Cottage cheese

                ФЕДЕРАЛЬНОЕ АГЕНСТВО ПО ОБРАЗОВАНИЮ

Государственное образовательное  учреждение высшего профессионального  образования

     ВОЛГОГРАДСКИЙ  ГОСУДАРСТВЕННЫЙ  ТЕХНИЧЕСКИЙ 

                                        УНИВЕРСИТЕТ 

                                            (ВолгГТУ)

 

 

 

                  Семестровая работа по иностранному языку

                                     Тема: Cottage cheese

 

 

Источники : 1)  http://www.tvorog.net/index-tu.html

                        2) http://ru.wikipedia.org                       

 

 

 

                                                                                   Выполнила: студентка

                                                                                                 ФТПП, группы ПП-251

                                                                                                  Кузнецова И.Ю

                                                                                                  Проверила: преподаватель 

                                                                                                   Пром Н.А

 

                                             

                                              Волгоград 2012

 

Cottage cheese - thick or solid particles of milk, who, curled, curdle, separated from the whey, sweet or fresh cheese, from which curry cheese, our cheese from sour, sour milk, which is put into a free spirit, and then leans back on the screen, or pressed. Vladimir Dahl.  
 
Cottage cheese, milk product, prepared fermenting milk lactic acid bacteria and removal of serum. Depending on the source of raw material (whole or skim milk) cottage cheese distinguish bold, bold and fat. As standard, adopted in the USSR, the fat cottage cheese contain water not exceeding 65%, fat not less than 18% protein and 11 %, acidity 200-225 ' T (' Turner); calorie 100 grams of TA - 230 kcal (960 kJ). 1 kg of this cheese is consumed 5,9-6,9 kg of milk fat content of 3,0-3,5%. Cottage cheese - a product, a full biological composition, is well absorbed.  
 
Glazed curd cheese - a product of purely manufactured in Russia, enjoys continuing popularity. In 1965, with the help of the Department MAPP Voronezh Technological Institute has developed documentation and forces the plant was constructed and assembled the first Soviet mechanized line for production of glazed curd weighing 50 r.  
 
Currently , glazed curds are produced by many companies dairy industry. Species diversity is more than 50. Only Dairies in Dmitrov produces over 20 types of cheeses.  
 
Along with the usual cheeses in the past eight years actively started producing cheese curd glazed with stuffing.

 

COTTAGE CHEESE

 
Curd is a fermented milk product is concentrated protein with a mass fraction of protein to 15 - 20%. Quark has a clean taste and smell of sour milk without extraneous colors. Consistency soft and uniform, for a slightly mazhuschayasya fat cottage cheese, low fat allowed for non-uniform, crumbly with a slight separation of serum. Color white, uniformly throughout the mass. Curd issued the following types:

·  fat - fat content 18%, acidity 200 - 225 T;

·  bold - 9% fat content, acidity 210 - 240 T;

·  greasy - acidity 220 - 270 T;

·  Peasant - 5% fat content, acidity of 200 T;

·  Table - zhirnost2%, acidity 220 T;

·  diet - fat content of 4%, 11%, the acidity of 220 T;

·  diet of fruits and berries - fat 4%, 9%, 11%, non-greasy, acidity 180 - 200 T.  
fruit - 4% fat, nonfat, acidity 200 T.  
 
Technology is based on the production of cottage cheese sourdough fermenting milk to produce curd and its subsequent processing. Clot is obtained by the acid and acid-rennet coagulation of milk proteins.

 

FABRICATION OF COTTAGE CHEESE

 
Cottage cheese made from pasteurized and normalized whole and nonfat milk and buttermilk through the fermentation of sourdough, prepared on pure cultures of lactic acid bacteria, using rennet or without pepsin or calcium chloride solution and subsequent removal of the clot of serum. Curd, intended for direct consumption or making cheese products without heat treatment, produce only from pasteurized milk.  
 
Curd is a fermented milk product is concentrated protein with a mass fraction of protein to 15-20%. Quark has a clean taste and smell of milk without extraneous colors. Consistency soft and uniform, for a slightly mazhuschayasya fat cottage cheese, low fat allowed for non-uniform, crumbly with a slight separation of serum. Color white, slightly yellow with a cream shade, uniform throughout the mass. For microbiological indicators in the curds are not allowed content of Escherichia coli in 0.00001 g of the product and pathogens, including salmonella in 25 g of the product.  
 
Dairy produce the following types of cheese:  
 
fat - 18%-term fat and acidity 200-225 T;  
 
Bold - 9% fat-term and acidity 210-240 ° T;  
 
greasy - acidity 220-270 T  
 
Peasant - 5%-term fat and acidity 200 T;  
 
Table - 2%-term fat and acidity 220 ° T;  
 
diet -4% and 11% Neu-Neu-fat, low-fat, STAR-lotnostyu 210-220 ° T;  
 
diet of fruits and berries -11, 9, 4% fat-term, low-fat, acidity 180 - 200 T;  
 
fruit - 4% fat-term, low-fat, acidity 200 T  
 
... and other types of cheese.  
 
Technology is based on the production of cottage cheese sourdough fermenting milk to produce curd and its further processing. Clot is obtained by the acid and acid-rennet coagulation of milk proteins. When the acid coagulation of milk during fermentation making leaven, prepared on pure cultures of lactic streptococci. The acid-rennet coagulation provides for the yeast, calcium chloride and rennet. When the acid coagulation of a clot is formed as a result of lactic fermentation and has a good consistency. However, the fermenting milk in the production of fat cottage cheese formed clot poorly paid whey. Therefore, in practice the method of coagulation of milk proteins selected depending on the quality of feedstock, the type of cheese produced, available equipment, customer orders, etc.

 

Cooking cottage cheese home

 
First of all pasteurized or boil the milk, since raw milk may be as useful lactic acid bacteria and other microorganisms. When heated to high temperature will kill nearly all microorganisms that are in raw milk, including harmful.  
 
During pasteurization, milk is poured into the pan, do not bring to a boil, and heated with stirring to 80 ° C and maintained at this temperature for 10-5 minutes, removing the pan from the heat. The temperature of milk during pasteurization is necessary to measure thermometer  
 
Then the hot milk must be cooled as quickly as possible to a temperature of 32-36 ° C. It is best to delete the pan with hot milk in another bowl with cold water, preventing the ingress of water into the milk.  
 
Milk cooling leavens, by introducing a thin stream with stirring leaven containing lactic acid bacteria, about 2-3 tablespoons per 1 liter of milk. Basically, yogurt is prepared.  
 
Leaven may be ready yogurt (not oxyphilic) or a good sour cream. It is best to use a special starter cultures for cheese, sour cream or kisloslivochnogo oil.  
 
Fermented milk mixed with a spoon, a pot lid is closed and placed in a warm place.  
 
Milk left alone to fermentation, ie before the formation of a clot.  
 
Ready clot must be sufficiently dense to be broken apart straight edges, smooth, shiny surface, and peel with the serum should be transparent, greenish color.  
 
Can not be used for making cheese sour enough, a weak bunch. From such a bad bunch, released whey and curd obtained low quality.  
 
From the resulting curd should be partially remove the serum. For this purpose it is cut into rectangular pieces, which are transferred onto a sieve or colander, treated with boiling water and covered with gauze folded twice. Even better, spread a large spoonful of uncut clot lavers of cheesecloth laid on a sieve or colander.  
 
To accelerate the separation of whey, a clot can be cut gently warmed to 36-38 ° C. For this pot with a clot is placed in a basin of hot water with a spoon and gently move the upper layers of it from one side of pan to another. In this case pieces of clot from the bottom of pots are raised, and the top lowered, which promotes uniform heating of the mass and a better separation of Sivorotki. Then transferred onto a clot sieve, covered with gauze, for draining whey.  
 
When the end office whey, cottage cheese mixture into cooled gauze and, if necessary, pressed flat. For this to put cheese in gauze treated with boiling water board, and it placed the goods. Molded curd is transferred to a cool place or refrigerator.

 

Dishes from cottage cheese:

 
From the fresh curd can be prepared by a variety of hot and cold dishes. All the hot and cold dishes you can prepare both the fat and from fat-free cottage cheese, on to the cold dishes (syrkovuyu mass curd cream) better to eat fat cheese, nonfat cottage cheese out of these dishes are obtained less tasty.  
 
Too wet curd should be molded, for this we must expand it in the chi-stye bags from thick linen capacity of 5 - 6 kg and placed under the press. In the manufacture of cottage cheese curd mass, and some hot dishes for flavor well add vanilla and zest of citrus. Vanillin for a more equitable distribution of its mass in the curd should be dissolved in a small number of ethyl alcohol or hot water. Prior to the preparation of dishes to make cottage cheese are more delicate and smooth consistency it should pass through the rubbing machine or through a meat grinder with the lattice, which has small holes, with small amounts of cottage cheese can be rubbed through a sieve.

 

Curd mass SWEET

 
Grated cheese mix thoroughly with sugar or powdered sugar. Add salt and vanilla f Vanillin is dissolved in alcohol, wine or hot vode .Mozhno also use natural vanilla. Va must first pound of sugar and sift through a sieve. The resulting mass mix well. Wher put a lot of cottage cheese on a plate or in a salad bowl.

 

                                                                 Curd

 

Get the freshest cream cheese, put into a press and rub it through a sieve, put in fresh cream, eggs, and two-thirds of spoons of salt and caraway seeds, pre-washed, stir everything well, to make thick pancakes, and a half inches in diameter, and put them on iron sheet, put in oven to slightly browned. Submit them sugar and cream.

 

 

USEFUL ACT

 
Almost all dairy products have many useful properties. Products such as kefir, yogurt, cream, cottage cheese and milk just useful not only for the body and can be used not only as food but also as a cosmetic. These products contain vitamins A and E, which support the smoothness of the skin, and also contain fats, which maintain the necessary level of moisture of the skin. Of the many dairy products, you can make a lot of facial masks, skin, hands. Masks can be exfoliating and lightening, and rejuvenating. In addition, may have the effect of nourishing and soothing.  
 
Milk and cream have a number of medicinal properties, they strengthen the hair structure, giving them a shiny and healthy appearance. Very useful to take milk baths. This will give your skin a velvety texture and tenderness. Quark soothes irritated skin. Yogurt contains lactic acid, which improves cell regeneration and helps with sun burns. It should apply yogurt in place of burn, like a few minutes, you will feel its moisturizing and soothing effect on skin.

 

PRODUCTION

 

Cottage cheese is usually produced from curdled (normal skis shee raw milk). Drained curds from whey (liquid part) and the rest of the thickened part of the shift in the piece of cloth (gauze, calico), in form, resembling a cone. Then the bag is hung for 5-6 hours to ensure that excess whey dripping. If it so happened that the serum of glass is not full, then after 5 hours should be put raw cheese "under the press. And after another 2-3 hours you get home curd formation. This cheese can dry a little in a water bath. But this should be done gently over low heat to avoid dryness curd. Dried cheese called bladed.  
 
There are also varieties of cheese, which are made in other traditions - Skiri, ezhegey, irimshik and suzma. Skiri skisshego made from milk (sour milk), which did not reach the consistency for the manufacture of traditional cheese. First, boil some milk, and when it is boiling pour in the same part of the curds and continue to boil over high heat a few more minutes. Serum will be separated and acquire a greenish color. Once this happens, turn off heat and drain the whey, the remaining portion of the thick Put in a bowl, spoon Promna its offices to the same greenish whey. Drain and her. The remaining portion of thick white and whey are ready for use. This is the kind of cheese Skiri. From traditional cheese its flavor and distinguishes soft elastic consistency.  
 
For cheese-irimshik required to take two parts of fresh milk and one part sour. In the manufacture of cheese-ezhegey take one piece of fresh milk and two parts sour. Technology boiling are the same as for the cheese-Skiri. But at the moment when you prominat curds with a spoon, you need to add salt and butter, which would give individual taste.  
 
Suzma - cottage cheese is produced from yogurt. First, you want to make Greek yogurt, so-called katyk. To do this, take thick milk (plain milk, boiled for 3-4 hours on low heat until 1 / 3 of original volume), cooled to 30 degrees, leavens the live yogurt and then wrapped up the dishes with the contents in a warm blanket. Is left for about 9-10 hours, while not moving and shaking. After this time, the thick part of being removed from the dishes and suspended in a bag for pumping serum. Serum in a little cottage cheese, so it will drain briefly. Then you get a cheese-suzma, which by its texture resembles immediately cottage cheese, sour cream and butter. Quark-suzma - a universal product, because it can be translated into a state of sour cream or yogurt, stirring to get oil, heating in a water bath to get cheese.  
 
But regardless of the variety of cheese, he remains a very useful product. And first of all the most useful is a fresh cheese, when his consistency is very light and it contains proteins rapidly assimilated. And, of course, fresh cheese - Assistant digestion, and the old - on the contrary. Eat cheese in a pure form, with fruits, candied fruits. Try fewer expose it to heat treatment (hot, baking), because both proteins to adopt the worse.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Творог - густые или твердые частицы молока, кои, свернувшись, створожившись, отделяются от сыворотки; сладкий или пресный творог, из которого выделываются сыры; наш творог из кислого, квашеного молока, которое ставится в вольный дух, а потом откидывается на сито или отжимается.  
 
 Творог, молочнокислый продукт, приготовленный сквашиванием молока молочнокислыми бактериями и удалением сыворотки. В зависимости от исходного сырья (цельное или обезжиренное молоко) различают творог жирный, полужирный и обезжиренный. По стандарту, принятому в СССР, жирный творог содержит воды не более 65%, жира не менее 18% и белка 11%; кислотность 200-225°Т (°Тернера); калорийность 100 г Т. - 230 ккал (960 кдж). На 1 кг такого творога расходуется 5,9-6,9 кг молока жирностью 3,0-3,5%. Творог - продукт, полноценный по биологическому составу, хорошо усваивается.  
 
Глазированные творожные сырки - продукт чисто российского производства, пользующийся постоянной популярностью. В 1965 году с помощью кафедры МАПП Воронежского технологического института была разработана документация и силами завода была изготовлена и смонтирована первая в СССР механизированная линия по производству глазированных сырков развесом 50 г.  
 
 В настоящее время глазированные сырки выпускаются многими предприятиями молочной промышленности. Разнообразие видов составляет более 50. Только молзавод в г. Дмитрове выпускает более 20 видов сырков.  
 
 Наряду с обычным сырком в последние восемь лет активно начат выпуск сырков глазированных с начинкой.

 

ТВОРОГ

 
Творог представляет собой кисломолочный  концентрированный белковый продукт  с массовой долей белка до 15 - 20 %. Творог имеет чистые кисломолочный  вкус и запах без посторонних  оттенков. Консистенция нежная и однородная, для жирного творога слегка мажущаяся, для нежирного допускается неоднородная, рассыпчатая с незначительным выделением сыворотки. Цвет белый, равномерный по всей массе.  
 
Творог выпускается следующих видов:

·  жирный - жирность 18 %, кислотность 200 - 225 Т;

·  полужирный - жирность 9 %, кислотность 210 - 240 Т;

·  нежирный - кислотность 220 - 270 Т;

·  крестьянский - жирность 5 %, кислотность 200 Т;

·  столовый - жирность2 %, кислотность 220 Т;

·  диетический - жирность 4 %, 11 %, кислотность 220 Т;

·  диетический плодово-ягодный - жирность 4 %, 9 %, 11 %, нежирный, кислотность 180 - 200 Т. с фруктами - жирность 4 %, нежирный, кислотность 200 Т.  

Технология производства творога  основана на сквашивании молока закваской  с целью получения сгустка и его последующей обработки. Сгусток получают при кислотной и кислотно-сычужной коагуляции белков молока.

 

ТЕХНОЛОГИ ИЗГОТОВЛЕНИЯ ТВОРОГА

 
Творог изготовляют из пастеризованного и нормализованного цельного и обезжиренного  молока и пахты путем сквашивания закваской, приготовленной на чистых культурах молочнокислых бактерий, с применением сычужного фермента или без него, пепсина или растворов хлорида кальция и последующим удалением из сгустка части сыворотки. Творог, предназначенный для непосредственного употребления в пищу или выработки творожных изделий без тепловой обработки, производят только из пастеризованного молока.  
 
Творог представляет собой кисломолочный концентрированный белковый продукт с массовой долей белка до 15—20 %. Творог имеет чистые кисломолочные вкус и запах без посторонних оттенков. Консистенция нежная и однородная, для жирного творога слегка мажущаяся, для нежирного допускается неоднородная, рассыпчатая с незначительным выделением сыворотки. Цвет белый, слегка желтоватый с кремовым оттенком, равномерным по всей массе. По микробиологическим показателям в твороге не допускается содержание бактерий группы кишечной палочки в 0,00001 г продукта и патогенных микроорганизмов, в том числе сальмонелл в 25 г продукта.  
 
        Предприятия молочной отрасли выпускают следующие виды творога:  
 
 
жирный - 18%-ной жирности и кислотностью 200—225 Т;  
 
полужирный - 9%-ной жирности и кислотностью 210—240 °Т;  
 
нежирный - кислотностью 220—270 Т  
 
крестьянский - 5%-ной жирности и кислотностью 200 "Т;  
 
столовый - 2%-ной жирности и кислотностью 220 °Т;  
 
диетический - 4%-ной и 11%-ной жирности, нежирный, кислотностью 210—220 °Т;  
 
диетический плодово-ягодный - 11, 9, 4%-ной жирности, нежирный, кислотностью 180— 200 Т;  
 
с фруктами - 4%-ной жирности, нежирный, кислотностью 200 Т  
...и другие виды творога.  
 
Технология производства творога основана на сквашивании молока закваской с целью получения сгустка и его дальнейшей обработки. Сгусток получают при кислотной и кислотно-сычужной коагуляции белков молока. При кислотной коагуляции в молоко при сквашивании вносят закваску, приготовленную на чистых культурах молочнокислых стрептококков. Кислотно-сычужная коагуляция предусматривает внесение закваски, хлорида кальция и сычужного фермента. При кислотной коагуляции сгусток образуется в результате молочнокислого брожения и имеет хорошую консистенцию. Однако при сквашивании молока в производстве жирного творога образующийся сгусток плохо отдает сыворотку. Поэтому на практике способ коагуляции белков молока выбирают в зависимости от качества исходного сырья, вида производимого творога, имеющегося оборудования, заказов потребителя и др.