Presentation: Hard rennet cheeses Preserving the quality of confectionery products. Presentation: Cheese production technologies Presentation on the topic of cheese sales

Biotechnological cheese production.

• Completed
• 2nd year student, 4th group
• Faculty of Natural Sciences
• Krasnikov M.V.

• 1. What is cheese?
• 2. The main stages of cheese production technology.
• Preparing milk
• Milk curdling
• Processing of rennet curd
• Molding and pressing of cheese mass
• Salting cheeses
• Maturing of cheeses
• Filling, labeling, packaging and transportation
• Cheese storage

• In general, the process of producing rennet cheeses can be represented by the following diagram:
• 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.

• 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.

• Devices designed for reserving and maturing milk, its normalization and pasteurization.

• 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 curdling may be rennet And acidic.

• A device in which milk coagulates under the influence of steam.

• 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.

• The degree of readiness of the clot is determined by its density.

• Apparatus for clot processing.

• 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 molding methods are used: from layer, in bulk, in bulk.

• Cheese molding machine.

• 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.

• Container, rack for salting cheese

• Cheese salting system.

• 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.

• Laser marking of cheese.

• Packing.

• Marking.

• Package.

• Transportation.

• Cheeses are stored on racks or packed in containers stacked on slats or pallets.

• Thank you for your attention

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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.

Slide 2

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.

Slide 3

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

Slide 5

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

Slide 6

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.

Slide 7

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.

Slide 9

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.

Description of the presentation by individual slides:

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Hypothesis: Cheese is a product with high nutritional value, but some caution should be exercised when consuming it.

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Relevance of the topic: The quantity, quality, range of food products consumed, the timeliness and regularity of food intake have a decisive influence on human life in all its manifestations.

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Purpose of work: Conduct research on the benefits of cheese. Application of the received information in the process of practical training.

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Objectives: 1. Study the literature on this topic. 2. Conduct an analysis of organoleptic indicators of cheese quality. 3. Conduct a sociological survey.

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Results of the work and conclusions: This work can be used in the study of therapeutic, preventive and child nutrition, nutrition physiology.

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Area of ​​practical application of the results: This work can be used in elective classes, debate lessons and practical classes.

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Nowadays, the problem of nutrition is one of the most important social problems. Human life, health and work are impossible without nutritious food. 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 proteins and fat in it, the presence of essential amino acids, calcium and phosphorus salts necessary for the normal development of the human body.

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Interesting facts about cheese Fact No. 1 Cheese is the enemy of the waistline, 70% of the calories in cheese are saturated milk fat, which clogs the arteries. One kilogram of cheese contains more cholesterol than 1 kg of meat. Fact #2 Cheese is a drug. A 30-gram piece of cheese contains about five grams of casein, which, when broken down during digestion, releases a whole range of opiates called casomorphins. Cheese also contains another drug-like substance similar to amphetamine - phenylethylamine. Fact #3 Cheese contains a lot of salts: it absorbs both the salts contained in cow's milk and the salt added directly during the manufacturing process. For example, 60 grams of cheddar cheese contains 350 ml. salt.

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Fact No. 4 Eating cheese causes the development of osteoporosis, because. the salt contained in the product helps flush calcium from the body. Fact No. 5 Cheese normalizes blood pressure. Hypotonic patients need to drink a cup of coffee for breakfast and eat a sandwich with butter and rennet cheese. Fact No. 6 Blue cheese in the amount of 30 - 40 grams. per day is recommended by nutritionists to improve intestinal function, because beneficial bacteria enter the gastrointestinal tract; it also contains phosphorus salts and proteins enriched with amino acids necessary for the body. As well as special substances that protect human skin from the negative effects of sunlight.

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Fact #7 Cheese is the enemy. The cheese product does not have any beneficial properties, because it only superficially resembles cheese, but in reality it is something else. It contains no more than 20% real milk, and the rest is fat and protein of non-dairy origin. Manufacturers use cheap oils: coconut, palm, rapeseed. These oils are converted into transozimeric and transgenic fats and subsequently cause cardiovascular diseases, cholecystitis, obesity, and atherosclerosis. Fact No. 8 Vitamin A contained in cheeses restores vision, skin, mucous membranes, and normalizes growth processes. Fact No. 9 Vitamin B2 produces energy in the body and normalizes tissue respiration. Fact No. 10 Vitamin B12 is involved in metabolism and eliminates anemia.

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Organoleptic evaluation is usually necessary to determine the quality of cheese or the characteristics of cheeses when developing a new product, or to study consumer attitudes towards cheese. It is important to select an appropriate sensory evaluation technique and strictly control the test conditions to ensure the reliability of the results. Sensory analysis can be used to identify undesirable characteristics or defects of a cheese, to identify differences in the sensory characteristics of two or more cheeses, to evaluate differences between specific sensory characteristics of different cheeses, or to determine consumer preferences. Organoleptic quality indicators include shape, size, weight, appearance, taste, smell, consistency, pattern, dough color, packaging and labeling.

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According to generally accepted parameters, each indicator of cheese is assigned the following number of points (total number - 100 points): Taste and smell ......45 Consistency ....25 Drawing .........10 Dough color .........5 Appearance ......10 Packaging and Marking……...5

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Study of the organoleptic characteristics of feta cheese Quality indicators As a result of the study According to regulatory documentation Evaluation Appearance Crustless. The surface is clean and smooth. There are minor cracks. Has no crust. The surface is clean, smooth, with traces of serpyanka. Slight deformation of the bar and minor cracks are allowed 10 Taste and smell Clean, fermented milk, moderately salty, without foreign tastes and odors Clean, fermented milk, moderately salted, without foreign tastes and odors. 45 Consistency The dough is soft, moderately dense, slightly brittle, slightly crumbly. The dough is tender, moderately dense, slightly brittle, but not crumbly. 23 Figure There is no figure. There are 2 eyes on the cut. There is no picture. A small number of eyes and irregularly shaped voids are allowed. 9 Dough color The color is white, uniform throughout the mass. From white to faint yellow. Homogeneous throughout the mass. 5

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Study of organoleptic characteristics of table cheese Quality indicators As a result of the study According to regulatory documentation Evaluation Appearance Does not have a rind. The outer layer is compacted. The surface is smooth, with traces of serpyanka. Has no crust. The outer layer is compacted. The surface is smooth, with traces of serpyanka or shape. Slight deformation of the bar and minor cracks are allowed. 10 Taste and smell Pungent, salty, sour, without foreign odors. Spicy, salty, sour, without foreign odors. A slightly fodder taste with slight bitterness is allowed. 45 Consistency Dense, slightly brittle. Dense, slightly brittle. 25 Drawing On the cross-section there is a drawing consisting of angular-shaped eyes. When cut, the cheeses have a pattern consisting of round oval or angular eyes. 10 Dough color The color is white, in places with yellow tints, not uniform throughout the mass. From white to faint yellow. Homogeneous throughout the mass. 3

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Study of the organoleptic characteristics of Suluguni cheese Quality indicators As a result of the study According to regulatory documentation Evaluation Appearance The rind is smooth, thin, without damage and without a thick subcortical layer, coated with special paraffin compounds The rind is smooth, thin, without damage and without a thick subcortical layer, coated with special paraffin compounds 10 Taste and smell Pronounced cheesy, sweetish-spicy. Pronounced cheesy, sweetish-spicy. 45 Consistency The dough is plastic, slightly brittle when bending, homogeneous. The dough is plastic, slightly brittle when bending, homogeneous. 25 Pattern When cut, the cheese has a pattern consisting of round, oval or angular eyes. When cut, the cheese has a pattern consisting of round, oval or angular eyes. 10 Dough color The color is white, in places with yellow tints, not uniform throughout the mass. The color is white, in places with yellow tints, heterogeneous throughout the mass. 3

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Study of organoleptic characteristics of Dutch cheese Quality indicators As a result of the study According to regulatory documentation Evaluation Appearance Does not have a rind. The surface of the cheese is covered with a polymer film that does not adhere tightly in places. Has no crust. The surface of the cheese is covered with a tight-fitting polymer film. 8 Taste and smell Pungent, salty, sour, without foreign odors. Moderately spicy, moderately salty, without foreign tastes or odors. A sour taste is allowed. 45 Consistency Dense, slightly brittle. Dense, slightly brittle. 25 Drawing On the cross-section there is a drawing consisting of angular-shaped eyes. When cut, the cheeses have a pattern consisting of round oval or angular eyes. 10 Dough color The color is white, in places with yellow tints, not uniform throughout the mass. From white to faint yellow. Homogeneous throughout the mass. 3

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Study of the organoleptic characteristics of Swiss cheese Quality indicators As a result of the study According to regulatory documentation Evaluation Appearance The rind is strong, smooth, without damage or wrinkles, slightly rough with imprints from serpyanka. The crust is strong, smooth, without damage or wrinkles, slightly rough with imprints from sickleweed. 10 Taste and smell Pronounced cheesy, sweetish-spicy. Pronounced cheesy, sweetish-spicy. 45 Consistency The dough is plastic and homogeneous. The dough is plastic and homogeneous. 25 Drawing When cut, the cheese has a pattern consisting of round and oval-shaped eyes. When cut, the cheese has a pattern consisting of round and oval-shaped eyes. 10 Dough color From white to slightly yellow, uniform throughout its entire mass. From white to slightly yellow, uniform throughout its mass. 3

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Study of organoleptic characteristics of Kostromskaya cheese Quality indicators As a result of the study According to regulatory documentation Evaluation Appearance The rind is smooth, thin, without damage and without a thick subcortical layer, covered with paraffin and polymer compounds. The crust is smooth, thin, without damage and without a thick subcrustal layer, covered with paraffin and polymer compounds 10 Taste and smell Moderately cheesy, sour. Moderately expressed cheesy, sourish. 45 Consistency The dough is soft, plastic, homogeneous. The dough is soft, plastic, homogeneous. 25 Figure On a cross-section, the cheese has a pattern consisting of round or oval-shaped eyes. On a cross-section, the cheese has a pattern consisting of round and oval-shaped eyes. 10 Dough color From white to slightly yellow, uniform throughout the mass. From white to slightly yellow, uniform throughout the mass. 3

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Summary table of assessments of the organoleptic characteristics of brine cheeses Name Brand of the test sample Suluguni table cheese Appearance 10 10 8 Taste and smell 45 45 45 Consistency 23 25 25 Figure 9 10 10 Dough color 5 3 3 Packaging and labeling 5 5 5 Final score 97 98 96

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Summary table of assessments of organoleptic characteristics of hard cheeses. Name of indicator Brand of the test sample Kostroma Dutch Swiss Appearance 10 10 10 Taste and smell 34.8 39.2 35.8 Consistency 23 24 24 Figure 8 8.2 9.2 Dough color 5 4.6 5 Packaging and labeling 5 5 5 Final score 83.8 91.0 89.0

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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.

Slide 3

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.

Slide 4

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.

Slide 5

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.

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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.

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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.

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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.

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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.

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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.

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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 rind formation, cheeses from this group are turned over in the fermentation chamber approximately every 5 days, in a cold chamber - every 10. The frequency of turning also depends on the condition of the cheese dough and the humidity of the room.

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The cheeses on the shelves are placed evenly, at a distance sufficient for their normal airflow.

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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).

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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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Cheeses in Holland

Cheese classification:

Australian cheeses

Rennet cheese production technology

Milk container

In the technochemical laboratory

Kneading the clot

Cheese bath

Shaping, self-pressing and pressing cheese

Cheese pressing

Salting cheese

Cheese ripening

Cheese ripening

Before packaging

Hard rennet cheeses

Cheeses of the Swiss group: Swiss, Altai, Soviet, Carpathian, Kuban

Swiss cheese

Cheeses of the Dutch group - Dutch round and slab, Kostromskoy, Poshekhonsky, Yaroslavsky, Estonian, Stepnoy, Uglichesky, Bukovin

Dutch cheese

Cheddar cheese

Russian cheese

Grated cheeses (Gorno-Altai, Caucasian) -

Semi-hard rennet cheeses

Soft rennet cheeses

Technology Features:

Based on general organoleptic characteristics and technology, soft cheeses are divided into five species subgroups:

Camembert cheese

Roquefort cheese

Roquefort cheese

Adyghe cheese

Adyghe cheese

Pickled cheeses (brynza, table cheese, Chanakh, Suluguni, Georgian, Ossetian, Tushinsky, Lori)

Fermented milk cheeses

Processed cheeses

The raw materials for the production of processed cheese are:

Features of the technology

Process flow diagram for the production of processed cheese

Equipment for the production of processed cheese

Cheese quality control

Marking

Defects of cheeses and the reasons for their occurrence

Defects in appearance

Defects of structure and consistency

Drawing defects

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