Types of dairy products. Dairy products

Experts recommend starting your day with food made from cereals, cheeses, yogurts, cottage cheese casseroles. Tasty, but not for everyone, more precisely, not everything. There are those who cannot stand milk in its pure form, but what is made from it is consumed with pleasure.

The list of which we will publish to you below are considered the most common products on earth since ancient times. It seems that it is not worth telling that the pastoral peoples have the greatest number of variations on the use of milk. Some dishes are simply unknown to us, ordinary residents of the metropolis. For example, few people suspect the existence of a kurt (korot, kurut, ak-gurt (the name depends on the region)) but this does not prevent it from being popular with its people. By the way, kurt is nothing more than yogurt dried with salt and spices (the description is greatly exaggerated, but the meaning is correct).

The most popular drink in our country is kefir (a fermented milk product obtained by mixed fermentation of milk). Yogurt is no less popular, but we have it relatively recently (from a historical point of view), so it still lags behind the well-known kefir.

In fairness, it should be said that fermented milk products were not very common in Ancient Rus'. The list, in principle, is small. Yogurt, cottage cheese and sour cream. For the most part, these are products of natural fermentation, that is, for their preparation it was not necessary to boil milk and add special bacteria. Everything happened naturally.

In the countries of Asia, Africa and the Mediterranean, we had to fight for the safety of products (after all, it’s not as cold as in Rus'!). As a result, people needed to process milk as quickly as possible in order to avoid spoilage. So a variety of cheeses were born, in fact the same fermented milk products. The list includes both hard cheeses and soft, sour-milk and whey. The meaning of cooking is approximately the same for everyone: milk is fermented with special substances at a certain temperature.

In fairness, it should be said that at the moment not only the known ones have been preserved for thousands of years, but also new ones have been created that are widely used in medical and dietary nutrition. For example, bifilux, bifidok, acidolact, biota (some of them are actively used to prevent dysbacteriosis).

The most popular dairy products

Everyone tops the list (ricotta, cheddar, suluguni, mozzarella, etc.). Next, yogurts (there are many names, the basis is one - bulgarian stick and boiled milk). These are the most actively sold products. Then kefir and varenets. They are preferred mainly by adult women (according to statistics). Next comes sour cream - a fermented milk product that is in active demand among men aged 18 to 29 years. The next place is taken by regional drinks such as airan, koumiss, tan, matsoni, etc.

The latest in the list of popularity are real originals. For their production, several varieties of sheep, mare, etc.) and Swiss bacillus (Lactobacillus helveticus) are used, which can survive exclusively in high mountainous areas. These fermented milk drinks include chegen, cockroach, targ and others.

Only the lazy one does not know about the benefits of milk and kefir. For example, a glass of hot milk with honey is recommended for better sleep, kefir - again at night, especially if meat is present in the diet in large quantities. Despite the fact that both products belong to the dairy group, their useful components are different, and each of them perceives their body in its own way. Statistics generally show that about 40% of people do not drink milk, because after drinking it they feel heaviness in the stomach. This is due to the low activity of the enzyme that breaks down milk sugar. People who are inherent in this should include fermented milk products in their diet - milk sugar is already split in them.

The following facts also testify in favor of kefir, fermented baked milk, and other fermented milk products:
great saturation;
alcohol accumulating over several days (if the proportion is not more than 0.6 g / 100 ml) stimulates digestive processes;
the assimilation of proteins contained in fermented milk products occurs faster and better;
the presence of natural absolutely harmless antibiotics has a beneficial effect on the intestinal microflora;
the diuretic process is more pronounced due to the enrichment of fermented milk products with potassium, which makes kefir, fermented baked milk and yogurt indispensable in case of weight loss and getting rid of edema.

What are dairy products and how is the process of their production
The basis is whole cow, goat, mare's milk, sheep's milk (the most common animals are listed). Derivatives can also be used as the main ingredient - cream, skimmed milk, whey.

A feature of the manufacture of fermented milk products is that fermentation is achieved by adding yeast or lactic acid bacteria. To destroy and prevent the development of harmful microorganisms in milk, it is often pasteurized or boiled before fermentation. As a result of all these processes, a consistency is obtained that already has the smell and taste inherent in finished products.

According to the nature of fermentation, fermented milk products can be divided into two categories:
- obtained as a result of lactic acid fermentation - yogurt, sour cream, curdled milk, cottage cheese, acidophilus and acidophilus milk;
- obtained as a result of lactic acid and alcoholic fermentation: kefir, kurunga, koumiss and others.

What is the benefit of dairy products in general?

They are digested three times faster than milk. They contain more lactase than lactose, so they are easily tolerated by the body, help the intestines bounce back after various kinds of infections, and therefore relieve diarrhea.

Dairy products are the main suppliers of protein and calcium, which are simply indispensable for growth. They also contain phosphorus and other trace elements in the optimal ratio, which contribute to the absorption of calcium, which is so necessary, especially for children. The absence of the latter leads to serious violations of the development of the organism. This is not only a growth retardation, the formation of bones, teeth, but also increased nervous excitability, blood pressure and bleeding of blood vessels, the appearance of caries, malfunctions of the heart.

Whatever preventive properties are cited as arguments for the usefulness of fermented milk products, the main among them is the suppression of the growth and development of harmful microorganisms - breeding grounds for diseases. Microbes poison the human body with fermentation and decay products, as a result of which the intestines cease to be a barrier to toxins and foreign microbes. Thus, the body is gradually poisoned, the work of the liver and kidneys is disrupted, and age-related diseases are activated.

Fermented milk products in just a couple of weeks contribute to the return of the intestinal microflora to a normal state, the disappearance of phenol and indole from the urine, as a result of which physiological functions and biochemical processes are restored.

Saturation with useful and nutritious substances, bioactive products is another function that fermented milk products perform. Vitamins, peptides, amino acids and other necessary trace elements enter the body precisely thanks to kefir, yogurt, cottage cheese and other products of this group. While taking antibiotics, sour milk neutralizes their detrimental effect on the intestinal microflora. The use of fermented milk products increases immunity, the body's ability to resist infections, and has an anti-allergic effect.

Types of fermented milk products in the countries of the world and their healing properties

Milk is just a healthy food product, while fermented milk products have healing properties and prolong life. Thanks to this, they have gained incredible popularity, which is increasing every year.
They are distributed throughout the world. They are called differently in different countries. So, koumiss is popular in Kazakhstan, leben is an Egyptian fermented milk product, cellar milk is available in Norway, consonant in name - matsoni and matsun - in Georgia and Armenia, respectively. A more familiar name is ryazhenka, the country of origin of which is Ukraine. Chal, ayran, katyk are all varieties of fermented milk products. Enriched by adding bifidobacteria to them, they receive the prefix "bio" or "bifi" and become several times more useful for the body.

The most popular, and therefore eaten, are kefir, fermented baked milk, less often - acidophilus. Few people think about products such as buttermilk or whey. Meanwhile, these products are simply irreplaceable in order to recover faster after various kinds of injuries; to maintain muscle mass; people suffering from atherosclerosis; and over the age of 50. Common in all of the above cases is the leaching of calcium from the body, causing the bones to become brittle. Whey and buttermilk contain a high amount of vitamins and calcium, as well as proteins and lecithin, which protect our blood vessels from cholesterol, and at the same time are low in fat. Both products are the result of the processing of other dairy products: whey - after making cottage cheese, buttermilk - after churning butter.

About the benefits of yogurt say a lot, but not all of them are equally useful. The most valuable for the body are low-fat, without heat treatment. When choosing yogurt in the store, you should definitely pay attention to storage conditions and check the expiration date. The presence of bifidobacteria (they are also probiotics) in the product contributes to the suppression of pathogens in the intestines, the synthesis of vitamins, the absorption of proteins, and also destroys toxins that arise during metabolism. It has been scientifically proven that probiotics are an excellent prevention of intestinal infections and cancer. There are many varieties of yogurt, so the recommendations for use are different: natural ones are suitable not only as a second breakfast, afternoon snack or dinner, but also perfectly replace sour cream for salad dressing, and sweet ones will be a wonderful dessert - tasty and healthy. Drinkable bio-yogurt is recommended to drink in small sips, slowly.

A lot of protein contains another product - cheese. But there are disadvantages in it - high-calorie content and the presence of a large amount of fat. It is better to refuse its use for people who are overweight. An alternative to it is low-fat cottage cheese. But writing off cheese from the diet is not at all worth it, especially for people suffering from diseases of the liver, intestines, gallbladder, stomach, insufficiency in the production of pancreatic enzymes, and pancreatitis. The milk fat of cheese is broken down on its own, without the participation of bile and the pancreatic enzyme - lipase.

Also, the benefits of cheese include the presence in the product of a complete set of fat-soluble vitamins. Calcium and phosphorus are concentrated in it to a greater extent than in cottage cheese - the amount of vitamin B increases sharply, 150 times, when the cheese ripens. For better absorption, it is recommended to use cheese in grated form, and not sliced. But in any case, calcium will be fully absorbed.

In the vastness of Central and North Asia, the most common product is kurunga from cow's milk. Its healing properties are as follows:
strengthening the secretory-motor function of the digestive glands;
improvement of redox processes;
improvement of blood composition;
increase in immunobiological properties, reactivity of the body;
enrichment with vitamins and proteins;
kills putrefactive processes that develop in the intestines.

Plant milk: what is it and what is it eaten with?
The nutritional value of plant milk and regular milk are equal. The advantage of the first is the absence of cholesterol, a harmful share of health, as well as the prevalence of healthy monounsaturated fats over saturated fats, which harm the body.
There is soy, nut, grain milk.
Soy milk is made from different varieties of soybeans, so it will taste different. The best option would be a product made from organic soybeans, since when soybeans are grown in the usual way, a lot of pesticides accumulate in it. Soy milk due to the presence in it of plant estrogens - isoflavones - reduces the risk of diseases of the heart and blood vessels. It is the fattest among all vegetable types of milk.

Peanut butter made from almonds has been known since the Middle Ages. Almonds are mixed with water, a sweetener is added. The resulting mixture is low in calories. Often calcium and vitamins are added to it.

Based on grain milk rice, oats, a mixture of cereals are taken - rye, wheat, barley, tertiary, amaranth, spelled. The sweetest of all is rice, as rice syrup is added to it. Oatmeal is distinguished by the amount of fiber - a glass of such milk contains 10% of its daily requirement. The composition includes, in addition to oats, pea flour and powder of several types of cereals and seeds.
Vegetable milk can be regular, chocolate, vanilla.
Despite all the benefits, there are also side effects. For example, the presence of isoflavones in soy milk increases the risk of breast cancer. But the negative effects are more than outweighed by the benefits.
When buying vegetable milk, pay attention to the presence in them of the same substances that are characteristic of cow's milk: calcium, riboflavin, B12. Avoid plant-based drinks with added sugar or sweeteners as little as possible. Remember that they can not replace the usual when feeding newborns.
Most often, vegetable milk is used only as an additive. For example, in breakfast cereals, muesli, coffee. But don't limit your use to just that. Cocktails are very tasty, they can easily replace regular milk in other dishes. Experiment, try, and find your taste.

Milk and dairy products have been eaten for thousands of years. Their benefits have been proven more than once, so no doubts. Bon appetit and good health.

Kristina Firsova

Video about the benefits of dairy products:

produced on the basis of lactic acid fermentation. Fermented milk products have dietary and medicinal properties, which are due to the content of lactic acid, which suppresses the development of putrefactive bacteria in the human body, rich in vitamin composition, since many vitamins are synthesized by the microflora of the sourdough. Fermented milk products are easier to digest compared to milk due to the partial breakdown of the main components (proteins, lactose) during lactic acid fermentation, as well as the active effect of lactic acid on the secretory activity of the digestive tract.

Classification fermented milk products are carried out depending on the type of starter used for fermentation of milk, as well as on the nature of the biochemical processes that occur during fermentation. Pure or mixed cultures can be used as starter lactic acid bacteria(mesophilic lactic streptococci, having an optimum growth at a temperature of 25-35°C, thermophilic lactic streptococci, having an optimum growth at a temperature of 40-45°C, Bulgarian bacillus, acidophilus bacillus, aroma-forming bacteria, bifidobacteria, etc.), as well as yeast, kefir fungus, which is a symbiotic starter. In the production of cottage cheese and curd products, in addition to sourdough, rennet (renin) is used, which has a high coagulation ability.

Depending on the nature of the biochemical processes that occur during fermentation, fermented milk products are divided into:

• products of homofermentative fermentation (during their manufacture, only one type of fermentation occurs - lactic acid): yogurt, yogurt, acidophilic products, sour cream, cottage cheese and curd products;
• products of heterofermentative (mixed) fermentation (during their manufacture, 2 types of fermentation proceed simultaneously - lactic acid and alcohol): kefir, koumiss.
• Yogurt is produced in different types depending on the composition of the bacterial starter culture and production technology:
• ordinary yogurt is produced from whole or skimmed milk fermented with pure cultures of lactic streptococci;
• Mechnikovskaya yogurt - from milk or milk mixture fermented with pure cultures of lactic acid streptococci and Bulgarian sticks;
• acidophilic - from milk fermented with pure cultures of lactic acid streptococci and acidophilus bacillus;
• South - from milk fermented with pure cultures of thermophilic lactic streptococci and Bulgarian bacillus with the addition of lactose fermenting yeast;
• fermented baked milk - from a mixture of milk and cream, aged for 3-4 hours at 95 ° C and fermented with pure cultures of thermophilic streptococcus with the addition of bulgarian sticks;
• varenets - from sterilized milk or milk subjected to high-temperature treatment, fermented with pure cultures of thermophilic streptococcus with or without the addition of lactic acid bacillus;
• other types are well-known and national (matsun, matsoni, ayran, kurunga, etc.).

Yoghurts- these are fermented milk products with a high content of dry fat-free substances, which are obtained by fermenting milk or milk mixture with pure cultures of thermophilic lactic streptococci and Bulgarian bacillus. They also produce bio-yogurts containing active bifidobacteria. There are yogurts depending on the fat content ( dairy - 1%, 1.4%, 1.5%, 2.5%; creamy - 4.7%, 8%, 10%), the mode of heat treatment ("live" yoghurts - not subjected to severe heat treatment and containing living cells of microorganisms, and "non-living" - subjected to severe heat treatment, in which the microflora of the starter dies), as well as the type of flavoring and aromatic additives used (fruit , berries, etc.).

feature acidophilic foods is the use of acidophilus bacillus in the sourdough, which has a high antibiotic activity. Acidophilic products include acidophilic milk, acidophilus, acidophilus-yeast milk (with the addition of yeast). These products have a specific taste, viscous texture and have pronounced medicinal properties (used to treat tuberculosis, furunculosis and other diseases).

In production sour cream cream is fermented with pure cultures of lactic acid and aroma-forming bacteria. Sour cream differs from other fermented milk products in its high fat content - from 10 to 40%, and, accordingly, high calorie content. Depending on the mass fraction of fat, sour cream is distinguished with 10% fat ("dietary"), 15, 20, 25% fat and 30% fat (highest and I grades).

Cottage cheese and curd products are distinguished by a high content of proteins (up to 20%), calcium and phosphorus, which are in a ratio favorable for absorption. Cottage cheese is obtained by fermenting pasteurized milk, followed by removal of whey from the clot. For fermentation, pure cultures of lactic acid bacteria are used with or without the addition of calcium chloride, rennet or pepsin. They produce fat (18% fat), semi-fat (9% fat), low-fat, soft diet (4 and 11% fat), soft diet fruit and berry (11% fat), peasant (5 % fat content), etc.

Curd products produced from cottage cheese (of various fat content) with the addition of cream, yoghurts, butter, various flavoring and aromatic fillers (cocoa powder, candied fruit, raisins, fresh fruits and berries, etc.). Curd products include curd masses, curds (glazed and unglazed), cakes and curd creams, curd pastes, semi-finished products and other products.

Kefir- a product of mixed fermentation (lactic acid and alcohol), which is obtained by fermenting pasteurized milk with sourdough based on kefir fungus. The specific sharp, refreshing taste of kefir is due to a combination of lactic acid, which accumulates as a result of lactic acid fermentation, alcohol and carbon dioxide, which accumulate as a result of alcoholic fermentation. Kefir has dietary and medicinal properties: low-fat kefir helps to remove fluid from the body (useful for diseases of the kidneys, heart, diabetes), one-day and two-day kefir has a laxative effect on the intestines. New types of bio-kefirs ("Bifidok", "Bifilin", "Biomax", "Bifilife", etc.) contain various types of bifidobacteria, have increased therapeutic and prophylactic properties: they normalize the functioning of the gastrointestinal tract, provide prevention of dysbacteriosis and allergies, help boost immunity. They produce kefir 1; 2.5; 3.2% fat, non-fat, Tallinn (1% and non-fat), fruit (1 and 2.5% fat), bio-kefirs (1%, 3.2% fat, containing bifidobacteria) and others

Kumys produced from mare's milk, using a special koumiss sourdough, which includes lactic acid sticks of the Bulgarian type and lactic yeast with high antibiotic activity. Kumis is used to treat tuberculosis and some gastrointestinal diseases. Due to the increased content of lactose in mare's milk, yeast develops more actively, and up to 2.5% alcohol accumulates in koumiss. By the time of maturation from the moment of fermentation, koumiss is divided into weak (one-day - 1% alcohol), medium (two-day - 1.75% alcohol) and strong (three-day - up to 2.5% alcohol).

Quality control fermented milk products are carried out according to organoleptic and physico-chemical parameters. The following requirements are imposed on organoleptic indicators:

• taste and smell should be clean, sour-milk, without foreign tastes and odors;
• color - milky white or slightly creamy, or with a hint of added fillers, evenly distributed throughout the mass;
• the consistency for most fermented milk products is homogeneous, viscous, moderately thick, with a broken or unbroken clot; for fermented milk products, the leaven of which includes yeast, gas formation in the form of separate eyes, caused by normal microflora, is allowed; it is allowed to separate whey for curdled milk - no more than 3% by volume, for kefir - no more than 2%; the consistency of cottage cheese and curd products is soft, heterogeneous is allowed, for products with a low fat content or non-fat - crumbly, with a slight separation of whey.

The most important physical and chemical indicators of the quality of fermented milk products are the mass fraction of fat (in%, not less) and acidity (in Turner degrees). Safety indicators are the same as for milk and cream (clause 9.2).

Terms and conditions of storage. Fermented milk products are stored at a temperature not exceeding 8 ° C: yogurt, fermented baked milk, kefir, cottage cheese for 36 hours from the end of the technological process, koumiss - from 48 to 72 hours, sour cream - for 72 hours, yoghurts "live" ("short ") - from 72 hours to 30 days, "non-living" ("long") - up to 6 months.

Dairy products are products made from cow's or goat's milk. This group of products has its own distinctive features: in the process of preparation, beneficial lactic acid microorganisms act in a certain way on milk components (proteins, milk sugar, vitamins), forming easily digestible compounds from them, which are also. What is the healthiest dairy product?

Sour-milk products include cheese, cottage cheese and sour-milk drinks.

Dairy drinks.

Sour milk drinks contain live lactic acid bacteria. These beneficial bacteria synthesize vitamins, reduce putrefactive processes in the intestines, and promote the movement of food through the intestines. In addition, they contain minerals (calcium, potassium, magnesium, iron, phosphorus), vitamins (especially dairy products are famous for their high content of B vitamins), amino acids.

Dairy drinks include:

What is the healthiest dairy product?

1. Kefir. It differs from other drinks in the presence of 5 types of bacteria. These include: acetic acid, lactic acid streptococci, lactic acid sticks, aroma-forming streptococci and yeast. Kefir has a sharp taste from other drinks, due to the activity of yeast and acetic acid bacteria.
2. Yogurt is a fermented milk drink made from cow's milk with the use of thermophilic streptococcus ferment and bulgarian stick. It has a high biological and nutritional value. Compared to kefir, it is less acidic, therefore, in small quantities it can be consumed by people with high acidity of gastric juice. Yogurt has a delicate clot with a pleasant slightly acidic taste.
3. Varenets and ryazhenka are varieties of curdled milk. They differ from curdled milk in that the milk is first simmered and then fermented. In the process of languishing milk, melanoidin compounds are formed, which give the product the taste of baked milk and brown color.
4. Yoghurts are drinks that contain various fruit fillers, dyes, flavors and other additives. Not all yogurts contain live bacteria.
5. Acidophilus is a product obtained by fermenting cow's milk with acidophilus bacillus in combination with lactic acid microorganisms. Has a sour taste.
6. Bifidok is a fermented milk drink made from cow's milk with the addition of sourdough with bifidobacteria and lactic acid microorganisms. Recently, this drink has become very popular. Bifidobacteria reduce the number of pathogenic and opportunistic bacteria in the human intestine. Only it is still not known exactly what part of the bifidobacteria contained in drinks enters the intestines, since the acidic environment of the stomach kills them.
7. Ayran is a cold drink that is a mixture of sour milk and water.

Cottage cheese.

Fermented milk products include cottage cheese - this is a protein product. It contains a large amount of essential amino acids in an easily digestible form. Fat-free cottage cheese is used as a dietary product for obesity, as well as lactating and pregnant women, and children. The benefits of cottage cheese can hardly be overestimated.

Cheese is a high-calorie protein product. Due to the content of a large amount of fat in it, it is recommended to eat no more than 20 g of cheese per day. It contains a lot of salt, which in large quantities is harmful to our body. Excess sodium and chlorine causes swelling, increases blood pressure.

Fermented milk products should be present in the diet of every person, unless of course there are contraindications, as they contain vitamins, minerals, amino acids, live cultures of microorganisms.

Perhaps a clear answer to the question: What is the most useful fermented milk product? No. For each age, even for each person, you need to choose your own fermented milk product. For children 1 year old, kefir and cottage cheese are useful. The diet of preschool children, schoolchildren and adolescents should contain all fermented milk products: kefir, acidophilus, cottage cheese, cheese.

Lactic acid products (fermented milk products) are products of lactic acid or mixed (lactic acid and alcohol) fermentation. Lactic acid products are prepared from pasteurized cow's milk or cream by fermenting them with sourdough prepared on pure cultures of lactic acid bacteria with or without the addition of lactic yeast. The main types of lactic acid products are curdled milk, acidophilus, acidophilus milk and kefir, sour cream and cottage cheese. The fat content of lactic acid products made from whole milk should not be lower than 3.2%. The fat content of amateur sour cream is 40%, dietary sour cream is 10%, premium and first grade sour cream is 30%. For curdled milk, pure cultures of lactic acid bacteria are used or in combination with other lactic acid bacteria. Acidophilus and acidophilus milk are produced on starters from pure cultures of acidophilus bacillus or in combination with other lactic acid bacteria and lactic yeast. Kefir is prepared on starter cultures from kefir fungi. According to the maturation period, kefir is divided into weak (one-day), medium (two-day) and strong (three-day). The lactic acid products include koumiss, prepared from mare's or cow's milk, using cultures of lactic acid bacteria and lactic acid yeast for fermentation. Like kefir, koumiss is divided into weak (one-day), medium (two-day) and strong (three-day). These varieties differ from each other mainly in alcohol content and acidity. In all types of koumiss, the fat content should be at least 0.8%, and the alcohol content should not exceed 2%. Lactic acid products can be produced low-fat, made from skimmed milk (skimmed milk). GOST does not provide for the fat content in low-fat lactic acid products.

Nutritional value of lactic acid products - see table.

In terms of food and nutritional value, lactic acid products (except for koumiss) are equivalent to cow's milk. However, they are superior in digestibility to milk. If milk is absorbed by 32% an hour after consumption, then lactic acid products are absorbed by 91% over the same period. Lactic acid products have a normalizing effect on the human intestinal microflora and inhibit the development of putrefactive microbes in the intestine.

Lactic acid products have healing and healing properties in many intestinal diseases, especially colitis; they improve gastric and intestinal secretion, normalize intestinal peristalsis, and reduce flatulence. Lactic acid products have a tonic, tonic effect, promote better metabolism, and have a beneficial effect on the nervous system.

Lactic acid products belong to (see).

Milk products also include cheeses, which are obtained from milk as a result of coagulation (see) and its subsequent processing. Depending on the method of processing and maturation, cheeses are divided into hard (36-43% moisture), soft (moisture up to 55%), pickled (brynza) and processed. In their composition, they contain 15-25% protein, 20-30% fat, 700-1000 mg% calcium, 400-600 mg% phosphorus, about 0.2 mg% vitamin A, 0.1 mg% and 0.5 mg %. Calorie content of 100 g of cheese is 300-400 kcal. The most favorable t° for storage of cheeses is 8-10°. Violation of the physical and chemical processes of cheese production and recommended storage regimes leads to the formation of various defects in them. Swelling and rancidity of cheeses is caused by bacteria from the group of Escherichia coli or by the development of butyric and putrefactive anaerobic microorganisms; sour and bitter taste is inherent in "young", unripe cheeses. Coloring (blue, red) unusual for cheeses is caused by pigment-forming microorganisms. A very common defect in cheese is molding of the surface and subcrust layer. Cheeses with such types of spoilage are not subject to sale and must be sent for industrial processing (production of processed cheese after removal of the affected parts) or technical disposal. Cheeses affected by cheese mites and cheese fly larvae are not suitable for food. Cheese can be the cause of staphylococcal and salmonella nature. There are cheeses for the manufacture of which molds are used (roquefort, brie, camembert).

To prevent the ingress of pathogenic microflora, cheeses should be made only from pasteurized milk in compliance with the ripening periods established for each type of cheese.

Cottage cheese is produced from milk by fermenting it with lactic acid bacteria and then removing it from the clot in order to obtain a concentrated protein product.

Depending on the feedstock, fatty, semi-fat and low-fat cottage cheese are distinguished, and according to the method of production - acid and acid-rennet. Cottage cheese made from pasteurized milk is intended for direct consumption and for the production of curd products from it; from unpasteurized milk, cottage cheese is used only for the production of semi-finished products that are subjected to heat treatment.

Cottage cheese is sold within 12 hours. from the date of manufacture, and under cooling conditions (t ° not higher than 8 °) - 36 hours. Diet cottage cheese is sold within 24 hours. (after 12 noon cooling is performed). Frozen cottage cheese should be stored in refrigerators at t ° from -8 to -12 ° for no more than 7 months.

In lactic acid products, an intensive vital activity of lactic acid bacteria occurs, preventing the development of pathogenic microbes in them. However, with improper preparation of lactic acid products, non-compliance with hygiene rules, violation of the terms and temperature of storage in lactic acid products, dysentery, etc., as well as causative agents of food poisoning, can persist. Especially dangerous in this regard are lactic acid products obtained as a result of spontaneous souring of milk (“samokvass”). In public catering, such lactic acid products are not allowed for sale. When preparing lactic acid products at home, it is necessary to observe the strictest cleanliness of the dishes, boil the milk first and, after cooling, add a special starter or starter from previously prepared lactic acid products. The fermentation process should take place at t° 25-30° and not stretch for a long time. The consumption of the obtained lactic acid products should be made on the same or the next day. Dairy products should not be stored outside the refrigerator.