Slide 2
Cheese is a food product produced from milk by coagulating proteins, processing the resulting protein clot and subsequent ripening of the cheese mass. During ripening, all components of the cheese mass undergo profound changes, as a result of which flavoring and aromatic substances accumulate in it, and the consistency and pattern characteristic of this type of cheese are acquired.
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MAIN STAGES OF CHEESE PRODUCTION TECHNOLOGY
In general, the process of producing rennet cheeses can be represented by the following scheme: preparing milk for processing; milk curdling; curd and curd processing; molding and pressing cheese; salting cheese; cheese ripening; preparing cheese for sale (packaging, labeling, packaging and transportation); storage.
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Preparing milk
The purpose of preparation is to ensure the composition and properties of milk necessary for cheese production. Preparing milk for coagulation includes the following technological operations: reserving and maturing milk, its normalization, pasteurization of normalized milk, cooling to coagulation temperature, adding bacterial starter, calcium chloride and rennet.
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Reserving milk. In factories, there is a need to accumulate milk to ensure smooth operation of the enterprise. In this regard, when storing milk, measures must be taken to prevent: the proliferation of harmful microflora to a dangerous level; changes in the composition and properties of milk that are undesirable for the quality and yield of cheese.
Slide 6
To ensure the above conditions, milk is purified using centrifugal milk purifiers to remove mechanical impurities that have a protective effect on microorganisms. After purification, the milk is cooled to a temperature of 2 to 8 °C and stored at this temperature. Storing milk at low temperatures is accompanied by some deterioration in the physicochemical properties of milk; part of the colloidal calcium phosphate and citrates comes out of the casein micelles, which weakens the intermicellar bonds. This leads to an increase in the resistance of the micelle to rennet coagulation, which is expressed in its slowdown and the formation of a flabby clot, low syneresis, and increased loss of fat and protein.
Slide 7
Milk ripening. In the case where milk is supplied to enterprises immediately after it is received on farms, it must be subjected to ripening. Freshly milked fresh milk has bactericidal properties and is not suitable for cheese making, as it is an unfavorable environment for the development of microorganisms, is poorly coagulated by rennet, and forms a flabby clot that does not separate whey well. The purpose of milk maturation is to improve it as a medium for the development of starter microflora and milk-clotting enzymes. Microflora plays a leading role in the maturation of milk, which distinguishes maturation from reserve. As a result of the development of microflora, the acidity of milk increases by 1-2 °T. The ripening of milk has a positive effect on its cheese-suitability; the coagulability of milk with rennet is significantly improved, which ensures the production of a curd of the required strength and simplifies its processing.
Slide 8
Normalization of milk. To obtain a standard product, the raw materials are normalized. In cheese making, it is customary to normalize the fat content in a product in relation not to the total mass of the cheese, but in relation to the mass of its dry matter (mass fraction of fat in the dry matter of the cheese). The fat content in the dry matter of cheese depends on the ratio between fat and protein, the degree of their use, the ratio between different fractions of milk proteins, the degree of salting of the cheese and the breakdown of protein substances during the ripening process.
Slide 9
Pasteurization of milk. The main goal of pasteurization is to reduce the content of pathogenic and technically harmful microorganisms in milk to a level at which they cannot cause damage to the quality of the finished product during the subsequent normal course of the technological process. It should be taken into account that the condition limiting the parameters of pasteurization is the maximum preservation of the composition and physicochemical properties of milk, which influence the yield and quality of cheese
Slide 10
Milk curdling
Milk coagulation is the main method of separating milk protein in cheese making; usually casein is released into the curd, the remaining proteins go into whey, which is why they are usually called whey. Milk coagulation can be: Rennet Acid Rennet coagulation occurs from the action of rennet on milk. Rennet is added to the cheese bath with milk cooled after pasteurization to 35 ° C, to which calcium chloride and the starter culture necessary for this type of cheese have been previously added.
Slide 11
The coagulation rate is affected by: coagulation temperature; pH of the environment; concentration of calcium salts; dose of enzyme, etc. The optimum action of rennet is 43-45 °C, pepsin - 40-41 °C. At temperatures below 10 °C, coagulation proceeds very slowly and may not even occur. In cheese making, the coagulation temperature of rennet is 28-35 °C, which is explained by the need to create favorable conditions not only for the enzyme, but also for the lactic acid microflora of the starter. With normal acidity (20 °T) and fat content of the mixture, the coagulation temperature is 32-35 °C, with high acidity (22 °T, which is typical in the production of soft cheeses) - 28-32 °C. As the acidity of the mixture increases, the coagulation temperature should be reduced by 0.5-1.5 °C for each degree of acidity. Increasing the dose of calcium chloride from 10 to 50 g per 100 kg of normalized mixture increases enzyme activity by 20-60%. The rate of casein coagulation depends on the amount of rennet added. It has been established that the duration of clot formation depends inversely on the dose of the enzyme.
Slide 12
Processing of rennet curd
The purpose of curd processing is to create conditions for the microbiological and enzymatic processes necessary for cheese production. This is achieved by partial dehydration of the clot. A certain amount of whey with milk sugar and salts dissolved in it should remain in the resulting cheese mass. In the finished curd, lactic acid fermentation continues and the lactic acid bacteria introduced into the milk continue to multiply. As compaction occurs, the structural elements of the clot come closer together, as a result of which the capillary spaces decrease and the serum contained in them is released. The degree and rate of whey release during curd processing depend on the composition of the milk, its acidity, pre-treatment modes and other factors, of which the acidity of the milk is decisive. When processing cheese grains, additional technological operations are allowed - diluting the whey with water and partially salting the cheese in the grains. Cutting the curd and placing the cheese grain. The operation is performed with mechanical knives-mixers. In this case, it is necessary to ensure that the cheese grain of the required size is obtained with the maximum possible homogeneity in this indicator. Processing of low-density clots is carried out carefully, in slow motion. The formation of an excessively dense or rapidly compacting clot is carried out, if possible, as quickly as possible, but without sudden movements that contribute to the formation of cheese dust.
Slide 13
Molding and pressing of cheese mass
Molding of the cheese mass is a set of technological operations aimed at separating the cheese grain from the whey located between the grains, and forming from it a monolith (layer), and then individual cheese heads or blocks with the required shape, size and weight. Three main methods of molding are used: from a layer, in bulk, in bulk. Cheese pressing is carried out to compact the cheese mass, remove residual free (intergrain) whey and form a closed and durable surface layer. Pressing is carried out under the influence of its own weight (self-pressing) and external pressure. During the molding and pressing of the cheese mass, microbiological processes continue, the volume of microflora increases, therefore, the active acidity of the cheese mass increases and its further dehydration occurs. At the same time, the temperature of the cheese is maintained within 18-20 °C. Low temperatures slow down the process of lactic acid fermentation and whey release, which can negatively affect the quality of the finished product. During the self-pressing process, it is necessary to periodically turn the cheese wheels to ensure uniform dehydration and compaction.
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Salting cheeses
The cheese is salted to give it the appropriate taste. Salting also affects the structure, consistency and quality of the product. At the same time, salt regulates microbiological and biochemical processes in cheese, influencing the formation of its organoleptic characteristics. Excessive salting sharply slows down the process of cheese ripening; the cheese mass is first moistened from the surface, and then becomes dry and brittle. In case of insufficient salting, you can get fermented cheese. Usually molded heads of cheese are salted using several salting methods: ground salt, salt grounds, in brine, combined methods. The main method for hard rennet cheeses is salting in a circulating solution (brine). Brine concentration is 18-20%. The duration of salting for cheeses of this group is sometimes several days. When producing Swiss and Soviet cheeses, three to five times salting is allowed - “rubbing” the rind of the cheeses during the ripening process. The duration of salting depends on the moisture content in the cheese mass and the presence or absence of preliminary salting of the cheese in the grain.
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Maturing of cheeses
Cheese after pressing and salting is a rubbery mass without taste or distinct pattern. It acquires the chemical composition and organoleptic characteristics characteristic of this cheese only as a result of profound biochemical and physical changes in its components during the ripening process. Cheese ripening occurs through the combined action of rennet and enzymes of lactic acid bacteria, which not only ferment milk sugar, but also participate in the deep transformation of milk proteins due to their enzyme systems. It is generally accepted that cheese ripening begins from the moment of salting. When caring for cheeses with a high temperature of the second heating, they are periodically washed, the rind is salted (salt grounds) in order to maintain it in a moist state, preventing the formation of a thick rind and the development of mold and mucus on it. These cheeses are usually coated with paraffin or polymer alloys or films only after the fermentation chamber. To ensure uniform formation of the rind, the cheeses of this group are turned over in the fermentation chamber approximately every 5 days, in the cold chamber - every 10. The frequency of turning also depends on the condition of the cheese dough and the humidity of the room.
Slide 16
The cheeses on the shelves are placed evenly, at a distance sufficient for their normal airflow.
Slide 17
Filling, labeling, packaging and transportation
Packing. For the convenience of the consumer, enterprises pack mature cheeses in small portions into hermetically sealed bags made of polymer materials, in which they are sold. Marking consists of applying the production date (day, month), production mark, brewing number, and information to each head of cheese. For some types of cheeses, the name of the cheese is additionally applied in accordance with regulatory documentation. The production mark must consist of the following designations: mass fraction of fat in the dry matter of the cheese (in%); number (name) of the manufacturer; abbreviated name of the region (region, republic) in which the enterprise is located. The shape, size, quantity and order of location of production marks on cheese must comply with the approved regulatory documentation for a specific type of cheese. When packaging cheese in film, it is allowed to place the production mark on the film, or a colorful label is applied to the film indicating the name, cheese content in dry matter and the trademark (for enterprises that have it).
Slide 18
Package. The cheese is shipped from the manufacturer (or from the enterprise where the cheese was ripened) in packaged form. Mature cheeses must be packed in wooden boxes (according to GOST 13361) or wooden drums (according to GOST 9525), unless otherwise provided by regulatory documentation for a specific type of cheese. For the sale of cheese within the region, territory or republic of the Russian Federation in which they were produced, and for transportation from other cities, it is allowed to pack cheeses in cardboard boxes that meet the requirements of regulatory documentation. When transporting cheeses from factories to wholesale warehouses, the use of reusable containers or special containers is allowed. The cheeses selected for packaging are weighed, and the container weight, net weight, gross weight and quantity of cheeses are recorded in the accompanying documentation. At the same time, these data are indicated in the book of plumb lines. Before packing the cheese into a wooden container, it is wrapped in wrapping paper, parchment or sub-parchment. Cheeses of the same name, variety, production date and brewing number are placed in each box or drum. It is allowed to pack cheeses of different production dates in one box marked “assembled”. Containers for packaging cheeses must be clean and free of foreign odors that affect the quality of the product. Wood moisture content should be no more than 20%; mold on boards and slats is not allowed. Foreign wormholes and resin pockets are allowed only on the outside of the container. Transportation of cheeses must be carried out by all types of transport in covered vehicles in accordance with the rules for the transportation of perishable goods in force for the relevant type of transport, and in packaged form - in accordance with GOST 21929 and GOST 24579 (with securing cargo packages in accordance with GOST 21650).
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Cheese storage
Cheese is stored under the following conditions: temperature 4-0 °C and relative humidity 85-90% or 0-8 °C and 80-85%. Cheeses are stored on racks or packed in containers stacked on slats or pallets. A passage 0.8-1.0 m wide is left between the folded stacks, and the ends of the containers with markings on them should be facing the passage. Cheeses packed in containers are stored for no more than 10-15 days. Storing cheese together with fish, smoked meats, fruits, vegetables and other food products with a specific odor in the same chamber is not allowed. The quality of the cheese is checked at least once every 30 days. Based on the results of these checks, a decision is made on the possibility of further storing the cheese without reducing its score.
Slide 20
List of regulatory documents
GOST R 52972-2008 Semi-hard cheeses. Technical conditions. Federal Law-88 Technical regulations for milk and dairy products, defining general and specific safety requirements. Sanitary rules and regulations SanPiN 2.3.4.551-96 "Production of milk and dairy products"
Slide 21
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Russian Education Agency
Russian State
Trade and Economics University
Saratov Institute (branch)
Examination on the discipline:
“Commodity research and examination of food products”
COMPLETED:
3rd year student of TEF
Specialty: “Economics and
enterprise management"
CHECKED:
SARATOV-2007
Introduction
Main part
1. Hard rennet cheeses. Classification. Factors shaping the specific characteristics of cheeses. Range. Quality indicators. Defects, storage (GOST 7616-85)
2. Maintaining the quality of confectionery products
Conclusion
Bibliography
Introduction
The problem of nutrition is one of the most important social problems. Human life, health and work are impossible without nutritious food. According to the theory of balanced nutrition, a person’s diet should contain not only proteins, fats and carbohydrates in the required quantities, but also substances such as essential amino acids, vitamins, and minerals in certain proportions that are beneficial for humans. In organizing proper nutrition, a primary role is given to dairy products. This fully applies to cheese, the nutritional value of which is due to the high concentration of milk protein and fat in it, the presence of essential amino acids, calcium and phosphorus salts, which are so necessary for the normal development of the human body. The main goal of this test is to consider the range and factors that shape the specific characteristics of hard rennet cheeses. Indicators of their quality, defects, storage conditions. I will also consider the conditions for maintaining the quality of confectionery products.
1. Hard rennet cheeses. Classification. Factors shaping the specific characteristics of cheeses. Range. Quality indicators. Defects, storage (GOST 7616-85)
Compared to other dairy products, cheese has the highest nutritional value, as it contains in concentrated form complete proteins (about 25%) and milk fat (about 30%). The calorific value of 1 kg of cheese is up to 16,800 kJ (4,000 kcal), depending on its fat and protein content. Cheese contains a lot of minerals, especially calcium, as well as water- and fat-soluble vitamins, some of which are synthesized by lactic acid microflora, which takes part in the ripening of cheeses. The protein substances of cheese are easily digestible, since during the ripening process they are converted into simpler and more easily soluble compounds. The absorption of cheese is also facilitated by its high taste properties.
Cheese can be used not only as a highly nutritious product, but also as a dietary product. The Institute of Nutrition of the Academy of Medical Sciences of the Russian Federation recommends cheese consumption in the amount of 6.6 kg per person per year.
Cheese is produced by coagulating milk proteins, further processing the curd to dehydrate it, and then ripening the cheese mass. Cheeses are classified according to the method of milk coagulation. rennet And fermented milk. Most of the cheeses produced by the industry are rennet cheeses, in which milk is curdled using rennet. When making fermented milk cheeses, milk proteins coagulate under the influence of lactic acid. Fermented milk cheeses are produced in small quantities, including green cheese.
Depending on the technological features, rennet cheeses are divided into hard, soft And pickle.
Processed cheeses are produced by processing rennet cheeses with the addition of salts - melting agents, fillers, and sometimes spices.
/>/>/>Based on the fat content in dry matter, cheeses are classified into 50% and 45% cheeses. Low-fat cheeses are also produced: 30% and 20%.
Hard cheeses are the most extensive group of cheeses, which includes many traditional types, for example Swiss, Dutch, etc. Hard cheeses are characterized by a relatively low moisture content and the densest consistency, which is associated with the use of forced pressing during the technological process.
For the production of hard rennet cheeses, the most bacterially pure milk with good technological properties is selected, i.e. ability to form a dense clot. Milk is normalized for fat and pasteurized, which eliminates the possibility of further development of pathogenic and foreign bacteria in the cheese. Then the milk is cooled to a temperature of 33 ° C, tinted with yellow vegetable paint and a solution of calcium chloride is introduced into it.
To coagulate milk, a starter of specially selected types of lactic acid bacteria is added to it, and then rennet powder is added, under the influence of which a strong curd is formed. The curd is cut into cubes, each of which, as the whey is released, contracts and turns into cheese grains (soft protein lumps) about 8 mm in size. The grain is mixed and then heated a second time. Cutting the curd, stirring the curd and then heating the curd speeds up the release of whey. The cheese grain remains at the bottom of the bath and forms a cheese layer. Thanks to some stickiness of the cheese grains, the layer soon acquires, although porous, a fairly coherent structure. It is cut into pieces, the size and shape of which correspond to the future wheel of cheese. Each piece of the layer is carefully placed into metal molds, having previously been wrapped in calico napkins, and in the molds is transferred for pressing.
Using new technology, some cheeses can be molded in bulk. In this case, the cheese grain is poured into special metal molds with holes for the whey to drain.
Cheeses in molds are pressed under high pressure on hydraulic presses for several hours. After pressing, the cheese heads acquire sufficient density and are sent for salting by rubbing with salt or immersing them in a bath with a saturated solution of table salt.
After salting, the heads are dried on racks and transferred to cellars for ripening. The cheese matures in cool cellars at a temperature of 10 - 15 ° C and a relative humidity of 90 - 95%. Under these conditions, biochemical processes occur normally in cheeses, and high air humidity helps reduce losses associated with their drying out.
Under the influence of rennet and enzymes of lactic acid bacteria in cheese, the complex substances that make up the protein clot decompose into simpler and more easily digestible substances. In mature cheese, protein breakdown products accumulate: peptones, polypeptides, free amino acids, carbon dioxide, ammonia, etc. Due to an increase in the content of soluble substances, a characteristic cheese taste is formed. The presence of carbon dioxide and ammonia gives the cheese a pleasant pungency. The consistency of the cheese becomes elastic. A pattern appears when carbon dioxide accumulates in the cheese mass, which pushes the cheese grains apart and forms empty cavities - eyes.
During the ripening period, the heads on the racks are periodically turned over to give them the correct shape. Mold that appears on the surface of the heads is removed by wiping with dry rags, and once every two weeks the heads are washed in warm water and the mold that has grown into the surface is removed with brushes.
Approximately 30 days after the start of ripening, a dry, smooth crust forms on the heads. To protect against drying out and mold development, the cheese heads are paraffinized by lowering them (by 1 - 2 sec) into the molten paraffin mixture.
When making rindless cheeses, immediately after production, the heads are wrapped in a polymer film, which shrinks when heated and fits tightly to the surface of the cheese. Cheeses are ripened and stored in film.
Cheeses are marked by pressing casein or plastic numbers into the cheese dough, indicating the day and month the cheese was made. In addition, a production mark is applied to the cheese with the following data: fat percentage, enterprise number - manufacturer, place of production (abbreviated name of the region, region). For cheeses with a fat content of 50%, the production mark is square-shaped, for cheeses with a fat content of 45% - no fat content - the shape of a regular octagon.
The range of hard rennet cheeses currently includes more than 40 items. However, more than 50% of the total amount of cheeses produced in our country are Russian, Poshekhonsky and Dutch bar cheeses.
Based on size and weight, cheeses are divided into large and small; Large cheeses include Swiss, Russian, etc.
Depending on the characteristics of taste, consistency, pattern and technology, hard cheeses are divided into several groups: Swiss cheese group, Dutch cheese group, Cheddar cheese group, unified cheese group.
/>/>/>Swiss cheese group (fat content 50%, moisture-42 %) - Swiss, Altai, Moscow, Carpathian. Cheeses of this group, compared to other hard cheeses, contain the least amount of moisture. Low humidity is achieved by using high second heating of the cheese grain. With low humidity of the cheese mass, microbiological processes in it proceed more slowly, the ripening period increases to 4 - 6 months
The low salt content (1.5%) and long ripening period create conditions for the development of propionic acid fermentation in the cheese, in addition to lactic acid fermentation, which is characteristic of all cheeses. Propinate fermentation is accompanied by the release of large amounts of carbon dioxide, which forms large eyes in the cheese. Propionic acid gives the cheese a unique sweetish spicy flavor. The consistency of the cheese is somewhat dry. The pattern consists of large eyes of a regular round shape.
Swiss cheese is produced from raw milk in the mountainous regions of Altai only during the grazing period. Livestock feed made from fragrant mountain herbs contributes to the formation of the characteristic taste and aroma of cheese. Wheel of cheese - from 50 to 100 kg – has the shape of a low cylinder.
Altaic cheese differs from Swiss cheese in smaller heads - from 12 to 20 kg.
Moscow The cheese is produced from pasteurized milk in the form of 16 kg heads, shaped like a tall cylinder.
Carpathian the cheese is made in the form of a low cylinder weighing up to 15 kg; it has a shorter ripening period compared to previous cheeses - 2 months.
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Dutch cheese group (fat content 45%, moisture– 44 %) - Dutch bar, Dutch round (50% fat, 43 % moisture), Kostroma, Stepnoy, Uglich, Poshekhonsky, Estonian, etc.
All cheeses in this group are produced using technology, the peculiarity of which is the low second heating of the cheese grain. As a result of low second heating, more whey remains in the cheese mass, which contributes to the intensive development of lactic acid bacteria and faster ripening of the cheese (2.5 months). The taste of the cheeses is moderately sharp, slightly sour. The consistency is elastic, softer than Swiss cheese. The pattern consists of small eyes and a regular round shape.
Estonian cheese is classified as fast-ripening. To speed up the ripening process, a more active starter and protein hydrolysate are added to the milk. The cheese is ready to eat after 30 days.
To the cheeses of this group With The characteristic delicate sour taste includes Lithuanian, Baltic, Minsk and Pärnu. These are cheeses With reduced fat content. Minsk and Pärnu cheeses are produced with accelerated ripening - 30 and 45 days, respectively.
Lithuanian cheese contains 30% fat, 50% moisture, 2.0 - 2.5% salt. Cheese shape - rectangular block, mass - 5 - 6 kg.
Baltic the cheese has the shape of a low cylinder, its mass is 6 - 7 kg, contains 20% fat, 55% moisture, 2 - 2,5 % salt.
Minsky cheese containing 30% fat, 48% moisture and 1.5 - 2.5% salt matures within 30 days. Shape - rectangular block, weight - 3 - 4 kg.
Pärnu cheese with a fat content of 30%, moisture content of 50% and salt 1.8 - 2.5% is produced in the form of a tall cylinder weighing 2 - 3 kg.
Cheese group Cheddar (fat content - 50%, moisture - 44%) - Cheddar and Russian (moisture 43 %).
Cheddar made using cheddarization of the cheese mass, i.e., pre-ripening it in a cheese bath under the influence of lactic acid. The cheese layer is kept in a cheese bath at 30° C for several hours. During this time, lactic acid fermentation proceeds intensively in it, acidity increases sharply; Lactic acid affects the protein, which becomes soft and elastic. After cheddarization, the mass is crushed, mixed with salt, placed in molds and sent for pressing.
Russian cheese manufactured on production lines. From the beginning of the technological process, conditions are created to enhance lactic acid fermentation. Lactic acid suppresses foreign microflora, and the cheese develops a pure cheesy taste with a sour tint. The cheese is molded in bulk, the cheese grain is poured into molds and then pressed. Air remains between the cheese grains, and a pattern is formed in the finished product, which consists of small voids of irregular shape, distributed evenly throughout the thickness of the cheese.
Group of unified cheeses (fat content 50%) - Yaroslavsky (U), Kuban, Krasnodar. The cheeses have the shape of a tall cylinder, the height of the heads is approximately 3 times the diameter. This form is most convenient for ripening cheese and selling it in the store. Yaroslavl (U) unified cheese (moisture 42%) is close in taste, smell, and consistency to the cheeses of the Dutch group.
Cheeses of a standardized form are produced on production lines; a single, unified shape of the heads makes it possible to produce cheeses of various types using the same equipment.
Semi-hard rennet cheeses
These cheeses combine the characteristics of hard and soft cheeses, as they are produced using the technology of hard cheeses, but with some changes, and they are ripened according to the type of soft ones. Cheeses of this group are characterized by a high moisture content due to the use of the process of self-pressing cheese grains in molds, a delicate consistency, a hollow pattern and a slightly ammonia flavor formed when the cheese mucus is cultivated on the cheese heads, which affects the protein with the release of ammonia.
Latvian cheese (moisture content 48%, fat - 45 %) has the shape of a bar with a square base, its mass is 2.2 - 2.5 kg. The surface of the heads is dry, with traces of rubbed mold and mucus. The cheese is not waxed; the heads are wrapped in parchment, and factory marks are applied to the wrapper in two opposite corners of the canvas.
Cheeses with a delicate texture and moderately sharp taste include Pikanny, Nemunas, Kaunas, Klaipeda. Unlike Latvian cheese, in order to preserve a moderately pungent taste, these cheeses are paraffinized in adulthood and thereby completely stop the development of mucus; They are not divided into varieties.
Spicy the cheese contains 55% fat, 40% moisture, has the shape of a rectangular block, its weight is 3 - 4 kg. Due to the increased fat content, the consistency of this cheese is the most delicate.
Cheese Nemunas produced with a content of 50% fat and 46% moisture. The cheese is shaped into a low cylinder, its weight is 1.5 - 2 kg.
Kaunas cheese with low fat content (30%) and high moisture content (53%) is produced in the form of a low cylinder. Its taste is slightly sour, with a slight smell of ammonia, and the consistency, like all low-fat cheeses, is somewhat elastic.
Klaipeda cheese contains at least 20 % fat and no more than 56% moisture. The cheese has the shape of a low cylinder, its weight is 3.8 - 5 kg. The taste, smell and consistency are the same as Kaunas cheese.
Soft rennet cheeses
Soft rennet cheeses are a small group by name, which accounts for only about 1% of the total cheese production.
These cheeses have a high moisture content (about 50%), a short ripening period (about 30 days), and a peculiar pungent taste. Soft cheeses are produced in the form of small heads - from 0.2 to 1.5 kg, they are characterized by a large specific surface area. This ratio of the surface of the heads and the cheese mass helps the ripening of the cheese, which occurs under the influence of microflora developing on the surface of the heads.
Soft cheeses are produced using technology that promotes the formation of a soft and delicate consistency. When processing the curd, it is cut into larger cubes than in the production of hard cheeses, and a large cheese grain is obtained that better retains moisture. The curd is not heated again; the cheeses are poured, that is, the grain of cheese is poured into molds and left for self-pressing. After such processing, more whey remains in the cheese mass, and a lot of lactic acid accumulates in the initial stage of ripening.
In mature cheeses, lactic acid must be neutralized, and the cheese mass must acquire slightly alkaline properties. To do this, the development of special types of mold and cheese mucus is stimulated on the surface of the heads. Under the influence of mold, which consumes lactic acid, and cheese mucus, which promotes the release of ammonia, the acidity of the cheese mass decreases, first in the surface layer, and then in the deeper layers of the head. Neutralization of lactic acid in the center of the head is considered the end of cheese ripening.
Soft cheeses do not have a pattern, but a small number of small voids are allowed in them, which are formed during pour molding and must be evenly distributed in the cheese mass.
These cheeses are not paraffinized, since the surface of the heads remains moist throughout the entire ripening period. The heads of ripened cheese are wrapped in parchment and then in foil. Soft cheeses are released for sale without division into varieties.
Depending on the microflora involved in ripening, soft cheeses are divided into three groups:
cheeses ripened with the participation of bacteria that form cheese mucus, - Dorogobuzhsky, Smolensky, Medynsky;
cheeses ripened with mold and mucus, - Snack bar;
cheeses ripened with the participation of mold, - Roquefort, Russian Camembert.
Dorogobuzhsky cheese (45% fat, 50% moisture) has a head shape close to a cube. Heads 500 each - 700 g covered with a soft crust with traces of orange mucus - yellow color. Under the influence of cheese mucus, ammonia is formed on the surface of the cheese heads, which gradually saturates the cheese mass and, neutralizing lactic acid, creates a natural alkaline environment for this cheese. The taste and smell of the cheese are pungent and slightly ammonia. The consistency is delicate, slightly brittle.
Snack bar cheese (50% fat, 55% moisture) has the shape of heads in the form of a low cylinder of 200 - 400 g. The thin crust of the cheese is covered with orange-yellow cheese slime and spots of white or blue mold - Green colour. As a result of the development of mold on the surface of the heads, as well as under the influence of cheese mucus, a specific pungent taste with a mushroom aftertaste is formed in the cheese. The consistency is soft and spreadable.
Roquefort(50% fat, 46% moisture) - one of the most common soft cheeses. It has the shape of a low cylinder of 2.3 - 3 kg. This cheese matures with the participation of a special type of mold. - penicillium roqueforti. This mold, like other types of mold used in cheese making, does not produce bitter or toxic substances, but helps enrich the taste of cheese due to the accumulation of fat breakdown products in it. Mold spores are introduced into milk before it is fermented.
Subsequently, the cheese heads are pierced with long needles to provide access to oxygen in the amount necessary for the development of only beneficial mold. The cheese is considered ripe if the mold is evenly distributed on the cross section of the head in the form of blue-green veins and there are no light areas not affected by mold. Under the influence of mold, the cheese develops a peculiar hot peppery taste. If foreign mold gets in, the taste of the cheese becomes musty.
Russian Camembert (60 % fat, 60% moisture) is released for sale at the age of 4 - 5 days. The cheese is ripened by white mold. When a fluff of white mold appears on the surface of the light heads (approximately on the fourth day of ripening), the cheese is sent for packaging. The finished cheese has a sour-milk taste with a spicy aftertaste, its surface is clean or covered with mycelium (fluff) of white mold. Cheese heads of 130 g each are wrapped in foil and packed in cardboard boxes. The shelf life of fresh cheese is 5 days.
Quality indicators, packaging and storage of cheeses
The quality of cheeses is assessed by taste, smell, consistency and appearance.
Cheese defects include the following.
Bitter taste appears when foreign microflora develops in cheeses and can occur during the processing of milk with a similar defect. Young (insufficiently ripened) cheese is characterized by a slight bitterness; it is formed during the accumulation of peptones - products of the natural breakdown of protein in the initial stage of ripening and disappears as the cheese ripens.
Greasy taste found mainly in cheeses with open dough and is a consequence of the oxidation of milk fat under the influence of atmospheric oxygen.
Ammonia taste and smell are considered a defect for hard rennet cheeses. For semi-hard cheeses (Latvian, Piquant, etc.) this taste and smell are desirable, but to a weak extent. If it is strongly expressed, the cheese is rejected. Cheeses with a rotten, rancid and putrefactive taste are considered defective.
Continuation
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Crumbly consistency characteristic of cheeses with high acidity of the cheese mass.
Itchy consistency(samokol) - this is the most powerful manifestation of crumbly consistency. Instead of eyes, small cracks form in the cheese, and with strong gas formation, the cheese dough ruptures and a cheese fistula forms inside the head.
Belt-like consistency found in cheeses with low acidity; The cheese mass is excessively cohesive and the cheese is difficult to chew.
Lack of drawing is considered a defect for some cheeses, in which the presence of a pattern is provided for by GOST (7616 - 85). Eyes do not form when cheese is ripened in cold cellars and in low-active sourdough. The taste of this cheese is not pronounced enough, the aroma is weak.
Sponge drawing consists of large ocelli located close to one another. This cheese is unattractive in appearance, but its taste can be high. The spongy pattern sometimes turns into a defect - torn pattern if thin, fragile partitions remain between the eyes; This type of cheese crumbles when cut.
Mesh pattern - These are numerous small, irregularly shaped eyes. The defect occurs when there is an excessive release of gas as a result of the development of E. coli in the cheese.
Defects in appearance are deformed heads, cracks in the crust, damaged and weathered crust.
Hard rennet cheeses, in accordance with organoleptic characteristics, are divided into the highest and 1st grades, Russian, Poshekhonsky, and unified cheeses are produced in one grade. From the group of semi-hard cheeses, only Latvian cheese is divided into varieties. Soft cheeses are not divided into varieties.
The cheese variety is determined based on 100 - scoring according to the following indicators:
(in points)
Taste and smell 45
Consistency 25
Figure 10
Appearance 10
Packaging and labeling 5
Depending on the quality of the cheese, a discount is given for each indicator in accordance with the GOST scoring table. The number of points for each indicator is summed up and the type of cheese is determined:
Variety name Overall score Score by taste and
odor rating, no less
Highest…87 - 100 37
1st…75 - 86 -
Cheeses that received a taste and smell rating below 34 points, as well as with foreign impurities in the dough, blurred and swollen (lost shape), affected by subcortical mold, with putrefactive wells and cracks, with deep stripping (more than 2 - 3 cm), with a heavily ripened crust is not allowed for sale. Cheeses that receive a total score of less than 75 points are also classified as non-standard.
Cheeses are packaged in wooden boxes and drums with internal partitions (nests) to protect the product from damage. Each package contains cheeses of the same type, variety and approximately the same age.
Before packing in wooden boxes, Latvian cheese is wrapped in parchment, sub-parchment or wax, and soft cheeses - additionally in aluminum foil.
Processed cheeses are packaged in aluminum foil or polystyrene cups.
Cheeses are stored in warehouses and refrigerators in stacks. Each row of boxes is laid in height with slats to ensure air circulation. A passage 0.8 wide is left between the stacks - 1 m. The ends of the boxes with markings must face the aisle.
The storage temperature at the bases is set depending on the expected shelf life and degree of cheese maturity. Mature cheeses are stored at temperatures from - 2 to - 5° C and relative humidity 85 - 90%; Low temperatures slow down the ripening process and inhibit the growth of mold on cheeses. However, at temperature - At 6° C and below, cheeses freeze, which entails a deterioration in their consistency and taste. The exception is processed cheeses, the quality of which does not deteriorate when frozen once. Unripe cheeses, as well as mature ones intended for short-term storage, are placed in chambers with a temperature of 2 to 8 ° C and a relative humidity of 80 - 85%. In these conditions, it is better to store cheeses unpackaged and on racks - this way they become less moldy.
There are no strictly established shelf life periods for cheeses. After ripening, cheeses from the Dutch group are stored for up to 4 months, and cheeses from the Swiss group - up to 6 months at temperatures from - 2 to - 5° C. At low positive temperatures, shelf life is reduced.
The amount of natural loss of cheese depends on the storage method. When storing cheese on racks, shrinkage is greater than when storing it in. container.
In a store at a temperature of 2 to 8 ° C, hard cheeses can be stored for 15 days, soft - 10 days.
2. Maintaining the quality of confectionery products
Confectionery products - These are products, most of which consist of sugar or another sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits and berries, milk, butter, cocoa beans, nut kernels, flour and other components. These are mainly sweet products, characterized by a pleasant taste and aroma, beautiful appearance, high nutritional value, calorie content and good digestibility.
A variety of confectionery products are divided into two groups: sugary and floury. TO saccharine include fruit and berry products, caramel, dragees, chocolate, cocoa powder, candy, toffee, halva and oriental sweets such as caramel and sweets. TO flour Confectionery products include cookies, gingerbread, waffles, muffins, baba, rolls, flour oriental sweets, cakes, and pastries.
Chocolate products characterized by excellent taste, high calorie content (540 - 560 kcal, or 2260 - 2330 kJ, per 100 g). Thanks to the presence of theobromine and caffeine, chocolate quickly relieves fatigue and improves performance.
Stored chocolate and cocoa powder should be stored in clean, well-ventilated rooms, free of foreign odors, free from barn pests, at a temperature not exceeding 18 ° C and a relative humidity of not more than 75%. Temperature fluctuations should not exceed ± 3° C. With more significant fluctuations, sweating may occur on the surface of the chocolate and, as a result, - the appearance of a grayish coating, which is the smallest crystals of sugar (sugar bloom). Chocolate should not be exposed to direct sunlight. Heating chocolate to a temperature of 26° C or higher causes the cocoa butter to melt, and upon cooling, a grayish coating (fat bloom) may form on the surface due to the release of fat crystals.
Depending on the packaging, availability and nature of the additions, chocolate is stored for 1 to 6 months, and cocoa powder - from 3 to 12 months.
Fruit and berry confectionery products - these are products of processing fruits and berries with the addition of large amounts of sugar (60 - 75%) and other raw materials. Unlike most sugary confectionery products, they have a higher biological value, since their production uses raw materials rich in vitamins, minerals, etc.
Stored fruit and berry products should be stored in clean, well-ventilated areas at a temperature not exceeding 20° C and a relative air humidity not exceeding 75%. Since marshmallows and marmalades are susceptible to drying out, it is recommended to store them at a higher relative humidity (75 - 80%), and unsterilized jam and preserves are stored at a temperature of 10 to 20 ° C to avoid sugaring. It is not allowed to store fruit and berry products together with products that have a specific smell.
Guaranteed shelf life for jam packed in barrels - 9 months, packed in boxes - 6 months, for candied fruits - no more than a year; for marmalade - 2 - 3 months (for the Far North - 6 months); for pastille glue - 1.5, custard - 3 months (for the Far North - 6 months).
Caramel - These are confectionery products made from caramel mass with or without filling.
Storage conditions for caramel are the same as for chocolate. Spoilage of caramel during storage is most often caused by its moisture. In this case, a sticky surface and lumps are formed, the caramel may lose its shape and spread, and caramel with fillings containing fats may acquire an unpleasant taste due to rancidity and greasy fat.
The guaranteed shelf life of caramel products, depending on their composition, surface treatment, the presence or absence of wrapping and the nature of the packaging, ranges from 15 days (for figures) to a year (for candy caramels packaged for the Far North and Arctic regions).
Candy are confectionery products made from one or more candy masses prepared on a sugar basis with various additives.
Packed and stored candy products as well as chocolate and caramel. The shelf life of sweets is from 3 days (for fudge) to 4 months. (for most types of candy coated with chocolate coating, wrapped). The shelf life of the pills is from 25 to 90 days.
Halva is a layered fibrous mass consisting of ground fried oil kernels and thin fibers of churned caramel mass. This is a product with good taste and particularly high nutritional value.
Store halva at a temperature not exceeding 18 ° C and a relative humidity of not more than 70 %. The most common defects in halva that occur during storage are leakage and rancidity of fat, as well as moistening and darkening of the surface layer. The intensity of these processes slows down with decreasing temperature.
Guaranteed shelf life of sesame and chocolate coated halva - 2 months, sesame, shipped to the Arctic and Far North regions, - 6, other types - 1.5 months
Flour confectionery products differ from sugary because their recipe includes flour. These products have high calorie content and digestibility, and are distinguished by their pleasant taste and attractive appearance. The high nutritional value of flour confectionery products is due to the significant content of carbohydrates, fats and proteins. Due to low humidity, most products are valuable food concentrates with a long shelf life.
Storage conditions and periods flour confectionery products depend on their composition: the less moisture and fat they contain, the better the shelf life. During storage, the fats included in the products gradually become rancid and become greasy. These processes occur more intensely in the light with free access of air and high temperature. In a humid room or when there are sharp fluctuations in air temperature, the surface of the product becomes moist, creating conditions for mold to grow. During transportation, due to careless handling, as well as improper storage, products may become deformed or break. The storage temperature of all types of products, with the exception of pastries and cakes, should not exceed 18 ° C. The relative air humidity when storing cookies (biscuits) and gingerbread should be maintained at 70 - 75%, and when storing other types of products - at level 65 - 75 %.
Guaranteed shelf life even within each type of product varies widely. So, for gingerbread they range from 10 to 45 days, for cookies - 3 months, for biscuits - from 1.5 to 6 months. Products such as pastries and cakes (especially cream ones) are products that require urgent sale. Cream products provide an environment favorable for the life of microorganisms. In addition to microorganisms that cause souring, types of microorganisms that cause food poisoning can develop in the cream. In this regard, it is recommended to store cakes and pastries with cream and fruit finishing at a temperature of 0 to 6 ° C. Shelf life for products with butter cream - 36 h, with custard - 6 h, with fruity finish - 3 days. Cakes without cream or fruit finishes, as well as wafer cakes, can be stored for 10 to 30 days.
Oriental sweets - These are products made using a significant amount of nuts, oilseeds, various spices, honey, and raisins. They are characterized by good taste, high nutritional value and are in great demand among the population.
Storage conditions oriental sweets are the same as similar groups of confectionery products. The guaranteed shelf life of oriental sweets is based on their fat and sugar content.
In addition to consumer products, the confectionery industry produces products for children, fortified, dietary, medical.
Keep These products should be manufactured at lower temperatures, which makes it possible to better preserve their quality and for a longer period of time. Thus, the loss of vitamin C from products (sweets and caramels) stored at 0°C is on average 40 - 50% less compared to products stored at a temperature of 18° C. Therefore, if refrigerators are available, it is better to store fortified and children's varieties of confectionery products at a temperature close to 0° C.
Conclusion
Nutrition is one of the basic conditions for human existence, and the problem of nutrition is one of the main problems of human culture. The quantity, quality, range of food products consumed, and the regularity of food intake have a decisive influence on human life in all its manifestations.
Bibliography
Bukhtareva E.F. and others. Commodity research of edible fats, milk and dairy products - M.: “Economy”, 1985.
Gorbatova K.K. Biochemistry of milk and dairy products. M.: "Kolos", 1997.
Kolesnik A.A., Elizarova L.G. Theoretical foundations of merchandising of food products. – M.: Economics, 1990.
Kruglyakov G.N., Kruglyakova G.V. Merchandising of food products: - Textbook. – Rostov-on-Don: “MarT”, 1999.
Chemical composition of Russian food products: Directory / Edited by prof. Skurikhina I.M. and prof. Tutelyana V.A... - M.: DeLi print, 2002.
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The presentation on the topic “Homemade Cheeses” can be downloaded absolutely free on our website. Project subject: Technologies. Colorful slides and illustrations will help you engage your classmates or audience. To view the content, use the player, or if you want to download the report, click on the corresponding text under the player. The presentation contains 10 slide(s).
Presentation slides
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Good afternoon
We present to your attention homemade cheese consisting exclusively of natural products. After all, it’s no secret that homemade products can never compare with store-bought ones. Therefore, we invite you to familiarize yourself with our assortment.
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Advantages of homemade cheese over store-bought cheese
The main advantage of homemade cheese is its naturalness, since the composition uses morning milking milk and rennet, without adding preservatives, so the shelf life is short. Of course, such cheese is not suitable for supply to a store; any retail outlet is interested in profit from sales, and they definitely do not need the risks and possible losses from perishable products. Therefore, in the composition of cheese presented on store shelves, we often see various thickeners, flavors, preservatives, stabilizers and other chemicals, without which it is impossible to ensure a long shelf life and a presentable appearance. What are the benefits of such cheese? Homemade cheese contains many vitamins: B1, A, B6, B2, D and especially B12. Rich in proteins and calcium. The price-quality ratio of homemade cheese will pleasantly surprise you.
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Mozzarella
Mozzarella is an unsalted soft young cheese, in the form of balls, with an ideal neutral taste and a specific structure, due to which it is slightly stretchy, which is ideal for making pizza. It is also used in the recipes of salads, lasagna, dumplings, pastries and desserts. Mozzarella cheese is great as a stand-alone snack that goes perfectly with white wine, berries and olives. The most popular salad with Mozzarella cheese all over the world is considered to be “Caprese”, in which tomatoes, cheese and basil are alternated in thick plates, and olive oil is used as a dressing. Mozzarella is stored in brine for no longer than the time indicated. If you take the product out of the package, it is best to transfer it to a glass container. In this case, the shelf life of the product is only 2 days. In the refrigerator, Mozzarella cheese should be stored on the warmest shelf; the freezer is not suitable for it.
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2. Halloumi
Halloumi is a quick-ripening, semi-hard pickled, delicately spicy cheese with a peculiar sour-milk taste and unusual aroma. It has an elastic structure, so Halloumi is best cut into layers and eaten with bread and vegetables. It has a high melting point and is suitable for frying or grilling. When fried, the cheese does not spread and melts very little, while acquiring an appetizing golden brown crust. Ideal with sweet white wine or cold beer.
Reblochon is a soft cheese with a so-called “washed rind.” The internal consistency of Reblochon is similar to Brie, and the spicy crust adds a very original note to its taste. Reblochon goes perfectly with dry white and red wines and champagne.
3. Reblochon
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4. Ricotta
Riccotta is a dairy product made from whey, which remains in abundance after the preparation of hard cheeses. It has a sweetish taste very similar to cottage cheese, only softer and with the taste of boiled milk. It is used to make tagliatelle (dumplings), added to lasagna, pies, and can be eaten simply as cottage cheese. Ricotta cooks well and forms a wonderful crust. It can be baked with any vegetables and fruits. This product goes well with Provençal herbs and white wine.
Caciotta is a semi-soft cheese with a delicate plastic texture; it melts perfectly and is considered an excellent sandwich cheese. It is served simply fresh, with herbs and olives added.
5. Caciotta
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6. Camembert
Camembert is a soft cheese with superficial white mold. The cheese is creamy, soft, and sometimes even runny. Tender, spicy, sweetish in taste, has the smell of fresh champignons. The main feature of Camembert is its ease of melting. After just a few minutes at room temperature, its center softens and begins to flow. When baked, Camembert quickly melts and softens its taste; it is good for making pies, pizza, hot sandwiches, or simply baking it as a whole piece with herbs or fruit. The creamy-sharp taste of Camembert is emphasized by young red wines.
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Brie is a soft cheese made from cow's milk with white mold; it has a delicate creamy taste with a subtle nutty aroma, which fully reveals itself in adulthood, when it acquires additional spicy notes. By the way, the sharpness of the cheese can be judged by the thickness of the heads - the thinner they are, the sharper the taste. It is usually served with white and red wine, and goes well with champagne. As an appetizer, brie pairs best with melon or green apples, but its flavor is also complemented well by nuts, berries, fresh vegetables and meat dishes. Before serving brie to the table, it must be kept for a while at room temperature, only then its aroma will fully develop and allow you to fully enjoy the exquisite meal.
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Brynza is a cheese, usually white to slightly yellow in color, the taste and smell are fermented milk, moderately salty. The consistency is moderately dense, often hard, slightly brittle, but not crumbly. Bryndza has no crust, the surface is clean, smooth, with traces of sickle. It has proven itself excellent in light vegetable salads. Compared to other hard cheeses, the composition of feta cheese is much better balanced for the benefit of the human body: it contains less fat and more protein.
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Interesting facts about cheese
It is said that Salvador Dali was inspired to create the painting "The Flowing Clock" by Camembert (a soft type of cheese). After eating the cheese, the artist, sitting in front of the unfinished painting, thought about the taste of this cheese. Then the image of “spreading time” came to him. The belief that cheese is the favorite delicacy of mice is a misconception that is imposed on society by various cartoons (for example, “Tom and Jerry”). In fact, rodents do not like foods with strong odors (which cheese is one of), preferring grains and fruits. Queen Victoria of Britain (1837-1901) received a huge disk of Cheddar cheese weighing more than half a ton as a wedding gift. In the UK, a cheese rolling championship is held every year. The production of one kilogram of cheese requires 10 liters of cow or goat milk. In some countries, cheese is made from completely unexpected products, such as sour cream, peas, soy, pork or veal liver, and even iced sugar. According to scientists, the first appearance of cheese dates back to 3000-2800. BC, as it was found in Egyptian pyramids built during this time period. This product is also mentioned in Homer's Odyssey. The ancient Romans and Greeks actively traded cheese.
The initial influence on the taste is exerted by lactic acid, which is formed as a result of microfermentation. As the cheese ripens, the taste of the cheese is influenced by protein substances: peptides, amino acids and other products of higher breakdown (amine nitrogen, ammonia nitrogen, etc.). A major role in the formation of the taste of cheeses is played by volatile fatty acids and carbonyl compounds (aldehydes, ketones), formed during the breakdown of milk sugar, amino acids and partly fat. The consistency of newly formed cheese is rough and rubbery, over time under the influence of the resulting lactic acid and salting of the cheese. The proteins swell and the consistency of the cheese becomes more elastic. With more mature cheese, the dough becomes somewhat brittle. When cheeses ripen, as a result of biochemical reactions, gases are released (CO2, H2, ammonia, O2, N, etc.). In cheeses with high t.v. The formation of the pattern is caused by propionic acid bacteria that ferment milk sugar, lactic acid and lactates. In the production of cheeses with low temperature v.n. flavor-forming bacteria ferment milk sugar with the accumulation of lactic acid, acetaldehyde, CO2, H2. Butyric acid bacteria cause rapid gas formation and swelling of cheeses with the formation of a spongy or ragged pattern.
Classification and assortment of cheeses Prepared by: student gr. PR Vyucheyskaya A.N.
Production and types of cheeses For a number of reasons, there is no single classification of cheese products in the world. Among these reasons are the variety of methods for producing the same cheeses from different manufacturers, and the variety of names for the same cheeses made in different countries. The most widespread and well-known is the French classification - that is what we used. It should be noted that this classification is quite arbitrary and some types of cheese can be quite difficult to attribute to any type.
Blue cheeses with mold, famous representatives: Roquefort, Gorgonzola, Danablu, Fourme d'Ambert, Bleu d'Auvergne, Bleu de Cos, Bleu de Bres Cheeses from goat and sheep's milk, famous representatives: Sainte-Maur, Crottin de Chavignolles, Chevres, Chabishu du Poiteau Processed cheeses famous representatives: Schabziger, sandwich processed cheeses, cheeses for aperitifs, with additives (nuts, spices, paprika)
MAIN REPRESENTATIVES OF UNCOOKED PRESSED CHEESE Edamer Edamer owes its name to the harbor located north of Amsterdam. This Dutch cow's milk cheese was already popular in the 17th century - both in its homeland and in neighboring countries. The taste of this cheese is slightly nutty, and the aroma intensifies as it ripens. Edamer cheese aged for one and a half years is a true gourmet delight. However, the most popular are the unaged versions of Edamer.
Gouda This cheese, like Edamer, is traditionally made from cow's milk in Holland. Gouda is a popular export product and occupies an important place in the country's cheese industry. Goudas got their name from the small port town where they originated. This cheese began to be produced there back in the 6th century. Today, numerous cheese factories around the world make it according to the original Dutch recipe. The taste of Gouda cheese ranges from delicate and soft, nutty, to richly spicy. Basically, this cheese varies in three degrees of maturity: young (2-3 months), medium (6 months), old (at least a year). There is also one and a half year old Gouda - it is hard and very spicy, it is usually used for grating into various dishes.
Cheddar This traditionally English cow's milk cheese is not protected by a trademark and can therefore be made anywhere in the world. Apart from the numerous copies produced around the world, real Cheddar is now produced by several British manufacturers. According to the original recipe, this cheese is wrapped in cloth to age for up to one year. After this, Cheddar cheese acquires a fresh, nutty taste with a sourish-sharp aftertaste.
Cantal Traditionally a French cheese made from cow's milk. Its crust should be of the correct shape and may have a slight smell of the cellar where the cheese was aged. Depending on the aging, the consistency of Cantal cheese varies from elastic to hard, the taste - from fresh to nutty, with a slight hint of herbs. Gourmets will appreciate old Cantal, which has been aged for at least 6 months and has its own special, sharper taste.
Pecorino Pecorino in Italy is the name given to all cheeses made from sheep's milk. The most prominent representatives of this cheese, protected by a special quality mark, are three varieties. Pecorino Romano is a cheese that Roman legionnaires took with them on campaigns back in ancient times. This cheese is made from November to June, matures for 8-12 months and has a fruity flavor. Pecorino Sardo is a Sardinian variant of Pecorino cheese with different ripening periods: young and sweet dolce (after days), well-ripened maturo with a sharp taste with the aroma of meadows and pastures (after 12 months or more). Pecorino Toscano is smaller than other Pecorinos and therefore ripens faster. Many fans prefer the six-month-old Crosta Nera (Black Crust) with the most pronounced taste of this cheese.
Reblochon The name of this French cow's milk cheese comes from the word reblochon - second milk yield. Reblochon cheese has a thin orange rind and matures for two to five weeks. The cheese has a pasty consistency with a walnut aroma. This is a great dessert cheese.
Mimolette A French cheese made from cow's milk, Mimolette was originally made in the Netherlands and later migrated to France, where it has probably been produced since the First World War. Initially, Mimolet cheese was consumed only as a soft cheese (mimou - from the French semi-soft), which did not require long ripening and had a slightly oily consistency with a nutty-fruit aroma. Then it turned out that when ripened from six months to two years, it becomes hard and acquires a special bitterish tint in the fruity flavor.
UNCOOKED PRESSED CHEESE These cheeses have a hard crust and a dense, soft yellow cheese mass. In the process of making uncooked pressed cheese, the resulting cheese mass is scooped out, crushed and placed in molds, where it is pressed to speed up the drainage of the whey. This raw cheese is then briefly dried, removed from the mold and processed in brine. After this, the cheese is placed in large perforated molds to mature. During aging, the cheese is salted from time to time, turned over and brushed. The latter allows you to give the edges a uniform color. Such cheeses ripen slowly, from 1 to 12 months.
BOILED PRESSED CHEESE: characteristics These are large-sized cheeses, with a light rind, a pale yellow cheese mass, most often with holes. Pressed boiled cheeses are made from evening milk, which has been left overnight after milking and mixed with fresh milk the next morning. Further processing involves heating the milk to approximately 30 C degrees and adding rennet. The fermentation process of the cheese mass causes holes to form. After fermentation, the resulting mass is heated to approximately C degrees - this process in professional jargon is called roasting. Only after heating is the cheese mass pressed. This is the main difference between this type of cheese and pressed uncooked cheeses. Among other things, the time of year is also important when making these cheeses. Cheeses made from summer milk are much more flavorful. Cheeses made from winter milk are milder in taste. Most often these cheeses are shaped like a wheel or a circle. Their ripening can last about a year
MAIN REPRESENTATIVES OF BOILED PRESSED CHEESE Emmental Traditionally a French cheese made from cow's milk. It is cut from the very heart of a circle that weighs more than 80 kg. Derivatives of this type of cheese are produced in various countries. Emmental cheese has a fruity and nutty sweetish taste characteristic of hard boiled cheese. This cheese has large holes in its body due to the peculiarities of its manufacturing process.
Parmesan Real Parmesan is traditionally made in Italy from cow's milk. The Italians themselves call this cheese Parmigiano Reggiano, but throughout the world the name Parmesan has been assigned to it. Parmesan cheese was invented in Parma. Today it is also produced in other areas of Italy. Parmesan is made from cows' milk (a mixture of low-fat evening milk and fresh morning milk), whose diet included fresh grass, alfalfa and hay. To prepare for ripening, this cheese is placed in a salt bath for three weeks. The ripening period of Parmesan itself is long - up to 10 years or more. Its sweetish-fruity taste is created by time.
Gruyere This is a classic Swiss hard cheese, invented in the city of Gruyere. This cheese originated back in the 12th century. According to the old tradition, Gruyère cheese is made only from June to September. 400 liters of milk produces 35 kg of cheese. Gruyere matures for 4-8 months and has a fruity, slightly salty taste. Moreover, this cheese can be stored for a year or more, after which it acquires a rich, strong aroma.
Comté A popular French cheese made from cow's milk, which has a special quality mark. Traditionally, Comté cheese is produced from July to September. The cheese is produced in huge wheels weighing up to 55 kg. Conte ripens in 6-9 months. Comte cheese is hard in consistency and has a sweetish taste.
Beaufort French cheese made from cow's milk, protected by a special quality mark, which indicates that the milk for this cheese is taken exclusively from Beaufort cows grazing on high mountain pastures. Beaufort cheese has a rich history - according to legend, it was known and appreciated by the ancient Romans. A standard size Beaufort (40-50 kg) requires at least 500 liters of milk. During the ripening process, the cheese is regularly treated with a brine solution, which leaves a slight trace in the aroma of the ripened Beaufort. Good Beaufort cheese has a fruity taste, with a hint of flowers and meadow herbs.
SOFT CHEESE WITH MOLD RUST: characteristics These cheeses are fatty and soft, covered with a light crust of white mold. The cheese mass is fluid and has a pale yellow color. After thickening the milk using rennet, lactic acid bacteria or a vegetable thickener, the curd is either pressed or fired. Then the cheese is salted and sprayed with a solution of a special fungus. This fungus then grows into a moldy lawn on the wheels of cheese. This creates a crust during the ripening process. To ripen, soft cheeses are placed in a cellar for a period of 2 to 6 weeks. They are round, oval or square in shape.
Brie This French cow's milk cheese, covered with a white moldy crust, has a long history. It was invented in the 7th century at the Abbey of Jouard. This cheese has been loved by kings and rulers for centuries. Brie was called the king of cheeses and a first-class dessert. This cheese was recognized as the winner among other cheeses, none of which could really compete with it. Real Brie cheese refers to several variants of this type of cheese: Brie de Coulommier from the area of Paris, Champagne and Lorraine, as well as Brie de Meaux and Brie de Melun. These Brie varieties are named after the area where they are most common. Brie matures for at least a month and has white edges, with slight traces of yellow and red. Depending on the variety, the taste of this cheese varies from fruity to mushroom. Fresh Brie is sometimes sold under the name Melin Blanc. And for example Melen Bleu - Brie rubbed with wood ash.
Camembert Real Camembert cheese is made from cow's milk in Normandy, France. There are many analogues of real French Camembert cheese produced in the world, but only real Camembert has a special quality mark and special packaging - a round wooden box with a cheese wheel weighing 250 grams, 11 cm in diameter and 3 cm in height. The only traditional true Camembert is called AOC-Camembert de la Norman-die. According to legend, this cheese was invented in 1791 by a peasant woman from the village of Camembert. For a very long time, Camembert eked out a miserable existence as a pale imitation of the older Brie cheese. Only at the end of the 19th century did this cheese take its rightful place, when it received its original wooden packaging and shape. One traditional round of Camembert is made from about two liters of milk from Normandy cows, pouring a ladle into the mold in the old fashioned way and adding salt. Camembert ripens from the edges to the center. During the ripening process, the cheese becomes covered with an edible velvety white mold crust. Since real Camembert cannot be stored for long periods of time, it is often sold slightly unripe. This cheese has a slightly mushroomy and delicate taste. It is soft to the touch and should not crumble when cutting.
SOFT CHEESE WITH WASHED EDGES: characteristics These cheeses are also called red mold, and sometimes piquant. They are distinguished by a specific smell and taste ranging from mild to very sharp. Washing this type of cheese with salt water during the ripening process contributes to the formation of a special crust and specific taste. Washing cheese with brine eliminates the formation of ordinary mold and creates conditions for the formation of red mold. This produces cheese with a smooth and shiny surface, with a crust color ranging from yellow to orange-red depending on the variety. The consistency of the cheese mass is most often yellow and soft. Cheese has a specific taste and smell
Epoisse French cheese made from cow's milk with an intense strong aroma and taste. Epoisse cheese has a long history - Napoleon loved it and was honored at the court of Louis XIV. This cheese matures, as a rule, for 2-3 months or less. During this period it is washed by hand. The most optimal moment of Epoisse ripeness comes at the moment when its red-brown crust almost sags in the middle - then the cheese smells a little like ammonia and has an unusually spicy, strong taste.
Marual According to legend, this French cow's milk cheese was invented by a monk from Marual in 960. The season for making this cheese lasts from summer to winter. Maural cheese matures for three months. During this period, it is regularly turned over and washed in salt water, which prevents white mold from forming and, on the contrary, allows red mold to develop. The pulp of Marual is golden in color, elastic and porous. It has a pungent aroma and taste. The cheese also tastes like fermented fruit.
Livarot This French cow's milk cheese was made back in the 13th century in Normandy, in Livarot. Livaro cheese matures for three months, during which it is regularly immersed in salt water, which gives the cheese rind an orange color. Livaro has a very pungent smell and taste. It is soft to the touch, but its flesh should not spread. A distinctive feature of true Livaro cheese is that along the edges of its orange-red rind is entwined with five thin sedge stems. Nowadays, many producers of this cheese are replacing real plant stems with plastic strips.
Munster The full name of this French cow's milk cheese is Munster-Jerome. According to legend, it was invented by Benedictine monks in the Munster Valley, Alsace. Since the 16th century, Munster has become a popular export item. Real French Munster has a special quality mark. It takes about 5 quarts of milk to produce one pound of real Muenster cheese. It matures for three months in special cellars with very high humidity and temperatures of C degrees. Every two days the cheese is washed in salted water, and sometimes even in champagne, which leads to the formation of red mold on the rind. This cheese is soft, golden-red in color, has a pungent odor and a very pungent taste. Along with ordinary Munster, there is a variety enriched with caraway seeds. Today this cheese is also produced in Germany, Holland and other countries.
Limburger This is a German cow's milk cheese with a piquant, pungent smell and taste. Initially it was made by monks in the Belgian province of Limburg, from where it came to Germany. Limburg cheese matures in two to three months. This cheese has a burgundy rind and light yellow flesh. In terms of taste, it can be compared with Alsatian Munster or Marual.
BLUE CHEESE WITH MOLD: characteristics A distinctive feature of these cheeses is the presence of specks of green-blue mold in the soft cheese mass, which gives the cheese a special, incomparable taste. Most blue cheeses are made from cow's milk. The exception is the famous Roquefort cheese, which is made from sheep's milk. Milk for this type of cheese should curdle at a temperature of 30 C degrees. After this, the cheese mass is carefully shaken out into a mold lined with cloth and covered with a wooden plate. The cheese wheels are then turned from time to time to ensure better drainage of the whey. After one or two weeks, the cheese is removed from the mold and periodically turned over so that the whey continues to drain. This produces an uncooked and unpressed cheese mass, which is then rubbed with salt and pierced with long needles containing mold fungi, which promotes the development of blue-green veins inside the cheese.
Roquefort This French cheese, made from sheep's milk, is the most famous blue cheese in the world. Roquefort cheese matures for at least three months in limestone caves with a special microclimate, where constant low temperatures are maintained at all times of the year and very high levels of humidity. Traditionally, rye bread is used to form blue mold - its mold provokes the growth of blue mold fungi. In order for the cheese to be riddled with this mold, it is pierced with needles - thus mold develops in the resulting channels. As a result, cheese with streaks of green-blue mold is obtained. Roquefort has a special spicy piquant taste and is able to add this piquancy to any dish made with its use.
Gorgonzola Like Roquefort, this Italian cheese made from cow's milk is the most famous blue cheese. It also matures in caves and is riddled with veins of blue-green mold. Gorgonzola cheese matures for two to four months and as it matures it acquires an increasingly sharp and piquant taste.
Danablu This Danish blue cheese is made from cow's milk. This cheese is an industrially produced cheese and its history goes back about 80 years. It was created by Danish cheese makers as an analogue of Roquefort. Danablu cheese matures for two to three months and has a salty, pungent taste.
Fourme d'Ambert French cheese made from cow's milk, which is considered one of the most delicate blue cheeses. Fourme d'Ambert cheese matures for three months and has a spicy piquant aroma and taste.
Bleu d'Auvergne This French blue cheese, marked with a special quality mark, is an analogue of Roquefort. Bleu d'Auvergne cheese has been produced since the 19th century in the Santal mountains from cow's milk of special breeds of cows typical of that area. The cheese matures for three months in a damp cellar. Like any other blue cheese, it is riddled with blue-green veins of mold. The cheese mass of Bleu d'Auvergne is moist, sticky and slightly loose, but should not be crumbly. The cheese has a strong pungent aroma and a spicy, not too salty taste.
Bleu de Causse This cheese is another brother of the famous Roquefort and is marked with a special quality mark. The ripening period of Bleu de Causse lasts from three to six months. During this period, it is stored in special cheese cellars, where a special constant microclimate is maintained. The aroma and taste of Bleu de Causse cheese ranges from pleasantly fresh to spicy.
Bleu de Bresse This French cheese made from cow's milk is not a traditional blue cheese. It can be considered one of the newest varieties, since it first appeared on the market only in the 50s of the 20th century. Bleu de Bresse cheese is made not from fresh milk, but from pasteurized milk. It has a shorter ripening period compared to other cheeses of this type - only two to four weeks. Therefore, the taste of this cheese is milder and not as sharp as that of other blue cheeses.
CHEESE FROM GOAT'S AND SHEEP'S MILK: characteristics Cheeses are white or gray in color with a special characteristic taste that is imparted by goat's or sheep's milk - this is what allows such cheeses to be classified as a separate group. Cheeses of this type are varied - from fresh curd, soft with a white crust to pressed. Cheeses of this type are also known as cheeses with natural edges. To obtain the cheese mass, milk is heated to 30 C degrees. The cheese mass is then cut into large pieces and placed in dry cellars to eliminate excess whey. As a result, the edges of the cheese are slightly wrinkled. Over time, wrinkles become more noticeable and then a bluish-gray mold appears. At first, the fresh, fruity taste of the young cheese intensifies and eventually develops into a very sharp, nutty flavor.
REPRESENTATIVES OF GOAT'S AND SHEEP'S MILK CHEESE Saint Maur This goat's milk cheese is made in Turin, France. It is one of the most popular goat's milk cheeses and is protected by a special quality mark. Saint Maur cheese is black on the outside and white on the inside. It acquires this color due to the fact that during the ripening process it is periodically rolled in wood ash. It ripens within five to six weeks, when the crust becomes covered with mold and the color of the mass gradually changes to gray-blue. Sainte-Maure has a lingering goat's milk aroma, a salty taste and a lemony tang that gets worse over time. The best time to make this cheese is from spring to autumn. Saint Maur is most delicious in the spring.
Crottin de Chavignolles This French goat's milk cheese has the shape of small heads and is protected by a special quality mark. Crottin is French for horse manure. The cheese justifies such an unappetizing name only externally, and then only after aging for four months - then it dries out to small gray heads. Crottin de Chavignolles typically mature for about 14 days and their flavors range from fruity to nutty. The cheese has a slight specific smell of goat's milk.
Chevre is a French cheese made from goat's milk. Its cheese mass is soft and white, but as the cheese matures and ages, it becomes harder. The taste of young Chevre is soft and delicate, and over time it acquires a sharper tart taste. Like other goat's milk cheeses, Chevre cheese has the distinctive aroma and flavor of goat's milk.
Chabichoux du Poitou This French cheese made from goat's milk has been known in the Poitou region since ancient times. The cheese has the shape of a small head and is covered with a bluish-white moldy crust, which turns gray over time. This cheese matures for two to three weeks in a damp cellar. The consistency of Chabichoux du Poiteau is pasty. This cheese tastes strong, with a nutty aroma and a specific smell of goat's milk.
PROCESSED CHEESE: characteristics Cheeses in this group are characterized by a uniform soft consistency, they are often flavored and have a pleasant taste. Processed cheeses are produced by melting pressed cheeses of one or more varieties, with the addition of milk, butter and sour cream. Such cheeses can be simply creamy, without filler, or with various fillers - herbs, spices, nuts and others.
MAIN REPRESENTATIVES OF PROCESSED CHEESE Schabziger (Sap-Sago) This is a Swiss cheese made from cow's milk, made in the canton of Glarus. Schabziger is more like a spice - when it is made, clover is added to milk and therefore it is green in color and has a herbal, salty-sour taste.
Cheeses with fillers (spices, nuts, herbs) Processed cheeses with fillers are produced by a variety of manufacturers by melting hard cheeses and adding various spices, nuts and other fillers. These cheeses come in regular and gourmet varieties. The difference between gourmet processed cheeses is that they are made from high-quality hard cheeses, while regular ones can be made from a variety of cheeses. An example of a gourmet processed cheese is Aper Chic cheese, packed in special small foil molds and decorated with specially prepared nuts, which become soft and go perfectly with the soft processed cheese. Also known as a delicious processed cheese is Saint Julien cheese - packaged not in individual pieces, but in the form of one log with nuts. Processed cheeses are produced in various forms: in the form of a spread (spread), which is spread on sandwiches, in the form of thin plastics and in the form of triangular-shaped pieces. Processed cheese can be either natural or with various flavoring additives - spices, nuts, mushrooms, ham, etc.
