Solid grades cheese: classification, production and useful properties. Cheeses alternate

10.05.2021

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To group semi-solid (stem, cutting) cheeses include the most massive and, mostly inexpensive varieties. The content of water in such cheese ranges from 50-70%, which is why they are comfortable to cut with a knife. Common technological feature semi-solid cheeses is a relatively shortage of aging (4-6 weeks) compared to . It provides low prices, high popularity and significant volumes of international trade in semi-solid varieties of cheese. These varieties account for the main volume of cheese imports to Russia.

Varieties of semi-solid cheeses

The semi-solid includes the absolute majority of all classic cheeses produced in our country: Russian, Yaroslavsky, Kostroma, Poshekhonsky, Dutch, Estonian, Lithuanian, Latvian, Imperial. In fact, they copy the manufacturing technology of popular Western grades of cheese - Edam, Gaud, Tilziter. It can be said that semi-solid cheeses are particularly popular in the Netherlands region - Germany. Sweet-stone cheese with low salt Masdam is highlighted. From the cheeses produced in the countries of the former USSR, in this category you can call the salas of the match, Athlete, Dvro-, King Arthur.

Technology for the production of semi-solid cheeses

Since most semi-solid cheeses come from the region of Northern Europe, the main raw material for them is a cow's milk. The scholation occurs due to enzymes and bacterial starters. For the separation of the liquid, the clutter is pressed, they are soaked in brine and sends a ripe for an average of 4-6 weeks, after which the cheese is ready for sale. A specific feature of some varieties of semi-solid cheeses is the presence of small voids in the cheese test, which are manifested in the form of holes (eyes) round, elongated or irregular shape. The shelf life of semi-solid cheeses is usually within one month.

Consumer properties of semi-solid cheeses

Semi-solid cheeses are distinguished by a specific "cheese" aroma and taste that differs from various varieties. It is described in the same terms as the taste of expensive wine: fruit, nutmeg, spicy, nut and so on. It is not connected with the real taste of cheese, but depends on the fantasy gourmet, although greens and seasonings really add to some cheeses. Additional severity will be adding salt, which also serves as a preservative. Although it is added, in principle, a bit (1.5-3%), but for patients with hypertension, it is still a bit too much. From semi-solid cheeses, we would recommend them Maasdamwhose salinity is lower.

Methods for the use of semi-solid cheeses

Semi-solid renewed cheeses are usually consumed in raw form - usually in the form of cutting, as part of sandwiches, sandwiches, sprinkled with grated pasta, fish, meat, poultry. However, it is often possible to meet semi-solid cheeses and in salads, such varieties are also widely used in the preparation of pizza and other baking.

Recipes with semi-solid cheese

Recipe of cheese croutons

Semi-solid cheese grate, add cream oil and grated garlic clove. All stirred and the mixture is put on small pieces of bread. After that, the bread decompose on the contrary and bake in the oven before the formation of a golden crust. The croutons are good in the form of a snack.

Recipe of cheese salad

Ingredients:

150g semi-solid cheese
1 carrot,
200g ham
4 welded boiled eggs,
two potatoes
two pickle cucumbers
250g mayonnaise,
salt,
pepper
greens to taste.

To rubbed cheese to add chopped ham, potatoes, carrots, eggs and salted cucumbers. Salad pepper, salt, add greens, fix with mayonnaise.

1 Factors forming and maintaining the quality of cheeses

The process of production of semi-solid cheese consists of the following stages and technological operations: ripening of milk and its preparation for coagulation, production and processing of a clot and cheese grain, self-resistance and pressing of cheese, cheese, cheese ripening.
Ripening of milk consists in exposure to it at a temperature of 10-12 ° C for 12-14 hours with the addition of or without adding the fritter of lactic acid bacteria. During maturation, the composition and properties of milk are changed, which have a positive effect on the coagulation of milk, the proxusa microflora is actively developing, which ensures normal processing of the bunch. At the same time, the selection of serum from grain is accelerated and the acidity increases energetically, the processes of production and ripening of cheese are accelerated. The maximum acidity of milk after ripening should not exceed 20 ° t.

Table 1 - Vitamins content in cheese

Vitamin content per 100 g of cheese (mg)	The daily need of the body (mg)	Impact on the body
Vitamin A - 0.2-0.3	1,5-2,5	Improves eyesight, protects the skin and mucous membranes, regulates growth processes, while disadvantage - dry skin, eye fatigue
Vitamin B2 - 0.4-0.5	2-2,5	Contributes to the production of energy in the body, takes part in the processes of tissue respiration, with deficiency - slowdown in development and growth
Vitamin B12 - 0.001	0,002-0,005	Takes part in metabolic processes, plays a large role in human life, eliminates anemia

Table 2 - Nutritional value in 100 g of cheese

Making additives. In pasteurized milk to increase its ability to coagulation in the presence of a rennet enzyme, a solution of calcium chloride is made. In the formulation of cheeses from milk, suspicious in an intestinal wand, is added to a salter in an amount of no more than 30 g per 100 liters of milk. Nitrates are cleaved by molecular oxygen and ensure its content in the medium in such an amount in which the intestinal wand is capable of converting milk sugar only into the final decay products - CO 2 and water without hydrogen formation. At the same time, the swelling of the cheeses at the initial stage of ripening is excluded.

Tining milk. To give a cheese dough with natural yellow coloring in winter, a water-soluble paint Annato from the seeds of the BIXA ORELLAH plant is added to the milk. The use of other dyeing substances in cheesecake is not allowed.

Milk coagulation. For the formation of a clock and its processing in the cheese industry, cheese baths and other baths are used, equipped with drive stirrers, which can move throughout the bath area. Water serves water to heat the milk or cheese mass in the bath shirt.
In the milk, which is in the bath, is introduced at a temperature of 33 ° C (the temperature of the first heating) of the yoke, specially selected according to the species composition of the lactic acid bacteria in relation to the cheese produced.
When developing renewed cheeses, milk rolls with a renewed enzyme and significantly less than pepsin.
The greatest coagulation is the enzyme contained in the stomachs (sicholi) of two-, three-week calves that fed exclusively with milk. It is most active in a weakly acidified medium (at pH 6-6.4) and entered into the milk after some time after it is brewing. The effect of the reaction of the rennet enzyme is accelerated by adding calcium salts into milk.
Pepsin is obtained from the stomachs of adult pigs, sheep, cows. It is also used to coagulate milk.
The essence of the coagulation of milk with a rennet enzyme. The study of the action of the rennet enzyme on the casein milk complex is devoted to a large number of studies, however, the chemistry of this process is revealed not yet completely.
One of the most scientifically based phosphoamidase theory, developed by P. F. Dyachenko. According to this theory, two main stages of the reaction of the renewed enzyme are distinguished. In the first stage - enzymatic - casein turns into paracasein; On the second coagulative - a clutch is formed from parakazeine.
Parakazein due to an increase in the amount of free hydroxyl groups of phosphoric acid exhibits increased sensitivity to calcium ions. Calcium as a bivalent element is connected simultaneously with two groups - it is forming calcium bridges between paracasein molecules. So at the coagulation stage, under the influence of calcium, there is aggregation of parakazeine particles with the formation of a parakhazin structural grid - a renewed bunch.
Parakazein compared with casein has reduced hydrophilicity and low solubility in the presence of calcium salts.
The formation of a bunch in milk occurs after 20 minutes after making a solution of the rennet enzyme. Then proceed to processing a clock.
Processing bunch. Circular treatment is necessary to remove serum and reduce the volume of bunch. Serum is accelerated by special techniques, as serum as it decreases its amount in the clock, it all slowly.
Treatment of the clot includes the following operations: crushing the bunch with mechanical knives, as a result of which raw grain is formed - soft protein lumps with a size of 3-4 mm and 5-6 mm; Mixing the cheese grain and the selection of seams selected; Second heating of cheese grain.
The second heating is the most effective factor in the cheese grain and regulating the moisture content in the cheese, begin it when the serum is almost not distinguished from the clock. For Dutch races, the temperature of the second heating should be 40-41 ° C, i.e., 8 ° C above the temperature of the first heating, at which milk coagulation was carried out. Heating is carried out by supplying hot water into a cheese bath shirt.
The use of a higher temperature of the second heating leads to excessive loss of moisture, slowing the biochemical processes in the cheese, obtaining a finished product with a coarse consistency, unselected weak fragrance.
After applying, the swarming in milk develops lactic acid fermentation, the lactic acid is continuously accumulated, serum pH decreases. The role of active acidity in the production of cheese is large: it serves as a guarantee of suppressing pathogens of unwanted microbiological processes in the raw mass, prevents the appearance of flavor defects, as well as the intake of heads at an early stage of ripening. In addition, with an increase in the concentration of lactic acid, the speed and the degree of synergy of the bunch, which is compressed and highlights moisture.
Cheese grain in the processing process acquires sufficient elasticity and tangible stickiness. During this period, the processing of cheese grain is completed and begin molding the heads.

Molding, pressing and cheese avenue.
Molding. Cheeses give a bars, cylindrice or spherical shape. There are two main ways of molding cheese heads: the first - from the reservoir, the second - pouring of the cheese grain in the form.
When molding from the reservoir, cheese grain is allowed to settle on the bottom of the bath and withstand 30-45 minutes. During this time, cheese grains are connected due to some stickiness and form enough connected formation. Its slightly subressive and cut into pieces-blanks, the value and the form of which depends on the type of cheese generated.
Slices of the formation for giving them a certain form are kept in metal forms. Cheese heads are marked, inserting casein or plastic numbers in the raw mass, denoting the date and number of the month of production of cheese, and then wrapped with mitskole napkins, sent in forms to pressing.
Currently, increasingly distributed in the development of both soft and some solid cheeses is molded by pouring heads. The cheese grain together with serum is poured into perforated shapes, in the walls of which there are fine holes for the flow of serum, and leave for self-resistance.

Pressing. Cheese for fixing the shape and combination of grains in solid monoliths is pressed on pneumatic or hydraulic presses with a constantly increasing load of up to 30-40 kg per 1 kg of cheese mass. The ends of the Mitkaless napkins, which are wrapped with cheese, are produced from metal forms, while pressing the capillaries of the tissue provide a quick serum outflow and pressed cheese has a well-dressed closed surface.
Embattle. Salt not only improves the taste of cheese, it is also a regulator of microbiological and biochemical processes occurring in it, affects the colloid-physical properties of the cheese mass, contributes to the formation of the crust.
In the crowd of cheese, salt comes slowly; In the center of solid cheese heads, it is found only on the 30th day after the embonimation, which is extremely important, since it does not prevent intensive development during this period of lactic acid bacteria.
There are several ways to a lounge. For solid and semi-solid cheeses, the basis of the embonimation in the brine is basic. Cheeses are placed on multi-storey shelf, which are lowered into pools with circulating brine of the table salt by a concentration of 18-19%. The entire process of the embarkation lasts 6-10 days depending on the mass of cheese: the larger the head, the longer the ambassador.
Under the action of a high concentration of salt in the surface layer, the cheese mass is compacted, and in the first days after the bodies on the heads, a dense crust is formed. This crust protects cheese from deformation when transporting from solo rooms to cellars for ripening.

Ripening cheese. The young uncooked cheese is tasteless and not fragrant, has a dense rubber consistency and is poorly absorbed.
The ripening of cheese is a combination of complex biochemical changes in component parts of the raw mass, as a result of which organoleptic properties are improved and the physiological value of the product increases.
The biochemical transformations occur in a strictly defined sequence, the decay products of the source substances, when interacting with each other, give secondary products that play a large role in the formation of the taste of cheese.
Care for cheese when ripening. In cellars for ripening, a favorable temperature and humidity regime creates a flow of enzymatic processes and preventing excessive drying of cheese.
For most solid and semi-solid cheeses, in the first month of ripening, a temperature of 13-15 ° C is set, it contributes to the development of a lactic acid process and the increase in the active acidity of the raw mass required to suppress foreign microflora and prevent the early intake of cheeses. Relative humidity in the basements during this period is 85-90%.
After the lactic acid fermentation is mainly completed, the cheeses are placed in basements with a temperature of 10-12 ° C and relative humidity of 80-85% for embedding. Here they are maintained before the onset of full maturity.
Duration of maturation depends on many reasons, the moisture content of the cheese mass after the press, the activity of the drug of the rennet enzyme and the bellged bacteria used should be considered. For various types of cheese, the duration of ripening ranges from 2 to 6 months, for quick-seating cheeses - 15 days ("creamy", "New-Russian").
In the process of maturation, special cheese care should be carried out: the heads are periodically deteriorating to remove aerobic microflora - mold and mucus that destroys the crust and adversely affecting some cheeses to the taste of some cheeses, and also periodically turn over that it is necessary to give the heads of the correct form (precipitation).
The most effective way of protection of peeling from damage, as well as reduced drying of cheese - cheese paraffinations. Cheeses are paraffinated at a time age when a thin dry crust is formed on the heads (with proper care). Too early paraffination with the application of paraffin mixture on a wet crust leads to the peeling of paraffin and the need for repeated paraffination.
In special paraffin-wax paraffiners, the alloy is heated to 150 ° C and the cheese head is lowered on a special holder to this mixture. At high temperatures, the viscosity of the mixture is minimal and a relatively thin most elastic layer of paraffin is formed on the heads.
Parafination can be replaced by packing cheese in polymeric films. When using polymer coatings, time-consuming cheese care is excluded, weight loss during the sink of the heads, losses due to drying of cheeses are significantly reduced.
For packaging, a combined film of polyethylene-cellophane ("Viscoten") and a Srans film is used. When using a film of any kind of cheese, packed under vacuum to prevent mold growth. The ends of the film polyethylene-cellophane seal with heat wake. When packaging in the film, the sarant end it after vacuuming is twisted with the node and clamp hermetically brackets. The cheese in the package is immersed in water heated to a temperature of 95 ° C, or heated in a special cabinet with infrared beams, while the film "seats" by 30-40% and tightly tightens the cheese head.

1.4 biochemical processes in maturation

Change of milk sugar. Under the action of lactic acid bacteria, milk sugar is converted into lactic acid. This process goes continuously from the moment of putting into the milk of the milk-eyed break, continues when molding, pressing and cheese alarium, as well as at the first stage of ripening.
Acid-forming and fragrant-forming bacteria are introduced into the starter. The aromatic-forming microflora serves as a source of such aromatic substances such as ethers, alcohols and some carbonyl compounds, as well as carbon dioxide, without which the formation of a normal drawing of cheese is impossible.
In the absence of ferromatizing microflora, as a rule, cheese is obtained without a picture, its consistency is also worse due to excessive high acidity. Fragrant-forming bacteria, transforming a part of the milk sugar into fermentation by-products, are regulators of the active acidity of the crude mass, reduce the yield of lactic acid.
For most renewed cheeses, the maximum increase in the number of bacteria (up to several billion in 1 g of cheese) is observed on the 7-10 day of ripening, but then the bacteria begin to die out and the amount of them sharply decreases. The dynamics of changes in the number of bacteria in the cheese is associated with the expenditure of the main food supply of them - milk sugar, the reserves of which are depleted in the first days of maturation, and after 14-15 days, milk sugar is not detected as part of the cheese, which entails cell death.
With an excessive high acidity of the crude mass, most calcium is released, free paracasein is formed, poorly swelling in water, so the structure of the cheese is not sufficiently connected, crumbling. The best consistency of cheese acquires in the case of the predominance of mono and diculcian salts, which takes place at the optimal acidity of the cheese mass.
Lamp fermentation prepares the soil for the subsequent conversion of protein substances.
Ferimental hydrolysis of parakazeine proceeds under conditions of weakly acidic reaction (optimum pH 6-6.5). In solid cheeses, for example, "Dutch", due to the presence of lactic acid, the active acidity is set in the range of 5.3-5.9, which is quite enough for successful proteolysis of the protein.
The death of lactic acid bacteria is also accompanied by the cells of the cells and the release of intracellular enzymes (endoopenses), which have the strongest proteolytic activity and wider specificity of the action compared to enzymes that distinguish bacteria in the lifetime period. Endoenimens of lactic acid bacteria and are carried out mainly proteolysis of milk protein.
Milk acid is partially converted into propionic acids and acetic acid, connects with calcium, forming lactates, and decomposes into simpler compounds; Active acidity is reduced.

Change of protein substances. In the formation of specific taste and fragrance of cheeses, changes that undergo protein substances are of paramount importance.
In the process of ripening parakazein decays to simpler nitrogenous connections.
Primary spree products, protein include peptons and partially polypeptides. These compounds, as well as simpler soluble in water. Peptides differ in molecular weight: high molecular weight, medium and low molecular weight. In the hydrolysis of peptides, amino acids are formed.
Depending on the conditions created in the crude mass, the process of proteolysis can flow with the preferabaciation of finite decay products (low molecular weight dipeptides, amino acids) and products that are formed during the transformation of amino acids in more simple substances. Such a condition is characteristic of pollen cheeses and corresponds to high organoleptic properties, in particular taste and aroma.
When ripening in cold basements or with a lack of proteolytic enzymes, the enzymatic breakdown of proteins is less deep and in the cheeses accumulate mainly primary hydrolysis products - peptones and high molecular weight peptides. Peptones and some high molecular weight peptides have a bitter taste, so cheese acquires a bitter taste of pepton character. The consistency of such cheese is dense, the fragrance is weak, which indicates incomplete maturation.
The enzymatic decay of parakazeine proceeds under the action of two factors - the rennet enzyme and enzymes of lactic acid bacteria, and enzymes of lactic acid bacteria (85%) have the predominant value.
If under the action of the enzyme of the Sichola parakazein disintegrates mainly with the formation of primary products - peptons and polypeptides, then the enzymes of lactic acid bacteria, especially endopherima, cause a more complete decay with the formation of final products - amino acids.
It is noted that in the process of maturation continuously increases the total content of free amino acids. Moreover, the content of some amino acids continuously increases, and the number of others from a certain point is constantly. The content of the amino acids of the third group increases at first, and then from a certain period begins to decrease, obviously, due to the decomposition of them or interaction with other substances and the formation of secondary products.
Amino acids in turn are resolved to simpler compounds.
Forming ammonia saturates cheese dough and gives him a spicy sharpness. The decarboxylation of amino acids proceeds with the cleavage of carbon dioxide.
Carbon dioxide participates in the formation of a drawing of cheese; When the amine accumulation of amines, the cheese mass acquires alkaline properties characteristic of pollen cheeses. As the accumulation of free amino acids accumulates, a specific sharp cheese taste increases.
The studies have established that in the ripe cheese contains volatile fatty acids, having a stronger taste and aroma - acetic, propionic.

Changing milk fat. In solid cheeses, fat in ripening changes slightly. Some accumulation of free fatty acids during this period occurs under the action of lipolytic enzymes.

Formation of drawing cheese
The drawing of cheese is a combination of eyes, in magnitude and distribution of which in the cheese test can be judged by the course of microbiological processes during the ripening period. The drawing of cheese is formed mainly due to accumulation in the raw mass of carbon dioxide and to a lesser degree - ammonia, since ammonia easily diffuses through the cheese mass and stands out in the surrounding space. The presence of a typical figure indicates that the ripening process is carried out correctly.
Figure formation goes in two stages. At the first stage, the isolation and dissolution of gas in the cheese dough to the saturation stage occur. The following portions of gas are pushing cheese grains and form cavities - eyes. Primary eyes are formed in small quantities, they are small.
The second stage lies in the formation of the pattern. If the gas accumulates slowly, then he has time to diffuse in already existing eyes, which are gradually increasing. In this case, in the finished cheese of the eyes a little, but they are quite large.
Gas in the case of an excessively intensive discharge, for example, in the development of intestinal sticks or ripening cheese in warm basements, does not have time to penetrate the existing eyes and begins to stand out at the place of education. As a result, a large amount of fine eyes appear in the cheese test and a mesh drawing of cheese is formed.

1.5 Falsification and identification of semi-solid cheeses

Identification signs of cheeses.
Cheeses are a high-protein and high-kinder product obtained by separating two components from dairy raw materials (protein and fat), molded, subjected to the process of maturation (due to the decomposition of protein substances).
The semi-solid cheeses are made of pasteurized milk by precipitation of proteins using a renewed enzyme, the subsequent separation of serum and molding the heads of the second heating and ripening of cheeses with the flow of amino acid deamination processes (ammonia selection without forming the eyes).
Consider the main types of falsification of cheeses encountered in the markets of Russia and used to deceive the buyer.

The assortment falsification of cheeses is often due to: substitutions of one type of cheese, with a higher fat content, other low-aluminous; Submenues of one grade of cheese others.
Assortment falsification refers to the substitution of the "Russian" cheese (refers to the Cheddar group, contains 50% fat for dry matter), which has higher consumer properties, on the "Kostroma" cheese or "Poshekhonsky" (belong to the Dutch group, contain only 45 % fat for dry matter).
Also, the assortment falsification includes the substitution of the "Dutch" round, having 50% fat on the "Dutch" bar, in which only 45% fat.
It is very easy to distinguish such a substitution. Cheeses with 50% fatness marked the octagon, and 45% fat cheeses are a quadrangle.

The qualitative falsification of semi-solid cheeses is achieved in the following ways: reducing fat content; increased water content; Substitution of milk proteins soy violation of the formulation of melted cheeses; violation of technological maturation modes; The introduction of preservatives and antibiotics.
Reduced fat content in cheese can only be obtained in the production process, preparing and adjusting the original milk to coagulation, as well as the increased water content in the cheese. These falsifications are formed at the first stages of the production of cheese.
Even more sophisticated falsification of cheeses is obtained by adding soy proteins, especially selected and obtained from genetically modified soybean. As a result, a milk-vegetable product is obtained by strong allergic reactions in patients with consumers.
From July 1, 1999, all products containing genetically modified raw materials should be sold only with special labeling. So requires the Resolution of the Chief State Sanitary Doctor. At the moment, the flow of gennomified products increases, and special marks are not specified on all products.
Thus, in the cheese falsification of soy proteins (isolates), it leads not only to the replacement of dairy proteins on vegetable, but also the introduction of transgenic proteins that causing people as already installed, allergic diseases.
The high-quality falsification also includes non-compliance with the technological regimes for the production of cheeses and, above all, the process of maturation. Very often can be seen on the market solid and semi-solid cheeses of accelerated maturation.
They can be distinguished by the following signs:
1. The eyes are formed throughout the volume of cheese, and not in the center like ripening properly, they are not smooth, and torn edges.

Information falsification of cheese is the deception of the consumer using inaccurate or distorted product information.
This type of falsification is carried out by distorting information in commodity accompanying documents, labeling and advertising. For example, if you hear that cheese has dietary, and even more therapeutic properties, then this is another fake information. After all, cheese is obtained by decomposing proteins, and the decomposition process has always been called rotting, and the rented product can not be dietary or therapeutic. But in the production of cheeses, since the decomposition process and flows under controlled conditions, a controlled product is obtained with certain properties, but in the final result of such a process, a rotten product is always obtained. And to call the product decomposition of proteins (rotting) by the dietary product - unacceptable.
With falsification of information about cheese, it is quite often distorted or indicated inaccurately the following data:

The bitter taste is the most frequent defect, especially in insufficiently matured, young cheeses, arises due to the accumulation of primary spree products of the protein (albumose and peptons), which are attached to young cheese bitter taste. Since peptonization is characteristic of all cheeses at an early stage of ripening, the presence of a bitter taste indicates a delay in maturation, which may be due to the low temperature in the raw storage. The defect is easy to correct the additional exposure of the cheese at a temperature of 15-17 ° C. This vice is also observed with a strong milk infection with mammococci, forming an enzyme close to renewed. In this case, milk must be pasteurized to kill microorganisms. Finally, the bitterness can be caused by a cooking salt with a large content of magnesian salts.
Salted taste - appears as a result of the development of oil-acid bacteria. With long-term storage, the cheese can acquire a rayful taste due to the oxidation of fat as a result of light and air on fat for fatty cheeses, especially soft. The only measure of combating this vice is a decrease in the basement temperature, in which the ripening of cheese occurs.
An acidic taste is inherent in young uncooked cheeses and appears due to low temperatures in the raw and their insufficient exposure.
Feed flavor - sharp smells of feed moving to milk, and from it in cheese. These feeds include: onions, garlic, wormwood, etc. The taste can also give spoiled silo and potatoes, low-quality bards and foom. The fight against these vices is to destroy weeds on meadows and pastures, in the preparation of high-quality feed and their proper storage.
The shabby taste and smell - this defect appears in semi-solid and hard cheeses when they infect their surface with aerobic microflora, in particular mucus. Due to the high proteolytic activity of the microflora, the mucus is formed by a large amount of ammonia, which, penetrating the cheese, gives a sharp taste and smell product. This vice appears with poor care of the cheese, high humidity, high moisture content in cheese, when rehydrated, which contributes to the formation of mucus.
Low-way taste is inactive starters, low maturation temperatures.
Empty taste - in cheeses that have been freezing.

Consistency defects:

Rough, solid consistency - possible in cheaps with a reduced moisture content after the press. With increasing moisture content, the cheese dough becomes more gentle and soft, with a decrease - more rough and dense. Moisture has an indirect effect on the state of the cheese dough. With a decrease in humidity, microbiological and biochemical processes are less intensively proceeded, and less water-soluble compounds accumulate in cheeses, which make cheese dough softer, "melting" in the mouth.
Rubber consistency - often accompanying solid and semi-solid cheeses, as it is associated with a lack of moisture in cheese. The reduced humidity and lack of milk sugar are the reason for the slow development of the lactic acid process. With a lack of lactic acid, the calcium associated with a protein occurs, as a result of which the crude dough is overly swelling and the consistency becomes unnecessarily connected, rubber.
Samokol (stitching consistency) - occurs during the excessive accumulation of lactic acid (with excessive maturity of milk), under the influence of which calcium is almost completely cleaving from paracasein. The formed free parakazeine is badly swelling in water, which leads to the formation of samokol.

Defects of the drawing of cheese:

Lack of eyes - a defect arises due to the weak development of lactic acid or propionic fermentation when the cheese excerpts in cold basements. The taste of such cheese is not pronounced enough. The aroma is weak. Most hard cheeses drawing formed by the right shape of the eyes serves as a sign of high quality.
Mesh pattern - a large number of fine eyes. This vice appears in the fresh cheese at the beginning of maturation, if strong gas formation occurs as a result of milk to the bacteria of the intestinal stick group. Gas (a mixture of carbon dioxide and hydrogen) quickly saturates the dough and, standing out, forms frequent and small pattern. In the future, the eyes do not increase, since the vital activity of the bacteria of the intestinal stick group quickly ceases, due to the increase in the acidity of the cheese mass.
The sponge pattern is characterized by the presence of large, close-based one to another eye. The vice appears in the cheese of 1.5-2 months of age as a result of oily fermentation. Plok meets mainly in large cheese, and, as a rule, it is preceded by a net drawing. Cheese with spongy pattern is often unfavorable, with a sweet fatty taste. If the cheese with the spongy pattern remains for a long time in a warm basement, it can settle, and then the gaps are formed. And, although such cheese is less attractive in appearance, the taste of it can be high. Sponge pattern sometimes goes into a torn pattern.
Ripped pattern - a thin fragile partition remains between the eyes: such cheese crumble when cutting.
Pumping cheese - cheese swollen, increased volume, inside the voids are formed. The intake at the beginning of maturation is caused by intestinal stick bacteria or yeast. Pumping in late period - the presence of oily acid bacteria.

Defects of the appearance:

Form defects are different. With improper care during the ripening period, the head can get an incorrect sediment, they are curved, floating, unscrewed. Cheeses are deformed under the action of their own severity, in most cases due to improper and negligent stacking.
Warring crust - is found in the form of wet softened areas in which mucus-forming and putrefactive bacteria develop, actively decomposing proteins. The defect refers to the category of progressive, in time penetrates into the depth of cheese and causes the formation of rotary wells. Also formed during the storage, if the cheeses are rarely turned over, the downstream peeled peel is easily loaded.
Cracks on the crust - with low relative humidity of the air or draft, cheeses dry and the crust is cracking them. This cheese with a solid crust is less common. Excessive moisture loss makes consistency with solid and coarse cheese. With a large number of small cracks, the vice is called "Geographic Card".
Pale (white, uneven) color - the cheese meets mostly in winter due to the absence or lack of pigments in milk. To give cheese, the best kind of dough tints.
Marble - This defect can be a consequence of an unequal painting of the test.
Microbiological defects:

Microorganisms can only be developed in the presence of a certain amount of moisture. Therefore, cheeses with a soft and damp crust are more affected by damage than with dry. Paraffin coating, if it does not have cracks, protects the crust well from microorganisms. The occurrence of mold is delayed already at relative humidity of the air below 82%. Air circulation is important. Indoor with stagnant air around the product creates areas with high humidity, which contributes to the development of microorganisms. Insiduous cheeses in the polymer film are sometimes infected with spores of mold and yeast, which in the storage process begin to develop intensively on the surface of the heads and under the film, in places of its damage or loose fit to the surface of the cheese.
Change color and taste - the presence of yeast and mold? 10 7 in 1 g of product.
The formation of golden pigment is the presence of staphylococcus.
Pumping, burned taste (to the thirtieth day of ripening) - the presence of BGPP\u003e 10 5 in 1 g of the product.
Possible taste in cheese cause psychrotrophic microorganisms, the presence of leukemic cells in milk.
Sophisticated taste and early swelling - the presence of oily acid bacteria.

2 mercharmal assessment of semi-solid cheese implemented in the Kaliningrad region

The technological scheme for the production of semi-solid cheeses is indicated in the appendix Figure 1.

Acceptance of milk
Acceptance rules according to GOST 13928-84, GOST R 52054-2003 Milk is accepted through the counters from the receiving office to the mass tanks. The quality of milk is determined in the prescribed manner: each batch of milk, intended for processing, is carefully stirred and the sample is taken from it to determine the taste, odor, acidity, density, mass fraction of fat and protein. The milk acceptance is to analyze documents accompanying the milk batch. Each party must be accompanied by a veterinary accompanying document in accordance with the regulatory legal acts of the Russian Federation.
Acceptance is subject to milk, purified (filtered) and cooled to a temperature of 4 ± 2? C for 2 hours after a milking, delivered for processing within 24 hours after cooling, taking into account the time of transportation.

Normalization, fuser and ripening of milk

Bact Fugging and Pasteurizatsi I Milk
The mixture is fed to a plate pasteurization-cooled installation, heated to 55-60 ° C and the buccaturize to the bacnoofuga. After that, the mixture arrives again to the installation and pasteurizes at a temperature of 73-75 ° C for 20-25 seconds. Cooled to the temperature of the fermentation (31-32 ° C) milk fall into the cheese boiler.

Preparation of milk to coagulation
In the dairy mixture introduce:

Mixture coagulation, clotting and cheese ze

Molding, self-resistance of the cheese mass
The cheese is formulated from the reservoir under the serum layer on the molding machine. The duration of the molding is 25 ± 5 minutes, the pressure is 1-1.5 kPa.
The reservoir cut into pieces of a certain shape and size and laid in forms. Self-pressure self-presses are carried out for 30 ± 5 minutes.

Pressing cheese

Ambly of cheese

Ripening cheese

Care for cheese during maturation is to provide the required temperature-humid and air exchange conditions, maintaining the surface of the cheese in the proper condition and implementation of measures aimed at reducing product losses during this period.
Choosing a way to care, take into account the features of cheese, mass fraction of moisture after pressing, condition of the surface, conditions of ripening, storage and implementation.

Cheese storage

Cheese stored at temperatures from -4 to 0? C and relative humidity 85-90% for 2 months or at temperatures from 0 to + 6? With and relative humidity 80-85%.
Cheese are stored at the manufacturer on the racks. The cheese laid in the container stored in the stacks with the laying of the rails every two or three rows of drawers or on pallets.
Storage of cheese together with other foods with a specific smell in one camera is not allowed. During the storage of cheese at the enterprise, the quality check of cheese is carried out every 30 days.
Packaging of cheese in the transport packaging and marking is produced in accordance with the requirements of existing technical conditions.
Tara and packaging material must meet the requirements of existing standards or technical conditions.

2.1 Requirements for the quality of semi-solid cheeses

Sampling method

Before sampling, the product identification is carried out, set uniformity of the party (the cheeses of one name, species, varieties, cooking produced at one factory, in a homogeneous container, decorated with one accompanying document).
Of each transport packaging unit included in the sample, one head is selected, a cheese loaf, or one unit of consumer container with products.
Speed \u200b\u200bsamples of cheese are selected from the two opposite sides of each cheese head included in the sample, the dipstick, introducing it to the depth of length. To evaluate organoleptic indicators, the selection of the point sample is carried out on one side of the cheese head. When selecting point samples of large solid and semi-solid renewed cheeses, having a form of a cylinder or bar, a dipstick is introduced from the end side closer to the center; In the selection of point samples of small solid and semi-solid renewed cheeses having a round shape, a dipstick is injected from the top of the head to the center. A cortical layer of about 1.5 cm long is separated from the filmed cheese columns, a portion of about 4.5 cm in length is placed in the dishes to compile the combined sample.
In the selection of samples of small solid and semi-solid cheeses having a form of a low cylinder, the dipstick is administered from a cylindrical surface, and having a form of a bar with a diagonal of the end. In both cases, the dipstick is introduced by retreating from one of the bases of the head of the cheese on 1/3 height. From the removal of the cheese columns, samples are separated by a length of 3 cm, which remove a cortical layer of 1 cm long. The part of a length of about 2 cm is subsequent behind the cortical layer is placed in the dishes to compile the combined sample.
The upper part of the columns with the cortical layer is returned to the previous place, and the surface of the cheese is poured into the molten polymer-paraffin alloy to cover the cheeses or weave the metal plate.
Speed \u200b\u200bsamples of solid and semi-solid reels are wiping through a small grater, mixed thoroughly, make up a combined sample, from which the sample is isolated for analysis of 50 g., They are thoroughly stirred thoroughly, constituting the combined mass of 50 g, which is intended for analysis.
Samples sent to the laboratory are equipped with a label and sampling act, seal or sealed. Before the start of the analysis of the sample should be stored at a temperature of from 0 to + 6 ° C. Sample analysis is carried out immediately after delivering them to the laboratory, but no later than 4 hours after their selection.
Upon receipt of unsatisfactory test results, at least one of the organoleptic and physicochemical indicators, it is re-analyzed by re-analyzing the double-volume volume of the combined sample from the products of the same party. The results of repeated analyzes apply to the entire batch.
The organoleptic estimate of the cheeses is carried out at a product temperature of +18 ... ± 2 ° C. First, inspection of the appearance of the head, the base or consumer container, the shape of the head, the condition of the crust, paraffin or polymer coating is estimated. Inspecting the cheese heads, pay attention to the correspondence of the cheese, detect damage, cracks, festers, wells, areas of damage to mold mushrooms. Paraffin coating strength is determined by light pressed on the surface of the cheese. The paraffin layer should be sufficiently thin, without spills and cracks, the cheeses that have lost the shape hit by mold and having cracks in a depth of 2-3 cm, are not allowed to implement.
The drawing of the cheese is checked along the impoverished column, then cut the head and inspect the surface of the section, determining the typical pattern for this species, the development of the cheese test, estimating the amount, shape and size of the eyes or their absence.
The color of the cheese test is installed when inspected of the removed cheese column on the dipstick or fresh surface of the head cut.
The consistency of the cheese is checked with a lung bending of the back of the cheese. The consistency of good cheese gentle, enough elastic or oily. The consistency defects include a solid, coarse, stitching or rugged consistency. When determining the taste and smell of cheese, pay attention to its purity, the absence of extraneous tastes, severity, degree of acute and typicality.

2.1.2 Requirements for organoleptic and physicochemical indicators of semi-solid cheese

According to organoleptic indicators, the cheese must comply with the requirements shown in Table 3.
Table 3 - Organoleptic Indicators of semi-solid cheeses

Name of the indicator	Indicator
Appearance	The peel is smooth, thin, without damage and a thick subcortical layer, coated with a special polymer-paraffin alloy or a combined composition, or a polymer film under vacuum, tightly adjacent to the surface of the cheese. The surface of the cheese is clean. In case of non-evil pressing on the surface of the cheese, pepulation prints are allowed
Taste and smell	Pronounced cheese with the presence of sharpness, spices and light source
Consistency	Dough gentle, plastic, slightly dense, slightly brittle on bending, uniform
Picture	In terms of the entire mass of cheese, the drawing is missing or consists of a round, oval, angular, sliding, sliding
Test color	From white to weakly yellow, uniform over the entire weight of cheese

A group of solid and semi-solid cheeses Organoleptic ESKI is assessed by 100-point system: taste and smell - 45; Consistency - 25; Figure - 10; Test color - 5; Appearance - 10; Packaging and marking - 5. Each indicator is given to the following number of points:
Table 4 - Organoleptic Cheese Indicators

Quality indicators	Palkal estimate
Taste and smell	45
Consistency	25
Picture	10
Test color	5
Appearance	10
Packaging and labeling	5

2.1.3 Requirements for microbiological indicators and safety indicators of semi-solid cheeses

According to the content of toxic elements, mycotoxins, antibiotics, pesticides and radionuclides, cheese must comply with the requirements of SanPiN 2.3.3.560 (index 6.2.6) specified in Table 5.
Table 5 - permissible content of toxic elements, mycotoxins, antibiotics, pesticides and radionuclides

Continued Table 5.

	Arsenic	0,3
	Cadmium	0,2
	Mercury	0,03
	Copper	10,0
	Zinc	50,0
Mycotoxins: Aflatoxin M 1			0,0005
Antibiotics *	Levomycitin	Not allowed		<0,01
	Tetracyclined group	Not allowed		<0,01 ед/г
	Streptomycin	Not allowed		<0,5 ед/г
	Penicillin	Not allowed		<0,01 ед/г
Pesticides.	Hexakhlorcyclohexane (?,?,? -Isomers)	1,25		In terms of fat
	DDT and its metabolites	1,0		In terms of fat
Radionuclides	Cesium - 137.	50
	Strontium - 90.	100
* When using chemical methods for determining the antibiotics of the tetracycline group, the recalculation of their actual content in the unit is carried out according to the activity of the standard

Table 6 - the content of microorganisms in cheeses

Cheese "Palanga"
The taste and smell of moderately expressed cheese, slightly sour, with the presence of light spice. The dough is gentle, plastic, homogeneous, on the context of the cheese has a drawing consisting of a round or oval shape, located all over the mass. The color of the dough from white to weakly yellow, homogeneous throughout the mass. The crust of the cheese is flat, without damage, without a thick subcortex layer coated with paraffin, polymer, combined coatings or polymer films. With non-evil pressing, pepulation prints on the surface of the cheese are allowed.

Cheese "EDAM"
The taste and smell of pronounced cheese with the presence of sharpness, spices and light source. Dough gentle, plastic, slightly dense, uniform. On the cut across the entire weight of the cheese, the drawing is absent or consists of eyes round, oval, angular or sliding form. The color of the dough from white to weakly yellow, homogeneous throughout the mass. The crust of the cheese is smooth, thin, without damage, without a thick subcortex layer, coated with a polymer-paraffin alloy, or a combined composition, or a polymer film under vacuum, tightly adjacent to the entire surface of the cheese. The surface of the cheese is clean. With non-evil pressing, pepulation prints on the surface of the cheese are allowed.

Cheese "Tilges"
The taste and smell of a pronounced cheese, slightly sour, is allowed to have a light spice. Elastic dough, homogeneous throughout the mass of cheese. On the cut, the cheese has a drawing consisting of chokes round or oval shape. The color of the dough from white to light yellow throughout the mass. The crust of the cheese is flat, thin, without damage and a thick subcortical layer coated with paraffin, polymer, combined coatings or polymer films.

Cheese "Dvro-"
The taste and smell expressed cheese, slightly sour. Elastic dough, homogeneous throughout the mass. On the section, the cheese has a drawing consisting of the eyes of an incorrect and angular shape, evenly located all over the mass. The color of the dough from white to light yellow throughout the mass. The crust of the cheese is flat, thin, without damage and a thick subcortical layer coated with paraffin, polymer, combined coatings or polymer films.

Table 7 - assortment, shape, size and weight of cheeses

Continuation of Table 7.

Quality indicators	As a result of the study	According to regulatory documentation
Appearance	Surface clean, smooth. There are minor cracks.	The surface of the cheese is flat, without damage, without a thick subcortex layer, coated with special paraffin, polymer, combined coatings or polymer films. An insignificant deformation of the cheese head and pepperprints on the surface is allowed (with non-evil pressing).	10
Taste and smell	Clean, siculs without extraneous tastes and smells	Weakly spent cheese, sour. Easy bitterness is allowed, weaklyormo	45
Consistency	The dough is moderately dense, slightly brittle, tiny	Dense, slightly brittle to bend

Picture	No drawing. On the cut there are eyes of a sliding and angular shape	The uneven pattern consisting of the eyes of an incorrect angular and sliding form, the absence of a picture is allowed.
Test color	The color is weakly yellow, homogeneous throughout the mass.	From white to weakly yellow. Homogeneous throughout the mass.	5
Packaging and labeling		Mounted in wood boxes, dense inseparable. It is allowed to lay cheese without partitions. Before laying in the transport packaging, cheeses are packaged in paper wrapping. It is allowed not to pack in paper wrapping packed in multi-layer packets or others. On each head, the cooking number and the date of development by smelting the special is indicated. Markirator, woven in the dough of plastic numbers. It is allowed to use a stamp with incommable paint, allowed by the statesana-epidevulus authorities	5

Table 9 - Study of the organoleptic indicators of the "Palanga" cheese

Taste and smell	Weakly pronounced flavor, slightly sour, there is a flavor aroma	moderately expressed cheese, slightly sour, with the presence of light spice.
Consistency	Tender, homogeneous slightly brittle.	Dough gentle, plastic, homogeneous	24
Picture	On the cut drawing, consisting of oval eyes.	On the section, the cheese has a drawing consisting of a round or oval shape, located all over the mass.	10
Test color		from white to weakly yellow, homogeneous throughout the mass.	3
Packaging and labeling	Cheeses are packed in multi-layer shrink bags, laid in wooden boxes lined with wrapping paper. The head shows the cooking number and the production date. The label shows all the necessary information.		5

Table 10 - Study of organoleptic indicators of "EDAM" cheese

Taste and smell	A sharp, salty, sour, without strangers.	pronounced cheese with the presence of sharpness, spices and light source.
Consistency	Uniform, plastic	Dough gentle, plastic homogeneous.	25
Picture	On the cut pattern, consisting of eyes angular shape.	On the cut across the entire weight of the cheese, the drawing is absent or consists of eyes round, oval, angular or sliding form.	10
Test color	White color, places with yellow shades, inhomogeneous throughout the mass.	The color of the dough from white to weakly yellow, homogeneous throughout the mass.	3
Packaging and labeling	Cheeses are packed in multi-layer shrink bags, laid in wooden boxes lined with wrapping paper. The head shows the cooking number and the production date. The label shows all the necessary information.		5

Table 11 - Study of organoleptic indicators of "Tilges" cheese

Taste and smell	The aroma is pronounced cheese, sour, without foreign odors.	pronounced cheese, slightly suicide, allowed easy spice
Consistency	Uniform, elastic	Elastic dough, homogeneous throughout the mass of cheese.	25
Picture	On the cut drawing consisting of a round shape.	On the cut, the cheese has a drawing consisting of chokes round or oval shape	10
Test color	The color is yellowish, homogeneous throughout the mass.	The color of the dough from white to light yellow throughout the mass.	5
Packaging and labeling	Cheeses are packed in multi-layer shrink bags, laid in wooden boxes lined with wrapping paper. The head shows the cooking number and the production date. The label shows all the necessary information.	Mounted in wood boxes, dense inseparable. It is allowed to lay cheese without partitions. Before laying in the transport packaging, cheeses are packaged in paper wrapping. It is allowed not to pack in paper wrapping packed in multi-layer packets or others. On each head, the cooking number and the date of development by smelting the special is indicated. Markirator, woven in the dough of plastic numbers. It is allowed to apply with a stamp of the incommable paint, allowed by the states of the state -phapide service	5

Table 12 - study of organoleptic indicators of "Dvro-" cheese

Continuation of table 12.

On the cut drawing, consisting of the eyes of an incorrect angular shape.	On the incision, the cheese has a drawing consisting of the eyes of an incorrect and angular shape, evenly located all over the mass
Test color	The color is light yellow, homogeneous throughout the mass.	The color of the dough from white to light yellow throughout the mass.	5
Packaging and labeling	Cheeses are packed in multi-layer shrink bags, laid in wooden boxes lined with wrapping paper. The head shows the cooking number and the production date. The label shows all the necessary information.	Mounted in wood boxes, dense inseparable. It is allowed to lay cheese without partitions. Before laying in the transport packaging, cheeses are packaged in paper wrapping. It is allowed not to pack in paper wrapping packed in multi-layer packets or others. On each head, the cooking number and the date of development by smelting the special is indicated. Markirator, woven in the dough of plastic numbers. It is allowed to apply with a stamp of the incommable paint, allowed by the states of the state -phapide service	5

Table 13 - Summary Table of Organoleptic Indicators


Appearance	10	10	8	10	10
Taste and smell	45	42	45	45	45
Consistency	19	24	25	25	25
Picture	10	10	10	10	10
Test color	5	3	3	5	5
Packaging and labeling	5	5	5	5	5
Final score	94	94	96	100	100

Determination of moisture in cheese
Devices: Electric furniture; Glass wide and low fuces; Technoochemical scales.
Progress.
1. BUBSU to pre-dry on an electric stove for 10 minutes, close, give cool and weigh.
2. On technochemical scales, it is evenly distributing on the bottom of the subsidiaries to the technochemical scales.
3. Put an open subscriber to an electrochetum with an asbesto net. Periodically, turn off the tile from the power grid to maintain a uniform temperature.
4. Drying is considered finished when the color of the awake will be from light yellow (mature cheese) to dark yellow (fresh cheese) and the formation of bubbles will stop. When drying, not allowing the burning, the appearance of even the lung haze and the smell of the burnt squirrel.
5. Elimension in the weight of the hitch, multiplied by 20, shows the moisture content in percent.

Table 14 - Results of determination of moisture content,%

* Cheese cooking number

Determination of fat content in cheese

Instruments and reagents: BUTEROMETER (ZhiROWER); Rubber stoppers; Pipettes by 10.77 ml; Dispensers on 1 and 10 ml; centrifuge; water sane with thermometer; a tripod for grains; sulfuric acid density 1.81-1.82; Isoamyl alcohol.
Progress.

Where the C-content of fat in the dry matter of cheese (%);
B - moisture content in cheese (%).

Table 15 - Results of determining fat content in dry matter,%

Determination of the amount of salt in cheese

Devices and reagents: Technochemical scales, metal fuques, electric splash, glass, pipette with 20 ml, Silver nitrogen solution, 10% solution of potassium chromium oxide.
Progress.

Where 5.85 is the coefficient of recalculation;
C \u003d 0.1 solution of nitric acid silver - molar concentration;
V - the volume of a solution of nitric acid silver, which went to titration

Table 16 - Results of determination of the amount of salt in cheese,%

The results of all measurements will be submitted to Table 17.
Table 17 - Table of physicochemical indicators of control cheeses

Moisture contents, %		Fat content in dry substance,%
as a result of measurements	on NTD, no more	as a result of measurements	on NTD, not less	as a result of measurements		on NTD.
"Lithuanian"	51,0	52,0	30,2	30,0	2,5		2,0-3,0
"Palanga"	43,6	44,0	44,7	45,0	1,7		1,5-2,0
"EDAM"	43,1	44,0	44,5	45,0	2,1

Cheese ... It is unlikely that someone has not tried it and does not know what it is. Cheese is a product prepared from milk by influencing it with milk excavating enzymes. It is so common that in almost every family it is consumed daily. There are varieties, soft grades, brine cheeses and recycled. Consider the main ones in more detail, including their composition. The recipes of many dishes use solid varieties. It is very popular with the population of our country. In most cases, the manufacture of solid grade cheese is to ensure milk with special enzymes obtained from the gastrointestinal tract of the cub, however, there are technologies for obtaining this product with milk-acid bacteria. The cheese of solid varieties according to the method of its production can be divided into two main groups: pressed boiled and unfinished. Classical representatives of the first are varieties of parmesan, Gruyer, Emmental, Beaufort and others. Cheese heads usually large sizes. They have light color and small holes. Representatives of the unfinished pressed group can serve as a variety such as Edamer, Gaduda, Mimolet, Cheddar. Also, the cheese of solid varieties can be classified by the fat content in the dry matter. It is most often found from forty-five, fifty and fifty five percentage of fat. Ripening them is usually more than six months. They have a spicy, slightly sweet taste and sophisticated fragrance. The longer the product matures, the more acute taste it acquires. The cheese market, in addition to listed groups, also includes semi-solid and semi-charts. They differ in moisture content in the skim mass - 53-63% for the first, and 61-68% for the second. Whereas in hard cheeses, these values \u200b\u200bare within about 49-60%. The fat content in a dry substance for semi-solid and semi-chart varieties ranges in the range of 10-60 percent. Cheese is a product having a high nutritional value. It is rich in proteins and fats, also contains minerals and vitamins. Since it is made of milk - the product of animal origin, then all valuables are absorbed by the human body almost completely. It is also famous for the high content of calcium and phosphorus, which makes it a useful product you need to any organism, especially childish. Cheese contains a large amount of vitamins, among them vitamin A, which is necessary for vision, growth and good skin condition, vitamin D necessary for growth. As well as indispensable vitamins of group B (in 1, in 12, in 2 and PP), which are involved in blood formation and other equally important processes. That is, calorie content depends on the content of fat in it. Thus, cheese is incredible however, the use of it in food should not be fanatical, since in its composition it has a table salt, and also contains a large amount of fat, which can cause cardiovascular diseases. The basis of the classification of cheeses is: type of main raw materials, the coagulation method of proteins and the microflora cheese industry. According to the type of main raw materials, the cheeses are divided into natural - generated from cow milk ("Poshekhonsky's cheeses", "Russian", "Kostroma", etc.), sheep (Rokfort cheese), goat, buffaline milk, and melted - main raw materials for which are natural cheeses. The method of coagulation of proteins gives specific features of cheese. Depending on the method of coagulation of proteins and manufacturing technology, cheese is divided into fermented, dairy and thermal acid. The main role in the formation of specific organoleptic properties of cheeses is played by the used microorganisms - mesophilic or thermophilic bacteria. They form enzymes, saving milk sugar, increase acidity, reduce the redox potential to a certain level, that is, they create conditions in which biochemical and microbiological processes in the product flow. In addition to lactic acid bacteria, other microorganisms that give specific properties of products are used in the production of various groups of cheeses. Depending on the composition of the microflora, the cheeses can be divided into groups: produced with the participation of only mesophilic lactic acid bacteria, using mesophilic and thermophilic lactic acid and propionic acid bacteria, using mold mushrooms, using surface mucus microflora, using bifidobacteria (or acidophilic sticks), without Direct participation of microorganisms (serum, creamy). Cheeses depending on the used dairy raw materials are made of normalized milk, skimmed milk, patchwork and serum. Also, cheeses are divided into the following basic classes: superhard, solid, semi-solid cheeses, soft cheeses, brine and melted cheeses, cheeses with mold and mucox. This classification is given in accordance with STB 2190. When classifying cheeses, the content of moisture and fat takes into account. Cheeses containing 45-50 fat in dry matter have the best taste properties. In recent years, in developed countries, much attention is paid to the problem of reducing fat content in cheese. A simple decrease in fat content causes deterioration of organoleptic indicators, and therefore, a decrease in the competitiveness of cheeses in the market. Ways to solve this problem - Modification of technology (increase in humidity of cheeses, the use of substitutes or fat imiters, change the composition of starters). Part of the fat milk can be replaced by vegetable fats, which reduces cholesterol content in cheese. Solid and semi-solid cheeses are the most popular in the Belarusian buyer. They are the most high-calorie, with high fatty and high calcium content. Recently, the range of such cheeses on the Belarusian counter was wider thanks to taste additives: nuts, cumin seeds, pepper, honey and even juices are added to the cheeses. Cheeses are digging, unusual nuances are made to the technology of their preparation. At the present time, the assortment of semi-solid cheeses is represented by such cheeses as - "Dutch round", "Goldy Bruckovaya", "Kostroma", "Estonian", "Poshekhonsky", "Russian", "Russian", "Northern", "Russian young", Minsk, "Rural", "Bukovinsky", manufactured from normalized pasteurized cow's milk and intended directly for eating, industrial processing and catering. All semi-solid cheeses These are low-temperature cheeses with a low heating temperature - this cheese is made at a temperature of the second heating from +35 ° C to +43 ° C. These cheeses belong to two types: Cheese type Dutch and Cheddar Cheese. Dutch type cheeses include: "Dutch" produce a spherical shape, "Dutch bar" are made in the form of rectangular bars, "Kostroma" is made in the form of a low cylinder, "Estonian" has the shape of a high cylinder, "Poshekhonsky" is produced in the form of a bar, "Russian »Released in the form of a cylinder," Northern "produced in the form of a rectangular bar," Minsk "produced in the form of a rectangular bar," rural "are produced in the form of a rectangular bar or low cylinder," Bukovinsky "is produced in the form of a rectangular bar. Cheddar cheeses include: "Russian" has the form of a low cylinder and "Russian young" has the form of a low cylinder [2, c. sixteen]. The range of cheese produced in Belarus has not undergone significant changes. The basis of it, as before, is the so-called semi-solid cheeses - 70-75%. In the Republic of Belarus, the main manufacturers of semi-solid cheeses are: OJSC Savushkin Product, Brest; JSC "Babushkin Kryanka", Mogilev; JSC Gormall Zavod No. 2, Minsk; OJSC Berrosovsky Chemale Plant, Bereza. It can be noted that the products of leading Belarusian manufacturers of semi-solid cheeses do not need a special presentation, as it is a guarantee of quality and can satisfy the taste of the most exquisite consumer. These manufacturers are known and loved not only in our country, but also far beyond our republic due to high quality its products and continuous improvement of the range that can satisfy the needs of any buyer. 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