Nutritional value of cheese. Varieties of cheese, composition of cheese, what is cheese useful for
Russian cheese is included in the group of popular varieties among consumers. It can be used to make pizza, sandwiches, mushroom or meat casseroles. How to determine the calorie content of a product?
Nutritional value and vitamin composition
Russian cheese contains a rich chemical composition. The concentration of animal proteins exceeds fish and meat. The cheese of this variety has a large amount of amino acids, they help to resist many viral diseases.
Consider the nutritional value of the product per 100 grams
The nutritional value
Despite the high protein content, Russian cheese is not suitable for dietary nutrition, as it has a high fat content.
Table of vitamin composition in the product, calculation per 100 grams
Russian cheese is rich in microelements and macroelements. Consider the content in 100 grams of the product.
Mineral table
Taste qualities
The flavor of the cheese is traditional, slightly sour, without pronounced outlines. The product belongs to semi-solid grades. The raw material for production is pasteurized milk. In the process of preparation, bacterial starter and a curdling rennet are added to the milk.
The finished product is yellow in color, there are small holes on the cut. High-quality Russian cheese has a high calorie content and fat content.
How to use in diet food?
Russian cheese is not suitable for consumption during the period of active weight loss. You should not get involved in these products with obesity, high calorie content and fat content contribute to the rapid gain of extra pounds. At the same time, this healthy cheese cannot be completely rejected from the diet.
In order not to gain weight, Russian cheese is best consumed in the morning and in very small quantities. The recommended amount is 100-200 grams. The main time period for taking the product is from 8 am to 12 noon. It is during these hours that the metabolism is actively working, which will allow not to postpone the eaten pieces in the hips and stomach.
Experts do not advise to abandon the use of cheese in the diet. Due to its high beneficial properties and rich vitamin composition, it is suitable for breakfast and afternoon snack.
Beneficial features
Russian cheese belongs to the semi-hard form, this quality makes it a universal addition to any dish.
1.3 Chemical composition and nutritional value of cheeses
Based on the established norms of consumption and population, the total volume of production of dairy products and their range are calculated. As the country's population increases, so does the need for milk and dairy products.
Cheese making removes much of the water from the milk, so cheese is a concentrated food product.
Knowledge of the chemical composition of food products makes it possible to judge their biological and nutritional value.
The nutritional value of cheese is determined by the high content in it of the components of food necessary for a person - proteins, milk fat, as well as mineral salts and vitamins. 100 g of full-fat cheese contains 28-30 g of protein, 32-33 g of fat, about 1 g of calcium, 0.8 g of phosphorus and up to 2 g of various salts. In addition, cheese protein in its amino acid composition is one of the most valuable types of protein. It contains all the most important amino acids in almost the same proportions in which they are found in the animal body, including deficient ones - tryptophan, lysine and methionine.
Milk fat is found in cheese mostly in the form of tiny balls, which contributes to its rapid absorption by the body. In addition, among the cleavage products are extractive substances that affect the glands that secrete digestive juices. Therefore, cheese is a highly valuable product in terms of digestibility; cheese proteins are digested by 98.5%; fats - by 96%; carbohydrates - by 97%.
Calcium and phosphorus, which are contained in cheese and are of great importance for building bone tissue and metabolism, are well absorbed by the human body.
Vitamins A, D, E, B1, B2, B3, B6, PP, C pass into cheese from milk.
In terms of calories, cheeses occupy one of the first places among food products: 3580 - 3890 kcal per 1 kg.
1.4 Factors that shape quality and raw materials. Manufacturing processes
The use of various technological schemes of production makes it possible to obtain cheeses of various chemical composition and organoleptic characteristics.
The production process of natural rennet cheeses consists of the following main operations:
Reception and sorting of milk,
Preparing milk for curdling
curdling milk,
clot processing,
cheese ripening,
Cheese finishing.
The main operations affecting the quality of cheese
The quality of cheese depends on the quality of milk, its chemical composition, heat treatment methods.
Milk entering the cheese factory must meet the requirements of GOST.
Depending on the physicochemical and microbiological parameters, milk is divided into two grades.
Milk acceptance
Acceptance of milk begins with an inspection of the state of containers (tanks, flasks), checking the cleanliness of the gasket, the presence and integrity of the seals.
Before opening the flasks, the lids are cleaned, washed or wiped. When opening flasks, bath hatches, tanks, the smell of milk, the presence or absence of foreign odors are determined. Then the milk temperature is determined.
The temperature of the product is measured in opened controlled packaging units, at a depth of 10-20 cm.
Glass thermometers must be framed. The temperature of milk upon receipt at the factory should be no more than 10 ° C.
Milk sampling
The sample is taken from a homogeneous batch of milk. A homogeneous batch is understood as milk from one compartment of a tank, one milk storage tank, and a flask.
The average sample is the part of the product taken from the controlled packaging units of the batch in one dish.
The average sample is a certain part of the average sample, allocated for laboratory analysis.
A packaging unit is considered a flask, a compartment of a tank truck.
Sampling is carried out in the presence of persons responsible for the quality of controlled products, with the exception of cases of milk delivery by rail and water, after checking the condition of the container and the homogeneity of the batch.
When mixing batches, products are sorted into homogeneous batches.
Controlled packaging units are counted on a random basis.
The organoleptic indicators of milk are evaluated for each controlled packaging unit separately.
In case of detection of chemicals, foreign substances in milk, all packaging units of this batch are opened and inspected.
Before taking samples from milk storage containers and tank trucks, milk is mechanically mixed for 3-4 minutes, avoiding strong foaming, overflowing and achieving its complete homogeneity.
Before sampling, the milk from the flasks is mixed with a whorl, moving it up and down 8-10 times. The whorl must have a handle of such length that when the whorl is immersed to the bottom, part of the handle remains underloaded.
From milk delivered in road tanks, samples are taken with a mug with a capacity of 0.5-0.25 l, or a metal tube from each section of the tank separately into a vessel that is clean and rinsed with the test milk.
From the milk delivered in flasks, 5% of the flasks of their total number are taken for control.
Sampling is carried out with a metal tube, immersing it to the bottom of the flask at such a speed that milk enters the tube at the same time as it is immersed. Milk samples are transferred from each monitored site to a clean and rinsed vessel with test milk, and from there, after mixing, an average sample of 500 ml is isolated.
In order to avoid premature pouring out of the tube of a portion of the selected portion of milk, the tube with milk must be held vertically.
After mixing, the average milk sample intended for determining physicochemical and organoleptic parameters is brought to a temperature of 20 ± 2 ° C.
The evaluation of chemical indicators is carried out on the basis of a laboratory study of the average sample of each homogeneous batch.
Determination of the acidity of milk in the average sample
The acidity of milk is expressed in Turner degrees. The titratable acidity of milk is determined by the number of milliliters of a 0.1 n solution of caustic alkali necessary to neutralize 100 ml of milk diluted 2 times with water; phenolphthalein is used as an indicator.
The acidity of freshly squeezed milk ranges from 16-18 ° T. It is caused by the presence of acidic salts and proteins in milk that have acidic properties.
The acidity of milk can decrease with some animal diseases, when milk is diluted with water, and increase if livestock grazed on pastures with acidic grasses.
During storage of milk, acidity increases due to the development of lactic acid bacteria that ferment lactose to lactic acid.
Determination of the density of milk with a hydrometer - lactodensimeter
Density (bulk weight) - the mass of milk at 20 ° C per unit volume.
The relative density of milk is the ratio of the mass of milk at a temperature of +20°C to the mass of water in the same volume at a temperature of +4°C.
The density of milk is one of the indicators characterizing its naturalness. The density of naturally whole milk is in the range of 1.027-1.033 or, as it is customary to express it, in the range of 27-33 degrees lactodensimeter. The density value changes depending on the change in the constituent parts of milk: with an increase in their content (with the exception of fat), the density increases.
When determining the volume of milk in a large container, the net weight of the product is divided by the actual density.
Determination of milk purity group
Determining the purity group of milk is of great importance in assessing the quality of milk. Microorganisms get into milk together with mechanical particles. A large amount of mechanical impurities in milk indicates unsanitary conditions for obtaining, storing or transporting milk. To do this, 250 ml is passed through a special device, a cotton swab is removed from the filter onto a sheet of paper, dried, and the milk purity group is determined by the number of particles retained on the cotton, using a standard.
Determination of the total bacterial contamination of milk by a reductase test with redazurin
The rate of recovery of resazurin or methylene blue in milk is determined by the biochemical activity of microorganisms, different types of which have different reducing ability. The relationship between the duration of discoloration of methylene blue or resazurin and the approximate content of microorganisms in milk has been experimentally established. Therefore, the reductase test is an indirect indicator of the bacterial contamination of milk.
In addition to the general requirements for the quality of milk as a raw material, milk itself must have the biological ability to form a dense clot under the action of rennet.
Cheese suitability of milk
It is determined by conducting additional samples: fermentation and rennet - fermentation.
The fermentation test is carried out by keeping the milk in sterile test tubes in a thermostat at 37-38°C during the day. Milk suitable for cheese making forms a dense even clot. Gas bubbles found in the clot indicate the presence of gas-forming bacteria in the milk. A ruptured clot indicates the presence of peptonizing bacteria. Milk with extraneous microflora is unsuitable for cheese making.
The rennet-fermentation test additionally characterizes milk by its ability to coagulate. It should form a dense, thin, regular rod in the test tube. The presence of gas, a broken clot is unacceptable.
Milk with organoleptic defects is unsuitable or completely unsuitable for processing into cheeses.
Milk after the first days of calving animals (colostrum) is unsuitable, it contains a large amount of albumin, which adversely affects the maturation of cheeses.
Old-fashioned milk should not be used for cheese making. it has a bitter-salty taste and low acidity, which slows down rennet coagulation.
Milk that is stale and with harmful microflora (putrefactive, with E. coli, butyric, gas-forming) is unsuitable for use in cheese making, because its presence can cause a number of defects: putrefactive microorganisms - the breakdown of proteins; coli, butyric and gas-forming bacteria - swelling of cheeses.
Of the microflora of milk in cheese making, lactic streptococci and bacteria are used. With a lack of natural microflora, milk is enriched with the introduction of lactic acid starter cultures (pure cultures).
Maturity of milk
The maturity of milk, which is characterized by its acidity, is determined by the amount of microflora. For Swiss and Soviet cheeses, the acidity of mature milk is 18-20°T, for Hollandsky and Yaroslavl - 17-19°T, for cheddar-type cheeses - 20-22°T, for brine - 20-21°T, for soft cheeses - 22-25°T.
When making cheese from unpasteurized milk, it is kept to reduce the required degree of maturity when cooled to 10 ° C for 12 hours in special baths.
Maturation is subjected to 15% of the total amount of processed milk.
Lactic acid accumulates in milk, which determines the necessary density of the clot when it is coagulated by an enzyme.
Cheese made from insufficiently mature milk with a low content of lactic acid microflora matures more slowly, has a mild taste and pattern.
But during maturation, milk can be enriched with undesirable microflora, so it is advisable to replace the natural maturation of milk with the introduction of bacterial starter cultures from lactic acid cultures into it.
The amount of starter introduced depends on the degree of maturity of the milk used and the type of cheese being produced.
So, when making hard cheeses, from 0.2 to 0.5% of the starter is added, 1.0% of the starter is added to sluggish milk, and 3.0-5.0% of the starter is added to soft cheese.
Milk normalization
The purpose of normalization is to prepare the milk according to the type of cheese being produced, so that its chemical composition meets the requirements of the standard.
Make up a mixture of whole and skimmed milk (according to the content of solids), then check the fat content of the mixture. If the amount of fat is not enough, add milk or cream to the mixture and thus bring the fat content to normal.
Milk pasteurization
Milk pasteurization destroys some harmless microorganisms that interfere with the development of cultural microflora, as well as gas-forming forms of bacteria that can cause swelling of cheeses.
In cheesemaking, instant pasteurization at 72-75°C is used, which provides good quality cheese and is economically beneficial.
Apply and long-term pasteurization at 65°C for 20 minutes. In this case, the natural properties of milk are minimally changed. Long-term pasteurization is carried out in baths.
Milk coloring
Its purpose is to give a pleasant exterior shade to the cheese. For tinting, paints obtained from annatto seeds, stigmas of saffron flowers are used. The paint is injected in an amount of not more than 10 ml per 100 liters of milk.
Adding chemicals to milk
To correct rennet-sluggish milk, calcium chloride is added to it in the amount of 10-15 g per 100 kg of milk.
In cheese, unpasteurized and seeded milk and milk of dubious pasteurization are added potassium nitrate in the amount of 20-30 g per 100 kg of milk. Saltpeter is reduced to nitrites, which are antiseptics and suppress the gas-forming microflora that causes swelling of cheeses. Bacteria ferment lactose to lactic acid, acetic acid, hydrogen and carbon dioxide.
Hydrogen is poorly soluble in water and forms small cavities in the clot, which subsequently leads to swelling of the cheese.
Saltpeter, being reduced to nitrite, releases oxygen, which binds hydrogen and eliminates its harmful effect.
Rennet Preparation
To coagulate milk, you can use rennet - chymosin, which is extracted from abomasum - the fourth compartment of the stomach of ruminants. It is secreted by the glandular cells of the abomasum of dairy calves and lambs, i.e. fed on milk alone.
The abomasum is freed from food debris, pulled from the wide end with a cord, inflated with air and tied tightly from the other end. Hang and dry in a dark room at a temperature of 14-15°C. After drying, it is kept for 3-4 months. Then they are cut off from the ends, freed from the inside of the muscle fibers with a blunt knife and easily incised.
The sourdough is prepared by infusing the abomasum in a 10% aqueous boiled salt solution. You can insist in serum. The finished sourdough is filtered and put into production. Salt salts proteins and enzymes out of solution.
Rennet activity is expressed as the number of parts of milk coagulated by one part of the enzyme at a temperature of 35°C for 40 minutes.
An enzyme is active, 1 part of which coagulates 100,000 parts of milk - 1:100,000.
Rennet in the production of cheese performs 2 functions: the coagulation of fresh milk proteins and the enzymatic breakdown of proteins during cheese maturation.
Rennet coagulation occurs in a slightly acidic medium at pH=6.6, which leads to the fact that calcium salts remain in the clot.
Preparation of bacterial starters
All types of cheese require lactic acid bacteria, which ferment milk sugar and milk nitrates to form lactic acid and other products. Lactic acid gives the cheese a sour taste.
In the formation of the organoleptic properties of cheeses with a high temperature of the second heating, propionic acid bacteria also take part, fermenting part of the lactates with the formation of propionic acid.
The starter is prepared with whole or skimmed milk, which is sterilized at 121±1°C for 15-20 minutes or pasteurized at 95±1°C for 1 hour. For the preparation of secondary and industrial starter cultures, milk is pasteurized at 95±1°C for 30-45 minutes. After pasteurization, the milk is cooled to the fermentation temperature and dairy cultures are introduced into it in the form of a starter or a bacterial preparation in dry or liquid form.
Curdling of milk
Coagulation of milk with rennet is carried out in 2-wall rectangular metal baths with a flat bottom, a whey drain valve and mechanical agitators.
The clotting process takes 15-30 minutes.
When milk is coagulated by rennet, casein coagulates and passes into paracasein, forming a dense clot called calier.
Determination of clot readiness
The readiness of calle is judged by its density, which depends on the duration of clotting, the amount of enzyme, temperature, milk composition, its acidity and the content of calcium salts in it.
Density is determined by the nature of the fracture. The kink obtained by pressing the fingers on the raised clot should be smooth with even edges.
To determine the density of calli, there is a device that shows the numerical expression of density.
Curd processing: cutting, mixing and setting the curd
Curd processing is the main process in the production of cheese; all further changes that occur during ripening depend on it. As a result of processing the clot, cheese grains are obtained.
The clot is cut into pieces: first, the cheese mass is cut with a grate with vertically, then horizontally arranged strings, then - across the tub - with a knife or a grate with a vertical arrangement of strings.
Thus, the mass is cut into separate cubes. Next comes the setting of the grain. Depending on the type of cheese, large pieces of the clot are crushed into small pieces of various sizes. Each piece is called a grain. The smaller the grain, the more whey will stand out and the cheese mass will be drier.
The developed cheese mass is carefully kneaded with a cheese shovel, and then with cheese rake breaker. The secreted serum is removed.
During processing, the clot is divided into two phases:
1 - dense, which includes milk protein and fat;
2 - liquid - whey containing most of the milk sugar, milk salts, a small amount of protein and some fat.
For better separation of whey, the crushed cheese mass is reheated 2-8°C above the curd mass curdling temperature. The choice of temperature depends on the fat content of the cheese being produced: for lean cheeses, the temperature rises by 1-2°C, for fatty cheeses - by 6-8°C. The heating steam is fed into a steam jacket or, having drained a part of the whey, it is heated up, then poured into the bath again. Heating lasts 15-20 minutes, with continuous kneading of the mass.
There are two heating temperatures: low - 38-42°C and high - 50-56°C.
In the production of soft cheeses, the 2nd heating is not performed. The higher the temperature of the 2nd heating, the more the grain will dehydrate and the less moist the cheese will be.
The degree of readiness of raw grains is determined by the elasticity and stickiness of the grains to the touch - squeezed in the hand, or squeezed with teeth.
The finished grain must be elastic and, after squeezing, take its original shape.
Cheese molding
The purpose of molding is to unite the grains into a monolith, give the cheese a certain shape and isolate excess whey. The shape affects the ripening process and shrinkage during storage.
State standards provide for a specific form for each type of cheese.
Forms are made of hard low-porous wood, stainless steel, plastic.
They are spherical, rectangular in the form of bars, low and high cylinders, truncated cones, etc.
Forms are also perforated and without a bottom - so that the whey can drain as quickly as possible until the cheese has cooled. The mold is also preliminarily washed with hot water, because when the temperature drops, the surface of the mass cools quickly, as a result, cracks may appear in the crust, which leads to infection of the cheese with molds. There are 2 molding methods:
a) from the reservoir - when the cheese mass is molded in the bath where all operations were performed; cheese mass is pressed in the same bath, collecting the entire mass with a scraper, and then with a special board with holes to one end of the bath. The board is fixed at a certain distance from the opposite wall. Start pressing with the help of iron lattice frames. Then the layer is cut into pieces of equal size. After that, the cheese mass is molded.
b) in bulk - when scattered grains are poured into molds, which are compacted in them after whey drains.
Primary marking
When molding cheeses, they are marked by pressing blue-black colored casein numbers into the cheese dough, imprints of metal numbers.
Cheese pressing
Depending on the pressing methods, cheeses are divided into self-pressing and pressed. In self-pressing cheeses, pressing is carried out under the weight of its own mass. The cheese mass is placed in a bag, then in a mold; serum drains.
In the second case, external pressure is applied: a load presses on the cheese and displaces the whey; Our most common are vertical pneumatic presses.
After pressing, the cheese takes on a given shape.
The end of the whey release indicates the completion of the pressing process.
The formed influxes are cut off from the cheese.
Cheese Ambassador
The purpose of salting is to give the cheese a salty familiar taste.
Salting affects the structure, consistency and quality of the product. Salt slows down the development of gas-forming bacteria.
Salting cheese is carried out differently:
1) clot ambassador in the bath;
2) salting of cheese mass during molding;
3) curing molded cheeses (dry salt, salt grounds and brine).
When salting with dry salt and salt grounds, they repeatedly process the surface of the cheese. Salt on the surface dissolves, diffuses into the thickness of the cheese.
When processing with brine, a salt solution is first prepared; the molded cheese is transferred to the brine.
The best way is salting with a circulating brine of 18-20% concentration at a temperature of 8-12°C.
Salting is carried out from a day to several weeks (Swiss cheese).
Only one layer of fresh cheeses should float freely in the brine to avoid warping.
Cheese maturation
Cheese maturation is a complex process during which the constituent parts of cheese change in their physicochemical and organoleptic properties.
Microflora plays a major role in the maturation of cheeses. The components are changed under the influence of bacterial exoenzymes and, to some extent, under the action of endoenzymes released after cell death. The nature, volume of microflora and the intensification of microbiological processes during the processing of the cheese mass in the cheese factory affect the microbiological processes occurring in the cheese during its maturation. So, milk sugar, lactose, is fermented with the formation of lactic acid as a result of the vital activity of lactic acid bacteria.
Lactic acid in the process of ripening cheese splits off calcium from paracasein, forms calcium lactate with it, and polylactates with casein amino groups. Other acids, entering into compounds with the breakdown products of proteins, reduce the acidity of the cheese.
During the fermentation of milk sugar, succinic, formic acids, alcohol, acetone and gases are also formed, which affect the taste and aroma of cheese.
Lactic acid decomposes during the ripening of cheese, also forming aromatic and flavoring substances.
Cheese care
Cheese care during the ripening process consists in creating a certain temperature and humidity regime in the cellar, turning, grinding, periodic washing and maintaining the necessary hygienic conditions.
In the first period (salting period), most cheeses require a temperature of 8-12°C and a relative humidity of 92-95%.
The third ripening period is at a temperature of 10-12°C (for soft cheeses and Cheddar - 6-8°C) and relative humidity of 87-90%. end of maturation.
Cheese ripening takes place on racks, in containers, in stacks on mobile platforms, on shelves - mobile hanging racks. Turning cheeses at the beginning of ripening is carried out once or twice a week to prevent deformation of the heads. Rotating racks are used to turn cheeses. Hard rennet cheeses are periodically washed in raw-washing machines and then dried on racks.
Waxing of cheeses
After putting a sufficiently dense, dry and smooth rind on the cheeses, they are waxed to minimize, remove moisture, and develop microbiological processes on the rind.
Paraffin alloy must be harmless to health, odorless and tasteless, must not be brittle, sticky.
Cheese labeling
A production mark is applied to each cheese, which has its own shape for each group of cheeses and their fat content.
The brand is applied with harmless paint. The production mark indicates the content of fat in dry matter, the number of the plant, the abbreviated name of the region, region, republic in which the plant is located.
Packaging of cheeses in films
The production of cheeses in polymer films is growing from year to year. Polymeric films are used in the production of becrusted cheeses.
Cheese packaging
For each type of cheese, a certain container and its marking are provided by the standard. Cheeses are packed in plank boxes, wooden drums and other containers approved for packaging cheeses in accordance with the current state standards. Cheeses of the same type, variety and production are placed in each packaging unit.
Some cheeses are wrapped in paper, cellophane or foil before being packed in containers, placed in cans or films.
Pickled cheeses are packed in barrels and filled with brine.
Processed cheeses are packaged in aluminum foil, polystyrene cups, boxes, aluminum pipes and placed in corrugated cardboard boxes.
Cheese storage
In cheese storages, the temperature must be maintained not lower than - 5 ° C and relative humidity of 85-90%.
The optimal storage conditions for most cheeses are 0±2°C and 80-85% relative humidity.
Dutch type cheeses are stored in boxes. Small cheeses - in containers, pickled cheeses - in barrels.
Cheese transportation
Cheeses are transported by rail, water, and road. Transportation of cheeses by rail is carried out in isothermal wagons with a temperature inside the wagon not lower than 2°С and not higher than 8°С. In the carriages, cheeses of the Swiss and Soviet type are placed on racks, other types of cheeses are placed in boxes in stacks with a distance of 15-20 cm from the end walls.
When cheese is transported by water, the boxes are tied together with wire or steel tape.
1.5 Quality requirements for cheeses
1.Technical requirements
1. Cheeses must be produced in accordance with the requirements of this standard according to the technical instructions, in compliance with the sanitary rules approved in the prescribed manner.
2. For the production of cheeses, the following raw materials and basic materials should be used:
harvested cow's milk that meets the requirements for milk for cheese making;
cream and skimmed milk obtained from cow's milk that meets the requirements for milk for cheese making;
bacterial starter and bacterial preparations, biological preparation and hydrolyzed bacterial starter according to normative and technical documentation;
milk-clotting enzyme preparations approved for use by the Ministry of Health of the Russian Federation;
edible salt according to GOST 13830 - 84, not lower than the first grade, ground, non-iodized, for salting in grain not lower than the Extra grade;
potassium nitrate - according to GOST 4217 - 77;
technical potassium nitrate - according to GOST 19790 - 74, grades A, B, C of the highest quality category;
sodium nitrate - according to GOST 4168 - 79;
technical calcium chloride - according to GOST 450 - 77, not lower than the first grade;
calcium chloride;
calcium chloride 2-water according to GOST 4161 - 77;
compositions for coating the surface of cheeses, polymer films approved for use by the Ministry of Health of the Russian Federation for these purposes.
2. Cheeses must be produced for sale at the age of, days, not less than:
Estonian - 30
Kostroma - 45
dutch slab, Yaroslavl
Uglich, Latvian - 60
dutch round, steppe - 75
Soviet - 90
Altai - 120
Swiss - 180
It is allowed to produce for sale Dutch round, Dutch square cheeses aged at least 45 days, produced using an increased dose of leaven and having received a total score of organoleptic quality indicators of at least 91 points. The age of cheese is determined from the date of production.
The ecological properties of the product, but, nevertheless, it is the totality of all consumer properties of a cosmetic product that determines its beneficial effect. 1.5 Factors that shape and maintain the quality of body care cosmetics Factors that shape the quality of beauty products include the planning and formulation of a cosmetic product; raw materials used in...
Content
- Characteristics of cheeses
Usefulness of cheeses
The nutritional value
Classification
Cheeses using molds from the genus Penicillium
Cheeses under the influence of smoking
Shelf life of cheese
Numbers in cheese
- Characteristics of cheeses
Usually the cheese is light yellow in color, it happens both with eyes and without them.
The nutritional and biological value of cheese is due to the high content of milk protein and calcium in it, the presence of essential amino acids, fatty and other organic acids, vitamins, mineral salts and trace elements necessary for the human body.
Cheeses have a high biological value, primarily due to the content of all essential amino acids in proteins in sufficient quantities.
Cheese proteins are almost completely absorbed in the human gastrointestinal tract (their digestion coefficient is 95%), which is explained by the significant breakdown of casein during the ripening of the product.
Most cheeses contain a high amount of milk fat (more than 20%), which significantly enriches the taste of the product, as it has the most pleasant taste (creamy) range among other fats.
In addition, during maturation, under the action of microbial lipases, fat is broken down with the accumulation of volatile fatty acids (butyric, caproic, caprylic), which are involved in the formation of the aroma of cheeses.
It should be noted that cheese lipids (triglycerides, phospholipids, etc.) are present in the product in an emulsified form, which increases their digestibility in the human body.
Cheeses are extremely rich in calcium salts, the amount of which is 600-1100 mg per 100 g of the product. Cheese is especially useful for children who need this mineral element.
The content of fat-soluble vitamins A and E in cheese is related to the amount of fat in the product, and the content of water-soluble vitamins is related to the activity of biosynthesis of starter microorganisms. The finished cheese contains an increased (compared to milk) amount of riboflavin, folic acid, vitamin B6 and B12.
The energy value of cheeses is quite high due to the significant content of fat and protein and is 200-400 kcal (840-1680 kJ) per 100 g of product.
It should be noted the high taste value of cheese, however, its organoleptic characteristics are more influenced by the properties of the milk used. So, cheeses made from sheep's milk have a sharper taste and a specific smell compared to cheeses made from cow's milk.
The typical cheese taste and aroma of cheeses is determined by a complex of various aromatic substances (fatty acids, carbonyl compounds, amines, etc.) formed as a result of biochemical transformations of the components of the cheese mass during maturation. All these chemical compounds are involved in varying degrees in creating the aroma of cheeses: some play a more important role, others less important, representing only the cheese background.
The consistency of cheeses, due to the increased moisture-holding capacity of the cheese mass, is quite dense and plastic.
Cheeses are noted for their quality stability, that is, they are able to retain their high organoleptic properties (taste, aroma, texture) for a relatively long time.
As you know, cheeses, in terms of water activity (aw), are products with an intermediate moisture content (aw) of cheeses is 0.82-0.96, which explains their ability to resist the effects of undesirable microorganisms, chemical processes of lipid oxidation and other types of spoilage. Thus, the minimum value of aw required for the growth of most microorganisms (Pseudomonas, Escherichia, Proteus, etc.) is 0.95-0.98 (with the exception of staphylococci - 0.86).
Cheese can be used both as a snack and for dessert. It goes especially well with wine.
- Health benefits of cheese
For example, vegetables and fruits containing a lot of vitamin C are just a panacea for starting colds. And fish and seaweed are good for the prevention of thyroid diseases.
It turns out that cream cheeses are fighters for human health. They contain a huge number of useful elements. Nutritionists recommend including cheeses in the diet of every person, especially people who lead an active, energetic lifestyle.
Cream cheese is made from milk. Cheese is a versatile product. It “absorbs” absolutely all the most useful components of milk and, most importantly, contains them in a concentrated form. Cheese is rich in proteins and mineral salts, especially important for children, adolescents, pregnant women and nursing mothers. Cheeses are recommended for patients with tuberculosis, as well as for fractures.
But cheese should not be regarded as a panacea for all diseases. And in general, cheese is different for cheese. There are three main types: soft cheeses, hard large and hard small cheeses.
Hard large cheeses have a delicate aroma, a sweetish aftertaste. This species is characterized by large cheese "holes". Hard large cheeses are served for breakfast, lunch and dinner. They are not contraindicated even for babies under 1.5 years old. Of the most common cheeses, Swiss cheese belongs to this group.
Dutch, Kostroma and other similar cheeses belong to the group of hard small cheeses. Their distinctive features are round or oval "holes", as well as pronounced spicy taste and aroma. These cheeses are only suitable for breakfast. And they are not recommended for children under two years of age.
Soft cheeses, respectively, have a soft texture, they can be spread. But this is not the only difference. For example, the well-known Roquefort is characterized by a sharp taste and ammonia smell. This is a legendary cheese, whose history goes back several hundred years to France. It was made exclusively from sheep's milk (now this recipe is not respected). The entire thickness of the cheese is permeated with layers of bluish-green mold, which is specially introduced during its development. Soft cheeses, due to their sharp taste, stimulate the appetite, so they are good before lunch and dinner.
So, it is worth remembering that a miracle product - cheese - is not useful for everyone. Nutritionists do not recommend eating spicy cheeses in large quantities in case of stomach diseases, in particular, peptic ulcer and gastritis, hypertension.
But still, cheese has much more benefits. Its regular use has a positive effect on vision, skin condition, takes part in metabolism, regulates growth processes.
There are also masks using cheese that tone and rejuvenate the skin. For example, half of processed cheese, a little ripe melon pulp, a spoonful of honey, lemon juice and a glass of water. Everything must be mixed until a homogeneous consistency is obtained, applied to the skin for half an hour, and then removed with a swab dipped in warm milk. Next, rinse with warm water. Cheese masks are effective even for burns.
But cheese is "strong" not only for the "struggle" for beauty. Here is another "recipe". It will be of interest to hypotensive patients, people with low blood pressure. For breakfast, you need to drink a cup of coffee and eat a sandwich with butter and rennet cheese. The pressure will normalize and you will feel good all day long.
- The nutritional value
- Cheese classification
Rolling method:
A) Rennet (the process of making such cheeses uses rennet to coagulate proteins);
B) Sour-milk (in the process of making such cheeses, lactic acid is used to coagulate proteins, which is formed during the addition of lactic acid starters to milk).
By production method:
A) solid;
B) Semi-solid;
B) soft;
D) brine;
D) melted.
In addition, after cooking, some cheeses are subjected to additional processing in the form of smoking or edible molds are added directly during cooking, after which they are either covered with a moldy crust or pierced with blue-green mold from the inside.
Rennet cheeses
According to the production technology, they are divided into hard, soft, brine and processed (melted).
Rennet (rennin, aka chymosin) is a digestive enzyme of animal origin, which is isolated from the stomachs of calves (the calves are killed). The age of such calves is usually no more than 10 days. Rennet is used to curdle milk and make cheeses. However, there are ethical cheeses - without the use of rennet, on a bacterial sourdough or Chymax product.
SOLID
- Swiss type - cheeses are cylindrical in shape, have large rounded eyes, sweetish-spicy taste; mass fraction of fat - 50% on dry matter (Swiss, Soviet, Altai, Moscow);
- Dutch type - cheeses are round, flattened, oval, have small eyes, sharp, slightly sour taste; mass fraction of fat - 45% on dry matter (Kostroma, Yaroslavl, Dutch);
- type of mountain grater - used in grated form, used as a seasoning (Gornoaltaysky, Caucasian);
- type of cheddar - it has the shape of a cylinder, there are no eyes, the texture is soft; mass fraction of fat - 50%, slightly sour taste (cheddar, black Altai);
- Russian type - cylindrical shape, delicate texture, mass fraction of fat - 50% (Russian);
- smoked cheeses - mass fraction of fat - 55%, have the taste of smoking (Russian);
- semi-hard cheeses - without eyes, mass fraction of fat - 20, 30, 45% (Latvian, Lithuanian, Kaunas, etc.);
- type Uglichsky - has the form of a bar, the crust is soft, the mass fraction of fat is 45% (Uglichsky).
SOFT
- Dorogobuzh type - they have a coating of mucus on the crust, there are no eyes, the mass fraction of fat is 45% (Dorogobuzh, Medynsky, Dorozhny, Kalininsky, etc.);
- Camembert type - in shape - a cylinder weighing 130 g, on the surface there is a white coating of mold, the mass fraction of fat is 60%, with a pleasant aftertaste of champignons (Russian Camembert);
- Smolensky type - a cylinder, weighing 0.8-1.2 kg, spots of dried mucus on the crust, mass fraction of fat - 45% (Okhotnichiy, Smolensky, Zakusochny);
- Roquefort type - the cheese is riddled with blue-green mold, the shape is a cylinder of 2-3.5 kg, the mass fraction of fat is 45% (Roquefort).
BRINE CHEESES
Their main difference is that they ripen and are stored in brine, do not have a crust, small eyes of various shapes, dough is brittle, the mass fraction of fat is 40-45%, salt is 7% (Ossetian, suluguni, cheese, etc.) . Pickled cheeses are divided into soft and hard.
fermented milk
Sour-milk natural cheeses. Sour-milk cheeses are made from skimmed milk fermented with lactic sourdough. After maturation (1-1.5 months) mixed with salt and spices. The cheese mass is dried and molded. The cheese has no pattern. The most common sour-milk cheese Green grater.
Cheeses are divided into grater (green cheese), cottage cheese and cottage cheese non-ripening.
PROCESSED (MELTED) cheeses are produced by melting rennet sour-milk natural cheeses with the addition of cottage cheese, sour cream, milk, butter, spices and fillers (cocoa powder, coffee, vanillin, etc.).
Processed cheeses are sweet, spreadable, sausage, canned, with mushrooms, with onions and elite, very expensive varieties with salmon, walnuts.
Processed cheeses, being a product of secondary processing, packed in foil or sealed packages, have a longer shelf life and are less sensitive to temperature changes. This allows you to increase the selling season of processed cheeses and the areas of its distribution.
- Types of cheeses using molds from the genus Penicillium
Blue cheeses - a group of cheeses that have a green-bluish color of the cheese mass, which is given to it by noble mold mycelium (special molds of the Penicillium genus, for example Penicillium roqueforti or Penicillium glaucum).
According to legend, blue cheeses owe their birth to the love interest of a young shepherd who, upon meeting a random stranger, experienced a serious passion, forgetting about dinner. The cheese left by him in a limestone cave is overgrown with mold. This sad circumstance did not prevent the lover from later eating the apparently spoiled cheese and finding its taste pleasant.
For the preparation of these cheeses, the curd mass is seeded with mold spores and long needles or in other ways, air channels are made inside the cheese mass before ripening. Air allows blue mold to develop inside the cheese.
Mold gives these cheeses a special spicy flavor.
Among the well-known cheeses of this group, there are such varieties as: Roquefort, Gorgonzola, Cambozola, Danablue, Tuyere d "Amber, Dor Blue, Stilton, Saint-Agur, Parsifal, Bergader, Bavarian blue cheese.
Roquefort (fr. Roquefort) - a variety of French cheese related to blue cheeses
"Roquefort", recognized as real, is made in only one place - south of the Massif Central in the historic province of Rouergue in France. In this area, where sheep breeding is widespread, the technology of ripening sheep cheese in lime grottoes was born, thanks to which a blubber is formed inside the cheese.
etc.................
Cheese belongs to food products with high nutritional, biological and energy value, and is an indispensable and indispensable component of the human diet.
The most nutritionally valuable components of milk are concentrated in the cheese, which form specific flavoring and aromatic compounds from them during maturation, as well as forming a wide range of BAS (biologically active substances) - oligopeptides, antibacterial substances, enzymes and others.
Due to the presence in cheese of microorganisms useful for humans, cheese has dietary and therapeutic and prophylactic properties.
Cheese is a protein product. Cheese proteins include the whole complex of amino acids necessary for a person, including essential ones, which are not synthesized in the human body, but come with food. Compared with the standard - chicken protein - limiting amino acids in cheeses are methionine and cystine, amino acid score. is - from 89 to 93%.
Hard pressed cheeses are the richest in proteins, cheese is the richest source of calcium, well absorbed by humans. Rich in cheese and phosphorus. To eat 100 grams of cheese means that it satisfies the need for Ca 30-100% in phosphorus 20-55%.
Cheese classification
- Group 1 - hard pressed rennet cheeses
- Group 2 - soft pressed rennet cheeses
- Group 3 - processed and processed cheeses
Subgroups:
subgroup 1. With a high temperature of the 2nd heating
(milk K = up to -20)
swiss 50%(uh)
Kuban - Soviet 50%
Carpathian
Altai 50%
Ukrainian sbrinz
Moscow 50%
grater gruyere (greyer)
subgroup 2. With low temperature of the 2nd heating.
maturing with the participation of lactic acid bacteria
(Edamic) Dutch
squared 45%
Uglich
dutch round 50%
Estonian
dutch midget 50%
northern
(gouda) - Kostroma
stanislavsky
Poshekhonskiy
Dniester
Lithuanian
Yaroslavl
maturing with the participation of lactic acid bacteria and microflora of cheese mucus.
(Limburgish) Latvian 50%
Kaunas Medinian
(brik) Volga
Klaipeda (Romadur)
spicy, pecorino
rambinas, tilsit
ripening with the participation of lactic acid bacteria and with a high level of lactic acid process (cheddarization of the cheese mass). Milk K=22 T-and more
cheddar 50%,
pumping
Russian 50%
cheeses ripening in brine - suluguni, feta cheese, etc.
- 2 group of soft cheeses are divided into:
- 1. rennet cheeses
- 2. rennet cheeses
- 3. acidic cheeses
Rennet-acid soft cheeses
creamy
home
Belorussian
Klinkovsky
Cherkasy
Rennet soft cheeses
without maturation, produced with the participation of lactic acid bacteria
Gelendzhik
Ostankino
amateur fresh
produced and ripened with the participation of lactic acid bacteria and surface white mold
Russian camembert, brie
white dessert
produce and mature with the participation of lactic acid bacteria, white mold microflora of cheese slime
Smolensk (Munster)
amateur mature
produce and mature with the participation of lactic acid bacteria and the surface microflora of cheese slime
dorogobuzhsky
road
Kalinin
Pyatigorsk
development and maturation with the participation of lactic acid bacteria and blue mold that develops in the cheese dough with air access (Penicilium roqueforti)
Roquefort from sheep and cow's milk
large roquefort (gorgondola), blue cheese (stilton)
Acid soft cheeses (without maturation)
Adyghe
Belorussian
wedge
Technology of natural cheeses.
The technology of natural cheeses includes four main stages of the production process:
Sorting of milk upon acceptance and its preparation for rennet coagulation.
Rennet coagulation of milk treatment of curd and curd in a cheese bath.
Shaping, pressing and salting cheese.
Cheese maturation and how to care for it.
Consider all the stages and technological methods at each stage of production.
1. Milk as a raw material for cheese production.
High requirements are imposed on the quality of milk in cheesemaking, because. good cheese can only be made from good milk that fully meets the requirements of GOST 13264-70, according to which the quality indicators should be as follows:
titratable acidity 16-19gr.T
according to the reductase test - not lower than the 3rd class
according to rennet - fermentation test - not lower than the 2nd class
somatic cells - no more than 500 thousand / cm. cubed
Milk should not contain inhibitors of microflora development. The degree of purity is not lower than the 3rd group. First grade.
The quality of milk in cheesemaking is characterized by the term “rawness”, i.e. a comprehensive assessment of quality by organoleptic, chemical, physico-chemical, biological and sanitary-hygienic indicators.
According to organoleptic indicators, milk should have a clean, fresh, natural milky taste and smell, normal consistency, without protein flakes, color - from white to slightly creamy.
It is not allowed to accept milk with pungent odors of petroleum products, chemicals, manure, silage, musty, bitter, rancid, as the carriers of these defects are proteins and fat, and cheese is a concentrated protein-fat product.
The density of milk must not be lower than 1028 kg/m3 (1.028 degrees hydrometer).
Bacterial contamination of milk is assessed by a microbiologist using a reductase test with methylene blue. This sample characterizes the total number of microorganisms in milk, it is determined once every 10 days from each milk supplier.
Method: 10 ml is poured into a test tube. milk, add 0.5 ml. methylene blue solution, mix and put the test tube in a reducer with a water temperature of 35-40 ° C. Monitor the discoloration time, set the class of microbial contamination by time.
But one reductase test in cheesemaking is not enough, therefore, a qualitative analysis of the microflora composition is carried out according to fermentation and rennet-fermentation samples, showing the presence of gas-forming microorganisms (quality test).
Fermentation test (fermentation test)
About 20 ml are poured into test tubes. milk, closed with cotton plugs and placed in a thermostat at a temperature of 37-38 ° C for 24 hours. After 12 hours, the samples are examined. Coagulation rate and clot characteristics evaluate the quality of milk for cheese.
After 24 hours, the samples are examined again and the milk is assigned to one of four classes. Milk of the 1st and 2nd classes is suitable for determination. The fermentation sample is determined by the factory laboratory from each milk supplier on a daily basis.
Rennet-fermentation test.
Milk is coagulated - with rennet and according to the rate of clot formation and its characteristics, the class of milk for cheese making is estimated.
About 30 ml is poured into wide test tubes. milk, add 1 ml to each test tube. rennet solution, mix well and place and place for 12 hours. in a water bath or a thermostat at a temperature of 37-40 ° C. Benign milk coagulates - within 20 minutes. and after 12 hours. gives a homogeneous dense clot with a transparent serum. After 12 hours, the samples are examined and the milk is assigned to one of the 3 classes.
Milk of the 1st and 2nd classes is suitable for cheese making. The rennet-fermentation sample is determined by a laboratory assistant from each bath, but these are all indirect samples, because the milk is already being processed in the bath, so the master takes control of the brews where unsuitable milk is found in order to apply a series of measures to correct possible defects.
Usually craftsmen and laboratory assistants use an accelerated rennet sample, also from each cheese-making bath. Pour 10 ml into a test tube. milk from the bath is heated to 35 ° C and 2 ml are added. rennet solution with a concentration of 0.03%. Coagulation of good milk occurs within 10-15 minutes. If the duration of clotting exceeds 15 minutes, then the milk is called rennet-sluggish, there are several technological methods for correcting the lethargy of milk (introducing a starter, activating the starter, changing the clot processing parameter).
More stringent requirements for the quality of milk are presented in GOST 13264 - 88 for harvested milk. According to this GOST, milk is evaluated for the production of baby food products, and in a number of regions of Russia for cheese making, GOST has been adopted, but not universally enforced. Milk is evaluated according to the highest and 1st grade. This GOST additionally introduced an assessment of the fermentation sample, the content of spores of butyric bacteria. For milk of the first grade, more stringent requirements are imposed on the number of somatic cells.
Abroad (Finland), the requirements for milk quality are much higher - the total number of bacteria in milk for the production of Dutch (Eden) cheese is allowed 1000-100,000 per 1 cm 3, the number of spores of butyric bacteria is not more than 1 cell per 100 cm 3.
We can safely say that cheese is a universal product. It can be eaten separately, with bread, added to various dishes, soup is made from cheese and, of course, it is impossible to imagine pizza without it. In terms of its nutritional properties, cheese is practically not inferior to meat, which is why it is an integral part of a vegetarian diet. There are a huge number of different types of cheese, they all differ in fat content, composition and taste. It is the composition of the cheese that determines its type, variety and taste. Let's talk about what this popular product is made of. So, for starters, let's look at what cheese is generally made of.
What is cheese made from?
- Milk. Milk is the main and most important ingredient of any cheese. Indeed, even according to legend, cheese appeared when milk was forgotten in one of the caves, and when they arrived, they found the first analogue of cheese. Today, cheese is made from the milk of cows, goats, sheep, and sometimes from combinations of milk from different animals. Depending on the content of milk, cheese differs in its fat content.
- Leaven. The characteristics of this or that cheese differ in the use of one or another sourdough. It allows the cheese to ripen, giving a special taste to this product. To date, lactic acid bacteria, and sometimes propionic acid bacteria, are most commonly used.
- Rennet element. It is needed in order to turn milk into cheese. The best option is an enzyme derived from the stomachs of calves. But quite often it is replaced by various chemical analogues. In addition, calcium chloride, the common salt familiar to all of us, always complements the rennet element.
These are the main ingredients that make up the cheese, but most often you will not find a single mention of them on the label. On any of the purchased cheeses, you can read a fairly large list of ingredients. Let's dwell on them a bit:
General composition of cheese
Cheese making is a complex process. Therefore, you do not need to be scared when you meet words unfamiliar to you on the label. In general, in addition to pasteurized milk, cheese may contain: rennet powder, pepsin (food or beef) is an ingredient required to coagulate milk. As well as some enzyme preparations, here are the most common and permitted according to GOST:
- Salt. Necessarily non-iodized, not lower than the first grade;
- Annatto extract;
- B-carotene, soluble in water;
- Calcium chloride, necessarily dehydrated, not lower than the first grade;
- Potassium nitrate or sodium nitrate;
- Potassium saltpeter grades A, B, C, according to GOST.
It is worth saying that the composition of the cheese may contain various additives with the prefix E. Be sure to check their safety on the Internet, especially when it comes to processed types of cheese.
Chemical composition of cheese and nutritional value
If we talk about such a product as cheese, then we can not say about the various useful substances contained in its composition.
- The nutritional value. It is determined by the fat content in cheese, in other words, its fat content. Each type of cheese has its own fat content, the type of cheese and its taste depend on it. For example, Alpine cheese has a fat content of 25%, and brynza cheese has a fat content of only 14%. Remember that the fatter the cheese, the more high-calorie it is.
- Vitamins. Cheese is a product rich in vitamins. Most often, it contains vitamins of groups A, B and D, as well as patotheic acid.
- Squirrels. If we take into account that cheese is made from milk, then, as you understand, it is quite rich in proteins. So, different types of cheese have different amounts of proteins.
- Amino acids. Cheese, like no other product, is rich in various amino acids, such as valine, leucine, lysine and phenylalanine. All of them are very useful for the normal functioning of our body.
The composition of cheese also includes various useful substances, for example, calcium, phosphorus, magnesium, potassium. They are necessary for mental and physical stress. It is because of these elements that cheese is useful for the prevention of cancer, as well as tuberculosis. It should be noted that in this case we considered only the composition of hard cheeses. Processed cheese is somewhat different in composition from its hard counterpart, it is important to understand that not all processed cheese is equally healthy. Let's take a look at their composition.
Processed cheese: composition
In general, processed cheese is made on the basis of hard cheese, followed by the addition of milk powder, cream and butter. And for better thickening, various chemical melters are added. All processed cheeses can be divided into the following types:
- Chunky cheeses. It is made from hard cheeses with a fat content of 50-70%. They contain a minimum of chemical additives, and the taste of such cheese is rich, difficult to distinguish from a solid counterpart.
- Sausage cheeses. They are made from low-fat hard cheeses. Some chemical melters and thickeners can be found in the composition. Sometimes cumin is added.
- Pasty cheeses. These cheeses have a very strong characteristic taste and are made from medium-fat cheeses.
- Sweet cheeses. In their composition, you can find sugar or its substitutes, coffee or cocoa, honey, various syrups.
Modern manufacturers sometimes add various preservatives and colorants, as well as flavorings, to processed cheese to give the cheese a variety of flavors. Carefully read the composition of the cheese on the packaging, if you doubt it, then it is better to prefer hard cheeses. In addition to processed types, there are soft cream cheeses. The most famous soft cheese is Philadelphia.
Philadelphia cheese: composition
This type of cheese consists of skimmed milk and milk fat, a concentrate for turning milk into cheese, salt, and various stabilizers - guar gum or xanthan gum. In addition, vitamin A palmitate and sorbic acid are often used.
Now you know what cheese is made of. Remember that this product can bring both benefit and harm to your body. If you have a dairy intolerance, you should avoid eating cheese.
Loading...
