Production and description of Russian cheese, chemical composition and energy value. The benefits and harms of a fermented milk product, culinary use. The history of the development of the variety.
Russian cheese is a brand of fermented milk product made from pasteurized milk, the recipe for which was developed on the territory of the USSR. Now it is being done throughout the post-Soviet space. The shape of the heads is a cylinder with a height of 22-24 cm and a diameter of 32-34 cm, weight - 2.5-3.5 kg. Smell - light, sweetish, milky; the taste of Russian cheese is creamy and sour; color - light yellow, uniform. The texture deserves a separate description, which differs from all hard cheeses. It is dense, elastic, with small, frequent eyes and uneven edges, which is why, in the cut, the pieces seem to be laced. The product is designed for a general consumer and is highly popular.
How is Russian cheese made?
This fermented milk product is made at large dairy factories, small farms and independently. In large factories, the raw materials are not only pasteurized, but also homogenized and normalized in terms of fat content.
It will not work to make homemade Russian cheese, like similar varieties of a fermented milk product. The difference is noticeable from the first stage. To activate the mesophilic starter culture, milk is heated not to 32 ° C, but to 34 ° C. At the same time, calcium chloride, lipase and ferment are added, everything is immediately mixed. Dissolved annatto and rennet are added and left for 45-50 minutes to form kale.
The size of the cheese grains after cutting is 8-10 mm. First, an incision is made vertically, leaving the grains to compact, and then horizontally. Keeping a constant temperature, the contents of the vat are kneaded for 35 minutes, making sure that no large pieces remain. Periodically, the curd mass is allowed to settle and the top layer of whey is drained. The amount of liquid, according to the recipe for Russian cheese at home, should be reduced by 1/3. When the grains melt to 5-7 mm and are compacted, the temperature is raised to 42 ° C at a rate of 1 ° C / min.
It is necessary to achieve a very interesting consistency of the curd mass, which is not found in the preparation of other varieties. The seeds should stick together when squeezed and separate again when rubbed between the fingers.
Next, they move on to salting. Drain off a quarter of the remaining whey and add salt. Only by knowing how Russian cheese is made will it be possible to achieve a lacy texture. The salt dissolves in the serum, and only then complete separation of the liquid is carried out.
The cheese mass is first transferred to a drainage table or into a colander covered with a serpyanka. And then the molds are filled. Excessive physical efforts in the manufacture of homemade Russian cheese do not need to be applied, otherwise you will not get the characteristic "lace" pattern. Self-pressing takes 0.5 hours, during which time the molds are turned over 2 times. Each time the pressure in the molds is increased. Landmark - indentation of intermediate raw materials. Experienced cheesemakers fill the molds to the top and analyze when they get heads of standard height - 22-24 cm. The temperature in the room where pressing is carried out is 18-24 ° С.
Salting can be either dry - the salt is rubbed into the surface, or wet - the heads are soaked in 22% brine. The duration of pickling depends on the size of the cheese and lasts on average 24-48 hours. With dry salting, salt is rubbed into the surface daily, changing the position of the cylinder 4 times a day. When wet, the heads are turned 4 times in a brine bath. It is interesting that the salting, despite the GOST of Russian cheese, is determined by the taste.
To dry and form a crust, cheese cylinders are installed on wooden or metal racks, with a temperature of 16-18 ° C and a humidity of 75-80%. Turn over every 8-12 hours. If the shelves are made of food-grade plastic, it is enough to change the position 1 time.
When the surface becomes dry to the touch, the maturation mode of Russian cheese at home is changed. The temperature is lowered to 10-12 ° C. The humidity is increased by no more than 5%. The minimum maturation period is 42 days, the maximum is 70.
For storage, the heads of Russian cheese are covered with paraffin or wrapped in plastic wrap. The shelf life of packaged products is no longer than 4 months.
Composition and calorie content of Russian cheese
Pictured Russian cheese
When manufactured on farms and at home, only pasteurized milk, calcium chloride, mesophilic starter culture, annatto dye, rennet and lipase, additional clotting enzyme and salt are used. At dairy factories, some additives may be added: E270 - lactic acid, E160-a - beta-carotene, E251 and E252 - preservatives. All of them are considered harmless and are allowed by GOST.
The calorie content of Russian cheese is 364 kcal per 100 g, of which
- Proteins - 23, 2 g;
- Fat - 29.5 g;
- Carbohydrates - 0 g;
- Ash - 4, 3 g.
Vitamins per 100 g
- Vitamin PP (niacin equivalent) - 6.1 mg;
- Vitamin E (alpha-tocopherol) 0.5 mg
- Vitamin D (calciferol) - 0.96 mcg;
- Vitamin C (ascorbic acid) - 0.7 mg;
- Vitamin B12 (cyanocobalamin) - 1.4 mcg;
- Vitamin B9 (folic acid) - 19 mcg;
- Vitamin B6 (pyridoxine) - 0.1 mg;
- Vitamin B2 (riboflavin) - 0.3 mg;
- Vitamin B1 (thiamine) - 0.04 mg;
- Vitamin A (retinol equivalent) - 288 mcg;
- Beta-carotene - 0.17 mg;
- Vitamin B3 - 0.2 mg;
- Vitamin A - 0.26 mg
Minerals per 100 g
- Manganese - 0.1 mg;
- Copper - 70 mcg;
- Zinc - 4 mg;
- Iron - 1 mg;
- Sulfur - 232 mg;
- Phosphorus - 500 mg;
- Potassium - 88 mg;
- Sodium - 810 mg;
- Magnesium - 35 mg;
- Calcium - 880 mg
The predominant essential amino acids in Russian cheese are: phenylalanine + tyrosine complex, lysine, leucine, histidine, valine; nonessential - proline, aspartic acid, tyrosine.
Fats per 100 g
- Cholesterol - 88 mg;
- Saturated fatty acids - 15.9 g;
- Monounsaturated fatty acids - 7, 64 g;
- Polyunsaturated fatty acids - 0.68 g.
The fat content of Russian cheese relative to dry matter is 50%
Compliance with manufacturing technology and compliance with the declared composition (absence of harmful additives) can be determined even at the acquisition stage. To do this, you need to ask the seller to cut off a small piece and bend it carefully. If there is no breakage, the product is good.
By the way, despite its high energy value, athletes who need to control their weight add cheese to their diet. Half an hour of active training, and the energy received with a portion of 60-80 g is processed, and the body's reserve is replenished with vitamins and minerals necessary for normal life.
The benefits of Russian cheese
If the lifestyle is passive, then the high calorie content of the variety can be leveled by eating cheese in the morning. In this case, all the fats will have time to be processed, and the fat layer will not form.
The benefits of Russian cheese
- The large amount of zinc makes the product indispensable for men. This substance increases testosterone production, increases endurance and improves the quality of synovial fluid. For people involved in sports, healthy joints are the key to success. The same microelement helps women cope with stress, fight depression.
- Calcium helps stop degenerative changes in the musculoskeletal system, increases bone strength, and accelerates recovery from injuries and surgeries.
- Due to the balanced acidity, favorable conditions are created for the development of intestinal microflora. This improves immunity, normalizes peristalsis. The vital activity of opportunistic bacteria and fungal cultures is suppressed.
- The balanced composition prevents disruptions in metabolic processes at all levels.
- Iron increases the level of hemoglobin in the blood, and cyanocobalamin and folic acid allows it to be fully absorbed. The likelihood of anemia is reduced, and the recovery period from infectious diseases is shortened.
- Fatty acids have a beneficial effect on the work of the adrenal glands and the endocrine system, improve the functioning of the reproductive system of women. The menstrual cycle is normalized, and the incidence of endometriosis decreases.
There are no restrictions on the use of Russian cheese. The variety can be introduced into the diet of children from 1, 5 years old. You should not give it up during pregnancy, lactation and in old age. This addition to the diet will help you recover from surgery and return to active work. Regular consumption improves coordination, memory and helps to calm down.
The balanced vitamin and mineral complex in the composition stabilizes metabolic processes, reduces the permeability of cell membranes, stimulates the regeneration of epithelial tissue and mucous membranes.
