Cheese production technology as a business. Cheese production technology "Russian

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Rennet varieties include Altai, mountain, Carpathian, Kuban, Soviet, Swiss, Biysk cheeses. It is known that in the production of most of these types of cheese, the temperature of the second heating is used, which is in the range from +47 ° C to +58 ° C.

If we approach the classification of cheeses in terms of the qualitative composition of the microflora, under the influence of which this or that type of cheese is formed, then all cheeses can be divided into 3 classes. Class 1 - rennet, class 2 - sour-milk, class 3 - processed cheeses. Swiss cheese belongs to the 1st class - rennet cheeses, and the 1st subclass - pressed cheeses with high-temperature processing of the cheese mass.

The rennet varieties of this class include Altai, mountain, Carpathian, Kuban, Soviet, Biysk cheeses. It is known that in the production of most of these types of cheese, the temperature of the second heating is used, which is in the range from +47 ° C to +58 ° C.

This technology is characterized by the use of bacterial starter cultures from lactococci, lactic acid thermophilic streptococci and rods. Propionic acid bacterial fermentation, which occurs during the ripening period, is provided by adding propionic acid microorganisms to a pure mixture.

Upon reaching the desired temperature, there is an intensive release of whey.

The lactic acid fermentation process is further accompanied by the development of thermophilic microflora and inhibition of lactococci. After passing through the press, under the influence of prolonged drying and high temperature of the second heating level, the cheese reaches a low humidity in the region of 38-42%. The lactic acid process is regulated by a special temperature regime of ripening, consisting of three thermal stages:

• +10…+12 °С.
• +17…+18 °С.
• +22…+25 °С.

Under the influence of the indicated factors, plus with a decrease in the content of table salt to 1.2-1.8%, typical features of these varieties are formed. They are characterized by a slightly sweet spicy taste and about the same smell. The consistency of this cheese is very plastic, large holes are round or oval.

The reason for the seasonality of the production of some cheeses, such as Swiss cheese, is the biological value of milk that varies according to the seasons.

Swiss cheese technology

Since milk intended for the production of Swiss cheese is subject to special requirements for the composition of milk, it is produced mainly during the period when dairy cattle are kept on pastures. In milk during the grazing period, the content of bound amino acids is 13% higher, and free amino acids are 41% higher than in milk obtained in spring.

The shape of the Swiss cheese is a low, convex cylinder, a typical shape of the Swiss cheese variety. Diameter -70-90 cm, height no more than 12-18 cm. The mass of a whole head varies from 50 to 100 kilograms. The taste and aroma are clean, slightly sweet and spicy, without the presence of foreign flavors and odors. The color of the dough is from white to slightly yellow.

The pattern consists of round and oval eyes, evenly spaced throughout the mass, their diameter is about 1.5 - 2.0 cm. The crust is strong, elastic, but thin. On a thin crust, a slight whitish coating is allowed.

The method of producing classic Swiss cheese assumes the presence of raw cheese milk, in which there are no gas-forming microorganisms, and a high degree of coagulation is maintained, as well as the ability to form a strong clot. Sufficient acidity of mature milk is 18-20 °T.

Currently, it is allowed to make Swiss cheese from pasteurized milk, provided that the milk meets all the requirements.

An important stage in the production of cheese is the preparation of milk for curdling, which will ensure the normal course of the technological process. It is allowed to add a small amount (0.1-0.3%) of a starter culture consisting of a pure culture of milk bacillus to fresh milk for cheese making. The bacteria contained in the sourdough must have the ability to accumulate amino acids, the content of which is characteristic of this type of cheese. Aroma-forming and propionic acid microorganisms are equally important. In the production of high-quality Swiss cheese, propionic acid microorganisms play a significant role, which contribute to the formation of large rounded eyes.

The process of curdling milk takes about 30 minutes at a temperature of + 33 ... 34 ° C. The resulting clot is cut with a lyre, the blades of which are distributed in 2 cm increments, for 2-3 minutes.

The next operation - setting the grain - is one of the most important moments of the technology and consists in cutting and crushing the grain by 2-4 mm without the presence of cheese dust. The operation is carried out for 15-20 minutes, after which the cheese grain is kneaded with whey, during which the speed must be maintained to prevent the grains from sticking together and settling to the bottom. Kneading contributes to the development of the lactic acid process, the hardening of cheese grains. The degree of maturity of milk directly affects the kneading time. Normal milk is kneaded for 30 to 40 minutes.

In the event that the milk is overripe, this kneading proceeds immediately to the second heating, bypassing the process of acid ripening.

Further dehydration takes place at the stage of the second temperature heating, which will take about 15-25 minutes, at a temperature of 55…58 °C. At the first stage of heating up to 45-50°C, the first change in the properties of cheese grain occurs - an increase in its stickiness and viscosity. When the temperature rises above 50°C, grain stickiness gradually decreases as protein dehydration increases. As a result, the cheese mass is dehydrated to a predetermined condition. However, kneading also takes place at the stage of the second heating, in order to acquire the necessary elasticity and hardness for the grain. The kneading following the second heating takes up to 40 minutes, if the milk was very fresh, then up to an hour.

The preparedness of the grain is of decisive importance for further steps in the preparation of Swiss cheese. Over-dried cheese grains do not stick together, and under-dried cheese grains stick together too quickly, which causes problems with the release of whey during the pressing process. The second heating is also heavily involved in the regulation of microbiological processes. With strong heating, a significant part of the microflora dies off. The greatest problems during this period are experienced by lactococci, and the temperature of +58 ° C is the maximum for their vital activity, similar difficulties arise in lactic acid bacilli and streptococcus bacteria. However, the number of lactococci prevails over other microorganisms during the entire time of cheese preparation.

If the production of Swiss cheese is small and a small amount of milk is used, then the cheese mass is poured together with whey into sickle bags through a dosing mechanism. The bags are stacked in cylindrical perforated hollow molds. This is the formation of the head in bulk. There is another way in which at the end of processing the cheese mass settles to the bottom, forming a layer. Moreover, as a result of mixing with circular movements of the whorl, the cheese mass settles, forming a cone-shaped elevation. The whole layer is taken out of the boiler with a sickle soaked in whey, and wrapped 2 times around a flexible steel ruler. Then they put a ruler under the layer, on the opposite side from themselves, and draw it along the bottom of the container, directing it towards themselves. We must try not to violate the integrity of the reservoir. Turning the layer or breaking it is reflected in the pattern and quality of the cheese. The cheese mass in a knotted sickle is removed from the boiler, kept for 30 seconds, so that the whey is glassed, and placed in a shell (form for Swiss cheese). The cheese mass gradually settles and fills the entire mold, then the knots are untied, the surface of the cheese is covered with it and pressing is started.

Swiss cheese is pressed using hydraulic, spring-screw, pneumatic and lever-screw presses. A gradual increase in pressure starts from 0.1 kgf / cm or 10 kPa, and reaches 0.5 kgf / cm or 50 kPa. Toward the end of pressing, the load is reduced to 0.2-0.3 kgf/cm or 20-30 kPa.

Pressing consists of 7-8 stages with certain intervals between them:

1. Interval of 7 minutes. After the initial pressing, you need to check the properties of the cheese mass with your palm. If individual curds do not come off the surface when rubbed, they are not sufficiently prepared and the pressing time should be increased. The pressing should be increased if the “rubbing” is too liquid and not sticky enough.

2. Interval of 30 minutes. The upper side of the mass at this stage must be "tapped" in order to detect whey pockets in the body of the cheese. If found, they should be pierced and excess fluid removed.

3. Hourly interval.

4. Interval of 1.5 hours.

Starting from the fifth stage, pressing takes place every three hours. Wet sickles are used in the first five pressings, dried, folded in several layers - in all the remaining ones. If it is necessary to speed up the release of whey, then the cheese is pressed using two layers of sickle.

At the final stage, the cheese is labeled, which indicates the date of manufacture and serial number. After that, the cheese is pressed again on the sides without the use of a sickle, and on top and bottom - using one layer.

The duration of the entire pressing process is from 10 to 14 hours. The temperature in the workshop should be about +20 °C, and you must always make sure that the cheese does not cool down during the cooking process, for which it is recommended to use wooden or plastic shells.

Sufficiently pressed cheese should have a straw yellow color, and possibly pale yellow spots. The shells are tightened in proportion to the process of curd mass compression, as a result of its pressing. In order to prevent the formation of cheese streaks, it is necessary to strictly observe the boundaries of the clearance between the shell and the pressing circle - no more than 6 mm at the beginning, and 2-3 mm at the end of the technological process. Minor sagging may still form, in which case they should be cut off. This is followed by weighing, after which you can start salting the cheese.

During the first 2-3 days, Swiss cheese is treated exclusively with dry salt, in order to avoid its deformation. Then placed in brine with a concentration of 22-25%. The salt room should maintain a temperature between +8 and +12 °C, with a relative humidity of just over 90%.

If the upper part of the cheese protrudes from the brine, then it is covered with salt. Cheeses should be turned daily. The whole salting process takes from 6 to 8 days, after which the cheese is left in the same room, but in drying cabinets for 3 days. The purpose of aging is to free the cheese from the brine on the surface of the cheese and to slow down the microbiological processes that take place inside the cheese head.

In the ripening chamber with a temperature of +10…12 °C and a humidity of 85-90%, the product stays for another 15 to 20 days. Every three days, the cheese is turned over here and sprinkled with salt mass on top.

In an intermediate chamber with a temperature of +16 to +18°C and a humidity of 85-90%, the cheese will stay for another one to two weeks. Then they are transported to the fermentation chamber, where the main process of fermentation and the formation of cheese eyes takes place. The room temperature gradually rises, which can be achieved by gradually moving the cheese heads from the bottom to the top shelves. The air temperature here fluctuates around 23 ± 2 ° C, humidity - 88-90%. Every day, the cheese must be turned over, washed and sprinkled with salt on top. After some time, the salt will dissolve, and droplets of brine will form on the top of the canvas, which must be distributed evenly over the entire diameter with a brush every 6 hours, in order to avoid the appearance of cheese ulcers.

When the temperature rises, the cheese disk may melt and settle a little; to prevent this undesirable situation, a special belt is used - a shell.

In the end, the cheese hardens, its edges are covered with a hard crust. Racks on which cheeses spend the entire ripening period should be washed and disinfected as often as possible. The cheese stays in the fermentation chamber from 20 days to 6 weeks, and then it enters the cellar or cool chamber with a temperature of +10 to +12 °C and a humidity of 90%. Here, the almost finished product is followed by the same care measures: turning every 3 days, washing, and salting the upper part.

Swiss cheese is considered ripe after six months, however, its quality improves significantly after 1 year. This period is due to the small number of bacteria contained in it.

In Altai and in some areas of the United States, such cheese is obtained from pasteurized milk.

Making swiss block cheese

There is another variety of this variety - Swiss block cheese.

It is made in the form of large rectangles, on average 40 kilograms each.

During maturation, the blocks are covered with a polymeric protective film. In the future, the cheese is packaged in rectangular blocks of various sizes.

The taste and smell of this cheese is characterized by a slightly sweetish tint. The consistency of the product is plastic, on the surface there are oval eyes.

Milk formula to be coagulated must have an acidity level of no more than 19 °T. The starter must consist of a combination of several types of microorganisms: mesophilic lactic acid bacilli (lactobacillus helveticus, Lactococcus lactis, lactobacillus plantarum), thermophilic lactic streptococci (Str. thermophilus) and propionic acid bacteria.

The leaven of lactic acid dactococci is 0.2-0.4%, thermophilic lactic acid - from 0.05 to 0.2%, thermophilic streptococcus - 0.3-0.6%.

Propionic acid bacteria and lbc. plantarum pass directly into milk at 32±2°C. Coagulation takes place within half an hour, and when a sufficient level of density is reached, the grain is cut and set for about 20 minutes. Grains after that should have a size of 4 to 6 mm. The acidity of whey should be measured in the range of 12 to 14 °T. During the cutting and setting of the grain, about a third of all whey is extracted from the amount of milk. Further, kneading occurs until the required elasticity is achieved. Knead the grain before the second heating should be from 20 minutes to 1 hour, if the lactic acid process proceeds normally.

During this interval, a slight increase in acidity is noticed, by about 1 °T. The second heating must take place at a temperature of 55 ±3 °C. The process is accompanied by constant intensive stirring, in order to avoid the formation of lumps. After kneading, grains ready for molding should have a size of 2 to 4 mm, and the acidity at the end of processing should be 14 ± 1 °T.

The grain is located under a layer of whey during the entire time of molding from the formation.

There are two different ways of pressing and forming, the choice of which depends on the equipment available in the production.

1. Forming the resulting curd mass into a single layer, pressing and cutting into smaller blocks. In this case, the cheese grain is pumped by a special pump into the press, pre-filled with whey. After loading, the surface of the grain is leveled, pressed with a lid and whey is removed. Within 20 minutes, the block is under the pressure of the lid, the field of which is pressed under pressure from 3.15 to 4.73 kPa. Pressing takes about 20 hours, after its completion, the layer is divided into blocks.

2. Forming the cheese mass immediately into blocks, followed by pressing. Here there is a redistribution of the flow of cheese grain with the help of a special device into prepared perforated tanks, under which there is a bottom of the press bath.

Following the removal of whey, self-pressing takes place under the lid for half an hour, after which the cheese goes into a state of pressing, during which it must be turned five times. The increase in pressure is gradual, from 9.81 to 60.93 kPa. In total, the process takes from 5 to 6 hours, after which the product must be kept in the molds for about 10 hours, and, after weighing, sent to the salt pool.

The moisture content of the sample pressed in this way is about 39%, the acidity is pH 5.6 - 5.4.

The ambassador block Swiss cheese takes place in 18% brine at a temperature of +10±2°C. This procedure takes from 2 to 6 days, depending on the percentage of moisture in the cheese after pressing. Then there is packaging in a special polymer film of various types. If the cheese ripens in containers, then ordinary packaging is used, when using racks - vacuum packaging in heat-treated bags. The packaged cheese ripens in the chamber for about a month at a temperature of +10…+14°C. In the fermentation chamber, the temperature of which is from +20 to +24 ° C, the cheese is about 20 days, but the period can be reduced if swelling appears on the body of the cheese. The end of maturation should take place at a temperature not lower than +5 and not higher than +10°C. At the same time, in all chambers, the condition of maintaining a relative humidity of no higher than 80% is observed. It is important to turn over the cheese at least twice a month, and, if necessary, repackage. In general, the ripening period of cheese takes 90 days.

Ripened cheese should have an optimal moisture content of about 37-38%. The optimal level of active acidity is 5.6±0.2 pH.

In the future, the cheese is poisoned for sale either in blocks of 35-40 kilograms, or packaged into bricks and slices.

Soviet cheese refers to pressed rennet cheeses with a high temperature for processing the cheese mass. The technology of this cheese was developed in 1932 by a group of VNIMI scientists led by prof. D.A.Grannikova with the participation of cheese makers of the Altai Territory.

The production of the Soviet variety of cheese takes place, as a rule, in the foothill regions of Altai, Krasnodar, Stavropol, as well as in Armenia and Georgia.

In shape, it is a rectangular beam 48-50 cm long, 18-20 cm wide, and reaches a height of 12-17 cm. The side surfaces are slightly convex, the edges are slightly streamlined in shape. The mass of one bar is from 12 to 16 kilograms.

The smell and taste of this variety is pronounced, slightly sweet. It is also characterized by plasticity and uniformity of mass. The structure is evenly covered with small round or oval eyes.

The principal feature is that the Soviet product is made only from pasteurized milk. Pasteurization is carried out on a plate pasteurizer at a temperature of 71-72˚С with a holding time of 20 seconds, then cooled to a fermentation temperature of 33-35˚С. During the preparation process, an aqueous solution of calcium chloride (10-40 grams per 100 kg of milk) is added to such milk, plus a starter consisting of certain strains of microorganisms. Before folding, it is necessary to determine the acidity of the milk, which should not exceed 19 °T. It is possible to use potassium nitrate in the amount of 20 g per 100 kg of the mixture to suppress the growth of unwanted microflora.

The dose and time of introducing the starter is determined depending on the degree of maturation of milk, the activity of microorganisms and the intensity of the passage of the lactic acid process.

To obtain Soviet cheese, the same starters are used as for Swiss cheese: lactococci, thermophilic lactic streptococci, thermophilic lactic acid bacilli, mesophilic lactic acid bacilli and propionic acid microorganisms.

Dry lyophilized starter: thermophilic streptococcus - 0.2-0.3%; thermophilic lactic acid sticks - 0.3-0.6%. A dry culture of propionic acid bacteria is added to milk at the rate of 0.5 g per 5000 kg of milk received for processing. A dry preparation of mesophilic lactic acid sticks is also added directly to the milk liquid in the amount of 0.3 g per 5000 kg of milk received for processing. Dry sourdough is prepared by dissolving it in a small amount of pasteurized chilled water 15 minutes before being added to the cheese bath.

Natural dry rennet is used to curdle milk in the form of a solution, which is also dissolved in a small amount of pasteurized water cooled to the fermentation temperature. All ingredients are added at a temperature of +32 to +34°C, thoroughly mixed and left alone for 20-30 minutes.

The cheese clot should be of medium density. It is cut into cubes of 1-1.2 cm, then they begin to set the grain, the size of which is slightly larger for Soviet cheese than for Swiss cheese and is 5-7 mm. The duration of the setting depends on the density of the clot and will take a period of time from 15 to 25 minutes. With a dense clot, the process can be carried out faster, and with a weak clot, it should be slowed down to prevent loss of protein and fat with whey. At the end of the process, 30 to 50% of the serum should be drained.

Upon reaching a satisfactory level of hardness and dryness of the grain, the second heating begins. The acidity of whey and its sugar content at this point can be reduced by adding water at the rate of 10% per 100 kg of milk. The grain is kneaded until the required elasticity is reached, and when it reaches the level of the second heating, another 10-20% of whey is drained. With the standard passage of the lactic acid stage, the total time for cutting the mass, setting and mixing the grain before the second heating is 60 ± 10 minutes, and the acidity can increase by 0.5 - 1.5 °T.

The second heating takes place at a temperature of +52…+55 °C, depending on the degree of drying of the curd. The acidity at this time is in the range of 11-12°T. The quality of the milk affects the duration of the second heating, which will take around 20-30 minutes, which will depend on the intensity of the dehydration of the dairy product.

At the end of the second heating, the cheese mixture is stirred for 40 minutes to 1 hour.

If the milk is fully matured, then the time spent on all the above processes is significantly reduced. The required degree of stickiness is at the same level as that of Swiss cheese, and is achieved by the same kneading. After processing, the size of the cheese grains should be from 3 to 5 mm.

After the second heating, the increase in acidity stops, as a rule, at around 0.5-1 °T.

The formation is pressed for 20-30 minutes under a pressure of 1 to 2 kPa, or 0.01-0.02 kgf/cm². Then it is cut into rectangles, at the rate of 130-140 kg of milk mixture per one. The resulting bars are distributed into pre-prepared forms, where they are kept for 20-50 minutes for self-pressing, turning over along the way. This is followed by marking and moving under the press.

Soviet cheese is pressed either in wooden molds covered with wet serpentine, or in metal molds with perforated inclusions for tissue-free pressing.

Metal squares are used to prevent the cheese from flowing into wooden molds.

Cheese pressing takes 4-6 hours, and it is necessary to slowly increase the pressure level from 10 to 60 kPa. The process may require re-pressing, depending on the quality of the drainage system used: one hour, two hours or four hours after the start. The cheese must be wrapped in a dry sickle during the last pressing.

Soundly pressed cheese has a closed rounded surface and acidity pH 5.5-5.7.

The salting room maintains a temperature of +8…+12 °C, with a relative humidity of 90-92%. The concentration of water brine is 22%. Salting takes place within 2 to 6 days, after which the cheeses are sent for drying on racks for three days.

1. 15-20 days at +10…+12 °C, humidity 85-90%.

2. 25-30 days in a fermentation chamber at +22±2°C. Every 5 days the cheese is turned over.

3. Cool chamber or cellar with temperature +10…+12 °C, humidity 86-90%, until fully ripe. In order to prevent re-fermentation, the temperature can be lowered by 1-2 degrees.

In order to reduce labor costs and reduce the drying of the cheese product, the mass is packed in a film of polymers or in a two-layer combined coating after removing the cheese from the fermentation chambers. The surface of the head is checked for excessive moisture and the presence of mold or mucus, as well as for deformation of the layer. Humidity of the mass should be at the level of 37-39%; such cheese can be packed in a film 4-6 days after salting.

Soviet cheese has a ripening period of about 90 days. The optimal indicators of product readiness are the following physical and chemical values: active acidity of the sample - pH 5.5-5.7, mass volume of moisture - 36-38%, salt - from 1.5 to 1.8%.

Other famous cheese varieties

Altai cheese is made in the form of a low cylinder with a diameter of 32-36 cm, a height of 12-16 cm. The side surfaces are slightly convex, the edges are rounded. Weight reaches 18 kg.

The main taste and smell characteristics of Altai cheese are the same as those of Swiss cheese. The only difference between them is that the Altai variety is made from pasteurized milk. The quantity and mixture of the sourdough used here fully corresponds to the technology for making Soviet cheese.

The milk mixture has an acidity of not more than 19 °T, curdling at a temperature of +32 to +34 °C. After going through the setting procedure, most of the grain should correspond to a size of 3 to 5 mm.

The main technological features of the preparation of Altai cheese are similar to the Russian counterpart. After cutting and grinding the clot, the grain has a size of 3-5 mm, and upon completion of processing - 2-4 mm. The second heating is carried out at +50…+54 °C. The processing time after the second heating in a typical course of the lactic acid process is t 30 minutes to 1 hour. The acidity of whey also does not exceed 19 °T.

The formation of Altai cheese comes from the reservoir, the pressure increases as it is pressed. When finished, the moisture content should be between 38 and 40%. After passing through the fermentation chamber, Altai cheese undergoes paraffin treatment.

Ripe cheese of the Altai variety has the following optimal technological parameters: acidity pH 5.4-5.6, mass fraction of moisture from 36 to 37%, final maturation - 120 days.

A block of Biysk cheese has a square base, 26x26 cm, 15 cm in height, weight 8-11 kg.

Active acidity at the end of pressing is pH 5.5-5.7. A slightly sour taste is allowed in the taste and smell of cheese. Its mass is delicate and plastic, oval and round eyes are scattered over the entire inner surface. The technological method of preparation is similar to the Soviet variety. The temperature of the second heating is +50…+52 °C. This variety ripens faster than the Soviet one - in 60 days.

The variety of Carpathian cheese differs in size. There is a large one (58-60 cm in diameter, 13-15 cm in height, 45-50 kg weight), and there is a small one (weight 12-15 kg, 32-35 cm diameter, 10-13 cm height). The shape is an understated cylinder with a rounded side surface. The bottom and top sides also have slight bumps. The taste of the cheese is moderate, with a slight taste of acid, the mass is homogeneous, covered with eyes of different diameters. It is also produced using a technology close to the production of the Soviet variety. The temperature of the second heating is +48…+50 °C. The proportion of moisture is 40-42%, the acidity is pH 5.5-5.7. Ripening time - 50 -60 days.

Ukrainian cheese is prepared in the form of an elongated cylinder. Height 40-50 cm, diameter 15-18 cm. Weight - 8-10 kg. The cheese itself is elastic, has no foreign tastes and odors, and tastes spicy. The manufacturing technology and composition of the sourdough are also close to the Soviet model.

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A comment

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

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

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

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

Technology for making cheese at a mini-cheese factory

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

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

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

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

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

Cheese shaping

Formation can be done in two ways:

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

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

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

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

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

Making cheese at home

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

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

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

Blue cheese

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

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

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

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

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

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

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

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

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

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

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

To date, entrepreneurs are not often found who, in order to increase their capital, settled on such a direction as cheese production at home. And all because in order to implement such an idea, in addition to desire, you will need to purchase special equipment and raw materials, which cost a lot of money, and also spend time. Due to the fact that the quality of mass-produced cheese leaves much to be desired, such a business idea as the creation of a mini workshop for the manufacture of this dairy product at home has a chance to develop, as cheese lovers will prefer a quality product anyway.

Today in stores on the shelves you can see a large number of different varieties of cheese from processed to hard varieties. Such a variety allows the buyer to choose the most suitable product both in terms of taste and pricing policy. At any time, the demand for cheeses remained high, so the competition in this market segment is strong. However, even allowing for this factor, a business based on cheese making will be a profitable investment.

To implement the idea, it doesn’t matter at all whether the entrepreneur has work experience or is just starting his career, in any case, you need to start implementing the idea from drawing up a business plan. Cheese production will be an effective and profitable investment, provided that a competent business plan is drawn up. It will help to assess not only the demand for the product, but also the competition in this market segment, the volume of financial injections and the payback period of this business idea. In addition, proper planning will help to make optimal forecasts for the bulk of the difficulties during the production of cheese and will not allow serious mistakes to be made during the implementation of the idea.

For the preparation of such a fermented milk product as cheese, sour milk is used as a raw material, which, according to a certain technology, is kept from one to thirty days. At the initial stage of the development of the enterprise, you should not take on the production of expensive elite cheese. It is recommended to find a recipe for a variety of this fermented milk product that is generally loved by customers and, adhering to the technology exactly, try to cook it. Each subsequent batch will surpass the last in taste characteristics, and by constantly tasting cheeses, you can develop an idea of ​​\u200b\u200bthe true taste of a good cheese that will appeal to customers and provide a permanent clientele.

Room for a cheese factory

A mini-workshop of small volumes, processing up to a hundred kilograms of milk per day, can be freely located on an area of ​​​​two dozen "squares". The equipment is not voluminous, so it will not be difficult to place it in a small area.

The main thing is that the room meets the following parameters:

free access to hot and cold water;

good ventilation of the room;

carried out sewerage;

heating.

Also, the room should have access to daylight. In addition, only metal or plastic furniture is used in food production. It is desirable that the walls are tiled, and the remaining places are painted with paint that does not contain harmful substances in its composition that can adversely affect the quality of the products. In no case do not use the basement for a cheese factory.

Preparation of documents for business registration

Before starting to implement your business idea and start production, you will need to collect a number of documents in order to register your mini-workshop at the legislative level.

This can be done in two ways:

You can choose any of the two substantive forms of activity. If we talk about our case, which involves the production of cheese as a business mini-workshop and the subsequent sale of small batches of the product, then it is better to use the IP system. Only in the case of mass production and sale of large batches of cheeses is it recommended to register your business using the second method.

Even the creation of a mini-workshop for cheese making requires a quality certificate. Such a requirement is put forward to any food production.

Any cheeses belong to a number of food products, therefore, before starting production, you will need to obtain permission, for which you need to provide: an application, a contract, constituent documentation, a sanitary certificate, provide a layout of the future product label and a veterinary certificate. In addition, the release of any food product requires a permit from the sanitary and epidemiological service. It is possible that other documents will be required during registration, so it is better to entrust this process to a legally savvy person who understands all the intricacies of this issue.

Compliance with the technology of cheese making

We have already mentioned a large number of varieties of cheese, which are divided into hard and soft. Cheese production as a business at home implies the ability to produce any kind of cheese. And the technology will depend on the chosen variety. If we talk about hard cheeses, then they will need curd mass, from which whey is separated at a certain stage. Then the resulting dehydrated mixture is laid out in special molds under oppression. The time spent under the press is determined by the technology of preparation of the cheese variety, which should be the result. The process can take over a month.

Soft varieties of cheeses do not require so much time, but they can be stored at a certain temperature for no more than 7 days. Therefore, for mass production, such cheeses are not profitable due to the high probability of spoilage of the product. But hard varieties in any country are in great demand among buyers.

However, it is the quality of raw materials that most influences the taste characteristics of the final product. Therefore, it is necessary to ensure that the purchase of milk is carried out only from trusted suppliers who guarantee that it is received only from healthy animals. Check milk samples for the presence of antibiotics, which can significantly impair the quality of the cheese, and for acidity, which should not fall below the 6.8 mark. The optimal fat content is 3.5%.

If you work with certain suppliers of raw materials, then it is advisable to write each of these points in more detail in a cooperation agreement, which should indicate the volume of supply, price and method of delivery of raw materials to the enterprise.

Now let's talk in more detail about the equipment that will be required for cheese making in home mini-workshops.

Purchase of special equipment

When deciding to start making cheese, you need to take into account that you will not only have to find a place for the workshop and purchase raw materials, you will need to purchase special basic and auxiliary equipment, which you can’t do without. The main one includes a vat made of stainless steel with a volume of at least 50 liters. According to the technology, a vat with cheese mass is heated using an electric heating element or a gas burner. Cooling is carried out in the process of circulating a stream of cold water around the perimeter of the vat.

Additional equipment includes: presses, filters, salt pools, molds for future cheese, racks and shelves, ripening chambers. The guarantee of quality is the equipment offered by Italian manufacturers. They can offer a service such as arranging a turnkey mini-workshop. The equipment is suitable for processing any kind of milk (goat, sheep or cow).

Today, cheese production in Russia is developing and many entrepreneurs install domestic equipment in their mini-workshops, which is no worse than Italian in quality, but its pricing policy is more acceptable. It is worth remembering that not only the taste characteristics of the final product depend on the equipment, it is also important to monitor the quality of the raw materials that are purchased for production. Do not save on this and buy milk only from trusted suppliers who care about the health of livestock.

Subtleties of cheese making

It doesn’t matter what kind of cheese you decide to make. There are several stages in the preparation of raw materials that every technologist needs to know.

Initially received milk must undergo a sterilization process.

Next is the preparation of raw materials. It is divided into two equal parts. The first part is pasteurized in a cheese maker at a temperature of +68˚С, after which it is sharply cooled to a temperature of + 38˚С. The second part is immediately cooled in special equipment (cooler) to +4˚С.

Cooking. In the second (chilled part of the raw material), you need to add rennet, which is extracted from the stomachs of dairy calves. This enzyme helps in the curdling process and the formation of curds. It is sold in powder form and should be handled with care. For 100 liters of milk, no more than a gram of such a powder will be required. At the end of the coagulation process, the enzyme remains in the curd. The next process is to pour the milk into the cheese maker to mature and complete the curdling process. Here the temperature will already depend on the type of cheese chosen. Hard cheeses are cooked at a high temperature, but not for long. The temperature regime should not go beyond 28-36˚ C, which prevents the cheese mass from quickly compacting and accumulating lactic acid microflora within 2-4 hours.

Cheese shaping. After the milk is completely curdled, the cheese mass is separated from the liquid and you can begin to divide it into parts according to fractions. And here, too, there are differences depending on the type of cheese. Semi-hard cheese does not take much time to ripen, so cheese grains the size of a walnut are deposited for it, while for hard varieties it will be necessary to grind the mass to the size of a peanut. Elite hard cheeses are made from grain no larger than a pea. After preparation, the mass is laid out in a mold and sent to the press tables. During the pressing process, it is recommended to turn the cheese heads from time to time in accordance with the technology. After compacting the cheese, it is laid out in a salt pool, after soaking in brine, the heads are transferred to the rack, where they undergo their final maturation. The ripening room should be equipped with a good exhaust and ventilation system, while the temperature in the room for optimal cheese ripening should not go beyond +4 - +12 ˚ С.

Serum use. It is not recommended to pour out this useful product after making cheese. Send fresh whey back to the dairy. Dilute it with milk, add apple cider vinegar and bring the mixture to a temperature of +92 ˚ C. As a result, you can get juicy and soft cottage cheese, which is ready for sale.

Profitability of the cheese production workshop

If we compare the financial injections and the profit received, then if we adhere to all the technological nuances, the production will not only be profitable, but also promising. After acquiring the necessary equipment and hiring qualified employees, you can open your own mini-production.

The main financial expenses for launching production include:

sole proprietorship and business registration;

Purchase of main and auxiliary equipment;

purchase of quality raw materials.

The profit will depend on two factors: the volume of sales and the price of the product. It goes without saying that the price should be directly proportional to the quality of the fermented milk product. Therefore, in order to increase revenue over time, it is recommended to transfer production to the production of elite (expensive) varieties of cheese.

Before setting a price for your product, it is worth monitoring competitor companies and their products. Only in this case it is possible to draw the right conclusions and set an adequate price. Naturally, good cheese cannot be cheap, but you should not overestimate the price either. Otherwise, only a small number of people who do not mind spending a tidy sum for a piece of cheese will be able to purchase your products. It is advisable to find something in between cheap products made from substitutes and preservatives and expensive products that are made only from natural ingredients.

Product promotion

For cheese production, the business plan is just as important as product advertising. Due to the fact that there is a lot of competition among fermented milk products, the product must not only be of high quality, but also cost accordingly. Only the right balance of quality and price will ensure massive sales and regular customers.

Sales of goods

Even before the release of products, distribution channels for products should be established. To do this, through the conclusion of contracts, you can sell cheese to several places (shops) at once. Look out for nearby supermarkets and other large grocery stores that guarantee a large flow of customers. Another good marketing ploy would be the opening of a branded cheese shop near the place of production. It is also possible to establish cooperation with wholesalers or restaurants, cafeterias and other catering establishments that require a constant supply of fresh cheese.

You can find additional points of sale after a careful study of the specifics of trade enterprises located near your mini-workshop.

Now we can say with confidence that the production of cheese at home is a real opportunity to make good profits with minimal funding. To do this, you just need to conscientiously fulfill your tasks, adhere to the accuracy of the technological process, and arrange your mini-workshop in accordance with all standards. And by opening a small company store, right next to the cheese factory, you can get a number of regular customers who will help the development of the family business by buying your products!

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Introduction

Dairy products are agro-food products of animal origin, suppliers of complete food proteins, easily digestible fats and carbohydrates, minerals, vitamins and other necessary nutritional components to the human body.

In the last decade, there has been a tendency to increase the processing of milk into storage-resistant products - dry dairy products, cheeses and to reduce the use of milk in the production of butter.

Cheese is a food product made from milk by coagulating proteins, processing the resulting protein clot and then maturing the cheese mass. During maturation, all components of the cheese mass undergo profound changes, as a result of which flavoring and aromatic substances accumulate in it, and the texture and pattern characteristic of this type of cheese are acquired.

Among food products, cheese occupies one of the first places in terms of nutritional and energy value. The nutritional value of cheese is determined by its high content of protein, milk fat, as well as mineral salts and vitamins in well-balanced proportions and in an easily digestible form. 100 g of cheese contains 20-30 g of protein, 32-33 g of fat, about 1 g of calcium, 0.8 g of phosphorus. Cheese contains a large amount of free amino acids, including all essential ones.

An important feature of cheese as a food product is its ability to be stored for a long time. Thus, Swiss, Soviet, Dutch and other cheeses produced by traditional technology can be stored at sub-zero temperatures for several months.

Cheese production is based on an enzymatic-microbiological process, the course of which depends on the physicochemical properties of milk, the composition of starter microorganisms, their ability to develop in milk, curd and cheese mass, and the conditions of the technological process.

The shelf life of dairy products is increased through the use of new methods of disinfecting them from bacteria - bactofung, selection of special types of microorganisms, the use of genetic engineering methods, and new types of aseptic packaging.

The use of especially valuable microorganisms (probiotics) made it possible to produce dairy products, which, according to the modern international classification of food products, are classified as functional products. This means that the systematic use of such products significantly improves the activity of various systems and organs of the human body.

1. Technology for the production of hard cheeses

Rice. 1 - Russian cheese preparation technology

Main technological indicators: mass fraction of fat in dry matter is not less than 50%; after pressing - 43-45, in mature cheese - 40-42%; the temperature of the second heating - 41-43°C; pH after pressing - 5.2 - 5.3, mature cheese - 5.25-5.35; mass fraction of table salt - 1.3-1.8%, ripening time - 60 days.

When producing cheese from milk concentrate in the process of ultrafiltration, the mass fraction of solids in the concentrate is 15.5 ± 0.5%, including protein - 4.75 ± 0.25%. The acidity of the milk concentrate before processing into cheese should be no more than 23°T.

Pasteurized and normalized milk at the clotting temperature is added with an aqueous solution of calcium chloride at the rate of 25 ± 15 g of anhydrous salt per 100 kg of milk and a bacterial starter culture of mesophilic lactic streptococci in the amount of 0.5-1.5%. If the speed of the lactic acid process is insufficient, the leaven of mesophilic lactic acid sticks of the species L. Plantarum is additionally added in an amount of up to 0.2%.

Before curdling, it is allowed to add potassium or sodium nitrate to milk at the rate of 20 ± 10 g of salt per 100 kg of milk. The milk mixture before coagulation should have a titratable acidity of 20-21°T.

If cheese is made from milk concentrate, the dose of calcium chloride is increased by 6 ± 2%, the dose of bacterial starter and potassium or sodium nitrite remains the same as when cheese is made from a conventional milk mixture.

The clotting temperature of milk (milk concentrate) is set within 32-34°C.

Coagulation is carried out under the action of a milk-clotting enzyme. The amount of enzyme introduced should ensure the coagulation of milk (milk concentrate) in 30 ± 5 minutes.

Cutting the clot and setting the grain is carried out for 15±5 minutes. The main part of the cheese grain after setting should have a size of 7 ± 1 mm.

In the process of setting the grain, 30-40% of whey is cast (from the volume of processed milk). In the production of cheese from milk concentrate, whey is not cast.

After setting, the grain is kneaded until a certain degree of elasticity is reached. With the normal course of the lactic acid process, the increase in the acidity of the whey from the moment the clot is cut to the second heating is 1-2°T.

The temperature of the second heating is set in the range from 41 to 43°C, the duration is 30-40 minutes. With the normal course of the lactic acid process, the acidity of the whey for the entire process of grain processing increases by 3.0 ± 0.1 °T.

In the production of cheese from milk concentrate, an increase in whey acidity in the range of 1.5-3.5°T is considered normal.

If the development of the lactic acid process is too intensive, at the beginning of the second heating, 5-10% of pasteurized water is added, taking into account the water in the brine introduced during salting in the grain.

The second heating is carried out at 41-42°C for 30-40 minutes. By this time, the acidity of the whey reaches 13-14°T.

After the second heating, kneading continues for 40-50 minutes, thus, the duration of processing of the cheese mass from the moment of cutting is 140 minutes. By the end of the processing of the curd mass, the acidity of the whey reaches 16-16.5°T.

Before the end of the grain processing, another 40% of whey is removed, 300-400 g of table salt per 100 kg of processed milk is added and the cheese mass is kept with stirring for 20-25 minutes, salting in the grain provides the required moisture content of the cheese mass after pressing. From the bath, the grain with the remaining whey is fed to a vibrator for complete whey separation and further molding.

Forms filled with cheese mass are left for self-pressing for 55-60 minutes. The cheese is labeled before pressing.

The cheese is pressed for 5-8 hours in summer and 8-10 hours in other periods of the year at the following pressure. The first 1.5-2 hours of pressing, the pressure is 10-15 kPa (0.1-0.15 ruc|cv2) / Then re-pressing is done. The pressure is increased to 35 kPa and the cheese is kept at this pressure for another 1.5-2 hours, after 2 hours a second re-pressing is done and the pressure is set to 15-20 kPa (0.15-0.2 ruc | cv2) until the end of pressing / Acidity of the pressed cheese should be pH 5.2-5.3. The optimal mass fraction of moisture in cheese after pressing is 43-45%.

The cheese is salted in brine at a temperature of 10-12°C for 2.5-3 days. The concentration of sodium chloride in the brine should be 21-22%. After salting, the cheeses are kept for 2 to 3 days in a salting or special room for drying at a temperature of 10-12°C and a relative humidity of 90-95%. After drying, the cheese is placed for 18-20 days in a chamber with a temperature of 11-12°C and a relative humidity of 75-85%.

1.1 Product calculation

Calculates the grocery calculation of a cheese-making shop that processes 100 tons of milk per day. The fat content in milk is 3.6%.

1. 35% of the original milk is sent to the production of Russian cheese, i.e. 35,000 kg

The percentage of protein in milk is determined by the formula:

Bm \u003d A Fm B

Where A and B are coefficients established experimentally. Depending on the period of lactation, the value of A varies between 0.35 -0.45; B \u003d 1.5-2.0, for example, in the pasture period for cows of the Yaroslavl breed A \u003d 0.45; B=1.7.

Bm \u003d 0.45 × 3.6 × 1.7 \u003d 3.32

To ensure the required fat content in the dry matter of cheese, we determine the fat content in the mixture, taking into account the protein content in milk according to the formula:

Where K is a coefficient established empirically and equal to 2.07 for cheeses with 50% fat

X = = 1785 (kg)

The amount of cream obtained during separation is determined by the formula:

Xl \u003d H \u003d 181.05 (kg)

The amount of skimmed milk obtained during separation is defined as the difference between the amount of milk sent for separation and the amount of cream obtained after separation

Ko \u003d 1785-181.05 \u003d 1774 (kg)

Kn.m. \u003d (17500-1774) + 1422.5 \u003d 17148.5 (kg)

Where -2845.8 (kg) is the difference between the amount of skim milk and the amount of cream

In accordance with the norms, 10.54 kg of the mixture is consumed per 1 kg of Russian cheese with a fat content in the mixture of 3.4%: while the fat content of whey is set within 0.41%.

The consumption rate of the normalized mixture during the production of cheese in cheese factories with a capacity of 5000 liters is reduced by 0.5% and is:

P \u003d 10.54- \u003d 10.49 (kg)

The amount of mature cheese is determined by the formula:

Kz.s. == 1634.7 (kg)

Number of heads of cheese: 1634.7: 8= 204 (pcs) 8 - weight of one head of cheese (kg)

Ksyv \u003d \u003d 12861.3 (kg)

The consumption rate of auxiliary raw materials for the production of Russian cheese

Where A is the total amount of the main raw material processed per shift.

P - consumption rate of auxiliary materials

From salt \u003d 17500 × 0.025 / 100 \u003d 4.4 (kg)

From sourdough = 17500×1.5 / 100=262.5 (kg)

C potassium nitrite \u003d 17500 × 0.020 / 100 \u003d 3.5 (kg)

C dye \u003d 17500 × 0.005 / 100 \u003d 0.9 (kg)

Abomasum = 17500x0.03/100=5.25 (kg)

1.2 Selection and calculation of equipment

The productivity of the cheese-making production workshop is 35,000 kg of milk per day. Work shop 2 shifts of 8 hours each.

Distribution of raw materials by shifts: 1st shift -17,500 kg of milk

2nd shift - 17500 kg of milk

To store raw milk at a cheese factory, we select containers designed for 100% of the daily milk intake, that is, containers with a capacity of 25 m3, 2 tanks are enough.

We calculate and select and select devices taking into account the mass of raw materials, the duration of the cheese production cycle, the quantity per shift.

The main equipment of the workshop is the apparatus for the production of cheese grain.

According to the technical passport, the device has a capacity of 10,000 kg of milk, the turnover of the device per shift is 1.5 cycles, the mass of processed milk is 35,000 kg, for one shift - 17,500 kg.

The number of devices for the production of cheese grain for one shift will be:

17500:1.5:10000=1.2= 2 machines

We select 2 devices V2-OSV-10 with a capacity of 10,000 kg, complete with a pump G2-OPE for cheese grain with a capacity of 25 m3 / h.

We determine the mass of whey removed from the apparatus for the production of cheese grain (2 times 30% of the mass of normalized milk)

17178.5×0.30×2=10307.1 (kg)

To remove whey from the cheese grain production apparatus, we select G2-JGL centrifugal self-priming pumps with a capacity of 25,000 kg / h in the amount of 1 pc. We determine the duration of serum removal from the apparatus at one time: 3000:60:2500=7 min. We accept 2 whey separators P3-003 with a capacity of 12.5 m3/h to ensure the flow of cheese production. Cheese grain is fed from the apparatus to the whey separators by the G2-OPD pump with a capacity of 25 m3/h, which is included in the set of the cheese grain production apparatus. Cheese pressing is supposed to be carried out on pneumatic tunnel presses type 41131.

The number of simultaneously pressed heads of cheese on one press is 40. Pressing time: 10-12 hours, therefore, it will be required for one shift: the number of cheese heads produced in one shift is 204pcs, then: 204:40=17.4=5.1=6 (pcs)

Self-pressing takes place in cheese mold trolleys. Two trolleys are required for one cooking of cheese (108 heads of cheese from one cooking)

204:108=1.9=2 (pcs)

We produce salting of cheese in T-547 containers for 2 days. The capacity of one container is 360 kg of cheese. The number of containers required for salting cheese is determined by the formula

Ma - mass of cheese produced per shift, kg

Z - the duration of salting cheese in the brine pool, days

G - container capacity, kg

N=1634.7×60:360=273 (pcs)

When ripening cheese in the Poviden film, we select a set of equipment M6-UAD for packaging cheese in a shrink film with a capacity of 150-200 heads. For the care of cheeses during the ripening period, we select a set of equipment B2-OUK with a capacity of 3000 kg / h. To develop a two-day need for starter culture for cheese production, we select two starter tanks OZU-600 with a capacity of 600 liters and one starter tank 03-80 with a capacity of 80 liters.

Table 1 - Summary table of equipment and apparatus

Equipment		Produces.	Changeable power
1.Equipment for receiving milk
2.Storage capacity
3.Pasteurization-cooling unit
4.Cream separator
5. Apparatus for the production of cheese. grain
6. The pump is self-priming
7.Whey separator
8.Pneumatic press
9.Trolley
10. Curing container
11. Packing equipment
12. A set of equipment for cheese care
13. Starter
14. Starter

2. Labor Force Calculation

The production of hard cheeses is planned to be carried out on a flow-mechanized line, where most of the technological modes are performed automatically.

Administrative and managerial personnel are selected according to the staff list of dairy processing enterprises.

Milk sampling for compliance with GOST is carried out by the laboratory. One laboratory assistant is enough to carry out analyzes on raw materials.

Raw materials laboratory assistant - 1.

Conducting laboratory analyzes during the technological process (includes work on the preparation of enzymes).

Production laboratory assistant -1.

Preparation of starter cultures and control is assigned to the master and chief technologist.

Workers in the cheese production shop.

A) workers in the production of cheese grain.

The equipment operates in automatic mode, 1 worker is enough to control the ongoing processes.

Cheese pressing.

Before pressing, it is necessary to place the cheese grain in the molds. It is customary to install 3 workers on these operations.

Cheese salting.

2 workers are enough for curing cheeses (according to the production standards per person approved for cheese-making shops)

Cheese packaging.

Also, 2 workers are enough, referring to the approved standards.

Cheese care.

These technological operations are performed by 2 workers

Ancillary workers

2 workers are involved in auxiliary work.

Total: 14 workers in the shop

3. Calculationproduction workshop area

The area is determined by the specific area standards in square meters per unit of production. Let us determine the specific norm of area in square meters per unit of product and by the capacity of the workshop or calculate their area.

table 2

Total area of ​​workshops: 1318

Attached is a table on the load of products per 1 m2 of area, according to the established standards of VNIIMP, on the basis of which the calculations in the previous table were made.

Table 3

*Capacity is indicated in tons of finished products

The area of ​​the pickling compartment and chambers for drying and ripening cheeses is calculated based on the duration of the cheeses in them, the laying mass of the product per unit area and the safety factor of the area for passages and passages in these premises.

The rate of salting of cheeses, their drying and maturation in warm and cold chambers can be determined from the table below No. 4

The calculated load per 1 m2 of the brine pool and maturation chambers is indicated in table No. 5

The area safety factor depends on the method of transportation of cheeses from the cheese-making shop. When delivering cheese in containers using an overhead monorail for the above premises, K = 5; when delivering cheeses using an electric car K=6

Table 4

Table 5

Area utilization factor for stacking cheese

Cheese: the laying weight of the product per 1 m2 of area is 1400 kg, the coefficient is 0.75, i.e.

1634.7:1400x0.75=1 (m2)

Total workshop area: 1320 m2

Auxiliary premises are not calculated, they are conditionally accepted in construction squares depending on the type and capacity of the plant

Table 6

4. Safety of production activities

The protection of labor and the health of workers at work is an extremely important socio-economic and political task. The improvement of working conditions, the development and measures to reduce industrial injuries and occupational morbidity of a great social effect, also give economic results, expressed in an increase in the period of professional activity of workers, an increase in labor productivity.

Labor protection is most fully implemented on the basis of new technology and scientific organization of production. Responsibility for organizing work on labor protection rests with the head of the enterprise. He must ensure that the enterprise established the laws of working conditions, and is responsible for damage caused to employees during work.

The adopted new law of the Kyrgyz Republic "On Collective Contracts and Agreements" clearly delimits the duties of the employer and the trade union committee, expressing the interests of the working collective.

Measures for environmental protection

In order to protect the environment and public health, it is mandatory for enterprises of the dairy industry to comply with the requirements for sanitary protection of the environment in accordance with the following main regulatory documents:

SanPiN "Hygienic requirements for the protection of atmospheric air in populated areas"; SanPiN "Sanitary rules and norms for the protection of surface waters from pollution"; SanPiN "Sanitary rules and norms for the protection of coastal waters of the seas from pollution in places where the population uses water"; Sanitary rules "Procedure for the accumulation of transportation, neutralization and disposal of toxic industrial waste": and, etc.,

Enterprises should take measures to prevent environmental pollution due to emissions of aerosols, gases into the atmosphere, ingress of separator sludge, flushing and washing water containing fats and protein waste, waste chemicals, disinfectants and detergents, etc. into the wastewater.

For the collection and disposal of industrial and domestic wastewater, enterprises must be sewered; sewerage can be connected to the sewer networks of settlements or have its own system of treatment facilities. When discharged to treatment facilities of settlements, the conditions for the disposal of wastewater are determined by the "Rules for the acceptance of industrial wastewater into the sewerage system of settlements",

If there are own treatment facilities, the conditions for discharging treated wastewater are determined by the Sanitary Rules and Norms for the Protection of Surface Waters from Pollution and the Sanitary Rules and Norms for the Protection of Coastal Waters of the Seas from Pollution in Places of Water Use by the Population.

The conditions for the discharge of wastewater must necessarily be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision in each case, the pollution of general factory effluents should be taken according to the "Norms for the Technological Design of Dairy Industry Enterprises".

Wastewater from enterprises before being discharged into the sewerage system of a settlement must be subjected to local treatment. Methods and methods of wastewater treatment should be determined taking into account local conditions, depending on the composition of wastewater.

In the event that wastewater from enterprises is potentially dangerous in epidemiological terms, they can be discharged into water bodies only after appropriate treatment and disinfection to a coli index of not more than 1000 and a phage index of not more than 1000 PFU dm3 - in accordance with. Sanitary Rules and Norms for the Protection of Surface Water from Pollution. The choice of disinfection methods must be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision,

Exhaust air containing aerosols must be filtered before being released into the atmosphere. Collection of solid waste should be carried out in metal tanks or containers with lids and taken to designated places to an organized dump.

Enterprises operating a particular natural object must exercise systematic departmental control over the state of the environment and technical control over the efficiency of wastewater treatment facilities and ventilation filters and installations.

Environmental protection measures should be developed by the administration of enterprises together with the territorial centers of the State Sanitary and Epidemiological Supervision on the basis of an inventory of production processes and equipment that are sources of harmful substances.

Responsibility for the implementation of environmental protection measures developed at the enterprise rests with the administration of the enterprise.

State control over the implementation of hygienic and anti-epidemic measures and plans of enterprises is carried out by the bodies of the State Sanitary and Epidemiological Supervision of Russia, state control over the implementation of environmental measures and plans - institutions of the Ministry of Natural Resources of the Kyrgyz Republic - in accordance with the "Regulation on the interaction and delimitation of functions of the State Committee for Sanitary and Epidemiological Supervision of the Kyrgyz Republic and the Ministry of Natural Resources of the Kyrgyz Republic, their bodies and institutions on places."

Safety measures during the operation of the pasteurization and cooling unit

Before starting work, check the presence and serviceability of sealing gaskets, grounding, assemble the installation and rinse. By the time the unit is started, operate at full speed. During operation, it is necessary to observe temperature regimes, do not overload the device above its passport capacity. Open steam valves gradually to avoid bursting and burning. If the milk supply stops, turn off the steam immediately, stop the ice water supply and turn off the hot water pump.

Safety precautions for the operation of cheese-making baths

The drives of mechanical mixers of cheese-making baths must have guards, and electric motors, bath bodies and starters must have protective earthing.

The floor near the bath should be covered with wooden grating. During the operation of the mixer, it is forbidden to drain the whey, mix it manually, clean the walls of the baths from the clot and touch the moving parts.

Safety precautions for maintenance of the cheese washing machine

When servicing the cheese washing machine, it is necessary to fill the body with water gradually, gradually opening the hot water valve. Before starting work, they check the presence and serviceability of guards on moving mechanisms, the serviceability of the protective grounding of the electric motor, the presence of a wooden grate underfoot on the floor at the workplace, and the absence of foreign objects in the machine.

During operation of the machine, it is forbidden to adjust the location of the washing brushes, remove the guards, or carry out repairs. Workers must wear protective clothing and safety shoes.

Sanitary and hygienic requirements for dairy industry enterprises

One of the main factors affecting the working capacity and health of workers is the state of the air environment in the workplace.

The microclimate in the working area averages: temperature 15-20°C, humidity 35-70%, air speed 0.1-0.15m/s. m/s.

Of exceptional importance for creating favorable conditions for the working area are ventilation and lighting. Ventilation at enterprises is designed for general exchange with natural and artificial motivation. In the daytime, production facilities are designed to be illuminated by side natural light. At night and in the storage chambers, artificial lighting is provided.

Conclusion

cheese cooking technology

This project has developed a cheese-making shop with a capacity of 45,000 kg of milk processing per shift.

The following range of products is being designed:

Cheese "Dutch bar";

The project provides for advanced technologies that ensure high labor productivity.

For the production of products, modern high-performance equipment, installations, units were selected, complex mechanization is provided. The project provides for the development of products in compliance with sanitary and hygienic rules, in accordance with the requirements of the standard. All this ensures the release of high quality products and makes the finished products competitive.

Resource and energy-saving technologies are provided, which ensures a reduction in the cost of manufactured products.

The production of Dutch cheese causes little damage to the environment.

The introduction of this project into production is economically feasible.

List of used literature

1. Z.Kh. Dilanyan, Cheese making. 1984

2. G.N. Kruglyakov. Merchandising of meat, egg and dairy products.

3. A.A. Kurochkin, V.V. Lyashchenko Technological equipment for processing livestock products. 2001

4. M.S. Sverdlov Labor protection in animal husbandry. 1977

5. N.I. Ivanova. Design of buildings and structures of food industry enterprises. 1987

6. I.K. Rosstros, P.V. Mordvintseva Course and diploma design of dairy industry enterprises. 1988

7. V.M. Stepanov. V.K.Polyansky. Design of dairy industry enterprises. 1989

8. G.V. Tverdokhleb, Z.Kh. Dilanyan. Technology of milk and dairy products.

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Cheese prepared at home will not only be cheaper, but also better in taste, more nutritious than store-bought, because it does not contain preservatives.

WHAT IS CHEESE
Cheese is one of the most nutritious food products obtained by special processing of milk.
During the processing of milk to produce cheese, lactic acid bacteria and enzymes act on milk, and as a result of complex biochemical, microbiological and enzymatic processes, the resulting product acquires new, in comparison with milk, very valuable taste and nutritional properties.

COOKING CHEESE AT HOME
Cheese prepared at home will not only be cheaper, but also better in taste, more nutritious than store-bought, because it does not contain preservatives.
Since the ripening process of the cheese occurs satisfactorily only in a piece weighing at least 0.5 kg, it is impossible to make cheese in smaller quantities.
Homemade cheese contains all the nutrients found in milk, but in a concentrated form. Half a kilogram of hard cheese contains the same amount of protein, calcium, riboflavin and vitamin B as 4.5 liters of milk. In addition, during the production of cheese, the content of vitamins increases.
If you want to make cheese in large quantities, you will have to collect the milk for a week or longer, and store the milk in the refrigerator. However, if it is more convenient for you to work with 12-15 liters of milk, then it should be said that cheese in the appropriate amount can easily be made in an ordinary kitchen. To do this, you will need the following:
> milk;
> rennet or other starter;
> appropriate equipment. The preparation of milk is described in detail in the second section of this book. Here we consider the production of rennet and the necessary equipment.

PREPARING rennet at home
In the absence of factory-made rennet powder, you can prepare the enzyme yourself. To do this, the extracted rennet is cleaned during slaughter of lambs or calves, the ends of the holes are tied, inflated with air and dried in the shade or in a room at a temperature of +18 - +20 degrees C.
Packets of dried abomasums are wrapped in dark paper and stored until consumed.
It is better to take abomasums for the enzyme 2-4 months after drying, since mucus may appear from fresh ones in the solution.
Before cooking, the ends of the rennet are cut off.
Several rennets are placed on top of each other, with the wide end of one to the narrow end of the other. Finely chopped, like noodles, pour brine. 5% salt is added to drinking water for brine - 50 g per 1 liter - and boiled, cooled to +30 - + 32 degrees C.
Abomasums are soaked and infused in a clean enamel bowl in a warm place. After 2-3 days, the sourdough is ready.

CALCULATION OF THE REQUIRED AMOUNT OF rennet
To calculate the amount of rennet required to coagulate milk, you need to determine its strength in seconds. To do this, take a sample of 0.5 faceted glass from prepared milk (+31 - +33 degrees C), stirring quickly, pour one teaspoon of rennet solution into it and notice in the second hand of the clock when a clot forms.
Knowing the strength of the rennet solution in seconds, the need for it is calculated.
Assume that 20 kg of milk is needed to make cheese. This milk must be curdled in 20 minutes, or 1200 seconds. The test showed a fortress of 60 s. You will need a solution of rennet:
20x60x0.1 = 0.1 l (or 100 ml)
1200

EQUIPMENT NECESSARY FOR PREPARING CHEESE IN HOME CONDITIONS
Most of the equipment for making cheese at home is always at hand, and the missing part is easy to purchase or make yourself.
Such equipment and materials include the following:
> mold for cheese;
> piston;
> press,
> two large pots;
> filter (colander);
> thermometer; -
> a spoon with a long handle;
> long knife;
> two pieces of gauze the size of one square! meter each;
> bricks (6-8 pieces);
> paraffin (0.5 kg).
Let's take a closer look at the main of these accessories.

CHEESE MOLD
The simplest form for cheese can be made using a one-liter tin (for example, from under tomato paste), in the bottom of which you need to make holes with a nail.
The torn edges of the holes should be on the outside to avoid deformation of the cheese. The inner walls of the form are lined with a piece of fabric, then the form is filled with cheese mass and closed with a cloth from above - this way the mass will be prepared for pressing. Excess liquid will exit through the holes.

PISTON
The piston is a necessary part of the press. It is a circle of plywood about 1 cm thick or a piece of board of such a diameter that allows it to easily move inside the mold. The piston presses the cheese mass to the bottom, squeezes out excess whey, forming the density of the mass.

PRESS
You can buy a press, you can use a lard salting press, you can make it yourself in one day from several scraps of boards and a mop handle.
To make a press, take a piece of plywood or board 2 cm thick and 25 cm wide. Saw it into two pieces about 5 cm long each. Drill a 2.5 cm hole in the center of one part. The squeezed whey will flow through it. In the other, drill 2 holes opposite each other, also with a diameter of 2.5 cm, stepping back from the edges of the board 5 cm. These holes should be of such a size that will allow the mop handle to move freely through them.
Cut the handle into 3 parts: 2 x 45 cm and one 38 cm. Nail each 45 cm piece of the handle to the bottom board, stepping back from the edge 5 cm, focusing on the holes for them in the top board. Nail the third piece of the handle to the top board in the center of it, and attach the piston to the bottom end of the handle.
Attach 2 wooden blocks to the bottom of the structure, or put a press on 2 bricks, raising it to a height that allows you to place a container under it to collect the squeezed whey.
A coffee can, some boards, and a mop handle can serve as material for making a press.

FILTER
The filter can be made from a large tin container with holes in it, but a colander or a large sieve will be more convenient to work with.

THERMOMETER
It is best to have a floating thermometer, which is used when cooking butter, although any other that is immersed in liquid will do.

GENERAL TECHNOLOGY FOR PRODUCING CHEESE IN HOME CONDITIONS
The cheese mass is placed on the upper board in a container (form) lined with cloth, which is then placed under the press. The ends of the fabric cover the mass from above.
The piston is inserted into the container, and 1-2 bricks are placed on the top board. The loaded piston weakly squeezes the cheese mass, squeezing out the whey.
The load can be increased to 4 bricks to get a denser cheese.
As a container, two containers for hot water with a volume of 24 liters and 36 liters are used, inserted one into the other (like a boiler). It is recommended to use them because of their low weight and enamel coating of the walls, otherwise aluminum will interact with the acid contained in the curd.
The 24 liter container holds at least 20 liters of milk. It is easy to handle and deep enough to cut the curd with a long kitchen knife.
To make cheese, you need raw goat's or cow's milk, sourdough, rennet, and salt. If desired, you can tint the cheese with orange food coloring.
Raw whole milk from a goat or cow produces the fattest cheese. You can also use skimmed milk. Preservatives are often added to preserve milk. This alone impairs the curdling of milk.
In this case, it is better to use pasteurization.
Never use powdered milk. Firstly, it undergoes appropriate processing, and secondly, it produces a “skinny” cheese. Use only fresh, high quality milk from healthy animals.
Do not use the milk of animals that were given antibiotics less than three days ago. Even a small amount of antibiotics in milk inhibits the formation of acid in cheese.
Raw or pasteurized milk can be stored in the refrigerator for several days. Before use, it is heated to room temperature and aged until the formation of a mature curd mass containing lactic acid, i.e. until sour.
-Sour milk should only have a slightly sour taste, because. in the future, in the process of maturation, the amount of acid will increase. It is best to use the milk of morning and evening milkings. Cool evening milk to 15 degrees C, otherwise too much acid may form when warm milk is added. Refrigerate your morning milk in the same way before mixing it with your evening milk. If you use only morning milking milk, then it should be cooled to a temperature of 15-18 degrees C and kept for 3-4 hours. Otherwise, the required amount of acid is not formed to obtain the desired taste, and the cheese will have a weak consistency.
If you are milking one cow or several goats, store the milk mixture in the refrigerator until you have collected 12-15 liters of milk.
If you decide to make cheese, select 10-12 liters of the best milk. Remember that low quality milk produces the same quality cheese.
From 4 liters of milk, about 0.5 kg of hard cheese is obtained, a little more than soft cheese, or about one liter of homemade cheese.
Certain types of sourdough starter must be used to induce sufficient acid production to produce a good quality cheese.
Different starter cultures determine the different flavors of the cheese. You can use buttermilk, yogurt or special starter powders. You can make your own homemade sour starter by leaving two cups of fresh milk at room temperature for 12-24 hours to curdle or sour.
A more complex but much more interesting starter can be made by adding 1/8 of a stick of yeast to one cup of warm milk and leaving this mixture for a day. Then pour off half and add one cup of warm milk again. Every day for a week, pour half mixture and add one cup of warm milk instead.Keep the starter in a warm place.On the last, seventh day, add two cups of warm milk to the mixture and leave it for another day.This starter is ripe and ready to use.
If you make cheese regularly, leave two cups of soured milk from each previous batch of cheese. You can keep them covered in the refrigerator for up to a week.
Let the milk sour so that a curd clot forms and the whey can be separated, which takes 18-24 hours.
Some prefer the taste and texture of homemade cheese made without rennet.
It is noticed that in very warm weather, milk begins to deteriorate before it has time to curdle. In winter, milk curdles for a long time.
After you have made the cheese a few times, you will learn how much salt to put in. Adding salt is necessary to get a good taste of the cheese. You can use regular table salt.
Perform each technological operation carefully, and after a little training you will become a real cheese master. Over time, you will comprehend the intricacies of cheese-making (the stages of milk maturation and their influence on the taste of future cheese, the duration of heating of the cottage cheese and its effect on the structure of the product, the amount of salt, how the number of bricks for pressing is related to the moisture content, and also how the aging time of the cheese is reflected in sharpness of its taste). All these details are reflected in the properties of the final product and determine the variety of taste and structure. The more you learn about this, the better the cheese you produce will be.

MAIN TYPES OF CHEESE PRODUCED IN THE HOME
Three main types of cheese are prepared at home:
> solid;
> soft;
> actually home.
In addition, there are recipes for homemade processed cheeses.

HARD CHEESE
Produced on the basis of cottage cheese, separated from whey, washed and pressed. The resulting cottage cheese in the appropriate amount is placed under the press and aged until the taste appears. Well-pressed and aged cheese is obtained within a month. You can consume hard cheese immediately, but it will taste better if you keep it longer.
The longer the exposure, the sharper the taste of the cheese. The heavier the applied load, the denser its structure. The best hard cheese comes from whole milk.

SOFT CHEESE
It is done in the same way as a hard one, but the holding period under pressure is much shorter. This cheese is also not paraffin-coated and only aged for a week or not at all.
Usually soft cheese can and should be eaten immediately after production or in the coming weeks. It cannot be stored for as long as solid due to its high liquid content.
Soft cheeses can be made from both whole and skimmed milk.

HOME CHEESE
Homemade cheese is a soft cheese made from separated cottage cheese with a high water content and cannot be stored for a long time. It is usually made from skimmed milk, but it can also be made from whole milk. This cheese is the easiest to make compared to other types.

TECHNOLOGY FOR PREPARING HARD CHEESES
1. Heat milk to 32 degrees C and add 2 cups of starter culture. Stir thoroughly for 2 minutes to evenly distribute it. Cover the container with milk and leave in a warm place overnight. Try milk in the morning. If milk has a slight sour taste in the morning, go to the next step. If you are not using rennet, skip the next step and let the milk stand for 18-24 hours until curd and whey form.
2. To milk at room temperature, add 1/2 teaspoon of rennet or one tablet dissolved in 1/2 cup of cold water. Stir the mixture thoroughly for 2 minutes. Cover the container with milk and leave for 30-40 minutes until the milk curdles.
3. As soon as a dense curd clot forms and a little whey separates, you can start cutting the clot. With a clean long knife, cut it into 3x3 cm squares, lowering the knife to the bottom.
Make the first cuts every 3 cm, cutting the cheese into ribbons. Then tilt the knife as far as possible, cut the mass perpendicular to the first cuts. Then turn the pan a quarter of a turn and do it all over again. Mix the pieces thoroughly with a long-handled wooden spoon or a paddle and cut those pieces that are larger, mixing carefully, trying not to destroy the pieces.
4. Place the smaller container in a larger one filled with warm water and heat the curdled mass very carefully, raising the temperature every 5 minutes by 2 degrees. Heat the water to 38 degrees C for 30-40 minutes, then maintain this temperature until until the mass reaches the desired density. Stir gently to prevent the cubes from sticking together and forming a single lump. As the cubes become denser with heat, reduce the mixing frequency to help prevent sticking. Check the piece for tightness by gently squeezing it with your hand and quickly releasing it. If it breaks easily into pieces and the cubes do not stick together, then the mass is ready. Usually this state is reached in 1.5-2.5 hours from the moment the abomasum is introduced into milk.
It is very important that the cheese is firm enough when you squeeze out the whey.
If the density is not enough, the cheese will have a weak pasty texture, sour or other undesirable taste.
If the density is excessive, the cheese will be dry and tasteless.
Once the mass has become sufficiently dense, remove the container from warm water.
5. Pour the curdled milk into a large container lined with a filter cloth. Then remove the cloth with the contents and transfer to a colander. It is convenient to use a five-liter container with holes as a colander.
When most of the whey is gone, transfer the curd from the cloth to a container and tilt it from side to side for a while to let the rest of the liquid out. Stir occasionally to avoid the formation of a solid lump. To achieve a better separation of the liquid, mix the mass with your hands. When the mass cools down to 32 degrees C, it acquires the density of rubber and creaks while chewing a small piece - you can add salt.
Save your serum. It is a highly nutritious product and a good livestock feed supplement. Many drink it themselves or cook food on it.
6. Pour one or two tablespoons of salt into the mass and mix well. As soon as the salt dissolves and the mass cools down to 30 degrees C, spoon the cheese into a mold lined with cloth from the inside. Be sure to make sure that the mass has cooled down to 30 degrees C.
7. When you have filled the cheese form with the curd mass, connect the ends of the fabric lining the form at the top. Then insert the piston and put everything under the press. Start spinning with 3-4 bricks in the first 10 minutes.
Then remove the plunger and let the whey accumulated inside drain out. Reinsert the piston and add another brick. Repeat until the number of bricks reaches 6-8. When the mass has aged under a load of 6-8 bricks for an hour, the cheese is ready for wrapping.
8. Remove the bricks, remove the piston and turn the mold upside down to remove the mass. Pull firmly on the fabric to make it easier to go. Remove the cloth from the formed mass, then immerse the mass in warm water to wash off the fat from its surface. Use your fingers to level and smooth any holes and cracks, achieving a smooth surface. Then wipe dry.
Now cut a piece of fabric 5 cm wider and longer than the girth of the cheese so that you can wrap it with a little margin. Wrap the cheese tightly using two pieces of cloth in a circle so that the ends overlap. Put the cheese in the mold, put the piston on it and press down with 6-8 bricks. Leave it like this for 18-24 hours.
9. Remove the cheese from the press. Remove the wrapping cloth and dry the surface with a clean, dry cloth. Look for holes or breaks in the piece. Rinse with warm water or serum until hard. Seal holes and breaks in the head by dipping them in water and smoothing them with your fingers or a knife. Then put the cheese in a cool dry cabinet. Turn it over and wipe it daily until the crust dries. This usually happens within 3-5 days.
10. Heat 250 g of paraffin in a flat dish to 80 degrees C. Its depth should be such that you can immediately lower half the head of cheese. Heat paraffin only in a water bath, never using fire. Place the head in hot paraffin for 10 s. Pull out for 1-2 minutes and let harden. Then fuse the other half. Make sure that the entire surface of the cheese is evenly covered with paraffin.
11. Turn the head of cheese daily.
Wash the closet weekly, ventilate and dry it.
After about 6 weeks of aging at a temperature of 5-15 degrees C, the cheese will acquire a dense texture and a delicate taste.
You get a sharp taste from cheese if you keep it like that for 3-5 or more months. The lower the storage temperature of the cheese, the longer the aging time. Taste your cheese occasionally. It is possible to cut the cheese into four equal parts before paraffin pouring and use one of them for testing. How long to age the cheese, decide for yourself, guided only by your own taste.
As a rule, Colby cheese is ready in 30-90 days, cheddar - no earlier than 6 months, Romano - about 5 months. Some cheeses are aged for only 3-5 weeks. You will find out the duration of exposure by noting for yourself the time during which the cheese acquired the taste you like.

HARD CHEESE RECIPES
First recipe
Add 2 cups of starter culture to 4.5 liters of warm cow's milk. Cover and put the vessel in a warm place for 12-24 hours, until the milk turns into curdled milk. Follow the basic instructions from point 4 while heating the curd. Squeeze out the whey, as described in paragraph 7, bypassing paragraph 6. Remove the cheese from under the press, add 4 tbsp. tablespoons butter and 3/4 teaspoon baking soda. Chop with a knife until the curd turns into crumbs, and the oil and soda mix well. Place the mass firmly in a bowl or clay pot, pressing it to the bottom, and leave it in a warm place for 2.5 hours. Then transfer the mass to a mold for heating cheese, after adding 2/3 cups of sour cream and 1/4 teaspoon of salt. Start heating slowly. Once the mixture is hot, start mixing. When all the additives are evenly distributed in the mass, pour the mixture into a well-greased pot or bowl and refrigerate. This cheese is ready to eat as soon as it cools. It can also be aged for 2 to 3 months.
Second recipe
This is a salty cheese made from sheep or goat milk such as feta cheese, Adyghe, Ossetian and other pickled cheeses. To make it, follow the directions, including step 7 - pressing the cheese, but skipping step 6 - adding salt. Press the cheese for 1 - 2 hours, then remove from the mold, cut into cubes and immerse in a salt solution (1/4 cup of salt per 1 liter of water). Leave the cheese in the solution for 24 hours. Then strain the cubes, pat dry and place under pressure again for 18 hours. The cheese is aged in a dilute salt solution (1/4 cup salt per 2 liters of warm water) for 8-10 days. A well-aged cheese is white or creamy in color.

RECIPES FOR COOKING SOFT CHEESE
Soft cheese is usually delicate in texture and does not keep for long. It has a short holding time. It is not coated with paraffin, but wrapped in wax paper and stored in the refrigerator until use. With few exceptions, soft cheeses are eaten within a week or so; as long as they taste the best.
The simplest soft cheese is ordinary cottage cheese.
Most cheeses have a creamy texture because they are made by straining the whey through a cloth bag. Making soft cheeses is not as difficult as making hard ones. Here are the most common soft cheese recipes.
First recipe
Bring 5 liters of milk to a boil. Cool to lukewarm and add half a liter of buttermilk and 3 beaten eggs. Stir gently for 1 min, then let stand until a thick precipitate forms. Strain everything through a tight bag to glass whey. After 12 hours, you will get delicious cheese.
Second recipe
Add 1 cup of sourdough starter to 2 cups of warm milk. Let the mixture stand for 24 hours. Then pour in 2 liters of warm milk and let the mass curdle during the day. After that, heat in warm water in a water bath for 30 minutes and pour into a tight cloth bag.
Let the serum drain. After one hour, take the cheese out, salt to taste and wrap in wax paper! This cheese can be used immediately for sandwiches or with dry biscuits. Keep it in a cool place until use.
According to this recipe, along with 1 teaspoon of salt, you can add 1 liter of sour cream to the mass, and then hang this mixture for filtering in a cold place for 3 days.

RECIPES FOR COOKING HOME CHEESE
Homemade cheese can be eaten immediately after preparation as a low-calorie food by itself or with the addition of sour cream. It tastes best chilled, but has a limited shelf life of one week when refrigerated.
First recipe
Heat 4.5 liters of milk to 24-26 degrees C and add 1 cup of starter. Cover and keep in a warm place for 12-24 hours, until a curdled mass forms and a little whey on top.
Now cut the clot with a knife lengthwise and across into centimeter cubes. Place the container with the mass in a large bowl with warm water. Heat up to 40 degrees C, stirring constantly so that the mass does not stick together. Do not overheat - carefully monitor the temperature! Monitor the hardness of the curd particles by periodically tasting the mass. Someone likes soft cottage cheese, and someone prefers hard granular, so when the mass seems ready to you, pour it into a colander lined with a cloth and strain for 2 minutes. After removing the cloth from the colander along with the contents, place it under a stream of warm water and, gradually adding cold, rinse off the serum. Place the mass in a bowl, add salt, cream to taste and chill well before drinking.
Second recipe
Pour 1 cup of starter into 4.5 liters of fresh milk. Cover and leave overnight in a warm place. In the morning, add 1/2 rennet tablet dissolved in 1/2 cup water. Stir 1 minute, cover and let stand 45 minutes. Cut the clot into centimeter cubes, then heat in a water bath to 40 degrees C. Then continue as in the first recipe, when the mass heats up and reaches the density you need.

COOKING PROCESSED CHEESE AT HOME
To make cheese, you will need 3 liters of milk, 1 liter of sour cream, 5 eggs, 1 tbsp. a spoonful of salt and sugar.
From the accessories you will need cutting boards and a stone for oppression.
Milk must be boiled, and sour cream must be beaten with eggs so that a homogeneous mixture is obtained.
Salt and sugar are added to boiling milk, and when it boils, you need to pour the sour cream mixture into it in a thin stream.
The resulting mixture should be heated over low heat, while stirring it until curtailing. When a dense clot forms in the pan, you need to remove it from the heat and immediately throw it into a colander lined with gauze in two layers.
When the whey is partially strained, the cheese mass is tied with gauze, the ends of which are straightened, and placed between two clean cutting boards, after which they are pressed down with a stone. When all the whey has been removed, the cheese can be considered ready. Whey can be used to knead dough for pancakes.
The resulting cheese cannot be stored for a long time. It keeps in the refrigerator for two to three days.

RECIPES USING CHEESE

KHACHAPURI
> 0.5 l of matsoni, 2 eggs, 0.5 teaspoons of salt, flour - as needed. > For the filling: 500 g cheese, 7-2 eggs, 100 g butter.
From yoghurt (see the preparation in the second section of the book) or yogurt, with which most of the whey, eggs, salt and wheat flour have been previously decanted, knead a non-cool dough (sometimes baking powder is added to the dough - soda), divided into 4 parts. Roll each into thin pancake layers, somewhat thicker than for noodles (according to the size of the pan in which khachapuri will be baked). Spread the prepared filling on each layer with a layer of about 0.5 cm, put the same layer of a smaller diameter on top and pinch the edges tightly. Khachapuri can also be open like a cheesecake, then it is baked in the oven.
Grease a cast-iron frying pan with oil, put khachapuri on it with a seam down, close the lid and bake for 8-10 minutes. When one side is browned, turn over and continue baking, but do not close the lid.
Grease the finished khachapuri with oil and serve hot. Filling preparation. Soak pickled cheese (Imeretinsky, chanakh, Kobiysky, feta cheese) beforehand, for which cut it into slices up to 1 cm thick, put in an enamel bowl and pour cold water over it. Depending on the degree of salinity, soaking lasts from 2 to 5 hours. Then the cheese should be squeezed through a napkin, chopped (ceiled, passed through a meat grinder), butter and an egg should be added.

CROQUETTES WITH CHEESE AND SEmolina
> For 1/2 liter of milk: 100 g of semolina, / egg, 100 g of grated cheese, 2 cm. "spoons of butter, ground crackers, salt, pepper - to taste.
Boil thick semolina porridge in milk, put an egg in it, grated hard cheese, salt, pepper to taste and mix everything, apply the porridge with a layer of about 1.5 cm on the board and cool. Cut the cooled porridge into squares, roll in grated cheese and breadcrumbs and fry in butter.

CHEESE STICKS
The cheese is cut into slices 2-3 cm thick, and then into oblong sticks.
Each stick can be decorated in different ways: putting a radish, a piece of egg, sprats, a piece of pineapple on the cheese and whatever the hostess will be prompted by her taste and imagination.

PEPPERS STuffed with Cheese and EGGS
> 1 kg of pepper, 500 g of cheese, 5 eggs, 150 g of oil and ground red pepper.
For strong straight pepper pods, cut the upper wide part not completely, in the form of a cap, remove the stem with seeds, and open the caps. Mash the cheese and pour the eggs into it. For coloring, you can add a little red pepper. Fill the pepper pods with this mixture, close them with lids so that the filling does not fall out during frying. In a suitable dish, heat a little oil and brown the stuffed peppers in it on all sides, then put it in the oven for 5-10 minutes. Serve hot (and if it is cooked in vegetable oil, then you can also cold).

CHEESE QUENELS
> 250 g grated cheese, 100 g semolina, 4 eggs.
Grind the yolks, mix with grated cheese and semolina, salt, let stand for 2-3 hours. Then mix with whipped proteins and put on a wet napkin, giving the mass the shape of a roller. Wrap tightly in a napkin, tightly bandage the ends of it and, securing the edge with a thread, put the roll in boiling salted water. When the roll pops up, carefully remove it by unfolding the napkin. Cut the roll into round pieces, arrange on a dish and pour over the sauce.

CAKES WITH CHEESE
> 300 g shortcrust pastry, 200 g cheese, 1 glass of milk, 1 cm. a spoonful of flour, South oil, 2 eggs, a pinch of salt, pepper.
Place a 5 mm thick dough on a greased baking sheet and cover it with thinly sliced ​​or grated cheese. Top with custard made from milk, flour, eggs, salt and pepper. The baking sheet should be covered 3/4 of the way up. Bake 20 minutes in the oven. Ready cake cut into cakes.

COOKIES WITH CHEESE
> cup wheat flour, 7 1/4 cups grated cheese, 100 g butter, 3 cm. spoons of heavy cream 20% fat, salt and red pepper to taste, 1 egg.
Mix wheat flour, grated cheese, butter, cream, add salt, red pepper and knead everything thoroughly; Leave the resulting dough for 3 hours to ripen, then roll it into a layer and cut out round cakes with a small glass. Brush them with beaten egg and bake them in the oven.