Description of rennet cheese, features of the production of this product, as well as a recipe for homemade cheese
Cheeses from this group make up the majority of cheeses produced. Based on weight and size, they are usually divided into large and small. Based on technology features and taste characteristics, they are divided into the following types.
Cheeses with a high second heating temperature
To produce these cheeses, milk of particularly high quality is used in terms of organoleptic properties, acidity, degree of purity and bacterial contamination. Cheeses of this type are produced mainly in areas with alpine meadows.
This group includes: Soviet, Swiss, Swiss block, Altai, Kuban, Ukrainian, Carpathian, Biysk, mountain, Moscow, amber and others.
— the use of bacterial starter cultures consisting of mesophilic and thermophilic lactic acid streptococci and lactic acid bacilli;
— the use of pure cultures of propionic acid bacteria and active propionic acid fermentation during the ripening of cheeses;
- the temperature of the second heating is from 47 to 58 o C, depending on the type of cheese and the ability of the grain to dehydrate;
reduced cheese humidity after pressing (from 38 to 42%);
a certain level of active acidity of the cheese mass at each stage of ripening:
5.50…5.80 – in cheese after pressing;
5.30...5.35 – in a three-day period;
5.50... 5.70 – in mature;
reduced content of table salt in cheeses (from 1.2 to 1.8%);
the use of several temperature regimes during the ripening process: 10...12 o C, 17...18 o C, 22...25 o C.
The process of their production is distinguished by fine grain production, high temperature of second heating, molding from a layer, pressing, and long ripening.
Swiss cheese They are produced mainly during the grazing period from milk, which must be clean and free from gas-forming bacteria. To increase the coagulability of fresh milk, add mature milk (10-15%), as well as a starter of lactic acid rods and propionic acid bacteria; these bacteria contribute to the formation of large, regularly shaped eyes and a typical pattern. These cheeses ripen for 6 months.
In appearance, Swiss cheese is a large, low cylinder weighing 50-100 kg. On the crust, strong and without wrinkles, prints of the serpyanka fabric in which the cheese was pressed are clearly visible. A dry grayish-white coating is allowed on the surface. The eyes are large, round or oval. The taste is sweetish (spicy) with a well-defined aroma of cheese.
Soviet cheese . The production technology was developed in Altai in 1932; it is prepared from pasteurized milk according to the Swiss preparation method. It has the shape of a rectangular bar. Weight from 11 to 18 kg. The ripening period is 4 months, but it has the best quality at 6-8 months of age. The taste is almost no different from Swiss.
Moscow cheese - a variety of Soviet. It has the shape of a tall cylinder coated with a yellow paraffin mixture. Head weight – 6-8 kg. Cheese drawing– the eyes are the same shape and size as the Soviet one, but more sparsely spaced.
Altai cheese It is a low cylinder, resembling a Swiss one of reduced size, and has a mass of 12-18 kg. He has smaller eyes. The smell and taste is close to Swiss. Maturing period is at least 4 months.
Kuban cheese refers to cheeses of a standardized cylindrical shape, designed for in-line production. Cheeses of this form are not divided into varieties. Close to Soviet. Large, sparse eyes with a diameter of 1.5 to 2 cm. The weight of the cylinder is up to 10 kg.
Biysky cheese It is a block with a square base and slightly convex side surfaces. Cheese weight from 8 to 11 kg.
Mountain cheese has the same shape as Biysk. Cheese weight from 7.5 to 9.0 kg.
Mountain grated cheeses used as a flavoring. These cheeses are ground into powder or crushed using a grater. They are produced in a standardized cylindrical shape weighing 8-10 kg. They have a pungent taste and smell, a dense, hard consistency. Almost impossible to cut with a knife.
This is the largest group of pressed products in terms of range and production volumes.cheesesAmong them are hard cheeses of the Dutch group (Kostroma, Poshekhonsky, Yaroslavl, etc.); cheeses with a high level of lactic acid fermentation (Russian, cheddar); cheeses ripened with the participation of lactic acid bacteria and surface mucus microflora (Latvian).
Group of Dutch type cheeses
This group includes: Kostroma (large and small), Dutch round, Dutch bar, Poshekhonsky, steppe, Yaroslavl, Yaroslavl unified, Estonian, Stanislavsky, Bukovinsky, Dniester, Uglich, northern, Susaninsky, etc.
The main factors determining the specific characteristics of cheeses in this group are the following:
- the use of bacterial starters consisting mainly of mesophilic (for certain species) and thermophilic lactic acid streptococci with the addition of Bulgarian bacillus in the production of Dniester and Susaninsky cheeses, Stanislavsky cheese - acidophilus bacillus, Estonian cheese - a biological product;
- the temperature of the second heating is from 36 to 42 o C, depending on the type of cheese and the ability of the grain to dehydrate;
— ensuring the humidity of the cheese after pressing is 43 to 48%;
— a certain level of active acidity of the cheese mass at each stage of ripening:
- 5.50...5.60 - in cheese after pressing;
- 5.20...5.25 - in a three-day period;
- 5.10... 5.40 - in maturity;
— moderate content of table salt in cheeses (from 1.5 to 2.5%), for certain types (Dniester, Susaninsky) reduced salt content;
- use of several temperature regimes during the ripening process: 10...12 o C, 14...16 o C, 10...12 o C.
Dutch cheese began to be manufactured in Russia in the 20s of the 19th century. Domestic technology is somewhat different from that adopted in Holland. The cheese is round in shape and is produced weighing 1.8-2.5 kg, “liliput” – 0.4-0.5 kg, large block cheese – 2.5-6 kg. It is considered mature at 2-2.5 months of age, “liliputian” - after 35 days, but when ripening up to 6-8 months, the taste becomes more pronounced and pungent; An indicator of good quality can be the formation of tears in the cheese. It appears in long-term aged cheese (more than 3-3.5 months). Cheese is distinguished not only by shape, but also by chemical indicators: round cheeses are produced with a fat content of at least 50% and a moisture content of no more than 43%, and block cheeses are produced with 45% fat and 44% moisture. The cheese rind is smooth, thin, yellow or red colored and waxed. Due to the low temperature of the second heating, the ripening of Dutch cheese occurs with the participation of lactic acid streptococci; As a result, small eyes of round, slightly flattened or angular shapes are formed. The cheese dough is plastic, slightly brittle when bent. Taste– clean, with some pungency and slight sourness.
Kostroma cheese – a low cylinder with a convex side surface and rounded edges, weighing 8.5-14.5 kg large and 3.5-7.5 kg small. In terms of technology and organoleptic characteristics, it is close to the Dutch one. Ripens in 2.5 months.
Yaroslavl cheese produced in the form of a tall cylinder weighing 2-3 kg, a standardized large cylinder weighing 8-10 kg and a standardized small cylinder weighing 4-6 kg. In terms of organoleptic and physico-chemical indicators it corresponds to the Dutch bar.
Steppe cheese produced in the form of rectangular bars with slightly convex side surfaces weighing 6.5-9.5 kg. The cheese has a sharper and saltier taste and a more delicate dough compared to Dutch cheese. The surface of the bar is waxed, but not painted.
Uglich cheese has the shape of a rectangular bar weighing 2.5-6 kg. The dough of this cheese is tender, elastic, slightly brittle with large oval or irregularly shaped eyes; the taste is slightly sour. Ripens in 2 months. The surface of the cheese is not painted, but waxed.
Poshekhonsky cheese has the shape of a low cylinder weighing 3.5-7.5 kg. The taste of the cheese is slightly sour, moderately cheesy. The pattern is formed from round or slightly flattened eyes. The consistency of the dough is plastic. Fat content in dry matter is 45%, moisture content is 40-42%, salt content is 1.5-2%. Ripens in 1.5 months.
Estonian cheese characterized by accelerated maturation. Released for sale at the age of 30 days. It has the shape of a tall cylinder weighing 2-3 kg. Taste– pronounced cheesy, slightly sour, a spicy aftertaste is allowed. The dough is tender, plastic, the eyes are round, reminiscent of an oval shape. Fat content in dry matter is at least 45%, moisture content is 44%, salt content is 1.8-2.5%.
The group of cheeses with a low second heating temperature includes low-fat cheeses: Lithuanian, Võrussky, Minsk, Baltic, Pärnu, etc. These cheeses are produced with a fat content in dry matter of 30%, and Baltic - 20%.
To improve the technological properties of milk, 20...30% of mature pasteurized milk and calcium chloride are added to it at the rate of 15...30 g of crystalline salt per 100 kg of raw materials. In the production of such cheeses, a starter or bacterial concentrate of mesophilic lactic acid streptococci is used.
Characteristic features of cheeses with reduced fat content are their increased humidity, which is achieved by setting larger grains and lowering the temperature of the second heating to 32...37 O With less drying of the cheese grain.
Lithuanian cheese. The distinctive features of the technology of this cheese are the following: the possibility of using a mixture of buttermilk and fresh cheese cream to normalize; production of cheese both from a regular mixture and after its ultrafiltration treatment; cheese production using whey proteins.
The ultrafiltration process is carried out at a temperature of (50±5) O From up to the mass fraction of dry substances in milk concentrate (13±0.5)%, including protein substances (5±0.5)%. The acidity of milk concentrate should be no more than 23 O T.
A starter of mesophilic lactic acid streptococci (from 0.2 to 0.5%) is added to the concentrate and subjected to ripening at a temperature of (10±2) O C for (12±2) hours. Before ripening, 0.04% calcium chloride is added to the concentrate in the form of a 40% solution. At least 50% of the milk concentrate processed into cheese must be subjected to ripening.
When using whey proteins, they are added to milk normalized for fat before pasteurization in an amount of 300 to 350 g (in terms of dry matter) per 100 kg of milk. The pasteurization temperature in this case is set at 74…76 O C. Before adding, whey proteins are diluted with water or milk in a ratio of 1:2, homogenized at a pressure of 75 to 150 MPa.
Lithuanian cheese is formed in two ways: from a layer or in bulk. Salt in brine for 2...4 days, partial salting in grain is allowed. Duration of ripening is 45 days.
Võrus cheese technology is close to Russian cheese. However, due to the reduced fat content of the cheese, the intensity of its taste is lower than that of Russian cheese. The duration of cheese ripening is 45 days.
Minsk cheese has the following distinctive features: fast processing of cheese grains (40...50 minutes without curdling); accelerated ripening due to the use of activated bacterial starter and streptococcal hydrolysate. Duration of ripening is 30 days.
Baltic cheese has the following distinctive features: the ability to use a mixture of buttermilk and fresh cheese cream to normalize. The cheese is partially salted in the grain and formed in bulk. Duration of ripening is 45 days.
Pärnu cheese is produced using activated bacterial starter and biological product (hydrolysate) using Estonian cheese technology.
Cheeses with a low second heating temperature
and high levels of lactic acid fermentation
A characteristic feature of this group of cheeses is the use in the production of milk of increased maturity and acidity, as well as an increased level of lactic acid process (Russian cheese) and additional ripening of the cheese mass before it is salted and molded (the process is called cheddarization). As a result of cheddarization, the cheese mass becomes soft, viscous, and separates into thin, leaf-like layers. The most famous cheeses belonging to this group are cheddar and Russian.
Cheddar – cheese of English origin. In Russia, cheddar is produced in Altai. It has the shape of a rectangular bar, its mass is 16-22 kg for a large one and 2.5-4.0 kg for a small one.The taste and smell are slightly sour, pronounced, typical for this cheese. The dough is plastic, tender, slightly spreadable. There is no picture. Contains no more than 44% moisture, no less than 50% fat, and 1.5-2.5% salt.
The cheese is made from cow's milk of a fairly high degree of maturity (acidity 21 O T). A feature of the production of cheese grains in the production of this cheese is the elimination of the processes of whey deoxidation, partial salting of the cheese grains, and the possibility of stepwise second heating.
Cheddarization is carried out after molding, keeping it under a layer of whey until the acidity reaches 25...27 O T and cutting into bars. Cheddarization of the cheese mass is carried out by maintaining its temperature (32...38 O C) quite a long time (molding, cheddaring, pressing): 1.5-2 hours. During this period, the acidity of the cheese mass reaches a pH value of 5.2-5.3. As a result of cheddarization, the consistency of the finished cheese mass becomes layered and fibrous, and when it is heated in water at a temperature of 95...98 O C acquires the ability to stretch into long threads.
Russian cheese produced in the form of a cylinder with slightly convex surfaces and rounded edges. The mass of the large cylinder is 11-13 kg, the small one - 4.7-11 kg. It has a thin, even crust without a subcortical layer; the surface is covered with an unpainted paraffin mixture; the taste and smell are pronounced cheesy, slightly sour; the dough is tender, plastic, the pattern consists of unevenly located eyes of irregular, angular and slit-like shape. Ripening period– 70 days; fat content not less than 50%, moisture– no more than 43%. It can also be produced without crust.
A feature of the technology of Russian cheese is the possibility of its production from milk concentrate obtained by ultrafiltration, the use of acid-forming and flavor-forming streptococci in the starter culture, as well as lactic acid rods such as L. casei, L. plantarum, which provide a sour taste and slit-like pattern specific to Russian cheese.
In addition, kneading the cheese grain during the second heating continues for up to 40-50 minutes to ensure the necessary drying of the grain, partial loss of its stickiness and increase the acidity of the cheese mass.
How to recognize cheese without rennet?
Rennin (chymosin) is an enzyme from the class of hydrolases that is produced in the gastric glands of mammals, including humans. In ruminants, it is produced by the glands of the abomasum (4th section of the stomach), hence one of its trivial names - rennet. Almost ALL cheeses are made using rennet. Typically, rennet is extracted from the stomachs of calves, kids or lambs.
Many beginning dairy vegetarians often do not know that not all cottage cheese and cheese can be eaten. The fact is that in the production of cheeses and sometimes cottage cheese Rennet, which is obtained from the stomachs of calves, can be used.
In order to obtain this enzyme, the calf is killed, so cheese made using animal rennet cannot be considered vegetarian, because. This product uses a kill product.
How is cheese made?
Cheese is made from dense, flaky particles that appear in milk as it matures. Thus, in order to make cheese, it is first necessary to separate the solids from the whey - this process is called milk curdling. Based on the type of milk coagulation, cheeses are divided into rennet and fermented milk cheeses.
Rennet cheeses
Rennet is often used to quickly separate the protein components of milk from whey. Rennet is a complex organic compound consisting of two components: chymosin And pepsin . In the process of making cheese, rennet acts as a catalyst for the curdling process of milk - in its presence, protein components are more actively separated from the whey.
The use of rennet is quite beneficial for the manufacturer. Judge for yourself: the process of rennet curdling milk is reduced to just a few minutes! In addition, rennet does not have any effect on the organoleptic qualities of the product - neither its color, nor smell, nor taste changes. There is no way to tell by appearance whether the cheese was made with or without rennet.
Some time after adding rennet, a dense clot is formed, which is thoroughly crushed. The whey is separated, in which there is a “cheese grain” evenly distributed by stirring.
A remarkable fact. By the way, if you stop production at this stage, you will get... cottage cheese. So industrially produced cottage cheese can easily be made using rennet.
When the grain reaches a certain percentage of moisture, it is time to shape the cheese - the grain is placed in a mold with holes (so that the whey can escape), pressed and sent to salt. The bars are kept in brine for up to 10 days, and then they are placed on shelves to ripen. They will have to spend 3 weeks here. And this is the minimum - some types of cheese “languish” for years. The cheeses are then sealed and sent for sale. Depending on what kind of cheese the cheesemaker wants to get in the end, the details of the technology, of course, may vary.
It would seem that we have a complete technological idyll - milk is curdled quickly and efficiently. True, rennet is quite expensive, but the amount needed for cheese production is small. True, we forgot one essential detail, which is often not remembered.
Where does rennet come from?
And he appears - no more no less - from the stomachs of newborn calves. Calves must be no older than a certain age and must be fed only mother's milk until slaughter. Rennet, a special secretion of a small calf, is necessary for it to better digest its mother’s milk. That is why it separates proteins from whey so efficiently and completely. That's why the process happens so quickly - like in the stomach of a newborn.
We have no irreplaceables
As it turns out, there is one and it is being used successfully.
There are microbiological substitutes for veal enzyme. Milk coagulation is also enhanced pepsin, microbial aspartyl proteinases and chymosin obtained by fermentation. All of them are widely used in European countries to produce a product beloved by many, but, unfortunately, they are much less popular among domestic manufacturers.
There are also vegetable substitutes for rennet - for example, fig juice, starter herb, but they are used extremely rarely.
What to do
You can, for example, prepare cheese and cottage cheese at home yourself - so you can be sure of the composition? But if there is no opportunity or desire to do this, you can find an ethical product on supermarket shelves.
How can you tell if rennet was used in making cheese? And again we go to study labels! Alas, this time the proud inscriptions “Only from natural ingredients”, as well as all kinds of “Eco” and “Bio” will not be able to give us confidence. After all, rennet is the most natural product.
Here are the lines in the composition that should alert the attentive consumer:
> Rennet extract – many manufacturers do not consider it necessary to hide the fact of its presence in the composition;
> Rennin ;
> Animal chymosin ;
> Kalase – natural rennet;
> Stabo-1290 – also an enzyme of animal origin (80% - beef pepsin, 20% - beef chymosin);
> Abomin - another name for rennet. It is sold in pharmacies and is often used by private sellers.
> Sweet milk cheese – this is the name of cheeses prepared using veal enzyme. If you see such an inscription on the front side of the package, you don’t have to study the back.
And so it is indicated in the composition of coagulators of non-animal origin, but they can be obtained through genetic engineering (GMO)!
>100% chymosin. As we have already mentioned, rennet consists of two components - chymosin and pepsin. The inscription on the package “100% chymosin” means that this means chymosin, isolated during the fermentation of a special mold (for example, Mukor Miehei, or Rhizomucor meihei, as well as Rhizomucor pusillus (formerly Mucor pusillus). Proteinases from Cryphonectria parasitica (formerly Endothia parasitica) are most suitable for cheeses with a high second heating temperature (for example, Swiss);
>Non-animal chymosin– the previous point can be displayed on the packaging using such an inscription;
>Microbiological enzyme;
>Mucopepsin(eng. mucorpepsin);
>Microbial rennin;
>Milase– microbial enzyme, a very good coagulant of microbial origin. Manufacturer: CSK food enrichment. Produced through the fermentation of Rhizomucor miehei (non-genetically modified mushrooms). Milase contains milk-clotting enzyme systems, which are specific proteases comparable in their amino acid composition to veal enzyme. No GM technologies are used in its production. It is an alternative to natural enzymes of animal origin and is used for the production of soft, semi-hard and hard cheeses. The organoleptic characteristics of cheeses at 100 days of age, in the production of which the Milase enzyme was used, are completely identical to cheeses made with natural rennet. The official representative of CSK food enrichment in Russia is the Pavlov Company;
But contrary to popular belief, the real Feta was and is produced using rennet - chymosin.
The old Feta recipe has been known for a long time and is as simple as a stick. Fresh milk was poured into a bag from the stomach of a goat, and sometimes resin from fig branches was added.
Now on the Russian market you can find, so-called Feta, produced mainly in Germany, Lithuania, France, and the Czech Republic. This product is not bad at all, but differs from the snow-white, first-class Greek Feta, made in the old fashioned way, which can still be found here and there in Greece, as “Dear Sir”, from “Sovereign Emperor”.
Whether natural chymosin is used in the production of these Fet or not is anyone’s guess. The indirect criterion here is price. Natural chymosin is extremely expensive and a kilogram of Feta rennet costs approximately $20 per kg. retail in Moscow. Feta made with a vegetable substitute for chymosin is significantly cheaper, although it is not a fact that the manufacturer, to make the taste and consistency similar, did not stuff it with any dubious additives, but that is a completely different conversation.
Rennin (chymosin)
An enzyme from the class of hydrolases, which is produced in the gastric glands of mammals, including humans. In ruminants, it is produced by the glands of the abomasum (4th section of the stomach), hence one of its trivial names - rennet extract . This is the first enzyme isolated chemically: the Danish scientist Christian Ditlev Ammentorp Hansen isolated it by saline extraction from the dried stomach of a calf (gold medal in 1874).
Use of renin in industry
Rennet extract is a traditional product for curdling milk, most used in cheese making.
Christian Hansen, who was the first to isolate rennin, founded the company in 1874 Chr-Hansen for the production of rennin; Currently it is one of the largest companies in the bioproducts market. According to other sources, the Italian Martino Clerici was the first to isolate rennin and create a company producing drugs based on it. This happened in 1873, the company still operates today. (CAGLIFICIO CLERICI).
The main source of natural rennin is ground stomachs of dairy calves, the age of such calves is usually no more than 10 days. At a later age, along with rennin, a significant amount of pepsin begins to be produced, which deteriorates the quality of the cheese.
Animal rennin substitutes
In Italy, in addition to rennet rennin, other enzymes produced by tonsils of calves and lambs, which gives a special piquant taste to Italian cheeses.
In the 1960s, strains of the fungi Mucor pusilus and Mucor miehei were isolated that synthesize suitable enzymes, but with less activity. Later, methods were developed for obtaining enzymes from Pseudomonas mixoides, Bacillus licheniformis, Edothea parasitica, etc.
Since the early 1990s for cheese production As a result of advances in genetic biotechnology, rennin produced by bacteria that have copies of the calf rennin gene began to be used.
Company Genencor International developed and launched a biotechnology product on the market Chymogen®, which has greater purity, potency and stability than natural rennin. It is reported that more than 60% of hard cheeses are produced using it.
Company Pfizer developed, and the company Chr-Hansen delivers the product to the market ChyMax® to replace natural rennin. This product is used, for example, in the production of Lambert cheese.
Cheese classification
1. Soft cheeses
Technology. Rennet or its vegetable substitute is mixed into the milk for fermentation and left for a certain time. Then they are placed in gauze bags or perforated vessels so that the serum can drain. They are not pressed or salted. They may be seasoned or unseasoned. These are the famous Riccota, Feta, Brynza, Mozzarella, Telemes, Manuri, Mizita, Antotiro, Kopanisti.
The following are produced in Russia:
>a. unaged: Smolensky Nemunas Pyatigorsky, Russian Camembert.
>b. aged: Adygei, Moale, Naroch, Klinkovsky, Lyubitelsky, Peasant, Ostankino, Creamy.
2. Pressed uncooked cheeses
Technology. The cheese mass fermented with chymosin is scooped out, crushed and laid out in appropriate forms, the whey is squeezed out, dried, removed from the mold, processed in brine, then kept in large perforated forms, turning and brushing from time to time. These are Pecorino, Edamer, Gouda, Reblochon, Cheddar, Cantal. In Russia, Russian is produced using this technology.
3. Pressed boiled cheeses
Technology. Heating milk to 33 C, adding chymosin, after fermentation, heating to 42 C for low-temperature, and up to 53 C for high-temperature (so-called roasting). These are Gruyere, Emmenthaler, Parmesan, Comte, Beaufort. The following are produced in Russia:
>a. from low-temperature ones: Dutch, Stepnoy, Kostroma, Yaroslavl, Uglich, Estonian, Bukovinian.
>b. Among the high-temperature ones: Soviet, Swiss, Emmental, Altai, Carpathian, Biysk, Mountain, Ukrainian.
4. Blue cheeses
Technology. These varieties are either pressed or fired. After thickening with chymosin and lactic acid bacteria, the cheese is salted and sprayed with a solution of a special fungus. These are Camembert, Brillat, Savarin or Brie.
5. Cheese with washed edges
Technology. When ripening, these cheeses are regularly washed with brine, allowing only red mold to develop on their surface. These are Epoisse, Maroi, Livaro, Munster, Remudu or Limburg (Between live Limburg cheese and golden pineapple. A.S. Pushkin)
6. Cheese with natural edges
Technology. These cheeses, after fermentation with chymosin and straining off the whey, are placed in a dry cellar to ripen. As a result, it turns out with wrinkled edges in which a bluish-gray mold fungus develops. These are Chabichoux du Poiteau, Saint Maur, Crottin de Chavignon.
7. Blue cheeses
Technology. This cheese is fermented at a temperature of strictly 30 C, strained under its own weight for two weeks, when the cheese reaches a dense consistency and stops falling apart, it is rubbed with salt, stuffed with fungus depending on the desired variety - Roquefort or Gorgozolla and placed in appropriate rooms, I hope. everyone remembers the legend... These are Stilton, Gorgozolla, Fourme d'Ambert, and Roquefort himself.
8. Pickled cheeses
Technology. Brine cheeses differ from other types of rennet cheeses in that they are salted, ripened and stored in concentrated brine. The range of pickled cheeses is quite diverse. Along with the widespread cheeses - Kobi, Ossetian, Georgian, Imeretian, table, Suluguni, feta cheese - many types of local (national) cheeses are produced. They are produced from pasteurized cow, sheep, goat, buffalo milk or mixtures thereof.
Types of pickled cheeses: Suluguni, Kobi, Ossetian, Imereti, Georgian, Table, Lori, Tushinsky, Chanakh, Armenian, Limansky, Brynza
9. Processed cheese
Technology. Melting of one or several types of pressed cheeses, with the addition of butter, cream, milk, and spices. This is Schabziger. Russia produces Druzhba, Volna and other good snacks.
conclusions
Rennet is used in the production of cheap cheeses, because in this case the production process is accelerated significantly and the cheese ripens faster. There is an alternative to rennet cheeses; vegetarian cheeses are fermented with a microbiological culture bred in the laboratory. In Germany, on the packaging of such cheeses they write: Milchsaeurebakterien, vegetarisches Lab.
All hard cheeses are made using rennet. But the rennet itself can be of either animal origin (pepsin) or non-animal (microbial).
Chymosin is also of animal origin. Therefore, the very name of the enzyme in the cheese - 100% chymosin - does not automatically mean that the cheese is vegetarian.
Rennets of non-animal origin (microbial) can be obtained through genetic engineering.
Summarizing the above, we note that any Absolutely any industrially produced cheese can be made using rennet.
Moreover. “Proper” cheese, be it soft or hard, cannot be made without rennet.
Thus, you can only buy cheese with rennet of microbial origin, not obtained through genetic engineering.
But in order to be absolutely sure that by an absurd accident you will not eat the waste products of the enzyme (rennet), you must either stop eating all the cheeses produced by the domestic and foreign industry and make them yourself. Or stop, as already suggested, bothering about this topic.
Just in case, here is a good recipe for homemade Adyghe cheese from one good girl. Tested many times. Min no.
Homemade Adyghe cheese recipe
First of all, take more milk. In better times I bought six liters. Remember! Good milk means good cheese, bad milk means the cheese will have no taste!
It is best to have a cauldron, but you can cook the cheese in an enamel pan.
The second is good acid whey. Usually in the Adyghe family it is kept from the previous preparation of cheese.
For the first time, you can use sour cream starter. But the more acidic the whey, the tastier the cheese will be.
When the milk begins to boil, begin to slowly pour the whey into it, do not pour it all at once, but a little at a time, gradually, starting from the sides of the pan, stirring, pouring a little into the middle. You will see the milk begin to curdle. Once the milk has curdled and separated from the whey, there is no need to keep the pan on the fire for a long time: the cheese will not be very juicy.
Place the curdled milk in a colander, squeeze and place in a special wicker basket.
Let the cheese imprint on the pattern of the basket on both sides: when it is ready, the pattern will outline the sides of the cheese very beautifully.
Place on a plate. Salt the cheese on both sides. Place a weight on top and keep it there throughout the day.
Pour the remaining green whey into a glass container and place in a warm place. Whey cannot be stored for a long time, so it is used to prepare the next batch of cheese.
Examples of vegetarian cheeses
Adygei is not a rennet cheese.
The following cheeses are also produced with rennet of microbial (non-animal) origin:
Fetaki cheese (in a blue pack); some Svalya cheeses; some Perekrestok cheeses (in particular, Maasdam).
Among Ukrainian cheeses it is not difficult to find vegetarian varieties: for example, the trademarks “Dobryan”, “Pyryatyn” and “Cheese Club” do not use rennet at all.
Cheese with lactic acid bacteria is produced by TM “Hercules” (“Health”, “Adygeisky”, “Brynza”). This also includes processed cheese TM “Romol”, as well as “Mozzarella” and “Ricotta Fresca” TM “Dobrynya”.
Among the imported products, the line of vegetarian cheeses is represented by the trademarks “Valio”, “Kaserei Champignon”, “President”, “Arla”, “Friendship”, “Akadia”, “Babybel”, “Dairyland”, “Kiri”, “Prestige”, "Galbani", "Hermis", etc.
Non-rennet cheese - "Umalaut". All soft cheeses are usually non-rennet cheeses - Camembert, Brie. Epiim cheeses are variants of “Estonian”, Edam, Gouda (sliced, in bags, not very expensive - 50 - 60 rubles for 150 - 200 g). The packaging says: "microbiological rennet".
The main thing is to carefully read the label and make sure that the product is made with the addition of a milk-clotting enzyme of microbial origin. However, this is not the only thing worth paying attention to: it is also important, for example, whether the manufacturer has replaced part of the milk fat with harmful palm fat.
It is best to check the ingredients of cheese on factory labels, rather than stickers provided by the supermarket itself (this information may often differ).
Cheese always requires a preliminary preparation of dense, flake-like particles. They can be obtained from when the raw materials go through the ripening stage. This explains the technological need to first separate the solid fraction from in order to obtain the desired raw material.
In professional cheese-making terminology, this process is called curdling. Depending on what influenced the acceleration of the procedure, two types of product are distinguished. The first is the fermented milk category, where special microorganisms come first. In the second case, the main character is rennet.
Organic Helper
To quickly separate the protein components from the main milk liquid, experts use a special enzyme. From a chemical point of view, it is a complex compound of an organic type, which contains two components: pepsin and chymosin.
Both components help to obtain high-quality solid goodies, as they are considered a natural catalyst for curdling. And if initially this method was used only by private cheese factories or people who prefer to prepare everything at home, today factories are interested in this method. With its help, it is possible to reduce time costs, which has a beneficial effect on financial costs. At the same time, the finished product fully complies with the requirements that GOST insists on fulfilling. All organoleptic properties remain unchanged, which guarantees the preservation of taste and aromatic characteristics. Non-professionals will not be able to distinguish two different versions of a cheese product by accurately telling which ones were affected by rennet.
After the unusual starter enters the prepared semi-finished product, it forms a dense clot that needs to be refined. This will separate the whey, which, when mixed evenly, will contain the cheese grain. If you leave the technical conditions at this level, then instead of cheese it is created.
Specialists at fermented milk factories figured out this feature long ago and now use it to produce curd mass without significant time and financial costs. And consumers don’t even know about it.
After the grain reaches the required moisture level, experts begin to give the mass a characteristic shape. To do this, the workpiece is transferred into a mold with holes for the free flow of whey. Then the semi-solid concentrate is pressed and salted.
The salting period varies from case to case, but usually never exceeds ten days. After completing the stage, the resulting bars are sent to storage so that the delicacy ripens there. This will take about three weeks.
But if we are talking about elite varieties that are created according to special recipes from private eminent cheese dairies, then one head can be aged for several years. After the desired condition has been achieved, the head is sealed and sent for subsequent sale.
Having become interested in an unusual method of cheese making, many amateurs begin to look for where to get the miracle helper and are surprised at its relatively high cost. But due to the fact that minimal consumption is provided here, the consumer still wins. You can purchase the ingredient at a pharmacy or in specialized stores.
Origin story
Historians have not yet found exact information about where the tradition of obtaining rennet product first came from. But there are plenty of legends about this.
The original component is isolated from the stomachs of newborn calves. Moreover, these must be animals that have not yet reached a certain age and, before receiving the enzyme, consumed only mother’s milk.
Not all farmers are ready to destroy domestic stock of livestock in order to obtain a precious component. And animal advocates are not asleep, believing that this is far from the most humane reason for killing calves.
So what is it and why is it possible to get a natural enzyme only in this way? Rennet secretion is inherent only in young cattle, which is secreted in the stomach of babies so that they can better digest the milk coming from their mother. This explains why the liquid is so easily separated into two main fractions in a matter of minutes.
Initially, the recipe for gourmet cheeses of this type provided for the use exclusively of a naturally occurring enzyme. But with the development of the food industry, people were able to find more humane approaches to obtain soft delicacies. Most often, pepsin is chosen for identical purposes, which is responsible for the coagulation of milk.
Sometimes the technology involves the addition of microbial aspartyl proteinases and chymosin, which are released through the fermentation phase. All this is readily used by many European factories, which support the idea of abandoning the old technique, which is far from the concept of humane.
In particularly rare cases, some manufacturers resort to herbal substitutes, which are:
- fig juice;
- starter grass.
These techniques are supported by vegetarian movements. At the same time, the aces warn that if the consumer wants to purchase a ready-made product, then the “Organic composition” or “Natural ingredients” labeling will not save him from eating rennet particles. In fact, it is also a natural component, so marketers do not seem to be deceiving a potential client.
To recognize the catch, you need to carefully read the full composition. Since today the range of these fermented milk products is quite wide, it will be quite easy to find a suitable option. To help with this, chemists have compiled a kind of summary with tips that deciphers the unclear ingredients listed on the label:
- Renin and animal chymosin indicate that same classical enzyme.
- Another natural filler.
- Stabo-1290. Element of animal origin.
- Abomin. The same enzyme that is easy to find at the pharmacy. It is actively used by people who know how to make cheese at home with a minimum of tools.
Experts also advise carefully reading the label, where there is a mention like “Sweet milk cheese.” This indicates that the product contains calf secretion.
There is a separate classification for coagulators with identical properties that are of non-animal origin. The most common substitute is pure chymosin, which is labeled as “100% chymosin.” This indicates that it was extracted in laboratory conditions during the fermentation of special moldy fungi. Most often this is:
- Mukor Miehei;
- Rhizomucor pusillus;
- Mucor pusillus.
If the instructions mention proteinase, then Cryphonectria parasitica was here. Its parts are suitable for a narrow range of cheese masses that have received an increased temperature for the second heating. A striking example of this are Swiss varieties.
Wide choice
Before you look for how to prepare the cheese you liked during the initial tasting, you need to decide which category it belongs to. This will allow you to understand how they differ and which option to give preference to, based on your existing skills.
Most often, factory preparation involves solid varieties. Creating them manually at home is quite problematic, if only because the aging lasts for about six months, or even more. Not all amateurs are able to provide deliciousness with conditions suitable for ripening. Separately, you will need to ensure that the pressure load on the head is really large. The result will be the following delicacies known to all gourmets:
It’s a little easier with semi-solid solutions, because they only take a couple of months to fully mature. Their distinctive feature is the presence of eyes - signature holes in the dense mass. Depending on the specific type, the format and size of the eyes will differ significantly. The most famous representatives of the camp are Emmental and.
For home cooking, preference is usually given to mild variations, the original recipe of which is quite easy to repeat. Moreover, each housewife independently decides what flavor to give to her masterpiece. The cook will also be able to decide whether to prepare the resulting dish immediately or to put it aside for aging for a couple of days. The most common representatives of the group are called and.
Another popular solution for copying are pickle offerings, which include:
They are distinguished by the addition of a new point to the technology, which requires the need to undergo salting for several days. This guarantees an appropriate aftertaste, as well as a brittle and layered structure. This kind of goat cheese can often be found among the stocks of enterprising villagers in most countries that were formerly part of the Soviet Union.
But it’s more difficult to reproduce processed delicacies without the appropriate equipment. Here you have to juggle not only cheese combinations, but also dosages:
- milk;
- oils;
Without some experience, it is difficult to do everything by eye in order to please your family with the pleasant consistency of the resulting product.
It is even more difficult to replicate the originals with mold. In some cases, amateur experiments can even turn out to be dangerous. To create them, only special food mold is used, which in minimal quantities has a positive effect on the digestive processes. But pregnant women and mothers during lactation should avoid such delicacies.
Cypriot recipe
Each nationality has its own signature cheese recipe, be it classic Russian or piquant Italian. Among the residents of Cyprus, it is called halloumi and is considered to be part of the rennet solutions.
To prepare it, you will need to strictly follow the established proportions:
- 5 liters of milk;
- 1 g calcium chloride;
- 0.5 g rennet;
- tea spoon ;
- dried tablespoon.
First, the milk is heated to a temperature of 32 degrees. If the milk turns out to be pasteurized, then calcium chloride is first added there, and then the enzyme. After this, the workpiece is left for 45 minutes to form a clot.
For control, a clean fracture test is performed. If the desired consistency is not achieved, leave the lump for another 15 minutes, after which the mixture is cut into equal 1.5 cm cubes and left for 10 minutes.
The clot is again sent to the fire, where it heats up slowly in 15 minutes to 38 degrees. First you need to stir very carefully, and then more intensively. Once the desired temperature is reached, you will need to stir the semi-finished product for another 20 minutes. Next, the mass is left for another 20 minutes, stirring at intervals of every 5 minutes.
At the stage of removing the whey, there is no need to pour it into the sink, as it will still be useful. The masses are placed in a mold with holes and pressed down by hand to start the self-pressing process.
After 15 minutes, turn the cheese over, leaving it in this position for another 15 minutes. While this is happening, you should have time to heat the serum to 95 degrees and place the workpiece in the hot liquid so that it does not touch the day.
Now you have to wait until the clot floats to the surface. Usually 40 minutes is enough. After this, the cheese is dipped in cold water for a couple of seconds, and then immediately placed on the board and flattened.
All that remains is to rub the deliciousness with salt and sprinkle the inside with mint. Residents of Cyprus fold the cheese into a crescent shape at this stage, but this is not entirely necessary. You can simply roll it up into a bar and then keep the treat in the refrigerator for three days for better soaking. Halloumi should be eaten after grilling or dry frying.
As a rule, enzyme preparations are used. They are catalysts for the milk coagulation process. One of these enzymes is rennet. It allows us to enjoy foods such as rennet cheeses. This enzyme is extracted from the stomachs of young calves that have not yet tasted any food other than mother's milk.
Hard rennet cheeses
First, let's talk about cheeses prepared at a low second heating temperature. Such products include Kostroma, Dutch, steppe, Yaroslavl and Uglich cheeses. They have a delicate sour taste and pleasant aroma. Due to their plastic consistency, they can be cut into thin slices. In fact, this is cheese in its classic form.
There are also rennet cheeses prepared using the cheddarization method. This refers to products such as mountain altai and cheddar. They don't have eyes. One cannot help but recall cheeses made at a high temperature of second heating. These include Altai, Swiss, Soviet, Moscow and Kuban cheeses. Their main differences are: a spicy, sweetish taste and a delicate aroma. These cheeses acquire these qualities due to long ripening, which lasts from 3 to 8 months. They will be an excellent option for lovers of unusual culinary experiments.
In addition, experts highlight cheese products with a soft crust. These are Latvian, Volga and Krasnodar cheeses. They are characterized by a mucous crust, which is formed as a result of the breakdown of proteins by bacteria. Therefore, these products have a slight ammonia smell and taste. The consistency of these cheeses is soft and spreadable. In this regard, such cheeses are usually wrapped in a thin layer of paper.
Soft rennet cheeses
This type of cheese is characterized by high humidity and a spreading consistency. These rennet cheeses ripen under the influence of mold and special bacteria. Experts divide them into 4 types.
First of all, it is worth remembering cheeses that go on sale without ripening; they are also called curd cheeses. This species is characterized by a white color and a sweetish taste. They are ideal for making casseroles. In addition, there is a soft type of cheese. There is mucus on their surface. In addition, they have a slightly spreading consistency, a pungent taste and a slightly ammonia-like odor.
A striking example of such cheese is Roquefort. It is easily recognized by its blue-green mold. It is first grown on bread, after which it is transferred to cheese. The more mold there is in Roquefort, the better quality it is. At the same time, it has a pungent aftertaste. We must not forget about pickled cheeses, ripening in a salt solution. They have a fairly strong salty taste, so these rennet cheeses should be soaked before use. The mentioned type includes feta cheese, suluguni and chapakh.
Both hard and soft cheeses are presented in a fairly wide range, so it is almost impossible to describe them in one article. However, the above-mentioned knowledge will help novice housewives continue to amaze others with original culinary ideas.
Soft cheeses, unlike other rennet cheeses, contain a large amount of soluble protein (up to 85%) and vitamins, which gives them even higher nutritional value. Soft cheeses have a wide flavor range - from pleasant lactic acid to pronounced cheesy with a slightly ammonia or mushroom flavor (Dorogobuzhsky, White Dessert) or hot peppery (Roquefort). All soft cheeses are produced only from pasteurized milk using pure cultures of bacterial starter cultures, microflora of cheese mucus and molds.
The technological process for the production of soft cheeses is aimed in such a way as to obtain cheeses with a delicate, soft consistency and specific taste.
Features of the soft cheese technology are: the use of mature milk with an acidity of 25 °T, longer milk coagulation than in the production of hard cheeses; placing large grains of cheese (sometimes the curd is not crushed); absence of second heating and forced pressing. Soft cheeses do not have a rind and the heads of the cheese are not marked. Cheeses have a high moisture content (50-65%) and salt (2.5-5%). Soft cheeses, depending on the method of obtaining the curd, are divided into rennet, rennet-acid and acid.
The quality of soft cheeses and their organoleptic characteristics are formed during ripening under the influence of enzymes of bacterial cultures. Based on general organoleptic characteristics and technology, soft cheeses are divided into five species subgroups:
1. Cheeses that ripen with the participation of lactic acid bacteria and cheese mucus microflora, which have a sharp, piquant, slightly ammonia-like taste and smell (Dorogobuzhsky, Kalininsky, Dorozhny, Pyatigorsky, Rambinas, etc.).
2. Cheeses that ripen with the participation of lactic acid bacteria, as well as microflora of cheese mucus and white mold developing on the surface of the cheese. Cheeses have a sharp, slightly ammonia taste with a mushroom flavor (Smolensky, Lyubitelsky mature, etc.).
3. Cheeses that ripen with the participation of lactic acid bacteria and white mold developing on the surface of the cheese. Cheeses have a sharp, slightly ammonia-like taste and smell, with a mushroom flavor (Russian Camembert, White Dessert, etc.).
4. Cheeses that ripen with the participation of lactic acid bacteria and greenish-blue mold developing in the cheese dough, which have a sharp, peppery taste and smell (Roquefort, Armenian Roquefort, etc.).
5. Fresh cheeses, produced with the participation of lactic acid bacteria without ripening, having a pure sour-milk taste and smell, with the taste of fillers (Lyubitelsky fresh, Naroch, Gelendzhik, Klinkovy, Adygei, Domashny, Creamy, etc.).
Dorogobuzh cheese has a mass fraction of fat in dry matter of 45%, moisture - no more than 47%, table salt no more than 2.5%. The cheese matures within 45 days. The ripening of Dorogobuzh cheese occurs with the participation of lactic acid bacteria and cheese mucus microflora, which mainly includes aerobic bacillus (Lbm. linens), yeast, micrococci, etc. For better development of mucus-forming bacteria, the surface of the cheese is wiped, the resulting mucus is evenly distributed over the surface. Mucus-forming microflora breaks down protein from the surface to form breakdown products that have alkaline properties. Neutralization of the cheese mass begins from the surface, so the ripening of the cheese from the outer layers gradually spreads deeper.
Mature cheese has a yellowish-brown surface; pungent, slightly ammonia-like taste and smell. The dough is soft, slightly spreadable, and oily. A compacted cheese dough with a size of no more than 1.5 cm in the center is allowed. The cheese has no pattern or has a small number of small, irregularly shaped eyes distributed throughout the dough. Dorogobuzh cheese is produced in the form of a large and small block weighing 0.5-0.7 kg and 0.15-0.20 kg, respectively. Before packaging, mature cheeses are dried, wrapped in parchment or foil, and labeled. Cheeses are placed in boxes with partitions in two rows in height, wrapped in paper. The cheese is stored at the enterprise for no more than 10 days. at a temperature of 2-8 °C.
Smolensk cheese refers to cheeses that ripen with the participation of lactic acid bacteria, microflora of cheese mucus and white mold. Cheese contains a mass fraction of fat in dry matter of 45%, moisture - no more than 47%, salt - no more than 2.5%; ripening duration is 45 days.
The peculiarity of Smolensk cheese technology is that after salting and drying, the cheeses are contaminated with white mold spores (Penic. candidum, Penic. album).
When ripened, the cheese acquires a sharp, slightly sour, ammonia-like taste and smell. The requirements for consistency and pattern are similar to Dorogobuzh cheese. Smolensk cheese has a smooth rind, without damage, covered with cheese mucilage from pale yellow to yellow-orange. The shape of the cheese is a low cylinder weighing 0.8-1.2 kg. The cheese is packaged in the same way as Dorogobuzhsky.
Cheese Russian Camembert is a representative of soft cheeses that have a sharp, slightly ammonia-like taste and smell, with a mushroom flavor. The cheese is ripened with the participation of a bacterial ferment of lactic acid streptococci, an enzyme preparation and a Penic white mold culture. candidum For 7-8 days. When the cheese matures, it has white mold mycelium on its surface. Russian Camembert has a mass fraction of fat of at least 60%, moisture - no more than 50%, salt - 1.5-2.5%. Ripening ends on the 7-12th day, after which the cylinder of cheese is cut into two halves, wrapped in foil and packed in two halves in cardboard boxes. The weight of the cheese in the package is 130-135 g. Boxes of cheese are placed in transport containers with a capacity of 6.5 kg. The product is cooled to 2-8 °C and sent to the retail chain no later than 2 days. from the moment of manufacture.
Russian Camembert cheese, White dessert cheese and other cheeses of this type differ in weight and packaging, mass fraction of fat and moisture. These cheeses have a clean, sour-milk taste and smell with a pronounced mushroom flavor. Cheeses do not have a pattern; small voids are allowed.
Roquefort cheese Previously produced from sheep's milk. Currently, it is obtained from cow's milk during ripening with lactic acid bacteria and the blue-green Penic mold. rogueforti developing inside the cheese dough. Roquefort cheese has a mass fraction of fat in dry matter of 50%, moisture - no more than 46%, salt - no more than 5%; ripening duration 2 months.
Mold spores are introduced into the milk at the same time as the starter. In 3-5 days. After salting, the cheese heads are pierced with needles for the rapid and uniform development of mold introduced into the cheese. Cheeses are ripened in a chamber with high relative air humidity of 92-95% at a temperature of 6-8 °C. The cheese ripening room provides a constant flow of fresh, cold air for better mold growth.
Penic mold. rogueforti, in addition to breaking down proteins, secretes lipase, under the influence of which the breakdown products of milk fat accumulate in the cheese. The resulting free volatile fatty acids react with ammonia and form a substance with a peppery taste. Roquefort cheese has a sharp, salty, peppery taste and a specific aroma. The consistency is delicate, oily, homogeneous, slightly crumbly. A small density of dough in the outer layer is allowed. At a distance of 1.5-3.0 cm from the side surface, blue-green mold should be distributed throughout the entire mass of cheese. The cheese is cylindrical in shape, weighing 2.0-3.5 kg. Packaging and labeling of Roquefort is carried out in the same way as Dorogobuzh and Smolensk.
Fresh cheeses have many types and varieties and are produced by rennet-acid or acid methods without ripening the cheese grain. Some fresh cheeses are made from curds obtained by the acid method. The range of fresh cheeses is constantly increasing, as these cheeses have good taste and high nutritional value. Low cost and simplified technology make it possible to produce them at any dairy plant.
Homemade cheese (“Cottage”). In the USA, this cheese is widely distributed under the name “Cottage”. Homemade cheese is produced with a mass fraction of fat in dry matter of 20%, moisture - 80%, table salt - no more than 1%. Homemade cheese is produced using the rennet-acid method from skim milk. After the formation of a clot, the cheese grain is placed and washed with water. The finished dried cheese grain is mixed with chilled cream with a fat content of 13-15%. Extra salt is pre-dissolved in cream. The finished cheese is packaged with a net weight of 200-500 g in cups and placed in boxes.
Homemade cheese is produced fatty and low-fat, the acidity of the finished product is 150 °T. The cheese has a pure fermented milk taste and smell and is a soft cheese mass with clearly visible grains covered with cream (for fatty cheese).
Amateur fresh cheese contains a mass fraction of fat in dry matter of 50%, moisture - no more than 54%, salt - no more than 2.5%. Cheese is sold at 2-3 days of age. After molding, self-pressing and salting, amateur cheese is dried for 2 days. Packaging and labeling are carried out in the same way as in the production of soft cheeses. The cheese has the shape of a low cylinder weighing 1-1.5 kg; soft, thin crust. The taste and smell of the cheese are fermented milk, slightly spicy. The consistency is delicate and homogeneous. The pattern of the cheese consists of small, irregularly shaped eyes; absence of eyes is allowed.
Adyghe cheese is the national dairy product of the Adyghe people. It is produced in two types: fresh and smoked.
Fresh cheese production is more common. In terms of technology and chemical composition, Adygei cheese is close to Lyubitelsky cheese. Adyghe cheese has a mass fraction of fat of 45%, moisture - no more than 60%, salt - no more than 2.0%. The cheese is sold at three days of age. The cheese is shaped like a low cylinder weighing 1.0-1.5 kg. If the cheese is produced using traditional technology, then its surface is wrinkled, with traces of twigs, since self-pressing occurs in wicker willow baskets. The surface of the cheese can be smooth. A rind without a thick subcortical layer, with yellow spots on the surface of the cheese. The taste and smell are clean, spicy, slightly sour, with a pronounced taste and smell of pasteurization. The consistency is moderately dense and delicate.
Cream cheeses produced using the technology used in the production of soft dietary cottage cheese. Pasteurized cream, milk powder, dry cream, rennet cheeses, food fillers and flavoring additives, and stabilizers are added to the resulting low-fat protein mass.
Cream cheeses are produced salted and unsalted. Creamy sweet or fruit cheese contains a mass fraction of fat of 40%, moisture - no more than 56; sugar - 14-15%; acidity of the finished product is 150 °T. The shelf life of such cheeses is 48 hours at a temperature not exceeding 5 °C.
The name of salted cream cheeses includes the name of the rennet cheese or spices that are used in their production. Yes, cheese
creamy Sovetsky has a mass fraction of fat 50%, moisture - no more than 60%, salt - 1.2%, the acidity of the product is 180 °T.
The shelf life of creamy salted cheeses is 72 hours at a temperature of 2-5 °C. Cream cheeses are packaged in polystyrene cups with a net weight of 125-250 g.
