Cheeses are an important source of biologically valuable protein. Cheese proteins are digested by 98.5%. And without proteins, life, growth and development of the body is impossible. The main parts and structural components of a protein molecule are amino acids. Part of the amino acids must necessarily enter the human body with food in ready-made. They are called indispensable. These are tryptophan, lysine, leucine, isoleucine, methionine, phenylalanine, threonine, valine. They play an important role in coordinating movements, circulatory processes, maintaining normal hemoglobin levels, and growth processes. The exclusion from food of at least one of the essential amino acids makes protein synthesis impossible in the body. According to the composition and quantity of essential amino acids, cheese is a very valuable product.
Cheese is an important source of calcium and phosphorus. According to the calcium content, 100 g of cheese completely satisfies the daily human need for it. In combination with other salts, calcium is mineral base bone tissue and teeth, it is necessary for normal functioning nervous system and muscle contractility, promotes best use body of cheese proteins.
Calcium deficiency causes skeletal deformity, bone fragility and muscle atrophy in the body. Vitamin D plays a very important role in the absorption of calcium, which promotes the transition of calcium and phosphorus salts from the intestines into the blood and deposition in the bones in the form of calcium phosphate. Phosphorus and its compounds are involved in all life processes of the body, but they are of particular importance for the metabolism and performance of the functions of nervous and brain tissues, muscles, liver, in the formation of bone tissue, enzymes, hormones. When the body is depleted of phosphorus, there is a loss of appetite, a decrease in mental and physical performance. Lack of it in food exacerbates unbalanced nutrition: there is an excess of calcium in the diet, a deficiency of proteins and vitamin D. 100 g of cheese contains 400-600 mg of phosphorus, which is very easily absorbed.
Cheese is one of the most important sources vitamins A, E, B2 (riboflavin), B12. Vitamins are complex substances designed to regulate the metabolic processes of substances. Most vitamins are not produced in the body and must be taken from food. Almost all the vitamins necessary for normal human development are found in milk. During the processing of milk, the content of some of them is reduced, but, nevertheless, cheese contains the most important vitamins and in relatively large quantities.
According to the content of vitamins A and E, full-fat cheeses can be put in second place after butter. Vitamin A is a protector of the skin, mucous membranes, a regulator of growth processes, vision. With a lack of it, the eyes quickly get tired, the person sees poorly, the skin becomes dry, flaky. Dry mucous membranes cause cough, tracheitis. Vitamin A is a fat-soluble vitamin. daily requirement body in it is 1.5-2.5 mg. In 100 g of cheese it contains approximately 0.2-0.3 mg.
Vitamin B2 (riboflavin) is involved in the processes of tissue respiration, promotes energy production in the body. This vitamin is especially necessary for children: its deficiency causes a slowdown in growth and development. The human need for this vitamin is 2-2.5 mg per day. In 100 g of cheese it contains 0.4-0.5 mg.
Vitamin B12 is the only vitamin in nature that contains the metal cobalt. It is involved in a number of metabolic processes and plays an important role in human life, is used to treat pernicious anemia and a number of other diseases. The required amount of this vitamin - 0.002-0.005 mg per day - a person should receive with food. 100 g of cheese contains approximately 0.001 mg of vitamin B12.
Cheese also contains vitamin B1 (thiamine), which prevents the disease of the peripheral nervous system, which is known as beriberi, vitamin H (biotin) and some others.
soviet cheese |
Kostroma cheese |
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Isoleucine |
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Methionine |
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tryptophan |
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Phenylalanine |
Cheese belongs to food products, which have a high nutritional, biological and energy value, and are an indispensable and indispensable component of the human diet.
The most nutritionally valuable components of milk are concentrated in the cheese, which form specific flavor and aroma compounds from them during maturation, as well as forming wide range BAS (biologically active substances) - oligopeptides, antibacterial substances, enzymes and others.
Due to the presence in cheese of microorganisms useful for humans, cheese has dietary and therapeutic and prophylactic properties.
Cheese is a protein product. Cheese proteins include the whole complex of amino acids necessary for a person, including essential ones, which are not synthesized in the human body, but come with food. Compared to the standard chicken protein- limiting amino acids in cheeses are methionine and cystine, amino acid score. is - from 89 to 93%.
Hard pressed cheeses are the richest in proteins, cheese is the richest source of calcium, well absorbed by humans. Rich in cheese and phosphorus. To eat 100 grams of cheese means that it satisfies the need for Ca 30-100% in phosphorus 20-55%.
Cheese classification
- Group 1 - hard pressed rennet cheeses
- Group 2 - soft pressed rennet cheeses
- Group 3 - processed and processed cheeses
Subgroups:
subgroup 1. C high temperature 2nd heating
(milk K = up to -20)
swiss 50%(uh)
Kuban - Soviet 50%
Carpathian
Altai 50%
Ukrainian sbrinz
Moscow 50%
grater gruyere (greyer)
subgroup 2. With low temperature of the 2nd heating.
maturing with the participation of lactic acid bacteria
(Edamic) Dutch
squared 45%
Uglich
dutch round 50%
Estonian
dutch midget 50%
northern
(gouda) - Kostroma
stanislavsky
Poshekhonskiy
Dniester
Lithuanian
Yaroslavl
maturing with the participation of lactic acid bacteria and microflora of cheese mucus.
(Limburgish) Latvian 50%
Kaunas Medinian
(brik) Volga
Klaipeda (Romadur)
spicy, pecorino
rambinas, tilsit
maturing with the participation lactic acid bacteria and with high level lactic acid process (cheddarization of cheese mass). Milk K=22 T-and more
cheddar 50%,
pumping
Russian 50%
cheeses ripening in brine - suluguni, feta cheese, etc.
- 2 group of soft cheeses are divided into:
- 1. rennet cheeses
- 2. rennet cheeses
- 3. acidic cheeses
Rennet-acid soft cheeses
creamy
home
Belorussian
Klinkovsky
Cherkasy
Rennet soft cheeses
without maturation, produced with the participation of lactic acid bacteria
Gelendzhik
Ostankino
amateur fresh
produced and ripened with the participation of lactic acid bacteria and surface white mold
Russian camembert, brie
white dessert
produce and mature with the participation of lactic acid bacteria, white mold microflora of cheese slime
Smolensk (Munster)
amateur mature
produce and mature with the participation of lactic acid bacteria and the surface microflora of cheese slime
dorogobuzhsky
road
Kalinin
Pyatigorsk
development and maturation with the participation of lactic acid bacteria and blue mold that develops in the cheese dough with air access (Penicilium roqueforti)
Roquefort from sheep and cow's milk
large roquefort (gorgondola), blue cheese (stilton)
Acid soft cheeses (without maturation)
Adyghe
Belorussian
wedge
Technology of natural cheeses.
The technology of natural cheeses includes four main stages of the production process:
Sorting of milk upon acceptance and its preparation for rennet coagulation.
Rennet coagulation of milk clot processing and cheese grain in a cheese bath.
Shaping, pressing and salting cheese.
Cheese maturation and how to care for it.
Consider all the stages and technological methods at each stage of production.
1. Milk as a raw material for cheese production.
High requirements are imposed on the quality of milk in cheesemaking, because. good cheese can only be made from good milk, fully meeting the requirements of GOST 13264-70, according to which the quality indicators should be as follows:
titratable acidity 16-19gr.T
according to the reductase test - not lower than the 3rd class
according to rennet - fermentation test - not lower than the 2nd class
somatic cells - no more than 500 thousand / cm. cubed
Milk should not contain inhibitors of microflora development. The degree of purity is not lower than the 3rd group. First grade.
The quality of milk in cheesemaking is characterized by the term “rawness”, i.e. a comprehensive assessment of quality by organoleptic, chemical, physico-chemical, biological and sanitary-hygienic indicators.
By organoleptic indicators milk should be pure, fresh, natural milky taste and smell, normal consistency, without protein flakes, color - from white to slightly cream.
It is not allowed to accept milk with pungent odors of petroleum products, chemicals, manure, silage, musty, bitter, rancid, as the carriers of these defects are proteins and fat, and cheese is a concentrated protein-fat product.
The density of milk must be at least 1028 kg/m3 (1.028 degrees Hydrometer).
Bacterial contamination of milk is assessed by a microbiologist using a reductase test with methylene blue. This sample characterizes the total number of microorganisms in milk, it is determined once every 10 days from each milk supplier.
Method: 10 ml is poured into a test tube. milk, add 0.5 ml. methylene blue solution, mix and put the test tube in a reducer with a water temperature of 35-40 ° C. Monitor the discoloration time, set the class of microbial contamination by time.
But one reductase test in cheesemaking is not enough, therefore, a qualitative analysis of the microflora composition is carried out according to fermentation and rennet-fermentation samples, showing the presence of gas-forming microorganisms (quality test).
Fermentation test (fermentation test)
About 20 ml are poured into test tubes. milk, closed with cotton plugs and placed in a thermostat at a temperature of 37-38 ° C for 24 hours. After 12 hours, the samples are examined. Coagulation rate and clot characteristics evaluate the quality of milk for cheese.
After 24 hours, the samples are examined again and the milk is assigned to one of four classes. Milk of the 1st and 2nd classes is suitable for determination. The fermentation sample is determined by the factory laboratory from each milk supplier on a daily basis.
Rennet-fermentation test.
Milk is coagulated - with rennet and according to the rate of clot formation and its characteristics, the class of milk for cheese making is estimated.
About 30 ml is poured into wide test tubes. milk, add 1 ml to each test tube. rennet solution, mix well and place and place for 12 hours. in water bath or a thermostat at a temperature of 37-40 ° C. Benign milk coagulates - within 20 minutes. and after 12 hours. gives a homogeneous dense clot with a transparent serum. After 12 hours, the samples are examined and the milk is assigned to one of the 3 classes.
Milk of the 1st and 2nd classes is suitable for cheese making. The rennet-fermentation sample is determined by a laboratory assistant from each bath, but these are all indirect samples, because the milk is already being processed in the bath, so the master takes control of the brews where unsuitable milk is found in order to apply a series of measures to correct possible defects.
Usually craftsmen and laboratory assistants use an accelerated rennet sample, also from each cheese-making bath. Pour 10 ml into a test tube. milk from the bath is heated to 35 ° C and 2 ml are added. rennet solution with a concentration of 0.03%. Coagulation of good milk occurs within 10-15 minutes. If the duration of clotting exceeds 15 minutes, then the milk is called rennet-sluggish, there are several technological methods for correcting the lethargy of milk (introducing a starter, activating the starter, changing the clot processing parameter).
More stringent requirements for the quality of milk are presented in GOST 13264 - 88 for harvested milk. According to this GOST, milk is evaluated for the production of products baby food and in a number of regions of Russia for cheese making, GOST was adopted, but everywhere it was not put into effect. Milk is evaluated according to the highest and 1st grade. This GOST additionally introduced an assessment of the fermentation sample, the content of spores of butyric bacteria. For milk of the first grade, more stringent requirements are imposed on the number of somatic cells.
Abroad (Finland), the requirements for milk quality are much higher - the total number of bacteria in milk for the production of Dutch (Eden) cheese is allowed 1000-100,000 per 1 cm 3, the number of spores of butyric bacteria is not more than 1 cell per 100 cm 3.
Huge benefit cheese was noticed by our distant ancestors, who, having barely learned how to breed cows and goats, quickly mastered the science of making cheese and further improved it.
What is cheese made from?
Cheese is made from cow, goat, sheep milk, using various technologies, with the addition of special mold and other ingredients. To date, there is a wide selection of varieties of this product.
To make 1 kg natural cheese, you need about 10 - 11 liters of natural cow's milk, sourdough, clotting elements of animal origin, calcium chloride and salt. But, that's not all: after manufacturing, it must lie down for another 30 - 60 days before fully prepared, depending on the variety. It can be concluded that quality cheese will never be cheap.
Cheese will not harm when losing weight, if it is not abused, and you know which varieties accompany this process. The composition of cheeses contains a set of amino acids important for the body: methionine, lysine and tryptophan. In the diet of an athlete, cheese is not the last place.
Suitable for weight loss hard varieties cheese, the fat content of which is from 9 to 17%, however, hard cheeses are also high-calorie with great content fats, you should pay attention to this point when choosing a product. It is possible to use cheese with a fat content of 18-25%, but not at all. a small amount of. AT soft varieties cheese has too much fat, it is better not to use such cheeses.
Useful properties of cheese:
The use of cheese normalizes metabolic processes in the body, restores digestion. Cheese is rich in phosphorus and milk calcium, it perfectly strengthens tooth enamel and bone tissue, it can be used by people with lactose intolerance.
Cheese is indicated for use by people with a weak skeletal system or tuberculosis, because it has a rich mineral composition. Useful for women during pregnancy and lactation, is an integral part of baby food, has a positive effect on the body of the elderly. You should opt for low-fat, hard cheeses, because processed cheeses, or blue cheeses are undesirable to use in the diet of children.
The protein, which is part of the cheese, is absorbed better than milk. According to the content of amino acids, cheese protein is similar to the protein in the human body, so the usefulness of eating cheese increases. Regular use cheese can improve the condition of the skin, hair, nails, regulate sleep and relieve stress. The high content of Vitamin A in cheese has a positive effect on vision.
Different types of cheese are different palatability and useful properties. For example, cheeses such as Camembert or Brie have positive influence for bowel function. They contain mold, which in its composition is close to penicillin, contributes to the normalization of the intestines.
Vitamins and Minerals:
Take, for example, low-calorie, cheddar cheese.
According to research, 100 grams of Cheddar contains:
Calories in Cheddar Cheese: 173 calories per 100 grams
- Glycemic index (GI) of Cheddar cheese = 0
- Proteins - 24.35 g
- Fats - 7 g
- Carbohydrates - 1.91 g
- Water - 63.1 g
- Ash - 3.64 g
Vitamins:
- Vitamin A (Retinol) - 0.06 mg
- Vitamin B1 (Thiamin) - 0.012 mg
- Vitamin B2 (Riboflavin) - 0.221 mg
- Vitamin B4 (Choline) - 15.4 mg
- Vitamin B5 (Pantothenic acid) - 0.183 mg
- Vitamin B6 (Pyridoxine) - 0.045 mg
- Vitamin B9 (Folic Acid) 11 mcg
- Vitamin B12 (Cobalamin) - 0.49 mcg
- Vitamin D (Calciferol) - 0.1 mcg
- Vitamin E (Alpha tocopherol, TE) - 0.06 mg
- Vitamin K (Phylloquinone) - 0.6 mcg
- Vitamin PP, NE - 0.051 mg
Macronutrients:
- Potassium - 66 mg
- Calcium - 415 mg
- Magnesium - 16 mg
- Sodium - 612 mg
- Phosphorus - 484 mg
Trace elements:
- Iron - 0.42 mg
- Manganese - 0.006 mg
- Copper - 21 mcg
- Selenium - 14.5 mcg
- Fluorine - 34.9 mcg
- Zinc - 1.82 mg
Varieties of healthy cheeses:
Tofu
This cheese, with a fat content of about 1.5 - 4%, is almost perfect choice losing weight. It is produced from soy milk, is considered curd.
The benefit of tofu cheese is that it contains high quality protein (8g). A significant amount of Calcium makes it an excellent product for older people, helps prevent osteoporosis.
The calorie content of Tofu is quite low and amounts to 85 calories per 100 grams.
ricotta
For the preparation of such cheese, whey is used, which remains after the manufacture of more fatty types.
Ricotta from cow's milk whey contains 8% fat, and from sheep's already 23%. Be careful when choosing! Calorie content of ricotta, from cow's milk, is 174 calories per 100 grams. Causes a quick feeling of fullness. Contains in its composition methionine - a sulfur-containing amino acid.
Feta
Soft feta cheese, made from natural goat milk or sheep. As a result of preparation from goat's milk, the final % of fat content is reduced to 10 - 15%. When choosing this cheese, pay attention to what kind of milk this cheese is made from, because if it is from sheep's milk, the fat content in it will be higher.
Calorie Feta Cheese: 264 calories per 100 grams.
Adyghe cheese
In appearance, this cheese is more similar to cottage cheese, but it tastes like a yogurt drink. In the process of preparation, such cheese undergoes a pasteurization procedure at very high temperatures.
Adyghe cheese contains milk fats and proteins, which are absorbed by the body by 98%. 80 grams Adyghe cheese contains daily allowance protein for the human body. low calorie allows you to recommend it to people suffering from hypertension or gastrointestinal diseases.
The calorie content of Adyghe cheese is 264 calories per 100 grams. This cheese has received recognition from athletes.
Gaudette
This cheese is semi-hard, contains 7% fat. Easily digestible and high content calcium.
An excellent find for losing weight, because its calorie content is 199 calories per 100 grams. Using such a product, you can not worry so much about fats. However, you need to count calories and know the measure even in this version.
Harm of cheese for the body:
Cheese is rich in Calcium, but, due to a large number Fat is poorly absorbed. In this case, be sure to choose cheeses with a low percentage of fat content of 9 - 17%, they will be in enough saturate the body with Calcium, and their fat content will be more suitable for losing weight.
In low fat soft cheeses contains a lot of salt. During the production process, they ripen in a special brine. Consume in moderation, but rather soak before use in clean water. Such cheeses are contraindicated for those who suffer from hypertension and women in the late stages of pregnancy.
The cheese contains beneficial amino acid"Tryptophan", which has a beneficial effect on health, however, if cheese is abused, this amino acid can provoke an increase in pressure, headaches, and insomnia.
The abuse of cheese provokes the development of atherosclerosis. Some cheeses contain bacteria that can trigger the development of a disease such as listeriosis.
How to choose healthy cheese?
When choosing cheese, be sure to read its composition. If the label says "Cheese product", then you do not need to take such cheese, since it contains no more than 20% natural milk, and everything else is palm, rapeseed or Coconut oil, or other milk fat substitutes.
The rich yellow color of the cheese indicates that it contains artificial colors. By eating such low-quality products, the body is at risk of diseases. of cardio-vascular system, atherosclerosis, obesity.
You can get acquainted with the calorie content of dairy products in the Table of calorie content of dairy products.
Look for cheese in its original packaging, where its exact composition, shelf life, shelf life, maturation are prescribed, there is information about the manufacturer. The quality of the pieces of cheese that are separated from the main head can no longer be accurately determined.
Processed cheese is a mixture of several types of cheese with water and emulsifiers, which are subjected to a heating process.
You can determine the quality of a good aged cheese by its appearance. He has:
- Color, density and taste, if it is ripe, change from crust to middle
- Surface smooth, dull
- The color of the cheese is not saturated yellow and not white (except goat)
- The crust should be free of white spots and cracks.
Do not forget for a moment that you are in a state of weight loss. Pay attention to the fat content of the product you are using. Let me remind you that it is advisable to choose cheeses with 9 - 17% fat content, and know the measure, using even such a low-fat product.
Cheese has been known to mankind for a very long time. It is a product with high energy and biological value, containing essential amino acids and simpler compounds of protein and non-protein nitrogen, which are easier and faster to digest than milk proteins. In addition, cheeses also contain a complex of fat, mass fraction which varies greatly4 - from 5-10% to 60% in dry matter, and water-soluble vitamins, as well as many trace elements. The taste of the cheese is largely dependent on the fat content and its condition. With strong hydrolysis of fat, cheeses acquire spicy taste (sheep cheese, blue cheeses - Roquefort, etc.).
Cheeses are obtained by coagulating milk proteins with enzymes of animal or microbial origin (rennet cheeses), as well as by precipitating them from milk with acids (fermented milk cheeses). In the production of sour-milk cheeses, sometimes, along with lactic acid, a small amount of rennet is also used, about 1 ton of milk 1 g, which is 25 times less ordinary norm for rennet cheese. In these cases, along with casein, sour-milk cheese contains paracasein, not more than 12.5%, which plays a secondary role in this. Rennet or other milk-clotting enzyme is used, as a rule, to obtain a clot with a lower acidity (by 10-15°T) compared to fermented milk. A product that has not undergone maturation cannot be called cheese. Cheese maturation can be very short, 1-2 hours, and excessively long, 2 years (Italian cheeses).
Types of cheese differ from each other in organoleptic characteristics due to the microflora that is involved in cheese maturation. They are also affected by the properties of milk obtained from different animals (cows, sheep, goats, buffaloes).
Sheep's milk cheeses tend to be spicier than those made from cow's milk, and not all cheeses can be made from all milks. For example, Soviet, Swiss, Dutch, etc. cannot be produced from sheep's milk. When making cheese from pasteurized milk, it is necessary to use different bacterial starter cultures, depending on the type of cheese.
Cheese has a high nutritional value. Energy and nutritional value depends on the content and composition of solids, as well as moisture. The nutritional value Cheese also lies in the fact that its components, especially proteins, are in an easily digestible form that does not require large amounts of energy for digestion from the body. They are absorbed by 96-98%.
Rennet cheeses have a higher energy value than sour-milk ones, since they contain more fat, protein and less moisture.
General technology system cheese production is reduced to the following operations: acceptance of milk from deliverers (mainly state farms and collective farms), determination of the cheese suitability of milk, normalization for protein and fat, pasteurization, cooling to the clotting temperature, the introduction of bacterial starter, the introduction of calcium salts, curdling with rennet or other enzymes, curd production and processing, grain setting, removal of a part of the whey, second heating, mixing, determination of the readiness of the cheese mass, molding, self-pressing or forced pressing, marking, salting, maturation in appropriate chambers, packaging and sale.
In cheese making, special requirements are imposed on the quality of milk. It should be cheese-friendly, i.e. contain a lot of casein, since every 1 kg of it gives about 2.5 kg of cheese. Consequently, in areas of cheese-making, selection of dairy cattle should be carried out for casein, without reducing the fat content of milk. For cheese making, the mass fraction of cow's milk fat in the range of 3.3-3.5% is quite sufficient for all fatty cheeses according to standard requirements. Raw milk should coagulate well from rennet and give a good strong clot.
For calculation required amount rennet and determining the degree of maturity of milk in production are used special device- VNIIMS mug. For this purpose, 2.5 g of an enzyme preparation (rennet powder or VNIIMS preparation) is dissolved in 95 ml of water at a temperature of 30-35 °C. It is kept for 30-35 minutes at room temperature. Then, a VNIIMS mug with a capacity of up to 1 liter is filled with milk prepared for curdling and placed on the edge of the apparatus for producing cheese grain.
Milk enters the machine through a metal tube with a hole with a diameter of 2 mm. Upon reaching the milk level
Zero division (the circle on the inside has divisions from 0 to 5 from the top down), the hole is clamped and 10 ml of the prepared enzyme solution is poured into the milk, mixed for 2-3 s, and the milk drain is opened. It flows freely from the mug until it curls up. The division corresponding to the level of coagulated milk shows the amount of enzyme in grams required to coagulate 100 kg of milk within 30 minutes. If clotting occurs at around 2.5, then the milk is well prepared for clotting. For large indications, calcium salts and bacterial starter are additionally added.
Colostrum and old milk are unsuitable for cheese making. Milk with the presence of inhibitory substances is also not subject to acceptance.
The mass fraction of fat in raw milk must be at least 3.2%; protein not less than 3.0%; degree of purity not lower than group I; bacterial contamination in 1 ml is not more than 500,000 cells; the number of spores of mesophilic anaerobic lactose-fermenting bacteria in 1 ml is not more than 10 cells; class according to rennet-fermentation test not lower than II; the number of somatic cells in 1 ml is not more than 500,000.
In the production of cheeses, the microflora of milk plays a paramount role. quantitative and qualitative composition microflora that enters milk is different. The udder always contains bacteria that enter through the teat canals, mainly micrococci (putrefactive bacteria). In addition to them, streptococci are sometimes found in the udder, which are similar in properties to lactic acid streptococci of intestinal origin. Bacteria can enter milk from the udder and skin of the animal, dishes and equipment, from feed, air, etc.
In fresh milk obtained immediately after milking, microorganisms cannot develop due to its bactericidal properties. Such milk contains inhibitors that inhibit the growth and development of microbes.
The bactericidal properties manifest themselves for a particularly long time in milk cooled immediately after milking to a temperature below 10 °C. Such fresh milk, even if it does not contain harmful microorganisms, it cannot be used to make cheese without pre-treatment. It is necessary to carry out the maturation of milk, the essence of which lies in a slight (by 2-3 ° T) increase in the acidity of milk, which ensures the transfer of phosphates into a soluble state, as well as some change in the colloidal chemical and physical properties milk. Soluble calcium salts have a beneficial effect on milk clotting, as well as on the formation and dehydration of a clot.
For most cheeses currently produced, the technology was formed when they were made from raw milk. Changing parameters technological process when making cheese, they created all the conditions for the development of that part of the microflora raw milk for which they are optimal. Consequently, cheese technology is reduced mainly to the creation of conditions and quantitative and qualitative regulation of the microflora of milk in the cheese mass. All technological parameters are aimed at creating conditions for microbiological processes. As a result, cheeses were obtained with characteristics characteristic of this species, sharply differing from each other in taste and smell.
Cheese is formed under the influence of rennet and. enzyme systems of microorganisms. Enzymatic systems of lactic acid and mucus-forming bacteria take part in the formation of hard cheeses, and lactic acid and mucus-forming bacteria, molds, microscopic fungi and yeasts take part in the formation of soft cheeses.
The qualitative composition and volume of microflora during pasteurization of milk for cheese production can be regulated by introducing the appropriate starter culture. In order to create a high concentration of the starter microflora in the cheese mass, it is preferable to add it not to milk, but to the mass ready for molding in the form of concentrates. They can be introduced in the form of a liquid starter prepared on whey with the addition of the necessary components, or in dry form after sublimation drying of centrifuged bacterial cells; in the latter case, the sourdough is preliminarily activated.
This method of cheese preparation makes it possible to quantitatively and qualitatively regulate the microflora, to be sure that the starter, composed of the desired strains, entered the cheese. In addition, it is possible that some operations in the production of cheese, carried out in order to regulate the microflora, will disappear, since this is achieved by introducing a starter into the grain.
The quality of Soviet cheese is improved by lowering the temperature of the second heating to 43 ° C, when an appropriate amount of baccoconcentrates of lactic acid streptococci and sticks is added to the cheese mass.
Perhaps, in our country there is not a single person who would not buy Russian cheese. It is understandable, because on the shelves of stores this product is presented at different manufacturers, but it always follows affordable price. hallmark of this cheese is its taste with sourness and high fat content in the composition. To understand what makes up the cost of cheese, it is worth considering the composition and fat content, nutritional value and glycemic index. And also dwell in more detail on the most well-known manufacturers Russian cheese, its actual shelf life. And, of course, consider what interesting things can be prepared from this product.
Description
This product is made from pasteurized cow's milk using sourdough. And also cooking right cheese promote pepsin and rennet extract. A quality product that meets all production standards should go on sale after two months from the date of its production. By appearance, it is easy to determine a quality cheese: Russian should be a pleasant yellow color and have many small holes at the cut site.
Interesting fact. During Soviet times, it was Russian cheese that was produced in huge quantities– up to 86000 tons. Since then none cheese product not issued in such a circulation.
Compound
Fat content is the very criterion that worries people who lead a healthy lifestyle and watch their diet. Russian cheese with the GOST mark has a 50% fat content. An error of 1.5% is allowed. If on the shelves there is a cheese with the same name, but with a reduced fat content - 45%, then this is not Russian cheese at all, but its analogue. Calorie content per 100 grams of product is about 361 kilocalories. If we talk about nutritional value, then a piece of cheese contains the following ratio:
- 25 grams of protein, which equates to 98 calories;
- about 30 grams of fat is 262 calories;
- 0 carbs.
Worth summarizing and deriving energy value or BJU:
- proteins - 27%;
- fats - 72%;
- carbohydrates - 0%.
Hence the glycemic index of Russian is zero. And this means that it does not increase the level of glucose in the blood and it can be eaten even by diabetics.
Benefit
Benefit this product extremely high. Russian cheese contains many vitamins, minerals, proteins and essential lactic acids. Athletes prefer this product because 100 grams contains 24% of easily digestible protein. And when there is enough protein in the body, physical endurance increases, energy is always in abundance.
In addition, by consuming the norm of protein, a person strengthens the immune system and increases resistance to viruses during the cold season. Vegetarians also include cheese in their menu, thereby replacing meat. Russian is best suited for these purposes.
Dairy fats, which are in the composition of cheese, are especially important for the human body. Lack of fat, contrary to popular misconception, leads to various malfunctions of the whole organism. Especially fats are important for smooth operation female body. Their lack not only leads to cycle failures, but the loss of immunity will not take long.
Lysine, tryptophan and methionine are also essential for human body. These amino acids cannot be replaced by anything, and a person feels their lack immediately: fatigue appears and the level of health decreases. Therefore, even doctors recommend introducing high-quality Russian cheese into the diet of both adults and children. In addition to milk fats and amino acids, the product contains a complex of vitamins, which includes vitamins of groups B, C, PP and A, and trace elements (zinc, calcium, phosphorus).
Zinc is especially necessary for representatives of the strong half of humanity. The fact is that this element increases the level of testosterone in the body. If the amount of zinc is normal, the man is energetic, distinguished by endurance and increased physical activity. It is also worth noting that zinc is essential for people suffering from joint pain.
Harm
For all its usefulness, cheese can be harmful.
- First of all, this can happen if you eat a moldy product. Therefore, it is imperative to comply with all storage conditions.
- Limiting the amount of Russian is for overweight people. Due to its high fat content, cheese does not contribute to weight loss, but rather the opposite.
- It is worth noting that the product has a subtle diuretic effect. For this reason, people with kidney disease and Bladder you should eat it less often. Hypertensive patients and people with diseases of the stomach and intestines should also not eat kilograms of cheese.
How to choose and store?
The first thing you should pay attention to when choosing a cheese is its color. It should be uniform, pleasant yellow or maximum cream. Heterogeneous cheese is better not to take. This indicates that something has not passed 65 days from the date of manufacture of the product, or production standards have been violated. Next, it is worth evaluating the cut of the product. If it shines, as if it had been oiled, such cheese can be considered spoiled. If the edges of the cheese are “windy”, it is also better to leave such a product lying on the counter.
If possible, you should ask the seller to give a piece of cheese for testing. It is worth paying attention to how the product behaves under the knife, it shouldn't crumble. A slice of cheese, if bent, should also not break in half. And also be sure to check the composition. vegetable fats and additives in quality product should not be.
If there is a choice to buy cheese with factory or store packaging, then it is better to choose the first option. In production, the packaging is provided with a real date of manufacture. And in a supermarket, for example, an unscrupulous or inattentive seller can confuse the date.
One of the high-quality cheeses made in accordance with all standards is Russian Special. By choosing it, you can be sure that you are purchasing delicious cheese With characteristic odor and all of the features listed above. Manufacturers advise storing Russian goods, like any other, in a refrigerator at a temperature not lower than +1 and not higher than +6 degrees. Increasing the temperature will cause the product to spoil quickly.
Be sure to pay attention to what lies nearby - you need to remember that cheese perfectly absorbs odors. Shelf life of cheese vacuum packed is about two months, packaged in a store or open cheese- no more than a month.
Use in cooking
Each person knows at least 10 recipes with this product. With the use of Russian cheese, you can cook many dishes: pizza, hot sandwiches, it can be used as a constituent element of salads, meat or vegetable pies, sauces. Potatoes, meat, fish are baked under the cheese “fur coat”.
It is not necessary to describe common recipes, it is better to focus on interesting, but very tasty ones. So, Russian cheese makes excellent cookies.
cheese biscuits
Mix flour, baking powder, soda on the tip of a knife, a little salt in a cup. Add coriander and pepper to the same place. 1/4 part per grated cheese add to flour and mix. The contents in the plate should become homogeneous. Now add to the mixture butter and another piece of grated cheese. The next step is to add kefir. The dough should be thick.
You need to roll out the dough 1 centimeter thick, sprinkle it with a third of the grated cheese. Slowly fold the canvas in half and again bring the rolling pin to 1 centimeter thick. This completes the preparatory work. It remains only to cut the dough into pieces and put on a baking sheet covered with foil. Sprinkle the top of the cookies with the rest of the cheese and sesame seeds. Bake a delicacy in an oven preheated to +180 degrees for no more than 20 minutes. It is recommended to serve it with the first course instead of bread.
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