The cheese production technology

Krasnoyarsk State Agrarian University
Foreign Language Chair

Work paper

The cheese production technology

Fulfilled by student: Istratova.D.S
Group T-23
Checked by: Golovushina Y.A

Krasnoyarsk 2010

Content :

1. Introduction: the characteristic of cheese and short classification

2. Secrets of manufacture of cheese

3. The first step in сыроварении

3.1 Preparation of milk

3.2 Сurdling

4. Cheese reception

4.1 Cheese takes the form

4.2 Salt - for the aid to useful microflora and taste

5. Cheese maturing

6. Conclusion

1. Introduction – the characteristic of object of research and short classification.

Cheese – one of the most nutritious and high-calorie foodstuff. His nutritional value is caused by high concentration of fiber and fat, presence of irreplaceable amino acids, vitamins, salts of calcium and the phosphorus necessary for normal development of a human body. Cheese is useful to people of any age and especially for children.

In cheese contains from 18 to 25 % of fiber, and his considerable part is in the soluble form, therefore is well acquired by an organism. In solid of many kinds of cheeses 45-55 % of fat, from 1,5 to 3,5 % of mineral salts contain. Caloric content of cheese fluctuates from 2500 to 4500 calories. The maintenance of vitamins in mature cheeses (in 100г cheese) makes mkg: vitamin A – 600-1300, В1 – 40-80, В2 – 300-900, РР – 20-40.

2. Secrets of manufacture of cheese

Ancient Roman agriculturist Lutsy Kolumella named founders of cheese magicians and wizards. Remarkable transformations which occur at cheese preparation.

Сыроделу it is not necessary to choose raw materials from which to make cheese, he uses only one kind of raw materials - milk, and receives tens kinds of the cheese, differing both taste and a consistence and drawing.

The person, is a lot of centuries back casually found out in a stomach of the killed calf the curtailed milk, for the first time has touched secrets сыроделия. Subsequently it was found out that one of four departments of a stomach of a calf or a lamb allocates abomasum - enzyme which curtails milk, decomposes fibers. This natural phenomenon, as well as others, people have placed of themselves in the service.

Now from сычугов prepare a preparation named rennet enzyme.

Long time was considered that introduction rennet enzyme in milk is main, if not the unique reason of his transformation into qualitatively new product. And only after the person has learnt a microcosm, the miracle role in creation of cheese of specific species of microorganisms - lactic bacteria has been revealed.

Opinion of scientists converge that these bacteria and their enzymes influence the main thing on process of manufacture of cheese lasting many days. And at the same time to researchers all new parties influence rennet enzyme open, the role of enzymes of the milk, their actions interconnected with lactic bacteria comes to light.

3. The first step in cheese cooking

3.1 Preparation of milk

On сыродельном factory the tank with an inscription "Milk" which has just arrived, first of all is met by the laboratorian, he selects tests of milk for definition of his taste and a smell, a consistence, temperatures, acidities, cleanliness, fat contents etc. Periodically on сыродельном factory define as degree of bacterial security of milk, structure of microflora being in her, his ability to be curtailed сычужным enzyme.

Happens so from milk, apparently, normal on basic indicators, difficultly, and sometimes not probably to develop good cheese if in him many harmful microorganisms or it is badly curtailed сычужным by enzyme.

For development of standard cheese on a chemical compound, milk normalise under the fat maintenance, preliminary having mixed from 15-20 % of mature milk for improvement of quality of cheese. Maturing of a part of milk spend at temperature 8-17 C, before acidity increase on 1 T. Zatem milk pasteurise at temperature 71-74 C with endurance 20-25С, and cool to temperature заквашивания. It creates conditions for the further normal ability to live of useful microflora - lactic bacteria. «Cheese-it the matured milk» - was written in 1937году by Englishman Edward Bjunard. The author in

this case supposes certain poetic licence, and is more exact, cheese is formed of dense particles which appear in milk in process of his maturing. This maturing fast to what speed from which fresh milk turns sour testifies. Сыроварение is a way of monitoring and change of process for the purpose of reception of the product capable to maturing instead of simple rotting.

3.2 Stvorazhivanie

In сыродельную a bath filled with milk bring ferment is a pleasant drink, moderately dense, with pure sour-milk taste and the aroma, reminding the sour cream, "filled" with lactic bacteria.

In ferment the quantity of lactic bacteria reaches hundreds millions in one ml. Having got to the favorable environment (warm milk), bacteria begin the main process сыродельного manufactures - lactic fermentation.

Following stage is entering into milk сычужно

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