Did you know that the famous Druzhba cheese was created 40 years ago specifically for an expedition to Mars? The mission to Mars was canceled, but the Druzhba cheese remained. Since then, he has changed a lot. Today, real cheese is hard to find. And in shops and markets they sell not quite cheese. According to experts, a third of what is on the shelves is a cheese product. It looks like cheese only in appearance. We found out what cheese and motor oil have in common, what size holes should be in cheese and why it cries. And most importantly, they learned how to choose a tasty, healthy and natural product in the store.


Hard cheese. From 0.2 to four centimeters. This size should be holes in the right cheese. They don't just show up. During fermentation, carbon dioxide is released from the cheese. It's like a quality indicator. If there are holes, then the cheese is good. There is only one "but". Some manufacturers make holes in the cheese artificially. Our correspondent got a job at a cheese factory and found out how technologists do it.
Cheese or no cheese? That is the question. Cheese is a living product. It is made from curdled milk. A week or two, so that the milk turns sour and gathers into grains. Then the raw material is salted, filtered, and sent to ripen. Nothing less than six or nine months. It's long, and time is money. Therefore, manufacturers speed up the process with chemicals. Vegetable or mineral oils are added to the cheese. It turns out not cheese, but a cheese product.
We will arrange a raid on shops and markets - we will buy up cheeses and hand them over for analysis ... to the Department of Zoology of Moscow State University. Lab mice were looking for real cheese. We put several pieces of cheese in the cage for each mouse. And after three days they looked at which cheese the mice ate and which they left untouched.
Two pieces of cheese that look almost the same. We will buy one in the market from Baba Masha, she made it herself. The second is in the factory store. Both pieces were placed under spotlights and left for a week. Cheese without chemistry turned sour and moldy. The cheese from the store is just a little dry. We came to the manufacturer and asked why their cheese does not spoil.
Ten kids from kindergarten city ​​of Monchegorsk were hospitalized with severe poisoning. The kindergarten cook prepared cheese butter for the children. The cheese contained staphylococcus bacteria. The cook bought cheese from a nearby shop. The cheese looked fresh. But it turns out that modern cheese almost does not spoil. In addition, disguising the delay is a trifling matter. Our correspondent worked in the cheese department of an ordinary supermarket. Washing mold and repacking is the daily work of salespeople. The experts explained the signs by which you can determine that the cheese is expired, even if it looks fresh.
The fish rots from the head, and the cheese spoils from the rind. Red spots all over the body, severe cough, chills. With such complaints, Marina turned to the local doctor. Three sandwiches with cheese became the cause of malaise. The listeria bacteria caused the allergy. lovers cheese crust, beware - you are at risk, it must be cut off.
Melted cheeses. Manufacturers love them. Because you can make processed cheese from almost anything. Cheese waste, cheese mass, flavorings, colorants and preservatives - these are what processed cheese is often made of today.
We bought leftover cheese from the factory, mixed it with food chemicals and made "real processed cheese". We sent our cheese for tasting. No one distinguished it from real processed cheese. Our recipe processed cheese"from what God sends" we registered with Rospotrebnadzor.
What secrets does cheese keep in itself, how to choose right product– without accelerators, dyes and preservatives. By what signs to understand that the cheese has gone bad and what kind of cheese to put in a mousetrap. Cheese makers, employees of testing laboratories and astronauts tell.
Producers: Andrey Sychev, Oleg Volnov.
Director: Sergei Kurzanov.
Screenwriter: Olga Gataullina.


Cheese is a product made from natural milk, lactic acid bacteria and salt. Each head must mature for at least three months under special conditions. This is how real cheese is made.
Private cheese factory in the Tver region. Cheese is made here traditional recipes. The owner of the cheese factory is the Italian Pietro Mazza. He is a hereditary cheese maker. Knows thousands of recipes for making real cheese. He can tell by the shape of the hole where the cheese is made and how long it has been on the counter.
To find out if the cheese made at Pietro's dairy differs from the one sold in the store, a simple test is carried out: two pieces of cheese are left on the table and see what happens to them after a few days.
Two days later italian cheese covered with mold, and the cheese bought in the store just dried up. The secret is simple: often what is sold in the store is not really cheese.
It takes 11 liters of milk to get one kilogram of cheese. A liter of the cheapest milk costs 20 rubles. It turns out that in order to make a kilogram of cheese, you need to buy milk for 220 rubles. Meanwhile, cheese is sold in stores for 200-400 rubles, but you still have to cook it. Are manufacturers working at a loss?
What kind of milk is cheese made from and is it there at all? To find out, we buy 12 samples of Gouda cheese from different manufacturers. Cut each piece into two halves. One goes for a tasting: to look for the most delicious cheese there will be laboratory mice. The second piece is taken to the laboratory. Experts will determine what this cheese is made of.
The first stage is tasting. There will be white mice eating cheese. They check drugs, cosmetics and perfumes. Mice eat three times a day, they love cheese more than anything. We hang 12 samples of Gouda cheese in a cage, each piece weighs 18 grams. Animals sniff and taste every piece. It took only 5 minutes, and a queue lined up for the eighth sample, Valio's Gouda cheese. A little more, and a fight began, an hour later the horns and legs remained from the cheese. Other samples are less popular: mice eat, but without fanaticism. After 3 hours, they ate Gouda cheese from the Hermio company, Gouda of the Anchor trademark, Golden Gouda cheese from Holland and Gouda of the German Bayerland plant, as well as three more nameless samples bought on the market. In total, rodents bit off a piece of Gouda cheese of the Kvartal and Romashkino brands. Only one sample remained intact - this is Gouda Premium cheese, the manufacturer is the Starodubskie Sysy company from Bryansk.
With the question why the mice rejected this cheese, we turned to the laboratory. All 12 samples were studied by experts, they looked for harmful substances and mold, and determined what the cheese was made of. It turned out that Gouda Premium cheese, which the mice did not like, according to experts, is not cheese at all - they found vegetable oil in it. Up to 30 percent of milk fat is replaced by palm oil.
Palm oil is added to cheese to save money - it is several times cheaper than milk. According to nutritionists, this is one of the most harmful vegetable oils - it is poorly absorbed by the body. Also, a palm oil product cannot be called cheese, it is a cheese product. The label must state that it contains palm oil. But on the packaging of "Gouda Premium" there is not a word about this. By the way, the rest of the samples were made from natural milk. So buying good cheese in the store is not so difficult.
Why are they selling God knows what under the guise of cheese? With this question, we turned to the producers at the Starodubskie Syry plant. They pretended to hear about palm oil for the first time.
There is a very easy way to determine if you have bought a cheese or a cheese product.


Cut off a piece of cheese and leave it on the table for a few hours. If drops appear on it or it becomes wet to the touch, then it contains vegetable oils It's not cheese, it's a cheese product.
Three to four months at a temperature of plus five to seven degrees is the maximum shelf life of cheese. If the head is cut into pieces and packed in a film, it can be stored for no more than ten days, otherwise dangerous bacteria can start in it - E. coli, staphylococcus, or even bacteria that cause botulism.
Two months of unconsciousness on an artificial respiration apparatus, four months in intensive care, injections, droppers, blood transfusions. The fact that Tatyana Ternovaya survived is called a miracle by doctors. It is hard to believe that the reason for everything is the most ordinary piece of cheese.
Everything started suddenly. Tatyana ran home to lunch break, drank a cup of coffee, ate a sandwich with cheese. Then she returned to work, sat down at the table, turned on the computer. The image on the screen blurred, his eyes hurt, his head was spinning. Just overtired, Tatyana decided. At the end of the working day, she already with difficulty got up from the table, somehow got to the house and literally collapsed into bed. In the morning, Tatyana could only open her eyes and call her husband - her arms and legs did not move.
Nausea, dizziness, abdominal pain, high fever, paralysis, difficulty breathing. Such symptoms in many infectious diseases. Doctors could not make a diagnosis for several days, and Tatyana was getting worse and worse. The doctors tried to find out what Tatyana was doing before she felt bad. But she just couldn't speak. Then they gave her a notebook and a pen, she wrote one word on the sheet: "Cheese." Tatyana's husband found the remains of cheese at home and handed them over to the laboratory. Bacteria that cause botulism were found in the product. Only after that, doctors were able to make the correct diagnosis.
Botulism is an acute infectious disease, the first signs are blurred vision, nausea, muscle weakness. Botulism gradually destroys the nervous system, without treatment in 70% of cases leads to death.
Doctors injected Tatyana with a serum against botulism, but the disease had already gone too far. Only two months later Tatyana was able to breathe on her own, after three months she began to pronounce her first words.
Why is there botulism in cheese? This Tatyana began to find out when she was discharged from the hospital. In a store that sold dangerous cheese, and at the factory, an inspection was carried out. It turned out that the bacteria appeared in the cheese due to improper storage. Then Tatyana sued the store and won the case. The court awarded the plaintiff compensation for moral damage in the amount of 45,000 rubles, as well as treatment costs in the amount of 11,000 rubles. The decision was not appealed on cassation and entered into force.
The film crew arrived at the store where Tatyana bought the ill-fated piece of cheese and asked the sellers to show where the products were stored. But they refused to talk to reporters. Moreover, the sellers believe that Tatyana herself is to blame for the fact that she got infected: "You see, the cheese is bad? You don't have to eat it."
That is, in other words, the buyers themselves must distinguish the overdue son, and not annoy the sellers. In fact, this skill can really come in handy.
Press on a piece of cheese. If liquid flows out of it, the cheese is expired. This method does not work only for soft cheeses such as feta cheese.
How does expired cheese end up on store shelves? To find out, the correspondent got a job in the dairy department of one of the Moscow supermarkets. The first day of work, before the start of the shift, the correspondent is instructed. Colleagues explain: only fresh cheese should be on the shelves, otherwise it will be poorly bought. True, today the cheese was not delivered, on the windows there were pieces with an expiring shelf life - it must be made fresh. If mold appears on a piece of cheese, unscrupulous sellers carefully cut it off with a knife. And if the piece is dry, wipe sunflower oil to look like new. Buyers are unlikely to distinguish it from fresh.
The film crew turned a moldy piece of cheese into a fresh one. This cheese was then shown to shoppers and asked to say whether they would buy it or not. Everyone was sure that the cheese was fresh. Unscrupulous sellers take advantage of our carelessness. In the store where the correspondent got a job, an hour later the counter is filled with fresh cheese - each piece has a label with a new packaging date.
It turns out that cheese is a reusable product, it is repackaged 5-6 times. This means that it is not stored for 10 days as expected, but for almost two months. During this time, anything can start in it. The product will be thrown out if it is covered with mold. If the cheese has completely lost its presentation, it will be cut into pieces, packaged and put in the most prominent place.
Hidden camera footage was shown to store employees. They declined to comment. The management of the supermarket chain explained the incident in an official letter. In their opinion, ordinary sellers are to blame for everything, the management and management of the store have nothing to do with this. We were promised to look into the situation and fire the perpetrators. But we, the buyers, in general, do not care who is to blame, the seller or the company's management. In both cases, if you eat expired cheese, the result will be the same. Therefore, you need to be careful in the store.
Ask the seller to cut off a piece of cheese from the head in front of you - this way you are more likely to buy fresh cheese. Pre-cut and packaged at the supermarket may be out of date.
Red and mustachioed cockroach, common Prussian. This creature turned out to be in a piece of cheese, which Marina Evseenko bought in a store. Marina carried a piece of cheese with a cockroach back to the store. But how the insect got into the cheese, they could not say. They also refused to return the money for the cheese. Then Marina turned to the police. It turned out that the cheese she bought was fake. It was sold in many Moscow supermarkets, and was produced in an abandoned bathhouse near Moscow. During the day, employees cooked cheese in rusty tubs; at night, this building turned into a hostel. Rats, mice and cockroaches ran around the bathhouse, finished products mold has already appeared.
Fraudsters glued labels from well-known manufacturers to finished products. The police gave cheese samples for examination, experts found dangerous bacteria in them, and, as a bonus, cockroaches, flies and even a mouse tail. Ten tons of finished products were seized and destroyed. True, the investigators never found the owners of the underground workshop - perhaps they still continue to cook cheese in another bathhouse.
Soft and homemade cheeses- they are most often faked, because it is easier to cook. Hard cheese takes months to ripen, soft cheese takes a week. Milk turns sour and collects in grains, they are salted, filtered and dried. Soft cheese is ready. It is sold in markets and stores, very often without packaging and labels - they are simply packaged in bags. It is a success, because it is a natural cheese, without chemicals and dyes, from good homemade milk. Just such a product was bought by employees of the kindergarten "Solnyshko". For breakfast, the kids were fed sandwiches with cheese and sent for a walk.
Rather, the children felt bad. Vomiting, abdominal pain and high fever - with such symptoms, the children were brought to the hospital in the city of Kaspiysk. There were not enough places, the kids were lying on gurneys in the corridors. By evening, 44 children were in the hospital, all who were in kindergarten that day. Parents were not allowed into the hospital, the department was closed for quarantine. Mom and dad spent the whole night in the emergency department, only in the morning the doctors reported a preliminary diagnosis and let the parents into the wards. According to doctors, the children fell ill with salmonellosis.
Salmonellosis is an acute infection, accompanied by vomiting, diarrhea, convulsions. Can cause severe complications, in rare cases leads to death.
The case of the mass poisoning of children was taken up by the prosecutor's office and Rospotrebnadzor, an inspection was carried out in the kindergarten, all the products in the kitchen were sent for analysis. Experts found salmonella in soft cheese. Kindergarten workers bought cheese with salmonella at the market. The militia did not find the suppliers of dangerous products, there was a padlock on the tent where the cheese was sold. But it turned out that other sellers of soft cheese do not have any documents for the product - it is not known where the cheese was made, whether it can be eaten and what bacteria it contains.
If you buy soft cheese at the market, ask the seller to show the product documents. He should have such a hygienic conclusion, dated today. If this document is not present, it is better not to buy cheese.
Melted cheeses.Now on the shelves dozens different types processed cheese - with ham, mushrooms, onions, dill, chocolate. For any manufacturer, processed cheese is just a gold mine. The cost of cheese is only 2 rubles, because processed cheese can be made from almost anything. There is currently no national standard for melting cheeses. The only requirement for processed cheese is safety. And from what exactly it will be made and what additives it will contain, it is not written anywhere. This is what manufacturers use.
The film crew decided to see if it was possible to make cheese from just about anything and sell it. To do this, they created their own brand of processed cheese - it will be called "Free Cheese". As you know, it happens only in a mousetrap. Cheese production waste, flavor identical to natural under the name "Cheese", flavor enhancer monosodium glutamate and melting salts. This will make up "Free Cheese". In order to completely bring the situation to the point of absurdity, the cheese was dyed blue with food coloring.
In order to sell Free Cheese, you need to register it, so they showed the packaging and the recipe for cheese of their own invention to Rosstandart specialists and asked if they would be allowed to sell it in stores? According to experts, permission could well be obtained, because the composition of the product is honestly indicated on the packaging.
It turns out that the blue "Free Cheese" could well have been accredited and completely officially sold. We go to the store and arrange an advertising campaign: we will sell cheese at a discount. After 10 minutes, a queue forms at our counter. "Free Cheese" is a success, customers especially like its soft turquoise color. No one thinks about where free cheese is usually found, and no one reads the ingredients on the package. We stopped our customers, asked them to read the composition. But even after that, many did not want to part with the "Free Cheese".
You can distinguish real processed cheese from free cheese when you buy it. To do this, just carefully read what is written on the label.
If the GOST icon is on the label with processed cheese, then, most likely, the cheese was made from high-quality raw materials. In cheese made according to TU, the manufacturer can add almost anything.
The most famous processed cheese -cheese "Friendship".It was created 40 years ago specifically for an expedition to Mars. Every morning, approaching the Red Planet, the astronauts had to have this cheese for breakfast. But the mission to Mars was canceled and he stayed on Earth. During its earthly life, Druzhba cheese has changed a lot - now it is made by several manufacturers. "Habitat" decided to find that processed cheese, which is now worthy to fly into space. Students of the sommelier school will try the curds. Future connoisseurs of wines, cheeses and gourmet snacks. They have, as they say, a scent like a dog - they can tell by smell what the cheese is made of.
Three "Druzhba" cheeses participate in the tasting: number one is made at the Karat factory, number two is produced by Rostagroexport, number three is Druzhba from the Omsk Processed Cheese Factory. The task of experts is to determine what kind of cheese they try and choose the most delicious among them. The taste, familiar from childhood, was recognized only in the cheese "Druzhba" by Rostagroexport - this cheese was liked by the future sommelier most of all. The tasters also liked the cheese of the "Karat" company, however, in their opinion, it is not very similar to "Druzhba". The most unfriendly, according to experts, was "Druzhba" of the Omsk Processed Cheese Factory. Future sommeliers would not take this cheese into space.
Now each manufacturer can produce cheese according to specifications. This allows you to use cheap cheeses or add flavorings instead of expensive cheeses for melting. To find the real "Friendship", you need to read the composition. Initially, the composition of the Druzhba curd included the following components: semi-hard fat cheeses, fat-free cheeses, skimmed milk powder, sour cream and melting salts - phosphates, which affect the consistency of the final product.
Cottage cheese.Like cheese, it is a product consisting of natural milk and bacteria. Previously, it was also called cheese. No wonder the word "syrnik" is still preserved in the Russian language. Marina Alexandrovna decided to lose a couple of kilograms for the holidays. In a magazine, she read about the cottage cheese diet - nutritionists recommend it to those who want to lose weight. Instead of dinner - 200 grams of natural cottage cheese. Marina Alexandrovna began to buy natural cottage cheese in the nearest store. Three months later, it turned out that she recovered by 4 kilograms. Then Marina Alexandrovna went on an even more strict diet - she began to eat cottage cheese instead of lunch and dinner. But the effect turned out to be the opposite: in two months - plus another 5 kilograms. In total, as a result of the curd diet, the pensioner gained almost 10 kilograms. According to doctors, this case is unique: Marina Alexandrovna is the only person who managed to get fat from cottage cheese.
To find out what kind of unique cottage cheese this is, the film crew, together with Marina Aleksandrovna, went to the store. Cottage cheese, from which they get fat, was handed over for examination to the laboratory. The analysis showed that this is not cottage cheese, but the so-called curd product- it consists of palm oil, enzymes and a small amount of milk. Experts did not find any beneficial bacteria in it. All three samples from the store contained palm oil to varying degrees - from 50 to 100 percent replacement. Cheap vegetable oils that are in the curd product are deposited in the body. You eat the so-called cottage cheese and get better. In addition, moisture-retaining agents were found in cottage cheese by weight. Moisture-retaining agents - class food additives that keep food from drying out. In cottage cheese, they retain water, thereby increasing the weight of the product. Checking if there are extra chemicals in the curd is easy.
Drop some iodine on the curd. If the product turns blue, it means that starch has been added to it to increase weight.
To find out why curd mass is sold in the store under the guise of cottage cheese, the film crew goes to this store with the results of the examination. It turns out that the sellers know that it is not cottage cheese that is on the counter, but its substitute, but for some reason they still write "Cottage cheese" on the label. It turns out that this is a white lie: the sellers just take care of the elderly. They explain that the word "cottage cheese" is shorter than "curd product", and therefore, the elderly will have to strain their eyesight less.
According to the law, only a product made from natural milk and bacteria can be called cottage cheese. But manufacturers go to the trick, they write on the label "Cottage cheese" or " Curd"and rightfully add vegetable oils to the product. They do not violate any laws, because there is no word "Cottage cheese" anywhere on the package. And the fact that when you buy it seems to you that it is cottage cheese, this is your own business.
If you buy cottage cheese in a package, carefully read what is written on the label - there must be the word "cottage cheese" and the amount of beneficial bacteria.
True, cottage cheese is very often bought by weight. Few people think that under the guise of loose cottage cheese they sell you God knows what. But there is another way to distinguish cottage cheese from a substitute - you need to feed it to your pet. Not a single self-respecting cat will eat a curd product, and they will never refuse cottage cheese.
To check which cottage cheese you usually buy by weight, let your pet try it. If a cat or dog refuses a treat, then you have a curd product in front of you.
If you do not have a cat or dog, you can distinguish cottage cheese from a substitute in another way.
Before buying, carefully look at the surface of the cottage cheese - it must have small grains on it. If the curd is homogeneous, you most likely have a curd product. And one more tip: before buying, ask the seller for the expiration date. Remember: real loose cottage cheese is stored for no more than 36 hours. And if the seller answers: "3 days" or more, then there is a curd product on the counter.
The label of the product says "Cottage cheese", which means that the cottage cheese must be inside. But can this inscription be trusted? To find out, 10 packages of cottage cheese from different manufacturers submitted them for analysis to the laboratory. Most of all, the experts were surprised by the pack with the inscription "Cottage cheese" of the Dmitrovsky Dairy Plant - it consists of 95% vegetable fats, it contains only 5% milk. In packs with the inscription "Blaghoda cottage cheese" and "Traditional cottage cheese" of the Dairy Business company, there are less vegetable fats - only 65%. Cottage cheese "Prostokvashino", "Svalya", "Okolitsa", "101 grains", "Milava", cottage cheese "Sincerely yours", "House in the village" turned out to be one hundred percent cottage cheese. These manufacturers do not deceive us, they sell what is written on the label.
Buying real cheese and not getting caught in a mousetrap will help simple tips.
- Press on the cheese. If liquid flows out of it, then it is expired. This method does not work only for soft cheeses such as feta cheese.
- Leave the cheese for a few hours at room temperature. If it becomes wet to the touch, it means that it contains vegetable oils - this is not cheese, but a cheese product.
- If the word "GOST" is on the label of processed cheese, then, most likely, the cheese was made from high-quality raw materials.
- If there are such grains on the cottage cheese, then this is real cottage cheese.
- Put some iodine on the curd. If it turns blue, then starch has been added to it to increase weight.
These tips will help you avoid getting caught in a mousetrap and choose real cheese and cottage cheese.

How does the morning of the majority of average citizens begin? With a huge cup of tea or a small portion of brewed coffee. Well, so that the stomach does not rebel much, and can survive until dinner, it is fed with a hearty and fragrant sandwich. And for several centuries now, the set of products for creating a morning sandwich has not changed: butter, sausage and cheese.

Only now their qualitative composition has become somewhat different, and now in order to cook not only tasty, but also healthy breakfast, it would be useful to ask how exactly this or that cheese is made.

"Pigtail"

This kind of cheese can hardly be called a classic morning product. Most often, the “pigtail” is chosen as a snack for beer, which is explained by its salty taste and smokyness.

If we consider in more detail the process of how and from what the “pigtail” cheese is made, you can find out that all the same pasteurized milk is used for its manufacture, as for other types of industrial cheeses of mass consumption.

The milk base is coagulated with the help of a specific enzyme, which can be pepsin, after which it is heated again.

The resulting flakes begin to stick together, and the machines form them into strips, each 7 cm wide.

Then they are cut into thin fibers, braids are woven from them, and almost finished product sent for maturation in a vat of salt water. As soon as this production step is completed, the "pigtail" will go to the smoking chamber.

Sausage

Sausage type of cheese became popular in the Soviet Union when it became almost the only delicacy available to ordinary citizens. Its production technology is complex, and the answer to the question of what is actually made sausage cheese no one will like it.

This product is made from substandard and expired cheeses, old butter, cottage cheese and expired cream. This whole mixture is flavored with a huge amount of spices and seasonings, and it also contains melting salts. The latter do not allow components of different consistency to disintegrate, make ready product keep the shape at any temperature.

In production it looks like this:


  • All components are crushed and mixed according to the standard recipe, after which the mass is sent to the smelting vat;
  • The hot cheese substance is distributed over the packaging, which resembles a loaf in its shape. It is made from ordinary cellophane, belkozin or cutizin;
  • Prepared and filled buns are clipped, cut into pieces with the same weight, and sent to cool;
  • The aroma of smoke is imparted by smoking. For this, it is customary to use oak or birch sawdust, although most unscrupulous manufacturers use liquid smoke.

Tofu


Tofu is a complete protein product that contains a lot of vegetable protein.

The answer to the question of what and how real tofu cheese is made from will look like this: protein is taken soy milk, which is curdled by filtering or heating. Used for folding lemon acid, magnesium or calcium salts.

The resulting flakes are separated from the rest of the liquid, pressed and packed in vacuum containers with salted water. In terms of composition and biological value, tofu can be equated with meat, while its cost is an order of magnitude lower.

In such cheese there is no place for cholesterol, it contains a minimum amount of fats and carbohydrates.

Adyghe cheese

Original Adyghe cheese is a product made from whole milk of a sheep, goat or cow. The base is heated to 95 degrees, and fermented milk whey is poured into it for 15-20 minutes.


Under the influence of the latter, the milk curdles, and the clots remain in the warm liquid for another 5 minutes. Then the remaining mass is placed in specific willow baskets. It is they who leave a beautiful and corrugated print on the sides of the finished original product.

Depending on what and how the Adyghe cheese is made of, the period of its suitability for consumption can vary from several days to a week. Due to the use of vacuum packaging, this period is extended to a month.

Processed cheese

All this is good, but then what is melted cheese made of, which is so tasty in the company of a grated boiled egg and garlic?

The production technology of this product is identical to that of sausage cheese, and the following ingredients may be present in the final product:


  • fatty, rennet and low-fat cheese products expired, substandard, etc.;
  • palm oils, cooking fats and margarine;
  • protein-soy components;
  • cornstarch and dried whey;
  • melting salts, sugar, stabilizers, water;
  • flour, edible additives, dyes, etc.

In fact, even the most expensive processed cheese is a long-term canned food, which is great for feeding residents of countries with a hot climate.

The briquette does not melt even at high air temperatures, but it can quickly deteriorate.

Cook at home

As you can see, how and from what industrial cheese is made does not cause appetite, but fear for one's health is very even. But all this is not at all a reason to refuse nourishing and delicious product, because it can be made from high-quality home ingredients, and using simple technology.

So, we make ordinary cheese at home:

  • 5 liters of whole milk;
  • 3 tbsp unsweetened yogurt;
  • 0.5 g of rennet (sold in pharmacies);
  • water and salt.


  • Milk is mixed with yogurt, put on fire, and heated to 32 degrees;
  • Add sourdough or rennet to warm liquid. It can be 1-1.5 tablets of renin, 20 ml of purified water and 0.25 g of cooking salt;
  • All this is infused in a warm place for an hour. Then the mass should be folded onto gauze, let it drain well, mix, put under the load for 12 hours;
  • For long-term storage, the homemade cheese product is sent to a refrigerator. Before that, it should be placed in a container with salted and warm water.

We make such an appetizer literally in a day, and its taste is much better than that of the store-bought version, not to mention the more “safe” and proven composition.

You can love it or not love it, you can just adore one variety and be completely calm about another, you can indulge in it in the morning or enjoy it during dinner.

But there is hardly a person in the world who is indifferent to CHEESE! And this is not surprising! After all, no product can boast such an abundance of varieties and useful composition like it's a unique treat.

You can appreciate it on the site http://joy-vkusa.rf/, where a wide selection of natural cheeses and dairy products created in Russia according to world standards is presented.

At the heart of cheese making is the process of coagulation of milk, with the help of rennet and fermented milk. The most popular in Russia are rennet cheeses.

Rennet is an enzyme that causes milk to coagulate and is extracted from the stomachs of calves.

Each type of cheese has its own ripening period, for example, Dutch cheese ripens in 2 months, and Swiss cheese in six months.

As a result of fermentation processes, the cheese acquires a characteristic pattern, a taste and aroma peculiar only to this product.

Cheese is a living product. Millions of beneficial microorganisms are involved in its creation, thanks to which the cheese acquires its characteristic aroma, taste, and pattern. In order for these beneficial bacteria to perform their role well, for the cheese maker to get the planned result, and for the consumer to get the opportunity to purchase cheese with a stable taste and aroma that he likes, it is necessary to have ideal conditions for the functioning of microorganisms. And this, first of all, is high-quality milk, high sanitary and hygienic conditions of production and the lack of manual labor(automation of production), so that no extraneous harmful bacteria contaminate the product and do not interfere with the transformations that occur during the production and maturation of cheese. Only then, the bouquet and aroma of the cheese will be the most complete, and the cheese will be pure and safe.

Assortment and quality of cheeses

Hard varieties - they include Swiss, Kostroma, Dutch, Russian, Cheder, as well as "grating" varieties - Parmesan and Sbrinz.

Soft varieties - Amateur, Adyghe, and moldy - Camembert, Roquefort.

Brine cheeses are kept in brine during aging and storage, the most popular are cheese, suluguni, vats, etc.

An independent group consists processed cheeses: chunky, sausage, pasty, sweet, canning and lunch (they are melted from hard and soft cheeses).

For the domestic consumer, the most familiar and favorite are three types of hard cheeses: cheeses of the Russian type, cheeses of the Dutch group (Dutch, Edam Gouda), cheeses of the Swiss group (Swiss, Emmental).

Each of these groups has its own technological features, as a result of which the cheese has a peculiar pattern (eyes / holes), taste, texture and plasticity.

What are these features and how to determine the quality of cheese in each of the groups?

Russian type cheeses are the most common on the Ukrainian market. They have a pattern in the form of voids of irregular and slit-like shapes, which are formed as a result of mechanical air capture during the molding of cheeses (whey is separated from the cheese grain before molding and the dried cheese grain is pressed). These cheeses do not ripen for long - about 1 month, they undergo shallow transformation processes, mainly milk proteins. As a result, cheeses of this group should have a less hard, more plastic and delicate texture, a slightly sour taste, a uniform pattern and color. But even such a seemingly simple and unpretentious cheese can have its own nuance of taste, its own "zest".

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On the video production of mozzarella

The cheeses of the Dutch group are molded under a layer of whey. As a result of the formation and release of gases by the microflora of cheese, a pattern is formed in it from the eyes of a regular spherical or oval shape. The cheeses of the Dutch group ripen for a longer period - from 1.5 to 2 months. They are characterized by a more pronounced cheesy taste, slightly spicy for Dutch and Gouda, and slightly nutty for Edam.

Cheese Swiss, Emmental and the like can be attributed to cheeses - extra-class. In order to form a pleasing eye and an appetizing large eye and a sweetish-spicy taste in the production of these cheeses, a special propionic sourdough is introduced and a higher temperature is maintained during a certain ripening period. These cheeses ripen from 3 to 6 months, in the process of maturation acquiring their own unique bouquet of taste and aroma.

By the way, when mentioning the taste of any type of cheese, it should be noted that high-quality cheese should not have any extraneous unpleasant tastes and odors (rancid, musty taste and smell, the smell of a cow, etc.), and also leave an unpleasant aftertaste in the mouth. The presence of these signs indicates low sanitary and hygienic conditions of production and low quality of milk.

Excessively plastic, rubbery, dense texture of the cheese indicates a lower quality. Hard cheese should also not have a smearing texture and reach for the knife when cutting.

Cheese made from winter milk has a light yellow color, from summer - more saturated yellow, which is associated with the natural cycle in the diet of cows - in summer they have a lot of herbs rich in carotene in their diet.

An excessively bright and saturated orange-yellow color of the cheese may indicate a large amount of food coloring added. The exception is cheeses with a long ripening period.

Cheese storage

As for the conditions and terms of storage: at home for hard cheese - 7-10 days, soft - 2-3 days, as it quickly overripes. At home, cheese is stored in the refrigerator, on the bottom shelf, in polyethylene. If you don't have a refrigerator, wrap the cheese in a cloth dampened with salted water. The cheese will not dry out if refined sugar is stored next to it, but if the cheese is still dry, try soaking it in milk.



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Thanks to different traditions and manufacturing culture, today there are more than 2 thousand types of cheeses in the world.. Currently, there is no exact classification of cheeses due to inconsistencies in names and manufacturing techniques in different countries.

For cooking, milk is used (cow, goat, camel, sheep, and so on). But everything is not so simple here. It happens that cow's milk is taken for cooking, and the production technology is the same, but taste characteristics cheese is completely different.

T.I. draws attention to this phenomenon. Ilyichev in his book Butter, Cheese and Milk.

The quality of milk largely depends on how cattle are fed. The big difference is whether the cow ate fresh or dry grass, clover, alfalfa or buttercups. Milk was taken in winter, when the animal was fed hay and kept in a barn. Or maybe the cow ate silage, which also affected the quality of milk. An important role is played by the wet or dry, cold or warm climate of the animal's habitat. And the quality of cheese largely depends on the quality of milk - the main raw material for cheese making.

Technology for making cheese at a mini-cheese factory

International standards state that cheese is a raw material for cooking, which is milk or mixtures from it. Mandatory in the manufacturing process must be the impact of rennet with further separation of whey, which is the result of coagulation of milk.

In Russia, projects for 50, 300, 1000, 1500 kg of product per shift have been developed and are being used by entrepreneurs.

Most often, the raw material is cow's milk of the highest, and in some cases I grade, which is filtered and cooled to a temperature of 4 degrees immediately after milking. Reception at the cheese factory begins with a check of orgoleptic indicators. These include color, smell, texture, taste. After that, they are cleaned, cooled, separated and normalized in terms of fat content and protein. Then it is left to ripen, since only the ripened coagulates well when rennet is added.

Depending on the technological process milk is pasteurized. At the same time, all gases and air are removed, and its coagulability improves up to 20%. After pasteurization, they are cooled and placed in special containers, the so-called cheese producers.. Here, a certain temperature of the raw material is maintained and all the necessary components are added. Among them are starter cultures, rennet, calcium chloride.

As a result of the reactions, a clot is obtained, which is cut, crushed, whey is taken and the cheese grain is kneaded.. at the end, a dried, compressed, rounded cheese grain is obtained.

Cheese shaping

Formation can be done in two ways:

  1. From the reservoir under a layer of whey using molding machines
  2. An embankment of cheese grains using special equipment.

In order to remove the remnants of whey and compaction, pressing is carried out. Here, too, there are features. You can use self-pressing or apply external pressure. It depends on the technology.

An important stage is salting, carried out in special pools, during which taste accents are given, microbiological and enzymatic processes are regulated.

The final stage is the placement of cheese heads in chambers with a special temperature and humidity regime. This is where maturation and storage takes place.

Depending on the type of cheese, the ripening time for soft cheese is up to 10 days, for hard cheese - several months.. Be sure to periodically rinse and dry the heads of cheese.

Making cheese at home

This low-calorie product can be prepared at home, but does not last long. To prepare it, you need to heat 5 liters of milk to 26 ° C. After adding 200 g of sourdough, then it must be covered and kept in a warm place for a day. Cut the curdled layer into centimeter cubes and place in a container that needs to be heated, stirring constantly, in a water bath to 40 ° C.

Bring the mass to the state you need (soft or hard). Then the product is washed with warm water in a colander lined with a cloth. Transfer the finished cheese to another container, adding cream and salt to taste. Cool down.

This delicious recipe homemade cheese suitable for treating family, guests. The production of 0.5 kg of such cheese at home will cost you 300 rubles. But this method is not suitable for organizing a cheese business, since it requires continuous technological conveyor production.

Blue cheese

There is a legend according to which a shepherd was grazing sheep on a mountainside, climbed into a nearby cave and fell asleep. And when he woke up, it was already evening, he drove the herd to the village. But I forgot my lunch. After some time, returning to the cave, he found the cheese left earlier. It was very unusual, covered with mold, with bizarre patterns. When the villagers saw this miracle, they decided to continue to leave the cheese in that cave in order to receive food from unusual pattern. So goes the story of the creation of Roquefort cheese.

When preparing blue cheeses today, mold spores are added to the cheese mass. Using long needles, channels are created through which the blue mold diverges during the ripening of the product.

Distinctive features of the technology of cheeses with mold - the use of high temperature pasteurization of milk (74-95 ° C with an exposure of 20-25 s); the introduction of high doses of bacterial starters (0.3-3%) into pasteurized milk, consisting mainly of strains of lactic acid and aroma-forming streptococci, and for certain types of cheeses - and lactic acid sticks; increased maturity and acidity of milk before curdling and obtaining a stronger clot; crushing the clot into large pieces (“Russian Camembert”, “Tea”, etc.); no second heating (except for homemade cheese); the production of fresh and ripening cheeses with the participation of lactic acid bacteria, as well as molds and microflora of cheese slime. Many cheeses of this group, in contrast to semi-hard ones, have a delicate, soft texture and an increased moisture content during the ripening period and in the finished product.

During the development of ripening cheeses in the first 2-3 days, a large amount of lactic acid accumulates in the cheese mass, which subsequently delays the development of lactic acid bacteria. Therefore, further accumulation of bacterial enzymes in the cheese mass by lactic acid microflora involved in the maturation of cheeses is possible only with a significant decrease in the acidity of the cheese mass under the influence of cultural molds and microflora of cheese slime developing on the surface of cheeses.

Features of microbiological processes occurring in such cheeses are due to the action of a milk-clotting enzyme and enzymes secreted by microorganisms. The main role in the maturation of cheese belongs to lactic acid bacteria, which constitute the main microflora of cheese. As a result of the vital activity of the milk microflora, not only the constituent parts of the cheese change, but also the reaction of the environment. As a result, conditions are created that are favorable for the development of another microflora that is involved in the maturation of soft cheeses - the microflora of cheese slime and some types of mold that develop on the surface or inside the cheese.

Developing on the surface of the cheese, the microflora decomposes the protein with the formation of alkaline products that penetrate the cheese and reduce the acidity of the cheese mass. With a decrease in acidity in cheese, conditions are created that are favorable for the development of lactic acid sticks and the action of proteolytic enzymes. Molds are involved in the maturation of these cheeses. Oidium lactis,P. caseicolum, P. camemberti and etc.

Oidium lactis- milk mold, the mycelium of which is a slightly branched, multicellular filament. It develops not only on the surface of the cheese, but also in depth with minimal air access. Milk mold develops well at a pH of 5.2, and with an increase in pH to 3, its growth almost stops. Milk mold decomposes lactic acid and quickly hydrolyzes milk fat, causing it to become rancid.

P. caseicolum- a necessary element of the microflora of the group snack cheese. It has white spores, and even the oldest colonies retain this original color to the end. On the surface of the cheese, this mold forms a thick white fluffy layer of mycelium, which penetrates into the surface layer. cheese dough, and together with it can be easily separated from the cheese. During development, it consumes lactic acid, as a result of which the acidity of the cheese mass decreases. It has proteolytic and lipolytic activity.

P. camemberti on the surface of the cheese forms a thin layer of mycelium, which grows so firmly that it cannot be separated from the cheese. Mycelium is stained White color, and the spores have a faint bluish or lead-gray tint, sometimes dark blue or blue-gray. The dark coloration of the spores spoils appearance cheese.

In the production of white dessert cheese "Russian Camembert", white molds are used, specially cultivated on the surface of cheeses. The mold that develops on the surface of cheeses, having a pH of 4.7 - 4.9, neutralizes the surface layer of the cheese with the products of its vital activity, which contributes to the breakdown of cheese mass proteins. Therefore, these cheeses ripen gradually from the rind to the center of the cheese. With the development of white mold, the cheese develops a specific mushroom flavor.

The ripening of cheeses begins with the mass in the tub. The conditions of milk coagulation and clot processing are aimed at obtaining fresh cheese mass with a developed lactic acid process, high moisture content and high acidity.

Is it possible to make cheese comparable to parmesan or mozzarella in Russia? Skeptics think not. It is impossible to make good cheese if the milk comes from cows that are fed silage. Will not work good cheese and reconstituted milk. In addition, there are a lot of nuances in the production of elite cheese. For example, parmesan is cooked only from April 1 to November 11. And few people want to wait 36 ​​months until it matures. And real Italian mozzarella is made from black buffalo milk ...

The history of the appearance of cheese in Russia

In Russia, the word "cheese" for a long time meant "cottage cheese", and the taste of real rennet cheese was only known to us under Peter I. The beginning of domestic cheesemaking was laid by the brother of the artist Vasily Vereshchagin, Nikolai. In 1866, he founded the first cheese factory in the Tver region. Since then, the technology has hardly changed. Acid or rennet is added to milk, causing it to curdle. From the clot, using various technological methods and aging periods, cheeses that are completely different in taste are obtained.

What is cheap cheese made from?

The easiest way to reduce the cost of cheese is to replace part of the milk fat with vegetable fat. This technology was invented about 15 years ago. Thanks to it, the ripening period of cheese is almost halved, and the shelf life, on the contrary, is increased. True, such a product cannot be called “cheese”. According to the Technical Regulations "On the Safety of Milk and Dairy Products", it can only be referred to as " cheese product". But on the label, in order not to scare off buyers, rarely anyone writes about vegetable fat.

How to calculate a fake?

This can only be done in a specialized laboratory. True, craftsmen claim that it is possible to reveal "vegetable" cheese if you leave it for a while on the kitchen table. The “correct” cheese will definitely dry out, and the “wrong” one will be covered with droplets of oil, it will “sweat”.

French paradox

The French, compared to the British, get sick less and live longer. This was usually explained as a love of red wine, but it's also about cheese!

✓ Germs vs germs

✓ More cheese - less sugar

Experts from Denmark and the UK, having studied the diet of 30,000 Europeans, came to the conclusion that eating cheese reduces the risk of type 2 by 12%. For a pronounced effect, it is enough to eat 55 g of this product per day.

✓ Uplifting

Cheese, like chocolate, improves mood because it contains the amino acid tryptophan, from which the joy hormone serotonin is formed.

The Dark Side of Cheese

Hard cheeses contain tyramine. In general, it is necessary, but in large quantities it can cause ....

Figures and facts

The fat content of hard cheeses is given in terms of dry matter. Since the cheese also contains water, its actual fat content is almost half the declared one. If on a piece of Russian it is written 45% , then in fact it contains about 25% fat.

Using a special device, British scientists determined the thickness of a slice of cheese for a sandwich, sufficient to fully experience the taste and smell of this exquisite product: 5 mm for cheshire cheese, 4.5 mm for cottage cheese and 2.8 mm for cheddar or other hard varieties.

Expert opinion

Tatyana ANOKHINA, head of the testing center HEAC "SOEKS" of the Chamber of Commerce and Industry of the Russian Federation.

“This cheese (Russian) is produced at low temperatures using acid-forming and aroma-forming streptococci as part of starter cultures, as well as lactic acid sticks such as L. casei, L. plantarum - this product owes its pleasant sourness and slit-like pattern.

Six samples have been tested in our laboratory Russian cheese. No toxic elements, antibiotics, pesticides, radionuclides, GMOs of plant origin were found in them. Nevertheless, one of the contestants, namely the cheese of the Russian young trade mark (TM) Savushkin, turned out to be not cheese at all, but a cheese product - vegetable fats were found in it. Moreover, the manufacturer hid this fact! Cheese TM Schonfeld was recognized as the best in terms of organoleptic properties (appearance, taste, smell, texture), silver was awarded to TM Prosto, and bronze went to TM Valio.