Melted cheese.

It turns out to do processed cheese the manufacturer can use everything that, as they say, comes to hand: the standards for this product in our country are the most melted ...
Sausage cheese
One of Nabokov's literary heroes one morning decided to make a joke and fed his young lady a pate made from garbage garbage. She, not noticing anything, ate a sandwich with appetite. Perhaps you and I find ourselves in a similar situation, spreading store-bought processed cheese on bread.

Reference
Melted cheese - milk product, which is produced from cheeses for melting, rennet cheeses, cottage cheese, butter and other dairy products with the addition of spices and fillers by melting the cheese mass at a temperature of 75-95 ° C. Invented by the Swiss Walter Gerber in 1911.

Spoiled hard cheeses, cheese waste, cheese mass, flavors, palm oil, dyes and preservatives - all this is safely used as a raw material for our favorite processed cheese. Yes, at least knead sausage trimmings into it - it’s not forbidden! The manufacturer has the right to choose whether to work according to GOST or according to his own technical conditions.

Pay attention to the composition of processed cheeses - there are dyes, and flavors, and stabilizers, and all kinds of E. There is no need to expect benefits from such a product. And yet, is it possible to find high-quality processed cheese today?

Space quality?
“Unfortunately, processed cheese is traditionally made from cheese production waste,” says Aleksey Kovalkov, a nutritionist. But almost 50 years ago, the famous Druzhba cheese was developed specifically for the Soviet expedition to Mars. It was they who were supposed to have breakfast astronauts away from Earth. The flight did not take place, but the work of food technologists was not lost - the cheese was launched into mass production, and the inhabitants of the Land of Soviets fell in love with it very much. And all because it was made from high-quality and useful components. Today "Druzhba" is produced by several Russian factories. But a familiar name is no guarantee of quality. In any case, when buying processed cheese, carefully study the information on the package.

On a real cheese made from milk, it is written - "cheese". Manufacturers diluting milk vegetable oils and other additives, they write - "processed cheese product."

In addition, the composition of high-quality cheese should not contain anything other than salt-hard cheeses, skimmed milk powder, sour cream and salt melters (phosphates). “The longer and more complex the composition, the worse the product,” Pietro Mazza told AiF, italian cheese dressed, owner of a private cheese factory in the Tver region.

It is also worth giving preference to a product made according to GOST, and not according to TU. In GOST, the list of substances allowed for the production of processed cheese is quite short. And TUs only untie the hands of unscrupulous cheese makers.



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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 recipe for making delicious homemade cheese is suitable for treating family and 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. Has controversy white color, 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. The mycelium is colored white, 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. 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 proteins in the cheese mass. 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 a "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.

With the help of 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 of Russian cheese have been tested in our laboratory. 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, consistency), silver was awarded to TM Prosto, and bronze went to TM Valio.

CHEESE
a dairy product usually obtained from cottage cheese. Milk is a natural aqueous suspension of many substances, which coagulates when exposed to precipitating factors (heat, lactic acid and rennet) and is separated from the watery whey in the form of a curd mass, from which different ways and make cheese. Cow's milk is most widely used in cheesemaking, but cheese is also made from the milk of goats, sheep, horses, and reindeer. At the dawn of history, people invented cheese, probably as a food product with a long shelf life. Today, cheese is valued for its taste and nutritional qualities. Cheese made from whole milk is a high-calorie product with a rich content of proteins, calcium, vitamin A and B vitamins. The ratio of fats and proteins in it is very well balanced. Moreover, in mature cheese, i.e. aged for at least 20 days, there is absolutely no lactose left - milk sugar, which adversely affects the well-being of many people.
see also DAIRY INDUSTRY .
Cheese classification. Cheeses differ in hardness, degree of maturity and manufacturing technology (primarily by the type of microflora used). By hardness, they are divided into very hard, or grater (like Pecorino Romano and Parmesan), hard (like cheddar), semi-hard (like Munster) and soft (like Limburg or Camembert). More than 2000 types of cheeses are registered, but their number continues to grow. Cheese is usually named after the area where it was first made. Sometimes the same type of cheese has different names. For example, Emmental cheese (or Emmentaler, which was first made near Emmen in Switzerland), is called Swiss cheese in the United States. However, behind all the many names of cheeses, only about 25 of their main types are hidden. Cheeses are also divided into natural and processed. Natural ones are made directly from milk; they are of two types - fresh (they are also called young) and mature. Fresh cheese (such as homemade or cream cheese) is made from cottage cheese and is not aged after that. Cheese, which must mature in order to acquire its inherent structure and density, aroma and taste (for example, cheddar), is aged in storage at a certain temperature and humidity for a specified time, during which chemical and microbiological processes take place in the cheese dough. Processed cheeses are made from various combinations of natural cheeses that are ground, heated, and melted; the molten mass is mixed and various salts are added to it.
Unusual types of cheeses. In various parts of the world, many unusual cheeses. So, in France, cheeses are made from goat's and sheep's milk with a very peculiar taste and smell, the surfaces of which are painted in various colors. Cheese heads are made in the form of a bar, cone, cylinder, round cake, heart, etc. The USA also has its own original cheeses- brick, leaderkranz, monterey, etc. Queso d "Autin cheese is produced in Venezuela - a cylinder, the surface of which is coated with a mixture of cow's butter with ground coffee, black pepper and spices. In Mexico, they make queso enchilada cheese, the dough of which includes a sauce of hot red chili peppers. In Latin America, there are many similar cheeses with other names.
Cheese making. Cow's milk, from which most cheeses are made, contains 12-13% dry matter, the main component of which is the milk protein casein. Under the influence of precipitating factors, milk proteins, fats and almost all other liquid-insoluble components of milk stick together, forming a curd clot. At cheese-making enterprises, after pasteurization, as a rule, milk is poured into sourdough - a special bacterial culture that produces the amount of acid necessary for coagulation and prevents the reproduction of undesirable microorganisms. Then rennet is introduced into the milk, which speeds up the curdling process. Rennet is extracted mainly from the 4th section of the stomach of a slaughtered calf, and it is this enzyme that acts as a precipitating agent, contributing to the rapid formation of a clot.
Fresh cheeses. Fresh cheese is made from either skim milk (house cheese) or whole milk (cream cheese). Milk is curdled with lactic or some other acid. The main components of fresh cheese - water, fats, casein, mineral salts and milk sugar - are the same as in the cheese mass for mature cheeses, but there is more water in it and almost all of the casein is not converted, and there is little fat and milk in low-fat homemade cheese. Sahara. Typically, 45 kg of skimmed milk yields approximately 7 kg of low-fat cottage cheese. In the manufacture of ricotta cheese, made from whole milk, it curdles under the influence of acid and heat (when heated to 80 ° C); the resulting curd clot contains not only casein, but also quite a lot of albumin and globulin. As a result, from 45 kg of whole milk containing 3% fat, you can get 9-10 kg of cheese with a high moisture content. The production of fresh cheese is usually carried out in 7 stages. When producing, for example, homemade cheese, the following occurs: pasteurization of skimmed milk; introducing into it, together with lactic acid, microbiological cultures of Streptococcus lactis and S. citrovorus; whey heating up to 52°C; decantation of the liquid part of the serum; washing the cheese mass; the introduction of salt into the cheese mass; adding cream to it. cooking cheese- a kind of fresh cheese with a high moisture content - is produced from skimmed milk, like homemade cheese, but, unlike the latter, it is not heated during manufacture. Its dough is homogeneous, like that of cream cheese, but has a coarser grained appearance.
Mature cheeses. Cheeses to be matured are made from whole or partially skimmed milk. Usually, 45 kg of whole milk produces 4.5 kg of finished mature cheese. The initial stages in the development of mature cheeses are almost the same as for fresh cheeses; the main differences in the technology of their manufacture lie in the methods of curdling milk and introducing specific microflora into the cheese mass before or during the ripening stage. In order for young cheeses to mature, they are placed for a certain time in storage with controlled environmental parameters. So, some types of cheddar are aged from 9 to 22 months in a room with a temperature of 4 ° C and a relative humidity of 85%. All mature cheeses are made from milk curdled with rennet; at the same time, the cheese mass is more homogeneous, soft and tender than under the influence of lactic acid alone (as in the production of fresh cheeses, which have a characteristic sour-milk taste). During the production of cheddar, milk is heated to 32 ° C, then fermented milk is poured into it, and after 15-30 minutes rennet is introduced. Curdling occurs after another 30 minutes. The curd clot is crushed and heated again to 37 ° C. The resulting cheese grain is thoroughly and continuously mixed, separated from the whey and compacted. The compacted cheese mass is cut into blocks, which are sent to the vat for about two hours. During this time, whey is removed from the cheese mass, and due to the action of increasing concentration of lactic acid on casein, the cheese mass becomes even more homogeneous. Then the blocks are finely ground, this grinding is salted dry and heads are pressed from it. After pressing, the heads of young cheese are placed in storage for maturation, during which the cheese acquires the desired taste and texture.
Melted cheeses. These cheeses are made from natural rennet cheeses with appropriate taste properties, which are ground and heated in melting pots to a temperature of about 80 ° C. etc.), can also be added food colorings(for example, a red or yellow extract from the Bixa orellana plant), sodium chloride (common salt), cream, and water. Technological salts reduce the acidity of the melt and prevent the separation of fats and proteins; thanks to the interaction of the ions of these salts with the proteins of the cheese mass, the homogeneity of the cheese dough is ensured. A few minutes after the introduction of salts, the hot cheese melt is poured into molds that are sealed, or merges in a thin layer onto a moving canvas; then this cheese layer is cut into slices, which are packed. In terms of fat content and moisture content, processed cheese should not differ from the original natural one, and its taste properties are distributed evenly throughout the dough.
Historical information about cheese. Cheese appeared a very long time ago - around 5000 BC. It seems that it was first made in southwest Asia, in the mountain valleys of Iran, Iraq and Turkey. Most likely, the first cheese was soft and produced from goat milk. Then cheesemaking spread to the Mediterranean countries, where the Greeks traded mature white pickled cheese, transporting it in brine. Through the Romans, cheesemaking reached the limits of Western Europe.

MAIN TYPES OF CHEESE
American cheese. This name refers to natural cheddar produced in the USA. It is sometimes confused with processed cheese. Bel paese, a soft Italian cheese with a delicate sweetish taste. Blue (blue) matures with mold developing inside it; produced in the USA, Denmark, France and other countries. Its soft or crumbly dough is white to cream in color and contains particles of the bluish-green mold Penicillium. brie, french cheese, the maturation of which goes from the surface inward; it has a delicate buttery dough and a soft whitish crust of mold. Traditional brie in the form of large round loaves is made at several farms in the Brie district near Paris; modern types of brie are produced by many cheese factories in France. Brick (brick) is produced in the USA in the form of a brick-like bar with a tan crust, and its semi-hard dough is straw-colored. Gouda, a cheese of Dutch origin (now produced in many countries), comes in a variety of densities ranging from almost soft to hard; dough it good taste, like Edamese, but fatter. Gorgonzola, a northern Italian cheese streaked with bluish mold. Gruyère ("crane"), Swiss cheese, with its very pleasant and piquant taste resembles Emmental, but has a denser and less brittle dough with very small eyes. homemade cheese, sometimes called stewed curd, a soft, fresh cheese first made at home by rural people in Central Europe; now it is very popular in USA, Canada and UK. This cheese is made from skimmed milk, and its dough consists of many tender - small and large - curdled grains. Camembert is a soft cheese with a light yellowish dough and a white rind. In 1791, the technology of its production was improved by M. Arel from the Norman village of Camembert. Colby, a type of cheddar cheese, but with a softer and more delicate dough in texture and taste. Peasant cheese, a type of homemade cheese that was first made by the peasants of France; sometimes it is pressed into various shapes. Liedercrantz, a small, aromatic American cheese that ripens from the surface inwards; his birthplace is New York State. Limburg cheese, originally from Belgium; it has an almost soft buttery dough with a pungent taste and a very pungent smell. Mozzarella, an Italian cheese, is widely used in pizza and other Italian dishes; when heated, it stretches to incredible sizes. Monterey Jack, a high-moisture cheddar-type cheese, was first developed in Monterey, California, USA. Münster, a cheese that ripens from the surface inward, is usually salted in brine, and its shell turns orange; it resembles Limburg cheese, but not as spicy. Neuchâtel, a soft fresh cheese containing only 20% fat and made in the same way as cream cheese; his homeland is Neuchâtel-en-Bray (northern France). Parmesan is a very hard, dry cheese that matures for up to two years. This cheese of Italian origin has a sharp, slightly rancid taste; it is used in grated form as a seasoning for dishes from pasta including spaghetti. Pontlevec, a soft cheese that ripens from the surface inward, is produced in Normandy (France) in the form of small rectangular bars with a uniform dough of savory taste. Pordyusalu, a semi-soft cheese with delicate taste, was first made in France by the Trappist monks. Provolone, a hard Italian cheese produced in the form of a pear, sausage, ball, etc.; it is usually smoked. Ricotta, a soft, fresh Italian cheese, is made from lightly salted curdled milk. In some places it is made from sour whey and skimmed milk, and then dried to a state of grating cheese. Roquefort, a French cheese with bluish-green streaks of mold, is made only from sheep's milk. The cylinders of its cheese mass are filled with spores of the mold fungus Penicillium roqueforti, after which they are sent to mature for 6 months in natural caves near the village of Roquefort. Ripe cheese heads are packed in parchment and then wrapped in foil. Romano, a very hard, mature grated cheese, was first made in the area of ​​Rome (Italy). Cream cheese, fresh cheese with dough in the form of a homogeneous mass without releasing particles; fat content not less than 33%. Stilton, a soft blue-veined English cheese; first made in 1750; it is fatty and juicy, with a very piquant taste. Feta, a white pickled cheese (a type of brynza) of Greek origin, is now produced in large quantities in Denmark. Fontina, cheese from almost soft to hard texture, yellowish color, with a delicate piquant flavor and pleasant smell; is made in its homeland (in Italy) from sheep's milk, and in the USA - from cow's. Cheddar, a hard mature cheese, is the most consumed in the world; named after the village of Cheddar in the Somerset Valley in England, where it was first developed; differs in the plastic homogeneous test with color from white to orange. The necessary organoleptic properties of this cheese are achieved by repeatedly turning its heads in a vat during the primary stages of cheese processing, when a process called cheddaring takes place. Cheshire, sometimes referred to as Chester, is an English cheese similar in hardness to cheddar, but with a less firm and more crumbly dough that may be white but is usually a deep yellow. Swiss cheese- so called in the US emmental; in Europe and other parts of the world, it is any cheese of Swiss origin. Produced in the form of large bars with soft and elastic dough containing large eyes. The main characteristic features of high-quality emmental are its savory organoleptic properties. Edam, a mature cheese with a pleasant taste, has long been made in the Netherlands (near the city of Edam, near Amsterdam). It usually comes as spherical heads in a bright red shell; its dough is dense, elastic, with small round eyes. Emmental cheese, (originates from cheese from the Emmen Valley in Switzerland), is produced in the form of thick disks or large bars with a dense dough, dotted with large (average diameter 2.5 cm or more) eyes.
LITERATURE
Dilanyan Z. Kh. Cheese making. M., 1973 Begunov V.L. Cheese book. M., 1974

Collier Encyclopedia. - Open society. 2000 .

Synonyms:

See what "CHEESE" is in other dictionaries:

    cheese- cheese/ … Morphemic spelling dictionary

    CHEESE- one of the most complete and nutritious foods; contains in the edible part up to 32% fats, up to 26.8% proteins, up to 3% organic acids, up to 4.5% mineral salts, up to 2.5% table salt, vitamins A and group B. Protein substances of cheese in the process ... ... The Concise Encyclopedia of the Household

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 they make real cheese tofu, 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;
  • Long term home storage cheese product goes to the 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.