Formation of assortment and display of cheeses. All about cheese: types of cheeses and their classification Cheeses concept classification and assortment

Hard rennet cheeses.Assortment is determined by several important technological processes: the presence (absence) of second heating, temperature values, pressing method.

Hard pressed cheeses with a high second heating temperature of 52 - 68 ° C:

- Swiss type - Swiss, Emmenthaler, Maasdam, etc.;

- type of grated cheeses – Parmesan, Grano, Caucasian, etc.

Swiss cheese has the shape of a low cylinder with slightly convex upper and lower surfaces and a serpyanka imprint, weighing 50–100 kg . Prepared from raw high-quality milk of cows grazing on mountain pastures. The cheese matures from 6 to 12 months, has a specific, slightly sweet taste, and the cut eyes are large and round. Fat content in dry matter 50.0±1.6%; moisture content not more than 42.0%; table salt 1.5–2.5%. Switzerland also produces Emmenthaler and Maasdam.

Hard pressed cheeses with a low second heating temperature of 39 – 41 °C:

- like Dutch - Dutch round, Dutch bar, Kostroma, Yaroslavl, Uglich, Poshekhonsky, Edam, Gouda, etc.;

- cheddar type - Cheddar, Russian, Gloucester, Dunlop, Leicester, etc.

Cheeses from this group ripen for 2–2.5 months. The shape and weight of the cheeses are varied: Kostroma cheese - a low cylinder, 9 - 12 kg (large) and 5-6 kg (small); Poshekhonsky - low cylinder, 5 - 6 kg .

All cheeses have a thin, smooth rind, coated with a paraffin mixture or supplied in a polymer film. A cut of cheese has a pattern of round, slightly flattened or angular eyes. The color of the dough is from white to slightly yellow, uniform; the dough is elastic, slightly brittle when bent, Kostromsky , Yaroslavl and Uglich cheeses - tender . The taste and aroma are pure, expressed, in the Dutch - with the presence of pungency and slight sourness. Dutch cheese can be round or block-shaped. Round – spherical in shape, weight 2–2.5 kg (large) and 0.4–0.5 kg (midget); block - in the shape of a rectangular block with slightly rounded convex side surfaces, weight 5–6 kg (large) and 1.5–2 kg (small). Typical representatives of this group are also cheeses “Gouda”, “Edam”, produced in Germany, Holland and Finland.

Hard pressed cheeses with increased lactic acid fermentation activity(Cheddar, Russian) differ in that the cheese mass, before molding, is subjected to cheddarization (increased lactic fermentation) at a temperature of 30–32 °C for 1.5–2 hours.

In the production of Russian cheese, the cheese grain, after the second heating and partial salting, is kept for 30 minutes at a temperature of 40 °C. As a result, it accumulates large number lactic acid, which determines the special taste and consistency of the cheese.

The surface of these cheeses is covered with a paraffin mixture, under which there is a calico shell, tightly pressed to the cheese dough. The color of the dough is from white to slightly yellow, the taste and smell are clean, slightly sour, clearly expressed. Cheddar cheeses have no pattern; Russian cheese has irregular, slit-shaped eyes. Cheddar cheese has a plastic, slightly spreadable and incoherent dough, while Russian cheese has a plastic, slightly spreadable, oily dough.

Russian cheese has the shape of a low cylinder, weighing 11–13 kg (large) and 7–9 kg (small). Cheddar cheese is produced in the form of large and small rectangular blocks weighing 16–22 kg or 2.5–4 kg.

Semi-hard self-pressing rennet cheeses Latvian type – Latvian, Oltermani, Tilsit, Piquant, etc.

For example, Latvian and Nemunas cheeses with a mucous rind have a strong odor and pungent taste, since their ripening occurs under the influence of lactic acid bacteria developing inside the cheese mass and mucus-forming bacteria developing on the surface.

Cheeses have a smooth, elastic crust, without damage and a subcortical layer, covered with a thin layer of mucus; in cross-section, the eyes are oval or irregular in shape; the color of the dough is from white to slightly yellow, uniform; the taste and smell are pungent, slightly ammonia-like.

To produce soft rennet cheeses cow's milk, sheep's, goat's, as well as a mixture of sheep and goat milk.

To obtain a tender curd, milk is curdled with rennet ferment slowly, the grain is placed large, or the curd is laid out with ladles in molds for self-pressing without cutting. During ripening, which begins from the surface and spreads layer by layer to the center, the cheese mass acquires a delicate, spreadable, oily consistency with a specific smell and taste.

Depending on the characteristics of ripening, soft cheeses according to Russian classification are divided into several groups:

- cheeses ripened with the participation of lactic acid bacteria and mucus microflora on the surface– Drogobuzhsky, Okhotnichy, Dorozhny;

- cheeses ripened with the participation of lactic acid bacteria, microflora of cheese mucus and white mold developing on the surface(mold spores are introduced along with the starter) – Smolensky, Zakusochny, Lyubitelsky;

- cheeses ripened with the participation of lactic acid bacteria and white mold developing on the surface of the cheese– Russian Camembert, White Dessert, Amateur Mature. Some of this group are also represented on the Russian market. imported cheeses.

Camembert from Germany and France is made from cow's milk with a mass fraction of fat from 30 to 60%. The color of the cheese dough is from white to light creamy, there is white mold on the surface, the taste is delicate, aromatic, mushroom. Brie cheese from France and Germany, it is made from cow's milk, with a fat mass fraction of 45–60%, the characteristic color is from whitish to yellowish-creamy, there is white mold on the surface, the taste is soft, aromatic, from sour to piquant. Munster cheese from Germany and France, made from cow's milk, with a mass fraction of fat from 45 to 60%, has a white-yellowish color, a light orange crust, a delicate, refined taste, depending on the degree of ripeness - piquant. Cheese Limburger from Germany, made from cow's milk, with a fat content of 20 to 50%. It has an orange crust, the color of the cheese dough is from white to light yellow, and the taste is spicy and piquant. Cheeses of this group are also produced pasteurized and sterilized in metal cans, which allows their shelf life to be extended to a year or more;

- cheeses ripened with the participation of lactic acid bacteria and blue mold developing in the cheese dough (Roquefort). Roquefort is made from cow's milk. It has the shape of a tall cylinder with a diameter of 17–20 cm, a height of 9–11 cm, and the weight of the cheese reaches 2–3.5 kg. Roquefort cheese has a smooth surface with well-worn punctures of white or light gray color. Up to 40 punctures are made in each wheel of Roquefort cheese to allow air to enter, which allows mold to develop. A thin layer of yellow or orange mucus may be present on the surface. The cut shows greenish-blue veins and spots of mold. The color of the dough is from white to light yellow (cream). Stilton made from cow's milk, mass fraction of fat 55%, the color of the cheese dough is slightly yellowish, with bluish-greenish veins of mold, the taste is delicately piquant. Dana Blue produced from cow's milk, mass fraction of fat 50%, the color of the cheese dough is creamy with bluish-greenish streaks of mold, the taste is strong, spicy-piquant. Gorgonzola made from cow's milk has a fat mass fraction of 48%, the color of the cheese dough is creamy with bluish-purple veins of mold, the taste is from spicy to piquant;

- fresh cheeses produced with the participation of lactic acid bacteria without ripening, having a pure fermented milk taste and smell with the taste of fillers (Klinkovy, Adygei, Domashny, Gelinzhik, etc.). The production of fresh cheeses is constantly increasing, as they have good taste and high nutritional value, at low cost and very simple manufacturing technology.

Pickled cheeses and feta cheese are produced from the milk of sheep, goats, buffaloes or in a mixture with cow's milk with the addition of bacterial starters. To the hard ones pickled cheeses include Chanakh, Osetinsky, Suluguni and other cheeses, to soft- feta cheese.

Brine cheeses do not have a rind, the dough is from white (from sheep and goat milk) to light yellow with a pattern of eyes of various shapes and sizes. Such cheeses are ripened and stored in 16–20% brine. As a result, the cheeses acquire a sharp, salty taste and a compacted, brittle consistency. Suluguni has a layered consistency.

Manufacture processed cheeses from mature and quick-ripened rennet cheeses with the addition of melting salts (sodium phosphate and sodium citrate), table salt, and spices. Crushed cheese and other raw materials are placed in vacuum boilers, 10–15% water and 2.5% melting salts are added and heated to 75 °C.

The assortment of imported processed cheeses is represented by the long-popular “Viola” (Finland), processed cheeses from Germany, Holland and French “Rambol” cheeses.

Process The production of rennet cheeses consists of several main operations.

Preparing milk for coagulation includes normalization for fat content, pasteurization, the addition of CaCl 2 (to restore coagulation after pasteurization and cooling) and bacterial starters.

Milk curdling- this is the process of converting milk under the influence of rennet from liquid state into gel in cheese baths. Casein coagulates, forming a dense clot.

Curd processing consists in its dehydration and creating conditions for the accumulation of lactic acid microflora. This is achieved by cutting the curd, kneading and heating it a second time with steam.

Molding and pressing cheese ensures the connection of scattered cheese grains into a monolith and compaction of the cheese mass. Forced pressing is used in the production of hard cheeses. Self-pressing, when pressure is used from the upper layers of the cheese mass on the lower layers, for soft cheeses.

Salting cheese is processed using dry salt, saline solution or immersing the cheese in brine, as well as a combination of these methods. Then the salt is removed from the surface of the cheese, the cheese is washed with water and dried. Salting develops the flavor of the cheese and extracts the whey.

Maturation cheese production is carried out in specially equipped cellars with temperature and humidity regulation. During the first 2 to 5 days of ripening, milk sugar is fermented by lactic acid bacteria into lactic acid, which is then converted by propionic acid bacteria into propionic acid (which gives cheeses like Swiss cheese a sweetish taste), acetic acid and carbon dioxide. The size, number and shape of the eyes of each type of cheese depend on the amount of carbon dioxide produced. Fat undergoes almost no change. Free amino acids, ammonia, volatile fatty acids, esters, alcohols and other substances are formed that determine the taste and aroma of mature cheeses. As a result of the interaction of various substances, cheese acquires a taste and aroma characteristic of each type.

To prevent drying and molding after crusting (after 30 - 40 days), cheeses waxed, labeled and packaged. Cheese ripening is also carried out directly in polymer films, into which they (at the age of 5–7 days) are placed after washing with warm water with the addition of sorbic acid and drying under vacuum.

Duration of ripening from 35 days to 6 months.

CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF CHEESE

The finished cheese contains moisture from 42 to 48%; fat in dry matter - 45-50%; salts—1.5—3.5%; the rest of the cheese's dry matter is protein. Consequently, the dry matter of cheese consists mainly of protein and fat in approximately equal proportions.

Milk for cheese production must meet a number of requirements: normal organoleptic characteristics, acidity not higher than 20°, degree of purity not lower than group II. The presence of gas-forming and butyric acid bacteria in milk makes it unsuitable for cheese, since these bacteria cause defects in cheese. Great value for making cheese has a quantitative content of calcium salts in milk as necessary condition coagulation of milk with rennet. With a reduced content of calcium salts, milk under the influence of rennet coagulates slowly and forms a weak, loose curd; This type of milk is called rennet milk. The fat content of the finished cheese depends on the ratio of fat and protein in milk; To obtain cheese with a standard fat content, milk is normalized according to special tables.

BASIC TECHNOLOGICAL PROCESSES IN THE MANUFACTURE OF CHEESE

After examination and normalization, the milk is pasteurized, cooled, and starter, rennet and 40% calcium chloride solution are added. After the milk has been curdled, the curd is cut with special knives to remove the whey and processed until a curd grain is formed.

In order to remove more whey, the curd is heated to a temperature of 38-40°. It is then placed into molds and pressed. The responsible process for making cheeses is salting and aging in cellars.

Cheeses are salted in baths with a 20-22% solution of table salt for 5-8 days at a brine temperature of 10-12°. After salting, the cheeses are laid out on racks for ripening at a temperature of 10-16° and a relative humidity of 92-95% for different periods. So, Dutch cheese matures for 2.5 months, Soviet cheese - 4 months, Swiss cheese - 6 months. At the end of ripening, a dry yellow crust forms on the cheeses. Before being released for sale, cheeses are paraffinized; This prevents drying and gives an attractive appearance.

The sources of contamination of cheeses with saprophytic and pathogenic microflora are basically the same as in the production of butter.

ASSESSMENT OF CHEESE QUALITY

Good-quality cheeses must have: a clean smell and taste inherent in each type; the color on the cut is white or yellowish with the presence of eyes (pattern) of a round, flattened or torn shape of different sizes; consistency elastic, homogeneous.

Cheeses are rated using a 100-point system:

According to the sum of points, cheeses are classified into the following varieties: highest - sum of points 87-100; taste and smell score of at least 37; the first is 75-86 and 34, respectively.

Cheeses scoring less than 75 points or chemical composition those that do not meet the requirements of the standard can only be sent for processing.

MAIN DEFECTS OF CHEESE

When using low-quality raw materials and violating the technological regime in the production of cheeses, their defects may occur (table).

The main defects of cheeses, their causes and preventive measures

Vice	Causes	Preventive measures
Unclean taste	Contamination of milk with gas-forming and putrefactive microflora. High temperature at the beginning of cheese ripening	Careful control of incoming milk and its pasteurization
Unexpressed taste	Low ripening temperature. Provision of dry grain. Diluting serum with water	Introduce active bacterial starters into milk, ensure sufficient moisture content of the cheese grain, normal temperature and duration of cheese ripening.
Greasy taste	Development of butyric acid bacteria. Effect of air and light on fat	Improve milk quality. Use low ripening temperatures
Rancid taste	Fat breakdown by enzymes secreted by molds	Store cheese after ripening at low temperatures. Remove mold from the surface of the cheese. Avoid overripening cheese
Musty taste and smell	Development of putrefactive microflora in cheeses. Storing small cheeses in a poorly ventilated area	Pasteurization of milk, introduction of pure cultures, reduced ripening temperature, air circulation in cellars.
Sour taste	In hard cheeses it appears when the acidity of the milk is high and the processing of the cheese grain is slow; in soft cheeses - with weak development of aerobic microflora, mucus and low ripening temperatures	Avoid high acidity of milk and excessive increase in acidity during grain processing, reduce the duration of processing before the second heating, ensure the required cheese ripening temperature

Bitter taste	Feed origin. Microbial origin. Using salt mixed with sodium and magnesium sulfate. Low ripening temperatures	Pasteurization of milk, introduction of active cultures of lactic acid bacteria, strict adherence to the cheese ripening regime
Rotten and putrid taste	Development of putrefactive microflora with weak salting and low acidity of the cheese mass	Pasteurization of milk, use of active cultures of bacterial starter cultures, adherence to the cheese salting regime
Ammonia taste and smell	Mucus production by bacteria	Dry the cheese grain well, press the cheese correctly, ensure proper care of the rind during ripening
Rough and hard consistency	Strong drying of the grain, high temperature of the second heating, diluting the whey with water before the second heating. Low humidity cellars for ripening. Strong salting of cheese. Insufficient milk maturity	Increase the moisture content of the grain, lower the temperature of the second heating. Ensure the required temperature and humidity conditions in the basements. Paraffin cheeses in a timely manner
Rubbery or belty consistency	Excessive cohesion of cheese dough with a lack of lactic acid and moisture. The defect is typical for young and low-fat cheeses	Increasing milk maturity, introducing active fermentation starter, lowering the second heating temperature
Samokol	Increased acidity of cheese dough. Low temperature at the beginning of ripening	Monitor the freshness of incoming milk and process it in a timely manner
Brittle, fragile and crumbly consistency	High acidity of milk, severe drying of grain, oversalting of cheese, low cellar temperature, protein dehydration	Do not allow milk with high acidity into processing, do not allow milk to clot for a long time, reduce the duration of kneading the grain before the second heating

Classification and assortment. The industry produces a wide range of cheeses. They differ from each other in technology features, external characteristics and organoleptic characteristics.

In table The classification of cheeses of the main range according to the method of milk coagulation is given. Here all cheeses are divided into three classes: 1st class - natural rennet, 11th class - natural fermented milk, III class - processed. Classes are divided into subclasses, types and groups.

Table. Classification of main assortment cheeses

Type and group	Commodity and technological features	Cheeses with similar or similar properties
1	2	3
1st grade. Rennet natural cheeses Subclass - hard cheeses
Swiss type	Spicy, slightly sweet taste and delicate aroma; plastic dough; large drawing. Features of the technology: high-temperature processing of cheese grains, strong and long-term pressing, increased ripening temperature; washed crust. Thermophilic lactic acid and propionic acid bacteria are used in sourdough	“Swiss” (zmmental), “Soviet”, “Moscow”, “Altai”, “Carpathian”, “Ukrainian”, “Voronezh”, “Kuban”, “Gruyère”, “Moravian”, “Comte”
Mountain grating type	They are produced using the first type of technology, but with a very long ripening (up to 2-3 years), as a result of which they acquire a very pronounced taste and smell. Used in powdered form as a seasoning for various dishes.	“Gorno-Altaisky”, “Caucasian”, “Southern Parmesan”, “Reggiana”, “Granopedano”, “Sbrinz”, “Pekorin”
Like Dutch	Pungent taste and aroma, slightly sour; the dough is plastic, slightly brittle; the drawing is small; the crust is covered with a paraffin mixture or polymer film. Low temperature processing of cheese grains and low maturation temperature. Sourdough uses lactic acid and flavor-producing bacteria	“Dutch”, “Kostroma”, “Yaroslavsky”, “Stepnoy”, “Poshekhonsky”, “Dnestrovsky”, “Estonian”, “Stanislavsky”, “Edamsky”, “Dan-bo”, “Finbo”, “Maribo”, “Vier-kant”, “Cartano”, “Luostari”, “Trappist-sky”, “Oka”, “Muchetgo”
Like Russian	Sourish taste; the dough is plastic, tender; the pattern is uniform, but the eyes are irregular in shape; the crust is covered with paraffin or polymer film. Sourdough uses lactic acid and flavor-producing bacteria. Low temperature processing of cheese grains and low maturation temperature	"Russian", "Svesia"

Cheddar type	Pronounced sourish, slightly spicy taste; the dough is plastic, slightly incoherent; no picture; low-temperature processing of cheese grains and low maturation temperatures. Keeping the cheese mass until the head is formed at 30-32 ° C (for enhanced development of lactic acid fermentation). Thermophilic and Bulgarian sticks are used in sourdough	“Cheddar”, “Suluguni”, “Kashkaval”, “Chevil”, “Cheshire”, “Chester”, “Colby”, “Lancashire”, “Cantal”, “Dunlop”, “Derby”, “Coerphilly”, “Leicester” ", "Provolone", "Zlato"
Smoked	The characteristic taste and smell of smoking, the dough is dense, the pattern is small, the crust is light brown. Produced using Dutch cheese technology, after drying the rind, it is smoked or smoked liquid is added to milk.	“Vologda”, “Moldavian”, “Ossetian”, “Caucasian”
With fillers	Spices and additives are added to milk or cheese mass produced using Dutch cheese technology to add taste and aroma, as well as to increase yield.	“Caraway”, “Sage”, “Formagini”, “Fondue-au-rezin” (with grapes), “Koprinsky” (with whey protein), “Ostrogozhsky” (with artificial fat)
Unshaped baths	Curd grains produced using Dutch or cheddar technology are matured in containers. The ripened cheese mass is used in the production of processed cheeses	Accelerated ripening cheese, container-ripened cheese, unshaped cheese, melting cheese

Uglich type	Pronounced cheesy, slightly sour taste, delicate plastic consistency; ripen with washed rind	“Uglichsky”, “Donskoy”, “Northern”, “Ponlevek”, “Livaro”
Subclass - soft cheeses
Dorogobuzh type	Spicy taste, delicate consistency. Processing of cheese grains without second heating. Ripen with mucus on the rind. Sourdough uses bacteria - fermented milk sticks	“Dorogobuzhsky”, “Medynsky”, “Dorozhny”, “Dessert”, “Jerome”, “Romadur”, “Reblochon”, “Marouay”, “Porsalu”, “Senmore”, “Munster”, “Limburgsky”
Dessert type	Penicillin molds develop on the surface of the cheese.	“Dessert white”, “Brie”, “Coulomier”, “Serre-surchet”, “Valencia”, “Neuchâtel”, “Russian Camembert”
Type of snack bars	The taste and smell are sharp, piquant, delicate, spreadable consistency. Ripening with mucilage and mold on the rind. Lactic acid bacteria are involved in ripening	“Zakusochny”, “Amateur”, “Smolensky”, “Coulomier”, “Saint-Nectaire”, “Saint-Marselen”
Roquefort type	The taste is sharp, peppery; consistency is delicate, crumbly; The cut shows green spots from the development of mold of the penicillin genus, the spores of which are added to milk or cheese grains	“Roquefort”, “Stilton”, “Strakkino”, “Danablue”, “Micella”, “Gorgonzola”, “Magura”, “Mklats-panir”, “Bledorset”, “Fourmblay”
Brine	Strongly salty taste, soft consistency. Cheeses are ripened and stored in brine	“Brynza”, “Kobisky”, “Tushinsky”, “Gruzinsky”, “Limansky”, “Akavi”, “Hemus”
11th grade. Fermented natural cheeses
Type of fermented milk grating	Strong taste and aroma, solid consistency; Spices are added to the cheese mass. Use only in powdered form as a seasoning for other dishes.	“Green” grating, “Glarnsky”

Type of curd ripening	Quite pronounced unique taste and smell, delicate consistency; made from cottage cheese	“Lithuanian”, “Mold curd”, “Harzsky”, “Olmützsky”, “Conqualot”, “Pultost”
III class. Processed cheeses Subclass - processed cheeses
Melted without spices	Taste and smell close to those characteristic of the original cheese, according to which they are given names	“Kostroma melted”, “Roquefort melted”, “Soviet melted”, etc.
Melted with spices and fillings	Additional taste and smell of added spices and fillers	“Sharp processed cheese with pepper”, “Processed cheese with smoked meats”, “New” processed cheese
Melted pasty	Pasty consistency	“Friendship”, “Wave”, “Summer”, “Moscow soft”, “Amber”
Fused plastic	Sugar and other fillers are added to the raw materials; cheese dough can dissolve in water	“Chocolate”, “Coffee”, “Fruit”, “For lunch”
Processed canned	The melted cheese mass is packaged in tin cans and subjected to heat treatment	"Sterilized", "Pasteurized"

Cheeses vary in shape (balls, bars, sectors, cylinders, half-cylinders); the condition of the dough (from dense chunky to spreadable paste); color (from cream to bright orange and pistachio); taste (from spicy to sweet).

Cheeses produce 30-60% fat content in dry matter, 2-35% moisture content.

Production Features individual species cheeses and their properties.

Hard rennet cheeses make up the majority of cheeses produced; Based on the size and weight of the finished product, they are divided into large and small. Based on technology and characteristic taste and smell - into the following types.

Cheeses such as Swiss - for their production, milk of particularly high quality is used in terms of organoleptic properties, acidity, mechanical and bacterial contamination. The process of their production is distinguished by fine grain production, high temperature of second heating, pressing, and long ripening. All of them belong to large cheeses.

Swiss cheese is produced mainly from raw milk, which must be clean and free from gas-forming bacteria. To increase the coagulability of fresh milk, add mature (10-15%) milk, as well as a starter of lactic acid rods and propionic acid bacteria, which contribute to the formation of large, regular (round or oval) eyes and a typical pattern. These cheeses ripen for 6 months. In appearance, Swiss cheese is a large, low cylinder weighing 50-100 kg. On the crust, strong and without wrinkles, the imprints of the sickle cloth in which the cheese was pressed are clearly visible. A dry grayish coating is allowed on the surface. white. The taste is sweetish (spicy) with a well-defined aroma of cheese.

“Soviet” cheese is prepared from pasteurized milk according to the Swiss preparation method. The production technology was developed in Altai in 1932. It has the shape of a rectangular bar weighing 12-16 kg. The ripening period is 4 months, but it acquires its best qualities at 6-8 months of age. The taste is almost no different from the taste of Swiss cheese.

Cheese "Moskovsky" is a variety of "Sovetsky". Has the shape of a tall cylinder coated with a paraffin mixture yellow. Head weight 6-8 kg. The eyes are the same shape and size as those of the “Soviet”, but are more sparsely spaced.

Altaisky cheese is made in the form of a cylinder, reminiscent of Swiss cheese, of reduced size, weighing 12-20 kg. He has smaller eyes. In smell and taste it is close to “Swiss”. The ripening period is at least 4 months.

Cheese "Kubansky" refers to cheeses of a unified cylindrical shape, designed for tray production. Cheeses of this form are not divided into varieties. Close to Sovetsky. Large, sparse eyes with a diameter of 1.5-2 cm. The weight of the cylinder is up to 10 kg.

Cheeses such as mountain grater are used as a flavoring seasoning - they are ground into powder or crushed using a grater. They are produced in a standardized cylindrical shape weighing 8-10 kg.

Gornoaltaisky cheese is almost impossible to cut with a knife. Caucasian grated cheeses of the highest maturity have pungent taste and smell, the consistency is dense, hard, medium-ripe cheeses have a delicate taste and smell, a delicate texture, not crumbly.

Dutch-type cheeses - a large assortment of pressed cheeses with a low second heating temperature.

Dutch cheese began to be produced in Russia in the 1820s. Domestic technology is somewhat different from that adopted in Holland. The cheese is produced: round cheese weighing 2-2.5 kg, “liliput” weighing 0.4-0.5 kg, large block cheese 5-6 kg and small block cheese 1.5-2 kg. It is considered mature at 2-2.5 months of age, “liliputian” - after 35 days, but when ripening up to 6-8 months, the taste becomes more pronounced and pungent. Indicator good quality serves to form tears in the cheese. It appears in long-term aged cheese (more than 3-3.5 months). Cheese is distinguished not only by shape, but also by physical and chemical parameters: round cheeses are produced with a fat content of at least 50% and a moisture content of no more than 43%, block cheeses are produced with 45% fat and 44% moisture. The paraffin cheese rind is smooth, thin, yellow or red.

Due to the low temperature of the second heating, lactic acid streptococci are involved in the ripening of the cheese; As a result, small eyes of a round, slightly flattened or angular shape are formed. The cheese dough is plastic, slightly brittle when bent. The taste is clean, with pungency and slight sourness.

Kostromskaya cheese is made in the form of a low cylinder with a convex side surface, weighing 9-12 kg for a large one and 5-6 kg for a small one. In terms of technology and organoleptic characteristics, it is close to “Dutch”. Ripens in 2.5 months.

Yaroslavsky cheese is produced in the form of a tall cylinder weighing 2-3 kg, a standardized large cylinder weighing 8-10 kg and a standardized small cylinder weighing 4-6 kg. In terms of organoleptic and physico-chemical indicators, it corresponds to the “Dutch” bar.

Stepnoy cheese is produced in the form of rectangular bars weighing 5-6 kg with slightly convex side surfaces. Has a sharper and saltier taste and a more tender taste

what "Dutch" is. The surface of the bar is waxed, but not painted.

Poshekhonsky cheese has the shape of a low cylinder weighing 5-6 kg. The taste is slightly sour, moderately cheesy. The pattern is formed from round or slightly flattened eyes. The consistency of the dough is plastic. Fat content in dry matter is 45%, moisture content is 40-42%, salt content is 1.5-2%. Ripens in 1.5 months.

Estonian cheese is distinguished by accelerated ripening: it is released for sale at the age of 30 days. It has the shape of a tall cylinder weighing 2-3 kg. The taste is pronounced cheesy, slightly sour, a spicy aftertaste is allowed. The dough is soft, plastic, the eyes are round in shape, reminiscent of an oval. The fat content in dry matter is at least 45%, humidity 44%, salt content 1.8-2.5%.

Russian type cheeses. Cheese "Russian" with slightly convex surfaces. The mass of the large cylinder is 11-15 kg, the small one - 7-10 kg. It has a thin, even crust without a subcortical layer; it can also be produced without crust. The surface is covered with an unpainted paraffin mixture. The taste and smell are pronounced cheesy, slightly sour. The dough is soft and plastic. The pattern consists of unevenly spaced eyes of irregular, angular and slit-like shape. Ripening period is 70 days. Fat - no less than 50%, moisture - no more than 43%.

Cheddar-type cheeses have the following characteristic feature: after processing, the cheese mass becomes soft, viscous, and separates into thin, sheet-like layers (the process is called cheddarization). The most famous cheese included in this group is Cheddar.

Cheddar is a cheese of English origin. Russian "Cheddar" is produced in Altai. It has the shape of a tall cylinder weighing 30-33 kg with a steep side surface and a flat base. The taste and smell are slightly sour, pronounced, typical for this cheese. The dough is plastic, tender, slightly spreadable. There is no picture. Contains moisture no more than 44%, fat - no less than 50%, salt 1.5-2.5%. Ripening period is 3 months.

Smoked cheeses are similar in production technology to Dutch cheeses, but are smoked. Smoked cheese “Moldavian” is made from sheep’s milk. At the age of 20-25 days, when a yellow crust forms on the cheese, it is smoked for 24-36 hours at a temperature of 25-34 ° C in a smoking chamber. After smoking, the cheese is kept at a temperature of 12-15 ° C for 1-2 days, paraffinized and again placed in cheese storage for maturation for a period of at least 1.5 months. It has the shape of a low cylinder weighing 2-2.5 kg. The crust is smooth, waxed, light or dark brown in color. The taste and smell are characteristic of smoked products. Medium density dough. The pattern consists of round, oval or irregular shaped eyes. Contains no less than 55% fat, no more than 42% moisture, no more than 3.5% salt.

Semi-hard cheeses (like Latvian). Lactic acid bacteria, as well as mucus-forming bacteria developing on the surface, take part in the ripening of cheeses of this type. Ripening proceeds from the surface to the center. Cheeses have a characteristic sharp, specific, slightly ammonia-like taste and smell.

“Latvian” cheese is produced in the form of a block weighing 2.2-2.5 kg of square cross-section with slightly rounded edges and convex side surfaces. In terms of moisture content (48%), this cheese is on the border between hard and soft. The crust is thin, covered with dried, slightly sticky sulfuric mucus of a reddish-brown color with light spots. The dough is soft and plastic. The eyes are oval and irregular in shape. The taste is sharp, slightly ammonia, characteristic of cheeses of this type.

Uglich cheese has the shape of a rectangular block weighing 2-3 kg. The dough is tender, elastic, slightly brittle with large oval or irregularly shaped eyes; the taste is slightly sour. Ripens in 2 months. The surface is waxed and not painted.

Soft rennet cheeses have a delicate, soft consistency due to their high moisture content, and differ in the way the cheese matures. A special feature is the increased acidity of the milk, a lower coagulation temperature, the grain is placed large, and sometimes the curd is not crushed at all, a second heating and forced pressing are not performed. The cheeses are small in size. Ripening occurs layer by layer, starting from the outer layers and spreading deeper.

Cheeses like Dorogobuzhsky (with mucus on the rind) are characterized by ripening with the participation of lactic acid bacteria and microflora of cheese mucus.

Dorogobuzhsky cheese has the shape of an not quite regular cube. The surface of the thin crust is covered with a coating of mucus from pale yellow to yellow-red. Without ocelli or with a small number of small, irregularly shaped ocelli. The consistency of the dough is delicate, oily, slightly spreadable. The taste and smell are pungent, slightly ammonia-like. Ripens in 40 days. It is dried, wrapped in thin parchment and then in foil. Contains fat no less than 45%, moisture no more than 50%, salt no more than 3.5%.

Cheese "Medynsky" has the same indicators as "Dorogobuzhsky".

Dessert-type cheeses are prepared with mold on the rind. This group includes “Dessert White” and “Russian Camembert”. “Russian Camembert” is made in the form of low cylinders weighing 130 g, divided into halves. The taste is fermented milk with a pleasant aftertaste of champignons. The dough is soft, almost spreadable. Contains fat 60%, salt 1.5-2.5%. It is consumed together with a persistent crust, which gives it a special piquancy.

Snack-type cheeses have a characteristic taste, smell and appearance, which depend on the action of lactic acid bacteria, white mold and microflora of the cheese mucus.

Zakusochny cheese is sold both fresh and mature. Fresh cheese is sold 7-10 days after production and tastes like Camembert. Mature cheese is sold in 20-30 days, has a pungent taste with a mushroom aftertaste, a slightly ammonia-like odor, and a spreadable, oily consistency. The rind of mature cheese is thin, soft, covered with a dried reddish-yellow mucus mass and spots of mold. It has the shape of a cylinder with a diameter of 11-12 cm, a height of 2-3 cm and a weight of 200-300 g. Contains 50% fat, 55% moisture.

Lyubitelsky cheese has the shape of a low cylinder weighing 0.4-0.7 kg. They produce it in the same way as a snack bar. The taste and smell are sharp, piquant, with a slight mushroom aftertaste. The consistency is soft and spreadable. Cheese contains no less than 50% fat, no more than 60% moisture, 3.5% salt.

Smolensky cheese has the shape of a low cylinder weighing 0.85-1.2 kg. A thin crust is covered with yellowish-red mucus. Duration of ripening is 40 days. The taste is sharp, specific, with a slight mushroom aftertaste; the smell is slightly ammonia. The consistency of the dough is spreadable and oily. Cheese without eyes or with a small number of small, irregularly shaped eyes. Fat - no less than 45%, moisture - no more than 50%, salt - no more than 3.5%.

Cheeses such as Roquefort are distinguished by the fact that they ripen under the influence of green mold inside the cheese dough.

Roquefort is the most common light cheese. This cheese is made from pasteurized whole milk from cow, sheep or goat using pure mold cultures. Ripening time is 1.5 months. The surface of Roquefort must be flat. The taste is spicy, salty, peppery, the aroma is specific to this species. The color is white or slightly yellowish. There is no picture. Contains 40-50% fat, humidity not higher than 40-52%, salt 4-8%. They are packed into barrels in dense rows and completely filled with brine.

Fermented milk cheeses differ from rennet cheeses by the precipitation of casein, which is produced by lactic acid. The latter is introduced into milk along with whey or is formed using pure starter cultures.

Cheeses such as fermented milk grated cheeses. Cheese "Green" is prepared from skim milk. Used as a seasoning. It has a grayish-green color (powder from dried leaves of blue and yellow sweet clover is added), dense structure, and can be easily grated. Has no drawing. The taste is sharply salty with a specific smell of sweet clover. Contains: moisture 40%, table salt 6.5%. The head is wrapped in foil.

Cheeses such as curd ripening - “Lithuanian”, “Tvorozhny moldy”, “Garzsky”, etc. They are made from cottage cheese to which 3% salt and 1% sodium bicarbonate are added; carefully grind the mass and form cylinders of 100 g. Keep in a dry room for 1-2 weeks. A yellowish mucus forms on the surface, which gradually dries out and forms a crust. Ready-made cheese curds have a pleasant, strongly pronounced cheese taste and smell.

Cheese "Lithuanian" is produced in the form of a bar with a triangular base. Its consistency is delicate and spreadable. The taste and smell are pungent, sour milk. Contains at least 45% fat, moisture - 47%, salt - 2%.

Cheeses such as curd ripening are produced using rennet-fermented milk or fermented milk coagulation. The technology for their preparation is similar to the technology for producing cottage cheese, which is why fresh cheeses are often called curd cheeses.

The “Tea” and “Coffee” cheeses have a delicate, spreadable consistency, a sour-milk, salty taste, and a pattern without eyes. “Tea” cheese is packaged in cardboard boxes weighing 250-500 g. “Coffee” cheese is wrapped in parchment paper and shaped into a square (50-120 g) or cylinder (100-170 g).

Processed cheeses are not inferior to natural ones nutritional value— calorie content, content of complete proteins of animal origin, calcium and phosphorus salts. They are produced by melting hard rennet cheeses with the addition of melting agents. The fat in processed cheeses is in the form of small droplets, the diameter of which is 5-20 times smaller than that of the fat globules of natural cheeses, which increases their digestibility. From a hygienic point of view, processed cheeses are preferable to natural ones, since they are subjected to heat treatment, which sharply reduces the volume of cheese microflora. Some processed cheeses, such as plastic cheese, can be dissolved in water and consumed as drinks.

Processed cheeses without spices and fillers. “Uglich creamy”, “Soviet”, “Russian”, “Kostroma”, “Latvian”, “New”, “Smoked sausage”. Cheeses "Uglichsky" and "Nevsky" - high fat content (60%) have a delicate, oily, slightly spreadable consistency.

Processed cheeses with spices and fillings are produced from mature natural cheeses with low second heating, fresh low-fat cheese, butter and flavoring fillers. An assortment of processed cheeses: with ham, smoked sausage, hot with pepper, with spices - cumin, sweet clover, etc.

The raw materials for processed cheese “Novy” with 30-40% fat content are protein products from skim milk and buttermilk with the addition of cow butter. Sausage cheese with 30-40% fat content is produced from the same set of raw materials as Novy cheese. The melted cheese mass is cooled to 50-55 °C and injected into the casing. Cooled and dried loaves are subjected to cold smoking at a temperature of 25-35 ° C (for 20-24 hours) or hot smoking at a temperature of 45-55 ° C for 3-4 hours.

Paste-like processed cheeses “Druzhba”, “Volna”, “Leto” (55% fat), “Roquefort” (50%), “Sour-milk” (45%), “Green” (30%), “Moscow soft” in tubes (50%), “Yantar” (60%). Packaged in quantities of 100 and 200 g in cups made of polymer materials or in tubes of 160 g.

Processed plastic cheeses “Chocolate”, “Coffee”, “Fruit” are made from freshly produced cottage cheese of various fat contents, butter, sugar and flavoring fillers. Cheese contains no more than 35% moisture, no less than 30% fat, and no less than 30% sugar.

Processed cheeses for lunch are used as a flavoring. They dissolve in water without residue. They add a spicy taste and aroma to dinner dishes.

Canned processed cheeses 50% fat - sterilized, pasteurized and unsterilized with ham. Produced from selected natural cheese, melting is carried out at a temperature of 90-105 ° C, hot packaged in varnished jars of 100 or 250 g, rolled and sterilized at a temperature of 100-105 ° C or pasteurized at a temperature of 75-90 ° C. The taste is cheesy, slightly sour.

Nutritional value. During cheese making, a significant portion of the water is removed from milk. The cheese is concentrated food product and is characterized by a high content of easily digestible milk protein (23-30%), highly dispersed milk fat (32-33%), calcium and phosphate salts, fat- and water-soluble vitamins, and essential amino acids. Cheese proteins are digestible by 98.5%, fats by 96%, carbohydrates by 97%. Cheeses have a high calorie content and physiological value.

Factors shaping quality and quality assessment. The quality of cheese is determined by the quality of raw materials and production technology. The chemical composition, physical properties and microbiological indicators of the processed milk determine the cheese suitability of the milk, i.e. its ability to coagulate, form a clot of the proper consistency, as well as the ability to ferment and create an environment necessary for the development and activity of beneficial microorganisms, primarily lactic acid bacteria.

Cheese defects arise as a result of the use of low-quality milk, violations of the technological production regime, conditions of transportation and storage of finished products. Defects can be divided into three groups: defects of taste and smell; defects in consistency, pattern and color; defects in appearance (shapes, crusts).

Defects of taste and smell include:

the unexpressed taste of the cheese is a consequence of the fact that it has not accumulated the normal amount of ripening products. Reasons: young age of the cheese, excessively dry processing and aging in cheese storage facilities with insufficient humidity, excessive dilution of whey with water, ripening at low temperatures;

“empty” taste - observed in cheeses that have been frozen;

taste and smell atypical for this type of cheese are the result of a violation of the technological regime;

feed taste is a consequence of feeding silage to animals and the ingestion of cabbage, wild onions, garlic, and wormwood into the feed;

sour taste in young, unripened cheeses is a consequence of low storage temperature, insufficient aging, processing of overripe milk, excess starter culture;

bitter taste - from feed, poor quality table salt, and also occurs at low ripening temperatures, using mastitis milk;

The greasy taste in cheeses with broken rinds or in rindless cheeses, especially soft ones, is the result of the action of air and light on the fat. This flavor occurs in cheese with butyric acid fermentation;

rancid, moldy taste in soft cheeses (“Roquefort “Zakusochny”, etc.) is the result of the accumulation of fat breakdown products under the influence of the lipase enzyme produced by molds;

a putrid, rotten smell is a defect of bacterial origin. Appears in cheese made from raw milk;

ammonia taste and smell - in cheeses with washable rind; Even a slight ammonia smell is a defect.

Defects in consistency, pattern and color include the following:

crumbly consistency is the result of increased acidity of the cheese mass. The dough of such cheese acquires a curd flavor, gas formation is weak, the pattern is not expressed;

samokol (prickly dough) is a consequence of a decrease in the cohesion of the cheese mass. It is observed in the second stage of ripening, mainly in “Swiss” and “Soviet” cheeses;

fistula in round Dutch cheese in the form of cracks that appear inside the cheese - a consequence of strong gas formation, non-compliance with the technological regime (overdrying of the cheese grain, poor gluing of the cheese mass, its rupture during molding and pressing);

smearing dough is a consequence of careless grain processing; A lot of whey is formed, and the dough turns out to be poorly cohesive. For many soft cheeses, spreading dough is not a defect;

a hard, belty consistency is the result of excessive drying of the grain, excessive crushing, and too high a heating temperature, which leads to a lack of lactic acid in the cheese mass and severe swelling of the proteins. It is found mainly in low-fat cheeses, which do not have enough fat to loosen the cheese dough;

blind cheese - without eyes or with a sparse and small pattern due to insufficient gas formation. Cheese without a pattern is obtained by processing pasteurized milk, into which no bacterial starter has been added. Low temperature of cheese storage facilities, large amounts of salt, and excess acidity of fresh cheese have a negative effect on gas formation;

a sparse and small pattern is a consequence of processing milk with high acidity and ripening the cheese at a lower temperature than required;

bloating is the result of excessive development of gas-producing bacteria. There are large voids inside the head of cheese; often the cheese rind cracks;

the hollow pattern is the result of a loose arrangement of grains. Ragged eyes are observed. In self-pressing cheeses, a hollow, irregular pattern is not a defect;

The slit-like pattern in spongy cheese is the result of long aging of the cheese in a warm storage. The cheese settles, the gas diffuses outward, and a slit-like or “cabbage” pattern is formed;

a torn pattern is a consequence of a rupture of the partitions between closely spaced large eyes or rapid gas formation;

the pale color of the dough is the result of an insufficient content of natural pigments in milk, which occurs mostly in winter; o uneven color - due to uneven distribution of salt or paint in the cheese dough.

Shape defects - deformation can occur:

when salting with dry salt without forms, when unhardened cheese settles and changes shape;

when storing cheese on uneven shelves;

with rare turning of delicate cheeses - one-sided sediment;

When stored in warm cheese warehouses, cheeses with high humidity can take on a blurry shape. Deformed cheeses are not allowed for sale.

The defects of the crust are as follows:

thick, rough rind of pressed cheeses, long time stored at low humidity is a consequence of insufficient amounts of lactic acid and salt in the cheese mass, too frequent washing of cheeses in warm water, and long-term storage of unwaxed cheese. A thick rind reduces the edible portion of the cheese;

weak, slimy, white rind in cheeses with a high content of lactic acid or salt is a consequence of improper processing of the cheese mass in the bath, increased lactic fermentation and oversalting;

cracks in the rind are the result of too rapid drying of the surface layer in dry cheese storage facilities, especially with insufficiently viscous dough, and on cheese with a weak rind. Strong gas formation also leads to cracks on the surface;

“cancer” of the crust in the form of lichen-like spots is the result of the activity of putrefactive bacteria that develop at high humidity in cheese storage facilities. If a defect appears, it is necessary to cut out and cauterize the affected areas and isolate the diseased cheeses;

smallpox mold - appears on the surface of the cheese in the form of small round white spots, penetrates deep into the rind, forming spots with a diameter of 5-10 mm;

subcortical mold in the voids located under the surface of the crust is the result of processing milk with high acidity and unsanitary maintenance of equipment. A sign of mold is dark spots on a light crust;

a rotten rind is the result of over-salting, untimely turning, washing or grinding of cheese and contamination of the rind with putrefactive microflora, paraffinization of cheese with an unsalted, slimy rind and storage of such cheese in closed boxes. The appearance of this defect is facilitated by increased air humidity in cheese storage facilities;

ulceration of the rind, cheese dust on the rind - the result of infection with mites (cancers). Affected cheeses should be isolated and processed, and the room should be disinfected.

Packaging and labeling. Depending on the shape, size and weight, cheeses are packaged in wooden boxes, drums, and pickled cheeses are packaged in barrels. Each unit of packaging contains cheeses of the same name, variety, the same shape and the same age. The container must be clean, durable, and the wood moisture content should not exceed 20%. They use boxes separated inside by partitions to protect the cheeses from damage. Many cheeses are wrapped in parchment, wax, cellophane and other films before packaging. Soft rennet cheeses are wrapped in parchment and aluminum foil, labeled and then packaged. Processed cheeses are wrapped in lacquered aluminum foil. Smoked cheese produced in a shell of various films. Cheeses in foil, with the exception of “New”, are placed in cardboard or plastic boxes and then in cardboard boxes.

Each cheese is marked with a code, applying a production mark with harmless paint in a certain order indicating the percentage of fat, plant number, abbreviated name, and place of manufacture. The date is indicated by pressing casein numbers into the cheese dough or by imprinting metal ones. On “Latviysky” and “Volzhsky” cheeses, the date of manufacture and the factory mark are applied to the paper in which the cheese is wrapped. The shape of the stamps depends on the fat content of the cheese: for cheeses with 50% fat content - square; for 45% fat content - in the form of a regular octagon. When released from a refrigerator or wholesale warehouse to a retail chain, the cheese variety is stamped with a stamp.

Markings are applied to the end side of the outer container, indicating the name of the cheese, plant number, net, container and gross weight, number of cheeses, and the name of the master.

Conditions and terms of storage and transportation. Optimal conditions cheese storage: temperature 2-8 °C and relative humidity 85-87%. Well-ripened cheeses stored for long-term storage can be kept at a temperature of -1 to -5 ° C and a relative air humidity of 85-90%.

Separate rooms are allocated for storing cheeses in warehouses to avoid transferring the cheese smell to other products. Brine cheeses are placed separately from others, taking into account the possibility of brine leakage. Sliced ​​cheeses can be stored in plastic packaging for no more than 3 days without deterioration in quality or weight loss.

Cheeses arrive to trading organizations ripened, however, both during storage in warehouses and in stores, changes in cheeses continue, caused by biochemical and chemical processes in the cheese mass, the development of microorganisms on the rind and the impact of physical factors on the structure of the cheese. As a result, the quality of the cheese can improve and defects caused by its incomplete ripening disappear. However, cheeses can overripe and acquire an overly pungent, sometimes rancid taste due to the accumulation of excessive amounts of protein breakdown products.

Cheeses are transported in any vehicle that meets hygienic requirements and is specially equipped for transporting certain types of cheeses. In summer they are transported in isothermal wagons at temperatures from 2-8 °C. In winter, at temperatures below -5 ° C - in insulated carriages to prevent freezing. Processed cheeses can be transported in uninsulated wagons at temperatures from 0 to 20 °C. Cheese is transported in containers. Transportation without packaging is possible railway only “Swiss” and “Soviet” cheeses. They are placed on racks of up to 5 pieces.

In world cheese making there is no unified classification of cheeses. IN different countries Cheeses are produced with the same names, but differ in manufacturing technology. The commodity classification is based primarily on the consumer properties of mature cheese - structure and appearance, chemical composition and organoleptic characteristics and shelf life.

Table 3

Classification of hard rennet cheeses

Type and group name	Quality indicators and technological features of cheeses	Names of cheeses with similar properties
Cheeses like Swiss	The dough is plastic, the pattern is large, spicy, slightly sweet taste and delicate aroma. Features of the technology: high-temperature processing of cheese; strong and fast pressing; the crust is melted	Swiss, Altai, Soviet, Grueyre
Cheeses like Dutch	The dough is plastic, slightly brittle, the taste and aroma are sharp, slightly sour; the feed is coated with araffin mixture. Low temperature processing of cheese grains and low maturation temperature	Dutch, Yaroslavl, Stepnoy, Poshekhonsky, Danbo, Finbo, Mochetto
Cheeses like Cheddar	Pronounced sour taste; plastic dough; the drawing is missing; low-temperature processing of cheese grains and low maturation temperatures. The cheese mass is aged until the head is formed at a temperature of 30-32C	Cheddar, Chester, Leicester, Zlato, Vitosha
Cheeses like Russian	Sourish taste; the dough is soft and plastic; uniform pattern, irregularly shaped eyes; the crust is covered with paraffin or a polymer film. Low temperature processing of cheese grains and low maturation temperature	Russian
Cheeses of the Latvian type	Semi-hard cheeses. The taste and smell are pungent and slightly ammoniacal; The consistency is delicate, the pattern is small. Low temperature processing of cheese grains and maturation. Ripening cheeses with mucus on the rind	Latvian, Spicy, Telzit, Brick

During their production, milk is curdled using rennet. When making fermented milk cheeses, milk coagulates under the influence of lactic acid.

Most of the cheeses produced by the industry are rennet cheeses, during the production of which milk coagulates under the influence of lactic acid.

The basis for the classification of hard rennet cheeses can be: the type of main raw material, the method of milk coagulation, the microflora involved in the production of cheese, the main indicators of the chemical composition and the fundamental features of the technology.

1.By type of main raw material :

· produced from cow's milk;

· produced from goat milk.

2.Type of milk coagulation gives specific characteristics to the cheese. In cheese making, four types of milk coagulation are used: rennet, acid, rennet-acid, thermal acid.

3. Rennet cheeses are divided into:

· hard;

· brine;

· soft.

The best taste properties cheeses containing 45-50% fat in dry matter have. In accordance with food hygiene requirements, in recent years in developed countries much attention has been paid to the problem of reducing the fat content in cheese. A simple reduction in fat content causes a deterioration in organoleptic characteristics, and, consequently, a decrease in the competitiveness of cheeses in the food market. Ways to solve this problem are modification of technology (increasing the moisture content of cheeses, using substitutes or fat simulators, changing the composition of starter cultures). Some milk fat can be replaced vegetable fats, which reduces the cholesterol content in cheese

5.Depending on the mass of the heads they are divided into two groups: large and small.

6.Depending on the temperature of the second heating, moisture content, type of fermentation, character of the pattern, taste and aroma, hard rennet cheeses are divided into subclasses:

· cheeses pressed at high temperatures (more than 50 C) during the second heating;

· cheeses pressed at low temperature (30-42 C) with second heating;

· self-pressing (semi-hard) cheeses with a low second heating temperature, ripening with the participation of cheese mucus microflora;

· cheeses pressed with a low temperature of the second heating and high level lactic fermentation.

7.Depending on the composition of the microflora cheeses can be divided into groups: those produced with the participation of only mesophilic lactic acid bacteria; using mesophilic and thermophilic lactic acid and propionic acid bacteria; using mold fungi; using microflora of surface mucus; using bifidobacteria (or acidophilus bacillus); without the direct participation of microorganisms (whey, cream).

Let us dwell in more detail on the group of hard rennet cheeses since they are the topic of my course work.

Hard cheeses include:

· Hard cheeses, pressed with a high temperature of the second heating. This group includes cheeses of the “Swiss” type: “Swiss”, “Edensky”, “Sovetsky”, “Moskovsky”, “Mezhdurechensky”, “Stolichny”, “Voronezhsky”, “Kubansky”. These cheeses are recommended for breakfast and lunch. Among the imported cheeses, this group includes the cheeses “Emmental” (Switzerland), “Gruyere”, “Bosphorus”, “Alpine” (Austria), “Jarlsberg” (Norway) (Fig. 1).

Figure 1. Swiss hard rennet cheese

· Hard cheeses are produced using the first type of technology, but with a very long ripening (up to 1 year), as a result of which they acquire a strongly pronounced taste and smell. Grated cheeses are intended for areas with hot climates. Taste and aroma: pungent, sweetish, spicy, medium ripe - slightly sour. The consistency is very dense, difficult to cut, used in grated form. Fat content - 45%, moisture - 30-38%, salt - 1-2%. This group includes: “Gorno-Altai”, “Caucasian” of medium maturity and “Caucasian” of highest maturity, “Southern Parmesan”, “Reggiana”, “Grano-pedano” (Italy), “Sbrinz” (Switzerland), “Pecorino”. Cheeses are well preserved elevated temperatures; no melting of fat is observed either on the surface of the cheeses or in the internal voids. (Figure 2)

Figure 2. Hard rennet cheese Pecorino

· Hard cheeses, pressed with a low temperature of the second heating (41-43°C) characterized by the presence of a larger cheese grain (5-8mm). Cheeses of this group are characterized by a small weight - 5-6 kg, a small pattern, a plastic consistency, the dough is slightly brittle when bent, taste and aroma: sharp, slightly sour, eyes 4-8 mm. This group includes cheeses of the “Gollandsky” type: “Gollandsky” (round, bar), “Kostromskoy”, “Stepnoy” (sharper and saltier), “Yaroslavsky”, “Uglichsky” (characterized by a high moisture content of 46-48% and a kind of hollow pattern - eyes of irregular angular shape, the shape of the bar is rectangular weighing 2-3 kg), as well as cheeses with a reduced fat content of up to 30% - “Estonian”, “Lithuanian”, “Pribaltiysky”, “Minsky”, “Poshekhonsky” "(in the shape of a low cylinder, the taste is cheesy, sourish), "Stepnoy", "Dnestrovsky", "Stanislavsky". Imported cheeses included in this group include Eddam, Gouda (Netherlands), Danbo, Goyus (Denmark), Fynbo, Maribo, Vierkant, Cartano, Luostari, “Trappist”, “Oka”, “Turunmaa” (Finland), “Moravian”, “Samsyu”, “Komte”, “Muchetto”. These cheeses are recommended as a seasoning for vegetable dishes and for breakfast (Fig. 3).

Figure 3. Hard rennet cheese Goyus

· Cheeses like “Dutch”. For most of these cheeses, the mass fraction of fat is 45%, moisture - 44%, salt - 1.5% -3.5%. This group includes a variety of cheeses that are similar in organoleptic properties and technology and differ mainly in the shape of the heads, and in some cases, in the ripening period. Low second heating affects the ripening pattern and physical and chemical properties of the cheese. Cheeses are made from pasteurized milk using starters of lactic acid and flavor-forming bacteria. Due to the low second heating, the cheese grain is not dried much; a lot of whey remains in it, as a result of which the volume of microflora is much greater than in “Swiss” type cheeses. This determines the high speed of microbiological processes and the ripening period of up to 2 - 2.5 months. “Dutch” cheeses have a sour taste due to the larger amount of whey remaining in them. The consistency of the cheese is soft and elastic. The pattern consists of medium-sized eyes with a regular round shape. Like all pressed cheeses molded from a layer, the eyes are concentrated in the center of the head, they are not located under the rind. High content aromatic substances in mature cheese contribute to the separation of digestive juices, so cheese, in addition to being highly digestible, has medicinal and dietary properties (Figure 4).

Figure 4. Hard rennet cheese Dutch

· Hard cheeses, pressed with a low second heating temperature and a high level of lactic acid fermentation. Cheddarization of the cheese mass (keeping it at a temperature before molding is carried out in order to increase acidity. The cheese mass becomes soft, melts when heated, the cheeses have a pronounced sourish, slightly spicy taste, the dough is plastic, slightly viscous, incoherent and brittle, there is no pattern. This group includes cheeses like "Cheddar" (Figure 5)

Figure 5. Hard rennet Cheddar cheese

Hard and semi-hard cheeses are the most popular among Russian buyers. They are the most high in calories, high in fat and high in calcium. Recently, the range of such cheeses on the Russian counter has become wider due to flavoring additives: nuts, caraway seeds, pepper, honey and even juices are added to cheeses. The cheeses are smoked, and unusual nuances are introduced into the technology of their preparation.

Efremovsky Butter and Cheese Plant produces hard rennet cheeses of the following brands:

· Hard rennet cheese “Vityaz”.
Cheese "Vityaz" is a pioneer of TMP - new generation cheeses. For the development of its technology, the Siberian Research Institute of Cheese Making became a laureate Altai Territory in the field of science and technology for 2002. JSC Efremov Butter and Cheese Plant was one of the first to start production and has been producing it for 10 years. Its technology was developed on the basis of the equipment and technology of Rossiysky cheese. (Figure 6)

Figure 6. Cheese Vityaz

· Hard rennet cheese “Pokrovsky”.
OJSC Efremov Butter and Cheese Plant offers one of the best hard rennet cheeses on the Russian market - Pokrovsky cheese. It refers to new group cheeses developed by Altai scientists, and in a short period of time received well-deserved recognition and wide popularity among buyers in many regions of our country. Its technology was developed on the basis of the equipment and technology of Rossiysky cheese. (Figure 7)

Figure 7. Cheese Pokrovsky

· Hard rennet cheese “Russian”.
This is one of the most popular cheeses in our country. It was created at the All-Union Scientific Research Institute of Butter and Cheese Making Industry. Having appeared on store shelves in the early sixties, Rossiysky cheese quickly won the sympathy of consumers. (Figure 8)

Figure 8. Russian cheese

In the Produktovka store, the assortment of hard rennet cheeses is represented by the following types: “Shvetsarsky”, “Russian”, “Soviet”, “Gollandsky”, “Yaroslavsky”, .

A wide range of cheeses on the Russian food market involves meeting the needs of various groups of the population.

Our country produces a wide range of cheeses. They differ from each other in terms of preparation technology, external characteristics and organoleptic characteristics. According to the method of milk coagulation, cheeses are divided into rennet (when making cheese, proteins coagulate under the action of rennet) and fermented milk (when making cheese, proteins coagulate under the influence of lactic acid). Depending on the characteristics of production, rennet cheeses are divided into hard, soft, brine, processed, and according to the fat content in dry matter - into cheeses with 20, 30, 45, 50% fat content. In the process of cheese production, the decisive factors are the physical properties, chemical composition, and microbiological parameters of milk. Various technological production schemes make it possible to produce cheeses that differ in chemical composition and organoleptic characteristics.

When classifying cheeses, they take into account the type of main raw material, methods of milk coagulation, microorganisms used, technology features, and chemical indicators.

Based on the type of main raw material, cheeses are divided into natural, produced from cow, sheep, goat, buffalo milk, and processed cheese, for which natural cheeses are the main raw material.

Natural and processed cheeses have their own classification characteristics.

In cheese making, four types of milk coagulation are used: rennet, acid, rennet-acid and thermal acid.

Cheeses produced by acid curdling and considered raw are protein-fat concentrates of milk. Unlike cheeses obtained as a result of rennet coagulation, where most of the casein is broken down, in them it is in its native form, which affects the consistency and other organoleptic characteristics.

Acid coagulation occurs at pH 4.6-4.7, and rennet coagulation occurs at pH 6.5-6.7, which affects the composition of the curd and the content of Ca, P, and lactic acid in it.

With rennet-acid coagulation using small doses of milk-clotting enzymes, the pH is 5.0-5.3, but the type of coagulation is closer to acidic. In this case, rennet is added to increase curd density and reduce casein loss.

Microorganisms used in cheese production play an important role in the formation of the specific organoleptic properties of the product. They form enzymes, ferment milk sugar, increase acidity and reduce the redox potential to a certain level, i.e. create conditions in which biochemical and microbiological processes occur in cheeses.
Depending on the composition of the microflora, cheeses can be divided into those produced with the participation of mesophilic lactic acid bacteria, with the use of mesophilic and thermophilic lactic acid, propionic acid and mold bacteria, microflora of surface mucus, bifidobacteria or Bacillus acidophilus.

In developed countries, much attention is paid to the problem of reducing the fat content in cheese, which is dictated by food hygiene requirements. The difficulty is that a simple reduction in fat content causes a deterioration in organoleptic characteristics, and, consequently, the competitiveness of cheeses in the food market. The principal way to solve this problem is to modify the technology (increasing the moisture content of cheeses, using substitutes or fat simulators, changing the composition of starter cultures). Some of the milk fat in cheeses can be replaced with vegetable fats.

Every year they increase cheese production volumes, the range is expanding, new types of products appear. Cheese classification because of their large diversity causes some difficulties. Most varieties of cheese have a range characteristic features, which include size, shape, mass, color, appearance, mass fraction fat in dry matter, mass fraction of moisture or table salt in the low-fat cheese mass. However, properties such as taste and smell (aroma) are difficult to define.

In a number of countries, cheeses are classified according to the method of consumption into kitchen and table cheeses. Kitchen - used mainly for preparing food, for example, they are rubbed to flavor various first and second courses. Table cheeses are consumed directly as a snack or dessert.

The history of cheese making knows many cases when unusual additives were introduced into cheese or it was given an intricate shape or color. In England, nettle cheese was created, which is dried on fresh nettle leaves; floral, in which roses, carnations, and marigolds are added during production. In Belgium, they once made cheese of the four seasons: each quarter of a square block had its own color and taste. In France, some cheeses were soaked in spiced vinegar. In the past, the Germans were familiar with potato cheese, made from a mixture of cottage cheese and boiled mashed potatoes.

In Russia commodity and technological classification of cheeses first proposed by A. N. Korolev. According to the first classification, cheeses are divided into five groups:

• hard;
• soft;
• pickle;
• potted;
• wineskin, processed.

According to the technological classification, all cheeses are divided into rennet and fermented milk; This classification is perfect for the production of cheeses from raw milk. When switching to production from pasteurized milk, technological parameters for the most part lose their importance and bacterial starters acquire primary importance.

Technological classifications were developed by I. B. Gisin and A. I. Chebotarev. A wide variety of cheeses in the classification of I. B. Gisin is interpreted as a combination and combination of technological techniques.

Classification by A. I. Chebotarev takes into account commodity and technological indicators. It brings together 160 types of the most common cheeses in the world. In this classification, all cheeses are divided into 17 groups, making up two classes. The third class is dedicated to representatives of processed cheeses. Each group provides characteristics of cheeses and their production technology.

According to Z. Kh. Dilanyan, indicators such as fat and salt content cannot be taken as a basis for classification, since they are different for all types of cheeses. Any classification should be based on constant factors under the influence of which the product is formed.

In the classification of 3. X. Dilanyan In addition to mass, moisture and salt, it is proposed to take into account the qualitative composition of the microflora, under the influence of which this or that type of cheese is formed.

According to this classification, cheeses are divided intoclasses and subclasses:

• rennet cheeses;
• fermented milk cheeses;
• processed cheeses.

Rennet cheeses are divided into three subclasses:

• 1st subclass - hard cheeses that ripen exclusively under the influence of lactic acid or lactic acid and propionic acid bacteria;
• 2nd subclass - semi-solid ripening under the influence of lactic acid bacteria with an obligatory well-developed layer of mucus on the surface of the cheese, giving a specific ammonia taste and smell to the product;
• 3rd subclass - soft cheeses that ripen under the influence of alkali-forming bacteria of cheese mucus and microscopic fungi (molds), individually or with their combined action, as well as lactic acid bacteria.

Fermented milk cheeses are divided into two subclasses:

• 1st subclass - all short-term fermented milk cheeses consumed fresh;
• 2nd subclass - fermented milk, but aged cheeses, subjected to longer ripening.

Processed cheeses are cheeses in the production of which all dairy cheeses are used - both rennet and fermented milk.

According to the above classification, the group of cheeses intended for melting remains outside it.

IN international standard A-6 The following classification has been adopted. Each cheese has three indicators.

• Mass fraction of moisture in the fat-free substance of cheese. According to this indicator, cheeses are divided into very hard (less than 51%), hard (49-56%), semi-hard (54-69%), soft (more than 67%).
• Mass fraction of fat in dry matter - cheeses are divided into high-fat (more than 60%), full-fat (45-60%), semi-fat (25-45%), low-fat (10-25%) and low-fat (less than 10%).
• X the nature of ripening, by which those ripening are distinguished (from the surface and from the inside); ripening with mold (on the surface and inside); without ripening or unripening.

The main indicator of the A-6 standard, by which cheeses are classified today, is hardness, characterized by the ratio of moisture to dry fat-free matter. The classification does not evaluate the effect of fat on consistency, which is significant. It also does not take into account the typical characteristics of cheeses, which depend on technological factors. Brine and curd cheeses obtained using acid-rennet and thermal acid coagulation can be identified with hard rennet cheeses. On the other hand, the same cheese, produced using the same technology, may belong to different classes. In addition, there is no clear division between different groups of cheeses based on moisture content. For example, cheeses containing 50 or 49% moisture can be classified under this classification as both very hard and hard cheeses.

The next important factor in cheese for the consumer is the fat content in dry matter. To obtain a uniform value, the packaging does not indicate the absolute fat content of the cheese, but the proportion of fat in the dry matter. The explanation for this lies in the ripening process, during which a certain amount of water constantly evaporates, and the cheese loses weight and becomes harder as it develops. However, the weight of the dry matter remains the same since there is no water in it, so the fat content of the cheese is indicated as a percentage contained in the dry matter. For example, Edam cheese contains 30% fat in the dry matter, which in turn is about 50% water (i.e., this means that per 100 g of cheese there is only 15 g of fat). Indication of the fat content in dry matter is also a parameter for assessing quality, since the plasticity and aroma of the cheese depend on the fat content of the product. It is known that the higher the fat content, the more tender and flexible the cheese will be.

The consistency of the cheese is also varied - there are some that cannot be cut with a knife, they can only be grated, and there are cheeses that, in terms of mass, are close to thick sour cream.

Today there is no single classification that could unite all types of cheeses produced in the world.

Cheese classification

Class	Subclass	Group	Main representatives
Rennet cheeses	Hard rennet cheeses	Grated cheeses	“Terochny”, “Caucasian”, “Yuzhny”, “Parmesan”, “Grana”, “Westerbothenost”, “Sbrinz”, “Pecorino”, “Goyus”, “Yubileiny”
		Cheeses with a high second heating temperature	“Soviet”, “Swiss”, “Altai”, “Kuban”, “Ukrainian”, “Carpathian”, “Swiss” block, “Biysk”, “Moscow”, “Yantarny”, “Mountain”, “Maasdam”, “ Emmental"
		Cheeses with a low second heating temperature	“Kostromskoy”, “Dutch”, “Poshekhonsky”, “Stepnoy”, “Edam”, “Yaroslavsky”, “Beaufort”, “Bukovinsky”, “Northern”, “Gouda”, “Fimbo”, “Liliput”, “Lithuanian” "with cumin, "Vityaz"
		Cheeses with intense micro-fermentation Cheeses with partial cheddarization of the cheese mass	"Russian", "Svesia", "Turunmaa", "Kantal", "Svalya", "Kuban" "Rokiški", "Russian"
		Cheeses with full cheddarization of the cheese mass	“Cheddar”, “Chester”, “Cheshire”, “Kachkaval”, “Vitosha”, “Colby”, “Provoloke”, “Yukhla”, “Cheddar” “Danish”, “Cheddar”, “Swedish”, “Gloucester” ", "Dunlop", "Lancashire", "Caerphilly", "Cantal", "Derby"
		Cheeses with full cheddarization of the cheese mass and melting	“Kachkaval”, “Polyanka”, “Provoloke”, “Arman”, “East”, “Vulkaneshsky”
		Smoked cheeses	“Moldavian”, “Ossetian”, “Italian” smoked, “Salami”
	Semi-hard rennet cheeses	Ripened with mucus on the surface and sold with it	“Latvian”, “Spicy”, “Novoukrainsky”, “Hovarti”, “Bakshtein”, “Brick”, “Tuapse”, “Kestli” with cumin, “Kreivi”, “Tilsit”, “Prato”, “Volzhsky”, "Yartsevsky"
		Ripened with mucus and sold in waxed form	"Rambinas", "Payuris", "Nemunas", "Kaunas", "Klaipeda", “Zhemaichu”, “Primorskiy”,“Valmiera”, “Spicy”, “Pyatigorsky”
		Ripening under the influence of only lactic acid bacteria	“Pecorino”, “Lithuanian”, “Sicilian”, “Shetsky”, “Pyarnu”, “Minsky”, “Susaninsky”, “Baltic”, “Uglichsky”, “Donskoy”, “Northern”, “Pavlovsky”, “Livaro” »
		With intense lactic acid fermentation With partial cheddarization of the cheese mass	"Vyru", "Grodnensky"
		Fully cheddared	"Baltic"
		With complete cheddarization of the cheese mass and melting	"Special"
	Soft rennet cheeses	Fresh soft rennet and acid-rennet cheeses "Gervais"	“Amateur”, “Moale”, “Ostankino”, “Blade”, “Moldavian”, “Tea”, “Home”, “Cottage”, “Cambridge”, “Kareish”, “Fromagefre”, “Baker”, “Creamy” ", "Cherkassky"
		Ripening with whites microscopic fungi	“Russian Camembert”, “White Dessert”, “Camembert”, “Amateur” mature, “Brie”, “Briculomier”, “Care de' Est”, “Neuchâtel”, “Taleggio”, “Geradardsoe”, “Valence”, "Kolomier"
		Ripening with mucus	“Dorogobuzhsky”, “Medynsky”, “Kalininsky”, “Dorozhny”, “Pyatigorsky”, “Limburger”, “Reblochon”, for beer, for wine
		Ripening with mucilage and white microscopic mushrooms	“Smolensky”, “Munster”, “Snack”, “Amateur”, “Hunter”, “Semester”, “Adelost”
		Ripened with microscopic mushrooms in the cheese mass	“French Roquefort”, “Silute”, “Stilton”, “Stakin”, “Danablue”, “Gorgonzola”, “Magor”, “Niva”, “Blue”
		1.3.6 Creamy	“Sweet”, “Fruity”, “Metelitsa”, “Cream”, “Petit”, “Suee”
	Brine	Sold without ripening	“Feta”, “Pizza”, “Mozzarella”, “Paneer”, “Stolovy”, “Ostankinsky”, “Cherkassky”, “Naglis”, “Stavropol”, “Ossetian”, “Moldavian”
		Matured in brine	“Chanakh”, “Gruzinsky”, “Tushinsky”, “Ossetian”, “Kobi”, “Imeretinsky”, “Stolovy”, feta cheese, “Shipka”, “Hemus”
		Matured with full cheddarization and melting of the cheese mass	“Suluguni”, “Sulguni” smoked, “Chechil”, “Eastern”, “Kachkaval”
Fermented milk cheeses	Soft fermented milk cheeses	Fresh	“Klinkovy”, salted curd cheeses with cumin and other spices, “Lithuanian” curd cheese, “Belarusian” curd cheese, “Nevezis”, “Norwegian” curd cheese, “Brazilian” curd cheese
		Fresh, obtained by thermal acid coagulation	Adygei”, “Lithuanian” homemade, “Belarusian” dietary, “Kimenyu”, “Ligo”, “Ricotta”, “Brunost”, “Queso blanche”
		Subject to ripening	"Hartsky", "Mainzky"
		Functional	"Aibolit", "Slavic"
	Hard fermented milk cheeses	Not subject to ripening	Dried “Lithuanian”, dried “Zarasaisky”
		Subject to ripening	Green grater, “Ziger”, “Glarinsky” green
Cheeses for melting	Rennet cheeses	Rennet cheeses with low second heating temperature	Cheeses such as “Dutch” bar, “Stepnoy”
		Rennet cheeses with intense lactic acid fermentation	Cheeses such as “Russian” and “Cheddar”
	Fast-ripening cheese mass		Cheeses in the form of blocks in film or packed in tubs, barrels, boxes
	Protein mass for melting		Cheddarized, thermolact, semi-finished protein product from buttermilk
Processed and processed cheeses	Fused	Sliced ​​processed cheeses	“Soviet”, “Russian”, “Dutch”, “Cheddar”, “City”, smoked with meat products, spicy with pepper, spicy with spices, with tomato sauce, special cheese for beer, “Rambinas”, block cheeses - “Gorodskoy”, “Sovetsky”, “Russian”, “Autumn”. "Neptune"
		Fused sausage cheeses	Smoked sausage, smoked sausage with spices (cumin), “Special”, “Special” smoked, “Tourist”
		Processed spreadable cheeses	“Uglichsky” creamy, “Nevsky” creamy, “Yantar”, “Druzhba”, “Omichka”, “Chippolino”
		Fused sweet cheeses	“Chocolate”, “Coffee”, “Fruit”, with nuts, honey, mint, “Fairy Tale”
		Processed canned cheeses	Sterilized, pasteurized with ham
		Processed cheeses by lunchtime	Cheese with mushrooms for soup, with onions for soup, for vegetable dishes, for pasta dishes, cheese with porcini mushrooms
	Processed cheeses	Packaged and smoked cheeses	"Hunter", "Road"
		Pasty rennet cheeses	“Delicacy”, “Amateur”, “Tomato”, “Dessert”, “Spicy”, “Spicy”