Cottage cheese is made from pasteurized and normalized whole and skim milk and buttermilk by fermentation with sourdough prepared in pure cultures ah lactic acid bacteria, with or without the use of rennet, pepsin or calcium chloride solution and subsequent removal of part of the whey from the curd. Cottage cheese intended for direct consumption or the production of curd products without heat treatment is produced only from pasteurized milk.

Cottage cheese is concentrated fermented milk protein product With mass fraction protein up to 15-20%. Cottage cheese has a pure fermented milk taste and smell without any foreign shades. The consistency is delicate and homogeneous, for fatty cottage cheese it is slightly spreadable, for low-fat cottage cheese it is allowed to be heterogeneous, crumbly with a slight release of whey. The color is white, slightly yellowish with a cream tint, uniform throughout the entire mass.(2)

Dairy industry enterprises produce the following types of cottage cheese:

Milk production technology is based on fermenting milk with starter to obtain a curd and its further processing. The curd is obtained by acid and acid-rennet coagulation of milk proteins. With acid coagulation, fermentation prepared from pure cultures of lactic acid streptococci is added to milk during fermentation. Acid-rennet coagulation involves the addition of starter, calcium chloride and rennet. With acid coagulation, the clot is formed as a result of lactic fermentation and has a good consistency. (17)

Cottage cheese is produced in the usual (traditional) and separate ways. They differ in that when producing fatty cottage cheese using a separate method, they first produce skim cheese, and then it is mixed with fresh cream, the amount of which corresponds to the fat content of the finished product.

Cottage cheese production using the traditional method

The technological process consists of the following operations: reception and preparation, milk separation, normalization, pasteurization, cooling, fermentation and ripening of normalized milk, curd cutting, whey separation and curd bottling, self-pressing and pressing of curd, cooling, packaging, packaging and storage, transportation of cottage cheese .(16)

Dairy raw materials intended for the production of cottage cheese are cleaned in milk separators or filtered through three layers of gauze or other filter fabric. Purified milk is heated to 37°C and separated in cream separators. Skim or normalized milk is pasteurized at 78° C with a holding time of 15-20 seconds in plate or tubular pasteurization-cooling units or containers. After pasteurization, the milk is cooled to fermentation temperature. If milk after pasteurization is not used immediately for processing, then it is cooled to 6°C and stored for no more than 6 hours. After storage, the milk is again heated to fermentation temperature.

The starter is prepared using pure cultures of mesophilic lactic acid streptococci. For accelerated fermentation, a starter prepared with pure cultures of mesophilic and thermophilic streptococci is used. The temperature of the milk during fermentation is 30° C in the cold and 28° C in the warm season, with in an accelerated manner- 32º C, when using Darnitskaya sourdough - 26º C and Kaunas sourdough - 24º C. Before adding to milk, the surface layer of the starter is carefully removed with a clean, disinfected ladle and removed. Then the starter is mixed to a homogeneous consistency with a clean whorl or stirrer and poured into the prepared milk in an amount of 1-5% of the total mass. During accelerated fermentation, 2.5% of the starter prepared on cultures of mesophilic streptococci, and 2.5% of the starter prepared on cultures of thermophilic streptococci is added to the milk. The duration of milk fermentation is 10 hours, and with the accelerated method - 6 hours.(2)

An aqueous solution of calcium chloride is added to milk after fermentation: 400 g per 1000 kg of fermented milk. It is necessary to restore the salt balance disturbed during pasteurization of milk. After adding the salt solution to the fermented milk, add a 1% enzyme solution at the rate of 1 g of the drug with an activity of 100,000 IU per 1000 kg of milk. Rennet, food grade beef or pork pepsin is used.

Rennet powder or pepsin is added to milk in the form of a 1% aqueous solution. The enzyme solution is added to the milk with constant stirring. 10-15 minutes after adding the enzyme solution, finish mixing and leave the milk alone until a dense curd forms with an acidity of 61ºT for cottage cheese with 9% and 18% fat content, 65ºT for peasant cottage cheese and 71ºT for low-fat cottage cheese. The clot is checked for fracture and by the type of whey. The serum released at the site of rupture of the clot should be transparent and greenish in color.(2)

To process the curd, hand lyres are used, in which stretched thin stainless wire serves as knives. Using such wire knives, the curd is divided into cubes measuring 2*2*2 cm. After this treatment, the curd is left for 40-60 minutes to separate the whey and increase acidity. The separated whey is poured into the bath. After draining the whey, the curd is poured into calico or lavsan bags. The bags are filled approximately 70%, which is 7-9 kg of cottage cheese. Then the bags are tied and placed one on top of the other in a self-pressing bath, press trolley or UPT installation for pressing and cooling the curd.

Self-pressing of cottage cheese continues for at least 1 hour. Pressing is continued until curd is obtained with the mass fraction of moisture specified in the regulatory documentation. For cottage cheese 18% fat content - 65%; 9% fat content - 73%; peasant - 74.5%; dining room - 76%; low-fat - 80%. When producing low-fat cottage cheese, dehydration of the curd can be carried out using a curd separator. After separation and pressing, the curd is cooled using various equipment. The cottage cheese is cooled to 12°C and sent for packaging and labeling.(17)

Production of cottage cheese using a separate method

Using a separate method, cottage cheese with a mass fraction of fat of 9.18% and peasant granular cottage cheese are produced. These types of product are obtained by mixing low-fat cottage cheese, made using acid-rennet coagulation of milk proteins, and fresh pasteurized high-fat or plastic cream.

The technological process consists of the following operations: acceptance and preparation of raw materials and materials, production of low-fat cottage cheese using acid-rennet coagulation of milk proteins, mixing low-fat cottage cheese with cream, packaging and labeling, post-cooling of the finished product.(17)

Preparation of raw materials consists of obtaining high-fat cream with a fat mass fraction of 50-55%. To do this, purified milk is heated to 37°C and separated. Normalized cream is pasteurized at a temperature of 88°C for 15-20 seconds and cooled to 38°C. Then the cream is sent to a storage container before mixing with low-fat cottage cheese.

Low-fat cottage cheese is produced using acid-rennet coagulation of proteins. Mixing low-fat cottage cheese and cream occurs in mixers and kneading machines. First, add cottage cheese to the mixer, and then, with continuous stirring, pour in the cream, stir for 5-7 minutes until a homogeneous consistency. The resulting cottage cheese is packaged, labeled and cooled in a refrigerator to 6°C before sale.(2)

Introduction

1. Cottage cheese. Characteristics, significance and production technology

1.1 Cottage cheese. Definition of cottage cheese. Types of cottage cheese

1.2 Technological process for making cottage cheese

2. Recipes for cottage cheese products

2.1 Curd mass with sour cream

2.2 Curd mass with berries or fruits

2.3 Curd cream

2.4 Curd balls

2.5 Cottage cheese pancakes

3.1 Chemical composition and nutritional value of main and auxiliary raw materials

4. Preparation and production of products

5. Types of control over the production of cottage cheese products

5.1 Concept and types of product quality control

5.2 Technochemical control over the production of cottage cheese products

6. Standardization and certification of cottage cheese and cottage cheese products

7. Organization of the workplace and use of equipment

Conclusion

List of literature

Applications

Introduction

According to the testimony of the Roman writer and scientist Marcus Terence Varro, the product cottage cheese was known back in Ancient Rome. The milk was then fermented with a curd, which was removed from the stomach of calves, kids or lambs that fed only on mother's milk.

Cottage cheese was eaten salted and unsalted, sometimes mixed with milk, wine or honey. Enough for a long time Cottage cheese in Rus' was called cheese, and dishes made from it were called cheese (remember the familiar cheesecakes). It is unknown where this name came from, but it was so firmly attached to cottage cheese that it did not disappear even after the appearance of hard (rennet) cheeses in Russia. Cottage cheese has always been one of the most revered products among the Slavs. They ate it almost every day. The starting material for making cottage cheese was ordinary yogurt, a pot of which was placed in a not very hot oven for several hours. Then the pot was taken out and its contents were poured into a linen cone-shaped bag. The whey was filtered off, and the bag of cottage cheese was placed under a press. However, cottage cheese prepared in this way could not be stored for a long time, and refrigerators were not yet known. During the period when milk yield was good, and especially during fasting, the peasants accumulated quite a lot of cottage cheese. To prevent it from disappearing, people came up with quite a original way its conservation. The finished cottage cheese (from under the press) was again placed in the oven for several hours, then under the press, and so on twice. When it became completely dry, it was placed tightly in clay pots and poured on top melted butter. Such cottage cheese could be stored in the cellar for months; it could be taken with you on long journeys. In the last century, the Rostov district of the Yaroslavl province was famous for cottage cheese. From here he was taken to Moscow. In the Ryazan province, cottage cheese from the village of Dedinovo was considered the best. They sold cottage cheese by the pound. Moreover, the drier it was, the more expensive it was.

Now cottage cheese production has been established, if not in every locality, then in every city, even a small one.

Chelyabinsk City Dairy Plant was founded in 1935. The decision to create the plant was made in order to provide the population of the Southern Urals with dairy products. The first dairy product that the plant began to produce was kefir. At that time, all operations were performed manually. Today the company successfully operates in the dairy products market of the Chelyabinsk region, Yekaterinburg, Tyumen.

Dairy products are the main source of amino acids and living microorganisms essential for human life. "First Taste" (a very successful brand of the Chelyabinsk City Dairy Plant) is the taste of life. Processing technology trademark“First taste” allows you to keep microorganisms alive in dairy products, which is impossible in products that undergo high-temperature processing (sterilization).

The object of this work is cottage cheese and products made from cottage cheese; The subject is the technological process of making cottage cheese and products made from it.

The purpose of the work is to consider in detail such a product as cottage cheese, its characteristics, and production. To achieve this goal, it is necessary to solve the following tasks:

define cottage cheese, reveal its characteristics, meaning and production technology;

consider some recipes for cottage cheese products;

consider the characteristics of the main and auxiliary raw materials, identify beneficial properties, determine their nutritional and energy values;

describe the processes of preparation and manufacturing of products;

consider types of control over the production of cottage cheese products;

cottage cheese certification standardization product

highlight the main stages of standardization and certification of cottage cheese and products made from cottage cheese;

describe the organization of the workplace and the use of equipment.

1. Cottage cheese. Characteristics, significance and production technology

1.1 Cottage cheese. Definition of cottage cheese. Types of cottage cheese

Fermented milk products are products produced by fermenting milk or cream with pure cultures of lactic acid bacteria, with or without the addition of yeast or acetic acid bacteria. Some fermented milk products are obtained as a result of lactic acid fermentation only; in this case, a fairly dense, homogeneous clot with a pronounced sour-milk taste is formed. Other products are obtained as a result of mixed fermentation - lactic acid and alcohol.

Fermented milk products are of great importance in human nutrition due to their medicinal and dietary properties, good taste, easy to digest.

Cottage cheese is a traditional protein fermented milk product with high nutritional and medicinal dietary properties. In almost all treatment menus prescribed by doctors, cottage cheese is one of the first items listed. But it is useful and healthy people any age. Cottage cheese is a concentrate milk protein and some others components milk. The importance of protein in our lives is well known: this is the material from which all the body’s cells, enzymes, and immune bodies are built, thanks to which the body becomes resistant to diseases. The human body receives proteins along with food, breaks them down into amino acids, and from them builds molecules of new proteins that are unique to our body. To do this, it needs a set of 20 amino acids. Of the latter, the most deficient in food products is methionine and tryptophan, which play an important role in the processes of the nervous system, hematopoietic organs and digestive organs. The main supplier of these amino acids is cottage cheese. Along with proteins, for the normal functioning of the body, minerals, the most important of which are calcium and phosphorus compounds. They form the basis of bone tissue and teeth. This, by the way, explains the fact that during the period of formation and growth of the body, children and adolescents need additional amounts of calcium. However, calcium is necessary for the normal functioning of the heart muscle and central nervous system, and brain and bone tissue need phosphorus. In terms of the amount of calcium and phosphorus salts, as well as their physiologically favorable ratio, cottage cheese stands out among others food products: it contains approximately 0.4%. It should be added that the calcium content makes cottage cheese an indispensable product for tuberculosis, bone fractures, diseases of the hematopoietic system, rickets. Cottage cheese promotes urine excretion, so it is recommended for hypertension, heart disease, kidney disease, etc.

In modern conditions, it is produced by fermenting pasteurized whole or skim milk and removing part of the whey from the resulting curd. Cottage cheese from unpasteurized milk can only be used for the production of products subject to mandatory heat treatment (dumplings, cheesecakes, etc.), as well as for production processed cheeses. The composition of cottage cheese includes 14-17% protein, up to 18% fat, 2.4-2.8% milk sugar. It is rich in calcium, phosphorus, iron, magnesium - substances necessary for the growth and proper development of a young body. Cottage cheese and products made from it are very nutritious, as they contain a lot of protein and fat. Cottage cheese proteins are partially bound to phosphorus and calcium salts. This promotes better digestion in the stomach and intestines. Therefore, cottage cheese is well absorbed by the body.

Methionine and choline contained in the components of cottage cheese prevent atherosclerosis. Children, pregnant women and nursing mothers especially need cottage cheese, since the calcium and phosphorus salts it contains are spent on the formation of bone tissue, blood, etc. Cottage cheese is recommended for patients with tuberculosis and anemia. It is useful for heart and kidney diseases accompanied by edema, as calcium helps remove fluid from the body. Low-fat cottage cheese is recommended for obesity, liver disease, atherosclerosis, hypertension, myocardial infarction. For gout and other diseases, when meat and fish proteins are contraindicated, they are replaced with cottage cheese protein.

Cottage cheese has a pure fermented milk taste and smell without any foreign shades. The consistency is delicate and homogeneous, for fatty cottage cheese it is slightly spreadable, for low-fat cottage cheese it is allowed to be heterogeneous, crumbly with a slight release of whey. The color is white, uniform throughout the mass. Cottage cheese is produced in the following types:

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

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

low-fat - acidity 220 - 270 T;

table - fat content 2%, acidity 220 T;

dietary - fat content 4%, 11%, acidity 220 T;

dietary fruit and berry - fat content 4%, 9%, 11%, low-fat, acidity 180 - 200 T.

with fruit - fat content 4%, low-fat, acidity 200 T.

1.2 Technological process for making cottage cheese

The technology for producing cottage cheese is based on fermenting milk with starter to obtain a curd and its subsequent processing. The curd is obtained by acid and acid-rennet coagulation of milk proteins.

Based on this, there are two main methods of coagulation:

acid;

acid-rennet.

Production of cottage cheese using the acid-rennet method

With this method of producing cottage cheese, the curd is formed not only as a result of lactic fermentation, but also with the help of the added rennet. The scheme for the production of cottage cheese using the acid-rennet method is shown in Figure 1.

Figure 1. Scheme for the production of cottage cheese using the acid-rennet method

Reservoir for normalized milk; 2 - pump; 3 - intermediate tank; 4 - plate pasteurization apparatus; 5 - milk separator: 6 - bath for curd curd; 7 - press trolley; 8 - cooler for cottage cheese; 9 - filling and packaging machine; 10 - storage room.

For the production of cottage cheese, high-quality fresh milk without defects is used. Normalized milk is cleaned of mechanical impurities and sent for pasteurization. Pasteurized milk is cooled to fermentation temperature and sent to special baths for the production of cottage cheese. For the convenience of unloading the clot from them, the baths are mounted on the site.

To ferment milk, a starter prepared from pure cultures of mesophilic lactic acid streptococcus is used. After adding the starter, the milk is thoroughly mixed.

Rennet is not added simultaneously with the ferment, but only after some aging of the fermented milk. Fermented milk is kept until its acidity reaches 32-35°T. After this, a solution is added to it calcium chloride in order to restore the ability of pasteurized milk to form, under the influence of rennet, a dense curd that separates whey well. A solution of rennet is added to thoroughly mixed milk. After this, the milk is thoroughly mixed and left alone to form a curd.

The duration of milk fermentation with the correct technological process using starter culture on mesophilic cultures is 6-8 hours, with the accelerated method 4-4.5 hours.

During the production of cottage cheese, moisture is removed from the resulting curd (whey along with dry substances dissolved in it - lactose, mineral salts, whey proteins, etc.). To speed up the release of whey, the clot is cut into small pieces, which significantly increases its surface, opens many capillaries and pores, and also shortens the path of passage of the whey to the surface.

For this purpose, the curd is cut into cubes at the moment of readiness and left alone for a while. During this time, whey is intensively released from the damaged clot, the cubes become somewhat denser and at the same time their acidity increases. The whey separated during the holding period is removed from the bath using a siphon or released through a fitting.

The curd, partially freed from whey, is unloaded from the bath and sent for self-pressing. To facilitate the release of whey, self-pressing and pressing of the curd occurs in small portions placed in durable bags. The bags are tied and placed in several rows in a press trolley, where the whey is released from the clot under its own weight.

At the end of self-pressing, the bags with the curd are evenly laid out on the perforated bottom of the cart in several rows, the plate is lowered onto them and the curd is pressed until ready. To speed up the release of whey, the bags in the press cart are shaken and rearranged during pressing (the upper bags are moved down, and the lower bags are moved up).

To avoid an increase in acidity, pressing should be carried out not in the production workshop, but in rooms with an air temperature no higher than 8° C. For this, pressing carts are transported from the workshop to special chambers. The end of pressing is determined by the moisture content in the curd. The entire process of removing whey from the curd, poured into bags, lasts at least three hours.

After pressing is completed, the curd is immediately cooled to 6-8 ° C to prevent an increase in acidity in it. To cool cottage cheese, dairy plants use Loktyukhov coolers, rotary drums in which the cottage cheese is pressed and cooled, as well as more advanced two-cylinder OTD coolers. In enterprises with a small volume of cottage cheese production, after pressing, it is placed in refrigeration chambers in the same bags. Ready cottage cheese packaged in large and small containers.

The technology for producing cottage cheese using the acid-rennet method has a number of serious disadvantages and fundamentally hinders the growth of its production. The entire process of its production is very long and takes at least 11 hours. Operations to remove whey from the curd not only take a lot of time, but also require a lot of manual labor, which entails a decrease in labor productivity. A significant amount of fat leaves the curd with the whey.

Production of low-fat cottage cheese acid method

Low-fat cottage cheese is usually produced using the acid method. Its production is organized not only at dairies, but also at grassroots enterprises and is carried out using the same equipment on which fatty cottage cheese is produced using the acid-rennet method. The scheme for the production of cottage cheese using the acid method is shown in Figure 2.

Skim milk used for the production of cottage cheese must be fresh, good quality and have an acidity of no higher than 21° T. It is pasteurized, cooled to the fermentation temperature and sent to baths. When thoroughly kneading, the starter is added to the skim milk and left in a calm state to form a curd.

Figure 2. Scheme for the production of cottage cheese using the acid method

Reservoir for normalized milk; 2 - pump; 3 - intermediate tank; 4 - plate pasteurization apparatus; 5 - milk separator; 6 - bath for curd curd; 7 - press trolley; 8 - cooler for cottage cheese; 9 - filling and packaging machine; 10 - storage room.

To speed up the separation of whey, the curd is cut horizontally and vertically with knives into cubes with an edge size of 20 mm and then left alone for 10-15 minutes. The process of syneresis accelerates with increasing temperature, which causes stronger contraction of the protein clot and a more intense release of whey from it. Therefore, the cut curd is heated (boiled) to 36-38° C.

In this case, when producing cottage cheese in double-walled baths, hot water. To ensure uniform heating of the entire mass, the curd is carefully mixed. If the curd is produced in single-walled baths, then hot whey at a temperature of 60-65° C is added to it for heating. increased acidity it is better to heat the curd by boiling it hot water. Hot whey or water should be poured into the bath gradually while stirring to avoid local overheating of the clot.

Overheating the curd contributes to the formation of a dry and rough consistency of the curd. Insufficient heating of the curd slows down the separation of whey, which can cause an increase in acidity and also negatively affects the quality of the product. After reaching the specified temperature, the heating is stopped, the curd is left alone for 10-15 minutes for better dehydration. Then part of the whey is removed and the curd is poured into bags. Its acidity before bottling should be 80-85° T. Self-pressing and pressing of the curd occurs in press carts in the same way as when producing fatty cottage cheese using the acid-rennet method.

Low-fat cottage cheese is used mainly as a raw material in the production of processed cheese and is therefore packaged in large containers.

Separate method of cottage cheese production

In order to speed up the process of whey separation and significantly reduce fat loss, a technology for producing fatty cottage cheese using a separate method was developed.

The essence of the separate method is that the milk intended for the production of cottage cheese is pre-separated. Low-fat cottage cheese is produced from the resulting skim milk, to which the required amount of cream is then added to increase the fat content of the cottage cheese.

The production of full-fat and semi-fat cottage cheese using a separate method can also be carried out using conventional equipment (cottage cheese baths, press trolleys, etc.). Low-fat cottage cheese is produced using the acid-rennet method. The whey is separated from the low-fat curd much easier and faster. The flow chart for the production of full-fat and semi-fat cottage cheese using a separate method is shown in Figure 3.

The cottage cheese is pressed in bags until a certain moisture content is reached, then it is sent to the rolling mill, where it is well ground until a homogeneous consistency is obtained. After this, it enters the kneading machine, where the calculated amount of chilled cream is fed. After thorough mixing, the resulting product is sent for packaging.

Figure 3. Scheme for the production of full-fat and semi-fat cottage cheese using a separate method

7 and 10 - tanks; 2 - milk pump; 3 - plate pasteurization unit; 4 - cream separator; 5 - cream pump; 6 - pasteurizer for cream; 8 - starter; 9 - dosing pump; 11 - membrane pump; 12 - plate heat exchanger: 13 - separator for cottage cheese; 14 - receiver; 15 - pump for cottage cheese: 16 - cooler; 17 - mixer.

When producing cottage cheese using a separate method, it is necessary to perform additional operations for separating milk, as well as mixing low-fat cottage cheese with cream. However, the advantages that this method has are significant, suffice it to say only about saving fat.

When producing cottage cheese using a separate method on existing equipment, a number of operations are performed manually, there is no production flow, and the use of bags for pressing the curd creates great inconvenience. All these disadvantages are eliminated by using special separators.

The finished cottage cheese is packaged using automatic machines. These lines produce 500-600 kg of cottage cheese per hour; They are intended for large dairies that process at least 30 tons of milk into cottage cheese per shift.

The main advantage of this line is the complete mechanization of the technological process, which is carried out continuously and in a closed flow. As a result, all manual operations for the production of cottage cheese are eliminated (with the exception of equipment washing). The most labor-intensive process - separating whey from the curd - occurs continuously using a separator. As a result, sanitary and hygienic production conditions are improved, labor productivity is improved, costs are reduced and the quality of the finished product improves.

Flow-mechanized method of cottage cheese production

The method is that the curd during the production of cottage cheese is formed under the influence of lactic acid, which is added to milk in the form of acid whey. Fermentation of milk and separation of whey from the curd occurs in multi-section continuous curd makers. They can produce full-fat, semi-fat and low-fat cottage cheese. A diagram of the flow-mechanized method for producing cottage cheese is presented in Figure 4.

With the flow-mechanized method of cottage cheese production, milk is prepared for fermentation in the usual way. Purified, normalized and pasteurized milk is cooled and sent to vertical tanks, where the milk is partially fermented. To do this, add starter to it and, after thorough mixing, leave it to increase acidity.

To ensure continuity of the process, milk from each tank is supplied to the curd maker in an amount of 25-50%, and instead it is supplied to the tank fresh milk. A mixture of fresh and partially fermented milk again reaches the desired acidity in a short period of time. Thus, partial fermentation of milk before its processing is carried out using a continuous-cyclic method.

Figure 4. Scheme of a flow-mechanized method for the production of cottage cheese

Drive: 2 - automatic dispenser: 3 - pipeline for milk: 4 - receiver: 5 - multi-section drum: 6 - screw partition; 7 - bandage; 8 - removable mesh: 9 - lattice shield: 10 - pallet; 11 - cutting device; 12 - supporting frame; 13 - tray; 14 - rollers with bracket.

The acid whey used to form the curd must be prepared in advance. To do this, the whey obtained by pressing the cottage cheese is heated and the starter is added to it. The whey is fermented in a tank for 2-3 days; over the next 7-10 days, the whey is fermented by dilution (new portions of fresh whey are added to a certain amount of acid whey). Before sending the acid whey to the curd maker, it is pasteurized and cooled.

A multi-sectional cottage cheese maker is a cylindrical body divided by helical partitions into separate sections. The first section is the receiving section, into which partially fermented milk and a coagulant (acid whey or lactic acid solution) are supplied through pipelines. The following sections serve to form the clot and achieve the required density. The last two sections are designed for pressing the curd curd.

Partially fermented milk enters the receiving section of the curd maker by gravity or is supplied in portions by a pump. Milk is supplied with continuous rotation of the curd maker and occurs through each revolution. Along with the milk, acid whey also enters the receiving section to increase acidity.

When milk is mixed with sour whey, a curd curd forms. When the curd maker rotates, the resulting curd clot moves from section to section, and it becomes denser, since whey is released from it as a result of the process of siperesis. In the last sections, the clot rotates and moves along the filter surface, where it is pressed. The whey released from the curd flows through the filter mesh into the pan. The finished cottage cheese is unloaded from the last section through a special tray and sent for cooling.

The production of cottage cheese in multi-section cottage cheese makers has a number of advantages compared to in the usual way its production. The entire process of producing cottage cheese in them is carried out continuously in a relatively short period of time and makes it possible to increase the harvest of finished products in existing areas. All technological operations are mechanized, including the most labor-intensive one - separating whey from the curd. As a result of the elimination of bags for pressing cottage cheese, the costs of auxiliary materials are reduced and the sanitary culture of production is increased.

Cottage cheese production at a cottage cheese maker

The cottage cheese maker produces full-fat, semi-fat and low-fat cottage cheese.

Milk prepared in the usual way (for the production of cottage cheese) goes into baths, where starter is added to it. Once the required acidity is reached, the usual doses of solutions of calcium chloride and rennet are added to the milk, after which it is left for fermentation.

The flow chart for the production of cottage cheese at a cottage cheese maker is shown in Figure 5.

Figure 5. Scheme of cottage cheese production at a cottage cheese maker

Bath for fermenting milk; 2 - hatch for unloading cottage cheese into carts; 3 - valve for draining whey: 4 - stands; 5 - traverse; 6 - hydraulic cylinder; 7 - pressing bath; 8 - filter fabric; 9 - rod; 10 - pipe; 11 - mechanism for opening and closing the hatch; 12 - self-priming pump: 13 - hydraulic drive.

The resulting curd is cut with a special device included in the curd maker's kit into cubes with an edge size of 20 mm and the curd is left alone to separate the whey, which is removed from the bath using a whey separator. The sampler is a perforated cylinder covered with filter fabric. The released whey enters the sampler through a filter fabric and a perforated surface and leaves the bath through a pipe.

After partial draining of the whey, pressing of the curd begins. To do this, the pressing bath is lowered down using a hydraulic drive. The speed of immersion of the pressing bath into the curd depends on its quality and the type of curd being produced. During pressing, the released whey passes through a filter fabric and a perforated surface into the pressing bath, from where it is periodically pumped out by a pump. Depending on the type of product being produced, the duration of pressing is: for full-fat cottage cheese 4-5 hours, semi-fat 3-4 hours and low-fat 2-2.5 hours.

At the end of pressing, the perforated bath rises up and the finished product is unloaded through the hatch into carts. The cart with cottage cheese is lifted up using a lift and tipped over the cooler hopper. The cooled cottage cheese is sent for packaging. The finished product produced in the cottage cheese maker is of good quality with a specific layered structure.

The production of cottage cheese in a cottage cheese maker or pressing bath has a number of advantages. It allows you to mechanize all labor-intensive processes and reduce the cost of manual labor. As a result of the elimination of pressing bags, losses of raw materials and finished products are reduced.

Freezing cottage cheese.

In order to reduce the seasonality of cottage cheese production, part of the cottage cheese produced in the summer is placed on long-term storage(up to 6 months).

Usually cottage cheese is frozen in wooden tubs. Freezing cottage cheese in tubs and its subsequent defrosting requires a lot of manual labor, causes significant losses of cottage cheese and reduces its quality. The process of freezing a large mass of cottage cheese in a tub is carried out very slowly. As a result, ice crystals, initially formed between the cottage cheese particles, gradually increase in size and reach significant sizes. When defrosting cottage cheese in this case, the water cannot be evenly distributed in the product and partially flows out of it, which reduces the quality of the cottage cheese.

2. Recipes for cottage cheese products

2.1 Curd mass with sour cream

Number according to the collection of recipes No. 602 "Curd mass with sour cream"

Product name	Gross, g
Curd

Cooking technology

The sweet or salty ready-made curd mass is placed in a heaped portioned bowl, a depression is made in it, into which sour cream is placed. You can add cumin (1.6 g per serving) to the salted curd mass, which is pre-sorted, washed, poured with hot water and left for 1 - 1.5 hours to swell, then the water is drained.

GOSTs and specifications for products included in the recipe “Curd mass with sour cream” are presented in Table 1.

Table 1 - GOSTs and specifications for products included in the recipe "Curd mass with sour cream"

2.2 Curd mass with berries or fruits

Number according to the collection of recipes No. 603 "Curd mass with berries or fruits"

Cooking technology

The finished curd mass is placed in a portioned bowl in a heap, with slices placed on top fresh berries or fruits or berries. When preparing curd mass with canned fruits or berries, the piled mass is poured with syrup, and then decorated with fruits or berries.

GOSTs and specifications for products included in the recipe “Curd mass with berries or fruits” are presented in Table 2.

Table 2 - GOSTs and specifications for products included in the recipe "Curd mass with berries or fruits"

2.3 Curd cream

Number according to the collection of recipes No. 612 "Curd cream"

Product name
Butter
Nuts (kernel)

Cooking technology

Softened butter is ground with egg yolks and sugar until a fluffy, homogeneous mass is formed.

Vanillin dissolved in hot water and salt are added to the pureed cottage cheese, mixed with the egg-butter mixture and gradually whipped cream or sour cream into a thick foam. The finished cream is placed in a serving bowl in the shape of a cone or pyramid, sprinkled with chopped nuts (almonds, walnuts or pistachios) and cooled.

When dispensing, the cream is decorated with slices of fresh or canned fruit or jam.

GOSTs and specifications for products included in the “Curd Cream” recipe are presented in Table 3.

Table 3 - GOSTs and specifications for products included in the “Curd cream” recipe

	Product name	Name, GOST or TU No.
		GOST R 52096-2003 Cottage cheese. Specifications
		GOST R 52121-2003 Chicken eggs for food. Specifications
	Butter	GOST R 52969-2008 Butter. Specifications
		GOST 21-94 Granulated sugar. Specifications
		GOST R 52092-2003. Sour cream. Specifications
	Nuts (kernel)	GOST 16833-71 Walnut kernel. Specifications
		GOST R 53118-2008 - Jam. Are common technical specifications
		GOST 16599-71 Vanillin. Specifications

2.4 Curd balls

Number according to the collection of recipes No. 613 "Curd balls"

Cooking technology

The cottage cheese is rubbed, combined with butter, grated cheese, ground red pepper and salt are added and mixed. The resulting mass is formed into balls the size of a walnut, sprinkled with crushed breadcrumbs.

When leaving, the balls are decorated with parsley.

GOSTs and specifications for products included in the “Curd balls” recipe are presented in Table 4.

Table 4 - GOSTs and specifications for products included in the “Curd balls” recipe

2.5 Cottage cheese pancakes

Number according to the collection of recipes No. 617 "Cottage cheese pancakes"

Cooking technology

Add 2/3 of the flour, eggs, sugar, and salt to the pureed cottage cheese. You can add 0.02 g of vanillin per serving, after dissolving it in hot water.

The mass is mixed well, shaped into a bar 5-6 cm thick, cut crosswise, breaded in flour, shaped into round balls 1.5 cm thick, fried on both sides, and then placed in the oven for 5-7 minutes.

Cheesecakes without sugar can be prepared with cumin (0.5g per serving).

The caraway seeds are sorted out, washed, poured with hot water and left for 1-1.5 hours to swell, then the water is drained. Cumin is added to the pureed cottage cheese along with the other ingredients.

They sell cheesecakes in batches of 3. per serving with sour cream, or jam, or sour cream and sugar, with milk or sour cream or sweet sauces.

Cheesecakes with cumin are served with sour cream or sour cream sauce.

GOSTs and specifications for products included in the “Cottage cheese pancakes” recipe are presented in Table 5.

Table 5 - GOSTs and specifications for products included in the “Cottage cheese pancakes” recipe

3. Characteristics of main and auxiliary raw materials

3.1 Chemical composition and nutritional value of main and auxiliary raw materials

Food products differ in chemical composition, digestibility, and the nature of their effect on the human body. Food products are characterized by their nutritional, biological and energy value.

Nutritional value is a general concept that includes the energy value of products, the content of nutrients in them and the degree of their absorption by the body, organoleptic merits, good quality (harmlessness).

Energy value is determined by the amount of energy provided by the food substances of the product: proteins, fats, digestible carbohydrates, organic acids.

Biological value primarily reflects the quality of the proteins in the product, their amino acid composition, digestibility and assimilation by the body.

Nutritional and energy value of the main and auxiliary products included in the dishes considered in this work, namely: “Curd mass with sour cream”, “Curd mass with berries or fruits”, “Curd cream”, “Curd balls” and “Curd cheesecakes” cottage cheese" - are presented in Table 6 - nutritional and energy value of main and auxiliary products.

Table 6 - Nutritional and energy value of main and auxiliary products

Product name	Nutritional value (chemical composition) per 100g of product									Energy value, kcal
				Carbohydrates, g	Dietary fiber, g	Organic acids, g		Vitamins, mg	Micro - and macroelements, mg
Fresh apricots
Pear jam
Table margarine
Butter
Wheat flour
Nuts (kernel)
Curd
Rye bread

3.2 Conditions and periods of storage of main and auxiliary products

Conditions and periods of storage of apricots

The main purpose of storing fresh fruits is to create conditions for slowing down the biochemical, physical and other vital processes occurring in the fruits after harvest, to delay the onset of the phases of aging and death of the fruit, and thereby more fully preserve the chemical composition and commercial quality of these products.

Stone fruits are classified as short-term storage products: shelf life ranges from 1-2 days to a month.

The most perishable ones are cherries, cherries and apricots. The main condition for storing stone fruits is maintaining a constant temperature of 0-1°C and a relative air humidity of 90-95% with moderate air exchange.

To extend the shelf life of apricots to 2 months, the fruits are placed in RGS with an oxygen content of 2-3% and carbon dioxide 3-5%.

Conditions and periods of storage of fermented milk products: cottage cheese, sour cream

Cottage cheese is a very unstable product when stored, even at low temperatures. At 0°C it can be stored for up to 7 days. For longer storage, the cottage cheese is frozen. Fatty usually at 12°C, not fatty at 18°C; At these temperatures, frozen cottage cheese is stored for 4 - 6 months.

Sour cream is stored at temperatures from +2 to +4°C for 72 hours.

Conditions and periods of storage of oil and fat products: margarine and butter

Margarine should be stored in refrigerated warehouses or refrigerators at an air temperature of - 20 to 15 ° C with constant air circulation. Storing margarine with products that have a strong specific odor is not allowed. The guaranteed shelf life of bulk margarine at temperatures from - 20 to - 10°C is 90 days, from - 9 to 0°C - 75 days, from 0 to 4°C - 60 days, from 5 to 10°C - 45 days; packaged in parchment - 60, 45, 35.20 days, respectively; packaged in laminated foil - 75, 60, 45, 30 days, respectively. Bulk soft margarine can be stored in PVC cups or boxes at temperatures from 0 to 10°C for no more than 75 days. The guaranteed shelf life of margarine with preservatives increases by 10 days at storage temperatures from 5 to 15°C.

Butter is a relatively perishable product. It is recommended to store it at a temperature of 10-12°C, in a dark place. The shelf life of butter with fillers is somewhat shorter than usual and varies, depending on conditions, from 10-20 to 90 days.

Conditions and periods of flour storage

Flour is stored in warehouses and warehouses of bakery products, trade enterprises and organizations, in warehouses and premises of public catering enterprises, retail trade enterprises. The premises for storing flour should be dry, clean, have good ventilation, not infested with pests of grain stocks, and well lit. It is necessary to whitewash the walls at least twice a year. Sacks of flour are stacked on wooden trays or wooden grids. Stacks are placed separately according to types of flour, varieties, numbers (for cereals), and dates of receipt. The height of the stack of cereals and flour depends on the time of year, storage conditions, type, variety and humidity of the product. flour with a moisture content of up to 14% is placed in a stack of the following height (number of rows of bags): at an air temperature higher than +10°C - 10 rows, from +10 to 0°C - 12 rows, at a temperature lower than 0°C - 14 rows. Flour with a moisture content of 14-15.5% is placed in stacks, respectively, with two rows of bags less. Stack height for millet, corn and oatmeal, corn and oatmeal with humidity up to 13%, depending on the air temperature, should not exceed 8-10 bags. The height of the stack of products with a moisture content of 13-14% is reduced by two rows of bags.

As a rule, the height of flour stacks in warehouses and bases of trading enterprises does not exceed 6-8 rows of bags. The optimal relative humidity for flour storage air is 60-70%. Favorable temperature for storing flour is from +5 to +15°C. When storing these products for a long time, the temperature should be as low as +5 to -15°C. Sharp fluctuations in temperature and relative humidity have a negative effect on flour storage. Particular care must be taken in ventilating warehouses in the spring, when the temperature difference between the outside and warehouse air is significant. The duration of flour storage depends on its type, variety, humidity, packaging, and storage conditions. Wheat flour of the highest and first grades, seeded rye, rice and barley are well preserved. Flour with increased content fat is stored for a shorter period.

Conditions and periods of storage of cheese

Cheese is a living product that is constantly in the process of development, so certain conditions must be observed during its storage. If stored poorly, the ripening process accelerates, its development occurs incorrectly, the cheese may dry out, the appearance may deteriorate and the cheese itself will become unfit for consumption.

Ideal conditions for storing cheese are:

constant temperature from 6 to 8 C degrees;

constant humidity level of about 90 percent;

ventilated room.

A storage temperature that is too low kills the cheese (for example, if cheese is frozen, it will crumble when it thaws), and a storage temperature that is too high kills its structure. Similarly, humidity is bad for cheese: too high causes it to spoil, and too low causes it to dry out.

Conditions and periods of egg storage

Eggs intended for storage must be whole, clean and fresh (5-6 days old, and with some storage methods - on the day they are laid).

As eggs are stored, their dietary properties decrease.

It is recommended to store in special recesses on the inner panel of the refrigerator door only those eggs that are intended for food in the next 3-7 days (the temperature rise near the door when it is opened, as well as more heat on it, compared with the temperature in depth, they contribute to bioprocesses inside the egg and the appearance of microcracks in the shell). Therefore, it is better to store the remaining eggs in the depths of the top shelf of the refrigerator compartment (under the freezer), where their shelf life can be more than two weeks if each egg is wrapped in paper and turned over once a week.

Eggs absorb the odors of strong-smelling objects, so you should not store them near onions, smelly fish, spices, kerosene, gasoline, acetone, naphthalene, etc., and you should not store them in an unventilated area. .

4. Preparation and production of products

The overwhelming majority of food raw materials are complex multicomponent systems consisting of organic and inorganic substances. Culinary processing of raw materials leads to a significant change in its composition. Actually, these changes lead to the fact that the initial set of raw materials is transformed into a finished product that has certain inherent organoleptic properties and nutritional value.

At various stages of the technological process, various processes take place: mechanical, thermophysical, chemical, microbiological, etc.

Mechanical restoration

Initial stage of preparation culinary products, as a rule, is mechanical restoration, as a result of which various types of raw materials are transformed into semi-finished products.

During mechanical processing, inedible or nutritionally low-value components are separated. The bulk of the product is crushed and, as a result, further operations are greatly facilitated. Mechanical processing is accompanied by processes such as destruction, sifting, pressing, mixing, etc.

Destruction (crushing). An external force applied to a solid body causes its deformation.

The main methods of grinding are cutting, grinding, homogenizing, breaking down.

Cutting. When grinding a food product, cutting it into separate large parts minimally disrupts the microstructure. If the dissection of a piece of food is not accompanied by its sorting, then the chemical composition may remain almost unchanged. Keeping the cells of a food product intact ensures that the ratio of structured and dissolved components in food remains constant.

Grinding. When a food product is crushed by grinding, the bulk of the cells are crushed and destroyed. When the microstructure of a food product is disrupted, cell sap and its constituent enzymes, in particular hydrolytic ones, transform various substances in accordance with their specificity. Grinding makes it easier to isolate a certain group of substances by squeezing.

Homogenization. Grinding food to a homogeneous, homogeneous state is similar to grinding, but is accompanied by more intense mechanical action.

Breakdown (beating). The main purpose of breaking is to make chewing easier when consuming food.

Sorting. Food production processes a variety of bulk materials, which sometimes need to be separated by size and shape or by density.

Sifting is a mechanical sorting on sieves with identical holes of different shapes.

Pressing. The application of an external force to capillary-porous bodies first causes partial destruction with crushing of the shape, and then a decrease in the volume of the body as a result of compression and separation of the liquid.

Methods of mechanical processing of food raw materials also include:

Slicing - dividing food into pieces of a certain size and shape using a cutting tool or mechanism

Shredding - cutting vegetables into small narrow pieces or thin narrow strips.

Whipping is the intensive mixing of one or more products in order to obtain a loose, fluffy or foamy mass.

Breading - applying a semi-finished coating to the surface (flour, sugar crumbs, sliced ​​bread, etc.)

Grinding - grinding products by pressing them through a sieve to obtain a homogeneous consistency.

Stuffing - filling specially prepared products with minced meat.

Stuffing is the introduction of vegetables or other products specified in the recipe into special cuts in pieces of meat, bird carcasses, game or fish.

Loosening is the partial destruction of the connective tissue structure to speed up the heat treatment process.

Thermal processes

Surface heating. In this case, the surface of the product heats up upon contact with water, steam, hot fat, air or infrared rays.

Volumetric heating. During volumetric heating, the energy of electromagnetic vibrations or electric current is converted into heat in the product itself, and its entire mass is heated almost simultaneously.

Cooling. The product cools as a result of heat transfer to the environment. Products can be cooled under natural and artificial conditions.

Evaporation. When solutions boil, the concentration of dissolved substances increases due to the conversion of part of the solvent into vapor.

Condensation. It is the process of converting steam or gas into liquid.

Considering the variety of processes, it should be noted that what they have in common is the presence of one of two possible types of transfer at each stage of the transformation of raw materials into finished products: energy transfer and mass transfer.

5. Types of control over the production of cottage cheese products

5.1 Concept and types of product quality control

Quality control means checking the compliance of the quantitative or qualitative characteristics of a product or process on which the quality of the product depends with established technical requirements.

Product quality control is an integral part of the production process and is aimed at checking the reliability during its manufacture, consumption or operation.

The essence of product quality control at an enterprise is to obtain information about the condition of the object and compare the results obtained with the established requirements recorded in drawings, standards, supply contracts, technical specifications. NTD, TU and other documents.

Control involves checking products at the very beginning of the production process and during operational maintenance, ensuring in case of deviation from regulated quality requirements, taking corrective measures aimed at producing products of adequate quality, proper maintenance during operation and full satisfaction of consumer requirements. Thus, product control includes such measures at the place of its manufacture or at the place of its operation, as a result of which deviations from the norm of the required level of quality can be corrected even before defective products or products that do not meet technical requirements are released. Insufficient control at the stage of manufacturing serial products leads to financial problems and entails additional costs. Quality control includes:

incoming quality control of raw materials, basic and auxiliary materials, semi-finished products arriving at the enterprise’s warehouses;

production step-by-step control over compliance with established technological mode, and sometimes interoperational acceptance of products;

systematic monitoring of the condition of equipment, premises, and employee hygiene;

control of finished products.

5.2 Technochemical control over the production of cottage cheese products

The functions of technochemical control include:

quality control of incoming milk, dairy products, as well as containers, supplies and materials;

control of technological processes of milk processing and production of dairy products;

quality control of finished products, containers, packaging, labeling and the procedure for releasing products from the enterprise;

control of raw material consumption and finished product yields;

control of the regime and quality of washing, disinfection of utensils, apparatus and equipment, as well as the sanitary and hygienic condition of production;

control of reagents used for analysis and the order of their storage;

monitoring the condition of measuring instruments.

An assessment of the sanitary and hygienic condition of a workshop or production site is made on the basis of data from technochemical and microbiological quality control of washing dishes, equipment and equipment, as well as on the basis of a visual inspection of the condition of the workshop, site and personal hygiene of workers.

Technochemical control of milk during the production of cottage cheese

) In milk intended for the production of cottage cheese from pasteurized milk, organoleptic indicators, fat content, acidity, density, protein content are determined from each container using a cobalt sulfate solution as a standard.

When producing low-fat cottage cheese, the mixture is examined for density, acidity, dry matter content using the express method, or protein content.

) Monitoring the normalization of milk. After thorough mixing, samples of pasteurized milk are taken from each container and determined: fat content, density, acidity and protein content (using the formol titration method), recording the data in a log.

Normalization of the mixture in the production of full-fat and semi-fat cottage cheese, taking into account the actual content of protein and fat in the original milk, is carried out according to the ratio between fat and protein. The coefficient is set for a certain period of time for each enterprise or zone. The method for determining the coefficient of conversion of protein to fat content of the mixture is as follows: 3-4 control runs are carried out, in which the mixture is normalized according to the approximate coefficients of the ratio between fat and protein of the mixture, equal to: for fatty cottage cheese - 1.1; for bold - 0.55.

) Before fermenting milk, its temperature and acidity of the starter are determined. After adding the starter, the acidity of the milk is determined again.

) During the process of fermentation (coagulation) of milk, check, if necessary, the temperature, its acidity and, lastly, the moment of adding a solution of calcium chloride and an enzyme preparation (rennet powder or pepsin) to the milk.

) Checking the concentration of the calcium chloride solution and the activity of enzyme preparations added to milk when it reaches a certain acidity is carried out: for the first - every time after preparing a fresh solution, for the second - in each new can entering the workshop.

) To determine the moment of cutting the clot, check its acidity. Then the acidity of the curd is determined at the moment of pouring it into bags and during the process of self-pressing.

) The fat content in whey is determined in the average sample taken per day, and if necessary, the dry matter content, density and acidity are determined. The same indicators are used to check the whey after separation. To compile an average sample, whey is taken in proportion to its amount after draining from the container, after self-pressing and pressing the curd mass.

) At the end of the technological process, an average sample is taken from each batch of cottage cheese (i.e. made from milk in one container), in which organoleptic indicators, acidity according to GOST 3624-67, fat content according to GOST 5867-69 (for full-fat and semi-fat cottage cheese) are determined ), moisture according to GOST 3626-47 or by the express method, periodically pasteurization of the product according to GOST 3623-56.

) When producing full-fat and semi-fat cottage cheese (when mixing low-fat cottage cheese with cream), before mixing the components, the following are determined: in cream - organoleptic indicators, fat content and acidity, and in low-fat cottage cheese - acidity and moisture content.

The quality of the finished product is checked in each batch according to the same indicators as in the production of cottage cheese using conventional technology.

Technochemical control of cottage cheese in the production of cottage cheese products

) Before using it for the production of curd products, cottage cheese is subjected to organoleptic evaluation and analysis for fat content (for full-fat and semi-fat cottage cheese) and moisture, acidity and periodically for pasteurization of the raw materials.

) The quality of the remaining components included in the recipe for curd products is periodically monitored for compliance with GOSTs and technical specifications.

) After mixing all the components in a kneading machine, a sample of the curd mass is taken for each batch before packaging, in which the following are determined: organoleptic characteristics; fat content according to GOST 5867-69; acidity according to GOST 3624-67; moisture according to GOST 3026-47 or by express method; periodically reaction to pasteurization according to GOST 3623-56.

The obtained indicators also apply to the finished packaged product. The number of components included in the composition of curd products is periodically checked by the actual filling, and the sucrose content is checked by the actual filling or by the refractometric method.

Periodically, but at least once a decade, the sucrose content in sweet curd products is monitored in accordance with GOST 3628-47, and in salted curd products - the salt content in accordance with GOST 3627-57.

) Data on the control of technological processes for the manufacture of curd products is recorded in a journal.

6. Standardization and certification of cottage cheese and cottage cheese products

Objectives, basic principles and rules for carrying out work on state standardization in Russian Federation GOST R 1.0-92 "State standardization system of the Russian Federation. Basic provisions" and GOST R 1.2-92 "State standardization system of the Russian Federation. Procedure for the development of state standards" were established.

To develop standards for cottage cheese and cottage cheese products for consumers, the following information must be provided:

name of the product (when using heat treatment, indicate the method of its heat treatment immediately before packaging and/or after packaging in consumer packaging);

the value of the mass fraction of fat as a percentage (for ice cream and glazed cheese curds is not indicated) for milk-containing products, including milk fat;

variety (if available);

name and location of the manufacturer [legal address, including the country, and, if it does not coincide with the legal address, the address(es) of production(s)] and the organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);

manufacturer's trademark (if available);

net weight or volume of the product;

composition of the product.

The ingredients that make up the glaze are listed in the general list of ingredients:

food additives, flavorings, biologically active food additives, ingredients of non-traditional products;

the nutritional value. In information about nutritional value of products containing sucrose, in addition to the amount of carbohydrates, indicate the content of sucrose per 100 g (ml, cm of product;

storage conditions;

date of manufacture and date of packaging;

expiration date (except for ice cream);

shelf life (for ice cream);

implementation period;

methods and conditions for preparing ready-made dishes (for semi-finished dairy products and concentrates);

conditions of use. Indicated only for therapeutic and prophylactic, gerodietetic products and for nutrition of people with specific professional and sports loads; if necessary, indicate contraindications;

designation of the document in accordance with which the product is manufactured and can be identified;

information on confirmation of conformity. GOST R 51074-2003 Food products. Information for the consumer. General requirements

In order to protect the population from low-quality food products that can be harmful to health and environment, food products are certified for compliance sanitary standards and standard requirements. The purpose of certification is to confirm that products are safe and of high quality. Food products of domestic and imported production intended for sale in Russian market, must be certified.

In order to protect the population from low-quality food products that can harm health and the environment, food products are certified for compliance with sanitary norms and standards. The purpose of certification is to confirm that products are safe and of high quality. Food products of domestic and imported origin intended for sale on the Russian market must be certified. Mandatory certification of food products is carried out for goods included in the Unified List of Products Subject to Mandatory Certification.

Certification of milk and dairy products is carried out for compliance with technical regulations (Federal Law of June 12, 2008 No. 88-FZ “Technical Regulations for Milk and Dairy Products”). The technical regulations set requirements for safety, packaging, labeling, requirements for special technological processes during production, storage, transportation and disposal and other aspects of the production of dairy products.

The list of milk and dairy products that are objects of technical regulation of this Federal Law includes: raw milk and raw cream, drinking milk and drinking cream, fermented milk liquid products, cottage cheese and curd products, sour cream and products based on it, butter from cow's milk, butter paste, creamy vegetable spread and creamy vegetable melted mixture, cheese and cheese products, dairy, milk-containing canned food, ice cream and ice cream mixtures, functionally necessary components, products baby food milk-based, secondary products of milk processing.

The technical regulations for milk and dairy products determine the requirements for the organization of washing and disinfection of production premises and equipment, for functionally necessary components used in production, requirements for baby food products, identification of milk and its processed products, etc.

7. Organization of the workplace and use of equipment

The location of production workshops must ensure the flow of technological processes; technological communications (milk pipelines) - the shortest and most direct flows of raw materials and finished products.

The department for the preparation of starter cultures should be located in the same production building with the main consumer workshops, isolated from the production premises and as close as possible to the starter workshops. The room for making starters should not be a walk-through area. At the entrance to the fermentation department there should be a vestibule for changing sanitary clothing and a disinfecting mat. The fermentation department must have a set of separate premises in accordance with Section 13 of these SanPiNs.

The preparation of solutions of food components from flour, sugar, protein additives, etc. should be carried out in a separate room.

The walls of the main production workshops, as well as the starter department and laboratory, must be lined with glazed tiles (or other materials permitted by the state sanitary and epidemiological service) to the full height, but not lower than 2.4 m, and above, to the bottom of the supporting structures, painted with water-based and other coatings permitted for this purpose by the State Committee for Sanitary and Epidemiological Supervision of Russia; walls in storage rooms for finished products, thermal and cold storage rooms, as well as in the offices of shop managers, foremen, etc. may be painted with emulsion and other approved paints; In warehouses for storing raw materials and supplies, lime whitewashing of the walls should be provided.

Nearby workplaces technological equipment Reminders on compliance with sanitary, hygienic and technological regimes, posters, warning notices, schedules and regimes for washing equipment, results of assessing the condition of workplaces, and other materials intended for production personnel should be posted.

The temperature and relative humidity of the air in production premises, chambers and warehouses for storing and ripening products must comply with sanitary standards for the design of industrial enterprises, sanitary requirements to the design of dairy industry enterprises and technological instructions for the production of dairy products.

Technological equipment, equipment, utensils, containers, utensils, films and products made of polymer and other synthetic materials intended for packaging milk and dairy products must be made of materials approved by the state sanitary and epidemiological authorities for contact with food products.

Baths, metal utensils, drains, trays, gutters, etc. must have smooth, easy-to-clean internal surfaces, without cracks, gaps, protruding bolts or rivets that make cleaning difficult. Avoid using wood and other materials that are difficult to clean and disinfect.

The working surfaces (coverings) of tables for food processing must be smooth, without cracks or gaps, made of stainless metal or polymer materials approved by state sanitary and epidemiological authorities for contact with food products.

Technological equipment and equipment must be painted on the outside with light-colored paint (except for equipment made or lined with stainless material) that does not contain harmful impurities. Painting utensils and equipment with paints containing lead, cadmium, or chromium is not allowed.

The arrangement of technological equipment must be carried out in accordance with technological scheme, ensuring the flow of the technological process, short and direct communications of milk pipelines, eliminating counter flows of raw materials and finished products.

When arranging equipment, conditions must be met to ensure free access for workers to it, sanitary control over production processes, the quality of raw materials, semi-finished products and finished products, as well as the possibility of washing, cleaning and disinfecting premises and equipment.

Equipment, apparatus and milk pipelines must be installed in such a way as to ensure complete drainage of milk, washing and disinfecting solutions. All parts that come into contact with milk and dairy products must be accessible for cleaning, washing and disinfection. Metal milk lines must be detachable.

Glass thermometers without a protective frame are not allowed to be used.

Tanks for the production and storage of milk, cream, sour cream and other dairy products (except for those used for the production of cottage cheese) must be equipped with tight-fitting lids.

Apparatuses, baths and other equipment in which dairy products are produced are connected to the sewer system with a flow break through funnels with a siphon.

Direct connection of equipment to the sewer and draining water from them onto the floor are not allowed.

In-plant transport and intra-shop containers must be assigned to individual types of raw materials and finished products and marked accordingly.

Conclusion

So, summarizing this work, we can draw the following conclusions:

This work examines in detail such a product as cottage cheese.

Cottage cheese is a lactic acid product prepared by fermenting milk with lactic acid bacteria and removing the whey. Depending on the source raw material (whole or skim milk), cottage cheese is distinguished as full-fat, semi-fat and low-fat. According to the standard adopted in Russia, fatty cottage cheese contains no more than 65% water, no less than 18% fat and 11% protein; acidity 200-225°T (°Turner); calorie content of 100 g of cottage cheese is 230 kcal (960 kJ). Cottage cheese is a product with complete biological composition and is easily digestible.

There are main methods for producing cottage cheese:

acid;

acid rennet;

separated.

The range of dishes and cottage cheese products is very wide. This work discusses the following recipes: “Curd mass with sour cream”, “Curd mass with berries or fruits”, “Curd cream”, “Curd balls” and “Curd cheesecakes”.

The characteristics of the main and auxiliary raw materials for the production of the above dishes are also presented, beneficial properties are identified, their nutritional and energy values ​​are determined; the processes of preparation and manufacturing of products are described;

The types of control over the production of cottage cheese products are considered.

Highlight the main stages of standardization and certification of cottage cheese and products made from cottage cheese.

The organization of the workplace and the use of equipment in the production of cottage cheese and cottage cheese products are described.

List of literature

1. Federal Law of June 12, 2008 N 88-FZ “Technical Regulations for Milk and Dairy Products”

2. Instructions for technical and chemical control at dairy industry enterprises

Z.P., Korolkova E.P. Food merchandising: A textbook for beginners. prof. education: Proc. allowance for the environment. prof. Education - 2nd ed., erased. - M.: Publishing center "Academy", 2003. - 272 p.

Collection of recipes and culinary products. Normative documents for public catering establishments: Educational and methodological manual / Comp. A.V. Rumyantsev - 3rd ed., revised. and additional - M.: Publishing house "Delo and Service", 2002. - 1016 p.

Chemical composition of food products. Reference tables for the content of essential nutrients and energy value dishes and culinary products. - M.: Light and food industry, 1984. - 328 p.

Golubeva L.V., Polyansky K.K., Chekulaeva L.V., Technology of milk and dairy raw materials canning products, 2002.

Kastornykh M.S., ed., Commodity science and examination edible fats, milk and dairy products, M.: 2003.

Kruglyakov G.N., Kruglyakova G.V., Commodity research of food products, Rostov-on-Don, 2000.

Krus G.N., Khramtsov A.G., Technology of milk and dairy products, M.: Kolos, 2002.

Kunizhev S.M., Shuvaev V.A., New technologies in the production of dairy products, M.: DeLi print, 2004.

Introduction

Cottage cheese is one of the oldest dairy products. It can be assumed that people began to eat it much earlier than cheese and butter. This assumption is quite reasonable, because As a result of the activity of lactic acid bacteria, which are always present in milk, spontaneous souring of milk is possible. In this case, a clot is formed, which becomes denser as a result of natural syneresis. One of the first products that the ancients considered cottage cheese was the product “Hippak” - a clot of mare's milk. No less natural is the assumption that in ancient times man also accidentally learned about rennet ripening, using the stomachs of killed animals as containers for milk.

There is information about products such as cottage cheese obtained as a result of sour and rennet ripening of milk in the works of ancient poets, in the works of philosophers and scientists. Homer, Aristotle, Hippocrates, Palladium, and Columella wrote about these products. Columella, who lived in the 1st century AD, wrote in particular detail, indicating practical advice on how to ferment milk and the requirements for its quality.

The works of ancient authors indicate that the remains of coagulated milk from the stomachs of lambs and kids and the gastric mucosa were used for fermentation. Even then, various plant substances and wine vinegar were also used to ferment milk.

Thus, historically there were two main methods of fermenting milk to produce cottage cheese: acidic and acid-rennet. Both of these methods have survived to this day.

In the acid-rennet method of cottage cheese production, pieces of raw and dried stomachs of calves and lambs have been used as rennet for many centuries. Enzyme preparations appeared about 100 years ago, when liquid rennet starters were first sold in France. Dry rennet was obtained at the end of the 19th century.

According to available data, in 1888-1890. began to use pure cultures of lactic acid bacteria.

IN industrial conditions Cottage cheese began to be produced at the end of the 18th and beginning of the 19th centuries, which was associated with the organization of urban dairies.

Commercial dairy farming in Russia arose at the end of the 18th century, when large landowner farms organized cheese factories producing not only cheeses, but also melted butter, sour cream and cottage cheese for the market. The first cheese factory was opened in 1975. In the estate of Lotoshchino, district of the same name, Smolensk region.

With the development of capitalism in Russia and the growth of the urban population, the demand for dairy products increases, and therefore dairy farming takes on a commercial, entrepreneurial nature. Peasant cooperatives and milk buyers open small artisanal dairies, often in peasant huts, adapted premises, with minimal equipment.

The founder of the scientific approach to dairy farming in Russia was A.A. Kalantar, who worked at the Edimonov school since 1882. and organized here the first milk testing laboratory with scientific research. He has written a number of manuals and popular science guides on dairy farming, cheese making, and butter making.

It should be noted that the further into history the appearance of a product goes, the lower the general technical level of its production at present. This is precisely what can explain the fact that private dairy factories still have primitive production techniques, and the duration of the technological cycle is still long.

Cottage cheese is a protein fermented milk product made by fermenting pasteurized normalized whole or skim milk (mixing with buttermilk is allowed), followed by removing part of the whey from the curd and pressing the protein mass. It is officially accepted to classify cottage cheese produced traditional way according to its fat content. In accordance with this, a distinction is made between full-fat, semi-fat and non-fat cottage cheese (non-fat cottage cheese is often called low-fat cottage cheese). Cottage cheese from unpasteurized milk is produced in case of high acidity of milk; before consumption, the cottage cheese must be subjected to heat treatment (production of cheesecakes, dumplings, production of processed cheeses). Cottage cheese has a pure fermented milk taste and smell; For the first grade, a weakly expressed taste of feed, containers, and slight bitterness is allowed. The consistency is delicate, homogeneous; for first-grade fatty cottage cheese it is allowed to be somewhat loose and spreadable, for low-fat cottage cheese - crumbly, with a slight release of whey. The color is white, slightly yellowish, with a cream tint, uniform throughout the mass; For first grade fatty cottage cheese, some color unevenness is allowed. The significant content of fat and especially complete proteins in cottage cheese determines its high nutritional and biological value.

When the curd is dehydrated in separators, the curd has a paste-like consistency, which is why it is sometimes classified as non-traditional, although it is traditional in composition and raw materials. Cottage cheese obtained using a separate method, even without the use of separators, is also conventionally called non-traditional.

Non-traditional types include cottage cheese made from buttermilk, whey from dry milk products, as well as grain cottage cheese with cream.

Based on the method of coagulating milk proteins, cottage cheese is divided into acidic and acid-rennet. Acid cottage cheese is usually prepared from skim milk.

In this case, the protein coagulates under the influence of lactic acid, which is formed during the process of lactic fermentation, which develops as a result of introducing starter cultures into milk.

When assessing the quality indicators of cottage cheese, along with the fat content, the moisture content in finished product, as well as its acidity.

Depending on the acidity of cottage cheese, all types are divided into first and highest grade.

It should be noted that the composition of cottage cheese, and especially its protein part, is certainly influenced by different ways its production. It can be noted that in acid curd, casein, freed from calcium, predominates, while acid-rennet contains both casein and its calcium salt. The degree of use of milk proteins in the production of cottage cheese also depends on the coagulation methods. The content of calcium and phosphorus salts in cottage cheese is in the ratio most favorable for human absorption

Table 1

High biological value cottage cheese is determined by the content of all essential amino acids in it: lysine, histidine, argenine, threonine, valine, mytheonine, isoleucine, leucine, phenylalanine.

It should also be noted that the amino acid content in fatty and low-fat cottage cheese is different. This is explained by the fact that during the production of fatty cottage cheese it includes proteins from the shells of fat globules, which have a slightly different amino acid composition.

Sour cream is produced by fermenting pasteurized cream with pure cultures of lactic acid bacteria, followed by ripening of the resulting curd. Among other fermented milk products, sour cream has high nutritional benefits. Thanks to the changes that occur with the protein part during the ripening process, sour cream is absorbed by the body faster and easier than cream of the same fat content. Some lactic acid bacteria in the process of sour cream ripening are capable of synthesizing B vitamins, so the content of these vitamins is also higher in sour cream compared to milk. Sour cream has a pure fermented milk taste with a pronounced taste and smell characteristic of a pasteurized product. Its consistency is homogeneous, moderately thick, without grains of fat and protein. Traditional sour cream chemical composition with a mass fat content of 30%, it is divided into the highest and first grades. For the first grade, mild flavors are allowed: melted butter, container (wood), the presence of slight bitterness. The consistency is allowed to be insufficiently thick, slightly lumpy, grainy, and slightly viscous. Other types of sour cream are not divided into varieties.

1. Production technology

1.1 Initial technological operations

Cooling essentially determines the behavior of milk during further technological processing. Cooling temperature should be considered the main factor on which such quality indicators of milk as bacterial contamination and acidity depend. The lower the cooling temperature, the longer the quality of the milk remains. During the cooling process, the quality of the raw material does not change. The purpose of cooling is to preserve the original properties. World organization Health recommends cooling milk to 4°C no later than an hour after consumption. Maintaining the temperature of chilled milk during packaging prevents the development of microorganisms, and therefore slows down the increase in acidity.

1.1.1 Reception of milk

After milk arrives at the enterprise, it is necessary to ensure the preservation of its native properties and minimal contamination with microflora. To do this, milk after receipt is cleaned of mechanical impurities and cooled. Cleaning is carried out by filtration or using centrifugal separators of milk purifiers. For filtering, you can use gauze-cotton, lavsan filters. Mechanical filtration does not provide complete purification of milk; only large particles are retained; incoming new portions of milk come into contact with contaminated ones in the filtrate and are additionally contaminated with microflora

 

Cottage cheese products are recommended for consumption by almost all categories of the population, since cottage cheese is an easily digestible product, it contains essential amino acids(methionine, choline) as well as a large amount of phosphorus and calcium.

Cottage cheese has a wide product line:

• fermented milk cottage cheese (low-fat, low-fat, classic, full-fat);
• curd products - cheese curds, creams, pastes, cakes. Curd products are presented on the market with various additives- fruit and vegetable, chocolate and dessert fillings.

Target audience and sales channels

The main buyers of cottage cheese products are consumers of retail chain stores (the main categories are children, pregnant women and housewives, the elderly, athletes), as well as catering establishments and enterprises for the further processing of cottage cheese as a raw material (cookeries, cafes).

Sales of finished cottage cheese can be carried out through the following sales channels:

• retail chain of shops and supermarkets;
• wholesale distributors delivering products
• enterprises for processing cottage cheese, using it as a raw material for cottage cheese products;
• HoReCa sector (cafe, culinary).

The first two sales channels occupy the main part products sold. At the same time, deliveries to the retail network make it possible to obtain higher profitability and regularity of sales, and the sale of cottage cheese to wholesalers guarantees sufficient sales volumes at a lower price, but without the need to store and promote batches of manufactured products independently.

Production process and required equipment

The production technology involves the fermentation of pasteurized milk using pure cultures of lactic acid bacteria, as well as the possible use rennet enzymes, calcium chloride and subsequent removal of part of the whey from the clots.

The process of making cottage cheese consists of the following stages:

1. Milk acceptance and mechanical processing (filtration);
2. Pasteurization (using an electric pasteurizer);
3. Cooling and fermentation of milk with curd curd treatment (curd baths are used);
4. Mechanical pressing of cottage cheese (using a press trolley)
5. Or Pressing in bags (using a drum-type installation for pressing and cooling the curd).
6. Packing (using a filling machine).

Thus, to build a complete technological process for the production of cottage cheese, it is necessary to use the following equipment (open type process):

• Milk receiving and filtration station
• Electric pasteurizer
• Curd bath
• Press trolley (economical option) or drum-type installation UPT (more practical option)
• Filling machine

As the main line for the production of cottage cheese, we will consider the equipment of the Ekomash plant in Noginsk, Moscow region. This manufacturer offers various options for completing lines; we will focus on two “Economy” and “Standard”.

Option No. 1 “Economy”, line capacity 130 kg. at one o'clock.

Consists of the following units:

	Pasteurization bath RAM-0.35 Working volume: 50 l	230,000 rub.
	Curd bath VT-1.25 Capacity: 1.25 m3.	135,000 rub.
	Press trolleys for cottage cheese PTT-200 series Capacity (geometric) 200 l	98,000 rub.
	Milk receiving and accounting station SPUM EM-SM-5 series	348,000 rub.
		100,000 rub.
Total:		911000 rubles

Option No. 2 “Standard”, line capacity 130 kg. at one o'clock.

This package includes the following units:

	Milk receiving and accounting station SPUM EM-SM-5 series Nominal capacity: 5,000 l/h	348,000 rub.
	Installation for pressing and cooling cottage cheese of the UPT series Capacity: 130 kg/hour. Tubular drum volume: 950l	249,000 rub.
	Electric pasteurizer series A1- OPE Heating: infrared. Volume: 1000 liters.	605,000 rub.
	Connecting units, pumps, pipes, sinks and other additional equipment - approximately 100,000 rubles.	100,000 rub.
Total:		1302000 rubles

In addition to the main equipment, the workshop needs to purchase the following items:

• (briquettes of 100-125g and 200-250g), productivity - 40-72 briquettes/min. - 885,000 rub.
• (operating temperature +5 C), price 117,800 rub.

Thus, the cost of equipping a workshop for the production of cottage cheese with an “Economy” line, taking into account additional equipment, will be 1.9 million rubles, and with a “Standard” line – 2.3 million rubles.

Let's conduct a comparative analysis of these lines.

As can be seen from the table presented, with similar productivity, the labor intensity of production on the “Standard” line is significantly less due to a higher degree of automation of the production process. The cost of products produced on this line will be lower than on the Economy line; therefore, the manufacturer can reduce selling prices without compromising profitability, which in turn will have a positive impact on the company’s financial results. In connection with starting a business, it is optimal to choose the “Standart” line.

Feasibility study of the project

Capital investments

• Purchase of equipment: 2.3 million rubles.
• Transportation costs, installation supervision, commissioning: 0.3 million rubles.
• Purchase of raw materials 1 million rubles.
• Preparing the premises (repairs, bringing SanPin into compliance, electrical wiring) - 0.5 million rubles.
• Registration with the INFS, opening an account, other expenses: 0.1 million rubles.
• Total 4.2 million rubles.

Calculation of revenue and profitability

* Profit according to industry average profitability for this type of activity

There are two ways to produce cottage cheese: traditional and separate. The production of cottage cheese using the traditional method includes the following operations:

• normalization of milk to the required composition;
• cleaning and pasteurization of milk;
• fermentation of milk;
• milk fermentation;
• cutting the clot;
• whey separation;
• self-pressing and pressing of cottage cheese;
• cooling the cottage cheese;
• packaging.

The hardware and technological scheme for the production of cottage cheese using the traditional method is shown in Fig. 2.7. Milk from container 1 fed first to the surge tank 2, then pump 3 to the recovery section of the pasteurization-cooling unit 5, where it is heated to a temperature of 35...40 °C and to the separator-cleaner 4.

Normalized and purified milk is sent for pasteurization at 78...80 °C with a holding time of 20...30 s. Pasteurized milk is cooled in the recovery section of a plate pasteurization-cooling unit 5 to the fermentation temperature (in the warm season up to 28...30 °C, in the cold season - up to 30...32 °C) and sent to special baths 6 for fermentation.

Ferment prepared in a starter is added to the milk. 10. To speed up the release of whey, the clot is cut into cubes with special wire knives (sides size 2 cm). To further separate the whey, the curd is subjected to self-pressing and pressing using press carts 7. Upon completion of pressing, the curd is immediately sent for cooling to a temperature not exceeding 8 °C. For this purpose, coolers of different designs are used, for example, a two-cylinder cooler 8. The finished cottage cheese is packaged on machines 9 in small and large containers.

Rice. 2.7.

• 1 - capacity; 2 - surge tank; 3 - pump; 4 - separator-cleaner;
• 5 - pasteurization and cooling unit; B - bath; 7 - press trolley;
• 8 - cooler; 9 - filling machine; 10 - starter

The hardware and technological scheme for the production of cottage cheese using a separate method is shown in Fig. 2.8. Milk from container / supplied by pump 2 into the surge tank 3, from it with a pump 2 to the recovery section of a plate pasteurization-cooling unit 4 for heating up to 40...45 °C.

The heated milk enters the cream separator 5, in which it is separated into skim milk and cream with a fat mass fraction of at least 50%. The cream is first fed into the intermediate container 6, and then with pump 7 to the plate pasteurization-cooling unit 8 , where they are pasteurized at a temperature

85...90 °C with holding time for 15...20 s, cooled to 2...4 °C and sent to a double-walled container 9 for temporary storage until mixed with cottage cheese.

Skim milk from the separator enters the plate pasteurization and cooling unit 4, where it is first pasteurized at a temperature of 78 °C with a holding time of 15...20 s, and then cooled to 30...34 °C and sent to a tank //for ripening, equipped with a special mixer. Sourdough prepared in a starter 10, pump 7 is supplied to the tank 11 for ripening. Calcium chloride and enzyme also come here; The mixture is thoroughly mixed and left to ferment. The resulting clot is thoroughly mixed and pumped 12 fed to plate heat exchanger 13, where it is first heated to 60...62 °C for better separation of whey, and then cooled to 25...32 °C, due to which it is better separated into the protein part and whey. From the heat exchanger 13 clot through a strainer 14 fed under pressure into the separator-curd maker 15, where it is separated into whey and curds.

Low fat

Rice. 2.8. Hardware and technological scheme for the production of cottage cheese using a separate method: 1,6, 18 - containers; 2, 7, 12 - pumps; 3 - surge tank; 4.8 - pasteurization-cooling units; 5 - cream separator; 9 - double-walled container;

• 10 - starter; eleven - ripening tank; 13 - heat exchanger;
• 14 - mesh filter; 15 - separator-curd maker; 1B - pump;
• 17 - cooler; 19 - kneading machine; 20 - filling machine

The resulting low-fat cottage cheese is served with a special pump. 16 onto cooler /7 to cool to 8 °C, and then grind on a rolling machine until a homogeneous consistency is obtained. The cooled cottage cheese is sent to the kneading machine 19, where pasteurized chilled cream is supplied from the container by dosing pump 7 18 and mix everything thoroughly. Ready cottage cheese is packaged on machines 20 and sent to the storage room.