommended for patients with tuberculosis and suffering from anemia. It is useful in diseases of the heart and kidneys, accompanied by edema, as calcium helps to remove fluid from the body. Fat-free cottage cheese is recommended for obesity, liver disease, atherosclerosis, hypertension, myocardial infarction. With gout and other diseases, when meat and fish proteins are contraindicated, they are replaced with cottage cheese protein.

Cottage cheese has a pure sour-milk taste and smell without extraneous shades. The consistency is tender and homogeneous, for fatty cottage cheese it is slightly smearing, for low-fat cottage cheese it is allowed to be heterogeneous, crumbly with a slight release of whey. The color is white, uniform throughout the mass. Cottage cheese is produced in the following types:

fatty - fat content 18%, acidity 200 - 225 T;

bold - fat content 9%, acidity 210 - 240 T;

low-fat - acidity 220 - 270 T;

table - fat content 2%, acidity 220 T;

dietary - fat content 4%, 11%, acidity 220 T;

dietary fruit and berry - fat content 4%, 9%, 11%, low-fat, acidity 180 - 200 T.

with fruits - fat content 4%, non-greasy, acidity 200 T.

1.2 The technological process of making cottage cheese

The technology for the production of cottage cheese is based on the fermentation of milk with sourdough in order to obtain a clot and its subsequent processing. The clot is obtained by acid and acid-rennet coagulation of milk proteins.

Based on this, there are two main ways of coagulation:

acid;

acid rennet.

Production of cottage cheese by the acid-rennet method

With this method of producing cottage cheese, a clot is formed not only as a result of lactic acid fermentation, but also with the help of introduced rennet. The scheme for the production of cottage cheese by the acid-rennet method is shown in Figure 1.

Figure 1. Scheme of the production of cottage cheese by the acid-rennet method

Reservoir for normalized milk; 2 - pump; 3 - intermediate tank; 4 - lamellar pasteurization apparatus; 5 - separator-milk cleaner: 6 - bath for curd clot; 7 - press trolley; 8 - cooler for cottage cheese; 9 - packaging machine; 10 - storage room.

For the production of cottage cheese, benign fresh milk without defects is used. Normalized milk is purified from mechanical impurities and sent for pasteurization. Pasteurized milk is cooled to the fermentation temperature and sent to special baths for the production of curd. For the convenience of unloading the clot from them, the baths are mounted on the site.

For fermentation of milk, a ferment prepared on pure cultures of mesophilic lactic streptococcus is used. After adding the starter, the milk is thoroughly mixed.

Rennet is not introduced simultaneously with the starter, but only after some exposure of the fermented milk. Fermented milk is kept until it reaches an acidity of 32-35°T. After that, a solution of calcium chloride is added to it in order to restore the ability of pasteurized milk to form a dense, well-separating clot under the action of rennet. A solution of rennet is added to thoroughly mixed milk. After that, the milk is thoroughly mixed and left alone to form a clot.

The duration of milk fermentation with the correct conduct of the technological process with the use of starter cultures on mesophilic cultures is 6-8 hours, with the accelerated method 4-4.5 hours.

During the production of cottage cheese, moisture is removed from the resulting clot (whey along with dry substances dissolved in it - lactose, mineral salts, whey proteins, etc.). To speed up the release of serum, the clot is cut into small pieces, which significantly increases its surface, opens many capillaries and pores, and also shortens the path of whey to the surface.

For this purpose, the clot at the moment of readiness is cut into cubes and left alone for a while. During this time, serum is intensively released from the broken clot, the cubes are somewhat compacted and at the same time acidity increases in them. The whey separated during the exposure time is removed from the bath with a siphon or released through a fitting.

The clot partially freed from whey is unloaded from the bath and sent for self-pressing. To facilitate the release of whey, self-pressing and pressing of the clot takes place in small portions placed in strong bags. The bags are tied and placed in several rows in a press trolley, where, under its own weight, the serum is released from the clot.

At the end of self-pressing, bags with curd are evenly laid out on the perforated bottom of the trolley in several rows, a plate is lowered on them and the curd is pressed until cooked. To speed up the release of whey, the bags in the press trolley are shaken and shifted during pressing (move the top bags down and the bottom bags up).

In order to avoid an increase in acidity, pressing should be carried out not in the production workshop, but in rooms with an air temperature not higher than 8 ° C. For this, press carts are transported from the workshop to special chambers. The end of pressing is determined by the moisture content in the curd. The whole process of removing whey from the clot poured into bags lasts at least three hours.

After the end of the pressing, the curd is immediately cooled to 6-8 ° C to prevent the growth of acidity in it. To cool cottage cheese at dairy plants, Loktyukhov coolers, rotary drums, in which the curd is pressed and cooled, as well as more advanced two-cylinder OTD coolers, are used. In enterprises with a small volume of cottage cheese production, after pressing it in the same bags, it is placed in refrigerators. Ready cottage cheese is packaged in large and small containers.

The technology for producing cottage cheese using the acid-rennet method has a number of serious drawbacks and fundamentally slows down the growth of its production. The whole process of its production is very long and takes at least 11 hours. Operations to remove whey from the clot take not only a lot of time, but also require a lot of manual labor, which entails a decrease in labor productivity. With whey, a significant amount of fat is removed from the clot.

Production of fat-free cottage cheese by the acid method

Fat-free cottage cheese, as a rule, is produced by an acid method. Its production is organized not only at dairy plants, but also at grassroots enterprises and is carried out on the same equipment that produces fatty curds using the acid-rennet method. The scheme for the production of cottage cheese by the acid method is shown in Figure 2.

Skimmed milk used for the production of cottage cheese must be fresh, of good quality and have an acidity of no higher than 21 ° T. It is pasteurized, cooled to the fermentation temperature and sent to baths. With thorough kneading, the starter is added to the skimmed milk and left in a calm state to form a clot.

Figure 2. Scheme of the production of cottage cheese by the acid method

Reservoir for normalized milk; 2 - pump; 3 - intermediate tank; 4 - lamellar pasteurization apparatus; 5 - separator-milk cleaner; 6 - bath for curd clot; 7 - press trolley; 8 - cooler for cottage cheese; 9 - packaging machine; 10 - storage room.

To speed up the separation of whey, the clot is cut horizontally and vertically with knives into cubes with an edge size of 20 mm and then left alone for 10-15 minutes. The process of syneresis accelerates with increasing temperature, which causes a stronger contraction of the protein clot and a more intense release of whey from it. Therefore, the cut clot is heated (boiled) to 36-38 ° C.

In this case, during the production of cottage cheese in double-walled baths, hot water is supplied to their inter-wall space. For uniform heating of the entire mass, the clot is gently mixed. If cottage cheese is produced in single-wall baths, then hot whey with a temperature of 60-65 ° C is added to it for heating. With an increased acidity of the clot, it is better to heat it with boiled hot water. Hot whey or water should be poured into the bath gradually with stirring to avoid local overheating of the clot.

Overheating of the clot contributes to the formation of a dry and rough consistency of cottage cheese. Insufficient heating of the clot slows down the separation of the whey, which can cause an increase in acidity and also adversely affects the quality of the product. After reaching the specified temperature, the heating is stopped, the clot is left alone for 10-15 minutes for better dehydration. Then part of the whey is removed and the clot is poured into bags. Its acidity before bottling should be 80-85°T.

Fat-free cottage cheese is mainly used as a raw material in the production of processed cheeses and is therefore packaged in large containers.

Separate method for the production of cottage cheese

In order to speed up the process of separating whey and significantly reduce fat loss, a technology was developed for the production of fatty cottage cheese in a separate way.

The essence of the separate method lies in the fact that the milk intended for the production of cottage cheese is pre-separated. Low-fat cottage cheese is produced from the obtained skimmed milk, to which the required amount of cream is then added to increase the fat content of the cottage cheese.

The production of fat and semi-fat cottage cheese in a separate way can also be carried out on conventional equipment (cottage cheese baths, press trolleys, etc.). Fat-free cottage cheese is produced by the acid-rennet method. From a low-fat clot, whey is separated much easier and faster. The scheme for the production of fatty and semi-fat cottage cheese in a separate way is shown in Figure 3.

Cottage cheese is pressed in bags until a certain moisture content is reached, then it is sent to a rolling mill, where it is well ground until a homogeneous consistency is obtained. After that, it enters the kneading machine, where the calculated amount of chilled cream is fed. After thorough mixing, the resulting product is sent for packaging.

Figure 3. Scheme of the production of fatty and semi-fat cottage cheese in a separate way

7 and 10 - reservoirs; 2 - pump for milk; 3 - lamellar pasteurization unit; 4 - cream separator; 5 - pump for cream; 6 - pasteurizer for cream; 8 - starter; 9 - dosing pump; 11 - membrane pump; 12 - plate heat exchanger: 13 - cottage cheese separator; 14 - receiver; 15 - pump for cottage cheese: 16 - cooler; 17 - mixer.

When producing cottage cheese in a separate way, it is necessary to perform additional operations for the separation of milk, as well as for mixing low-fat cottage cheese with cream. However, the advantages that this method has are significant, suffice it to say only about saving fat.

When cottage cheese is produced in a separate way on existing equipment, a number of operations are performed manually, there is no production flow, and the use of bags for curd pressing creates great inconvenience. All these shortcomings are eliminated by using special separators.

Ready cottage cheese is packaged on automatic machines. On these lines, 500-600 kg of cottage cheese are produced per hour; they are intended for large dairy plants that process at least 30 tons of milk per shift into cottage cheese.

The main advantage of this line is the complete mechanization of the technological process, which is carried out continuously and in a closed stream. As a result, all manual operations for the production of cottage cheese are excluded (with the exception of equipment washing). The most time-consuming process - the separation of whey from the clot - occurs continuously with the help of a separator. As a result, the sanitary and hygienic conditions of production are improved, labor productivity is increased, costs are reduced and the quality of the finished product is increased.

Flow-mechanized method of cottage cheese production

The method consists in the fact that a clot is formed during the production of cottage cheese under the action of lactic acid, which is added to milk in the form of acid whey. Fermentation of milk and the release of whey from the clot occurs in multi-section continuous curd makers. They can produce fatty, semi-fat and fat-free cottage cheese. The scheme of the flow-mechanized method for the production of cottage cheese is shown in Figure 4.

With a flow-mechanized method of producing cottage cheese, milk is prepared for fermentation in the usual way. Purified, normalized and pasteurized milk is cooled and sent to vertical tanks, where the milk undergoes partial fermentation. To do this, leaven is added to it and, after thorough mixing, is left to increase acidity.

To ensure the continuity of the process, milk from each tank is supplied to the curd maker in the amount of 25-50%, and fresh milk is supplied to the tank instead. The mixture of fresh and partially fermented milk again reaches the desired acidity within a short period of time. Thus, partial fermentation of milk before its processing is carried out by a continuous-cyclic method.

Figure 4. Scheme of a flow-mechanized method for the production of cottage cheese

Drive: 2 - automatic dispenser: 3 - pipeline for milk: 4 - receiver: 5 - multi-section drum: 6 - screw partition; 7 - bandage; 8 - removable mesh: 9 - lattice shield: 10 - pallet; 11 - cutting device; 12 - carrier frame; 13 - tray; 14 - rollers with a bracket.

The sour whey used to form the curd clot must be prepared in advance. To do this, the whey obtained by pressing the cottage cheese is heated and the leaven is added to it. The whey is fermented in the tank for 2-3 days, over the next 7-10 days the whey is fermented by dilution (new portions of fresh whey are added to a certain amount of acidic whey). Before sending the acid whey to the curd maker, it is pasteurized and cooled.

A multi-section cottage cheese maker is a cylindrical body, divided by helical partitions into separate sections. The first section is the receiving section, into which partially fermented milk and coagulant (sour whey or lactic acid solution) enter through pipelines. The following sections serve to form a clot and achieve the required density. The last two sections are designed for pressing the curd clot.

Partially fermented milk enters the receiving section of the curd maker by gravity or is supplied in portions by a pump. The supply of milk is carried out with continuous rotation of the curd maker and occurs through each of its revolutions. Simultaneously with milk, sour whey enters the receiving section to increase acidity.

When milk is mixed with sour whey, a curd clot is formed. The resulting curd clot, during the rotation of the curd maker, moves from section to section, while it is compacted, since as a result of the siperesis process, whey is released from it. In the last sections, the clot during rotation moves along the filter surface, where it is pressed. The whey released from the clot flows through the filter mesh into the pan. Ready cottage cheese is unloaded from the last section through a special tray and sent for cooling.

The production of cottage cheese in multi-section cottage cheese makers has a number of advantages compared to the usual method of its production. The whole process of producing cottage cheese in them is carried out continuously in a relatively short period of time and allows you to increase the removal of finished products on existing areas. At the same time, all technological operations are mechanized, including the most laborious one - the separation of whey from a clot. As a result of the elimination of bags for pressing cottage cheese, the cost of auxiliary materials is reduced and the sanitary culture of production is increased.

Production of cottage cheese at a cottage cheese manufacturer

Fatty, semi-fat and fat-free cottage cheese are produced at the cottage cheese maker.

Prepared in the usual way (for the production of cottage cheese), milk enters the baths, where ferment is added to it. Upon reaching the required acidity, the usual doses of solutions of calcium chloride and rennet are added to the milk, after which they are left for fermentation.

The scheme for the production of cottage cheese at a cottage cheese manufacturer is shown in Figure 5.

Figure 5. Scheme of cottage cheese production at a cottage cheese manufacturer

Bath for fermentation of milk; 2 - a hatch for unloading cottage cheese into carts; 3 - crane for whey descent: 4 - racks; 5 - traverse; 6 - hydraulic cylinder; 7 - pressing bath; 8 - filter cloth; 9 - rod; 10 - branch pipe; 11 - mechanism for opening and closing the hatch; 12 - self-priming pump: 13 - hydraulic drive.

The resulting clot is cut with a special device included in the kit of the curd manufacturer into cubes with an edge size of 20 mm and the clot is left alone to separate the whey, which is removed from the bath using a whey separator. The selector is a perforated cylinder covered with a filter cloth. The released whey through the filter cloth and the perforated surface enters the sampler and leaves the bath through the nozzle.

After partial draining of whey, clot pressing begins. To do this, with the help of a hydraulic drive, the pressing bath is lowered down. The speed of immersion of the pressing bath into the clot depends on its quality and the type of curd produced. During pressing, the released whey passes through the filter cloth and the perforated surface into the pressing bath, from where it is periodically pumped out by a pump. Depending on the type of product produced, the duration of pressing is: for fat cottage cheese 4-5 hours, bold 3-4 hours and fat-free 2-2.5 hours.

At the end of pressing, the perforated bath rises and the finished product is unloaded through the hatch into the trolleys. The trolley with cottage cheese is lifted up and overturned over the cooler hopper. The cooled cottage cheese goes to packaging. The finished product produced in the cottage cheese manufacturer is of good quality with a specific layered structure.

The production of cottage cheese in a curd maker with a pressing bath has a number of advantages. It allows you to mechanize all labor-intensive processes and reduce the cost of manual labor at the same time. As a result of the elimination of bags for pressing, the loss of raw materials and finished products is reduced.

Freezing cottage cheese.

In order to reduce the seasonality of cottage cheese production, part of the cottage cheese produced in the summer is stored for long-term storage (up to 6 months).

Usually cottage cheese is frozen in wooden tubs. Freezing cottage cheese in tubs and its subsequent defrosting require a lot of manual labor, cause significant losses of cottage cheese and reduce its quality. The process of freezing a large mass of cottage cheese in a tub is very slow. As a result, ice crystals, initially formed between the curd particles, gradually increase and reach significant sizes. When defrosting cottage cheese, in this case, water cannot be evenly distributed in the product and partially flows out of it, which reduces the quality of the cottage cheese.

2. Recipes for cottage cheese products

2.1 Curd mass with sour cream

Number according to the collection of recipes No. 602 "Curd mass with sour cream"

Product name	Gross, g
Curd

Cooking technology

The sweet or salty ready-made curd mass is placed in a portioned dish in a slide, a recess is made in it, into which sour cream is placed. Cumin (1.6 g per serving) can be added to the salted curd mass, which is pre-sorted, washed, poured with hot water and left for 1-1.5 hours to swell, then the water is drained.

GOSTs and TUs for products included in the recipe "Cheese mass with sour cream" are presented in table 1.

Table 1 - GOSTs and TUs for products included in the recipe "Curd mass with sour cream"

2.2 Curd mass with berries or fruits

Number according to the collection of recipes No. 603 "Curd mass with berries or fruits"

Cooking technology

The finished curd mass is placed in a portioned dish in a slide, slices of fresh berries or fruits or berries are placed on top. When preparing the curd mass with canned fruits or berries, the mass laid in a slide is poured over with syrup, and then decorated with fruits or berries.

GOSTs and specifications for products included in the recipe "Curd mass with berries or fruits" are presented in table 2.

Table 2 - GOSTs and TUs for products included in the recipe "Curd mass with berries or fruits"

2.3 Curd cream

Number according to the collection of recipes No. 612 "Curd cream"

Product name
Butter
Nuts (kernel)

Cooking technology

Softened butter is rubbed with egg yolks and sugar until a fluffy homogeneous mass is formed.

Vanillin dissolved in hot water and salt are added to the pureed cottage cheese, mixed with the egg-butter mass and cream or sour cream whipped into thick foam is gradually added. The finished cream is placed in portioned dishes in the shape of a cone or pyramid, sprinkled with chopped nuts (almonds, walnuts or pistachios) and cooled.

On vacation, the cream is made out with slices of fresh or canned fruits or jam.

GOSTs and TUs for the products included in the recipe "Cream curd" are presented in table 3.

Table 3 - GOSTs and TUs for products included in the recipe "Curd cream"

	Product name	Name, number of GOST or TU
		GOST R 52096-2003 Cottage cheese. Specifications
		GOST R 52121-2003 Edible chicken eggs. Specifications
	Butter	GOST R 52969-2008 Butter. Specifications
		GOST 21-94 Sugar-sand. Specifications
		GOST R 52092-2003. Sour cream. Specifications
	Nuts (kernel)	GOST 16833-71 Walnut kernel. Specifications
		GOST R 53118-2008: Jam. General specifications
		GOST 16599-71 Vanillin. Specifications

2.4 Curd balls

Number according to the collection of recipes No. 613 "Cottage cheese balls"

Cooking technology

Cottage cheese is wiped, combined with butter, grated cheese, red ground pepper, salt are added and mixed. From the resulting mass, balls the size of a walnut are formed, sprinkled with crushed breadcrumbs.

On vacation, the balls are decorated with parsley.

GOSTs and TUs for products included in the recipe "Curd balls" are presented in table 4.

Table 4 - GOSTs and TU for products included in the recipe "Curd balls"

2.5 Cottage cheese pancakes

Number according to the collection of recipes No. 617 "Cheesecakes from cottage cheese"

Cooking technology

2/3 flour, eggs, sugar, salt are added to the mashed cottage cheese. You can add vanillin 0.02g per serving, after dissolving it in hot water.

The mass is well mixed, shaped into a bar 5-6 cm thick, cut across, breaded in flour, shaped into round meatballs 1.5 cm thick, fried on both sides, and then placed in an oven for 5-7 minutes.

Sugar-free cheesecakes can be prepared with cumin (0.5g per serving).

Cumin is sorted, washed, poured with hot water and left for 1-1.5 hours to swell, then the water is drained. Cumin is introduced into the mashed cottage cheese along with the rest of the ingredients.

Syrniki are released in 3 pieces. per serving with sour cream, or jam, or sour cream and sugar, with milk or sour cream, or sweet sauces.

Syrniki with cumin are released with sour cream or sour cream sauce.

GOSTs and TUs for products included in the recipe "Cheesecakes from cottage cheese" are presented in table 5.

Table 5 - GOSTs and TUs for products included in the recipe "Cheesecakes from cottage cheese"

3.. Characteristics of the main and auxiliary raw materials

3.1 Chemical composition and nutritional value of the main and auxiliary raw materials

Food products are different in chemical composition, digestibility, the nature of the impact on the human body. Food products are characterized by their nutritional, biological and energy value.

Nutritional value is a general concept that includes the energy value of products, the content of nutrients in them and the degree of their assimilation by the body, organoleptic qualities, good quality (harmlessness).

The energy value is determined by the amount of energy that the food substances of the product give: proteins, fats, digestible carbohydrates, organic acids.

The biological value primarily reflects the quality of the proteins in the product, their amino acid composition, digestibility and assimilation by the body.

The nutritional and energy value of the main and auxiliary products that make up the dishes considered in this work, namely: "Curd mass with sour cream", "Curd mass with berries or fruits", "Curd cream", "Curd balls" and "Cheese from cottage cheese", - are presented in table 6 - the nutritional and energy value of the main and auxiliary products.

Table 6 - Nutritional and energy value of the main and auxiliary products

Product name	Nutritional value (chemical composition) per 100g of product									Energy value, kcal
				Carbohydrates, g	Dietary fiber, g	Organic acids, g		Vitamins, mg	Micro and macro elements, mg
fresh apricots
Pear jam
table margarine
Butter
Wheat flour
Nuts (kernel)
Curd
Rye bread

3.2 Conditions and terms of storage of the main and auxiliary products

Conditions and terms of storage of apricots

The main purpose of storing fresh fruits is to create conditions for slowing down the biochemical, physical and other vital processes that occur in fruits after harvest, delay the onset of aging and death of the fruit, and thereby more fully preserve the chemical composition and commercial quality of these products.

Stone fruits are classified as short-term storage products: shelf life - from 1-2 days to a month.

The most perishable are cherries, cherries and apricots. The main condition for the storage of stone fruit is to maintain a constant temperature of 0-1°C relative air humidity of 90-95% with moderate air exchange.

To extend the shelf life of apricots up to 2 months, the fruits are placed in the RGS with an oxygen content of 2-3% and carbon dioxide of 3-5%.

Conditions and terms of storage of fermented milk products: cottage cheese, sour cream

Cottage cheese is a product that is not very stable in storage, even at low temperatures. At 0°C, it can be stored for up to 7 days. For longer storage, the cottage cheese is frozen. Oily typically at 12°C, non-oily at 18°C; at these temperatures, frozen cottage cheese is stored for 4-6 months.

Sour cream is stored at a temperature of +2 to +4°C for 72 hours.

Conditions and terms of storage of oil and fat products: margarine and butter

Margarine should be stored in refrigerated warehouses or refrigerators at an air temperature of -20 to 15°C with constant air circulation. It is not allowed to store margarine with products that have a sharp specific smell. Guaranteed shelf life of bulk margarine at temperatures from -20 to -10°C is 90 days, from -9 to 0°C - 75 days, from 0 to 4°C - 60 days, from 5 to 10°C - 45 days; packaged in parchment - 60, 45, 35.20 days, respectively; packaged in laminated foil - 75, 60, 45, 30 days, respectively. Bulk soft margarine in cups or boxes made of PVC at a temperature of 0 to 10°C can be stored for no more than 75 days. The guaranteed shelf life of margarine with preservatives increases at a storage temperature of 5 to 15°C by 10 days.

Butter is a relatively perishable product. It is recommended to store it at a temperature of 10-12 ° C, in a dark place. The shelf life of butter with fillers is somewhat less than usual and varies, depending on the conditions, from 10-20 to 90 days.

Conditions and terms of storage of flour

Flour is stored in warehouses and bases of bakery products, trade enterprises and organizations, in warehouses and premises of catering establishments, retail trade enterprises. The storage room for flour must be dry, clean, well ventilated, not infested with pests of grain stocks, well lit. Walls must be whitewashed at least twice a year. Flour sacks are stacked on wooden pallets or wooden grates. Stacks are placed separately by type of flour, grades, numbers (for cereals), dates of receipt. The height of the stack with cereals and flour depends on the season, storage conditions, type, grade and humidity of the products. flour with a moisture content of up to 14% is put in a stack of such a height (number of rows of bags): at an air temperature in the composition higher than +10 ° C - 10 rows, from +10 to 0 ° C - 12 rows, the lowest from 0 ° C - 14 rows. Flour with a moisture content of 14-15.5% is put into stacks, respectively, two rows of bags less. The height of the stack for millet, corn and oatmeal, corn and oatmeal with a moisture content of up to 13%, depending on the air temperature, should not exceed 8-10 bags. The height of a stack of products with a moisture content of 13-14% is reduced by two rows of bags.

As a rule, the height of a stack of flour in warehouses and bases of trade enterprises does not exceed 6-8 rows of bags. The optimal relative humidity of flour storage air is 60-70%. Favorable temperature for flour storage is from +5 to +15°С. For long-term storage of these products, the temperature should be as low as +5 to -15°C. A sharp fluctuation in temperature and relative humidity of the air negatively affects the storage of flour. Warehouses should be especially carefully ventilated in the spring, when the temperature difference between the outside and storage air is significant. The duration of storage of flour depends on their type, grade, humidity, packaging, storage conditions. Wheat flour of the highest and first grades, seeded rye, rice and barley flour is well preserved. Flour with a high fat content has a shorter shelf life.

Conditions and terms of storage of cheese

Cheese is a living product that is constantly in the process of development, so certain conditions must be observed during its storage. If stored poorly, the ripening process is accelerated, its development is not correct, the cheese may dry out, the appearance may deteriorate and the cheese itself will become unusable.

The ideal storage conditions for cheese are:

constant temperature from 6 to 8 C degrees;

constant humidity level of about 90 percent;

ventilated room.

Too low a storage temperature kills the cheese (for example, if the cheese is frozen, it will crumble when thawed), and too high - kills its structure. Similarly, humidity is bad for cheese: too high causes it to spoil, and too low to dry it out.

Conditions and terms of storage of eggs

Eggs intended for storage must be whole, clean and fresh (5-6 days old, and with some storage methods - on the day they are laid).

As the eggs are stored, their dietary properties decrease.

In special recesses on the inside panel of the refrigerator door, it is recommended to store only those eggs that are intended for food in the next 3-7 days (an increase in temperature near the door when it is opened, as well as a higher temperature on it compared to the temperature in the depth, contribute to the bioprocesses inside the egg and the appearance of microcracks in the shell). Therefore, the rest of the eggs are best stored in the depths of the top shelf of the refrigerator compartment (under the freezer), where their shelf life can be more than two weeks, if each egg is wrapped in paper and turned over once a week.

Eggs absorb odors from strong-smelling objects, so do not store them near onions, smelling fish, spices, kerosene, gasoline, acetone, naphthalene, etc., and do not store them in an unventilated room. .

4. Preparation and production of products

The vast majority of food raw materials are complex multicomponent systems consisting of organic and inorganic substances. Culinary processing of raw materials leads to a significant change in its composition. Actually, these changes lead to the fact that the initial set of raw materials turns into a finished product with certain organoleptic properties and nutritional value inherent in it.

At various stages of the technological process, various processes take place: mechanical, thermophysical, chemical, microbiological, etc.

Mechanical restoration

The initial stage in the preparation of culinary products, as a rule, is mechanical processing, as a result of which various types of raw materials are converted into semi-finished products.

During mechanical processing, inedible or nutritionally low-value components are separated. The main mass of the product is crushed and, as a result, further operations are greatly facilitated. Mechanical processing is accompanied by such processes as destruction, screening, pressing, mixing, etc.

Destruction (grinding). An external force applied to a rigid body causes it to deform.

The main methods of grinding are cutting, grinding, homogenization, breakdown.

Cutting. When grinding a food product, its dissection into separate large parts minimally disturbs the microstructure. If the dissection of a piece of food is not accompanied by its sorting, then the chemical composition may hardly change. Keeping the cells of the food product intact ensures that the ratio of structured and dissolved components in the food is maintained.

Grinding. When grinding a food product by grinding, crushing and destruction of the bulk of the cells occurs. When the microstructure of the food product is disturbed, the cell sap and its constituent enzymes, in particular hydrolytic ones, convert various substances in accordance with their specificity. Grinding makes it easier to isolate a certain group of substances by pressing.

Homogenization. Grinding food to a homogeneous, homogeneous state is similar to grinding, but is accompanied by a more intense mechanical effect.

Breakdown (beating). The main purpose of the breakdown is to facilitate chewing when eating food.

Sorting. In food production, various bulk materials are processed, which sometimes need to be separated by size and shape or by density.

Screening is a mechanical sorting on sieves having the same holes of different shapes.

Pressing. The application of an external force to capillary-porous bodies first causes partial destruction with shape refinement, and then a decrease in the volume of the body as a result of compression and separation of the liquid.

The methods of mechanical processing of food raw materials also include:

Cutting - dividing food into pieces of a certain size and shape using a cutting tool or mechanism

Chopping - cutting vegetables into small narrow pieces or thin narrow strips.

Beating - intensive mixing of one or more products in order to obtain a loose, fluffy or foamy mass.

Breading - applying p / f breading to the surface (flour, sugar crumbs, sliced ​​​​bread, etc.)

Rubbing - grinding products by forcing through a sieve to obtain a uniform consistency.

Stuffing - filling with minced meat specially prepared products.

Forcing is the introduction of vegetables or other products specified in the recipe into special cuts in pieces of meat, carcasses of birds, game or fish.

Loosening - partial destruction of the connective tissue structure to speed up the heat treatment process.

Thermal processes

Surface heating. In this case, the surface of the product is heated by contact with water, steam, hot fat, air or infrared rays.

Bulk heating. During volumetric heating, the energy of electromagnetic oscillations or electric current is converted into thermal energy in the product itself, and its entire mass is heated almost simultaneously.

Cooling. The product is cooled as a result of heat transfer to the environment. Products can be cooled in natural and artificial conditions.

Evaporation. When solutions boil, the concentration of dissolved substances increases due to the conversion of part of the solvent into vapor.

Condensation. It is the process of converting a vapor or gas into a liquid.

Considering the whole variety of processes, it should be noted that they have in common the presence of one of two possible types of transfer at each stage of the transformation of raw materials into finished products: energy transfer and mass transfer.

5. Types of control over the release of cottage cheese products

5.1 The concept and types of product quality control

Quality control refers to the verification of the conformity of the quantitative or qualitative characteristics of a product or process, on which product quality depends, to established technical requirements.

Product quality control is an integral part of the production process and is aimed at checking the reliability in the process of its manufacture, consumption or operation.

The essence of product quality control at the enterprise is to obtain information about the state of the object and compare the results obtained with the established requirements recorded in the drawings, standards, supply contracts, technical specifications. NTD, TU and other documents.

Control involves checking products at the very beginning of the production process and during the period of operational maintenance, ensuring, in case of deviation from the regulated quality requirements, the adoption of corrective measures aimed at the production of products of good quality, proper maintenance during operation and full satisfaction of customer requirements. Thus, product control includes such measures at the place of its manufacture or at the place of its use, as a result of which deviations from the norm of the required level of quality can be corrected even before defective or non-compliant products are released. Insufficient control at the stage of serial production leads to financial problems and entails additional costs. Quality control includes:

incoming quality control of raw materials, basic and auxiliary materials, semi-finished products entering the warehouses of the enterprise;

production step-by-step control over compliance with the established technological regime, and sometimes inter-operational acceptance of products;

systematic monitoring of the condition of equipment, premises, hygiene of employees;

finished product control.

5.2 Technochemical control over the release of cottage cheese products

The functions of technochemical control include:

quality control of incoming: milk, dairy products, as well as containers, supplies and materials;

control of technological processes of milk processing and production of dairy products;

quality control of finished products, containers, packaging, labeling and the procedure for the release of products from the enterprise;

control of consumption of raw materials and outputs of finished products;

control of the mode and quality of washing, disinfection of dishes, apparatus and equipment, as well as the sanitary and hygienic state of production;

control of reagents used for analysis and the order of their storage;

control over the state of measuring instruments.

Assessment of the sanitary and hygienic condition of the workshop, production site is carried out on the basis of data from technochemical and microbiological control of the quality of washing dishes, inventory and equipment, as well as on the basis of a visual inspection of the condition of the workshop, site and personal hygiene of workers.

Technochemical control of milk in the production of cottage cheese

) In milk intended for the production of cottage cheese from pasteurized milk, organoleptic indicators, fat content, acidity, density, protein content are determined from each container using cobalt sulfate solution as a standard.

In the production of fat-free cottage cheese, the mixture is examined for density, acidity, solids content by the express method or protein content.

) Control of normalization of milk. After thorough mixing, samples of pasteurized milk are taken from each container, in which the following are determined: fat content, density, acidity and protein content (by the method of formal titration), fixing the data in a journal.

The normalization of the mixture in the production of fat and semi-fat cottage cheese, taking into account the actual content of protein and fat in the original milk, is carried out according to the coefficients of the ratio between fat and protein. The coefficient is set for a certain period of time for each enterprise or zone. The method for determining the coefficient of conversion of protein to the fat content of the mixture is as follows: 3-4 control workings are carried out, in which the mixture is normalized according to the approximate coefficients of the ratio between fat and protein of the mixture, equal to: for fatty cottage cheese - 1.1; for bold - 0.55.

) Before fermentation of milk determine its temperature and the acidity of the starter. After adding the starter, the acidity of the milk is determined again.

) In the process of fermentation (coagulation) of milk, if necessary, check the temperature, its acidity and, at the last, the moment of adding a solution of calcium chloride and an enzyme preparation (rennet powder or pepsin) to the milk.

) Checking the concentration of calcium chloride solution and the activity of enzyme preparations added to milk when it reaches a certain acidity is carried out: for the first - every time after preparing a fresh solution, for the second - in each new jar entering the workshop.

) To determine the moment of cutting the clot, its acidity is checked. Then the acidity of the clot is determined at the moment of draining it into bags and in the process of self-pressing.

) The fat content in whey is determined in the average sample taken per day, and if necessary, the content of solids, density and acidity are determined. According to the same indicators, whey is checked after separation. To compile an average sample, whey is taken in proportion to its amount after draining from the container, after self-pressing and pressing the curd mass.

) At the end of the technological process, an average sample is taken from each batch of cottage cheese (i.e. made from milk of one container), in which organoleptic indicators are determined, acidity according to GOST 3624-67, fat content according to GOST 5867-69 (for fatty and bold cottage cheese ), moisture according to GOST 3626-47 or express method, periodically pasteurization of the product according to GOST 3623-56.

) In the production of fat and semi-fat cottage cheese (when low-fat cottage cheese is mixed with cream), before mixing the components, the following are determined: in cream - organoleptic indicators, fat content and acidity, and in fat-free cottage cheese - acidity and moisture content.

The quality of the finished product is checked in each batch according to the same indicators as in the production of cottage cheese using conventional technology.

Technochemical control of cottage cheese in the production of curd products

) Cottage cheese before using it for the production of curd products is subjected to organoleptic evaluation and analysis for fat content (for fatty and semi-fat cottage cheese) and moisture, acidity and periodically for pasteurization of the feedstock.

) The quality of the remaining components included in the composition of curd products according to the recipe is periodically monitored for compliance with their GOSTs and technical conditions.

) After mixing all the components in a kneading machine, a sample of the curd mass is taken for each batch before packaging, in which the following are determined: organoleptic indicators; fat content according to GOST 5867-69; acidity according to GOST 3624-67; moisture according to GOST 3026-47 or express method; periodically reaction to pasteurization in accordance with GOST 3623-56.

The obtained indicators are also referred to the finished packaged product. The number of components that make up the curd products is periodically checked by the actual filling, and the sucrose content is checked by the actual filling or by the refractometric method.

Periodically, but at least once a decade, the content of sucrose is controlled in sweet curd products according to GOST 3628-47, and in salted curd products - the salt content according to GOST 3627-57.

) Data on the control of technological processes for the manufacture of curd products are recorded in a journal.

6. Standardization and certification of curd and curd products

Tasks, basic principles and rules for carrying out work on state standardization in the Russian Federation are established by GOST R 1.0-92 "State standardization system of the Russian Federation. Basic provisions" and GOST R 1.2-92 "State standardization system of the Russian Federation. Procedure for developing state standards".

To develop standards for cottage cheese and cottage cheese products for the consumer, it is necessary to provide the following information:

name of the product (when using heat treatment, indicate the method of its heat treatment immediately before packaging and / or after packaging in consumer packaging);

the value of the mass fraction of fat in percent (not indicated for ice cream and glazed curds) for milk-containing products, including milk fat;

grade (if available);

name and location of the manufacturer [legal address, including the country, and, if not the same as the legal address, address (a) of production (a)] and an organization in the Russian Federation authorized by the manufacturer to accept claims from consumers in its territory (if any);

manufacturer's trademark (if any);

the value of the net weight or volume of the product;

composition of the product.

The ingredients that make up the glaze are listed in the general list of ingredients:

food additives, flavors, biologically active food supplements, ingredients of non-traditional products;

the nutritional value. In the information on the nutritional value of products that contain sucrose, in addition to the amount of carbohydrates, indicate the content of sucrose in 100 g (ml, cm of the product;

storage conditions;

date of manufacture and date of packaging;

expiration date (except for ice cream);

shelf life (for ice cream);

implementation period;

methods and conditions for preparing ready-made meals (for semi-finished dairy products and concentrates);

terms of use. Indicate only for therapeutic and prophylactic, gerodietetic products and for the nutrition of people with a specific professional and sports load; if necessary, indicate contraindications;

designation of the document in accordance with which the product is manufactured and can be identified;

conformity information. GOST R 51074-2003 Food products. Information for the consumer. General requirements

In order to protect the population from low-quality food products that can harm health and the environment, food products are certified for compliance with sanitary norms and standard requirements. The purpose of certification is to confirm that products are safe and of good quality. Food products of domestic and foreign production, intended for sale on the Russian market, must be certified.

In order to protect the population from low-quality food products that can harm health and the environment, food products are certified for compliance with sanitary norms and standard requirements. The purpose of certification is to confirm that products are safe and of good quality. Food products of domestic and foreign production, intended for sale on the Russian market, must be certified. Mandatory certification of food products is carried out for goods included in the Unified List of Products Subject to Mandatory Certification.

Certification of milk and dairy products is carried out for compliance with technical regulations (Federal Law of June 12, 2008 No. 88-FZ "Technical Regulations for Milk and Dairy Products"). The technical regulation imposes requirements for safety, packaging, labeling, requirements for special technological processes in the production, storage, transportation and disposal, and other aspects of the production of dairy products.

The list of milk and dairy products that are subject to technical regulation of this Federal Law includes: raw milk and raw cream, drinking milk and drinking cream, fermented milk liquid products, cottage cheese and curd products, sour cream and products based on it, cow's milk butter , butter paste, creamy-vegetable spread and creamy-vegetable baked mixture, cheese and cheese products, dairy, milk-containing canned food, ice cream and ice cream mixtures, functionally necessary components, milk-based baby food products, secondary products of milk processing.

The Technical Regulations for Milk and Dairy Products determine the requirements for the organization of washing and disinfection of industrial premises and equipment, for functionally necessary components used in production, requirements for baby food products, identification of milk and products of its processing, etc.

7. Organization of the workplace and use of equipment

The location of production workshops should ensure the flow of technological processes; technological communications (milk pipelines) - the shortest and most direct flows of raw materials and finished products.

The department for the preparation of starters should be located in the same production building with the main consumer shops, isolated from the production premises and as close as possible to the starter consumer shops. The room for the preparation of starter cultures should not be walk-through. At the entrance to the starter department, a vestibule for changing sanitary clothing and a disinfectant rug should be provided. The starter department must have a set of separate rooms in accordance with Section 13 of these SanPiN.

Preparation of solutions of food components from flour, sugar, protein supplements, etc. should be carried out in a separate room.

The walls of the main production workshops, as well as the starter department and laboratory, must be lined with glazed tiles (or other materials permitted by the State Sanitary and Epidemiological Service) to their full height, but not lower than 2.4 m, and above, to the bottom of the supporting structures, painted with water-based and other coatings approved for this purpose by the State Committee for Sanitary and Epidemiological Supervision of Russia; walls in storage chambers for finished products, thermal and cold storage rooms, as well as in the offices of shop managers, craftsmen, etc., can be painted with emulsion and other permitted paints; in warehouses for storing raw materials and materials, lime whitewashing of walls should be provided.

At workplaces near process equipment, leaflets on compliance with sanitary and hygienic and technological regimes, posters, warning notices, equipment washing schedules and modes, results of assessing the condition of workplaces, and other materials intended for production personnel should be hung out.

The temperature and relative humidity of the air in industrial premises, chambers and warehouses for the storage and maturation of products must comply with the sanitary standards for the design of industrial enterprises, the sanitary requirements for the design of dairy industry enterprises and the technological instructions for the production of dairy products.

Technological equipment, apparatus, utensils, containers, inventory, film and products made of polymeric and other synthetic materials intended for packaging milk and dairy products must be made of materials approved by the state sanitary and epidemiological supervision authorities for contact with food products.

Bathtubs, metal utensils, sinks, trays, gutters, etc. must have smooth, easy-to-clean interior surfaces, free of crevices, gaps, protruding bolts or rivets that make cleaning difficult. The use of wood and other materials that are difficult to clean and disinfect should be avoided.

The working surfaces (coverings) of food processing tables must be smooth, without cracks and gaps, made of stainless metal or polymeric materials approved by the state sanitary and epidemiological supervision authorities for contact with food products.

Technological equipment and apparatus must be painted on the outside with light-colored paint (except for equipment made or lined with stainless steel) that does not contain harmful impurities. Painting of utensils and inventory with paints containing lead, cadmium, chromium is not allowed.

The arrangement of technological equipment should be carried out in accordance with the technological scheme, ensuring the flow of the technological process, short and direct communications of milk pipelines, excluding oncoming flows of raw materials and finished products.

When arranging equipment, conditions must be observed that ensure free access for workers to it, sanitary control over production processes, the quality of raw materials, semi-finished products and finished products, as well as the possibility of washing, cleaning and disinfecting premises and equipment.

Equipment, apparatus and milk pipelines must be installed in such a way as to ensure complete drainage of milk, washing and disinfecting solutions. All parts in contact with milk and dairy products must be accessible for cleaning, washing and disinfection. Metal milk pipelines must be detachable.

Glass thermometers without a protective frame are not allowed to be used.

Tanks for the manufacture and storage of milk, cream, sour cream and other dairy products (except for those used for the production of cottage cheese) must be equipped with tight-fitting lids.

Apparatuses, bathtubs and other equipment in which dairy products are manufactured are connected to the sewerage with a jet break through funnels with a siphon.

Direct connection of the equipment to the sewerage system and the discharge of water from them to the floor are not allowed.

Intra-factory transport and intra-shop packaging should be assigned to certain types of raw materials and finished products and marked accordingly.

Conclusion

Thus, summarizing this work, we can draw the following conclusions:

In this paper, such a product as cottage cheese is considered in detail.

Cottage cheese is a lactic acid product prepared by fermenting milk with lactic acid bacteria and removing whey. Depending on the source of raw materials (whole or skimmed milk), fat, semi-fat and skimmed cottage cheese are distinguished. According to the standard adopted in Russia, fatty cottage cheese contains no more than 65% water, no less than 18% fat and 11% protein; acidity 200-225°T (°Turner); calorie content of 100 g of cottage cheese is 230 kcal (960 kJ). Cottage cheese - a product that is full in biological composition, is well absorbed.

There are main ways to produce cottage cheese:

acid;

acid rennet;

separated.

The range of dishes and cottage cheese products is very wide. In this paper, the following recipes are considered: "Curd mass with sour cream", "Curd mass with berries or fruits", "Curd cream", "Curd cheese balls" and "Curd cheese pancakes".

Also, the characteristics of the main and auxiliary raw materials for the manufacture of the above dishes are presented, useful properties are identified, their nutritional and energy values ​​are determined; describes the processes of preparation and manufacture of products;

The types of control over the release of products from cottage cheese are considered.

Highlight the main stages of standardization and certification of cottage cheese and cottage cheese products.

The organization of the workplace and the use of equipment in the production of cottage cheese and cottage cheese products are described.

List of references

1. Federal Law of June 12, 2008 N 88-FZ "Technical Regulations for Milk and Dairy Products

2. Instructions for technical and chemical control at the enterprises of the dairy industry

Z.P., Korolkova E.P. Merchandising of food products: A textbook for the beginning. prof. Education: Proc. allowance for Wednesdays. prof. Education - 2nd ed., Sr. - M.: Publishing center "Academy", 2003. - 272p.

Collection of recipes for dishes and culinary products. Normative documentation for public catering establishments: Educational and methodological manual / Comp. A.V. Rumyantsev - 3rd ed., revised. and additional - M.: Publishing house "Business and Service", 2002. - 1016s.

Chemical composition of food products. Reference tables of the content of basic nutrients and the energy value of dishes and culinary products. - M .: Light and food industry, 1984. - 328s.

Golubeva L.V., Polyansky K.K., Chekulaeva L.V., Technology of products for preserving milk and milk raw materials, 2002.

Kastornykh M.S., ed., Commodity research and examination of edible fats, milk and dairy products, M .: 2003.

Kruglyakov G.N., Kruglyakova G.V., Merchandising of food products, Rostov-on-Don, 2000.

Krus G.N., Khramtsov A.G., Technology of milk and dairy products, M.: Kolos, 2002.

Kunizhev S.M., Shuvaev V.A., New technologies in the production of dairy products, M .: DeLi print, 2004.

Continuation of Lek #2

Technology of cottage cheese, curd products and sour cream

Cottage cheese is a protein fermented milk product, the main part of which - casein - contains all the essential amino acids. Fat cottage cheese contains almost equal amounts (18% each) of proteins and fat, as well as milk vitamins. Cottage cheese is rich in calcium, phosphorus, magnesium and other valuable minerals. Of the fermentation products of milk sugar, cottage cheese contains lactic acid and aromatic substances that give it a specific sour taste and sour-milk smell. Cottage cheese has as much protein as meat, and its cost is much lower. In addition to direct consumption, cottage cheese is used to prepare various dishes, culinary products and a wide range of curd products. The addition of sugar increases the calorie content of curd products and improves their taste.

Cottage cheese and curd products are produced from pasteurized milk using mesophilic lactic acid bacteria as a starter culture. It should have a clean, delicate sour-milk taste and smell, and a delicate texture. The consistency of cottage cheese depends on the production technology; it can have a layered structure or be a homogeneous homogeneous mass. The fat content in fat cottage cheese is not less than 18%, in bold - not less than 9%; humidity of fat - no more than 65%, bold - 73, non-fat - 80%. Acidity of cottage cheese of fatty premium - 200, grade I - 225 ° T; bold premium -210, I grade - 240 ° T; low-fat cottage cheese of the highest grade - 220 and grade I - 270 ° T.

There are two ways production of fat and semi-fat cottage cheese: regular - from normalized milk and separate - from skimmed milk, followed by enrichment of skimmed cottage cheese with cream. Below is a technological scheme for the production of cottage cheese.

Separate way has a number of advantages. Significantly reduced fat loss in production; saving fat per 1 ton of fat cottage cheese is 13.2, bold - 14.2 kg. The separation of whey from the clot is facilitated, a great opportunity is created for the mechanization of technological operations and, consequently, an increase in labor productivity. Finally, an important advantage of the separate method for the production of cottage cheese is the improvement in the quality of the product as a result of reducing the acidity: the addition of fresh pasteurized cream to low-fat cottage cheese reduces its acidity, and at the same time, chilled cream reduces the temperature of the curd, which prevents a further increase in the acidity of the finished product.

The listed advantages of the separate method make it economically more profitable, despite the need for additional operations (separation of milk and mixing of fat-free cottage cheese with cream).

Normalization of milk by fat and protein titer. It is produced only when producing fatty cottage cheese from whole milk, with a separate method, this operation is replaced by milk separation and subsequent mixing of the resulting cream with low-fat cottage cheese.

Milk pasteurization. Pasteurization temperature 72-74°С, exposure 20 s. In this mode, whey proteins do not undergo noticeable thermal denaturation and completely pass into whey when curd is produced.

Pasteurization at a temperature of 78-80°C with a holding time of 20-30 seconds increases the reliability of pasteurization of milk and curd obtained from it and slightly increases the yield of the product due to heat-labile whey proteins coagulating at this temperature.

Fermentation of milk. Starter from pure cultures of mesophilic streptococci in the cold season is introduced into milk at a temperature of 30-32°C (calculated for possible cooling), and in the warm season - at 28-30°C. With the accelerated fermentation method, when a mixture of cultures of mesophilic and thermophilic streptococci is used, the milk temperatures are set to 38 and 35 ° C, respectively.

The use of streptococcal sourdough in the production of cottage cheese is based on the fact that its acid-forming ability guarantees the production of a finished product with acidity within the requirements for a premium product, i.e. not more than 200°T. Excessive acidity reduces the quality of cottage cheese, it is transferred to grade I or becomes non-standard.

However, despite the use of only streptococcal starter, heat-resistant lactic acid bacilli are found in the finished product. They are constantly present in cottage cheese and just cause the most common defect of fresh cottage cheese - excessive acidity. The source of contamination of cottage cheese with lactic acid sticks is the transfer sourdough.

To eliminate the cause causing the appearance of this defect, it is recommended that during fermentation, not 5% (to the volume of milk) of secondary, but 2% of primary streptococcal ferment, be introduced into milk. In this case, during the entire process of curd production, lactic streptococci (1.4-2 billion/g) prevail in fermented milk and clot, and the number of heat-resistant sticks barely reaches 30 million/g and cannot significantly (beyond the norms of the highest grade ) increase the acidity of the curd.

To improve the quality of cottage cheese, it is also proposed to use directly laboratory starter culture (prepared with sterilized milk) in an amount of only 0.8%. At the same time, there is no significant slowdown in the fermentation process, but a high-quality product is guaranteed.

With rennet-acid method for the production of cottage cheese, in addition to bacterial starter culture, rennet is added to milk at the rate of 1 g/t of milk. Rennet reduces the acidity of the clot, increases its density by the time of processing. Simultaneously with rennet, a 40% solution of calcium chloride (500 g of anhydrous salt per 1 ton of milk) is added to fermented milk. After the addition of rennet and calcium chloride, the milk is left alone until complete fermentation.

Fermentation of milk. In fermented milk, as a result of the vital activity of lactic acid microorganisms, an increase in acidity occurs. The chemistry of the effect of lactic acid on the caseinate-calcium phosphate complex of milk in the process of fermentation of milk during the production of cottage cheese is similar to that described earlier in the technology of fermented milk products. But in the manufacture of cottage cheese, the introduced rennet also acts in parallel, so there is a joint acid and rennet coagulation of casein. Partial conversion of casein to paracasein under the influence of rennet essentially precedes acid coagulation. Since casein shifts its isoelectric point from pH 4.6 to 5.2 upon conversion to paracasein, clot formation occurs at a lower titratable acidity than with pure acid precipitation, which ultimately leads to a lower acidity of the resulting curd. In addition, calcium bridges formed between paracasein particles are involved in the formation of the clot structure during the rennet-acid precipitation method, as occurs during rennet coagulation in the production of rennet cheeses. The presence of calcium bridges, strengthening the structure of the clot, leads to the formation of a denser clot, which in turn prevents it from being sprayed during mechanical crushing, to a certain extent favorably affecting the increase in the yield of curd.

With the rennet-acid method of producing cottage cheese, the fermentation process lasts 4-6 hours from the moment the starter is added to milk, with the accelerated method using active acid-forming starter - 3-4 hours, and with preliminary acidification of milk with whey - 3-3.5 hours. Acidity milk in the production of fatty and semi-fat cottage cheese reaches 66-70, low-fat - 58-60 ° T. The end of milk fermentation is determined by the break test and by the type of whey released from the clot. If, when separating the clot with a spoon or spatula, even fracture edges with shiny smooth surfaces are formed, then the clot is ready for further processing. The serum that stands out at the fracture site should be transparent, light green in color.

Clot processing. It is very important to correctly determine the end of fermentation of milk before starting processing. When processing an insufficiently fermented clot, the loss of cottage cheese increases, since part of it in the form of “dust” passes into whey. From the fermented clot, a sour curd of a smearing consistency is obtained. With proper fermentation of milk, a clot is formed in the form of a dense gel that spontaneously releases whey (the process of syneresis). Cutting the clot, increasing its surface, accelerates the release of serum.

The finished clot is cut with wire knives into cubes about 2 cm in size along the edge; first cut along the length of the bath into horizontal layers, then along the length and width into vertical ones. The clot cut in this way is left alone for 1 hour for an increase in acidity, which contributes to the most complete release of whey.

Separation of whey from clot. It is known that in the isoelectric state, protein substances have a minimum of solubility and a minimum of swelling. Spontaneous separation of whey from the clot in the process of syneresis most actively occurs at pH 4.6-4.7, i.e., at the isoelectric point of casein, and for paracasein (with rennet coagulation) at pH 5.0-5.2. With the mixed rennet-acid method for the production of cottage cheese, the isoelectric point of the clot is shifted towards paracasein and the optimal pH value is about 4.7-5.0.

When the serum that is freely released as a result of syneresis is removed, part of it is retained in the clot. For the final separation of the whey from the clot and obtaining cottage cheese with a standard moisture content, self-pressing is used, and then forced pressing. Self-pressing of the clot, laid out from the bath into bags made of synthetic fabric (lavsan), calico or gauze, is carried out on press trolleys, which also have a device for forced pressing. Self-pressing continues for at least 1 hour, while the bags with cottage cheese are shifted. The room temperature should not exceed 160C. After self-pressing, the bags with the product for the final pressing of the curd are evenly laid out along the bottom of the press trolley and covered with a metal perforated plate, which takes pressure from the press screw through a special frame.

This method is the simplest, but also the most laborious. Currently, curd makers with a pressing bath are mainly used.

The cottage cheese maker (Fig. 1) is intended for fermenting milk, obtaining a curd clot, cutting it, removing free-separated whey and final pressing the curd mass. It consists of double-walled bathtubs with a crane for the release of whey and a hatch for unloading the curd. A pressing bath with perforated walls is mounted above the curd bath, on which a filter cloth is put on; inside this bath there is a pipe for pumping out whey.

Milk is poured into a fermentation bath, leaven and enzyme are added. The resulting curd clot is cut, as mentioned above, and after a while, part of the released whey is drained using a sampler lowered into the bath. At the end of the whey drain, the sampler is removed and the hydraulic drive is turned on, lowering the pressing bath down at a speed of 2-4 mm/min.

In this case, the whey passes through the filter cloth and perforated lining into the bath, from where it is periodically pumped out by a pump. At the end of the process, the pressing bath is lifted, the hatch is opened and the curd is unloaded into the trolley.

The use of curd makers with a pressing bath, in comparison with the usual method of pressing in bags, gives a great economic effect: labor costs are reduced, the process is mechanized, and the need for production space and filter material is reduced. All this ultimately increases labor productivity and reduces the cost of the product.

Recently, continuous production of cottage cheese has been mastered by separating fermented milk on a special cottage cheese separator (Fig. 2). The working part of the separator is a drum with a set of conical plates (52 pieces). The drum is covered with a protective spherical casing, which rests through an intermediate casing on an annular bowl, which serves to catch curd ejected from nozzles with a diameter of 0.5 to 0.7 mm. The drum rotates at a speed of 5500 rpm.

Hydrogen" href="/text/category/vodorod/" rel="bookmark">hydrogen ions, which should not exceed 4.50.

Previously, it was indicated that the most favorable conditions for separating whey from a clot occur at a pH value close to the isoelectric point of casein, when the most complete connection and compaction of its particles occurs. When separating fermented milk, sediment particles that are in an electrically neutral state, under the influence of centrifugal forces, can form a mass of dense consistency in the peripheral part of the drum, which will not be ejected through the separator nozzles, and the nozzles will inevitably clog quickly. To avoid this, it is necessary to cross the boundary of the isoelectric state of casein in the direction of a more acidic reaction during fermentation. It has been experimentally established that the serum should have a pH in the range of 4.5-4.3.

In this case, the casein particles, the size of which is calibrated with a mesh filter (Fig. 3), begin to acquire a positive charge, i.e., opposite to the charge of casein particles in fresh milk. Like-charged particles, when in contact with each other, do not form a dense mass and therefore are easily removed from the separator drum without clogging the nozzles.

Curd cooling. Pressed cottage cheese must be immediately cooled to 3-8 ° C in order to stop lactic acid fermentation with an increase in excessive acidity. Cooling, depending on the type of technological equipment used for the production of cottage cheese, is carried out by various methods.

With the method of laying the curd into bags, pressing can be combined with cooling by placing the press trolleys in a cold store. For this, a special press cooler is also used, which is a tubular drum into which bags with curd mass are loaded and chilled brine is passed through the pipes; when the drum rotates slowly, the bags move, the whey is separated and the curd is cooled simultaneously.

When using a curd maker with a pressing bath, cooling of the curd is combined with pressing: for this, a coolant is passed into the interwall space of the bath. The finished curd is cooled in a refrigerator or on a special cylindrical cooler. In the cooler designed by Loktyukhov, a brine with a temperature of -7°C circulates inside the cylinder. On the surface of the cylinder on one side through a gap of 0.4-0.5 mm, a thin layer of cottage cheese is applied with a roller; on the opposite side of the cylinder, the cooled layer of cottage cheese is cut off with a knife from the surface and falls into the trolley, in which it is fed for packaging.

One- and two-cylinder curd coolers OTV-500 and OTD-650 are more perfect (Fig. 4).

The cooled cottage cheese is continuously removed by knives from the surface of the cylinder and, moved by two screw turns of the drum, enters through an opening in the cylinder cover. Brine circulates in the cylinder jacket through a spiral channel.

The curd cooled from 28 to 10°C is supplied for packaging.

Packing, packaging and storage of cottage cheese. Fatty, semi-fat and low-fat cottage cheese for retail sale is packaged in bars weighing 250, 500 and 1000 g. The temperature of the cottage cheese sent for small packaging should not exceed 6 ° C. It is packaged on OFZ machines (Fig. 5) and semi-automatic filling machines with forming nozzles. Curd bars wrapped in parchment or colorless cellophane are placed in cardboard or wooden boxes. Packaged cottage cheese is cooled and stored until sale in refrigerators at a temperature of about zero, but not higher than 4 ° C.

It should be borne in mind that at the indicated storage temperature, the quality of cottage cheese decreases due to enzymatic processes, further breakdown of lactose and protein substances. As you know, the activity of enzymes does not stop even at low positive temperatures. Therefore, cottage cheese after two to three days of storage at 4-6 ° C is transferred from the highest grade to the first; with prolonged storage, its quality deteriorates even more.

For long-term storage and reservation of summer cottage cheese, it is frozen. The reversibility of this process is most complete if freezing is carried out at low temperatures. Under these conditions, the water in the curd freezes in the form of small crystals without disturbing its structure. In contrast, slow freezing is accompanied by a redistribution of moisture in the curd with the formation of large crystals. When frozen curd is defrosted, its original consistency and structure are restored. Moreover, some shortcomings in the consistency of cottage cheese (for example, coarseness) are eliminated during defrosting. This is due to the fact that small ice crystals formed during freezing inside the grains of cottage cheese destroy them, a fine-grained structure is created, which tastes like a homogeneous mass.

Cottage cheese in small packages (0.5 kg) and in blocks (10 kg) is frozen in freezers at a temperature of ° C or in quick freezers.

Grain curd. This kind of cottage cheese has been produced in our country on an industrial scale since 1965. Cottage cheese with cream has a granular structure, a pleasant sour-milk taste. 100 g of grained cottage cheese contains 16-20 g of protein, 6 g of fat, 0.8-2.0 g of minerals and other substances.

Rice. 6. Technological scheme for the production of cottage cheese with cream:

1- tank for milk; 2- centrifugal pump; 3 - balancing tank; 4- pump of the pasteurization plant; 5 - pasteurization unit; 6 - cream separator; 7-tank for collecting cream; 8-pump for supplying cream to the homogenizer; 9- homogenizer; 10- pasteurizer for cream; 11 - tank for aging and storage of cream; 12 - cream supply pump to the dosing machine; 13 - bath with stirrer; 14 - pump for supplying grain for drying; 15 - vibrating unit for drying grain; 16 - carts; 17 - trolley lift; 18 - grain and cream dosing machine; 19 - starter for mother starter; 20 - installation for industrial leaven; 21 - pump for feeding the starter into the bath; 22 - centrifugal pump for water supply; 23 - tank for water preparation; 24 - cooling unit.

Due to the fact that cream, as in the separate method of producing cottage cheese, is added to a low-fat product, it concentrates on the surface of the grains, and this product tastes like high-fat cottage cheese. The process flow diagram is shown in fig. 6. Fresh conditioned milk is pasteurized in a plate installation at 72-74°C with a holding time of 18-20 s and separated. In skimmed milk, leaven is introduced in an amount of up to 5%, consisting of homofermentative lactic streptococci and aroma-forming cultures. At the same time, rennet is added at the rate of 0.5-1.0 g and calcium chloride solution at the rate of 400 g per 1 ton of milk. Two modes of fermentation are used: short-term and long-term. In short-term mode, the fermentation temperature is 30-32°C, the duration of the process is 6-8 hours; with prolonged, respectively, 21-23 ° C and 12-18 hours.

The readiness of the clot is determined by the increase in the acidity of the whey. The clot should be strong with smooth edges at the break, the serum is separated in the form of a clear greenish liquid.

The finished clot is cut with wire knives into cubes 12-13 mm in size along the edge (first cut lengthwise into horizontal layers, then across the width into vertical ones), after which it is left alone for 20-30 minutes to isolate the serum and compact the clot. Then, water at a temperature of 46-48°C is added to the bath in such an amount as to increase the content level in the bath by 50-60 mm. Water raises the temperature of the clot by 2-3°C, reduces the acidity of whey from 40-42 to 36-38°T. After adding water, the grain is thoroughly mixed and gradually heated by introducing hot water into the interstitial space of the cheese bath; the temperature of the contents in the bath should rise by 1° for every 10 minutes and reach 33°C.

Subsequent heating to 48-55°C should be carried out faster so that the temperature rises by 1° for every 2 minutes. Upon reaching the specified temperature, the grain is kneaded for an hour to compact. The finished grain, pre-cooled with tap water, should retain its shape when lightly squeezed in the hand. Then the whey is removed and proceed to washing and simultaneous cooling of the grain. First, water at a temperature of 16-17°C is added to the grain, it is stirred for 15-20 minutes, then the water is drained; for the second washing, add water at a temperature of 2-4°C, keep the grain in the water for the same time, after which it is drained.

The washed grain is left in the bath for 1-2 hours, and then transferred to carts with a perforated bottom, in which it is placed for 10-12 hours in a refrigerator at an air temperature not higher than 5-10°C. Cream with a fat content of 20-30% and an acidity of not more than 17°T is added to the dried grain. The cream is pre-pasteurized at 33-35°C for 20-30 minutes, then cooled to 26-30°C, homogenized at a pressure of 12.5-15.0 MPa, finally cooled to 2-4°C. Salted cream is added to the total mass of the grain or in portions, into each cup during packaging.

Cottage cheese with cream is packaged in small containers - polymer cups with a capacity of 200, 250 and 500 g and in large stainless steel containers or 20 kg cardboard boxes with a paper lining covered with a polymer film.

Store grained cottage cheese at room temperature (16-20°C) should be no more than a day, and at 8-10°C - no more than 6 days. The storage stability of grained cottage cheese is somewhat lower than that of ordinary cottage cheese due to the fact that lactic acid, which, as you know, has a preservative property and counteracts the development of putrefactive processes, is removed from the first one by thorough washing.

When stored both at room conditions and in the refrigerator, yeast can intensively develop in cottage cheese. Long-term storage of grained cottage cheese is possible only in brine (10% NaCl) at 6-8°C for 5 months without a significant change in organoleptic properties.

curd products

From cottage cheese with the addition of sugar, salt, flavoring and aromatic substances (cocoa, coffee, candied fruits, dried fruits, raisins, cumin, dill, etc.) they produce curds, curd mass, cakes, creams, as well as semi-finished products - dumplings, cheesecakes, dough for cheesecakes, etc., for which wheat flour, chicken eggs, starch and other products are used as additional raw materials.

The commodity classification of curd products divides them into four groups - with a high fat content (20-26%), fatty (15%), bold (up to 8%) and fat-free; according to flavoring additives - sweet with sugar content from 13 to 26% and salty with salt content - from 1.5 to 2.5%. Curd curds and curd mass of these types can be produced with and without the addition of flavoring substances. The number of individual components that make up curd products is regulated by the recipe for certain types of these products and the requirements of the RTU.

The technological process for the production of curd products consists in preliminary grinding of curd on roller machines (Fig. 7) to obtain a homogeneous curd mass and its subsequent mixing in kneaders with the rest of the ingredients. The duration of mixing depends on the design and capacity of the machine, the speed of rotation of the agitator, as well as the temperature and consistency of the incoming components.

Upon completion of processing, the resulting mass is cooled in a cylindrical cooler or in refrigerators to a temperature not exceeding 6 ° C and then sent for packaging.

Pack curd products, with the exception of glazed curds, cakes, creams, in parchment or polymer packaging materials; glazed cheese curds - in aluminum or tin foil with a wrapping label; cottage cheese cakes - in cardboard boxes, the bottom of which is pre-lined with parchment with patterns on the edges. Curd creams are packaged in cups or tubes made of polystyrene or other polymeric materials approved for food packaging.

Rice. 7. Roller machine:

1- conveyor bunker; 2 - auger; 3 - receiving hopper; 4 - steering wheel for regulating the gap of the rolls; 5 - rolls; 6 - bed support.

Finished curd products must meet the requirements of the current RTU for acidity, fat, sugar and salt content, have a clean, sour-milk taste and smell, with a pronounced taste and aroma of added flavoring and aromatic substances, a uniform, delicate, moderately dense consistency, white color, with a cream shade or due to the addition of flavoring substances, such as cocoa, chocolate, uniform throughout the mass.

Of the most common taste defects of cottage cheese and curd products, one should name an overly sour taste that occurs when excess lactic acid accumulates, a yeast taste, especially in sweet curd mass and cheese curds, that appears as a result of alcoholic fermentation caused by yeast. Bitterness in the product is the result of contamination of the product with putrefactive bacteria. The acetic acid taste and smell are caused by the development of acetic acid bacteria. The breakdown of fatty substances under the influence of both putrefactive bacteria and molds also leads to the appearance of taste defects.

Of the defects in the consistency, graininess is most common, indicating a violation of the technology for the production and processing of cottage cheese.

In all cases, in order to prevent the appearance of defects in the product, it is necessary to maintain a high sanitary culture of the starter production and the technological process.

Pastes "Health" and acidophilic

Milk-protein paste "Health" is produced from pasteurized skimmed milk by fermenting it with sourdough prepared on pure cultures of lactic acid bacteria and adding cream, sugar, fruit and berry syrups, vitamin C (in the form of rosehip syrup) and salt. The product is intended for direct consumption as a highly nutritious protein concentrate or as a seasoning for dishes. It has a pure sour-milk taste with a pronounced aroma of added flavoring substances and is reminiscent of thick sour cream in consistency.

Pasta "Health" is produced in several types: 5% fat, low-fat and with fillers - salty (salt 0.2%) and sweet (sugar 10-13%); moisture content from 75 to 85%, depending on the type of pasta.

The technological process is as follows. Skimmed milk is pasteurized at a temperature of 80°C with a holding time of 20-30 seconds. Then it is cooled to a fermentation temperature of 36-38°C and 5-8% of the ferment prepared on a mixture of cultures of thermophilic and mesophilic races of lactic streptococci in a ratio of 1:1 is added. Fermentation is carried out to an acidity of 80-85°T for 10-12 hours. The finished clot is cut into cubes about 2 cm in size along the edge. The cut clot is left alone for 40-50 minutes.

The removal of whey and the pressing of the clot is carried out in the same way as in the production of cottage cheese.

To obtain a homogeneous consistency, the milk-protein base is passed through a colloid mill, and then syrup, cream, sugar or salt are added to it, depending on the type of paste. The finished product is packaged in various containers: wide-mouthed glass jars, bottles or containers made of polymeric materials.

Packaged products are cooled to a temperature not exceeding 8°C and stored for no more than 36 hours.

For the production of Zdorovye pasta, VNIMI has developed a production line, completed mainly from technological equipment used for the production of cottage cheese.

acidophilus paste- a therapeutic fermented milk product - is not only a protein, but also a bacterial concentrate of acidophilus bacilli. Pasta is produced from whole and skimmed milk, using pure cultures of acidophilus bacillus as a starter. Sugar and fruit and berry syrups are added to the paste.

They produce acidophilic sweet paste of 8 and 4% fat content and non-fat.

Acidophilus paste is intended for direct consumption in food. In addition, it is recommended to use it as a therapeutic product for a number of gastrointestinal diseases.

Pasta can be made in two ways: by pressing the clot obtained by fermenting milk, and from pre-condensed milk, as shown in the diagram below.

Conditioned whole milk is normalized to a fat content of 2.3% for a 4% paste and to 3.4% for a paste with a fat content of 8%. Milk (normalized, skimmed) is pasteurized in pasteurization plants at a temperature of 85-90°C with exposure in baths for 15 minutes, and then cooled in the same baths to the fermentation temperature (40-42°C).

In the production of paste from pre-condensed milk, pasteurized milk is sent to a vacuum apparatus. Milk is thickened in the shortest possible time at a temperature of 50-55°C, increasing it at the end of thickening to 55-60°C. The content of solids in condensed milk normalized for fat must be at least 29% and in skimmed condensed milk at least 23%. Condensed milk is cooled to the fermentation temperature (38-40°C).

The milk is fermented with a starter prepared on an acidophilus stick, taken in an amount of 5% by weight of the milk. Fermented milk is thoroughly mixed; fermentation is carried out until a dense clot is obtained. The acidity of the clot from fat-normalized milk should be in the range of 80-90°T and from condensed milk 180-200°T.

The clot is laid out in calico or lavsan bags with a capacity of 12-14 liters for self-pressing at a temperature of 6-8°C, and then pressed (in press trolleys, curd presses) to the required humidity.

Sugar syrup with a concentration of 66% is added to the pressed and condensed paste and mixed in a kneader until a homogeneous consistency is obtained.

The paste is packaged in glass jars or containers made of polymeric materials and sent to a refrigerator for cooling to 8°C.

The finished product should have a taste and smell of pure sour milk, for condensed milk paste - with a flavor characteristic of condensed milk, a delicate, pasty, homogeneous texture. Moisture content in sweet paste 8% fat 60%, 4% fat 65%, low fat 80%; sugar content respectively 24, 20 and 12%. Acidity in all cases is not more than 200°T. It is not allowed to contain pathogenic microorganisms in the acidophilic paste; the titer of Escherichia coli should be at least 0.3 ml.

Sour cream

Sour cream is a national Russian fermented milk product containing 20, 25, 30 and 36% fat. In dietary sour cream fat 10, amateur 40%.

The technological process of sour cream production consists of the following operations: separation of milk and production of cream, normalization of cream for fat, pasteurization, homogenization, cooling of cream to the fermentation temperature, introduction of ferment, fermentation of cream, cooling and ripening of sour cream, packaging and storage of the finished product.

Milk is separated at 40-45°C to obtain cream with a fat content of at least 32%; the cream is finally normalized in terms of fat to 31.6%, based on the production after adding the starter in the amount of 5% of the finished product with a fat content of 30%. When developing a product with a 36% fat content, the cream is normalized to 37.9%. A corresponding calculation is also made for other fat contents of sour cream. Cream is pasteurized at 85-95°C with a holding time of 15-20 s.

Cream is recommended to be homogenized at a temperature of 50-70°C and a pressure of 7.0-8.0 MPa. Sour cream from homogenized cream has a denser consistency, as well as fermented milk drinks produced by a tank method using milk homogenization.

After homogenization, the cream is immediately cooled on a plate or tubular cooler to the fermentation temperature (in the warm season 18, and in the cold 22°C). Pure cultures of mesophilic streptococci (Str. lactis, Str. cremoris) and flavoring agents (Str. diacetilactis) are used as starter cultures. The amount of starter introduced significantly affects the duration of fermentation.

The fermentation of cream, depending on the temperature, lasts 14-16 hours. In the first 3 hours, the cream is stirred every hour, and then they are left alone until the end of fermentation. The end of fermentation is determined by the increase in acidity to 65-75°T in summer and 80-85°T in winter.

Freshly prepared sour cream can be packaged in small or large containers; in the same container cooling and ripening of sour cream is carried out. For cooling and ripening, large containers are also used - VDP baths, double-walled tanks, in this case ready-made sour cream is packaged. In any case, cooling is combined with the ripening of sour cream, which continues at 5–8°C for 24–48 hours. h. With the rapid cooling of fermented cream to 5-6 ° C, the ripening process can be reduced to 6-8 hours.

The essence of the ripening process during cooling of sour cream is the crystallization of milk fat glycerides, the hardening of the shells of fat globules and the joint acid coagulation of casein and heat-labile plasma whey proteins denatured during high-temperature pasteurization of cream. These are the main processes of structure formation of sour cream, which proceeds in time.

The fat phase of sour cream is more than 4/3 by volume, its physical state associated with crystallization, hardening and the formation of polymorphic structures is crucial for the consistency of sour cream. So, according to Tverdokhleb, preliminary deep cooling of cream to 2-6°C before fermentation and exposure for 2-3 hours allow achieving a high degree of fat solidification and the formation of metastable forms of glyceride crystals, as occurs during the physical maturation of cream in the butter industry. This kind of cream processing improves the consistency of sour cream and reduces the ripening time.

In the consistency of sour cream, in addition to the hardening of milk fat glycerides during cooling and maturation, it is also reflected in the degree of dispersion of fatty particles. On the developed surface of the shells of fatty particles, especially after homogenization, protein substances are included in structure formation. With an acid reaction of the medium, i.e., at a pH below 4.6-4.7, casein again acquires a charge (opposite), colloidal dissolution and violation of the gel structure, liquefaction of the clot occurs. In this case, sour cream acquires a liquid consistency, which increases as the pH shifts from the isoelectric point, which is observed when sour cream is over fermented.

The consistency of sour cream, in addition, is greatly influenced by the concentration of proteins in the plasma of sour cream, which depends on the content of casein in the original milk. An increase in the content of casein even by tenths of a percent can have a significant effect on the consistency of sour cream, all other things being equal.

Denatured whey proteins may also be involved in the formation of protein stroma during acid coagulation of casein. During the coagulation of protein substances, the resulting structures do not have sufficiently strong bonds, therefore, any mechanical effect both at the time of formation of the structure, and especially at the final stage of its completion, should be minimized.

Sour cream should be stored until sale in a refrigerator at a temperature not exceeding 2-40C and a relative humidity of 75-80%.

Sour cream sent for sale must comply with the requirements of the current RTU: taste and smell for the highest grade is pure sour-milk without foreign tastes and odors; for the first grade, slightly pronounced aftertastes of fodder, melted butter, containers (wood), the presence of slight bitterness are allowed; the consistency of sour cream of the highest grade is homogeneous, moderately thick without grains of fat and protein (cottage cheese), for the first grade it is allowed not thick enough, slightly lumpy, with grains and slight ductility. Acidity for the highest grade is 65-90, for the first grade 65-110°T.

The range of sour cream includes two more varieties - "Dietary" and "Amateur".

Features of the production technology of dietary sour cream are as follows. Fermented with a special starter of lactic acid bacteria capable of synthesizing vitamin B, pasteurized and homogenized cream with a fat content of 10% is poured into wide-mouthed glass bottles and glasses or into plastic glasses and then fermented in thermostats at 28 ° C to an acidity of 65-70 ° T, after which the sour cream is cooled in a refrigerator at a temperature of 5-6°C and kept for maturation for 12-16 hours. Sour cream cooling is completed when its temperature drops to 8°C, after which it is sent for sale.

For the production of amateur sour cream, the initial cream is obtained with a fat content of at least 44.5%, followed by a decrease in its sourdough to 40%. The cream is pasteurized at 87°C with a holding time of 20 minutes or at 92-99°C with a holding time of 10-20 minutes, which gives the sour cream a specific, so-called "nutty" flavor. Pasteurized cream homogenized at 50°C and a pressure of 10 MPa. Sourdough for amateur sour cream from strains of mesophilic and thermophilic races in a ratio of 1: 1 is introduced in an amount of up to 10% by weight of cream at 45-50°C. Upon reaching the required acidity (not lower than 55°T), the sour cream is cooled on a cylindrical cooler for cottage cheese to 4-6°C and packaged on automatic machines with packing of briquettes weighing 100 g in parchment or other material. Briquettes of sour cream packed in cardboard boxes are placed in refrigerators with a temperature of 0-6 ° C and kept for maturation for at least 6-12 hours. The finished product has a dense, uniform texture, retains the shape of a given briquette, the taste is pure sour-milk with a pronounced taste of pasteurized cream.

There are two ways to produce cottage cheese: traditional and separate. The production of cottage cheese in the traditional way includes the following operations:

• normalization of milk to the required composition;
• purification and pasteurization of milk;
• fermentation of milk;
• fermentation of milk;
• clot cutting;
• serum compartment;
• self-pressing and pressing curd;
• curd cooling;
• packing.

The hardware-technological scheme for the production of cottage cheese in the traditional way is shown in fig. 2.7. Milk from a container 1 is fed first into the surge tank 2, then pump 3 to the recovery section of the pasteurization-cooling plant 5, where it is heated to a temperature of 35...40 °C and to the separator-purifier 4.

Normalized and purified milk is sent for pasteurization at 78 ... 80 ° C with an exposure of 20 ... 30 s. Pasteurized milk is cooled in the recovery section of a plate pasteurization cooling unit 5 to the ripening temperature (in the warm season up to 28 ... 30 ° C, in the cold - up to 30 ... 32 ° C) and sent to special baths 6 for fermentation.

The starter prepared in the starter is added to the milk 10. To speed up the release of whey, the clot is cut into cubes with special wire knives (the size of the faces is 2 cm). For further separation of the whey, the clot is subjected to self-pressing and pressing using press carts 7. After pressing, the curd is immediately sent for cooling to a temperature not exceeding 8 °C. For this purpose, coolers of various designs are used, for example, a two-cylinder cooler 8. Ready-made cottage cheese is packed on machines 9 in small and large containers.

Rice. 2.7.

• 1 - capacity; 2 - surge tank; 3 - pump; four - separator-purifier;
• 5 - pasteurization and cooling plant; B - bath; 7 - press trolley;
• 8 - cooler; 9 - filling machine; ten - starter

The hardware-technological scheme for the production of cottage cheese in a separate way is shown in fig. 2.8. Milk from a container / supplied by a pump 2 into the surge tank 3, pump out of it 2 to the recovery section of the plate pasteurization and cooling unit 4 for heating up to 40...45 °C.

The heated milk enters the cream separator 5, where it is separated into skimmed milk and cream with a mass fraction of fat of at least 50%. Cream is first fed into an intermediate container 6, and then pump 7 to the plate pasteurization cooling unit 8 where they are pasteurized at a temperature

85...90 °С with holding time 15...20 s, cooled down to 2...4 °С and sent to a double-walled container 9 for temporary storage until mixed with curd.

Skimmed milk from the separator enters the plate pasteurization and cooling unit 4, where it is first pasteurized at a temperature of 78 °C with a holding time of 15...20 s, and then cooled to 30...34 °C and sent to a tank //for ripening, equipped with a special mixer. Sourdough prepared in a sourdough starter 10, pump 7 is fed into the tank 11 for fermentation. Calcium chloride and an enzyme also come here; the mixture is thoroughly mixed and left to ripen. The resulting clot is thoroughly mixed and pump 12 fed into the plate heat exchanger 13, where it is first heated to 60...62 °C for better whey separation, and then cooled to 25...32 °C, due to which it is better separated into the protein part and whey. From the heat exchanger 13 clot through strainer 14 under pressure is fed into the separator-cottage cheese manufacturer 15, where it separates into whey and curd.

low fat

Rice. 2.8. The hardware-technological scheme for the production of cottage cheese in a separate way: 1,6, 18 - containers; 2, 7, 12 - pumps; 3 - surge tank; 4.8 - pasteurization-cooling installations; 5 - cream separator; 9 - double-walled container;

• 10 - starter; eleven - fermentation tank; 13 - heat exchanger;
• 14 - mesh filter; fifteen - cottage cheese separator; 1B - pump;
• 17 - cooler; 19 - kneading machine; twenty - filling machine

The resulting fat-free cottage cheese is served with a special pump 16 on a cooler /7 to cool down to 8 °C, and then grind on a roller until a homogeneous consistency is obtained. Cooled cottage cheese is sent to a kneading machine 19, where the metering pump 7 serves pasteurized chilled cream from the tank 18 and mix everything thoroughly. Ready-made cottage cheese is packed on machines 20 and sent to the storage room.