3.8. Sanitary requirements for dispensing food products
3.8.1. Only benign food products are allowed for sale. Before supplying food products to the packaging premises or sales area, their quality, condition of packaging and presence of labeling must be checked.
Sellers are required to monitor the quality of the food products they sell. If a change in the quality of food products is detected, it is necessary to delay their sale and immediately inform the administration about this in order to resolve the issue of the possibility of further sale of the products.
The seller is responsible for selling poor-quality food products to customers.
In the sales area of a store or department that sells new types of products, information about the consumer properties of food products, their components, food additives, as well as recommendations for preparation and use should be posted in a visible place.
3.8.2. The preparation of food products for sale is carried out in special rooms intended for this purpose, where preliminary cleaning of dirty surfaces, weathered cuts, the upper yellowed layer of fats, wiping of rennet cheeses and sausages, packaging of food products, emptying them from containers, wiping bottles, cans, stripping, etc.
The preparation of food products for sale must be carried out by sellers or persons specially designated for this purpose. The use of cleaners, workers, and random persons for this purpose is not permitted.
3.8.3. The sale of raw products (meat, poultry, fish, seafood, eggs, vegetables, etc.) and semi-finished products from them should be carried out in special departments separately from the sale of ready-to-eat products.
In order departments and stores, when preparing individual orders, weighing and packaging of raw and ready-to-eat foods must be done separately.
3.8.4. When distributing bulk food products to buyers, the seller must use tongs, spatulas, scoops, scoops, spoons, etc. Sellers’ work stations must be provided with marked cutting boards and knives.
3.8.5. Do not weigh food directly on scales without wrapping paper or other packaging materials. Dispensing food products into dirty buyer containers and printed waste paper is not allowed.
3.8.6. When organizing home service, food products must be delivered to the customer under conditions that prevent contamination of the products and their spoilage.
3.8.7. It is prohibited to sell to customers food products that have accidentally fallen on the floor or are otherwise contaminated (sanitary defects). Sanitary waste should be collected in a special container with appropriate markings.
3.8.8. To select and determine the freshness of bread and bakery products, self-service stores (departments) must have special forks and tongs, at least 2 pieces per linear meter of commercial equipment. For packaging bakery products in enterprises, it is recommended to organize the sale of paper and plastic bags.
Slicing by auxiliary workers and customers is prohibited.
3.8.9. Slicing cakes and selling them in parts is allowed only in cafeterias, provided that the products are consumed by customers on the spot and if there are appropriate conditions for storing and processing equipment and utensils.
3.8.10. In departments selling flask milk there should be stencils warning about the need to boil the milk.
It is prohibited to accept and sell cottage cheese made from unpasteurized milk, milk and cream with high acidity (samokvass).
3.8.11. When dispensing liquid dairy products (milk, sour cream, etc.), it is prohibited to hold the buyer’s dishes over an open can, flask, barrel, etc., as well as to drain the products back from the buyer’s dishes into a common container.
It is prohibited to leave commercial equipment (spoons, spatulas, etc.) in containers with milk, cottage cheese and sour cream; they must be kept in special containers and washed daily. Dairy equipment must be used strictly for its intended purpose.
3.8.13. Eggs are released with a preliminary check of their quality using an ovoscope. It is prohibited to sell eggs in departments (sections) of enterprises selling ready-to-eat products (dairy, sausage, cream confectionery, etc.).
3.8.14. Canned goods that have defects are not allowed for sale: bombing, crackers, leaks, holes and through cracks, deformed, with signs of microbiological spoilage of products (mold, fermentation, sliming), etc.
3.8.15. When selling drinks from insulated containers, you should follow the current “Instructions for servicing insulated containers intended for the sale of soft drinks, kvass and draft beer.”
3.8.16. Bottles with drinks and water, glass containers with juices must be wiped outside with a damp, clean cloth before opening them. Glass containers are opened on the table before release to the consumer. Beforehand, jars of juices are carefully inspected for the presence of bombs and foreign inclusions.
3.8.17. When selling soft drinks and juices in an enterprise, glasses must be washed at the point of sale using double-action syringes. At the end of the working day, it is necessary to wash the glasses with the addition of detergents and rinse with hot running water (temperature not lower than 65 ° C).
If there are no conditions for washing glasses, drinks may only be dispensed in disposable cups. Reusing disposable cups is strictly prohibited.
3.8.18. Clean containers for dispensing drinks are stored upside down on trays. The glasses are washed again before filling. It is prohibited to wash glasses for dispensing drinks in buckets and basins.
3.8.19. Fruit and vegetable products are sold in specialized fruit and vegetable stores, departments and sections, as well as in pavilions of small retail chains.
During the period of mass supply of potatoes and fresh fruits and vegetables, their sale from trays, carts, etc., as well as at open vegetable markets, is allowed. It is prohibited to sell rotten or spoiled vegetables and fruits.
3.8.20. The release of processed fruits and vegetables (fermented, salted, pickled, etc.) must be carried out separately from the sale of vegetables and fruits, using special equipment (spoons, forks, tongs, etc.) in clean containers.
It is prohibited to sell bottled juices in fruit and vegetable departments.
3.8.21. At fruit and vegetable stores and in stores, it is recommended to wash root vegetables and pack them in nets and bags for sale.
3.8.22. The sale of detergents, bleaches, washing powders, pastes is allowed only in separate departments of large food stores and supermarkets under conditions that preclude the possibility of their contact with food products both on the sales floor and in warehouses.
Cottage cheese– a perishable product, it can be stored no longer than a few days. The question is not how long cottage cheese can be stored, but how accurately you follow all storage rules. This determines how long the cottage cheese can remain fresh and usable. If the conditions are not met, the surface of the cottage cheese will dry out and harden, losing its taste.
Basic rules for storing cottage cheese
You should not store cottage cheese in a plastic bag - if it was purchased in this form, then transfer it to a container or any other, looser container. This also includes cling film - it, like polyethylene, helps to accumulate condensation, due to which the properties of the cottage cheese are lost and it deteriorates.
Choose enamel dishes or glass - cottage cheese will last longer in jars, cans, and enamel pans. Don't forget about the lids. If there is no such container, then plastic will do - the containers must close tightly.
Homemade cottage cheese is best stored in the refrigerator in foil or parchment paper. It is worth choosing a storage area that is as cool as possible. If there is no foil, use gauze cloth. It, like a sponge, will absorb excess moisture and will not allow the cottage cheese to dry out. Our grandmothers are still opposed to any container for storing cottage cheese - a clean napkin, scarf or waffle towel is the best time-tested container.
Do not store cottage cheese at room temperature - it does not tolerate heat, the oxidation process accelerates, and the product spoils. If you do not have the opportunity to place the cottage cheese in a cool place, then try to use it or eat it within 2-3 hours.
3 days is the maximum storage time for cottage cheese for direct consumption. If you store the product longer, it is better not to eat it raw, but to use it for making desserts and baking. Heat treatment will be beneficial for stale cottage cheese, and baked goods based on it will be very tasty.
If the product has already begun the oxidation process, then it can no longer be stored. You will not be able to slow down oxidation; the cottage cheese will spoil in a matter of hours. This product cannot be frozen either; only fresh cottage cheese, stored for no more than 4 days, is suitable for freezing.
When freezing cottage cheese, divide it into portions - you cannot defrost and freeze it several times.
Not only the cottage cheese itself is suitable for freezing, but also products and baked goods based on it. Frozen cottage cheese becomes dry, so it is more suitable for use in cooking than for eating raw. The product should be defrosted slowly - under no circumstances should it be poured with boiling water or placed in a warm place. The bottom shelf of the refrigerator is a great place to defrost. Remove the product from the freezer, place it on the bottom shelf of the refrigerator for 10-12 hours, and use it to your heart's content. Cottage cheese does not tolerate sudden changes in temperature, keep this in mind.
Cottage cheese storage temperature – +2 – +6°С. The period at this temperature is no more than 3-4 days. It depends on the packaging and temperature whether the cottage cheese will stay fresh for one or two days, or will spoil ahead of schedule. Cottage cheese can be stored in the freezer compartment for up to two weeks; make sure that there are no foods nearby from which the cottage cheese will absorb unpleasant odors - fish, meat, bright-smelling herbs. If you bought cottage cheese in a vacuum bag and do not open it, it will keep for 30 days, provided that the packaging is not damaged.
If we talk about storing cottage cheese in warehouses and catering establishments, refrigerators should have separate shelves for dairy products. Cottage cheese is stored in sealed barrels, temperature – +2 – +6 °C, air humidity – 80-85%.
Shelf life of cottage cheese
- According to GOST, cottage cheese products, like cottage cheese itself, have a shelf life of 72 hours.
- If the product has undergone heat treatment, the period increases to 5 days.
- Any dishes made from cottage cheese (pies, cheesecakes, dumplings) – 24 hours.
- Baked products with cottage cheese – 48 hours.
- Children's products with cottage cheese – 36 hours.
The manufacturer can independently increase the shelf life of the product if he uses special processing and other packaging methods.
Curd products are stored longer than cottage cheese in its pure form, since in this case the product has undergone heat treatment. Pancakes, pies and other products with cottage cheese can be stored at the desired temperature for 24 to 48 hours, depending on the complexity of the dish and its components.
Before determining how long homemade cottage cheese can be stored, you need to choose it correctly (unless, of course, it is a product of your own making). The disadvantage of purchased dairy products is that we cannot be completely sure when exactly they were produced and how long they had been stored and not sold. A properly preserved product, which can be kept in the refrigerator for several more days, should smell like milk - this is the first sign of freshness. If the cottage cheese is fresh, then it has not had time to oxidize, and the smell of milk will drown out all the others. The color of the product also plays a role - the cottage cheese should be white; a gray mass means that it has been stored for more than one day and will soon become unusable.
Commercial storage
Speaking about the timing of sales - the sooner you sell the cottage cheese, the better.
The longest sales period for store-bought cottage cheese is 7 days., and only if you store it in the refrigerator at a temperature not exceeding 0 degrees.
Cottage cheese cannot be frozen for sale; it must be fresh; the frozen product is evaluated and sold according to other parameters. Dairy factories have long learned to add preservatives to cottage cheese, thus increasing the sales period, therefore, pay attention to the packaging, where the packaging date and expiration date should appear - only by them can you be guided in this case.
If you learn how to freeze cottage cheese correctly, its shelf life can be extended. up to 6 months.
The freezing process itself is not that complicated. It is important to remember that for this you need to take a fresh product, and not one that has already been in the refrigerator for several days.
Fresh cottage cheese is packaged and frozen at –35 °C. It is stored at a temperature of –18°C. This storage method is used on an industrial scale - in restaurants, cafes, and confectionery shops.
We always want to eat only fresh products, the quality of which we can be completely sure of. If you can’t increase the shelf life of cottage cheese, don’t take risks, it’s better to prepare something tasty based on it, and then the product will definitely not go to waste.
Cottage cheese and products made from it contain protein, vitamins, calcium, lactose, carbohydrates and iron.
But they are only useful and tasty fresh.
Today we will talk about how long curd products are suitable for consumption, how keep them “edible” for as long as possible, and is it possible to find a use for them after the expiration, without fear for the health of family members.
Norms
From the standpoint of the law, cottage cheese and curd products are classified as perishable. This means that after a certain time, they considered spoiled and should not be eaten.
- GOST R 52096-2003 “Cottage cheese. Technical conditions".
- TTI GOST R 52096-008 “Cottage cheese”.
- San PiN 2.3.2 1324-03 “Hygienic requirements for shelf life and storage conditions.”
What does GOST say?
Clause 8.2 of GOST R 52096-2003 determines that the manufacturer can install yourself shelf life of cottage cheese and products made from it. The manufacturer is invited to decide for himself which one to indicate on the packaging, based on type and composition product. How does the storage capacity of cottage cheese affect the shelf life?
Difference in shelf life
Shelf life of all perishable products specified in San PiN 2.3.2 1324-03. The section dedicated to it clarifies how many hours or days a particular product can be stored at air temperature -2 to +4 degrees Celcius.
Remember or write down:
- cottage cheese and curd products are good for 72 hours;
- heat-treated cottage cheese and products – 5 days;
- cottage cheese dishes (cheesecakes, dumplings, pies with cottage cheese filling) – 24 hours;
- casseroles and cottage cheese casseroles – 48 hours;
- baby cottage cheese – 36 hours.
The shelf life may be increased manufacturer. This acceptable in cases where it uses more advanced processing technologies or new packaging.
To obtain the right to legally indicate conditions that differ from the norms of SaNPiN, the manufacturer must contact the SES authorities, justify the possibility of extending the deadlines and present product test results, confirming the safety of the product throughout its shelf life.
For example, the shelf life of children's cottage cheese "Agusha" is 14 days.
Most likely, the period has been increased due to modern sealed packaging. Indication of longer periods may also indicate the use preservatives.
Can it be frozen?
According to the Standard Technical Instructions GOST R 52096-008, cottage cheese intended for consumption or further processing can be stored at no more than 18 degrees from 4 to 12 months. The length of time depends on the freezing method, type of packaging and storage temperature.
In retail chains at temperatures -12°С you can keep the cottage cheese for as long as you want 5 days. Note that the valuable properties of cottage cheese can only be preserved when deep frozen(– 35 °C).
It is better to defrost cottage cheese slowly, on the bottom shelf of the refrigerator (10-12 hours), for baking - at room temperature (3-5 hours).
Storage rules
Buying cottage cheese and products made from it, pay attention where the product is placed, whether the packaging has been opened, whether the refrigeration equipment works well (ideally, display cases should be closed).
IN plastic bags Natural cottage cheese should not be stored: it quickly “suffocates” in them.
Some curd products can be stored in factory packaging if it closes tightly. There is a special instruction on the packaging of Agusha children's cottage cheese “cannot be stored if the package is opened”. Therefore, read the labels carefully.
Safety of home products
Everything said above applies to curd products produced industrially in accordance with GOST. And if you prefer to make homemade cottage cheese by weight?
This delicacy can be stored no more than 12 hours at a temperature of 15-20 °C. It is advisable to wrap it in clean cotton or linen cloth soaked in cold water, as was done in the old days. You can keep homemade food in the refrigerator up to 2 days.
When buying “homemade” loose cottage cheese from grannies at the market, you cannot be sure when exactly was it made, and you run the risk of receiving stale goods.
Try it evaluate the quality of cottage cheese before purchase: a fresh product should have a pleasant sour-milk smell and taste, an even color without spots or inclusions.
Is it possible to use the delay?
Poisoning spoiled dairy products can be very serious. Don't take risks- Do not eat yourself and do not give expired products to children.
It’s another matter if the deadlines are close to expiration. Heat treatment will allow you not to worry that the product is not “first fresh”. You can make many delicacies from cottage cheese products.
For example, if you beat the soft curd “Agusha” with an egg and sugar and bake it in the oven, you will get puffed casserole. It is also suitable for preparing tender dishes. pancakes.
Cottage cheese“Prostokvashino,” which housewives praise for its excellent quality, can be used for cheesecakes, spring rolls, and dumplings.
More experienced chefs can prepare delicious khachapuri, dumplings and desserts.
The only advice for using slightly expired curd products is to use them in home cosmetics. By grinding cottage cheese with (, olive - depending on skin type), you will get an excellent nourishing product for rejuvenation skin of hands and face.
Cottage cheese dishes deserve a worthy place in the diet of adults and children thanks to valuable composition. Include them in your diet to strengthen the nervous system, improve the functioning of the gastrointestinal tract, and keep the body in good shape.
Considering that cottage cheese and curd ingredients spoil quickly, follow the terms and storage rules, pay attention to how they are located on sales counters. If possible, research them before purchasing. by smell and taste.
Even if the expiration date has not expired, but the cottage cheese has a bitter taste or spots, refuse from its use.
If there are few products stale, use heat treatment and cook delicious dishes. Women who are interested natural cosmetics, you will like the softening effect of curd masks for the skin.
Cottage cheese is a protein fermented milk product obtained from whole, normalized or skim pasteurized milk, by fermentation with a starter prepared with pure cultures of lactic acid bacteria, and by separating the whey from the curd.
Cottage cheese is a concentrated product of milk processing. In addition to complete milk protein, it contains minerals: calcium, phosphorus, as well as iron, magnesium, etc. It contains: proteins - 14-17%, fats - 3-18%, minerals - 1-1.5 %.
Cottage cheese is one of the most biologically valuable dairy products. It contains all the essential amino acids, the presence of amino acids such as methionine and lysine allows the use of cottage cheese as a dietary product for the prevention and treatment of liver disease and atherosclerosis.
Cottage cheese from pasteurized milk is produced for direct consumption as food and for the production of curd products from it. Cottage cheese from unpasteurized milk is intended only for the production of semi-finished products (cheese cakes, dumplings), processed cheeses and for the preparation of curd products that are subjected to heat treatment before consumption.
Cottage cheese is produced using sour-rennet, acid and separate methods.
In the production of cottage cheese sour-rennet method the milk is pasteurized, cooled and a starter culture of pure cultures of lactic acid bacteria and rennet is added (obtained from the stomach of calves - rennet), the resulting curd is cut into cubes and pressed.
In the production of cottage cheese acid method the milk is curdled with lactic acid starter, the curd is cut, and the whey is heated to speed up the separation of the whey. This method produces low-fat cottage cheese.
In production in a separate way First, low-fat cottage cheese is produced using the acid-rennet method, then it is mixed with fresh cream (in accordance with the fat content of the cottage cheese). This method is the most common and facilitates the separation of whey from the curd, while reducing fat loss and eliminating the main disadvantage of fatty cottage cheese - high acidity.
Depending on the fat content of cottage cheese subdivide into three types:
· fat - 18%
· bold - 9%
· low-fat
Cottage cheese is released in the following assortment:
· fatty premium and first grade – 18%;
· Bold premium and first grade – 9%;
· low-fat premium and first grade
· soft dietary: fatty - 4%; 9%; eleven%; low-fat;
· soft dietary with fruit and berry fillings: 4%; 9%; 11% and non-fat;
· grain with cream: fat – 6%; lean 1% fat;
· table - 2% fat content;
· peasant – 5%;
· dietary fresh – low-fat.
· cottage cheese DM (for kids) – 10%.
Soft dietary cottage cheese are produced on production lines in a separate way from pasteurized skim milk, fermented with pure cultures of lactic acid streptococci using the rennet-acid coagulation method. The curd is fermented to an acidity of 90-100 o T. The whey is separated from the curd using a curd separator. Low-fat cottage cheese is evenly mixed with cream, mixed thoroughly, cooled, then packaged.
The acidity of the finished product is not higher than 220 o T with a humidity of not more than 73%.
Soft dietary cottage cheese, unlike ordinary cottage cheese, has a delicate, homogeneous consistency, reminiscent of paste. It is packaged in wide tubes made of polymer materials. The shelf life of the vorog is 36 hours from the date of production.
Cottage cheese with cream (homemade) – is a cheese mass made from individual grains, white in color with a slightly yellowish tint. The taste of the product is delicate, slightly salty, the smell is sour milk. Cottage cheese is produced using a separate rennet-acid method from skim milk, followed by the addition of cream and salt to the protein base. To prepare the protein base, a clot is obtained, it is cut into cubes and kept for 20-30 minutes to separate the whey, then the curd is mixed with water at a temperature of 46 o C and heated to 48-55 o C to reduce the acidity to 36-40 o C. Next, the curd To compact the grain, knead for 30-60 minutes until ready. The whey is separated from the grain and washed with cold water until it loses its ability to stick together. The grain is dried and mixed with fillers - cream and salt solution. The acidity of the finished product is not higher than 150 o T, humidity is not more than 80%. Cottage cheese is produced in the following way: assortment: kurt, krimshik, milk-protein paste Manuk.
Cottage cheese is packaged in boxes, cardboard glasses with a polymer coating weighing 200, 250, 500 g, as well as in wide-necked metal flasks. The product should be stored at a temperature no higher than 8 o C for no more than 36 hours from the date of production.
Dining room – produced from a mixture of buttermilk and skim milk by fermenting them with starter culture of pure cultures of lactic acid bacteria. The taste of cottage cheese is pure, fermented milk; the consistency is soft, heterogeneous, crumbly, possibly the presence of curd grains; White color. Table cottage cheese is packaged in aluminum cans and metal flasks, as well as in briquettes wrapped in parchment, net weight 250-500 g. Sales period is no more than 36 hours from the date of production.
Peasant – obtained from skim milk, acidity 200 o T, moisture not more than 74.5%, fat content not less than 5%. The taste and smell are fermented milk; A mild feed taste is allowed.
Dietary fresh non-greasy – produced from skim milk by adding a solution of citric acid and calcium chloride and then mixing with starter culture. They are consumed directly as a dietary product or used as a semi-finished product for the preparation of various products. Acidity no more than 95 o T with humidity no more than 80%.
Cottage cheese DM – is produced from normalized homogenized milk, subjected to high-temperature treatment, fermented with a starter of pure cultures of lactic acid streptococci, followed by whey separation by ultrafiltration of the fermented curd. DM cottage cheese is enriched with the most valuable milk proteins - whey, etc., which correspond to the maximum extent to the needs of the child’s body. The product has a delicate, soft consistency and pure fermented milk taste. Acidity no more than 150 o T with humidity no more than 77%, protein content 8-10%. The shelf life of DM cottage cheese is 3 days.
Fermented milk protein products are produced from DM cottage cheese and then mixed with fruit and berry fillers, gelatin and other additives, intended for direct consumption by children and adults.
By quality Cottage cheese is divided into the highest and first grades. The taste and smell of cottage cheese is clean, delicate, fermented milk, without foreign tastes and odors; in the first grade, a slight aftertaste of feed, wooden containers and the presence of slight bitterness are allowed. The consistency is delicate, heterogeneity is allowed, in the first grade it can be loose, spreadable, and for low-fat with a slight release of whey, it can be crumbly. The color is white, slightly yellowish with a cream tint, uniform throughout the mass. For fatty cottage cheese in the first grade, some color unevenness is allowed. For dietary cottage cheese, the organoleptic characteristics must meet the requirements for premium-grade cottage cheese; the taste of high pasteurization is allowed. Mass fraction of moisture is not more than 76%, titratable acidity is not more than 220 o T.
The temperature of the cottage cheese when released for sale should not exceed 6 + 2 o S.
The standard also normalizes microbiological indicators and safety indicators of cottage cheese. Thus, cottage cheese that has pronounced feed tastes and odors, putrefactive, moldy, barn-like, burnt, rotten odors, rubbery, viscous and slimy consistency, and dirty color are not allowed for sale.
Falsify cottage cheese by diluting with water, milk, which is determined by the viscosity of the product and fat content.
Cottage cheese is released into the retail chain by weight and packaged; for dietary purposes and for baby food - only packaged. Cottage cheese by weight is packaged in wooden barrels with a capacity of up to 100 dm 3, boxes with a net weight of up to 15 kg, or wide-mouth cans. Cottage cheese is packaged in briquettes, wrapped in parchment, in cardboard glasses with a polymer coating weighing 100, 200 and 500 g. Soft dietary cottage cheese is packaged in polystyrene glasses with lids, polymer boxes with hermetically sealed closures, tubes from 50 to 500 g, in tubular film with metal clips.
The period for selling cottage cheese is no more than 36 hours from the end of the technological process. During this period, the cottage cheese is stored at a temperature of 0-8 o C.
Curd products produced from full-fat, semi-fat and low-fat cottage cheese obtained from pasteurized milk. The cottage cheese is crushed and ground with various aromatic and flavoring substances. Curd products do not require heat treatment before consumption and are distinguished by their high energy value and good digestibility. These include the following types of products:
Cheesecakes – Available in low-fat, semi-fat - 7% fat, fat - 15% fat
Curd masses - sweet, salty with additions and glazed are produced. Fat 15-23%, semi-fat 4.5-7.0% and low-fat, as well as dietary cheeses and curd masses.
Curd creams made from carefully ground cottage cheese, to which cream, butter, vanillin, and cocoa powder are added. They produce 5% fat and non-fat.
Curd cakes made from fatty cottage cheese with the addition of butter, flavoring and aromatic substances. They produce 22-43% fat content.
Curd paste obtained from fatty cottage cheese with the addition of cream, gelatin and other fillers. They produce 25% fat content.
Olga Dekker
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Today I’ll tell you a few more tips: how to choose good and truly natural cottage cheese for your family. Let's figure out how you can determine the real quality of a dairy product.
Did you buy cottage cheese in a store or at the market? Do you doubt its quality and naturalness?
You can quickly and easily find out at home if your favorite product contains harmful additives. For example, here is a simple way: how to check the quality of cottage cheese.
Watch the 3 minute video: Cottage cheese test. How to distinguish a fake?
What are “curd mass”, “glazed cheese” and “curd cheese”?
“Although we live in a rural area, and we always have the opportunity to buy homemade cottage cheese, I notice that in stores many people buy various curd masses and cheeses with additives for themselves and, worst of all, for their young children - they seem sweet and tasty ..."
Tatiana D.
Once I talked with a specialist who works at one of the dairies.
He said that quite often cottage cheese, whose shelf life is already coming to an end, is “flavored” with starch, water, “fruit” fillers, vegetable fats... And sent again to stores and markets for sale: (
It is already very difficult to identify such “low-quality” products by smell and taste. Moreover, the production date is set new when this batch is made, and not when the cottage cheese was made!
My advice to you: It’s better to buy natural cottage cheese, fresh seasonal fruits or dried fruits. Make yourself a tasty and healthy curd mixture for your child. :)
Pay attention to the price. Inexpensive cottage cheese, without indicating the composition, is better not to buy. If there are other ingredients besides milk and sourdough, it is difficult to call cottage cheese natural.
Don't have the time or desire to make cottage cheese at home?
Then be sure to watch a short story about how to choose the right healthy curd mass.
- The packaging must be sealed
- There should be no moisture or water droplets on the inside of the packaging.
- The shelf life of this delicacy is no more than 72 hours.
- The composition should only contain cottage cheese, butter and sugar. This is the basic recipe according to GOST.
- The product should not spread. The mass should hold its shape and be of a natural color.
- Smell it. Is there a sour fermentation smell? It's better not to eat this!
What other problems do you encounter when buying cottage cheese?
“It’s not always possible to get information about a product. I often buy loose cottage cheese, and even the seller cannot tell me what the expiration date of this product is and, even more so, the composition... They only answer: “They brought it today” or “Yesterday” ... "
Julia S.
Good cottage cheese should have a homogeneous structure without large lumps and should smell slightly sour.
Before purchasing, ask the seller for a document confirming the quality of the product. The production date will be indicated there. Or there should be a label on the wholesale container; you can ask to read it.
At least you will see the seller's reaction, and you will be able to decide whether to buy or not.
If for various reasons they do not show you the documents, then it is better to buy cottage cheese from another seller or packaged one.
Does it make sense to overpay for packaging? What should you pay attention to first?
Listen to the opinion of a dairy product quality specialist in this video.
How to check “homemade” cottage cheese for quality?
“I buy cottage cheese at the market from grandmothers or at the Sunday fair from farmers. How can I determine the quality of cottage cheese?
Alexey I.
- In such cases, pay attention to the seller himself, look at the cleanliness of the counter. Is the seller wearing clean or dirty overalls? How is cottage cheese stored?
- If you are buying for the first time, you can ask people in line: “Have they bought cottage cheese here before or not?” Look calmly, is there a queue for this seller?
Sometimes it happens that there are three sellers at the market, but there is only one in line.
- Next, try some cottage cheese. If you are satisfied with the taste, then ask for it to be served from the same container from which you tasted it.
By the way, about the container...
One time I saw the vendors arrive at the market before the dairy “farm” stall salesperson arrived. They simply left two tall white square cans of cottage cheese with the label of some dairy plant.
The girl came a little later, put the cottage cheese on the counter and began selling it as her own, natural... :(
- When you are standing in line, look where the seller is putting the cottage cheese from. I noticed that farmers who keep cows themselves usually have different containers: sometimes a can, sometimes a basin, sometimes a saucepan :)
- You can also ask the seller very simple questions about cows:
Where do they graze? In what area? How many of them do you have? What's your name? What do you feed them? How far is it to get to the market? How many hours are you driving?
Based on his answers, you can easily determine whether they are telling you the truth when they call cottage cheese homemade. The farmer usually answers questions easily and quickly without delay.
And the seller who bought from the dairy finds it difficult to tell right away, answers in general terms, look somewhere on the floor, etc. You will feel it immediately!
You know, I think that a lot depends on you and me!
Let's stop buying blatant fakes and harmful chemicals!.. After all, in our native country everything is natural: milk, butter, and cottage cheese...
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